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
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
Effects of preconditioning and extrusion of linseed on the ruminal biohydrogenation of fatty acids 1. In vivo studies [PDF]
, 2006 The extent and intermediates of ruminal biohydrogenation (BH) of fatty acids (FA) from a blend of linseed and wheat bran (70:30) were investigated in the rumen fluid, rumen particle phase and duodenal flow.
Akraim, Fowad +3 more
core +6 more sources
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
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
Indirect approach to continuous time system identification of food extruder [PDF]
, 2004 A three-stage approach to system identification in the continuous time is presented which is appropriate for day-to-day application by plant engineers in the process industry.
Angus Giles +18 more
core +1 more source
Solid–liquid transport in a modified co-rotating twin-screw extruder-dynamic simulator and experimental validations [PDF]
, 2004 This work presents a dynamic transport model of a solid–liquid media through a twin-screw extruder (TSE). The application under consideration is the solid–liquid extraction of solute from raw plant substrate.
Gourdon, Christophe +3 more
core +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. +4 more
core +1 more source