Modeling and optimizing the effect of extrusion processing parameters on nutritional properties of soy white flakes-based extrudates using response surface …
Thermomechanical effects of extrusion cooking leads to physiochemical changes that may
be either beneficial or detrimental. The effects of extrusion processing on the nutritional
value of food constituents, specifically protein, as well as the ultimate product are
ambiguous. During the extrusion process, peptide bonds are hydrolyzed and molecular
structure of protein changes, which can reduce the nutritional value of the protein and amino
acids. Our objective was to study the effects of inclusion of soy white flakes (SWF, up to 500 …
be either beneficial or detrimental. The effects of extrusion processing on the nutritional
value of food constituents, specifically protein, as well as the ultimate product are
ambiguous. During the extrusion process, peptide bonds are hydrolyzed and molecular
structure of protein changes, which can reduce the nutritional value of the protein and amino
acids. Our objective was to study the effects of inclusion of soy white flakes (SWF, up to 500 …
以上显示的是最相近的搜索结果。 查看全部搜索结果