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 …
Changes in conformation and quality of vegetable protein during texturization process by extrusion
Abstract Texturized Vegetable Protein (TVP), as meat analogs, has garnered attention due
to the nutritional advantages it offers over conventional animal proteins. During the extrusion …
to the nutritional advantages it offers over conventional animal proteins. During the extrusion …
A new insight into the high-moisture extrusion process of peanut protein: From the aspect of the orders and amount of energy input
Extruder always provides a comprehensive thermomechanical energy input way, which is
decisive for the quality of the extrudate. To get a full understanding of the energy input way …
decisive for the quality of the extrudate. To get a full understanding of the energy input way …
Resolving the problem of poor expansion in corn extrudates enriched with food industry by-products
The aim of this study was to investigate the possibility of application of brewer's spent grain
(BSG), sugar beet pulp (SBP) and apple pomace (AP) in production of corn snack products …
(BSG), sugar beet pulp (SBP) and apple pomace (AP) in production of corn snack products …
[KSIĄŻKA][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 …
Influence of spelt flour addition on properties of extruded products based on corn grits
Production of corn extrudates with addition of various types of flours is widely used in the
food process industry, both for final products and for the modification of flours for the bakery …
food process industry, both for final products and for the modification of flours for the bakery …
Process standardization for formulating protein‐augmented corn‐based extrudates using defatted sesame flour (DSF): Sesame oil industry waste valorization
The investigation was intended to produce the protein‐enriched extruded snack by
incorporation, comprising corn flour and defatted sesame flour. Experiment was executed …
incorporation, comprising corn flour and defatted sesame flour. Experiment was executed …
Effect of extrusion process parameters and pregelatinized rice flour on physicochemical properties of ready-to-eat expanded snacks
Present study was conducted to investigate effects of pregelatinized rice flour and extrusion
process parameters such as feed moisture (16–19%), die temperature (115–145° C) and …
process parameters such as feed moisture (16–19%), die temperature (115–145° C) and …
Effect of banana flour, screw speed and temperature on extrusion behaviour of corn extrudates
Abstract Effect of extrusion parameters (banana flour, screw speed, extrusion temperature)
on extrusion behaviour of corn grit extrudates were studied. Second order quadratic …
on extrusion behaviour of corn grit extrudates were studied. Second order quadratic …
Effects of cold extrusion process on thiamine and riboflavin contents of fortified corn extrudates
In this study, corn extrudates were produced from fortified corn flour by conventional and
cold extrusion techniques at different barrel temperatures of 80, 110, 130 and 80° C …
cold extrusion techniques at different barrel temperatures of 80, 110, 130 and 80° C …