Results 71 to 80 of about 6,030 (210)

Optimization of Extrusion Cooking Conditions for the Preparation of Seasoning from Manila Clam Ruditapes philippinarum [PDF]

, 2020
Eui‐Cheol Shin, Dongyun Kwak, Soo-Young Ahn, Sang‐Oh Kwon, Yunjin Choi, Dong‐Min Kim, Gibeom Choi, Chang Guk Boo, Seon‐Bong Kim, Jin‐Soo Kim, Jung-Suck Lee, Suengmok Cho   +11 more
openalex   +1 more source

Soy protein and iron-fortified artificial rice from composite flour for functional food diversification [PDF]

E3S Web of Conferences
Artificial 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, Meganingtyas Wahyudita, Cahyono Heri   +2 more
doaj   +1 more source

Application of Extrusion-Cooking for Processing of White and Red Bean to Create Specific Functional Properties [PDF]

, 2023
Marcin Mitrus, Agnieszka Wójtowicz, Tomasz Oniszczuk, Maciej Combrzyński, Abdallah Bouasla, Sławomir Kocira, Ewa Czerwińska, Agnieszka Szparaga   +7 more
openalex   +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

Effects of Extrusion Cooking Variables on the Proximate Composition of Extruded Snacks from Blends of Cocoyam and Bambara Nut Flours

, 2022
Bulus Daniel Sadiq, I. Nkama, E. C. Omah
openalex   +2 more sources

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

Development of a bulgur-like product using extrusion cooking

, 2003
In this study we (1) developed a new bulgur-like foodstuff using a durum wheat cultivar and an extrusion technique, (2) investigated the physicochemical properties of the extrudates produced and (3) sensorially evaluated the end-product after cooking ...
Ozboy-Ozbas, B, Koksel, H, Ng, PKW, Ryu, GH, BAŞMAN, ARZU   +4 more
core   +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

Optimization of Extrusion Cooking on the Characteristics of Ready-to-Eat Breakfast Cereal Made from Bambara Groundnut Based Composite Flour [PDF]

, 2023
Optimization of extrusion cooking effects on the proximate composition, anti-nutritional factors, mass flow rate, and torque,among other responses of Bambara groundnut-based flour blends, was the objective of this research.
Falade, Kolawole O, Okafor, Chidinma A.
core  

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