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Citationswiththetag:EXTRUSIONcooking
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Seeyouatiba.(/c/articles/109185338/seeyouiba)
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Millen,Susannah//ConfectionaryProductionJul/Aug2015,Vol.81Issue5,p5
AnintroductionispresentedinwhichtheeditordiscussesvariousreportswithintheissueontopicsincludingtheInternationalBakery
ExhibitionattheFairgroundMesseMncheninGermanyfromSeptember1217,2015,extrusionandforming,andinspectionsystems
inconfectionerymanufacturing.

EffectOfExtrusionConditionAndDefattedSoybeanInclusionOnThePhysicoChemical,InvitroDigestibilityAnd
SensoryAcceptabilityOfAfricanBreadfruit(TreculiaAfricana)Blends.(/c/articles/94384448/effectextrusionconditiondefatted
soybeaninclusionphysicochemicalinvitrodigestibilitysensoryacceptabilityafricanbreadfruittreculiaafricanablends)

James,SamailaNwabueze,TitusUgochukwu//InternationalJournalofScientific&TechnologyResearchSep2013,
Vol.2Issue9,p207
Effectsofextrusionconditionanddefattedsoybeaninclusiononthephysicochemical,invitrostarchandproteindigestibilityandsensory
acceptabilityofAfricanbreadfruitblendswerestudied.Theexperimenthadtwolevelsoftreatments:blendsIandII.BlendIwas
composedofAfrican...

QualityEvaluationOfExtrudedFullFatBlendOfAfricanBreadfruitSoybeanCornSnack.(/c/articles/94384466/qualityevaluation
extrudedfullfatblendafricanbreadfruitsoybeancornsnack)

OtherTopics

James,SamailaNwabueze,TitusUgochukwu//InternationalJournalofScientific&TechnologyResearchSep2013,
Vol.2Issue9,p212

Afghanistan

Qualityevaluationofextrudates/snacksmadefromfullfatblendofAfricanbreadfruitsoybeancornwasstudied.Therawflourblendwas

AIDS/HIV

extrudedinasinglescrewextruderat21%moisturecontent,140Cbarreltemperature,140rpmscrewspeedfittedwith2mmdie

AlternativeEnergyExploration

nozzlediameter.Food...

ArcticDrilling
BankBailout
Blogging

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Articlescitationswiththetag:EXTRUSIONcooking

ExpansionCharacteristicsofSelectedStarchyCropsduringExtrusion.(/c/articles/112135803/expansioncharacteristicsselected

BorderWalls

starchycropsduringextrusion)

BullyinginSchools

Fayose,FolasayoT.//WestIndianJournalofEngineeringJan2013,Vol.35Issue2,p58

CampaignFinanceReform

Inthisstudy,theeffectofextrusionprocessparametersofalocallydevelopedextruderontheexpansionofextrudatesoftheflourand

CarbonOffsetting

starchofmaizeandcassavawhicharegrowninNigeriainlargequantitywascharacterised.Thesewerecomparedwiththoseofwheat

EconomicStimulusPackage

flourwhichiscommonly...

EndangeredSpecies
ExecutivePay
GlobalWarming

Agrofoodindustrybyproductsintovalueaddedextrudedfoods.(/c/articles/111314878/agrofoodindustrybyproductsvalueadded

Globalization

extrudedfoods)

GunControl

Paraman,IlankovanSharif,MianK.Supriyadi,SusmokoRizui,SyedS.H.//Food&BioproductsProcessing:

ImmigrationRestrictions

TransactionsoftheInstitutionoOct2015,Vol.96,p78

IntelligentDesign

Foodindustrycoproducts,fruitpomaceandliquidwhey,wereconvertedintoshelfstable,puffedproductsbyusinglowshear,low

IraqWar

temperaturesupercriticalfluidextrusion.Coproductswereutilizedasasourceofdietaryfiber,phytochemicals,andmilknutrientsin

Israel&thePalestinians

extrudedproducts.Liquid...

Literacy
Medicare
NorthKorea

Extrufood.(/c/articles/84975002/extrufood)

NuclearPower

Paraman,IlankovanSharif,MianK.Supriyadi,SusmokoRizui,SyedS.H.//Confectionary

Obesity

ProductionDec2012/Jan2013,Vol.78Issue9,p24

Pirates

ThearticlepresentsaprofileofNetherlandsbasedExtrufood,aunitofExtrugroupBVwhichmanufacturesextrusionmachineryand

SexEducationinSchools

peripheralequipmentfortheconfectionery,petsnacksandplasticsindustries.

