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Articles (22)

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1-10 of 22 results for Extrusion cooking

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Select article: Near Infrared On-Line Measurement of Degree of Cook in Extrusion Processing of Wheat Flour

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Research article

First published 1999-3

Near Infrared On-Line Measurement of Degree of Cook in Extrusion Processing of Wheat Flour

A.J. Evans, S. Huang, B.G. Osborne [...]

Journal of Near Infrared Spectroscopy

Select article: Effect of different extrusion methods on physicochemical properties and qualities of noodles based on rice flour

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Research article

First published 2023-4

Effect of different extrusion methods on physicochemical properties and qualities of noodles based on rice flour

Nispa Seetapan, Bootsrapa Leelawat, Nattawut Limparyoon [...]

Food Science and Technology International

Select article: Physicochemical properties and structural characteristics of whole grain Oryza sativa L. with different treatments

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Research article

First published 2016-6

Physicochemical properties and structural characteristics of whole grain Oryza sativa L. with different treatments

Micaela Albarracín, Pau Talens, Nuria Martínez-Navarrete [...]

Food Science and Technology International

Select article: Feasibility of utilizing sweet potato solids in extrusion cooking / Extrusión de pulpa de batata

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Research article

First published 1997-6

Feasibility of utilizing sweet potato solids in extrusion cooking / Extrusión de pulpa de batata

H.M. Khalil, B.R. Henry

Food Science and Technology International

Select article: Cambios microestructurales del almidón de Canavalia ensiformis modificado por métodos térmicos / Microstructural changes of Canavalia ensiformis starch modified by thermal methods

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Research article

First published 1999-2

Cambios microestructurales del almidón de Canavalia ensiformis modificado por métodos térmicos / Microstructural changes of Canavalia ensiformis starch modified by thermal methods

A.M. Rincón Carlés, E.E. Pérez Sira, Z.M. González Parada [...]

Food Science and Technology International

Select article: The Applicability of near Infrared Reflectance Spectroscopy for Determining Solubility and Digestibility of Heated Protein under High Pressure

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Research article

First published 1995-3

The Applicability of near Infrared Reflectance Spectroscopy for Determining Solubility and Digestibility of Heated Protein under High Pressure

R.K. Cho, J.H. Lee, J.J. Ahn [...]

Journal of Near Infrared Spectroscopy

Select article: Near Infrared Spectroscopic Studies of Starch and Water in Some Processed Cereal Foods

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Research article

First published 1996-1

Near Infrared Spectroscopic Studies of Starch and Water in Some Processed Cereal Foods

B.G. Osborne

Journal of Near Infrared Spectroscopy

Select article: Proximate,structural,textural,sensory and microbiological properties of non-gluten extrudate using Sorghum ( Sorghum bicolor L. Moench) and a sprouted legume ( Phaseolus lunatus L.)

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Research article

First published 2026-3

Proximate,structural,textural,sensory and microbiological properties of non-gluten extrudate using Sorghum ( Sorghum bicolor L. Moench) and a sprouted legume ( Phaseolus lunatus L.)

Adedoyin I. Adebayo, Adebola O. Oladunjoye

Food Science and Technology International

Select article: Single screw extrusion of apple pomace-enriched blends: Extrudate characteristics and determination of optimum processing conditions

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Research article

First published 2018-7

Single screw extrusion of apple pomace-enriched blends: Extrudate characteristics and determination of optimum processing conditions

Poonam Singha, Kasiviswanathan Muthukumarappan

Food Science and Technology International

Select article: Note: Rheological changes in cooked cornmeal dough due to differences in moisture content using squeezing flow viscometry/Nota: Efecto del contenido de húmedad en las propiedades reológicas de masa de maíz cocida usando viscometría de compresión entre dos platos lubricados

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Research article

First published 1995-2

Note: Rheological changes in cooked cornmeal dough due to differences in moisture content using squeezing flow viscometry/Nota: Efecto del contenido de húmedad en las propiedades reológicas de masa de maíz cocida usando viscometría de compresión entre dos platos lubricados

R.G. Moreira, T.-Er Lo, M.E. Castell-Perez

Food Science and Technology International

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