Works matching DE "EXTRUSION cooking"
Results: 217
Physicochemical and Functional Properties and In Vitro Digestibility of Green Banana Flour‐Based Snacks Enriched With Mango and Passion Fruit Pulps by Extrusion Cooking.
- Published in:
- International Journal of Food Science, 2025, v. 2025, p. 1, doi. 10.1155/ijfo/5204346
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- Article
Effect of the Ratio of Soluble and Insoluble Dietary Fiber from Rice Bran with Extrusion Cooking Treatment on Pasting, Thermal, and Structural Properties of Rice Starch Gel.
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- Starch / Staerke, 2025, v. 77, n. 2, p. 1, doi. 10.1002/star.202400008
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- Publication type:
- Article
Andean Pseudocereal Flakes with Added Pea Protein Isolate and Banana Flour: Evaluation of Physical–Chemical, Microstructural, and Sensory Properties.
- Published in:
- Foods, 2025, v. 14, n. 4, p. 620, doi. 10.3390/foods14040620
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- Publication type:
- Article
Agro-food industry byproducts into value-added extruded foods.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2015, v. 96, p. 78, doi. 10.1016/j.fbp.2015.07.003
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- Publication type:
- Article
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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- Publication type:
- 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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- Publication type:
- Article
Chemical Characterization of White Lupin (Lupinus albus) Flour Treated by Extrusion Cooking and Aqueous Debittering Processes.
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- Plant Foods for Human Nutrition, 2023, v. 78, n. 2, p. 292, doi. 10.1007/s11130-023-01050-0
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- Publication type:
- Article
Physical Characterization of Maize Grits Expanded Snacks and Changes in the Carotenoid Profile.
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- Plant Foods for Human Nutrition, 2021, v. 76, n. 1, p. 68, doi. 10.1007/s11130-020-00876-2
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- Publication type:
- Article
Impact of Extrusion Temperature on In Vitro Digestibility and Pasting Properties of Pea Flour.
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- Plant Foods for Human Nutrition, 2021, v. 76, n. 1, p. 26, doi. 10.1007/s11130-020-00869-1
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- Publication type:
- Article
Optimization of Extrusion Process of Directly Expanded Snacks Based on Potato Starch in a Single Step for the Formation of Type IV Resistant Starch.
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- 2017
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- Publication type:
- journal article
Phenolic Acids Profiles and Cellular Antioxidant Activity in Tortillas Produced from Mexican Maize Landrace Processed by Nixtamalization and Lime Extrusion Cooking.
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- 2017
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- Publication type:
- journal article
Sensory, Physico-Chemical and Water Sorption Properties of Corn Extrudates Enriched with Spirulina.
- Published in:
- 2017
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- Publication type:
- journal article
Effect of Malting and Nixtamalization Processes on the Physicochemical Properties of Instant Extruded Corn Flour and Tortilla Quality.
- Published in:
- Plant Foods for Human Nutrition, 2015, v. 70, n. 3, p. 275, doi. 10.1007/s11130-015-0490-9
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- Publication type:
- Article
Effects of Some Extrusion Variables on Physicochemical Characteristics of Extruded Corn Starch-passion Fruit Pulp ( Passiflora edulis) Snacks.
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- Plant Foods for Human Nutrition, 2014, v. 69, n. 4, p. 365, doi. 10.1007/s11130-014-0443-8
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- Publication type:
- Article
Extruded Flaxseed Meal Enhances the Nutritional Quality of Cereal-based Products.
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- Plant Foods for Human Nutrition, 2013, v. 68, n. 2, p. 131, doi. 10.1007/s11130-013-0359-8
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- Publication type:
- Article
双螺旋挤压改良的竹材硫酸盐法蒸煮工艺的研究.
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- China Pulp & Paper, 2025, v. 44, n. 1, p. 110, doi. 10.11980/j.issn.0254-508X.2025.01.014
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- Publication type:
- Article
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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- Publication type:
- Article
CHANGES IN ANTIOXIDANT AND PHYSICOCHEMICAL PROPERTIES OF INDONESIAN BLACK RICE FLOUR (VAR. BANJARNEGARA AND BANTUL) DURING NO-DIE EXTRUSION COOKING.
