Results 211 to 220 of about 3,642 (222)

High moisture extrusion cooking of pea protein isolates: Raw material characteristics, extruder responses, and texture properties

Journal of Food Engineering, 2014
Ute Schweiggert-Weisz
exaly  

Extrusion Cooking

1976
openaire   +1 more source

Effects of extrusion cooking on the chemical composition and functional properties of dry common bean powders

Food Chemistry, 2016
James Kelly, Yongfeng Ai, Karen Cichy
exaly  

Extrusion-cooking of starch protective loose-fill foams

Chemical Engineering Research and Design, 2014
Marcin Mitrus, Leszek Moscicki
exaly  

EXTRUSION COOKING

1996
openaire   +1 more source

Effect of extrusion cooking process parameters on the retention of bilberry anthocyanins in starch based food

Journal of Food Engineering, 2014
Heike P Schuchmann, Svenja M Beck
exaly  

Extrusion Cooking

Rebeca Salvador-Reyes, Jhoseline Stayce Guillen-Sánchez, Anggie Verona-Ruiz, Alicia Lavado-Cruz, Soledad Mercedes Quezada-Berru   +4 more
openaire   +1 more source

Comparison of the Effects of Extrusion Cooking on Some Cereal Starches

International Journal of Food Engineering, 2010
Asgar Farahnaky, Mahsa Majzoobi
exaly  

Effect of extrusion cooking on the physicochemical properties, resistant starch, phenolic content and antioxidant capacities of green banana flour

Food Chemistry, 2014
Regine Schoenlechner
exaly  

Confectionairy and extrusion-cooking technology.

1990
openaire   +1 more source