Improved Extrusion Cooking Technology: A Mini Review Of Starch Modification-Reference-Cited by-同舟云学术

Improved Extrusion Cooking Technology: A Mini Review Of Starch Modification

Published:2023-01-04 Issue: Volume: Page:1-10
ISSN:1542-8052
Container-title:Journal of Culinary Science & Technology
language:en
Short-container-title:Journal of Culinary Science & Technology

Author:

Téllez-Morales José A.¹^ORCID,Rodríguez-Miranda Jesús²^ORCID

Affiliation:

1. Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Gustavo A. Madero, Ciudad de México, Mexico

2. Departamento de Ingeniería Química y Bioquímica, Tecnológico Nacional de México/Instituto Tecnológico de Tuxtepec, Tuxtepec, Oaxaca, Mexico

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/15428052.2022.2163952

Reference21 articles.

1. Low moisture extrusion of pea protein and pea fibre fortified rice starch blends

2. Effect of improved extrusion cooking technology on structure, physiochemical and nutritional characteristics of physically modified buckwheat flour: Its potential use as food ingredients

3. Effect of extrusion processing on physicochemical, functional and nutritional characteristics of rice and rice-based products: A review

4. Effect of partial substitution of buckwheat on cooking characteristics, nutritional composition, and in vitro starch digestibility of extruded gluten-free rice noodles

5. Effect of improved extrusion cooking technology modified buckwheat flour on whole buckwheat dough and noodle quality

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1. Multiresponse optimization of the extrusion process for ready‐to‐eat snacks from pineapple byproducts and maize flour;Journal of Food Science;2023-08-07