SocialNetworkingSites
StemCellResearch
UniversalHealthCare

EFFECTOFFEEDINGPOULTRYSLAUGHTERWASTEBASEDDOGDIETBISCUITSONINTAKE,PALATABILITYAND

Vegetarianism

NUTRIENTUTILIZATIONINLABRADORDOGS.(/c/articles/85945153/effectfeedingpoultryslaughterwastebaseddogdietbiscuitsintake

WaronTerror

palatabilitynutrientutilizationlabradordogs)

Mahender,M.Sudhakar,K.Harikrishna,Ch.//IndianJournalofAnimalResearchMar2013,Vol.47Issue1,p79
Anexperimentwasconductedina4x4LSDtrialusingadultLabradordogs(liveweight18.250.25kg,380.752.81daysofage)
tofindouttheeffectofincorporationofdifferentlevelsofpoultryslaughterwaste(PSW)indogdietsondrymatter(DM)intake,
palatabilityand...

DETERMINATIONOFTEXTURALPROPERTIESOFDIFFERENTKINDSOFKETCHUPSOFTWODIFFERENTRATES
UNDERDIFFERENTCONDITIONSOFSTORAGEFORTHEDETERMINATIONOFTHEIRCONSUMALQUALITY.
(/c/articles/96728060/determinationtexturalpropertiesdifferentkindsketchupstwodifferentratesunderdifferentconditionsstoragedeterminationtheir
consumalquality)

Bebejov,Andreaapla,JozefZajc,PeterBelej,ubomrurlej,JozefVietoris,Vladimr//SlovakJournalofFood
Sciences2014,Vol.8Issue1,p25
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Articlescitationswiththetag:EXTRUSIONcooking

Theaimofthisworkisanevaluationofstructuralpropertiesofketchupsoriginatingfromfivedifferentproducersattwodifferentbatches
andconsecutivelytheircomparisonindifferentstorageconditionsandadeterminationoftheirconsumablequality.Usingtheobjective
instrumental...

Useextrusioncookingtoprocessthermoplasticstarch.(/c/articles/97867831/useextrusioncookingprocessthermoplasticstarch)
Bebejov,Andreaapla,JozefZajc,PeterBelej,ubomrurlej,JozefVietoris,Vladimr//EmergingFoodR&D
ReportSep2014,Vol.25Issue6,p6
Thearticlediscussesthestudythatinvestigatestheusesofextrusionofcookinginprocessingthermoplasticstarch(TPS).Itoffersbrief
overviewofthebackgroundandmethodofthestudythatobservesvarioustypesofcereals,texturedvegetableproteinproductsand
differentsnackfoods....

Shapingthefuture.(/c/articles/96126101/shapingfuture)
Bebejov,Andreaapla,JozefZajc,PeterBelej,ubomrurlej,JozefVietoris,Vladimr//BritishBaker5/16/2014,
p19
ThearticleexaminesthedevelopmentsinthebakeryinGreatBritain.Itexplorestheroleofautomationofdepositingandextrudingin
savingtimeandresourcesaswellasinachievingefficiency.Italsoofferstwocasestudieswhichemphasizetheimportanceofavoiding
repetition,checking...

Hebenstreit.(/c/articles/109146679/hebenstreit)
Bebejov,Andreaapla,JozefZajc,PeterBelej,ubomrurlej,JozefVietoris,Vladimr//Candy
IndustrySep2015,Vol.180Issue9,p70
ThearticleoffersinformationonfoodandsnackextrusionequipmentmanufacturerHebenstreitfocusingoncompany'sdevelopmentof
completestateoftheartextrusionlinesforsavoryandsweetsnackmanufacturing.

Developmentofmultigrainbreakfastcerealusingextrusiontechnology.(/c/articles/110503950/developmentmultigrainbreakfast
cerealusingextrusiontechnology)

Kaur,GaganJyotRehal,JagbirSingh,BaljitSingh,A.K.Kaur,Amarjeet//AsianJournalofDairy&Food
ResearchSep2015,Vol.34Issue3,p219
Designedexperimentswereconductedtoprepareextrudatesfromdifferentcerealsblendsusingtwinscrewextruder.Linearmodelwas
developedusingResponseSurfacemethodology(RSM)tostudytheeffectofthevariables(rice,wheat,maize)onSEI(sectional
expansionindex),WAI(water...

PROPERTIESOFCORNEXTRUDATESWITHADDITIONOFCHICKPEAFLOUR.(/c/articles/112045322/propertiescornextrudates
additionchickpeaflour)

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Articlescitationswiththetag:EXTRUSIONcooking

Jozinovi,A.Akar,.Babi,J.Milievi,B.etka,I.ubari,D.//TechnologicaActaDec2015,Vol.8Issue2,p31
Extrusionisasignificantprocessinthefoodindustry,wherecorngritsisoftenusedasthemainrawmaterialtowhichvarioustypesof
flourscanbeaddedtoincreasenutritionvalueandtoimprovephysicochemicalproperties.Chickpea(CicerarietinumL.)isoneofthe
world'smostimportant...

