Works matching DE "EXTRUSION cooking"

Results: 233

Functional Parameters Analysis for Food 3D Printing.

Published in:

Macromolecular Symposia, 2025, v. 414, n. 3, p. 1, doi. 10.1002/masy.70034

By:

Nicolescu, Alexandru‐Ionuț;
Enache, Vlad‐Cristian;
Zaharia, Cristin;
Dugăeșescu, Ileana;
Doicin, Cristian‐Vasile

Publication type:

Article

The Impact of Extrusion Cooking on the Physical Properties, Functional Components, and Pharmacological Activities of Natural Medicinal and Edible Plants: A Review.

Published in:

Foods, 2025, v. 14, n. 11, p. 1869, doi. 10.3390/foods14111869

By:

Xu, Yao;
Jia, Fan;
Wu, Yuhang;
Jiang, Jiani;
Zheng, Tao;
Zheng, Hui;
Yang, Yong

Publication type:

Article

Formulation and Evaluation of a Nutritionally Enriched Plant Protein-Based Matrix Using Low Temperature Extrusion Cooking—Air Drying Technology.

Published in:

Foods, 2025, v. 14, n. 11, p. 1846, doi. 10.3390/foods14111846

By:

Alharaty, Ghaidaa;
Ramaswamy, Hosahalli S.

Publication type:

Article

Changes in starch and protein organization with positive impact on the quality of extruded Andean corn-pasta.

Published in:

Journal of Food Measurement & Characterization, 2025, v. 19, n. 6, p. 4234, doi. 10.1007/s11694-025-03249-y

By:

Giménez, María Alejandra;
Gremasqui, Ileana de los Angeles;
Segundo, Cristina Noemí;
Dominguez, Natalia Ester;
Sammán, Norma Cristina;
Lobo, Manuel Oscar

Publication type:

Article

Changes in starch and protein organization with positive impact on the quality of extruded Andean corn-pasta.

Published in:

Journal of Food Measurement & Characterization, 2025, v. 19, n. 6, p. 4234, doi. 10.1007/s11694-025-03249-y

By:

Giménez, María Alejandra;
Gremasqui, Ileana de los Angeles;
Segundo, Cristina Noemí;
Dominguez, Natalia Ester;
Sammán, Norma Cristina;
Lobo, Manuel Oscar

Publication type:

Article

挤压熟化杂粮米的营养成分及体外消化特性.

Published in:

Food Research & Development, 2024, v. 45, n. 22, p. 40, doi. 10.12161/j.issn.1005-6521.2024.22.006

By:

路欣;
孟婷婷;
周柏玲;
金赟;
赵建强;
王坤坤

Publication type:

Article

单螺杆挤压技术在食品工业中的应用研究进展.

Published in:

Food Research & Development, 2022, v. 43, n. 22, p. 200, doi. 10.12161/j.issn.1005-6521.2022.22.028

By:

孟祥泽;
吕博;
付洪玲;
李佳芯;
杨晓晴;
季雷;
王祎;
于寒松

Publication type:

Article

挤压加工技术对食品理化性质、营养成分影响的研究进展.

Published in:

Food Research & Development, 2022, v. 43, n. 2, p. 214, doi. 10.12161/j.issn.1005-6521.2022.02.032

By:

肖洪;
李楠楠;
闫龙涛;
薛勇

Publication type:

Article

TEXTURAL AND SENSORY CHARACTERISTICS OF EXTRUDED SNACKS PREPARED FROM CORN AND CARROT POWDER WITH ASCORBIC ACID ADDITION.

Published in:

Agriculture / Poljoprivreda, 2018, v. 24, n. 1, p. 52, doi. 10.18047/poljo.24.1.7

By:

Obradović, V.;
Babić, J.;
Jozinović, A.;
Ačkar, Đ.;
Balentić, J. Panak;
Grec, M.;
Šubarić, D.

