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Extrusion Cooking in Enzymatic Liquefaction of Wheat Starch
Starch - Stärke, 1986AbstractWheat starch was treated for gelatinization, partial liquefaction, and subsequent further hydrolysis by extrusion cooking together with a thermostable Bacillus licheniformis α‐amylase followed by batch incubation of the extrudates at 80°C. The degree of hydrolysis depended on the extrusion feed moisture content, enzyme concentration, mass ...
Suortti, Tapani +5 more
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Vitamin retention in extrusion cooking
Food Chemistry, 1994Abstract Extrusion cooking (high-temperature short-time) represents a very efficient processing technology, which enables the manufacture of a wide variety of food and feed products on the basis of grain. Effects of extrusion cooking on nutritional quality are ambiguous.
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Extrusion cooking of protein-based products: potentials and challenges
Critical Reviews in Food Science and Nutrition, 2022Ksenia Morozova +2 more
exaly
High moisture extrusion cooking of meat analogs: A review of mechanisms of protein texturization
Comprehensive Reviews in Food Science and Food Safety, 2022Asgar Farahnaky +2 more
exaly
Bioconversions in extrusion cooking
2020Kasiviswanathan Muthukumarappan +1 more
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