Results 51 to 60 of about 6,030 (210)
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
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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
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, 2015 Sorghum (Sorghum bicolor L.) is a gluten-free cereal that has the highest content of phenolic compounds among cereals. It needs to be processed prior to use for human consumption, which may change its antioxidant profile.
Menezes, Cícero Beserra de +9 more
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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
Cooking behaviour of rice pasta : effect of thermal treatments and extrusion conditions [PDF]
, 2013 The effects of pre-gelatinization, mild and severe parboiling processes on paddy rice and the utilization of the corresponding flours (PGF, MPF, and SPF) for gluten-free (GF) pasta-making were investigated. Flour from native rice (NF) was considered as a
A. Marti +3 more
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Yellow lentils pasta: how extrusion conditions impact on cooking quality
, 2021 Thanks to their high fibre and protein content, food products from pulses can successfully satisfy the growing interest in healthy and sustainable diets.
Alessandra Marti +2 more
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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
International Journal of Food Science, 2013 The utilization of whole grains in food formulations is nowadays recommended. Extrusion cooking allows obtaining precooked cereal products and a wide range of ready-to-eat foods.
Rolando José González +5 more
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Effect of extrusion cooking on physicochemical properties of tuna meat-based extrudates [PDF]
, 2019 Yizhou Fang +5 more
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Avaliação das propriedades viscográficas da farinha de aveia IAC7 submetida a diferentes condições de extursão e tratamento enzimático [PDF]
, 2013 Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias, Programa de Pós-graduação em Ciências dos Alimentos, Florianópolis, 2013O Amaranto (Amaranthus cruentus) cultivado no estado de Santa Catarina foi investigado ...
Urón Santiago, Judith Paola
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