Results 211 to 220 of about 17,084 (284)

Innovative Gluten-Free <i>Fusilli</i> Noodle Formulation: Leveraging Extruded Japanese Rice and Chickpea Flours. [PDF]

Foods
Fernandes SS, Vargas-Solórzano JW, Carvalho CWP, Ascheri JLR.   +3 more
europepmc   +1 more source

Bioactive Compounds, Physical Parameters and Sensory Attributes of Purple Carrot-Enriched Maize Extrudates. [PDF]

Foods
Blanch GP, Astocondor LF, Ruiz Del Castillo ML.   +2 more
europepmc   +1 more source

Orange-Fleshed Sweet Potatoes, Grain Amaranth, Biofortified Beans, and Maize Composite Flour Formulation Optimization and Product Characterization. [PDF]

Food Sci Nutr
Byamukama J, Mugabi R, Nakimbugwe D, Muyonga J.   +3 more
europepmc   +1 more source

The impact of consumer in-home cooking methods on the physicochemical, sensory, and nutritional attributes of plant-based meat analogues (PBMAs) and meat: a review. [PDF]

Food Prod Process Nutr
Yoganarasimhaswamy IN, Panagodage Y, Agyei D, English M, Kebede B.   +4 more
europepmc   +1 more source

Advances in high moisture extrusion cooking for meat analogue with 3D and 4D printing approaches: a comprehensive review

Prostuti Chakravorty, Amit Baran Das
openalex   +1 more source

Ethanolic Extrusion of Indica Rice Flour for Rice Noodle Production. [PDF]

Foods
Fu M, Zhou X, Tian HS, Chen Y, Jin Z.
europepmc   +1 more source

Effect of the extrusion process on the physicochemical, phytochemical, and cooking properties of gluten-free pasta made from broken rice and chickpea flours

Samuel Arturo Delgado-Murillo, José de Jesús Zazueta‐Morales, Armando Quintero‐Ramos, Yazmín Alejandra Castro-Montoya, Xóchitl Ariadna Ruiz‐Armenta, Víctor Limón-Valenzuela, Carlos Iván Delgado‐Nieblas   +6 more
openalex   +2 more sources

Combined Effect of Extrusion Cooking and Hydrocolloids on Senegalese Rolled Millet Flour (&#8220;Arraw&#8221;) from <i>Pennisetum glaucum </i><i>L. R. Br</i>

Abdoulaye Sène, Cheikh Ndiaye, Séye Sene, Maty Diop, Abdou Diouf, Matar Seck   +5 more
openalex   +1 more source

Food 3D Printing Equipment and Innovation: Precision Meets Edibility. [PDF]

Foods
Xiao S, Yang J, Bi Y, Li Y, Cao Y, Zhou M, Pang G, Dong X, Tong Q.   +8 more
europepmc   +1 more source

Analysis of the Influence of Different Plasticizing Systems in a Single-Screw Extruder on the Extrusion-Cooking Process and on Selected Physical Properties of Snack Pellets Enriched with Selected Oilseed Pomace

Jakub Soja, Maciej Combrzyński, Tomasz Oniszczuk, Marek Gancarz, Renata Różyło   +4 more
openalex   +1 more source