Influence of extrusion cooking on physicochemical properties and starch digestion kinetics of Sphenostylis stenocarpa, Cajanus cajan, and Vigna subterranean grains [PDF]
PLoS ONE, 2020 Thermal degradation of sugars and amino acids, and depolymerization of macromolecules such as starch, proteins and fibre occasioned by high-temperature short-time extrusion cooking modify the physicochemical and functional properties of raw materials ...
O. O. Adeleye +3 more
doaj +5 more sources
Use of Legumes in Extrusion Cooking: A Review [PDF]
Foods, 2020 The traditional perception that legumes would not be suitable for extrusion cooking is now completely outdated. In recent years, an increasing number of studies have been conducted to assess the behavior of various types of legume flours in extrusion cooking, proving that legumes have excellent potential for the production of extruded ready-to-eat ...
Antonella Pasqualone +3 more
doaj +8 more sources
Changing Wheat Bran Structural Properties by Extrusion-Cooking on a Pilot and Industrial Scale: A Comparative Study [PDF]
Foods, 2021 Extrusion-cooking can be used to change the techno–functional and nutrition-related properties of wheat bran. In this study, pilot-scale (BC21) and industrial-scale (BC45) twin-screw extrusion-cooking using different types of extrusion (single-pass ...
Chiara Roye +6 more
doaj +3 more sources
The Impact of Extrusion Cooking on the Physical Properties, Functional Components, and Pharmacological Activities of Natural Medicinal and Edible Plants: A Review [PDF]
FoodsExtrusion cooking is an innovative, advanced processing technology widely used in the food and feed industries. With growing concerns over the health attributes of food, the effects of extrusion cooking on the functional characteristics of natural ...
Yao Xu +6 more
doaj +3 more sources
Extrusion-Cooking Modifies Physicochemical and Nutrition-Related Properties of Wheat Bran [PDF]
Foods, 2020 The potential of extrusion-cooking to change the physicochemical characteristics of wheat bran, increase its nutritional value and decrease its recalcitrance towards fermentation was investigated in this study.
Chiara Roye +7 more
doaj +3 more sources
Effect of Extrusion Cooking on the Physicochemical Properties of Poria cocos [PDF]
Shipin KexueThis 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 +2 more sources
Extrusion—Cooking and expansion
, 2020 International audienceExtrusion has been fully described in detail formerly in various books, which explain well the process and the changes of the material structure, either from biomass or from petrol.
Kristiawan, Magdalena +3 more
openaire +4 more sources
Extrusion Cooking Effect on Carbohydrate Fraction in Novel Gluten-Free Flours Based on Chickpea and Rice [PDF]
Molecules, 2022 Extrusion cooking allows the development of value-added products from pulses, such as gluten-free snacks with added functional properties. The main objective of this study was to evaluate the changes induced by the extrusion process on the carbohydrate ...
María Ciudad-Mulero +8 more
doaj +2 more sources
Preparation and quality evaluation of Polygonati rhizoma modified powder by extrusion cooking [PDF]
Shipin yu jixieObjective: This study aimed to improve the functional characteristics of Polygonati rhizoma （PR）. Methods: Using the freeze-dried fresh PR and nine-steam-nine-bask processing PR as control products, the study comprehensively compared and analyzed human ...
CAO Yuxin +4 more
doaj +2 more sources
Extrusion-Cooking Aspects and Physical Characteristics of Snacks Pellets with Addition of Selected Plant Pomace [PDF]
Applied SciencesThe article presents the possibilities of using by-products from the agri-food industry in the form of fruit and vegetable pomace as a supplementary ingredient to extruded food products in the form of snack pellets.
Jakub Soja +4 more
openalex +3 more sources