Publication type:

Article

Extruded flakes from pearl millet (Pennisetum glaucum) - carrot (Daucus carota) blended flours- Production, nutritional and sensory attributes.

Published in:

Cogent Food & Agriculture, 2020, v. 6, n. 1, p. 1, doi. 10.1080/23311932.2020.1733332

By:

Adebanjo, L. A.;
Olatunde, G. O.;
Adegunwa, M. O.;
Dada, O. C.;
Alamu, E.O.;
Yildiz, Fatih

Publication type:

Article

Effect of barrel temperature and blending ratio on the sensory and physical properties of cassava-extruded snacks.

Published in:

Cogent Food & Agriculture, 2019, v. 5, n. 1, p. 1, doi. 10.1080/23311932.2019.1633795

By:

Tumwine, Gerald;
Asiimwe, Amos;
Yildiz, Fatih

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

By:

Trakalo, Tetiana;
Shapovalenko, Oleg;
Yaniuk, Tetiana;
Sharan, Andrii

Publication type:

Article

Growth, feeding and thyroxine‐related responses of hybrid striped (sunshine) bass (Morone chrysops ♀ X M. saxatilis ♂) fed de‐oiled carinata (Brassica carinata) meal.

Published in:

Aquaculture Nutrition, 2020, v. 26, n. 1, p. 109, doi. 10.1111/anu.12971

By:

Kasiga, Tom;
Fey, Ashton L.;
Berhow, Mark A.;
Bruce, Timothy J.;
Brown, Michael L.

Publication type:

Article

TEXTURIZATION OF DEFATTED SOYBEAN PROTEIN: OPTIMIZATION BY RESPONSE SURFACE METHODOLOGY AND STUDY OF FUNCTIONAL PROPERTIES.

Published in:

Carpathian Journal of Food Science & Technology, 2013, v. 5, n. 1/2, p. 52

By:

Suresh Bhise;
Kaur A.;
Manikantan M. R.

Publication type:

Article

WYBRANE CECHY JAKOŚCIOWE CHRUPEK KUKURYDZIANYCH Z DODATKIEM ODTŁUSZCZONYCH NASION LNU.

Published in:

Acta Scientiarum Polonorum. Technica Agraria, 2012, v. 11, n. 3/4, p. 25

By:

Wójtowicz, Agnieszka;
Pasternak, Ewelina;
Juśko, Stanisław;
Hodara, Krystyna;
Kozłowicz, Katarzyna

Publication type:

Article

Effect of extrusion-cooking conditions on the physical properties of Jerusalem artichoke straw.

Published in:

International Agrophysics, 2020, v. 34, n. 4, p. 441, doi. 10.31545/intagr/127804

By:

Kupryaniuk, Karol;
Oniszczuk, Tomasz;
Combrzyński, Maciej;
Wójtowicz, Agnieszka;
Mitrus, Marcin

Publication type:

Article

Moisture sorption characteristics of extrusion-cooked starch protective loose-fill cushioning foams.

Published in:

International Agrophysics, 2017, v. 31, n. 4, p. 457, doi. 10.1515/intag-2016-0071

By:

Combrzyński, Maciej;
Mościcki, Leszek;
Kwaśniewska, Anita;
Oniszczuk, Tomasz;
Wójtowicz, Agnieszka;
Sołowiej, Bartosz;
Gładyszewska, Bożena;
Muszyński, Siemowit

Publication type:

Article

Effect of natural fibres on the mechanical properties of thermoplastic starch.

Published in:

International Agrophysics, 2016, v. 30, n. 2, p. 211, doi. 10.1515/intag-2015-0080

By:

Oniszczuk, Tomasz;
Wójtowicz, Agnieszka;
Moácicki, Leszek;
Mitrus, Marcin;
Kupryaniuk, Karol;
Kusz, Andrzej;
Bartnik, Grzegorz

Publication type:

Article

Kinetics of Starch Degradation during Extrusion Cooking of Steady State Flow Konjac (Amorphophallus oncophyllus) Tuber Flour in a Single Screw Extruder.

