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Effects of cold extrusion process on thiamine and riboflavin contents of fortified corn extrudates
Abstract In this study, corn extrudates were produced from fortified corn flour by conventional and cold extrusion techniques at different barrel temperatures of 80, 110, 130 and 80 °C, respectively,Expand
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Effects of formulation, extrusion cooking conditions, and CO₂ injection on the formation of acrylamide in corn extrudates.
BACKGROUND Acrylamide is a possible carcinogen and known to form in heat-treated carbohydrate-rich foods. This study was designed to investigate the effects of different ingredients (reducing sugars,Expand
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Physical properties of puffed yellow pea snacks produced by nitrogen gas assisted extrusion cooking
Abstract Extrusion is an effective means of aerating foods, thereby converting dense, hard materials into lighter and more appealing forms. In this study, physical properties of yellow pea puffedExpand
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Effect of extrusion treatment on enzymatic hydrolysis of wheat bran
Abstract Although, wheat bran is a good source of dietary fibre (DF), it has certain disadvantages due relatively lower levels of soluble DF. Therefore, in the current study, the effect of extrusionExpand
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Hull-less barley flour supplemented corn extrudates produced by conventional extrusion and CO2 injection process
Abstract The effects of feed moisture content (20, 25%), exit–die temperature (80, 130 °C), and extrusion-cooking method (with/without CO 2 injection) on β-glucan (BG) levels and physicochemicalExpand
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Physical and chemical properties of tomato, green tea, and ginseng-supplemented corn extrudates produced by conventional extrusion and CO2 injection process
In this study, extrudates were produced from corn flour supplemented with tomato, green tea, and ginseng powder by conventional extrusion and CO2 injection methods. In conventional extrusion process,Expand
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Free asparagine concentrations in Canadian hard red spring wheat cultivars
Abstract: The amino acid asparagine is considered the rate limiting precursor in the formation of acrylamide in cereal-based baked foods. However, there are no data on the quantity of this precursorExpand
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Physical and functional properties of wheat flour extrudates produced by nitrogen injection assisted extrusion cooking
Abstract Extrusion cooking is widely used to produce cereal-based puffed snacks and food ingredients with superior functionality. The effects of nitrogen injection with three pressure levels (0, 100Expand
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Functional and thermal properties of yellow pea and red lentil extrudates produced by nitrogen gas injection assisted extrusion cooking.
BACKGROUND Pulses, rich in proteins and dietary fibers, present great opportunities to be incorporated more into our diets if their functional properties are modified to fit a wide range ofExpand
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Extrusion cooking of immature rice grain: under-utilized by-product of rice milling process
Immature rice grain is one of the by-products of paddy milling process. Due to being “whole grain”, immature rice grains comprise the fat-rich bran layer which bring along high nutritional value asExpand
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