Results 71 to 80 of about 17,082 (279)

Expansion of the whole wheat flour extrusion [PDF]

, 2008
A new model framework is proposed to describe the expansion of extrudates with extruder operating conditions based on dimensional analysis principle. The Buckingham pi dimensional analysis method is applied to form the basic structure of the model from ...
Cheng, Hongyuan, Friis, Alan
core  

Effects of domestic cooking process on the chemical and biological properties of dietary phytochemicals [PDF]

, 2019
peer-reviewedFoods are good sources of vitamins, minerals and dietary fibers as well as phytochemicals, which are beneficial for the human body as nutritional supplements.
Cao, Hui, Capanoglu, Esra, Guan, Yi, Lai, Shanshan, Liu, Bin, Liu, Yuanyuan, Miao, Song, Riviere, Céline, San Cheang, Wai, Xiao, Jianbo, Zhao, Chao, Zhao, Kewei   +11 more
core   +1 more source

Evidence From Microscopy and U–Pb Geochronology as a Clue to the Influence of the Cretaceous Magmatism in the Diagenesis of Pre‐Salt Carbonate Reservoirs in the Santos Basin (Brazil)

Geological Journal, EarlyView.
Carbonates from Santos Basin revealed U–Pb ages correlated with basalt ages (A), suggesting that they were formed during magmatic events. These events placed hot CO2 in the reservoir, which, when mixed with carbonate‐rich cold water (B), led to thermal convection, enabling the formation of the U contained in the carbonates.
Marco António Ruivo de Castro e Brito, Cristiano Leite Sombra, Davy Raeder Brandão, Cleverson Guizan Silva, Sidney Luiz de Matos Mello, Eugênio Vaz dos Santos Neto, Rui Jorge Fernandes Baptista, Ramsés Capilla, Luiz Antônio Pierantoni Gambôa   +8 more
wiley   +1 more source

Development of textured defatted sunflower meal by extrusion using response surface methodology [PDF]

, 2015
Sunflower (PSH 569) was used to obtain textured defatted meal. Proximate analysis, water absorption index (WAI), water solubility index (WSI), fat absorption capacities (FAC), foaming capacity (FC), and bulk density (BD) were determined. The objective of
Bhise, S.R., Kaur, A., Manikantan, M.R., Singh, B.   +3 more
core   +1 more source

Effects of testosterone and high‐dose anabolic steroids on orthodontic‐induced bone remodeling and root resorption: An animal study

Journal of Periodontology, EarlyView.
Abstract Background This study investigates the impact of disruptions in testosterone levels on bone remodeling, root resorption, and periodontal ligament (PDL) during orthodontic tooth movement (OTM) in a pubertal male rat model. Methods Testosterone deficiency was induced through orchiectomy, and the anabolic‐androgenic steroid (AAS, testosterone ...
Caio Luiz Bitencourt Reis, Kelly Galisteu‐Luiz, Gabriela Leite Pedroso, Gustavo Lopes Puls, Leticia Cassaro, Bruno Boaventura Vieira, Fábio Lourenço Romano, Erika Calvano Küchler, Christian Kirschneck, Daniela Silva Barroso de Oliveira, Maria Bernadete Sasso Stuani, Mirian Aiko Nakane Matsumoto   +11 more
wiley   +1 more source

Effect of in situ amylase and fermented maize starch on texture and after‐cooking storability of lafun dough

JSFA reports, EarlyView.
Abstract Background Lafun is made by fermenting and drying cassava chunks, which are then milled into flour and cooked into dough. Its quality characteristics are variety‐dependent, while it may become too soft or even liquefy during storage, leading to rejection by end‐users.
Laurent Adinsi, Muqsita Daouda, Alexandre Bouniol, Sègla Wilfrid Padonou, Imayath Djibril Moussa, Francis Hotegni, Noël Akissoé   +6 more
wiley   +1 more source

Twin-screw Extrusion Processing of Vegetable-Based Protein Feeds for Yellow Perch ( Perca flavescens) Containing Distillers Dried Grains (DDG), Soy Protein Concentrate (SPC), and Fermented High Protein Soybean Meal (FSBM) [PDF]

, 2012
Changing to alternative protein sources supports production of more economic aquafeeds. Two isocaloric (3.06 kcal/g) and isonitrogenous (40% db) experimental feeds for juvenile yellow perch were formulated with incorporation of FSBM and SPC, each of ...
Fallahi, Parisa, Muthukumarappan, Kasiviswanathan, Rosentrater, Kurt, Rosentrater, Kurt   +3 more
core   +7 more sources

Sensory and physicochemical profiling of traditional and enriched gari in Benin [PDF]

, 2019
Gari is a roasted fermented granular product made from cassava in many African countries. It is consumed raw, or added with water, or cooked into a paste. Up to now, gari enriched with palm oil and/or soybean is not available on Beninese markets.
Adinsi, Laurent, Akissoé, Noël, Dufour, Dominique, Escobar, Andrés, Fliedel, Geneviève, Hounhouigan, Joseph Djidjoho, Kougblenou, Nadège, Prin, Laure   +7 more
core   +1 more source

Food quality profile of fermented cassava dough: A tool for the value chain upgrading

JSFA reports, EarlyView.
Abstract Background Agbelima is a fermented cassava mash, which is then cooked into dough. The key quality attributes are color, odor, stretchability, and sour taste. To succeed in upgrading agbelima value chain, there is a need to determine the instrumental parameters that predict the quality of consumer‐preferred attributes of the final product. This
Lionnel Arnaud Chabi China, Laurent Adinsi, Sègla Wilfrid Padonou, Marcel Houngbedji, Ariane Awolo, Maora Gayet, Francis Hotegni, Flora Josiane Chadare, Noël Akissoé   +8 more
wiley   +1 more source

Effects of heating process of soybeans on ruminal production of conjugated linoleic acids and trans-octadecenoic acids in situ [PDF]

, 2006
The effects of two thermal treatments of soybeans, i.e. roasting (150˚C dry heat) and extrusion (140-150˚C), on conjugated linoleic acids (CLA) and trans-octadecenoic acids (trans-C18:1) productions obtained throughout ruminal C18:2 biohydrogenation in ...
Enjalbert, Francis, Nicot, Marie-Claude, Troegeler-Meynadier, Annabelle   +2 more
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