EffectofMaltingandNixtamalizationProcessesonthePhysicochemicalPropertiesofInstantExtrudedCornFlourand
TortillaQuality.(/c/articles/108951909/effectmaltingnixtamalizationprocessesphysicochemicalpropertiesinstantextrudedcornflourtortillaquality)
RodrguezMartnez,NicolsSalazarGarca,MaraRamrezWong,BenjamnIslasRubio,AlmaPlattLucero,Luis
MoralesRosas,IgnacioMarquezMelendez,RubnMartnezBustos,Fernando//PlantFoodsforHuman
NutritionSep2015,Vol.70Issue3,p275
Thisresearchaimedtoprepareinstantflourfrommaltedandraw(unmalted)cornfloursnixtamalizedbytheextrusionprocessand
evaluatetheeffectonthephysicochemicalpropertiesoftortillaspreparedusingtheseflours.Whitemaizewasmaltedfor24h,driedat50
1C,and...

EffectsofSomeExtrusionVariablesonPhysicochemicalCharacteristicsofExtrudedCornStarchpassionFruitPulp(
Passifloraedulis)Snacks.(/c/articles/99853290/effectssomeextrusionvariablesphysicochemicalcharacteristicsextrudedcornstarchpassion
fruitpulppassifloraedulissnacks)

Corts,R.Guzmn,IigoMartnezBustos,Fernando//PlantFoodsforHumanNutritionDec2014,Vol.69Issue4,
p365
Theaimofthisworkwastostudytheeffectoftheadditionofpassionfruitpulp(PFP:07%),thevariationofbarreltemperatureinthe
thirdzoneextruder(BT:80140C)andfeedmoisture(FM:1630%)inablendofcornstarchandpassionfruitpulpondifferent
physicochemical...

Barleyresiduefindsuseinextrudedcookies.(/c/articles/82187708/barleyresiduefindsuseextrudedcookies)
Corts,R.Guzmn,IigoMartnezBustos,Fernando//EmergingFoodR&DReportOct2012,Vol.23Issue7,p1
Thearticlefocusesontheuseofbarleybagasseinextrudedcookies.Itstatesthatthebarleyresidueisrichinproteinandfibercontent
whenwaterisremoved.ItsaysthattheBrazilianscientistsexaminedhowcornbarleypregelatinizedflourwillaffectconsumers'likingof
extruded...

EffectofBrewer'sSpentGrainAdditiononPropertiesofCornExtrudateswithanIncreasedDietaryFibreContent.
(/c/articles/85946629/effectbrewersspentgrainadditionpropertiescornextrudatesincreaseddietaryfibrecontent)

Makowska,AgnieszkaMildnerSzkudlarz,SylwiaObuchowski,Wiktor//PolishJournalofFood&Nutrition
Sciences2013,Vol.63Issue1,p19
Theeffectofbrewer'sspentgrainaddition(5,10,15and20%w/w)onselectedpropertiesofextrudatesproducedfromcorngritswith
variousmoisturecontents(12.5%,13.5%,14.5%and15.5%)wasanalysedinthisstudy.Itwasshownthatanadditionofbrewer'sspent
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Articlescitationswiththetag:EXTRUSIONcooking

grain(BSG)toextrudates...

WYBRANECECHYJAKOCIOWECHRUPEKKUKURYDZIANYCHZDODATKIEMODTUSZCZONYCHNASION
LNU.(/c/articles/88035817/wybranecechyjakociowechrupekkukurydzianychzdodatkiemodtuszczonychnasionlnu)
Wjtowicz,AgnieszkaPasternak,EwelinaJuko,StanisawHodara,KrystynaKozowicz,Katarzyna//Acta
ScientiarumPolonorum.TechnicaAgraria2012,Vol.11Issue3/4,p25
Thispaperpresentstheresultsofsomephysicalcharacteristicsandtextureofcornsnacksenrichedwiththeadditionofdefatted
flaxseedsinamountof2.5to15%.CornsnackswereextrudedusingTS45singlescrewextrusioncookerwithplasticizingunit
configurationofL/D=12inthe...

