Results 251 to 260 of about 17,082 (279)

Extrusion cooking

2002
openaire   +1 more source

Effect of extrusion cooking on the physicochemical properties, resistant starch, phenolic content and antioxidant capacities of green banana flour

Food Chemistry, 2014
Regine Schoenlechner
exaly  

Effects of extrusion cooking on the chemical composition and functional properties of dry common bean powders

Food Chemistry, 2016
Yongfeng Ai, Karen A Cichy
exaly  

Single-pass, double-pass and acid twin-screw extrusion-cooking impact physicochemical and nutrition-related properties of wheat bran

Innovative Food Science and Emerging Technologies, 2020
Chiara Roye, Helene Chanvrier, Yamina De Bondt   +2 more
exaly  

Extrusion cooking increases soluble dietary fibre of lupin seed coat

LWT - Food Science and Technology, 2019
Liezhou Zhong, Zhongxiang Fang, Jonathan M Hodgson   +2 more
exaly  

Freeze-thaw stability of rice starch modified by Improved Extrusion Cooking Technology

Carbohydrate Polymers, 2016
Jiangping Ye, Xiuting Hu, Chengmei Liu
exaly  

In vitro hydrolysis and estimated glycemic index of jackfruit seed starch prepared by improved extrusion cooking technology

International Journal of Biological Macromolecules, 2019
Yanjun Zhang, Li Bo
exaly  

Extrusion Cooking

1976
openaire   +1 more source

Retrogradation behaviour of high-amylose rice starch prepared by improved extrusion cooking technology

Food Chemistry, 2014
Yanjun Zhang, David Julian McClements, Chengmei Liu   +2 more
exaly  

Rice-based pasta: A comparison between conventional pasta-making and extrusion-cooking

Journal of Cereal Science, 2010
Alessandra Marti
exaly