- Published in:
- 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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- Publication type:
- Article
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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- Publication type:
- Article
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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- Publication type:
- Article
TEXTURIZATION OF DEFATTED SOYBEAN PROTEIN: OPTIMIZATION BY RESPONSE SURFACE METHODOLOGY AND STUDY OF FUNCTIONAL PROPERTIES.
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- Carpathian Journal of Food Science & Technology, 2013, v. 5, n. 1/2, p. 52
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- Publication type:
- Article
EFFECTS OF OPERATIVE CONDITIONS ON PRODUCTS OBTAINED OF STARCH-OIL MIXTURES BY SINGLE-SCREW EXTRUSION.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2017, v. 16, n. 2, p. 191, doi. 10.17306/J.AFS.2017.0457
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- Publication type:
- Article
EVALUATION OF SELECTED PROPERTIES OF GLUTEN-FREE INSTANT GRUELS PROCESSED UNDER VARIOUS EXTRUSION-COOKING CONDITIONS.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2017, v. 16, n. 2, p. 135, doi. 10.17306/J.AFS.2017.0459
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- Publication type:
- Article
Improvement of cooking and textural properties of rice flour-soy protein isolate noodles stabilised with microbial transglutaminase and glucono-δ-lactone and dried using superheated steam.
- Published in:
- Food Science & Technology International, 2023, v. 29, n. 8, p. 799, doi. 10.1177/10820132221121169
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- Publication type:
- Article
Single screw extrusion of apple pomace-enriched blends: Extrudate characteristics and determination of optimum processing conditions.
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- Food Science & Technology International, 2018, v. 24, n. 5, p. 447, doi. 10.1177/1082013218766981
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- Publication type:
- Article
Effects of soy flour types and extrusion-cooking conditions on physicochemical, microstructural and sensory characteristics of puffed rice snack base.
- Published in:
- International Journal of Food Engineering, 2021, v. 17, n. 6, p. 473, doi. 10.1515/ijfe-2019-0157
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- Publication type:
- Article
Effect of Processing Conditions on Microstructure and Pasting Properties of Extrusion-Cooked Starches.
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- International Journal of Food Engineering, 2017, v. 13, n. 6, p. 31, doi. 10.1515/ijfe-2016-0287
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- Publication type:
- 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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- Publication type:
- 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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- Publication type:
- Article
The Impact of Linseed Oil Lipids on the Physical Properties of Corn Crisps and the Possibility of Obtaining Crisps Enriched with n-3 Fatty Acids.
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- Journal of the American Oil Chemists' Society (JAOCS), 2015, v. 92, n. 8, p. 1195, doi. 10.1007/s11746-015-2672-x
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- Publication type:
- Article
Resistant‐Type Starch in Sorghum Foods—Factors Involved and Health Implications.
- Published in:
- Starch / Staerke, 2023, v. 75, n. 9/10, p. 1, doi. 10.1002/star.202100296
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- Publication type:
- Article
Effect of Wheat and Oat Bran on the Physicochemical Properties of Edible Starch‐Based Films Obtained by Extrusion for Food Packaging Applications.
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- Starch / Staerke, 2023, v. 75, n. 1/2, p. 1, doi. 10.1002/star.202200087
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- Publication type:
- Article
Optimization of an Extrusion Cooking Process to Increase Formation of Resistant Starch from Corn Starch with Addition of Citric Acid.
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- Starch / Staerke, 2020, v. 72, n. 3/4, p. 1, doi. 10.1002/star.201900150
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- Publication type:
- Article
Effects of Screw Configuration, Screw Speed, and Stearic Acid Addition on the Functional Properties and Structural Characteristics of Maize Starch Extrudates.
- Published in:
- Starch / Staerke, 2019, v. 71, n. 5/6, p. N.PAG, doi. 10.1002/star.201800149
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- Publication type:
- Article
Properties of Starch after Extrusion: A Review.
