Results 201 to 210 of about 3,642 (222)

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

ACS Food Science & Technology, 2023
Edith-Oliva Cuevas-Rodríguez, Liliana León-López, Cuauhtémoc Reyes‐Moreno   +2 more
exaly  

Extrusion cooking

Trends in Food Science & Technology, 1990
openaire   +1 more source

Extrusion-cooking affects oat bran physicochemical and nutrition-related properties and increases its β-glucan extractability

Journal of Cereal Science, 2021
Yamina De Bondt, Roberto KING, Christophe M Courtin   +2 more
exaly  

Single-pass, double-pass and acid twin-screw extrusion-cooking impact physicochemical and nutrition-related properties of wheat bran

Innovative Food Science and Emerging Technologies, 2020
Yamina De Bondt, Roberto KING, Christophe M Courtin   +2 more
exaly  

Rice-based pasta: A comparison between conventional pasta-making and extrusion-cooking

Journal of Cereal Science, 2010
Alessandra Marti, Koushik Seetharaman
exaly  

Fate of mycotoxins in cereals during extrusion cooking: A review

Food Additives and Contaminants, 2005
Vicente Sanchís, Sonia Marin, Antonio J Ramos   +2 more
exaly  

Extrusion cooking

2002
openaire   +1 more source

Production of Snacks by Extrusion Cooking

2022
Erick Heredia-Olea, Sergio O. Serna-Saldivar, Esther Perez-Carrillo   +2 more
openaire   +1 more source

Extrusion cooking increases soluble dietary fibre of lupin seed coat

LWT - Food Science and Technology, 2019
Jonathan Hodgson, Stuart Johnson, Liezhou Zhong   +2 more
exaly  

Extrusion cooking

2017
openaire   +1 more source