Works matching DE "EXTRUSION cooking"
Results: 216
Improved Extrusion Cooking Technology: A Mini Review Of Starch Modification.
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- Journal of Culinary Science & Technology, 2025, v. 23, n. 1, p. 1, doi. 10.1080/15428052.2022.2163952
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Chemical and Sensory Characteristics of Extruded Snack from Selected Aerial Yam (Dioscorea Bulbifera) Cultivar and African Breadfruit (Treculia Africana) Seed.
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- Journal of Culinary Science & Technology, 2023, v. 21, n. 3, p. 449, doi. 10.1080/15428052.2021.1955795
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高水分挤压豌豆分离蛋白和小麦面筋蛋白植物蛋白 素肉饼的品质特性研究.
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- China Condiment, 2024, v. 49, n. 5, p. 47, doi. 10.3969/j.issn.1000-9973.2024.05.008
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Cereal extrusion technology for small food processing enterprises.
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- Quality Assurance & Safety of Crops & Foods, 2012, v. 4, n. 3, p. 156, doi. 10.1111/j.1757-837X.2012.00168.x
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Products and processes related to the use of ICRISAT mandate cereals in the food industry.
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- Quality Assurance & Safety of Crops & Foods, 2012, v. 4, n. 3, p. 155, doi. 10.1111/j.1757-837X.2012.00167.x
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Predictive equations and response surface analysis for sorghum grain extrudate.
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- Agricultural Engineering International: CIGR Journal, 2015, v. 17, n. 4, p. 247
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Development and evaluation of RTE (Ready to Eat) extruded snack using egg albumin powder and cheese powder.
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- Agricultural Engineering International: CIGR Journal, 2012, v. 14, n. 4, p. 179
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Evaluation of extruded snacks from blends of acha (Digitaria exilis) and cowpea (Vigna unguiculata) flours.
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- Agricultural Engineering International: CIGR Journal, 2012, v. 14, n. 3, p. 210
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Development of Films of Novel Polypropylene based Nanomaterials for Food Packaging Application.
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- Packaging Technology & Science, 2015, v. 28, n. 7, p. 589, doi. 10.1002/pts.2126
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Improvement of nutritional and functional properties of extruded food products.
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- Journal of Food & Nutrition Research, 2014, v. 53, n. 3, p. 189
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Physical and Chemical Properties of Extruded Pea Product.
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- Agronomy Research, 2016, v. 14, p. 1467
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Waxy Soft White Wheat: Extrusion Characteristics and Thermal and Rheological Properties.
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- Cereal Chemistry, 2015, v. 92, n. 2, p. 145, doi. 10.1094/CCHEM-03-14-0039-R
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Starch Pasting and Textural Attributes of Elbow Macaroni as Impacted by Dough Moisture, Dough Mixing Time, and Macaroni Cooking Time.
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- Cereal Chemistry, 2013, v. 90, n. 6, p. 579, doi. 10.1094/CCHEM-11-12-0156-R
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Effects of Steam, Moisture, and Screw Speed on Physical Properties of DDGS-Based Extrudates.
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- Cereal Chemistry, 2013, v. 90, n. 3, p. 186, doi. 10.1094/CCHEM-08-12-0102-R
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- Article
Andean Pseudocereal Flakes with Added Pea Protein Isolate and Banana Flour: Evaluation of Physical–Chemical, Microstructural, and Sensory Properties.
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- Foods, 2025, v. 14, n. 4, p. 620, doi. 10.3390/foods14040620
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Research Progress on the Physicochemical Properties of Starch-Based Foods by Extrusion Processing.
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- Foods, 2024, v. 13, n. 22, p. 3677, doi. 10.3390/foods13223677
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The Influence of Processing Using Conventional and Hybrid Methods on the Composition, Polysaccharide Profiles and Selected Properties of Wheat Flour Enriched with Baking Enzymes.
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- Foods, 2024, v. 13, n. 18, p. 2957, doi. 10.3390/foods13182957
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Nitrogen Gas-Assisted Extrusion for Improving the Physical Quality of Pea Protein-Enriched Corn Puffs with a Wide Range of Protein Contents.