InfluenceofBuckwheatAdditiononPhysicalProperties,TextureandSensoryCharacteristicsofExtrudedCornSnacks.
(/c/articles/92708023/influencebuckwheatadditionphysicalpropertiestexturesensorycharacteristicsextrudedcornsnacks)

Wjtowicz,AgnieszkaKolasa,AnnaMocicki,Leszek//PolishJournalofFood&NutritionSciences
Theinfluenceofbuckwheatadditiononphysicalproperties,texture,colourandsensorycharacteristicsofextrudedcornsnacksare
presentedinthispaper.SnackswerepreparedwithasinglescrewextrusioncookerTS45withL:D=12:1,shapedonthecircularopen
die3mm,screwspeedduring...

Extrudedreadytoeatfunctionalsnackusesmilletlegumeblend.(/c/articles/89596909/extrudedreadytoeatfunctionalsnackuses
milletlegumeblend)

Wjtowicz,AgnieszkaKolasa,AnnaMocicki,Leszek//EmergingFoodR&DReportAug2013,Vol.24Issue5,p2
ThearticlediscussesastudyfromIndianscientistsonthedevelopmentofanextrudedreadytoeat(RTE)snackusingkodomillet,
soybeanandfenugreek.Itsaysthatthescientistshasformulatedacompositeflourfromkodo,soyandfenugreek,andcarriedoutatwin
screwextrusioncooking.It...

EffectofExtrusionCookingofWhiteYam(Dioscorearotundata)andBambaraNut(Vignasubterranean)BlendonSome
SelectedExtrudateParameters.(/c/articles/71491454/effectextrusioncookingwhiteyamdioscorearotundatabambaranutvignasubterranean
blendsomeselectedextrudateparameters)

Oluwole,BolanleOluwatoyinOlapade,AbiodunAdekunle//Food&NutritionSciencesAug2011,Vol.2Issue6,p599
Theeffectofthermoextrusionprocessingofwhiteyam(Dioscorearotundata)andbambaranut(Vignasubterranean)onsomeselected
extrudateparametersofresidencetime,throughputandmoisturecontentwereinvestigatedinthisstudy.Bothyamandbambaranut
wereprocessedintomealsof750...

TheEffectofGlandlessCottonseedMealContentandProcessParametersontheFunctionalPropertiesofSnacks
duringExtrusionCooking.(/c/articles/87072250/effectglandlesscottonseedmealcontentprocessparametersfunctionalpropertiessnacksduring
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Articlescitationswiththetag:EXTRUSIONcooking

extrusioncooking)

ReyesJquez,DamianCasillas,FavioFlores,NancyAndradeGonzlez,IsaacSolsSoto,AquilesMedrano
Roldn,HiramCarrete,FranciscoDelgado,Efren//Food&NutritionSciencesDec2012,Vol.3Issue12,p1716
Theresultsofthepresentstudyindicatethatglandlesscottonseedmeal(CSM)canbeincorporatedinextrudedcornfloursnacksata
10%contentlevel,whichincreasessnackproteincontentto12.8%andreducefatcontentto6.2%.Toimprovesnacks'nutritionalquality,
CSMandcornflourwere...

EffectofTomatoPulpAdditionontheFunctionalPropertiesofExtrudates.(/c/articles/94073815/effecttomatopulpadditionfunctional
propertiesextrudates)

Tonyali,BadeCaltinoglu,CaglaSensoy,Ilkay//InternationalProceedingsofChemical,Biological&
Environmenta2013,Vol.50,p34
Effectofadditionoftomatopulponthephysicalparametersandtheeffectofextrusiononfunctionalpropertiesoftheextrudateswere
investigated.Corngritswithandwithouttomatopulpat30%moisturewereextruded.Sectionalexpansionindex,colorandsensory
analysiswereconducted....

TwinscrewExtrusionProcessingofVegetablebasedProteinFeedsforYellowPerch(Percaflavescens)Containing
DistillersDriedGrains,SoyProteinConcentrate,andFermentedHighProteinSoybeanMeal.(/c/articles/79318188/twinscrew
extrusionprocessingvegetablebasedproteinfeedsyellowperchpercaflavescenscontainingdistillersdriedgrainssoyproteinconcentratefermentedhigh
proteinsoybeanmeal)

Fallahi,ParisaMuthukumarappan,KasiviswanathanRosentrater,KurtA.Brown,MichaelL.//JournalofFood
ResearchAug2012,Vol.1Issue3,p230
Changingtoalternativeproteinsourcessupportsproductionofmoreeconomicaquafeeds.Twoisocaloric(3.06kcal/g)and
isonitrogenous(40%db)experimentalfeedsforjuvenileyellowperchwereformulatedwithincorporationoffermentedsoybeanmeal
(FSBM)andsoyproteinconcentrate(SPC),...

