Results 101 to 110 of about 246,144 (182)

Extrusion-Cooking

NIPPON SHOKUHIN KOGYO GAKKAISHI, 1992
openaire   +2 more sources

Rice-Buckwheat Gluten-Free Pasta: Effect of Processing Parameters on Quality Characteristics and Optimization of Extrusion-Cooking Process. [PDF]

Foods, 2019
Bouasla A, Wójtowicz A.
europepmc   +1 more source

The technology of extrusion cooking

LWT - Food Science and Technology, 1995
openaire   +1 more source

Extrusion-Cooking

NIPPON SHOKUHIN KOGYO GAKKAISHI, 1984
openaire   +2 more sources

Effects of green tea contents on the quality and antioxidant properties of textured vegetable protein by extrusion-cooking. [PDF]

Food Sci Biotechnol, 2019
Ma X, Ryu G.
europepmc   +1 more source

Nutritional Characterization of Prosopis laevigata Legume Tree (Mesquite) Seed Flour and the Effect of Extrusion Cooking on its Bioactive Components. [PDF]

Foods, 2018
Díaz-Batalla L, Hernández-Uribe JP, Gutiérrez-Dorado R, Téllez-Jurado A, Castro-Rosas J, Pérez-Cadena R, Gómez-Aldapa CA.   +6 more
europepmc   +1 more source

High-Moisture Extrusion of Plant-Based Meat Analogues: Challenges and Opportunities. [PDF]

Foods
Karki S, More R, Attenborough E, Dhital S.   +3 more
europepmc   +1 more source

Reconstituted Rice with Low-Glycemic-Index Potential as an Alternative to Polished Rice: Structural, Cooking, Nutritional, and In Vitro Digestibility Attributes. [PDF]

Foods
Hu Y, Shen Q, Yang L, Li M.
europepmc   +1 more source

Extrusion cooking and its application.

NIPPON SHOKUHIN KOGYO GAKKAISHI, 1986
openaire   +2 more sources

Evaluating the Processing and Nutrient Digestibility of Defatted <i>Nannochloropsis</i> sp. QH25 Co-Product for Sustainable Rainbow Trout Aquaculture Diets. [PDF]

Microorganisms
Sarker PK, Schoffstall BV, Kapuscinski AR, Fitzgerald D, Datta A, Gwynne D, Greenwood C.   +6 more
europepmc   +1 more source