Published in:

Bulletin of Chemical Reaction Engineering & Catalysis, 2020, v. 15, n. 2, p. 591, doi. 10.9767/bcrec.15.2.8125.591-602

By:

Kumoro, Andri Cahyo;
Retnowati, Diah Susetyo;
Ratnawati, Ratnawati

Publication type:

Article

Reconsidering the Concept of Dry Surface Treatment of Cellulosic Paper to Produce Coated Paper Products.

Published in:

BioResources, 2013, v. 8, n. 3, p. 3177, doi. 10.15376/biores.8.3.3177-3180

By:

Fei Yang;
Jing Shen

Publication type:

Article

Agro-food industry byproducts into value-added extruded foods.

Published in:

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

By:

Paraman, Ilankovan;
Sharif, Mian K.;
Supriyadi, Susmoko;
Rizui, Syed S. H.

Publication type:

Article

Waxy Soft White Wheat: Extrusion Characteristics and Thermal and Rheological Properties.

Published in:

Cereal Chemistry, 2015, v. 92, n. 2, p. 145, doi. 10.1094/CCHEM-03-14-0039-R

By:

Kowalski, Ryan J.;
Morris, Craig F.;
Ganjyal, Girish M.

Publication type:

Article

Starch Pasting and Textural Attributes of Elbow Macaroni as Impacted by Dough Moisture, Dough Mixing Time, and Macaroni Cooking Time.

Published in:

Cereal Chemistry, 2013, v. 90, n. 6, p. 579, doi. 10.1094/CCHEM-11-12-0156-R

By:

Lemlioglu‐Austin, Dilek;
Jackson, David S.

Publication type:

Article

Effects of Steam, Moisture, and Screw Speed on Physical Properties of DDGS-Based Extrudates.

Published in:

Cereal Chemistry, 2013, v. 90, n. 3, p. 186, doi. 10.1094/CCHEM-08-12-0102-R

By:

Fallahi, Parisa;
Rosentrater, Kurt A.;
Muthukumarappan, Kasiviswanathan;
Tulbek, Mehmet

Publication type:

Article

An overview of the application of advanced non-thermal technologies in the food industry.

Published in:

Journal of Food Science & Technology (2008-8787), 2025, v. 21, n. 159, p. 27, doi. 10.22034/FSCT.22.159.27

By:

Hosseiny, Morva;
Khorshidpour, Bijan

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

By:

سمیه اخروي;
آرش کوچکی;
الناز میلانی

Publication type:

Article

Metabolizable Energy and Chemical Composition of Poultry by-Product Meal.

Published in:

Iranian Journal of Applied Animal Science, 2014, v. 4, n. 4, p. 849

By:

Zarei, A.;
Mohammadi, M.;
Hemmati, B.

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.

Published in:

Iranian Journal of Applied Animal Science, 2014, v. 4, n. 4, p. 835

By:

Golchin-Gelehdooni, S.;
Shawrang, P.;
Nikkhah, A.;
Sadeghi, A. A.;
Teimouri-Yansari, A.

Publication type:

Article

Factors during Production of Cereal-Derived Feed That Influence Mycotoxin Contents.

Published in:

Toxins, 2022, v. 14, n. 5, p. 301, doi. 10.3390/toxins14050301

By:

Hoffmans, Yvette;
Schaarschmidt, Sara;
Fauhl-Hassek, Carsten;
van der Fels-Klerx, H.J.

Publication type:

Article

EVALUATION OF SELECTED PROPERTIES OF GLUTEN-FREE INSTANT GRUELS PROCESSED UNDER VARIOUS EXTRUSION-COOKING CONDITIONS.

Published in:

Acta Scientiarum Polonorum. Technologia Alimentaria, 2017, v. 16, n. 2, p. 135, doi. 10.17306/J.AFS.2017.0459

By:

Kręcisz, Magdalena;
Wójtowicz, Agnieszka

Publication type:

Article

EFFECTS OF OPERATIVE CONDITIONS ON PRODUCTS OBTAINED OF STARCH-OIL MIXTURES BY SINGLE-SCREW EXTRUSION.

