Results 61 to 70 of about 246,144 (182)

Non conventional chestnut flour based products processing by extrusion-cooking

, 2006
Chestnut (Castanea sativa) flour (CF) is a typical product of Italian mountain agriculture. Studie on CF functional properties in relation to extrusion-cooking processes were conducted and CF resulted suitable for the extrusion-cooking process only if ...
DALLA ROSA, MARCO, Sacchetti G., Mastrocola D., PINNAVAIA, GIANGAETANO   +3 more
core   +1 more source

A Review of the Changes Produced by Extrusion Cooking on the Bioactive Compounds from Vegetal Sources. [PDF]

Antioxidants (Basel), 2023
Mironeasa S, Coţovanu I, Mironeasa C, Ungureanu-Iuga M.   +3 more
europepmc   +1 more source

PENINGKATAN MUTU MI KERING JAGUNG DENGAN PENERAPAN KONDISI OPTIMUM PROSES DAN PENAMBAHAN MONOGLISERIDA [Quality Improvement of Dried Corn Noodle through the Optimization of Processing Conditions and Addition of Monoglyceride]

Jurnal Teknologi dan Industri Pangan, 2012
The objective of this research was to improve the quality of dried corn noodle through the optimization of processing condition using a cooking-forming extruder and the addition of monoglyceride.
Antung Sima Firlieyanti, Budi Nurtama, Tjahja Muhandri, Subarna*   +3 more
doaj   +1 more source

Effect of extrusion cooking on the chemical and nutritional properties of instant flours: a review. [PDF]

F1000Res, 2023
Pismag RY, Polo MP, Hoyos JL, Bravo JE, Roa DF.   +4 more
europepmc   +1 more source

Rheological properties of dry-fractionated mung bean protein and structural, textural, and rheological evaluation of meat analogues produced by high-moisture extrusion cooking. [PDF]

Curr Res Food Sci, 2023
De Angelis D, Opaluwa C, Pasqualone A, Karbstein HP, Summo C.   +4 more
europepmc   +1 more source

Value‐Added Processing of Food Legumes Using Extrusion Technology: A Review

Legume Science
Extrusion processing of legumes has gained increased commercial significance in recent years. Food legumes or pulses are a rich source of protein, total dietary fiber, starch, minerals, selected vitamins, and other bioactive compounds with antioxidant ...
Natoavina Faliarizao, Jose De J. Berrios, Kirk D. Dolan   +2 more
doaj   +1 more source

Influence of Modification of the Plasticizing System on the Extrusion-Cooking Process and Selected Physicochemical Properties of Rapeseed and Buckwheat Straws. [PDF]

Materials (Basel), 2022
Kupryaniuk K, Oniszczuk T, Combrzyński M, Lisiecka K, Janczak D.   +4 more
europepmc   +1 more source

Novel Gluten-Free Breakfast Cereals Produced by Extrusion Cooking from Rice and Teff: Effects on Microstructural, Physical and Nutritional Properties. [PDF]

Foods, 2023
Caporizzi R, Schönlechner R, D'amico S, Severini C, Derossi A.   +4 more
europepmc   +1 more source

Production of Vitamin D3-Fortified Plant-Based Meat Analogs Through High-Moisture Extrusion

Foods
Incorporating vitamin D3 (cholecalciferol) into food is hampered by its high instability and low water solubility. Due to porous structure that favors absorption and carrying of micronutrients, brewer’s spent yeast (BSY) is an economically and ...
Lorena S. Pinho, Ramon P. Brexó, Tatielly de J. Costa, Marcelo Thomazini, Osvaldo H. Campanella, Carmen S. Favaro-Trindade   +5 more
doaj   +1 more source

Potential of Pigmented Rice in Bread, Bakery Products, and Snacks: A Narrative Review of Current Technological and Nutritional Developments

Applied Sciences
Rich in bioactive compounds, pigmented rice offers superior antioxidant capacity compared to non-pigmented rice. Processing methods like milling, parboiling, thermal treatments (e.g., extrusion cooking), and biobased approaches (e.g., germination and ...
Gemaima C. Evangelista, Regine Schönlechner   +1 more
doaj   +1 more source