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Published in 2017 at "Journal of Cereal Science"
DOI: 10.1016/j.jcs.2017.05.005
Abstract: Abstract The effect of feed moisture content (10, 14 and 18%) and die temperature (110 and 160 °C) on functional properties, specific mechanical energy (SME), morphology, thermal properties, X -ray diffraction pattern (XRD), Fourier transform infrared…
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Keywords:
sorghum flour;
extrusion cooking;
crystallinity;
gelatinization ... See more keywords
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Published in 2021 at "Critical reviews in food science and nutrition"
DOI: 10.1080/10408398.2020.1864618
Abstract: Consumption of plant-based meat analogues offers a way to reduce the environmental footprint of the human diet. High-moisture extrusion cooking (HMEC) and shear cell processing both rely on thermo-mechanical treatment of proteins to product fibrous…
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Keywords:
extrusion cooking;
moisture extrusion;
thermo mechanical;
shear cell ... See more keywords
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Published in 2017 at "Journal of Food Science"
DOI: 10.1111/1750-3841.13686
Abstract: Brazilian pine seeds (pinhao) are gluten‐free products derived from Araucaria angustifolia. The commercialization of these seeds is essentially associated with a low level of industrialization. In this context, extrusion cooking is a potential alternative for…
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Keywords:
pine seeds;
extrusion cooking;
brazilian pine;
araucaria angustifolia ... See more keywords
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Published in 2020 at "Open Life Sciences"
DOI: 10.1515/biol-2020-0065
Abstract: Abstract The purpose of the present study was to examine the extrusion-cooking process of cereal blends with addition of hatchery waste (HW). The effect of HW addition on the physical properties and chemical composition of…
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Keywords:
application extrusion;
extrusion cooking;
hatchery waste;
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Published in 2020 at "International Agrophysics"
DOI: 10.31545/intagr/127804
Abstract: *Corresponding authors e-mail:
[email protected] [email protected] [email protected] A b s t r a c t. The paper presents the effect of extrusion-cooking conditions (moisture content and screw speed) on the physical properties of extruded Jerusalem artichoke…
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Keywords:
moisture;
extrusion cooking;
physical properties;
artichoke straw ... See more keywords
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Published in 2020 at "Foods"
DOI: 10.3390/foods9070958
Abstract: The traditional perception that legumes would not be suitable for extrusion cooking is now completely outdated. In recent years, an increasing number of studies have been conducted to assess the behavior of various types of…
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Keywords:
use legumes;
legumes extrusion;
extrusion cooking;
cooking review ... See more keywords
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Published in 2022 at "Molecules"
DOI: 10.3390/molecules27031143
Abstract: Extrusion cooking allows the development of value-added products from pulses, such as gluten-free snacks with added functional properties. The main objective of this study was to evaluate the changes induced by the extrusion process on…
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Keywords:
extrusion;
extrusion cooking;
gluten free;
rice ... See more keywords