Published in:

Acta Scientiarum Polonorum. Technologia Alimentaria, 2017, v. 16, n. 2, p. 191, doi. 10.17306/J.AFS.2017.0457

By:

Włodarczyk-Stasiak, Marzena;
Mazurek, Artur;
Jamroz, Jerzy

Publication type:

Article

Effects of pea protein content and extrusion types on physicochemical properties and texture characteristic of meat analogs.

Published in:

JSFA Reports, 2023, v. 3, n. 1, p. 30, doi. 10.1002/jsf2.97

By:

Zhang, Yu;
Ryu, Gi‐Hyung

Publication type:

Article

Chemical Characterization of White Lupin (Lupinus albus) Flour Treated by Extrusion Cooking and Aqueous Debittering Processes.

Published in:

Plant Foods for Human Nutrition, 2023, v. 78, n. 2, p. 292, doi. 10.1007/s11130-023-01050-0

By:

Chamone, Meiry Ellen Ramos;
Ascheri, José Luis Ramírez;
Vargas-Solórzano, Jhony Willian;
Stephan, Marília Penteado;
Carvalho, Carlos Wanderlei Piler

Publication type:

Article

Physical Characterization of Maize Grits Expanded Snacks and Changes in the Carotenoid Profile.

Published in:

Plant Foods for Human Nutrition, 2021, v. 76, n. 1, p. 68, doi. 10.1007/s11130-020-00876-2

By:

Romero Rodríguez, José Arturo;
Ascheri, José Luis Ramírez;
da Silva Lopes, Artur Jorge;
Vargas-Solórzano, Jhony Willian;
Pacheco, Sidney;
de Jesus, Monalisa Santana Coelho

Publication type:

Article

Impact of Extrusion Temperature on In Vitro Digestibility and Pasting Properties of Pea Flour.

Published in:

Plant Foods for Human Nutrition, 2021, v. 76, n. 1, p. 26, doi. 10.1007/s11130-020-00869-1

By:

Qi, Mingming;
Zhang, Guangyao;
Ren, Zhishang;
He, Zhuangzhuang;
Peng, Huihui;
Zhang, Dongliang;
Ma, Chengye

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.

Published in:

2017

By:

Calvo-López, Amira;
Martínez-Bustos, Fernando;
Calvo-López, Amira Daniela;
Martínez-Bustos, Fernando

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.

Published in:

2017

By:

Gaxiola-Cuevas, Nallely;
Mora-Rochín, Saraid;
Cuevas-Rodriguez, Edith;
León-López, Liliana;
Reyes-Moreno, Cuauhtémoc;
Montoya-Rodríguez, Alvaro;
Milán-Carrillo, Jorge;
Mora-Rochín, Saraid;
Cuevas-Rodriguez, Edith Oliva;
León-López, Liliana;
Reyes-Moreno, Cuauhtémoc;
Montoya-Rodríguez, Alvaro;
Milán-Carrillo, Jorge

Publication type:

journal article

Sensory, Physico-Chemical and Water Sorption Properties of Corn Extrudates Enriched with Spirulina.

Published in:

2017

By:

Tańska, Małgorzata;
Konopka, Iwona;
Ruszkowska, Millena;
Tańska, Małgorzata

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

By:

Rodríguez-Martínez, Nicolás;
Salazar-García, María;
Ramírez-Wong, Benjamín;
Islas-Rubio, Alma;
Platt-Lucero, Luis;
Morales-Rosas, Ignacio;
Marquez-Melendez, Rubén;
Martínez-Bustos, Fernando

Publication type:

Article

Effects of Some Extrusion Variables on Physicochemical Characteristics of Extruded Corn Starch-passion Fruit Pulp ( Passiflora edulis) Snacks.