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- Starch / Staerke, 2018, v. 70, n. 11/12, p. N.PAG, doi. 10.1002/star.201700110
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- Publication type:
- Article
Contents: Starch ‐ Stärke 5–6/2018.
- Published in:
- 2018
- Publication type:
- Table of Contents
Resistant Starch Formation from Corn Starch by Combining Acid Hydrolysis with Extrusion Cooking and Hydrothermal Storage.
- Published in:
- Starch / Staerke, 2018, v. 70, n. 5/6, p. 1, doi. 10.1002/star.201700118
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- Publication type:
- Article
Amylose-lipid complex production and potential health benefits: A mini-review.
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- Starch / Staerke, 2017, v. 69, n. 7/8, p. 1, doi. 10.1002/star.201600203
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- Publication type:
- Article
Effects of extrusion cooking and wheat bran substitution on the functional, nutritional, and rheological properties of cassava-defatted toasted soy composite.
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- Starch / Staerke, 2017, v. 69, n. 7/8, p. 1, doi. 10.1002/star.201600183
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- Publication type:
- Article
اثر فناوري اکستروژن بر ویژگی هاي فیزیکوشیمیایی فراورده حاصل از آرد کامپوزیت جودوسر- برنج شکسته با هدف تولید حریره فوري.
- Published in:
- Journal of Food Science & Technology (2008-8787), 2022, v. 19, n. 126, p. 227, doi. 10.22034/FSCT.19.126.227
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- Publication type:
- Article
پایداري ویتامین D<sub>3</sub> و عنصر روي در برنج غنیشده به روش پخت اکستروژن طی مراحل فرآوري، نگهداري و پخت.
- Published in:
- Journal of Food Science & Technology (2008-8787), 2020, v. 17, n. 105, p. 101, doi. 10.29252/fsct.17.08.09
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- Publication type:
- 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.
- Published in:
- International Journal of Food Studies, 2019, v. 8, p. 14, doi. 10.7455/ijfs/8.1.2019.a2
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- Publication type:
- Article
Extrusion Cooking Technology: Principal Mechanism and Effect on Direct Expanded Snacks -- An Overview.
- Published in:
- International Journal of Food Studies, 2017, v. 6, p. 113, doi. 10.7455/ijfs/6.1.2017.a10
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- Publication type:
- Article
INFLUENCE OF TWIN-SCREW HOT EXTRUSION ON LINOLENIC ACID RETENTION IN FLAXSEED MEAL.
- Published in:
- Pakistan Journal of Agricultural Sciences, 2014, v. 51, n. 1, p. 161
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- Publication type:
- Article
Predictive equations and response surface analysis for sorghum grain extrudate.
- Published in:
- Agricultural Engineering International: CIGR Journal, 2015, v. 17, n. 4, p. 247
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- Publication type:
- Article
Development and evaluation of RTE (Ready to Eat) extruded snack using egg albumin powder and cheese powder.
- Published in:
- Agricultural Engineering International: CIGR Journal, 2012, v. 14, n. 4, p. 179
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- Publication type:
- Article
Evaluation of extruded snacks from blends of acha (Digitaria exilis) and cowpea (Vigna unguiculata) flours.
- Published in:
- Agricultural Engineering International: CIGR Journal, 2012, v. 14, n. 3, p. 210
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- Publication type:
- Article
Development of Films of Novel Polypropylene based Nanomaterials for Food Packaging Application.
- Published in:
- Packaging Technology & Science, 2015, v. 28, n. 7, p. 589, doi. 10.1002/pts.2126
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- Publication type:
- Article
Effect of extruding on microbial indicators of feed mixtures.
- Published in:
- Ukrainian Journal of Food Science, 2016, v. 4, n. 1, p. 58
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- Publication type:
- Article
Research Progress on the Physicochemical Properties of Starch-Based Foods by Extrusion Processing.
- Published in:
- Foods, 2024, v. 13, n. 22, p. 3677, doi. 10.3390/foods13223677
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- Publication type:
- Article