Results 171 to 180 of about 3,642 (222)

Re-developing African traditional foods for industrial production, improved quality and safety. [PDF]

NPJ Sci Food
Aworh OC.
europepmc   +1 more source

Exploring New Product Development: Acceptance of Textured Vegetable Protein With Baru By-Product in Plant-Based Burgers. [PDF]

Food Sci Nutr
Rebellato AP, Dos Reis Gasparetto Cruz B, Sebastião VG, Dos Santos M, Stürmlinger JGS, Pollonio MAR, Steel CJ.   +6 more
europepmc   +1 more source

Development and Optimization of Instant Cassava-Soybean Composite Porridge as a Nutrient-Enhanced Complementary Food for Children Aged 6-59 Months. [PDF]

Food Sci Nutr
Mugabi R, Arinaitwe CB, Mukisa IM.
europepmc   +1 more source

Effects of Isolated Pea Protein on Extrusion-Induced Gelation and Gel-like Network Formation in Low-Moisture Meat Analog Systems. [PDF]

Gels
Choi HW, Zhang Y, Lee Y, Jeon H, Ryu GH, Gu BJ.   +5 more
europepmc   +1 more source

Relationship of extrusion variables with pressure and temperature during twin screw extrusion cooking of starchscrew extrusion-cooking of starch

, 1987
Della Valle, Guy, Tayeb, J., Melcion, J.P.   +2 more
openaire   +2 more sources

Modern Trends in Alternative Proteins and Processing Technologies for Sustainable Food Systems with Antioxidant Implications. [PDF]

Antioxidants (Basel)
Hwang YH, Samad A, Muazzam A, Alam AN, Kim S, Kim C, Joo ST.   +6 more
europepmc   +1 more source

Development of ambient-stable fish cake snacks: effects of extrusion-retort parameters on physical and microbial properties. [PDF]

Food Sci Biotechnol
Kim M, Kim YM.
europepmc   +1 more source

In Vitro Monitoring of Taste Compound Release During Chewing According to Process-Related Parameters of the Food. [PDF]

J Texture Stud
Monod R, Conti AC, Denimal E, Septier C, Houssou BH, Brignot H, Srivastava R, Clerjon S, Labouré H, Thomas-Danguin T, Salles C.   +10 more
europepmc   +1 more source

Harnessing underutilized food crops for sustainable extruded snack production: a scoping review. [PDF]

Front Nutr
Sam FE, Achaglinkame S, Amagloh FK, Aryee ANA.   +3 more
europepmc   +1 more source

Effects of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food: Second Edition. [PDF]

Foods
Lin SD.
europepmc   +1 more source