Results 21 to 30 of about 246,144 (182)

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

Cooking behaviour of rice pasta : effect of thermal treatments and extrusion conditions [PDF]

, 2013
The effects of pre-gelatinization, mild and severe parboiling processes on paddy rice and the utilization of the corresponding flours (PGF, MPF, and SPF) for gluten-free (GF) pasta-making were investigated. Flour from native rice (NF) was considered as a
A. Marti, R. Caramanico, G. Bottega, M.A. Pagani   +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

Enhancing the Techno-Functionality of Pea Flour by Air Injection-Assisted Extrusion at Different Temperatures and Flour Particle Sizes

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, Jitendra Paliwal, Filiz Koksel   +2 more
doaj   +1 more source

An analysis of cooking queries: Implications for supporting leisure cooking [PDF]

, 2013
Cooking is a common and an information-intensive activity. We analyze a set of 678 cooking-related queries to identify the attributes that cooks provide in their queries to the Google AnswersTM ‘ask an expert’ online reference system.
Bainbridge, David, Sally Jo Cunningham, David Bainbridge, Cunningham, Sally Jo   +3 more
core   +2 more sources

Extrusion pressure generated in high alumina content paste extrusion [PDF]

, 2010
Four different alumina pastes with various solvent volume fractions were processed by extrusion free forming and the pressures generated in the extrusion process were recorded and analyzed.
Evans, J.R.G., S. Yang, J.R.G. Evans, Yang, shoufeng, Evans, J.RG., X.P. Chi, Yang, S., Chi, X.P.   +7 more
core   +1 more source

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, JURISLAV BABIĆ, ANA VULIĆ, NINA KUDUMIJA, KRUNOSLAV ALADIĆ, MAJA KIŠ, VESNA JAKI TKALEC, MARIO ŠKRIVANKO, MARICA LOLIĆ, DRAGO ŠUBARIĆ   +9 more
doaj   +1 more source

Producing food ingredients by extrusion cooking [PDF]

, 2001
End of Project ReportThe objective of the project was to improve the quality and acceptability of convenience foods produced by extrusion cooking. A range of acceptable, quality ingredients and food products was produced by extrusion cooking.
Byrne, Briege, Troy, Declan J., O'Neill, Gary, Lyng, James G.   +3 more
core   +1 more source

Modelling Extrusion Cooking

Food and Bioproducts Processing, 1999
zbMATH Open Web Interface contents unavailable due to conflicting licenses.
openaire   +2 more sources

Physicochemical Changes and Resistant-Starch Content of Extruded Cornstarch with and without Storage at Refrigerator Temperatures

Molecules, 2016
Effects of extrusion cooking and low-temperature storage on the physicochemical changes and resistant starch (RS) content in cornstarch were evaluated. The cornstarch was conditioned at 20%–40% moisture contents and extruded in the range 90–130 °C and at
David Neder-Suárez, Carlos A. Amaya-Guerra, Armando Quintero-Ramos, Esther Pérez-Carrillo, María G. de J. Alanís-Guzmán, Juan G. Báez-González, Carlos L. García-Díaz, María A. Núñez-González, Daniel Lardizábal-Gutiérrez, Jorge A. Jiménez-Castro   +9 more
doaj   +1 more source