Results 31 to 40 of about 17,084 (284)
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
Evaluation of Physicochemical and Microstructure Properties of Expanded Quinoa [PDF]
مجله پژوهشهای علوم و صنایع غذایی ایران, 2023 Introduction Quinoa, which is known as the mother grain,has higher protein content than common cereals and possesses a large lysine content. Quinoa is composed mainly of carbohydrates (60-75%), of which 10-13% is dietary fiber.
E. Ghiami, A. Koocheki, E. Milani
doaj +1 more source
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 +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
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
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 +1 more source
Food and Bioproducts Processing, 1999 zbMATH Open Web Interface contents unavailable due to conflicting licenses.
openaire +4 more sources
Effects of extrusion cooking on physicochemical properties of white and red ginseng (powder)
Journal of Ginseng Research, 2014 A systematic comparison of the physicochemical properties of white ginseng (WG), extruded white ginseng (EWG), red ginseng (RG), and extruded red ginseng (ERG) was performed. The aim of the present study was to identify the effects of the physicochemical
Ying Gui, Gi-Hyung Ryu
doaj +1 more source
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 +9 more
doaj +1 more source