Results 61 to 70 of about 6,030 (210)
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 +7 more
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, 2022 S.67-74The production of palatable meat analogues using high moisture extrusion cooking is a complex process that depends on both the properties of the protein ingredients and the extrusion conditions.
Schweiggert-Weisz, Ute +4 more
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Analysis of the extrusion-cooking process and selected physical properties of snack pellets with the addition of fresh kale [PDF]
, 2023 Maciej Combrzyński +9 more
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Extrusion-cooking to improve the animal feed quality of broad beans
, 1984 Extrusion-cooking of broad beans with a single-screw extruder has been investigated. Attention was focused on process requirements as well as on the nutritional effects of extrusion-cooked broad beans in a chicken feed formulation.
Moscicki, L. +3 more
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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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A new engineering method for understanding extrusion cooking process
, 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
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Extrusion cooking, craft or science?
, 1992 It is not longer ago than the seventies when a food extruder was described as a piece of equipment, consisting out of a barrel and one or two screws. The function of the extruder was believed to receive an agricultural product, to transport it from a ...
van Zuilichem, D.J. +1 more
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Molecular degradation of starch during extrusion cooking of rice.
, 2002 Macromolecular changes occurring in starch during extrusion cooking of rice were studied at extruder barrel temp. of 80-100 or 120C. In addition, effect of amylose content on starch degradation during extrusion was evaluated using rice cultivars of ...
Manisha, Guha, Zakiuddin Ali, S.
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A Review of the Changes Produced by Extrusion Cooking on the Bioactive Compounds from Vegetal Sources. [PDF]
Antioxidants (Basel), 2023 Mironeasa S +3 more
europepmc +1 more source