Results 181 to 190 of about 17,084 (284)

A Review on The Improvement of Extruded Food Processing Equipment: Extrusion Cooking in Food Processing

, 2023
Yermek Abilmazhinov, Gulvira Bekeshova, Антон Алексеевич Нестеренко, Жанна Диброва, Vladimir A. Ermolaev, Л. Ф. Пономарева, Valentina Vlasova   +6 more
openalex   +2 more sources

An Overview of West African Traditional Soft Cheese: Processing, Safety, and Quality Characteristics

Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 6, November 2025.
ABSTRACT West African soft cheese (WASC) is widely consumed and nutritionally valuable across West Africa. It also sustains livelihoods, particularly among Fulani households, by providing regular income for women and strengthens household food security and autonomy. However, concerns persist about its safety and quality.
Mahounakpon Wilfried Tossou, Matthew Atongbiik Achaglinkame, Linda Dari, Carole Nadia Adjouavi Sossa‐Vihotogbé, Zsanett Bodor, Daniel Mörlein   +5 more
wiley   +1 more source

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

Impact of Cooking and Extrusion Processing on Nutritional, Antinutritional, and Techno-Functional Characteristics of Indigenous Bean (Phaseolus coccineus)

, 2023
Evelyn Isabel Osuna-Gallardo, Edith Oliva Cuevas‐Rodríguez, Carlos I. Sepúlveda-García, Cuauhtémoc Reyes‐Moreno, Liliana León-López, Ruixian Han, Alan Javier Hernández‐Álvarez   +6 more
openalex   +1 more source

Porous Architecture in 3D Food Printing: Advances in Formulation, Process Control, and Sustainable Structural Design

Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 6, November 2025.
ABSTRACT 3D food printing offers precise control over the shape, texture, and nutritional profile of edible structures, enabling high customization. A key yet under‐explored feature in this field is the internal porous architecture, which significantly affects mechanical strength, texture, and overall functionality.
Lorenzo Lombardi, Luigi Davide Gala, Claudio Esposito, Daniele Tammaro   +3 more
wiley   +1 more source

EXTRUSION COOKING OF RICE: EFFECT OF AMYLOSE CONTENT AND BARREL TEMPERATURE ON PRODUCT PROFILE

, 2006
Manisha Guha, S. Zakiuddin Ali
openalex   +1 more source

Engineering Processes for Plant‐Based Meat Analogs: Current Status and Future Outlook

Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 6, November 2025.
ABSTRACT Plant‐based meat analogs (PBMAs) have emerged as a promising alternative to conventional meat, driven by growing consumer interest in sustainability, ethical considerations, and health‐conscious diets. However, despite initial market enthusiasm, PBMAs struggle with declining consumer acceptance due to their inability to fully replicate the ...
Saqib Gulzar, Abdul Fateh Hosseini, Olga Martín‐Belloso, Robert Soliva‐Fortuny, Syed S. H. Rizvi   +4 more
wiley   +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

Extrusion Cooking

Mycotoxins, 1986
openaire   +4 more sources

Chemical cross-linking and molecular aggregation of soybean protein during extrusion cooking at low and high moisture content

, 2010
Feng Liang Chen, Yi Wei, Bo Zhang
openalex   +1 more source