يعرض 1 - 10 نتائج من 2,348 نتيجة بحث عن '"Extrusion cooking"', وقت الاستعلام: 0.90s تنقيح النتائج
  1. 1
    دورية أكاديمية
    Ultra‐processing should be understood as a holistic issue, from food matrix, to dietary patterns, food scoring, and food systems.

    المؤلفون: Fardet, Anthony

    المصدر: Journal of Food Science (John Wiley & Sons, Inc.); Jul2024, Vol. 89 Issue 7, p4563-4573, 11p

    مصطلحات موضوعية: DIETARY patterns, FOOD consumption, GLUTEN-free foods, FOOD habits, JUNK food, FOOD packaging, ORGANIC foods, EXTRUSION cooking

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  2. 2
    دورية أكاديمية
    Effects of Feed Moisture Content on the Physical and Nutritional Quality Attributes of Sunflower Meal-based High-Moisture Meat Analogues.

    المؤلفون: Singh, Ravinder, Sá, Amanda Gomes Almeida, Sharma, Shubham, Nadimi, Mohammad, Paliwal, Jitendra, House, James D., Koksel, Filiz

    المصدر: Food & Bioprocess Technology; Jul2024, Vol. 17 Issue 7, p1897-1913, 17p

    مصطلحات موضوعية: MEAT alternatives, SOY proteins, ESSENTIAL amino acids, SUNFLOWER meal, EXTRUSION cooking

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  3. 3
    دورية أكاديمية
    Flow Properties of Coarse Powders Used in Food Extrusion as a Function of Moisture Content.

    المؤلفون: McGuire, Cameron, Siliveru, Kaliramesh, Chakraborty, Snehasis, Ambrose, Kingsly, Alavi, Sajid

    المصدر: Processes; Jun2024, Vol. 12 Issue 6, p1246, 15p

    مصطلحات موضوعية: EXTRUSION cooking, SHEAR flow, MOISTURE, SUGAR, CORN meal, INTERNAL friction, POWDERS

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  4. 4
    دورية أكاديمية
    Effect of Extruder Configuration and Extrusion Cooking Processing Parameters on Selected Characteristics of Non-Starch Polysaccharide-Rich Wheat Flour as Hybrid Treatment with Xylanase Addition.

    المؤلفون: Lewko, Piotr, Wójtowicz, Agnieszka, Różańska-Boczula, Monika

    المصدر: Processes; Jun2024, Vol. 12 Issue 6, p1159, 29p

    مصطلحات موضوعية: FLOUR, XYLANASES, EXTRUSION cooking, EXTRUSION process, RHEOLOGY, BAKED products

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  5. 5
    دورية أكاديمية
    Development of plant‐based burger patties with pea protein isolate and barnyard millet flour and its storage stability in aerobic and vacuum packaging.

    المؤلفون: Neo, Cynthia Wen Xuan, How, Yu Hsuan, Kong, Ianne, Talib, Rosnita A., Pui, Liew Phing

    المصدر: Journal of Food Safety; Jun2024, Vol. 44 Issue 3, p1-15, 15p

    مصطلحات موضوعية: VACUUM packaging, PEA proteins, MEAT alternatives, HAMBURGERS, REFRIGERATED storage, EXTRUSION cooking

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  6. 6
    دورية أكاديمية
    Food extrusion: An advanced process for innovation and novel product development.

    المؤلفون: Lazou, Andriana E.

    المصدر: Critical Reviews in Food Science & Nutrition; 2024, Vol. 64 Issue 14, p4532-4560, 29p

    مصطلحات موضوعية: EXTRUSION process, NEW product development, EXTRUSION cooking, REACTIVE extrusion, MECHANICAL engineering

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  7. 7
    دورية أكاديمية
    高水分挤压豌豆分离蛋白和小麦面筋蛋白植物蛋白 素肉饼的品质特性研究. (Chinese)

    Alternate Title: Study on Quality Characteristics of High-Moisture Extruded Pea Protein Isolate and Wheat Gluten Protein Plant Protein Vegetarian Meat Patty. (English)

    المؤلفون: 俎新宇, 赵亚男, 陈星烁, 张树成, 赵秀兰, 赵祥忠, 梁艳

    المصدر: China Condiment; May2024, Vol. 49 Issue 5, p47-51, 5p

    مصطلحات موضوعية: PEA proteins, GLUTELINS, PLANT proteins, MEAT alternatives, EXTRUSION cooking

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  8. 8
    دورية أكاديمية
    Development of curcumin‐loaded nanoemulsion stabilized with texturized whey protein concentrate: Characterization, stability and in vitro digestibility

    المؤلفون: Morteza Jafari, Karim Parastouei, Sepideh Abbaszadeh

    المصدر: Food Science & Nutrition, Vol 12, Iss 3, Pp 1655-1672 (2024)

    مصطلحات موضوعية: curcumin, delivery system, extrusion cooking, nanoemulsion, whey protein concentrate, Nutrition. Foods and food supply, TX341-641

    وصف الملف: electronic resource

    Relation: https://doaj.org/toc/2048-7177

    URL الوصول: https://doaj.org/article/b392662fa1134bff858d63d8269f7f7c

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  9. 9
    دورية أكاديمية
    Optimization of barrel temperature and feed moisture content for better physicochemical and sensory properties of extruded snacks from blends of finger millet, sweet potato, and soybean composite flour using response surface methodology

    المؤلفون: Mohammed, IbrahimAff1, Aff2, Forsido, Sirawdink Fikreyesus, Kuyu, Chala G.Aff1, IDs42452024058224_cor3

    المصدر: Discover Applied Sciences. 6(4)

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  10. 10
    دورية أكاديمية
    Prediction of extruded aquafeed physical quality parameters through a dough viscosity model.

    المؤلفون: Hongyuan Cheng, Samuelsen, Tor A., Sørensen, Mette, Min Xue, Junguo Li

    المصدر: Journal of Food Process Engineering; Apr2024, Vol. 47 Issue 4, p1-9, 9p

    مصطلحات موضوعية: EXTRUSION process, VISCOSITY, EXTRUSION cooking, DOUGH, FEED quality

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