Results 151 to 160 of about 246,144 (182)

Production of Snacks by Extrusion Cooking

2022
Erick Heredia-Olea, Sergio O. Serna-Saldivar, Esther Perez-Carrillo   +2 more
openaire   +1 more source

Pea starch exhibits good expansion characteristics under relatively lower temperatures during extrusion cooking

Journal of Food Science, 2020
Bon-Jae Gu, Pichmony Ek, Girish M Ganjyal   +2 more
exaly  

Single-pass, double-pass and acid twin-screw extrusion-cooking impact physicochemical and nutrition-related properties of wheat bran

Innovative Food Science and Emerging Technologies, 2020
Yamina De Bondt, Roberto King, Christophe M. Courtin   +2 more
exaly  

High moisture extrusion cooking of pea protein isolates: Raw material characteristics, extruder responses, and texture properties

Journal of Food Engineering, 2014
Ute Schweiggert-Weisz
exaly  

Extrusion cooking

2017
openaire   +1 more source

Extrusion cooking

2002
openaire   +1 more source

Effects of extrusion cooking on the chemical composition and functional properties of dry common bean powders

Food Chemistry, 2016
Yongfeng Ai, Karen A. Cichy, Yongfeng Ai
exaly  

Fate of mycotoxins in cereals during extrusion cooking: A review

Food Additives and Contaminants, 2005
Vicente Sanchís, Sonia Marín, Antonio J. Ramos   +2 more
exaly  

Effect of improved extrusion cooking technology on structure, physiochemical and nutritional characteristics of physically modified buckwheat flour: Its potential use as food ingredients

LWT - Food Science and Technology, 2020
Linghan Meng, Weiwei Cheng, Chengcheng Gao   +2 more
exaly  

EXTRUSION COOKING

1996
openaire   +1 more source