Effect of extrusion cooking on chemical structure, morphology, crystallinity and thermal properties of sorghum flour extrudates
Sign Up to like & getrecommendations! 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… read more here.
Keywords: sorghum flour; extrusion cooking; crystallinity; gelatinization ... See more keywords
Thermo-mechanical processing of plant proteins using shear cell and high-moisture extrusion cooking.
Sign Up to like & getrecommendations! 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… read more here.
Keywords: extrusion cooking; moisture extrusion; thermo mechanical; shear cell ... See more keywords
Influence of Extrusion Cooking on In Vitro Digestibility, Physical and Sensory Properties of Brazilian Pine Seeds Flour (Araucaria Angustifolia)
Sign Up to like & getrecommendations! 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… read more here.
Keywords: pine seeds; extrusion cooking; brazilian pine; araucaria angustifolia ... See more keywords
Application of extrusion-cooking technology in hatchery waste management
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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… read more here.
Keywords: application extrusion; extrusion cooking; hatchery waste;
Effect of extrusion-cooking conditions on the physical properties of Jerusalem artichoke straw
Sign Up to like & getrecommendations! 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… read more here.
Keywords: moisture; extrusion cooking; physical properties; artichoke straw ... See more keywords
Use of Legumes in Extrusion Cooking: A Review
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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… read more here.
Keywords: use legumes; legumes extrusion; extrusion cooking; cooking review ... See more keywords
Extrusion Cooking Effect on Carbohydrate Fraction in Novel Gluten-Free Flours Based on Chickpea and Rice
Sign Up to like & getrecommendations! 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… read more here.
Keywords: extrusion; extrusion cooking; gluten free; rice ... See more keywords