Results 171 to 180 of about 6,030 (210)

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

Application of a D-Optimal Mixture Design for the Development and Optimization of a Pasta Enriched With Pumpkin Products. [PDF]

J Food Sci
Oufighou A, Brahmi F, Achat S, Smail-Benazzouz L, Arroul Y, Slimani S, Saadi S, Boulekbache-Makhlouf L, Artés-Hernández F, Castillejo N.   +9 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

Definition of Extrusion Cooking Technology, the Food Industry in Focus: A Review

O. M. M. Nwadi, Thomas Okonkwo
openalex   +2 more sources

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

Effects of Extrusion on Protein Textures of Hydrolysed Rice and Pea Isolates. [PDF]

Foods
Muñoz MM, Garrido MD, Peñaranda I.
europepmc   +1 more source

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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