Results 21 to 30 of about 17,084 (284)

Combination of Different Methods, Including Image Analysis, to Define the Fibrous Structure of High-Moisture Extrusion-Cooking Extrudates. [PDF]

J Texture Stud
Bondu C, Rouilly A, Labonne L, Evon P.
europepmc   +2 more sources

Extruded flakes from pearl millet (Pennisetum glaucum)-carrot (Daucus carota) blended flours-production, nutritional and sensory attributes [PDF]

, 2020
Open Access JournalMillet flour (M) and carrot flour(C) were produced and blended in the ratios 100M:0C, 95M:5C, 90M:10C, 85M:15C and 80M:20C respectively to produce extruded flakes.
Adebanjo, L.A., Adegunwa, M.O., Alamu, E.O., Dada, O.C., Olatunde, G.O.   +4 more
core   +1 more source

Modelling extrudate expansion in a twin-screw food extrusion cooking process through dimensional analysis methodology [PDF]

, 2010
A new phenomenological modelling framework is proposed to correlate the extrudate expansion and extrusion process parameters through dimensional analysis methodology.
Cheng, Hongyuan, Friis, Alan
core   +1 more source

Pasta from Red Lentils (Lens culinaris): The Effect of Pasta-Making Process on Starch and Protein Features, and Cooking Behavior

Foods, 2022
The effect of pasta-making processes on starch and protein features, as well as cooking behavior, and nutritional properties (i.e., resistant starch and starch in vitro digestibility) were assessed.
Andrea Bresciani, Daniela Erba, Maria Cristina Casiraghi, Stefania Iametti, Alessandra Marti, Alberto Barbiroli   +5 more
doaj   +1 more source

Fresh Broccoli in Fortified Snack Pellets: Extrusion-Cooking Aspects and Physical Characteristics

Applied Sciences, 2023
The aim of the study was to obtain a new type of potato-based snack pellets fortified with fresh broccoli addition and to estimate their extrusion-cooking parameters (processing stability) and selected physical properties.
Marcin Mitrus, Maciej Combrzyński, Beata Biernacka, Agnieszka Wójtowicz, Marek Milanowski, Karol Kupryaniuk, Marek Gancarz, Jakub Soja, Renata Różyło   +8 more
doaj   +1 more source

Mineral and antinutrient content of high quality cassava-tigernut composite flour extruded snack [PDF]

, 2017
This study investigated the mineral and antinutrient composition of extruded snack produced from different blends of high quality cassava and tigernut flour.
Adebisi, M. A., Adebowale, A. A., Adegunwa, M. O., Kajihausa, O. E., Kareem, S. T., Obadina, A. O., Sanni, L. O., Sobukola, O. P., Tomlins, K.   +8 more
core   +1 more source

Effects of Extrusion Cooking Over Roasting on Retention of Nutritional Quality of Composite Flour Prepared From Soyabean, Millet, Corn and Rice Blend

Acta Universitatis Cibiniensis. Series E: Food Technology, 2023
The objective of this study was to compare the effects of extrusion cooking and roasting on the nutritional composition of the blend obtained from rice, soybean, millet and corn flours.
Acharya Priti, Karki Sunita, Rai Kishor, Sangroula Adit   +3 more
doaj   +1 more source

Factors affecting sorghum protein digestibility [PDF]

, 2003
In the semi-arid tropics worldwide, sorghum (Sorghum bicolor (L.) Moench) is cultivated by farmers on a subsistence level and consumed as food by humans.
Belton, Peter, Duodu, K, Hamaker, BR, Taylor, JRN   +3 more
core   +1 more source

Role of lipids in the extrusion cooking processes

Grasas y Aceites, 2000
Extrusion is a versatile and very efficient technology that is widely used in food and feed processing. The cooking extruders have found many applications, which include: breakfast cereals, snack foods, other cereal based products, pet food and aquatic ...
S. Ilo, Regine Schoenlechner, E. Berghofe   +2 more
doaj   +1 more source

Extrusion process of maize grits used for nixtamalization

Czech Journal of Food Sciences, 2022
The aim of the paper was to seek optimum conditions of extrusion cooking and follow-up processing to produce high-quality tortillas with good sensory properties.
Kristýna Olšaníková, Evžen Šárka, Petra Smrčková   +2 more
doaj   +1 more source