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- Foods, 2024, v. 13, n. 15, p. 2411, doi. 10.3390/foods13152411
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Possibility of Isolated Mung Bean Protein as a Main Raw Material in the Production of an Extruded High-Moisture Meat Analog.
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- Foods, 2024, v. 13, n. 14, p. 2167, doi. 10.3390/foods13142167
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Effects of Process Variables on the Physicochemical, Textural, and Structural Properties of an Isolated Pea Protein-Based High-Moisture Meat Analog.
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- Foods, 2023, v. 12, n. 24, p. 4413, doi. 10.3390/foods12244413
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Enhancing the Techno-Functionality of Pea Flour by Air Injection-Assisted Extrusion at Different Temperatures and Flour Particle Sizes.
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- Foods, 2023, v. 12, n. 4, p. 889, doi. 10.3390/foods12040889
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Novel Gluten-Free Breakfast Cereals Produced by Extrusion Cooking from Rice and Teff: Effects on Microstructural, Physical and Nutritional Properties.
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- Foods, 2023, v. 12, n. 3, p. 609, doi. 10.3390/foods12030609
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Butterfly Pea Flower as a Novel Ingredient to Produce Antioxidant-Enriched Yellow Pea-Based Breakfast Cereals.
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- Foods, 2022, v. 11, n. 21, p. 3447, doi. 10.3390/foods11213447
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Effects of Extrusion on Starch Molecular Degradation, Order–Disorder Structural Transition and Digestibility—A Review.
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- Foods, 2022, v. 11, n. 16, p. 2538, doi. 10.3390/foods11162538
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Development of Cellular High-Protein Foods: Third-Generation Yellow Pea and Red Lentil Puffed Snacks.
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- Foods, 2022, v. 11, n. 1, p. 38, doi. 10.3390/foods11010038
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Cooking behaviour of re-fabricated rice as affected by extrusion : A response surface analysis.
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- Research on Crops, 2015, v. 16, n. 1, p. 189, doi. 10.5958/2348-7542.2015.00027.3
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- Article
Physicochemical and Functional Properties and In Vitro Digestibility of Green Banana Flour‐Based Snacks Enriched With Mango and Passion Fruit Pulps by Extrusion Cooking.
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- International Journal of Food Science, 2025, v. 2025, p. 1, doi. 10.1155/ijfo/5204346
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STUDY ON SOME FACTORS AFFECTING THE MANUFACTURING OF CATTLE FEED PELLETS.
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- Zagazig Journal of Agricultural Research, 2016, v. 43, n. 6A, p. 2177, doi. 10.21608/zjar.2016.65582
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CHANGES IN ANTIOXIDANT AND PHYSICOCHEMICAL PROPERTIES OF INDONESIAN BLACK RICE FLOUR (VAR. BANJARNEGARA AND BANTUL) DURING NO-DIE EXTRUSION COOKING.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2018, v. 29, n. 2, p. 164, doi. 10.6066/jtip.2018.29.2.164
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INFLUENCE OF EXTRUSION CONDITIONS ON THE PRODUCT QUALITY CHARACTERISTICS OF CORN-PEANUT FLAKES.
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- Annals: Food Science & Technology, 2020, v. 21, n. 2, p. 249
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- Article
Beta‐glucans from oats and/or barley in a ready‐to‐eat cereal manufactured via pressure cooking and reduction of blood‐glucose rise after consumption: evaluation of a health claim pursuant to Article 13(5) of Regulation (EC) No 1924/2006 .
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- EFSA Journal, 2021, v. 19, n. 4, p. 1, doi. 10.2903/j.efsa.2021.6493
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Metabolizable Energy and Chemical Composition of Poultry by-Product Meal.
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- Iranian Journal of Applied Animal Science, 2014, v. 4, n. 4, p. 849
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Effect of Extrusion and Conventional Processing Methods on the Levels of Anti-Nutrients Factors and Digestibility of Bitter Vetch (Vicia ervilia) Seeds in Broilers.
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- Iranian Journal of Applied Animal Science, 2014, v. 4, n. 4, p. 835
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- Article
The effect of thermal processing on the reduction of deoxynivalenol and zearalenone cereal content.
