Results 31 to 40 of about 6,030 (210)

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

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

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, Evžen Šárka, Petra Smrčková   +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

Extrusion cooking of food-to-food fortified wholegrain sorghum-based porridges enhances Caco-2 ferritin formation [PDF]

, 2023
BACKGROUND AND OBJECTIVES : Iron deficiency is still a major public health concern in sub-Saharan Africa, and this is in part due to a monotonous diet of cereals often low in bioavailable minerals and high in mineral bioavailability inhibitors, notably ...
Lubaale, John, Duodu, Kwaku Gyebi, Taylor, J.R.N. (John Reginald Nuttall), Emmambux, Mohammad Naushad   +3 more
core   +1 more source

Rice-based pasta: a comparison between conventional pasta-making and extrusion- cooking [PDF]

, 2010
Good quality gluten-free products continue to be in demand among the celiac community and the production of pasta from non-conventional raw materials is a major technological challenge.
M. Ambrogina Pagani, A. Marti, Alessandra Marti, K. Seetharaman, Koushik Seetharaman, M.A. Pagani   +5 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

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

Extrusion cooking increases soluble dietary fibre of lupin seed coat

, 2019
Extrusion cooking is widely used to improve the functional properties of dietary fibre of food processing by-products. This study investigated the capacity of extrusion cooking to increase the proportion of dietary fibre in the Australian sweet lupin ...
Fang, Zhongxiang, Zhong, L., Wahlqvist, M., Johnson, Stuart, Hodgson, J.   +4 more
core   +1 more source