Extrusion and extruded products: changes in quality attributes as affected by extrusion process parameters: a review
Extrusion of foods is an emerging technology for the food industries to process and market a
large number of products of varying size, shape, texture, and taste. Extrusion cooking …
large number of products of varying size, shape, texture, and taste. Extrusion cooking …
[HTML][HTML] Hard-to-cook phenomenon in common legumes: Chemistry, mechanisms and utilisation
Future dietary protein demand will focus more on plant-based sources than animal-based
products. In this scenario, legumes and pulses (lentils, beans, chickpeas, etc.) can play a …
products. In this scenario, legumes and pulses (lentils, beans, chickpeas, etc.) can play a …
Effect of low moisture extrusion on a pea protein isolate's expansion, solubility, molecular weight distribution and secondary structure as determined by Fourier …
To investigate the effect of low moisture extrusion cooking on the structural changes of
protein and expansion properties, a pea protein isolate was processed in a twin screw …
protein and expansion properties, a pea protein isolate was processed in a twin screw …
Effects of extrusion conditions on system parameters and physical properties of a chickpea flour-based snack
X Meng, D Threinen, M Hansen, D Driedger - Food Research International, 2010 - Elsevier
Response surface methodology (RSM) was used to study the effects of feed moisture
content (16–18%), screw speed (250–320rpm), and barrel temperature (150–170° C) on …
content (16–18%), screw speed (250–320rpm), and barrel temperature (150–170° C) on …
Carbohydrate composition of raw and extruded pulse flours
Extrusion cooking technology is commercially used in the fabrication of a variety of snack-
type and ready-to-eat foods made from cereal grains. However, with the exception of …
type and ready-to-eat foods made from cereal grains. However, with the exception of …
Low moisture extrusion of pea protein and pea fibre fortified rice starch blends
Low moisture extrusion of rice starch fortified with pea protein and pea fibre was investigated
as a potential approach to meet the increasing demand for novel food products with a …
as a potential approach to meet the increasing demand for novel food products with a …
Optimization of the extrusion process for development of high fibre soybean-rice ready-to-eat snacks using carrot pomace and cauliflower trimmings
Ready-to-eat low-cost and nutritious extruded snack was developed from composite flour
comprising rice, defatted soybean flour, carrot pomace powder and cauliflower trimmings …
comprising rice, defatted soybean flour, carrot pomace powder and cauliflower trimmings …
[图书][B] Advances in food extrusion technology
M Maskan, A Altan - 2012 - api.taylorfrancis.com
Eating and drinking foods are vital habits of humans. During the centuries, different practical
techniques and skills were developed by people all over the world to process foods. In …
techniques and skills were developed by people all over the world to process foods. In …
Trends in development of dried vegetable products as snacks
L Huang, M Zhang - Drying Technology, 2012 - Taylor & Francis
Diverse types of vegetable snacks made using different drying methods are becoming
increasingly commercially important for the food processing industry worldwide because …
increasingly commercially important for the food processing industry worldwide because …
Investigation of process and product parameters for physicochemical properties of rice and mung bean (Vigna radiata) flour based extruded snacks
PR 106 and SML 668 cultivars of rice and mung bean respectively, were studied for their
potential to serve as a nutritious snack with improved protein quality and quantity. The effect …
potential to serve as a nutritious snack with improved protein quality and quantity. The effect …