Results 21 to 30 of about 16,842 (205)
Determination of aflatoxins, deoxynivalenol, ochratoxin A and zearalenone in wheat and oat based bran supplements sold in the Spanish market [PDF]
, 2013 The main objective of this study was to assess the exposure of Catalonian (Spain) population to AFs. Thus, two sub-objectives were considered: 1) to assess the occurrence of AFs in food marketed in Catalonia, and 2) to assess the consumption of those ...
Cano Sancho, German +4 more
core +3 more sources
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 +2 more
doaj +1 more source
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 +3 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 +2 more
doaj +1 more source
Foods, 2023 Industrial applications of pulses in various food products depend on pulse flour techno-functionality. To manipulate the techno-functional properties of yellow pea flour, the effects of flour particle size (small vs. large), extrusion temperature profile
Nasibeh Y. Sinaki +2 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 +3 more
core +1 more source
Pasta-making properties of the new durum wheat variety biensur suitable for the northern mediterranean environment [PDF]
, 2018 Industrial pasta is commonly made from mixtures of semolina from different durum wheat varieties, and there is a very low market presence of mono-varietal pasta from local, short supply chains. In this work, dough rheological properties and pasta quality
Cortivo, C. Dal +5 more
core +2 more sources
Two phase residence time distribution in a modified twin screw extruder [PDF]
, 1999 Biomass fractionation is performed with a modified Clextral twin-screw extruder used as a thermo-mechano-chemical reactor. This new process is firstly analyzed.
Altamore +13 more
core +2 more sources
The effect of thermal processing on the reduction of deoxynivalenol and zearalenone cereal content
Croatian Journal of Food Science and Technology, 2019 Fusarium mycotoxins deoxynivalenol (DON) and zearalenone (ZEN) often contaminate cereals and cereal by-products. Certain thermal processing methods used in the food industry show promising results in terms of reduction of cereal contamination with ...
JELKA PLEADIN +9 more
doaj +1 more source
Effects of domestic cooking process on the chemical and biological properties of dietary phytochemicals [PDF]
, 2019 peer-reviewedFoods are good sources of vitamins, minerals and dietary fibers as well as phytochemicals, which are beneficial for the human body as nutritional supplements.
Cao, Hui +11 more
core +1 more source