Results 131 to 140 of about 246,144 (182)

Rice-based pasta: A comparison between conventional pasta-making and extrusion-cooking [PDF]

Journal of Cereal Science, 2010
Good quality gluten-free products continue to be in demand among the celiac community and the production of pasta from non-conventional raw materials is a major technological challenge.
Alessandra Marti, Koushik Seetharaman
exaly   +2 more sources

Extrusion cooking increases soluble dietary fibre of lupin seed coat

LWT - Food Science and Technology, 2019
Extrusion cooking is widely used to improve the functional properties of dietary fibre of food processing by-products. This study investigated the capacity of extrusion cooking to increase the proportion of dietary fibre in the Australian sweet lupin ...
Jonathan M Hodgson, Stuart Johnson
exaly   +3 more sources

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Extrusion cooking and bioconversions

Journal of Food Engineering, 1983
Abstract The versatility of an HTST-extrusion cooker provides possibilities for its use as a continuous chemical and/or biochemical reactor. Biopolymer-containing materials may be thermomechanically modified for a variety of end uses or pretreated for subsequent biotechnical applications. Enzymes may be inactivated for improved product shelf-life and
P. Linko, Y.-Y. Linko, J. Olkku
openaire   +1 more source

The Technology of Extrusion Cooking

Trends in Food Science & Technology, 1994
The Technology of extrusion cooking , The Technology of extrusion cooking , مرکز فناوری اطلاعات و اطلاع رسانی ...
openaire   +2 more sources

Flavor Generation during Extrusion Cooking

1998
Extrusion cooking is a high temperature-short time process which is ideal for the production of flavor volatiles. However, due to the nature of this process there are many opportunities for these volatiles to be lost. This has led many researchers to study the formation and retention of volatiles during extrusion.
W E, Riha, C T, Ho
openaire   +2 more sources

Model identification in extrusion cooking

Food Control, 1991
Abstract In this paper extrusion cooking is reduced to a single input-single output process and identification techniques are applied to derive transfer function models. A study is reported of the open-loop relationships between screw speed as the manipulated variable and die pressure as the controlled variable when extruding wheat flour with a twin ...
N. Cayot, D. Bounie, H. Baussart
openaire   +1 more source

Extrusion‐Cooking Techniques

2011
Preface EXTRUSION-COOKING AND RELATED TECHNIQUE Extrusion-Cooking Technology Quality Parameters Extrusion-Cooking Technique MOdern Food Extruders Concluding Remarks ENGINEERING ASPECTS OF EXTRUSION Mass Flow and Temperature Distribution in a Single-Screw Extruder Energy Balance Mass and Heat Transfer in a Twin-Screw Extruder RAW MATERIALS IN THE ...
openaire   +1 more source

Nutritional effects of extrusion-cooking

Food Chemistry, 1986
Abstract HTST extrusion-cooking, as a multi-step, multi-function thermal/mechanical process, has permitted a large number of food applications. Beneficial or detrimental changes in the bioavailability and in the content of nutrients may take place during extrusion and are of special interest in the case of bread or meat replacers and of infant or ...
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Vitamin retention in extrusion cooking

Food Chemistry, 1994
Abstract Extrusion cooking (high-temperature short-time) represents a very efficient processing technology, which enables the manufacture of a wide variety of food and feed products on the basis of grain. Effects of extrusion cooking on nutritional quality are ambiguous.
openaire   +1 more source

Functional, physicochemical and structural properties of soluble dietary fiber from rice bran with extrusion cooking treatment

Food Hydrocolloids, 2021
Bin Tan, Na-Na Wu, Bin Tan
exaly