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
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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
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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
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Food and Bioproducts Processing, 1999 zbMATH Open Web Interface contents unavailable due to conflicting licenses.
openaire +2 more sources
Extrusion-based additive manufacturing of concrete products. Revolutionizing and remodeling the construction industry [PDF]
, 2019 Additive manufacturing is one of the main topics of the fourth industrial revolution; defined as Industry 4.0. This technology offers several advantages related to the construction and architectural sectors; such as economic; environmental; social; and ...
Sambucci, Matteo +2 more
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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
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New Natural Injection-Moldable Composite Material from Sunflower Oil Cake [PDF]
, 2006 Through a twin-screw extrusion process the native structure of sunflower oil cake was completely transformed (globular protein denaturation/texturization and husk fiber defibration) into a simpler matrix-fiber structure, as could be seen on SEM ...
A. Rouilly +30 more
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Effect of flour ratio, extrusion temperature, and drying temperature on the textural, cooking and thermal properties of wheat-fonio noodles [PDF]
Acta Periodica TechnologicaThis study aimed to evaluate and model the effect of flour ratio, extrusion parameter, and drying temperature on the textural, cooking and thermal properties of wheat-fonio noodles.
Bankole H.F. +3 more
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Legume Science, 2021 Pulses are consumed worldwide with different processing methods, which may impact their digestibility, protein quality, and composition. This study aims to analyze the effect of extrusion, baking, and cooking on protein nutritional parameters; bioactive ...
Oscar Abel Sánchez‐Velázquez +5 more
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Preparation and quality evaluation of Polygonati rhizoma modified powder by extrusion cooking
Shipin yu jixieObjective: This study aimed to improve the functional characteristics of Polygonati rhizoma （PR）. Methods: Using the freeze-dried fresh PR and nine-steam-nine-bask processing PR as control products, the study comprehensively compared and analyzed human ...
CAO Yuxin +4 more
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