Results 251 to 260 of about 17,084 (284)

The Extrusion Cooking of Potato Starch Material

Starch - Stärke, 1986
AbstractThe effect of extrusion cooking on the pasting properties of potato starch materials is examined using a Couette rheometer. The dispersion viscosity of aqueous dispersions of potato starch, pregelatinized potato starch and commercial potato granules has been investigated.
A. Senouci, Andrew C. Smith
openaire   +2 more sources

Extrusion cooking and snack food technologies

2023
Extrusion is a high temperature–short time process with raising applications in the food industry, such as meat processing (e.g., sausage production), pasta and snack production, and modification of flours. Both single- and twin-screw extruders may be used in the snack processing, and directly and indirectly expanded snacks may be produced.
Babić, Jurislav, Miličević, Borislav, Ačkar, Đurđica, Šubarić, Drago, Lončarić, Ante, Jozinović, Antun   +5 more
openaire   +2 more sources

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.
openaire   +2 more sources

Formation of flavors during extrusion cooking

Food Reviews International, 1996
Abstract 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.
Chi-Tang Ho, William E. Riha
openaire   +2 more sources

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.
A. Noguchi, S. Isobe, K. Uemura
openaire   +2 more sources

Extrusion cooking of sprout-damaged wheat

Journal of Cereal Science, 1988
The influence of extrusion cooking on the properties of sprout-damaged wheat has been investigated under various process conditions by employing regression analysis. The extrusion cooking was carried out using a Clextral BC 45 twin-screw extruder with 500 mm co-rotating screws.
Pekka Linko, R. Kervinen, T. Strandberg
openaire   +2 more sources

Extrusion Cooking of Starches for Semi‐Products [PDF]

Starch - Stärke, 1987
AbstractExtrusion cooking is introduced as a modern high‐temperature‐short‐time process. The cooking time at high temperatures is a matter of seconds, which has a favourable effect in maintaining the properties of the ingredients and active substances, while giving high rates for the destruction of micro‐organisms.
openaire   +1 more source

Mycotoxins inactivation by extrusion cooking of corn flour

Letters in Applied Microbiology, 2001
To evaluate the effects of the extrusion cooking process on the inactivation of mycotoxins in corn flour.Samples of corn flour experimentally contaminated with aflatoxin B1 (AFB1) (50 ppb) and deoxynivalenol (DON) (5 ppm) were extruded. The effects of three extrusion variables (flour moisture, extrusion temperature and sodium metabisulphite addition ...
Rolando J. González, D. Cazzaniga, D.M. De Greef, J.C. Basílico, R. Torres   +4 more
openaire   +3 more sources

Gelatinization of Corn Grits by Roll Cooking, Extrusion Cooking and Steaming

Starch - Stärke, 1970
AbstractA large variety of cooked corn products can be prepared on rolls, in extruders or by steamcooking. Slight changes in operating conditions of the cooking equipment can bring about significant changes in absorption, solubility and viscosity properties of the cooked products.
H. F. Conway, A. J. Peplinski, R. A. Anderson   +2 more
openaire   +2 more sources

Whole seed processing by extrusion cooking

Journal of the American Oil Chemists' Society, 1976
AbstractExtrusion cooking of full fat soy eliminates heat labile growth inhibitors and beany bitterness in soy. The basic principles, advantages, and limitations of this process are explained. A typical processing line for the production of full fat soy for man and animal is reviewed.
openaire   +2 more sources