Results 81 to 90 of about 6,030 (210)

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

Numerical modelling of the aluminium extrusion process

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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High-moisture extrusion cooking on soybean-wheat protein mixtures: Effect of sodium alginate/xanthan gum/maltodextrin on promoting a fibrous structure. [PDF]

Front Nutr, 2022
Wang F, Gao Y, Gu X, Luan B, Zhu Y, Huang Y, Zhu X.   +6 more
europepmc   +1 more source

Development and acceptability of a novel milk‐free soybean–maize–sorghum ready‐to‐use therapeutic food (SMS‐RUTF) based on industrial extrusion cooking process [PDF]

, 2012
Victor Owino, Abel Hailu Irena, Filippo Dibari, Steve Collins   +3 more
openalex   +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

Extrusion cooking of pearl millet: effects on sensory attributes of porridges made from pre-cooked flours

, 2021
Thesis (PhD (Food Science))--University of Pretoria, 2021.In the face of climate change and rapid urbanization in Africa, there is a growing need to produce convenient, nutritious, and safe novel foods from climate-resilient, under-utilized cereals like ...

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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

Co-rotating extrusion cooking impact on product characteristics using hulled kodo millet and hybrid maize flour. [PDF]

J Food Sci Technol, 2022
Gaurav A, Panigrahi SS, Pradhan RC, Mishra S.   +3 more
europepmc   +1 more source

Extruded Food Pellets with the Addition of Lucerne Sprouts: Selected Physical and Chemical Properties

Applied Sciences
The study aimed to develop extruded snack pellets enriched with fresh lucerne sprouts and to evaluate the effects of this type of additive and processing parameters on extrusion-cooking efficiency, specific energy consumption, and selected physical and ...
Beata Biernacka, Jakub Soja, Karolina Wojtunik-Kulesza, Marek Gancarz, Mateusz Stasiak, Magdalena Kręcisz, Maciej Combrzyński   +6 more
doaj   +1 more source

Avaliação de dois métodos para inclusão de óleos em rações semipurificadas para peixes [PDF]

, 2014
TCC (graduação) - Universidade Federal de Santa Catarina. Centro de Ciências Agrárias. Curso de Engenharia de Aquicultura.Devido ao rápido crescimento da aquicultura são necessários estudos para melhorar a elaboração de rações, com destaque para a ...
Silva, Juliano Mauro da
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