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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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A study on surface cracking in extrusion of aluminium alloy AA2014 [PDF]
, 2004 Surface cracking is generally recognised as one of the main defects occurring during the process of aluminium extrusion, especially in the case of the so called hard aluminium alloys.
Sheppard, Terry, Peng, Z.
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, 2021 In the present study, we applied extrusion-cooking to polished rice flour so as to prepare gluten-free pasta. The aim of the work was to investigate the effect of feed moisture (28, 30 and 32%) and screw speed (60, 80 and 100 rpm) on selected rice pasta ...
Abdallah Bouasla, Agnieszka Wójtowicz
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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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Applied SciencesThe article presents the possibilities of using by-products from the agri-food industry in the form of fruit and vegetable pomace as a supplementary ingredient to extruded food products in the form of snack pellets.
Jakub Soja +4 more
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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.
Tolderlund Rasmussen, Hanne +3 more
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Extrusion of Metals, Polymers, and Food Products
, 2018 Extrusion is a very popular manufacturing process, especially because of its versatility in terms of materials and shapes. Representing the vast and multifaceted field of extrusion, this book contains write-ups on latest developments from experts in the ...
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Extrusion cooking in enzymatic liquefaction of wheat starch
, 1986 Wheat starch was treated for gelatinization, partial liquefaction, and subsequent further hydrolysis by extrusion cooking together with a thermostable Bacillus licheniformis α‐amylase followed by batch incubation of the extrudates at 80°C.
J. Olkku +9 more
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Numerical modelling of the aluminium extrusion process [PDF]
The extrusion of aluminium alloys involves the shaping of the product from an homogenised billet into a complex shape. In addition the properties of the extrudate are closely related to the processing parameters (temperature, stain rate, and material ...
Peng, Z.
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Soy protein and iron-fortified artificial rice from composite flour for functional food diversification [PDF]
E3S Web of ConferencesArtificial rice is one of the food diversification efforts that can be made from non-rice foodstuffs to reduce dependence on rice. In this study, artificial rice was made from a composite flour as raw material composed of modified cassava flour (mocaf ...
Sumardiono Siswo +2 more
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