Published in:

Plant Foods for Human Nutrition, 2014, v. 69, n. 4, p. 365, doi. 10.1007/s11130-014-0443-8

By:

Cortés, R.;
Guzmán, Iñigo;
Martínez-Bustos, Fernando

Publication type:

Article

Extruded Flaxseed Meal Enhances the Nutritional Quality of Cereal-based Products.

Published in:

Plant Foods for Human Nutrition, 2013, v. 68, n. 2, p. 131, doi. 10.1007/s11130-013-0359-8

By:

Giacomino, S.;
Peñas, E.;
Ferreyra, V.;
Pellegrino, N.;
Fournier, M.;
Apro, N.;
Olivera Carrión, M.;
Frias, J.

Publication type:

Article

Production of Vitamin D3-Fortified Plant-Based Meat Analogs Through High-Moisture Extrusion.

Published in:

Foods, 2025, v. 14, n. 9, p. 1500, doi. 10.3390/foods14091500

By:

Pinho, Lorena S.;
Brexó, Ramon P.;
Costa, Tatielly de J.;
Thomazini, Marcelo;
Campanella, Osvaldo H.;
Favaro-Trindade, Carmen S.

Publication type:

Article

An Evaluation of Large Language Models for Supplementing a Food Extrusion Dataset.

Published in:

Foods, 2025, v. 14, n. 8, p. 1355, doi. 10.3390/foods14081355

By:

Bölücü, Necva;
Pennells, Jordan;
Yang, Huichen;
Rybinski, Maciej;
Wan, Stephen

Publication type:

Article

Optimization of High-Moisture Meat Analog Production with the Addition of Isolated Mung Bean Protein Using Response Surface Methodology.

Published in:

Foods, 2025, v. 14, n. 8, p. 1323, doi. 10.3390/foods14081323

By:

Zhang, Yu;
Gu, Bon-Jae;
Hwang, Nam-ki;
Ryu, Gi-Hyung

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

By:

Leiva-Castro, Briggith;
Mamani-Benavente, Liliana;
Elías-Peñafiel, Carlos;
Comettant-Rabanal, Raúl;
Silva-Paz, Reynaldo;
Olivera-Montenegro, Luis;
Paredes-Concepción, Perla

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

By:

Qiu, Chao;
Hu, Han;
Chen, Baicun;
Lin, Qianzhu;
Ji, Hangyan;
Jin, Zhengyu

Publication type:

Article

The Influence of Processing Using Conventional and Hybrid Methods on the Composition, Polysaccharide Profiles and Selected Properties of Wheat Flour Enriched with Baking Enzymes.

Published in:

Foods, 2024, v. 13, n. 18, p. 2957, doi. 10.3390/foods13182957

By:

Lewko, Piotr;
Wójtowicz, Agnieszka;
Kamiński, Daniel M.

Publication type:

Article

Nitrogen Gas-Assisted Extrusion for Improving the Physical Quality of Pea Protein-Enriched Corn Puffs with a Wide Range of Protein Contents.

Published in:

Foods, 2024, v. 13, n. 15, p. 2411, doi. 10.3390/foods13152411

By:

Luo, Siwen;
Paliwal, Jitendra;
Koksel, Filiz

Publication type:

Article

Possibility of Isolated Mung Bean Protein as a Main Raw Material in the Production of an Extruded High-Moisture Meat Analog.

Published in:

Foods, 2024, v. 13, n. 14, p. 2167, doi. 10.3390/foods13142167

By:

Hwang, Nam-Ki;
Gu, Bon-Jae;
Zhang, Yu;
Ryu, Gi-Hyung

Publication type:

Article

Effects of Process Variables on the Physicochemical, Textural, and Structural Properties of an Isolated Pea Protein-Based High-Moisture Meat Analog.

Published in:

Foods, 2023, v. 12, n. 24, p. 4413, doi. 10.3390/foods12244413

By:

Zhang, Yu;
Ryu, Gi Hyung

Publication type:

Article