ExtrudedFlaxseedMealEnhancestheNutritionalQualityofCerealbasedProducts.(/c/articles/87671070/extrudedflaxseedmeal
enhancesnutritionalqualitycerealbasedproducts)

Giacomino,S.Peas,E.Ferreyra,V.Pellegrino,N.Fournier,M.Apro,N.OliveraCarrin,M.Frias,J.//PlantFoods
forHumanNutritionJun2013,Vol.68Issue2,p131
Humanconsumptionofflaxseedisincreasingduetoitshealthbenefitpropertiesandextrusionprocessescanenhanceitsnutritional
quality.Extrudedflaxseedmeal(EFM)obtainedinapilotplantwascharacterizedandincorporatedinflourmixesandcerealbasedbars
todemonstrateits...

Novelsnacks,beveragesfromraw,processedspecialtycrops,grains,legumes.(/c/articles/96901208/novelsnacksbeveragesfrom
rawprocessedspecialtycropsgrainslegumes)

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Articlescitationswiththetag:EXTRUSIONcooking

Giacomino,S.Peas,E.Ferreyra,V.Pellegrino,N.Fournier,M.Apro,N.OliveraCarrin,M.Frias,J.//Emerging
FoodR&DReportJul2014,Vol.25Issue4,p2
ThearticlereportsonthemoveofthescientistsattheU.S.DepartmentofAgricultureAgriculturalResearchService(ARS)tousean
extrusionprocesstoproducefoodsthatofferenhancednutritionalandsensoryproperties.Itoffersdetailsofthestudywhichaimsto
developglutencontaining...

SNACKSYPRODUCTOSEXTRUDIDOSYMUCHOMS!(/c/articles/54735584/snacksyproductosextrudidosymuchoms)
Giacomino,S.Peas,E.Ferreyra,V.Pellegrino,N.Fournier,M.Apro,N.OliveraCarrin,M.Frias,J.//Industria
Alimenticiaoct2010,Vol.21Issue10,p40
Noabstractavailable.

Optimizationofextrusionconditionsforreadytoeatbreakfastcerealenhancedwithdefattedricebran.
(/c/articles/95586512/optimizationextrusionconditionsreadytoeatbreakfastcerealenhanceddefattedricebran)

Charunuch,C.Limsangouan,N.Prasert,W.Wongkrajang,K.//InternationalFoodResearchJournal2014,Vol.21
Issue2,p713
Defattedricebranwasincorporatedwithcerealbasebyanextrusionprocesstoobtainafunctional,readytoeatbreakfastcereal.This
studyinvestigatedtheeffectsofdefattedricebrancontent(10,15and20%),thesixthbarreltemperature(H6:130,140and150C),
andfeedmoisture...

EffectofExtrusionCookingVariablesontheTorqueandSpecificMechanicalEnergyofaSingleScrewExtruder.
(/c/articles/96215442/effectextrusioncookingvariablestorquespecificmechanicalenergysinglescrewextruder)

Omeire,G.C.Iwe,M.O.Akobundu,E.N.T.//BritishJournalofAppliedScience&Technology7/1/2014,Vol.4Issue
19,p2772
Aims:Theoperationofasinglescrewextruderundertheinfluenceoflocallyavailablerawmaterials(Africanyambean(AYB)and
cassavaproductsweredeterminedusingthemeasuresoftorqueandspecificmechanicalenergyoftheextruder.Thespecificmechanical
energy(SME)isagood...

Improvementofnutritionalandfunctionalpropertiesofextrudedfoodproducts.(/c/articles/97718538/improvementnutritional
functionalpropertiesextrudedfoodproducts)

OBRADOVI,VALENTINABABI,JURISLAVUBARI,DRAGOAKAR,uRICAJOZINOVI,ANTUN//Journal
ofFood&NutritionResearch2014,Vol.53Issue3,p189
Fortheproductionof"snack"foods,maize,wheat,ryeandriceareusedasbasicingredients.Withthedevelopmentofextrusion
technology,specialattentionisfocusedontheenrichmentofextrudedproductswithdifferentingredientslikeproteins,dietaryfibreor
bioactivecompounds....

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Articlescitationswiththetag:EXTRUSIONcooking

THEEFFECTOFEXTRUDATEFINENESSONTHESHAPEOFPARTICLESOBTAINED.(/c/articles/98324344/effectextrudate
finenessshapeparticlesobtained)

Ekielski,A.elaziski,T.Zdanowska,P.Florczak,I.//INMATEHAgriculturalEngineeringMayAug2014,Vol.43Issue
2,p137
Theaimofthisstudywastoinvestigatetheinfluenceofthegroundedextrudatefractionontheobtainedparticles'shapeandattemptto
linkthesecharacteristicswiththequalityoftheextrudatefromwhichtheywereoriginated.Thematerialusedinthestudywasthewheat
cornextrudate...

