Results 161 to 170 of about 17,082 (279)

Extrusion cooking of immature rice grain: under-utilized by-product of rice milling process. [PDF]

J Food Sci Technol, 2020
Albayrak BB, Tuncel NB, Yılmaz Tuncel N, Masatcıoğlu MT.   +3 more
europepmc   +1 more source

Comparative Functionality and Processing of Plant‐Proteins: A Path Toward Optimized Sustainable Plant‐Based Meat Analogues (PBMAs): A Review

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
The review provides a comprehensive comparison in terms comparison of commercially established and emerging plant protein sources, focusing on their structural, rheological, and sensory attributes for developing sustainable plant‐based meat analogues (PBMAs).
Mian N. Riaz, Fariha Irshad, Muhammad Bilal Haider, Debomitra Dey   +3 more
wiley   +1 more source

Comparison of Whole and Gutted Baltic Herring as a Raw Material for Restructured Fish Product Produced by High-Moisture Extrusion Cooking. [PDF]

Foods, 2020
Nisov A, Aisala H, Holopainen-Mantila U, Alakomi HL, Nordlund E, Honkapää K.   +5 more
europepmc   +1 more source

Extrusion-Cooking of Starch [PDF]

, 2013
Moscicki, L., Mitrus, M., Wojtowicz, A., Oniszczuk, T., Rejak, A.   +4 more
openaire   +2 more sources

Sensory Assessment of Pressure‐Cooked and Pureed Faba Bean Cultivars: The Contribution of Cotyledon and Seed Coat Constituents Toward the Perception of Sensory Attributes

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
Whole beans and cotyledons from three faba bean cultivars, Malik, Fabelle, and Snowbird, were processed into purees through a sequence of soaking, blanching, hot filling, pressure cooking, and blending. Purees prepared from whole beans were centrifuged, and the supernatants were collected. A trained sensory panel evaluated the aroma, flavor, taste, and
Claire M. Chigwedere, Lamia L'Hocine, Janitha P. D. Wanasundara, Phyllis J. Shand   +3 more
wiley   +1 more source

Fermentation and Enzymatic Pre‐Treatments to Modulate Sensory Properties of Extruded Plant‐Based Meat Alternatives

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
Fermentation, enzymatic hydrolysis, and enzymatic crosslinking are emerging pre‐treatments to improve the sensory properties of extruded plant‐based meat alternatives. This review critically examines current literature to identify underlying mechanisms, benefits, and key research gaps associated with these pre‐treatments.
Ravinder Singh, Michel Aliani, Warren Blunt, Filiz Koksel   +3 more
wiley   +1 more source

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

Rethinking the Race–Nation Nexus: Spatial Narratives of Racialised Italians in the United Kingdom

Transactions of the Institute of British Geographers, Volume 51, Issue 2, June 2026.
ABSTRACT Nation and race are often theorised as closely intertwined, with nationalism frequently positioned as a driving force behind racism. The article advances an empirically grounded argument that challenges this assumed relationship. In particular, it explores how space, understood as a socially constructed category, is discursively mobilised in ...
Marco Antonsich
wiley   +1 more source

Mechanistic Kinetic Modeling of the Selective Methanol Oxidation Based on Christiansen Mathematics

Chemie Ingenieur Technik, Volume 98, Issue 5, Page 181-190, May 2026.
The article provides a mechanistic description of reaction rates for the selective methanol oxidation to green oxygenates. For this, a detailed reaction mechanism is provided based on catalytic cycles. The catalytic cycles are translated into mechanistic rate expressions using Christiansen mathematics.
Thomas Friederici, Lea Hilfert, Jan Paul Walter, Christof Hamel   +3 more
wiley   +1 more source