Results 11 to 20 of about 17,084 (284)

Influence of Modification of the Plasticizing System on the Extrusion-Cooking Process and Selected Physicochemical Properties of Rapeseed and Buckwheat Straws. [PDF]

Materials (Basel), 2022
Kupryaniuk K, Oniszczuk T, Combrzyński M, Lisiecka K, Janczak D.   +4 more
europepmc   +3 more sources

The Impact of Fresh Blueberry Addition on the Extrusion-Cooking Process, Physical Properties and Antioxidant Potential of Potato-Based Snack Pellets

Applied Sciences
The aim of the study was to develop a new generation of potato-based snack granules enriched with fresh blueberries and evaluate the extrusion-cooking process along with selected physical properties.
Maciej Combrzyński, Jakub Soja, Tomasz Oniszczuk, Karolina Wojtunik-Kulesza, Magdalena Kręcisz, Jarosław Mołdoch, Beata Biernacka   +6 more
doaj   +2 more sources

Development of Cellular High-Protein Foods: Third-Generation Yellow Pea and Red Lentil Puffed Snacks

Foods, 2021
This study aimed to evaluate how extrusion cooking conditions and microwave heating play a role in enhancing physical and thermal properties of third-generation expanded cellular snacks made from yellow pea (YP) and red lentil (RL) flours for the first ...
Nasibeh Y. Sinaki, Mustafa Tugrul Masatcioglu, Jitendra Paliwal, Filiz Koksel   +3 more
doaj   +1 more source

Effect of Extrusion Cooking on the Enhancement of Soluble Dietary Fiber and Structure Properties of Dietary Fiber in Defatted Rice Bran

Liang you shipin ke-ji, 2022
The defatted rice bran was modified by extrusion cooking, and the effects of extrusion cooking on enhancement of soluble dietary fiber (SDF) and structural properties of dietary fiber in rice bran were studied. Taking SDF content as an index, the optimum
WU Na-na, WANG Lei-xin, LV Ying-guo, TAN Bin   +3 more
doaj   +1 more source

Understanding extrusion technology for cereal–pulse blends: A review

Cogent Food & Agriculture, 2023
In recent times, extrusion cooking is being used to develop nutrient-dense products with an aim to benefit humans and to cater their nutritional requirements.
Radhika Jain, Sangeeta Goomer
doaj   +1 more source

Quality characteristics, fatty acid profile and glycemic index of extrusion processed snacks enriched with the multicomponent mixture of cereals and legumes

Legume Science, 2021
Extrudate snacks were prepared from base material (rice and corn) and optimized combination of ingredients were analyzed for effects of extrusion cooking on physical, functional, fatty acid profile, total dietary fiber, structural properties, and ...
Sajad Ahmad Wani, Nawaz Ahmad Ganie, Pradyuman Kumar   +2 more
doaj   +1 more source

Effects of Different Cooking Methods on the Quality of Quinoa Sauce

Shipin gongye ke-ji, 2022
Three cooking methods of atmospheric steaming, high-pressure steaming and extrusion were used to make koji and fermented into quinoa sauce. The conventional physical and chemical indexes, volatile flavor substances and sensory quality of quinoa paste ...
Ping DONG, Chengjian XU, Xiaoting WANG, Feiman YUAN, Huachang WU, Jing DENG   +5 more
doaj   +1 more source

Effect of high-temperature, short-time cooking conditions on in vitro protein digestibility, enzyme inhibitor activity and amino acid profile of selected legume grains

Heliyon, 2020
African yam beans (Sphenostylis stenocarpa), Bambara groundnut (Vigna subterranean) and Pigeon pea (Cajanus cajan) flours were extruded in a single screw extruder at two extrusion temperatures; 100 °C and 140 °C, and the effect of extrusion cooking ...
Oluwafunmilayo O. Adeleye, Seun T. Awodiran, Atinuke O. Ajayi, Toluwalope F. Ogunmoyela   +3 more
doaj   +1 more source

New Gluten-Free Extruded Snack-Type Products Based on Rice and Chickpea and Fortified with Passion Fruit Skin: Extrusion Cooking Effect on Phenolic Composition, Non-Nutritional Factors, and Antioxidant Properties. [PDF]

Molecules
Ciudad-Mulero M, Vega EN, García-Herrera P, Fernández-Tomé S, Pedrosa MM, Arribas C, Berrios JJ, Pan J, Leal P, Cámara M, Fernández-Ruiz V, Morales P.   +11 more
europepmc   +2 more sources

Effect of Extrusion Cooking on the Physicochemical Properties of Poria cocos [PDF]

Shipin Kexue
This study aimed to investigate the effects of extrusion cooking at different temperatures on the physicochemical properties of Poria cocos, in order to provide a scientific basis for the extrusion cooking of P. cocos and its related products.
LIU Yuanyuan, CHEN Qian, DAI Xinwen, HOU Fengfei, XU Pan, YAN Jianye, ZHENG Hui, ZHENG Tao, YANG Yong
doaj   +1 more source