ReconsideringtheConceptofDrySurfaceTreatmentofCellulosicPapertoProduceCoatedPaperProducts.
(/c/articles/89393457/reconsideringconceptdrysurfacetreatmentcellulosicpaperproducecoatedpaperproducts)

FeiYangJingShen//BioResourcesAug2013,Vol.8Issue3,p3177
Theconceptofdrysurfacetreatmentforpapercoatingapplicationshasbeenavailableformorethantenyears.Differentfrom
conventionalcoatingmethodssuchasextrusioncoatingandsuspensioncoating,drysurfacetreatmentinvolvesacombinedprocessof
noncontactdepositionofcoating...

EffectsofExtrusionCookingontheNutrientandAntiNutrientCompositionofPigeonPeaandUnripePlantainBlends.
(/c/articles/88991552/effectsextrusioncookingnutrientantinutrientcompositionpigeonpeaunripeplantainblends)

J.C.,AnuonyeA,JigamA.M,NdacekoG.//JournalofAppliedPharmaceuticalScienceMay2012,Vol.2Issue5,p1
Theeffectsofextrusioncookingonthenutrientandantinutrientcompositionofrawandextrudedblendsofpigeonpeaandunripe
plantainflourswereevaluated.Pigeonpeaseedswerecleanedandprocessedintoflourwhileunripeplantainwaspeeled,sliced,dried
andmilledintoflour...

EffectofExtrusionCookingVariablesontheTorqueandSpecificMechanicalEnergyofaSingleScrewExtruder.
(/c/articles/98278096/effectextrusioncookingvariablestorquespecificmechanicalenergysinglescrewextruder)

Omeire,G.C.Iwe,M.O.Akobundu,E.N.T.//BritishJournalofAppliedScience&Technology2014,Vol.4Issue28,
p2772
Aims:Theoperationofasinglescrewextruderundertheinfluenceoflocallyavailablerawmaterials(Africanyambean(AYB)and
cassavaproductsweredeterminedusingthemeasuresoftorqueandspecificmechanicalenergyoftheextruder.Thespecificmechanical
energy(SME)isagood...

Extrusioncookingofstarchprotectiveloosefillfoams.(/c/articles/95901307/extrusioncookingstarchprotectiveloosefillfoams)
Mitrus,MarcinMoscicki,Leszek//ChemicalEngineeringResearch&Design:TransactionsoftheInstApr2014,Vol.92
Issue4,p778
OneofthemostinterestingalternativestoEPSisextrusionofstarchbasedmaterials.TPSbasedbiocompositescanbeprocessed,ina
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Articlescitationswiththetag:EXTRUSIONcooking

onestepprocess,viaanextrusioncooking.Wideprogramoftheexperimentalworkswithapplicationofextrusioncookingforproduction
ofstarchyloosefill...

Laserspectralanalysisofstarchproducts.(/c/articles/70715378/laserspectralanalysisstarchproducts)
Burakov,V.Tarasenko,N.Zhuravlova,V.Kiris,V.Litvjak,V.Stepanenko,A.//JournalofApplied
SpectroscopyJan2012,Vol.78Issue6,p899
Wehavedevelopedlaserspectralanalysis(LSA)methodsforqualitycontrolofstarchproductsintherawmaterialstageandafter
thermomechanicalprocessing(extrusion).Weshowthatitispossibletoplotacommoncalibrationcurveforanalyteelementsindifferent
typesofanalytesamples,...

PROCESSDEVELOPMENTANDEVALUATIONOFQUALITYCHARACTERISTICSOFMULTILEGUMEPASTA.
(/c/articles/99336110/processdevelopmentevaluationqualitycharacteristicsmultilegumepasta)

Kumari,P.VasanthaSangeetha,Narayanasamy//JournalofDairyingFoods&HomeSciencesSep2014,Vol.33Issue
3,p190
Legumesconstituteanimportantsourceofdietaryproteinforlargesegmentsoftheworld'spopulationparticularlyinthosecountriesin
whichtheconsumptionofanimalproteinislimitedbynonavailabilityorisselfimposedbecauseofreligiousorculturalhabits.Thepresent
studyfocusedon...

