Keywords: پخت و پز اکستروژن; Extrusion cooking; Pea protein isolate; Initial expansion; Shrinkage; Melt viscosity; Glass transition temperature;
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Keywords: پخت و پز اکستروژن; Xanthan gum; Extrusion cooking; Composite bread; Sorghum flour; Viscoelasticity;
Keywords: پخت و پز اکستروژن; Extrusion cooking; Physical blowing agent; Color; Texture; Microstructure;
Keywords: پخت و پز اکستروژن; Resistant starch; Extrusion cooking; Amylotype corn starch; Birefringence; Functional properties;
Keywords: پخت و پز اکستروژن; Sorghum flour; Extrusion cooking; Stress-relaxation; Heating rate; SEM;
Keywords: پخت و پز اکستروژن; Extrusion cooking; Sorghum flour; Amylose-lipid complex; Crystallinity;
Keywords: پخت و پز اکستروژن; Extrusion cooking; Pea protein isolate; Rice starch; Structure; Texture; X-ray micro-computed tomography;
Keywords: پخت و پز اکستروژن; Common beans; Extrusion cooking; Bean powder; Chemical composition; Functional properties; Starch digestibility;
Keywords: پخت و پز اکستروژن; Furfural; 5-Hydroxymethylfurfural; Maillard reaction; Extrusion cooking; CO2 injection method;
Keywords: پخت و پز اکستروژن; Furosine; Maillard reaction; Extrusion cooking; CO2 injection method
Keywords: پخت و پز اکستروژن; Green banana flour; Extrusion cooking; Physicochemical properties; Phenolics and antioxidant capacity;
Keywords: پخت و پز اکستروژن; Specific mechanical energy; Physicochemical properties; Texturized soy protein; Extrusion cooking;
Keywords: پخت و پز اکستروژن; Biofortification; Extrusion cooking; Snacks; Protein;
Keywords: پخت و پز اکستروژن; SEM; scanning electron microscopy; CCD; central composite design; Broccoli; Extrusion cooking; Modeling; Moisture diffusion coefficient; Olive paste; Structure;
Keywords: پخت و پز اکستروژن; Extrusion cooking; Porosity; Rice gritsAPD, average pore diameter; CPV, cumulative pore volume; FMC, feed moisture content; NA, nitrogen adsorption; MIP, mercury intrusion porosimetry; PSD, differential pore size distribution; p/po, relative pressure; SBE
Sorghum and roasted coffee blends as a novel extruded product: Bioactive compounds and antioxidant capacity
Keywords: پخت و پز اکستروژن; Fiber-rich extrudates; Phytochemicals; Extrusion cooking; Physical properties; Principal component analysis;
A multiple-step slit die rheometer for rheological characterization of extruded starch melts
Keywords: پخت و پز اکستروژن; Extrusion cooking; Online rheometer; Viscosity; Flow curve; Elastic properties; Activation energy
Effects of cold extrusion process on thiamine and riboflavin contents of fortified corn extrudates
Keywords: پخت و پز اکستروژن; Thiamine; Riboflavin; HPLC; Extrusion cooking; Cold extrusion;
Retention of β-carotene as a model substance for lipophilic phytochemicals during extrusion cooking
Keywords: پخت و پز اکستروژن; Extrusion cooking; Lipophilic phytochemicals; β-Carotene; Stability; Thermal stress; Mechanical stress;
The effect of extrusion conditions on mechanical-sound and sensory evaluation of rye expanded snack
Keywords: پخت و پز اکستروژن; Extrusion cooking; Rye flour; Rye extrudate; Texture; Acoustic; Sound emission;
Extruded puffed functional ingredient with oat bran and soy flour
Keywords: پخت و پز اکستروژن; Vegetable protein; Dietary fiber; Extrusion cooking; Mixture design; Corn starch
Study of starch-lipid complexes in model system and real food produced using extrusion-cooking technology
Keywords: پخت و پز اکستروژن; Starch-lipid complexes; Pistachio nut flour; Starch; Oleic acid; Fat loss; Extrusion cooking
Thermal characterisation of corn–lentil extruded snacks
Keywords: پخت و پز اکستروژن; Amylose–lipid complex; DSC; Extrusion cooking; Glass transition; Plasticisation; Sorption isotherms
Phenolic content and antioxidant activity of tortillas produced from pigmented maize processed by conventional nixtamalization or extrusion cooking
Keywords: پخت و پز اکستروژن; Extrusion cooking; Nixtamalization; Phytochemical; Pigmented maize; TortillasDW, dry matter; ORAC, oxygen radical absorbance capacity; TNF, tortillas nixtamalized flours; TEF, tortillas of extruded flours; TFA, total ferulic acid
Shear and elongational viscosities of a complex starchy formulation for extrusion cooking
Keywords: پخت و پز اکستروژن; Viscosity; Elongational flow; Trouton number; Industrial formulation; Extrusion cooking
Functional properties of corn and corn–lentil extrudates
Keywords: پخت و پز اکستروژن; Extrusion cooking; Lentil; Oil absorption; Water absorption; Water solubility
Structural and textural characterization of corn–lentil extruded snacks
Keywords: پخت و پز اکستروژن; Extrusion cooking; Lentil flour; Sensory evaluation; Structure; Texture; Quality
Effect of screw configuration and raw material on some properties of barley extrudates
Keywords: پخت و پز اکستروژن; Extrusion cooking; Barley; Screw configuration
Twin-screw extrusion of barley–grape pomace blends: Extrudate characteristics and determination of optimum processing conditions
Keywords: پخت و پز اکستروژن; Extrusion cooking; Barley; Grape pomace; Response surface methodology; Optimization
Evaluation of snack foods from barley–tomato pomace blends by extrusion processing
Keywords: پخت و پز اکستروژن; Extrusion cooking; Barley; Tomato pomace; Response surface methodology
Prediction of Extrudate Properties Using Artificial Neural Networks
Keywords: پخت و پز اکستروژن; extrusion cooking; prediction; extrudate properties; artificial neural network (ANN)
Steady state flow behaviours of extruded blend of rice flour and soy protein concentrate
Keywords: پخت و پز اکستروژن; Extrusion cooking; Extruded blend dispersion; Rheological models; Apparent viscosity
Physical and sensory evaluation of a nutritionally balanced gluten-free extruded snack
Keywords: پخت و پز اکستروژن; Extrusion cooking; Gluten-free snack food; Physical properties; Sensory analysis
Evaluation of rice flour modified by extrusion cooking
Keywords: پخت و پز اکستروژن; Extrusion cooking; Rice flour extrudates; Viscosity; Starch digestibility.A, screw speed; Av., Mean value; B, barrel temperature; BD, bulk density; C, moisture content; CCD, central composite design; CPV, cold paste viscosity (end of cooling period); Exp.
Bio-functional components in the processed pre-germinated brown rice by a twin-screw extruder
Keywords: پخت و پز اکستروژن; Rice; Pre-germinated brown rice; Extrusion cooking; Bio-functionality; GABA;