Results 41 to 50 of about 17,595 (264)
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
doaj +1 more source
A general extrudate bulk density model for both twin-screw and single-screw extruder extrusion cooking processes [PDF]
, 2010 Effects of extrusion parameters and raw materials on extrudate expansion are respectively investigated in a twin-screw extruder and a single-screw extruder extrusion cooking experiments for fish feed, wheat, and oat & wheat mixture processing.
Cheng, Hongyuan +3 more
core
Journal of the American Oil Chemists' Society, EarlyView.ABSTRACT The impressive growth in the global market for plant‐based foods has a direct impact on the food industry, requiring greater efforts in product reformulation for the replacement of animal‐based ingredients, including proteins. The replacement of animal‐derived proteins frequently applied as emulsifiers in food formulations, for example ...
Thais C. Brito‐Oliveira +2 more
wiley +1 more source
Jurnal Teknologi dan Industri Pangan, 2013 The objective of this research was to investigate the effect of extrusion and drying conditions on the corn noodle and processing using calendaring method.
Tjahja Muhandri, Subarna*
doaj +1 more source
EFFECT OF PARTICLE SIZE DISTRIBUTION OF RAW MATERIALS ON EXTRUSION COOKING PROCESS AND QUALITY OF COMPOSITE SNACKS [PDF]
Техника и технология пищевых производств, 2016 Rational selection of composition particles size distribution is an important factor for extrusion technology of high quality snack production. Influence of the milling rate of rice, millet, buckwheat and lentil on extrusion cooking regimes and ...
Stepanov V.I. +4 more
doaj +1 more source
A new engineering method for understanding extrusion cooking process [PDF]
, 2009 A new engineering method is proposed to understand extrudate expansion and extrusion operation parameters for starch based food extrusion cooking process through dimensional analysis principle, i.e. Buckingham pi theorem. Three dimensionless groups, i.e.
Cheng, Hongyuan, Friis, Alan
core
Impact of mechanical and microstructural properties of potato puree-food additive complexes on extrusion-based 3D printing [PDF]
, 2018 This paper studies the applicability of extrusion-based 3D printing for constructing novel shapes from potato puree and the effects of four additives (agar, alginate, lecithin, and glycerol) added separately at three concentrations (0.5, 1, 1.5%) on the ...
Dankar, Iman +4 more
core +2 more sources
UHPLC‐MSE Insights Into Extrusion‐Driven Changes in Wheat Phenolics and Their Bioaccessibility
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives This study evaluated the impact of thermoplastic extrusion (wheat snack, WS) and cold extrusion followed by cooking (wheat pasta, WP) on phenolic compounds (PC) in two Brazilian wheat genotypes, commercially classified by gluten strength (ORS Agile, strong; ORS Vintecinco, weak).
Renata Marenda Ferreira +5 more
wiley +1 more source
Jurnal Teknologi dan Industri Pangan, 2018 This research aimed to evaluate the effect of extrusion cooking conditions (barrel temperature and feed moisture content) on the changes in the physicochemical properties and antioxidant activity of the Indonesian black rice flour (var.
Diana Ayu Nindita +2 more
doaj +1 more source
Effects of preconditioning and extrusion of linseed on the ruminal biohydrogenation of fatty acids. 2. In vitro and in situ studies [PDF]
, 2006 The extent and/or intermediates of ruminal biohydrogenation (BH) of fatty acids (FA) were investigated in vitro and in situ using a raw, pre-conditioned or extruded blend of linseed and wheat bran (70:30).
Akraim, Fowad +3 more
core +1 more source