InfluenceofExtrusionofWhiteLupins(LupinusalbusL.)ontheApparentMetabolizableEnergyandIlealNutrient
DigestibilityforBroilers.(/c/articles/91248977/influenceextrusionwhitelupinslupinusalbuslapparentmetabolizableenergyilealnutrientdigestibility
broilers)

JangHo.SonRavindran,Velmurugu//InternationalJournalofPoultryScience2012,Vol.11Issue5,p565
Inthepresentstudy,theinfluenceofextrusiononthecompositionandnutritivevalueofwhitelupins(LupinusalbusL.)wasevaluated.
Theextrudatewasproducedbytheextrusioncookingofwhitelupinsat22%moistureleveland140C.Threetreatmentdietsconsisting
ofacornsoybasal...

THEVISIONSYSTEMUSAGEASDATASOURCEFORSTATISTICALPROCESSCONTROLINTHEFOOD
EXTRUSION.(/c/articles/100260381/visionsystemusageasdatasourcestatisticalprocesscontrolfoodextrusion)
elaziski,T.Ekielski,A.Florczak,I.//INMATEHAgriculturalEngineeringSepDec2014,Vol.44Issue3,p111
Theaimofthisstudywastouseavisionsystemforstatisticalqualitycontrolofthecourseofextrudedproductsqualitychangesdescribed
bytheexpansioncoefficientoftheproductandthecolordistribution.Theexpansioncoefficientwasmeasureddirectlyattheextruder
nozzleand...

EffectofDifferentlyTreatedRicePolishingonLayersPerformance.(/c/articles/109128707/effectdifferentlytreatedricepolishinglayers
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Articlescitationswiththetag:EXTRUSIONcooking

performance)

Sehole,MuhammadMohsinKhalique,AnjumJabbar,MakhdoomAbdulAkram,MuhammadMarghazani,Illahi
Bakhsh//PakistanJournalofZoologyApr2011,Vol.43Issue2,p349
Thisstudywasdesignedtoinvestigatetheeffectofdifferentlytreatedricepolishingsuchasautoclaving(T2),extrusion(T3)andoil
extraction(T4)ontheperformanceof20weeksoldwhiteleghornlayers.Resultsshowedthatextrusiontreatmentwassignificantly
(P<0.05)betterinegg...

TEXTURIZATIONOFDEFATTEDSOYBEANPROTEIN:OPTIMIZATIONBYRESPONSESURFACEMETHODOLOGY
ANDSTUDYOFFUNCTIONALPROPERTIES.(/c/articles/95025897/texturizationdefattedsoybeanproteinoptimizationbyresponsesurface
methodologystudyfunctionalproperties)

SureshBhiseKaurA.ManikantanM.R.//CarpathianJournalofFoodScience&TechnologyDec2013,Vol.5Issue
1/2,p52
Theobjectiveofstudywastotexturizeandevaluatethenutritionalandfunctionalpropertiesofdefattedsoybeanmealusedasbyproducts
oftheoilextraction.FromRSMgeneratedmodeloptimumconditionswere19.84percentfeedmoisturecontent,300rpmscrewspeed
and180Cbarrel...

Evaluationofextrudedsnacksfromblendsofacha(Digitariaexilis)andcowpea(Vignaunguiculata)flours.
(/c/articles/87526298/evaluationextrudedsnacksfromblendsachadigitariaexiliscowpeavignaunguiculataflours)

Olapade,AbiodunAdekunleAworh,OguguaCharles//AgriculturalEngineeringInternational:CIGRJournal2012,Vol.
14Issue3,p210
TheproductionofachaandcowpeaarethecomplementaryfoodandareproducedinlargequantitiesinNigeria,whicharethemajor
sourcesofproteinandcarbohydraterespectively.Thestudywasproposedondevelopedhighproteinenergycomplementaryfoodsfrom
theblendsofcowpeaandachausing...

DevelopmentandevaluationofRTE(ReadytoEat)extrudedsnackusingeggalbuminpowderandcheesepowder.
(/c/articles/90125082/developmentevaluationrtereadyeatextrudedsnackusingeggalbuminpowdercheesepowder)

Kocherla,PriyankaAparna,KunaLakshmi,Devi.N.//AgriculturalEngineeringInternational:CIGRJournalDec2012,
Vol.14Issue4,p179
Extrudedsnackswerepreparedfromflourblendsmadewithcornflour,riceflourandeggalbuminpowder/Cheesepowderina
proportionof3550:3550:530respectively,andmoisturewasadjustedto1720.Differentformulationswereextrudedat805C
(heaterI)and75105C...

POWERsurge.(/c/articles/102452968/powersurge)
HANACEK,ANDY//NationalProvisionerFeb2015,Vol.229Issue2,p18
ThearticleoffersinformationonfoodprocessingcompanyJBarBFoodslocatedinWeimar,Texas.Topicsdiscussedincludethe
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Articlescitationswiththetag:EXTRUSIONcooking

acquisitionofthecompanyforEarlCampbellsausagebrand,theinstallationbythecompanyofthecoextrusion(coex)systemfor
manufacturingsausage,andtheroleof...

