Results 231 to 240 of about 17,082 (279)

Chemical Changes during Extrusion Cooking

1998
Cooking extruders process a variety of foods, feeds, and industrial materials. Greater flexibility in product development with extruders depends upon understanding chemical reactions that occur within the extruder barrel and at the die. Starch gelatinization and protein denautration are the most important reactions during extrusion. Proteins, starches,
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Nutritional effects of extrusion-cooking

Food Chemistry, 1986
Abstract HTST extrusion-cooking, as a multi-step, multi-function thermal/mechanical process, has permitted a large number of food applications. Beneficial or detrimental changes in the bioavailability and in the content of nutrients may take place during extrusion and are of special interest in the case of bread or meat replacers and of infant or ...
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Vitamin retention in extrusion cooking

Food Chemistry, 1994
Abstract 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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Neural Network control for extrusion cooking

1994
Neural Network (N.N. for short) controller was designed and examined for extrusion cooking. The feed-forward and feed-back loops of N.N. were found to simulate the extrusion cooking. The control was realized by two kinds of N.N. that minimized the output deviation from the target value.
K. Uemura, S. Isobe, A. Noguchi
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Functional, physicochemical and structural properties of soluble dietary fiber from rice bran with extrusion cooking treatment

Food Hydrocolloids, 2021
Bin Tan
exaly  

High moisture extrusion cooking of meat analogs: A review of mechanisms of protein texturization

Comprehensive Reviews in Food Science and Food Safety, 2022
Eva-Maria Schmid, Asgar Farahnaky, Benu P Adhikari   +2 more
exaly  

Extrusion: Cooking

2015
Kasiviswanathan Muthukumarappan, Chinnadurai Karunanithy   +1 more
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Extrusion—Cooking and expansion

2020
Kristiawan, Magdalena, Chaunier, Laurent, Sandoval, Aleida, Della Valle, Guy   +3 more
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Extrusion cooking of protein-based products: potentials and challenges

Critical Reviews in Food Science and Nutrition, 2022
Giovanna Ferrentino, Ksenia Morozova, Matteo Scampicchio   +2 more
exaly  

Bioconversions in extrusion cooking

2020
Kasiviswanathan Muthukumarappan, Gabriela John Swamy   +1 more
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