Results 221 to 230 of about 17,082 (279)

Improvement of Phenolic Bioaccessibility and Gut Microbiota Modulation Potential of Black Rice by Extrusion Combined with Solid-State Fermentation. [PDF]

Foods
Bo C, Gong E, Zou L, Zhong Y, Chu J, Wu J, He F, Zeng Z.   +7 more
europepmc   +1 more source

Wet-Spinning Technology for Plant-Based Meat Alternative: Influence of Protein Composition on Physicochemical and Textural Properties. [PDF]

Foods
Kumari S, Kim SH, Kim CJ, Hwang YH, Joo ST.   +4 more
europepmc   +1 more source

Molecular Insights into Soy Protein-Lupin Flour Meat Analogues through FTIR Spectrochemical Analysis. [PDF]

J Agric Food Chem
Kadam A, Rodriguez Elhordoy M, Vazquez D, Medrano A, Gough KM, Koksel F.   +5 more
europepmc   +1 more source

Relationship of extrusion variables with pressure and temperature during twin screw extrusion cooking of starchscrew extrusion-cooking of starch

, 1987
Della Valle, Guy, Tayeb, J., Melcion, J.P.   +2 more
openaire   +2 more sources

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Extrusion cooking and bioconversions

Journal of Food Engineering, 1983
Abstract The versatility of an HTST-extrusion cooker provides possibilities for its use as a continuous chemical and/or biochemical reactor. Biopolymer-containing materials may be thermomechanically modified for a variety of end uses or pretreated for subsequent biotechnical applications. Enzymes may be inactivated for improved product shelf-life and
P. Linko, Y.-Y. Linko, J. Olkku
openaire   +1 more source

Flavor Generation during Extrusion Cooking

1998
Extrusion cooking is a high temperature-short time process which is ideal for the production of flavor volatiles. However, due to the nature of this process there are many opportunities for these volatiles to be lost. This has led many researchers to study the formation and retention of volatiles during extrusion.
W E, Riha, C T, Ho
openaire   +2 more sources

Model identification in extrusion cooking

Food Control, 1991
Abstract In this paper extrusion cooking is reduced to a single input-single output process and identification techniques are applied to derive transfer function models. A study is reported of the open-loop relationships between screw speed as the manipulated variable and die pressure as the controlled variable when extruding wheat flour with a twin ...
N. Cayot, D. Bounie, H. Baussart
openaire   +1 more source

Extrusion‐Cooking Techniques

2011
Preface EXTRUSION-COOKING AND RELATED TECHNIQUE Extrusion-Cooking Technology Quality Parameters Extrusion-Cooking Technique MOdern Food Extruders Concluding Remarks ENGINEERING ASPECTS OF EXTRUSION Mass Flow and Temperature Distribution in a Single-Screw Extruder Energy Balance Mass and Heat Transfer in a Twin-Screw Extruder RAW MATERIALS IN THE ...
openaire   +1 more source

The technology of extrusion cooking

Trends in Food Science & Technology, 1994
The Technology of extrusion cooking , The Technology of extrusion cooking , مرکز فناوری اطلاعات و اطلاع رسانی ...
openaire   +2 more sources

Extrusion-cooking of wheat flour-carrot mixture

Journal of Food Engineering, 1989
Wheat flour with carrot pulp at different concentrations was extrusion-cooked in a twin-screw extrusion-cooker with varied screw rotation speed, mass temperature in the extruder barrel and feed moisture content. In addition to chemical analyses to determine the concentrations of different sugars, the total specific energy consumption, the die pressure,
Mustranta Antti, Vainionpää Jukka, Tantchev Stoyan, Mälkki Yrjö   +3 more
openaire   +2 more sources