Results 241 to 250 of about 17,082 (279)

Extrusion cooking

Trends in Food Science & Technology, 1990
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Extrusion Cooking

2020
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Raw materials for extrusion cooking processes

1994
The ingredients used in extrusion cooking are similar in general terms to those used in other food processes in that they must be of good food quality and, in the case of additives on the permitted lists, be of the required purity. However, there are special features of the extrusion processes which are unique in terms of the processing conditions ...
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Supramolecular structure of Artocarpus heterophyllus Lam seed starch prepared by improved extrusion cooking technology and its relationship with in vitro digestibility

Food Chemistry, 2021
Li Bo, Muhammad Rafiullah Khan, Yanjun Zhang   +2 more
exaly  

Extrusion cooking

2001
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Effects of moisture content on digestible fragments and molecular structures of high amylose jackfruit starch prepared by improved extrusion cooking technology

Food Hydrocolloids, 2022
Gang Wu
exaly  

Physicochemical and structural properties of pregelatinized starch prepared by improved extrusion cooking technology

Carbohydrate Polymers, 2017
Jun Chen, Shunjing Luo, Cheng Li
exaly  

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

Journal of Food Engineering, 2014
Peter Eisner, Ute Schweiggert-Weisz
exaly  

Extrusion cooking

2017
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Effect of improved extrusion cooking technology on structure, physiochemical and nutritional characteristics of physically modified buckwheat flour: Its potential use as food ingredients

LWT - Food Science and Technology, 2020
Weiwei Cheng, Linghan Meng, Xiaozhi Tang
exaly