Results 121 to 130 of about 6,030 (210)

Amylose content and chemically cross-linking starch on in-vitro digestibility and extrusion of starch

Doctor of PhilosophyDepartment of Grain Science and IndustryYong Cheng ShiThis study focused on in-vitro digestibility and pasting properties of cross-linked (CL) starch with different amylose contents and different cross-linking levels, as well as ...
Shukri, Radhiah
core  

A general extrudate bulk density model for both twin-screw and single-screw extruder extrusion cooking processes

, 2010
Effects of extrusion parameters and raw materials on extrudate expansion are respectively investigated in a twin-screw extruder and a single-screw extruder extrusion cooking experiments for fish feed, wheat, and oat & wheat mixture processing.
Tolderlund Rasmussen, Hanne, Cheng, Hongyuan, Høeg Hansen, Jonas, Friis, Alan   +3 more
core  

Influence of Extrusion Cooking Parameters on Antioxidant Activity and Physical Properties of Potato-Based Snack Pellets Enriched with Cricket Powder. [PDF]

Molecules
Combrzyński M, Soja J, Staniak M, Biernacka B, Wojtunik-Kulesza K, Gancarz M, Oniszczuk T, Kręcisz M, Szponar J, Oniszczuk A.   +9 more
europepmc   +1 more source

Production of high fiber ready-to-eat expanded snack from barley flour and carrot pomace using extrusion cooking technology. [PDF]

J Food Sci Technol, 2020
Lotfi Shirazi S, Koocheki A, Milani E, Mohebbi M.   +3 more
europepmc   +1 more source

Numerical modeling of the cooking extrusion of a bio-polymer

, 1987
Cooking extrusion is becoming an essential processing step in a number of food processes. Modeling of extruder performance is the first step towards the ultimate goal of prediction of product properties and quality based on governing extruder ...
Wagner, Lori Luxenburg
core  

Formulation and Evaluation of a Nutritionally Enriched Plant Protein-Based Matrix Using Low Temperature Extrusion Cooking-Air Drying Technology. [PDF]

Foods
Alharaty G, Ramaswamy HS.
europepmc   +1 more source

Combination of Different Methods, Including Image Analysis, to Define the Fibrous Structure of High-Moisture Extrusion-Cooking Extrudates. [PDF]

J Texture Stud
Bondu C, Rouilly A, Labonne L, Evon P.
europepmc   +1 more source

Erratum: A Case Study on Optimization of Biomass Flow During Single-Screw Extrusion Cooking Using Genetic Algorithm (GA) and Response Surface Method (RSM) [PDF]

, 2010
Tumuluru Jaya Shankar, Shahab Sokhansanj, Sukumar Bandyopadhyay, A. S. Bawa   +3 more
openalex   +1 more source

New Gluten-Free Extruded Snack-Type Products Based on Rice and Chickpea and Fortified with Passion Fruit Skin: Extrusion Cooking Effect on Phenolic Composition, Non-Nutritional Factors, and Antioxidant Properties. [PDF]

Molecules
Ciudad-Mulero M, Vega EN, García-Herrera P, Fernández-Tomé S, Pedrosa MM, Arribas C, Berrios JJ, Pan J, Leal P, Cámara M, Fernández-Ruiz V, Morales P.   +11 more
europepmc   +1 more source

Extrusion-Cooking

NIPPON SHOKUHIN KOGYO GAKKAISHI, 1992
openaire   +2 more sources