Results 91 to 100 of about 6,030 (210)

An integrated approach to structure, texture and nutritional quality in high-moisture extruded meat analogues from faba protein concentrate and single-cell proteins

Future Foods
This study evaluated meat analogues using high-moisture extrusion (HME) using faba protein concentrate (FPC) alone (Control) and blends with single-cell proteins (SCPs): microalgae Chlorella vulgaris (SCP1) and bacteria Xanthobacter spp. (SCP2).
Ever Hernández Olivas, Merel C. Daas, Pinja Pöri, Giovanni D’Auria, Sander Biesbroek, Pasquale Ferranti, Linda Giblin, Chiara Nitride, André Brodkorb, Nesli Sozer   +9 more
doaj   +1 more source

Development and Characterization of Extrudates Based on Rapeseed and Pea Protein Blends Using High-Moisture Extrusion Cooking. [PDF]

Foods, 2021
Zahari I, Ferawati F, Purhagen JK, Rayner M, Ahlström C, Helstad A, Östbring K.   +6 more
europepmc   +1 more source

Rheology of Broken Rice-Foxtail Millet-Maize Flour Blends Related to Extrusion Cooking [PDF]

, 2014
B. Manjula, R. Visvanathan, D. Malathi
openalex   +1 more source

The Impact of Fresh Blueberry Addition on the Extrusion-Cooking Process, Physical Properties and Antioxidant Potential of Potato-Based Snack Pellets

Applied Sciences
The aim of the study was to develop a new generation of potato-based snack granules enriched with fresh blueberries and evaluate the extrusion-cooking process along with selected physical properties.
Maciej Combrzyński, Jakub Soja, Tomasz Oniszczuk, Karolina Wojtunik-Kulesza, Magdalena Kręcisz, Jarosław Mołdoch, Beata Biernacka   +6 more
doaj   +1 more source

Modelling extrudate expansion in a twin-screw food extrusion cooking process through dimensional analysis methodology

, 2010
A new phenomenological modelling framework is proposed to correlate the extrudate expansion and extrusion process parameters through dimensional analysis methodology.
Cheng, Hongyuan, Friis, Alan
core   +1 more source

Cold Extrusion but Not Coating Affects Iron Bioavailability from Fortified Rice in Young Women and Is Associated with Modifications in Starch Microstructure and Mineral Retention during Cooking [PDF]

, 2017
Laura Hackl, Cornelia Speich, Christophe Zeder, Antoni Sánchez-Ferrer, Horst Adelmann, Saskia de Pee, Fabian Tay, Michael Zimmermann, Diego Moretti   +8 more
openalex   +1 more source

The effect of heat treatment applied to cereals used in dog foods on gelatinization and digestibility of starch [PDF]

Eurasian Journal of Veterinary Sciences
Aim: It is to determine the effects of soaking, cooking in water, extrusion applied to the cereals used in dog foods on the gelatinization and digestibility of starch. Materials and Methods: Barley, wheat, corn, rice, sorghum and oat were used.
Fatma İnal, Abdullah Özbilgin, Mustafa Selçuk Alataş, Oğuzhan Kahraman, Emel Gürbüz   +4 more
doaj  

Influence of extrusion cooking on phytochemical, physical and sorption isotherm properties of rice extrudate infused with microencapsulated anthocyanin. [PDF]

Food Sci Biotechnol, 2021
Das AB, Goud VV, Das C.
europepmc   +1 more source

Pasta from pulses : conventional extrusion or extrusion-cooking?

, 2019
Nowadays, consumer demand for healthy foods with low environmental impact is growing. Pasta from pulses represents a potential solution that the food industry could offer to meet current consumer needs.
A. Marti, A. Bresciani
core  

Investigation on mild extrusion cooking for development of snacks using rice and chickpea flour blends. [PDF]

J Food Sci Technol, 2021
Altaf U, Hussain SZ, Qadri T, Iftikhar F, Naseer B, Rather AH.   +5 more
europepmc   +1 more source