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 …
Use of legumes in extrusion cooking: A review
The traditional perception that legumes would not be suitable for extrusion cooking is now
completely outdated. In recent years, an increasing number of studies have been conducted …
completely outdated. In recent years, an increasing number of studies have been conducted …
Application of extrusion technology in plant food processing byproducts: An overview
The food processing industry generates an immense amount of waste, which leads to major
concerns for its environmental impact. However, most of these wastes, such as plant …
concerns for its environmental impact. However, most of these wastes, such as plant …
Sensory characteristics of wholegrain and bran-rich cereal foods–a review
Background Wholegrain foods are known to be health-beneficial but their sensory
characteristics may be a limiting factor for consumption. The scientific literature of factors …
characteristics may be a limiting factor for consumption. The scientific literature of factors …
The effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice-based expanded snacks
QB Ding, P Ainsworth, G Tucker, H Marson - Journal of Food engineering, 2005 - Elsevier
The effect of extrusion conditions, including feed rate (20–32%), feed moisture content (14–
22%), screw speed (180–320 rpm), and barrel temperature (100–140° C) on the …
22%), screw speed (180–320 rpm), and barrel temperature (100–140° C) on the …
Properties of starch after extrusion: A review
Food extrusion has evolved over the past decades and is now a unique research area.
Starch is a primary ingredient of raw materials that are widely used in food extrusion …
Starch is a primary ingredient of raw materials that are widely used in food extrusion …
The effect of extrusion conditions on the functional and physical properties of wheat-based expanded snacks
QB Ding, P Ainsworth, A Plunkett, G Tucker… - Journal of food …, 2006 - Elsevier
The effect of extrusion conditions, including feed rate (20–32 kgh− 1), feed moisture content
(14–22%), screw speed (180–320rpm), and barrel temperature (100–140° C) on the …
(14–22%), screw speed (180–320rpm), and barrel temperature (100–140° C) on the …
Nucleation and expansion during extrusion and microwave heating of cereal foods
Expansion of biopolymer matrices is the basis for the production of a wide variety of cereal
foods. A limited number of manufacturing processes provide practical solutions for the …
foods. A limited number of manufacturing processes provide practical solutions for the …
Evaluation of snack foods from barley–tomato pomace blends by extrusion processing
A Altan, KL McCarthy, M Maskan - Journal of Food Engineering, 2008 - Elsevier
Blends of barley flour and tomato pomace were processed in a co-rotating twin-screw
extruder. Experimental design with die temperature (140–160° C), screw speed (150 …
extruder. Experimental design with die temperature (140–160° C), screw speed (150 …
Effects of extrusion conditions on system parameters and physical properties of a chickpea flour-based snack
X Meng, D Threinen, M Hansen, D Driedger - Food Research International, 2010 - Elsevier
Response surface methodology (RSM) was used to study the effects of feed moisture
content (16–18%), screw speed (250–320rpm), and barrel temperature (150–170° C) on …
content (16–18%), screw speed (250–320rpm), and barrel temperature (150–170° C) on …