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Extrusion of a hard-to-cook bean (Phaseolus vulgaris L.) and quality protein maize (Zea mays L.) flour blend
(Elsevier Science, 2008-01)
Heated extrusion was tested as an alternative process for incorporating "hard-to-cook" beans into food products. A 32 factorial design was used to evaluate extrusion conditions for a 40/60 (w/w) blend of "hard-to-cook" ...
Bioactive starch nanocomposite films with antioxidant activity and enhanced mechanical properties obtained by extrusion followed by thermo-compression
(Elsevier, 2019-11)
In this work bioactive starch films with antioxidant activity were developed by extrusion followed by thermo-compression. Rosemary extract was incorporated into starch-glycerol films in different concentrations (2.5%, 5% ...
Influence of process (extrusion/thermo-compression, casting) and lentil protein content on physicochemical properties of starch films
(Elsevier, 2019-03)
Starch films often present high water sensitivity, affecting their barrier and mechanical properties. The effects of processing technique, extrusion/thermo-compression and casting, and lentil protein concentration (0, 0.75 ...
Effect of extrusion conditions and lipoxygenase inactivation treatment on the physical and nutritional properties of corn/cowpea ( Vigna unguiculata ) blends
(Taylor & Francis Ltd, 2009-09)
The influence of lipoxygenase inactivation and extrusion cooking on the physical and nutritional properties of corn/cowpea (Vigna unguiculata) blends was studied. Corn was blended in an 80:15 proportion with cowpea flour ...
Líneas de producción de alimentos para acuicultura con tecnología de extrusión y de bajo costo
(PROGRAMA DE CIENCIA, TECNOLOGÍA E INNOVACIÓN PARA EL DESARROLLO DE MÉXICO, 2013)
Effect of extrusion of whole-grain maize flour on the characteristics of gluten-free cookies
(Elsevier Science, 2020-10-25)
A gluten-free diet is usually lacking in dietary fibre and minerals present in the bran and germ of grains. The aim of this work was to study the effects of different extrusion processes of whole grain maize flours (to ...
Soaking and extrusion effects on physicochemical parameters, phytic acid, nutrient content and mineral bio-accessibility of whole rice grain
(Taylor & Francis, 2015-02)
A combination of soaking and extrusion processes of whole rice grain was studied. The effects of temperature (35–55 °C) and time (24–48 h) of soaking treatment on phytic acid (PA), protein and ashes losses using a factorial ...
Amaranth starch-rich fraction properties modified by extrusion and fluidized bed heating
(Elsevier Science, 2007-01)
Today amaranth is a promising food source yet its technological properties are not well known. The modification of some properties of an amaranth starch-rich fraction by a controlled heating is studied. This fraction was ...
Effect of the extrusion on functional properties and mineral dialyzability from Phaseolus Vulgaris bean flour
(Springer, 2007-12)
The effects of extrusion conditions on cooking degree, flour dispersion viscosity and mineral potential availability of extruded bean flour were studied. Phaseolus vulgaris beans of the agronomic cultivar "Flor de mayo" ...