Results 51 to 60 of about 17,595 (264)
The Canadian Journal of Chemical Engineering, EarlyView.Abstract Advancements in biofuel production technologies are essential for reducing global dependence on fossil fuels and addressing their overexploitation. Many valuable components of biomass, such as cellulose, hemicellulose, and lignin, remain underused in traditional biorefineries, which typically rely on a single feedstock to produce a primary ...
Marcos Paulo Patta Granado +5 more
wiley +1 more source
Cassava and turmeric flour blends as new raw materials to extruded snacks
Ciência e Agrotecnologia, 2014 Short cooking time and ability to blend varieties of food ingredients have made extrusion cooking a medium for low-cost and nutritionally improved food products.
Alessandra Mussato Spinello +3 more
doaj +1 more source
Expansion of the whole wheat flour extrusion [PDF]
, 2008 A new model framework is proposed to describe the expansion of extrudates with extruder operating conditions based on dimensional analysis principle. The Buckingham pi dimensional analysis method is applied to form the basic structure of the model from ...
Cheng, Hongyuan, Friis, Alan
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Food Chemistry International, EarlyView.PBMA products were studied for their lipid stability, texture profiles and physicochemical properties under recommended refrigerated storage conditions. Lipid tests showed no indicators of lipid oxidation in the PBMA products after refrigerated storage; however, significant changes were observed in their textural and physicochemical properties ...
Owen Miller +2 more
wiley +1 more source
NFS JournalMineral deficiencies, especially iron and zinc, are still prevalent in urban as well as rural communities among women and children across Africa, including the Sahel. Here, effects of extrusion cooking in combination with food-to-food fortification (FtFF)
Oluyimika Y. Famuyide +4 more
doaj +1 more source
Influence of independent extrusion variables on temperature profile in extruder barrel [PDF]
Journal on Processing and Energy in Agriculture, 2011 Extrusion technology is commonly used in fish feed production. In cooking zone of the extruder barrel, sufficient energy is imparted to gelatinize starch and denature proteins.
Vukmirović Đuro +6 more
doaj
Small-Scale Extrusion of Corn Masa By-Products [PDF]
, 2005 Corn masa by-product streams are high in fiber and are amenable for utilization in livestock feed rations. This approach is a potentially viable alternative to landfilling, the traditional disposal method for these processing residues.
Anderson R. A. +23 more
core +3 more sources
Feminist Anthropology, EarlyView.Abstract This article explores how Afro‐Brazilian communities in Pernambuco respond to state‐led industrial development through culturally rooted practices of resistance and repair. Drawing on archival and ethnographic research in the coastal municipalities of Cabo de Santo Agostinho and Ipojuca, this study traces the effects of Brazil's large‐scale ...
Shelly Annette Biesel
wiley +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
Influence of extrusion conditions on the colour of millet-legume extrudates using digital imagery [PDF]
, 2014 peer-reviewedColour acts as one of the triggers for acceptance of snack foods. Digital imaging in conjunction with Adobe Photoshop can help identification of variations in the colour of extruded products.
Chakraborty, S. K. +2 more
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