Results 41 to 50 of about 246,144 (182)
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 +1 more source
Extrusion and drying temperatures enhance sensory profile and iron bioavailability of dry bean pasta
Food Chemistry Advances, 2023 Bean flour is a highly nutritive, plant-based ingredient with the potential for great utility in many food products. Heat treated flours produced from commercial varieties of white kidney, yellow and black beans, were processed into pastas using high/low
Sharon D. Hooper +4 more
doaj +1 more source
Future FoodsThe effects of cooking method (microwaving/pan frying) and in vitro digestion of plant-based burgers formulated with different protein types (soy/pea) and extrusion types (low/high moisture) were assessed.
Itziar Ariz-Hernandez +2 more
doaj +1 more source
Optimization of extrusion process of rice flour enriched with pistachio nut flour
Italian Journal of Food Science, 2016 Response surface methodology deriving by superimposing individual contour plots, was used to investigate the optimum operating conditions for extrusion-cooking of rice flour enriched with pistachio nut flour.
C. SEVERINI, T. DE PILLI, A. DEROSSI
doaj +1 more source
Changes in Phenolics during Cooking Extrusion: A Review
Foods, 2021 In this paper, significant attention is paid to the retention of phenolics in extrudates and their health effects. Due to the large number of recent articles devoted to total phenolic content (TPC) of input mixtures and extrudates, the technological ...
Evžen Šárka +2 more
doaj +1 more source
Micro-extrusion of fine ceramic latticework [PDF]
, 2008 PhDMicroextrusion freeforming of ceramic lattices from high solids ceramic pastes is a method for forming complex multi-scale hierarchical porous structures.
Chi, Xiaopeng
core +2 more sources
Development of twin screw Rheo extrusion technology [PDF]
, 2013 This thesis was submitted for the degree of Doctor of Philosophy and was awarded by Brunel UniversityTwin Screw Rheo Extrusion (TSRE) is a novel semisolid extrusion process developed at BCAST for producing simple profiles such as rods and wires of light
Cassinath, Zen
core +4 more sources
High Temperature Cooking and Extrusion Cooking.
Netsu Bussei, 1991 食品加工は、 一般に材料が多量の水分と熱に不安定な各種栄養成分を含むため、 100℃以下の比較的低温処理に限定されてきたきらいがある。 しかし、 近年の研究開発により高温短時間処理で、 問題なく従来に無い新しい食品素材が作られつつある。 本解説は、 代表例としてエクストルージョン・クッキングの技術を紹介する。
openaire +2 more sources
Investigation of metal flow in bridge die extrusion of Alloy 6063 and subsequent effect on surface quality and weld seam integrity [PDF]
, 2013 This paper describes a detailed study of tube extrusion by simulation using finite element method (FEM). The finite element model used one-sixth of symmetry. The extrusion load, emperature evolution and metal flow were predicted.
Sheppard, Terry, Velay, Xavier, Niu, L.
core +1 more source
, 2012 There are two types of extrusion process: cold extrusion, which mixes and shapes foods such as biscuit dough and pasta without cooking them; and hot extrusion (or extrusion cooking)
Peter Fellows
core