نتایج جستجو برای: extruded snacks
تعداد نتایج: 7876 فیلتر نتایج به سال:
0963-9969/$ see front matter Published by Elsevier doi:10.1016/j.foodres.2009.09.035 * Corresponding author. Tel.: +1 510 559 5652; fax E-mail address: [email protected] (J. De J. Extrusion cooking technology is commercially used in the fabrication of a variety of snack-type and ready-to-eat foods made from cereal grains. However, with the exception of soybean, pulses such as lentil, dr...
Edible insects are more and widely researched presented as a good source of nutrients. Among the available raw materials, cricket powder (CP), obtained from roasted crushed crickets, deserves attention because it can be used an ingredient in many food products. The aim this study was to determine effect CP addition on physical sensory properties extruded corn snacks. In extrusion process, five ...
The article analyzes the state of problem manufacturing fast food products from combined fish and vegetable raw materials. properties main auxiliary types materials included in prescription composition snacks are described, chemical manufactured is determined. There considered methods improving design a single-screw extruder order to reduce negative thermal impact on processed thermolabile obta...
Background and Objectives: Use of wastes such as seeds of summer crops leads to re-enter these valuable sources into the food cycle. Therefore, it causes enhancement of the nutritional values and production of functional foods in food industries. The aim of this study was assessment of the effects of feed composition variables and screw speed on physicochemical and sensory characteristics of br...
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