Results 241 to 250 of about 17,595 (264)

Extrusion cooking technology: Principal mechanism and effect on direct expanded snacks – An overview

, 2017
Ajita Tiwari, S. K. JHA
openalex   +1 more source

Advice on animal and public health risks of insects reared on former foodstuffs as raw material for animal feed

Food Risk Assess Europe, Volume 4, Issue 1, January 2026.
Abstract In the coming decades, there is expected to be a sharply increased demand for dietary proteins for humans and animals. As a result, there is an increasing focus on reared insects as a new source of protein. According to the Ministry of Agriculture, Nature and Food Quality (LNV), the use of food chain residual flows such as former foodstuffs as
L.F.F. Kox, D.T.H.M. Sijm
wiley   +1 more source

Synergistic effects of konjac glucomannan and curdlan on the qualities and starch digestibility of extruded gluten-free rice pasta. [PDF]

Food Chem X
Liu Q, Zhang S, Lin C, Duan Z, Shu H, Gao J, Cao A, Xie Y, Liu Q, Yuan Y, Xia C, Chen J.   +11 more
europepmc   +1 more source

Extrusion cooking and its application.

, 1986
Akinori Noguchi
openalex   +2 more sources

Risks for human health related to the presence of plant lectins in food

EFSA Journal, Volume 24, Issue 1, January 2026.
Abstract The European Commission asked the European Food Safety Authority (EFSA) to assess the risk related to the presence of plant lectins in food. Based on the available evidence, the CONTAM Panel considered only phytohaemagglutinin (PHA), a legume lectin from beans (Phaseolus sp.), for the risk characterisation.
EFSA Panel on Contaminants in the Food Chain (CONTAM), Helle Katrine Knutsen, Agneta Åkesson, Vasileios Bampidis, Margherita Bignami, Laurent Bodin, James Kevin Chipman, Gisela Degen, Antonio Hernández‐Jerez, Tim Hofer, Christer Hogstrand, Stefano Landi, Jean‐Charles Leblanc, Kyriaki Machera, Isabelle P. Oswald, Guido Rychen, Salomon Sand, Katharina Vejdovszky, Barbara Viviani, Hanne Frøkiær, Bettina Grasl‐Kraupp, Patrick Mulder, Pierre Rougé, Heather Wallace, Marios Georgiadis, José Ángel Gómez Ruiz, Eirini Kouloura, Olaf Mosbach‐Schulz, Lydia Alarcón Asensio, Eleni Gkimprixi, Evangelia Ntzani   +30 more
wiley   +1 more source

Impact of Extrusion on Biofunctional, Rheological, Thermal, and Structural Properties of Corn Starch/Whey Protein Isolate Blends During In Vitro Gastrointestinal Digestion. [PDF]

Polymers (Basel)
Téllez-Morales JA, Rodríguez-Miranda J, Serrano-Villa FS, Gutiérrez-López GF, Farrera-Rebollo RR, Calderón-Domínguez G.   +5 more
europepmc   +1 more source

Extrusion Cooking Systems and Textured Vegetable Proteins (in English)

, 2014

openalex   +1 more source

Extrusion Cooking on Pasting Properties and Relative Viscosity of Selected Starch Crops [PDF]

, 2015
Folasayo Fayose, A. S. Ogunlowo, Zhongie Huan   +2 more
openalex  

Properties of the extruded hatomugi (job's tears). Extrusion cooking of hatomugi (job's tears) and properties of the extrudate. Part II.

, 1985
Ohtsubo Ken'ichi, Hajime Yanase
openalex   +2 more sources

Scientific opinion on the amendment of the specifications for vegetable carbon (E 153) as a food additive

EFSA Journal, Volume 24, Issue 1, January 2026.
Abstract The food additive vegetable carbon (E 153) was re‐evaluated by the EFSA ANS Panel in 2012. During that re‐evaluation, data gaps were identified, in particular with respect to impurities and particle characterisation. Following a European Commission call for data to address these gaps, one interested business operator (IBO) submitted analytical
EFSA Panel on Food Additives and Flavourings (FAF), Laurence Castle, Monica Andreassen, Gabriele Aquilina, Maria Lourdes Bastos, Polly Boon, Biagio Fallico, Rex FitzGerald, Maria Jose Frutos Fernandez, Bettina Grasl‐Kraupp, Ursula Gundert‐Remy, Rainer Gürtler, Eric Houdeau, Marcin Kurek, Henriqueta Louro, Patricia Morales, Sabina Passamonti, Peter Furst, Eric Gaffet, Katrin Loeschner, Jan Mast, Manuela Mirat, Agnes Oomen, Anna Undas, Agnieszka Mech, Camilla Smeraldi, Ana Maria Rincon   +26 more
wiley   +1 more source