Results 141 to 150 of about 246,144 (182)

Extrusion cooking of protein-based products: potentials and challenges

Critical Reviews in Food Science and Nutrition, 2022
Ksenia Morozova, Giovanna Ferrentino, Matteo Scampicchio   +2 more
exaly  

High moisture extrusion cooking of meat analogs: A review of mechanisms of protein texturization

Comprehensive Reviews in Food Science and Food Safety, 2022
Asgar Farahnaky, Peter Torley, Eva-Maria Schmid   +2 more
exaly  

Extrusion: Cooking

2015
Kasiviswanathan Muthukumarappan, Chinnadurai Karunanithy   +1 more
openaire   +2 more sources

Chemical Changes during Extrusion Cooking

1998
Cooking extruders process a variety of foods, feeds, and industrial materials. Greater flexibility in product development with extruders depends upon understanding chemical reactions that occur within the extruder barrel and at the die. Starch gelatinization and protein denautration are the most important reactions during extrusion. Proteins, starches,
openaire   +2 more sources

Extrusion cooking

2001
openaire   +2 more sources

Extrusion Cooking

2020
openaire   +1 more source

Extrusion cooking

Trends in Food Science & Technology, 1990
openaire   +1 more source

Bioconversions in extrusion cooking

2020
Kasiviswanathan Muthukumarappan, Gabriela John Swamy   +1 more
openaire   +1 more source

Nutritional and bioactive components of rice-chickpea based snacks as affected by severe and mild extrusion cooking

Journal of the Science of Food and Agriculture, 2022
Uzma Altaf, Bazila Naseer, Omar Bashir
exaly  

Extrusion-cooking affects oat bran physicochemical and nutrition-related properties and increases its β-glucan extractability

Journal of Cereal Science, 2021
Yamina De Bondt, Roberto King, Christophe M. Courtin   +2 more
exaly