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- Croatian Journal of Food Science & Technology, 2019, v. 11, n. 1, p. 44, doi. 10.17508/CJFST.2019.11.1.06
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Factors during Production of Cereal-Derived Feed That Influence Mycotoxin Contents.
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- Toxins, 2022, v. 14, n. 5, p. 301, doi. 10.3390/toxins14050301
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- Article
Principles and Guidelines for In-Line Viscometry in Cereal Extrusion.
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- Polymers (20734360), 2022, v. 14, n. 12, p. 2316, doi. 10.3390/polym14122316
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Reconsidering the Concept of Dry Surface Treatment of Cellulosic Paper to Produce Coated Paper Products.
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- BioResources, 2013, v. 8, n. 3, p. 3177, doi. 10.15376/biores.8.3.3177-3180
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- Article
Influence of Buckwheat Addition on Physical Properties, Texture and Sensory Characteristics of Extruded Corn Snacks.
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- Polish Journal of Food & Nutrition Sciences, 2013, v. 63, n. 4, p. 239, doi. 10.2478/v10222-012-0076-2
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- Article
Effect of Brewer's Spent Grain Addition on Properties of Corn Extrudates with an Increased Dietary Fibre Content.
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- Polish Journal of Food & Nutrition Sciences, 2013, v. 63, n. 1, p. 19, doi. 10.2478/v10222-012-0061-9
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- Article
Response Surface Analysis for Preparation of Modified Flours using Twin Screw Extrusion Cooking.
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- International Journal of Food Engineering, 2014, v. 10, n. 3, p. 503, doi. 10.1515/ijfe-2012-0112
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- Article
Effect of extrusion cooking on the antioxidant activity of extruded half product snacks made of yellow corn and pumpkin flours.
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- International Journal of Food Engineering, 2012, v. 8, n. 4, p. -1, doi. 10.1515/1556-3758.2284
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- Article
Titelbild Chem. Ing. Tech. 1-2/2015.
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- Chemie Ingenieur Technik (CIT), 2015, v. 87, n. 1/2, p. 1, doi. 10.1002/cite.201590000
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- Article
Innovatives Inline-Rheometer zur Bestimmung des Stärkeabbaus im Extruder Innovative Inline Rheometer for Determination of the Starch Degradation during Extrusion.
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- Chemie Ingenieur Technik (CIT), 2015, v. 87, n. 1/2, p. 90, doi. 10.1002/cite.201300111
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Determination of furan and alkylfuran in breakfast cereals from the European market and their correlation with acrylamide levels.
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- European Food Research & Technology, 2024, v. 250, n. 1, p. 167, doi. 10.1007/s00217-023-04374-y
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- Article
Thermo-mechanical processing of fibre-rich blackcurrant pomace to modify techno-functional properties.
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- European Food Research & Technology, 2022, v. 248, n. 9, p. 2359, doi. 10.1007/s00217-022-04052-5
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- Article
Effects of Extrusion on the Nutritional Properties of Millet Based Extruded Products - A Review.
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- Mysore Journal of Agricultural Sciences, 2023, v. 57, n. 3, p. 1
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- Article
Use of Response Surface Methodology (RSM) for Composite Blends of Low Grade Broken Rice Fractions and Full-fat Soybean Flour by a Twin-screw Extrusion Cooking Process.
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- International Journal of Food Studies, 2019, v. 8, p. 14, doi. 10.7455/ijfs/8.1.2019.a2
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Extrusion Cooking Technology: Principal Mechanism and Effect on Direct Expanded Snacks -- An Overview.
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- International Journal of Food Studies, 2017, v. 6, p. 113, doi. 10.7455/ijfs/6.1.2017.a10
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- Article
Extrusion process of maize grits used for nixtamalization.
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- Czech Journal of Food Sciences, 2022, v. 40, n. 2, p. 138, doi. 10.17221/188/2021-CJFS
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- Article
Effect of processing on the protection of highly degradable protein sources in steers.
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- Indian Journal of Animal Research, 2015, v. 49, n. 6, p. 778, doi. 10.18805/ijar.7038
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- Article