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Intervening Effect of Polysaccharides on Structured Soy-Based Meat Analogs by High-Moisture Extrusion
This study investigates the impact of four polysaccharides on enzyme-modified soybean protein concentrate (ESPC) within a high-water extrusion...
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Effects of Feed Moisture Content on the Physical and Nutritional Quality Attributes of Sunflower Meal-based High-Moisture Meat Analogues
Adding value to food industry by-products, like sunflower meal (SFM), through their utilization as ingredients in new food products can improve...
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Physical property changes promoting shelf-life extension of soy protein-based high moisture meat analog under high pressure treatment
The effects of high pressure treatment were investigated on the physical properties and possible shelf-life extension of soy protein-based high...
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A Short Communication on Functional, Rheological, and Extrusion Properties of High Protein Fractions from Pulses Obtained by Air Classification
Animal-based foods have a large impact on the environment; for this reason, plant-based meat analogous are now in the spotlight. Although protein...
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Effect of Different Polysaccharides on the Texture and Fibrous Structure of High-Moisture Extruded Pea Protein Isolate
Polysaccharides are widely applied in meat industries due to the excellent gelling, water-holding, and thickening properties. In the current work,...
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Effects of the extrusion conditions, the addition of oil and the food matrix on the physical and sensory characteristics of pre-extrusion flavored products
Thermoplastic extrusion is important in processing a wide variety of food products. In this paper, the effects of different extrusion conditions,...
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Biodegradable flexible foam: Novel material based on cassava TPS obtained by extrusion
Thermoplastic foams made from petrochemical polymers are commonly commercialized in the market, which, due to their chemical nature, require hundreds...
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Effect of Whole Tomato Powder or Tomato Peel Powder Incorporation on the Color, Nutritional, and Textural Properties of Extruded High Moisture Meat Analogues
Soy protein based high moisture meat analogues (HMMAs) were made by extrusion, with incorporation of 0, 5, 10, and 20% whole tomato powder (WTP) or...
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Effects of extrusion cooking on the nutritional quality of puffed snacks made from blends of barley and green lentil flours
Increasing demand for nutritionally dense foods warrants the investigation of high fiber and protein ingredients in snack food applications. In this...
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Protocol in Food Extrusion Technology
Extrusion Extrusions technology is mainly used in preparation of various food Foods products such as ready-to-eat breakfast cereals, snack...
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Immunostimulatory potential of extruded plant-based meat: effect of extrusion moisture level on macrophage activation
In this study, the effect of different moisture levels in extruded plant-based meat on macrophage immunostimulation, and the potential of this meat...
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Briquetting of the Coke Fines by Stiff Extrusion
Abstract —The paper presents the results of briquetting coke breeze using the stiff extrusion method. The possibility of using briquettes based on...
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Extrusion-Based 3D Food Printing: Printability Assessment and Improvement Techniques
The food industry is seriously considering 3D printing technology as demand for personalized and customized food is rising. Printability is one of...
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Chemical Characterization of White Lupin (Lupinus albus) Flour Treated by Extrusion Cooking and Aqueous Debittering Processes
Lupin is a very nutritious legume with high levels of protein and fiber, but it also contains quinolizidine alkaloids which, depending on the...
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Storable Cheese Curd—Effect of Milk Homogenization as a Pre-treatment and Freezing and Extrusion of Cheese Curd on Production of Pasta Filata Style Cheese
This study investigates the production of pasta filata style cheese from a storable, frozen intermediate material. Homogenization (2–16 MPa,...
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Sustainable process based on reactive extrusion to modify cellulose from oat hull with sodium trimetaphosphate and tartaric acid
The development of green technologies to produce new biobased materials can minimize the dependence on fossil-based resources. The current study...
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Reactive extrusion foaming of poly(lactic acid): tailoring foam properties through controlling in-process chemical reactions
A continuous extrusion foaming process was performed on poly(lactic acid) (PLA) in the presence of different chemical foaming agents (CFAs) and a...
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Effect of extrusion process on the obtention of a flour from coffee pulp Coffea arabica variety red Caturra and its use in bakery products
The main waste in the coffee industry is the coffee pulp (CP), an interesting source of fiber and phenolic compounds. An alternative for its...
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Thermal extrusion of cellulose using hydroxypropyl methylcellulose
Hydroxypropyl methylcellulose (HPMC), a cellulose derivative, is highly water soluble, viscoelastic, and thermoplastic. However, the thermoplasticity...
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Cellulose-based Composites Prepared by Two-step Extrusion from Miscanthus Grass and Cellulose Esters
Natural fibres from regional plants like miscanthus grass have gained a lot attention as a replacement of synthetic fibres due to their eco-friendly...