EffectofDifferentProcessingTechniquesonProteinQualityofHatcheryWasteMeals.(/c/articles/110621774/effectdifferent
processingtechniquesproteinqualityhatcherywastemeals)

Mahmud,AtharSaimaMuhammadZafarullahKhanMakhdoomAbdulJabbarAbdulWaheedSahotaSiddique,
Saima//PakistanJournalofZoologyOct2015,Vol.47Issue5,p1319
Thenutrientcompositionandproteinqualityofhatcherywaste(HW)wasevaluatedbyusingdifferentprocessingtechniquesi.e.,cooking,
autoclavingandextrusion.Theproteincontentsofthecooked,autoclavedandextrudedhatcherywastemealswere43.67,44.10and
41.64%,respectively....

OPTIMIZATIONOFEXTRUSIONPARAMETERSFORDEVELOPMENTOFREADYTOEATBREAKFASTCEREAL
USINGRSM.(/c/articles/97764464/optimizationextrusionparametersdevelopmentreadytoeatbreakfastcerealusingrsm)
Kaur,G.J.Rehal,J.Singh,A.K.Singh,B.Kaur,A.//AsianJournalofDairy&FoodResearch06/01/2014,p77
Designedexperimentswereconductedtooptimizetheoperatingconditionsduringthepreparationofmultigrainextrudates(rice45.4%,
wheatandmaize27.3%each)withmoisturecontent(14,16,18%)atdieheadtemperature(125,150,175C)andscrewspeed
(400,500,600rpm).Suitable...

Effectofprocessingontheprotectionofhighlydegradableproteinsourcesinsteers.(/c/articles/111896368/effectprocessing
protectionhighlydegradableproteinsourcessteers)

Kumar,M.YugandharRavi,A.//IndianJournalofAnimalResearchDec2015,Vol.49Issue6,p778
Theeffectofheattreatment(125Cfor3m),formaldehydetreatment(3.4g/100gCP)orextrusioncookingontheprotein
disappearanceandtheeffectiveproteindegradability(EPD)ofproteinsourcessuchasbabulseedmeal,coconutcake,driedpoultry
waste,guarmeal,mustardcake,rape...

Predictiveequationsandresponsesurfaceanalysisforsorghumgrainextrudate.(/c/articles/112038211/predictiveequations
responsesurfaceanalysissorghumgrainextrudate)

Adekola,KehindeAdedeji//AgriculturalEngineeringInternational:CIGRJournalDec2015,Vol.17Issue4,p247
Theextrusionandextrudatepropertiesmeasuredincludeexpansionindices(orpuffindices),bulkdensity,residencetime,soliddensity,
moisturecontent,maximumstress,watersolubilityindex(WSI),waterabsorptionindex(WAI),extruderoutput,crispnessandcolor.The
rangesofthethree...

TheImpactofLinseedOilLipidsonthePhysicalPropertiesofCornCrispsandthePossibilityofObtainingCrisps
Enrichedwithn3FattyAcids.(/c/articles/108674998/impactlinseedoillipidsphysicalpropertiescorncrispspossibilityobtainingcrispsenrichedn
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Articlescitationswiththetag:EXTRUSIONcooking

3fattyacids)

Szterk,ArkadiuszRogalski,MateuszSzymborski,Tomasz//JournaloftheAmericanOilChemists'Society
(JAOCS)Aug2015,Vol.92Issue8,p1195
Linseedoil,alsoknownasflaxseedoil,isobtainedfromthedried,ripenedseedsoftheflaxplant(Linumusitatissimum).Theoilis
obtainedbypressing,sometimesfollowedbysolventextractionsupportedbyarefiningprocess.Linseedoilisanedibleoilthatisin
demandasanutritional...

MOISTURECONTENTEFFECTONEXTRUDEDPEA(PISUMSATIVUML.)PRODUCTPHYSICALPROPERTIES.
(/c/articles/112819878/moisturecontenteffectextrudedpeapisumsativumlproductphysicalproperties)

Strauta,LieneMuiznieceBrasava,SandraGedrovica,Ilga//ResearchforRuralDevelopmentInternationalScientific
Confer2015,Vol.1Issue1,p124
Fromlegumeseedsitispossibletomakenewproductswithdifferentphysicalpropertiessuchassizeandhardnessbyusingextrusion
cooking.Peasareproductsthatnormallyneedaratherlongcookingtime,butextrusioncookingcanmakethemmoreusableindaily
humandiet.Asproteinbased...

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