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Effects of Steam Conditioning and Extrusion Temperature on Some Anti-nutritional Factors of Soyabean（Glycine max）for Pet Food Applications
Inactivation urease trypsin inhibitors lipase
2009/1/19
Extrusion processing of vegetable ingredients such as soyabean (Glycine max) characteristically depends on associating process conditions that influence the product qualities. The process parameters w...
Energy aspects in food extrusion-cooking
extrusion-cooking energy balance specific mechanical energy
2008/11/19
Theoretical and practical energy balance considerations in food extrusion-cooking are presented in the paper. Based on the literature review as well as on own measure- ment results, the baro-thermal t...
Influence of pea hulls on the twin screw extrusion-cooking process of cereal mixtures and the physical properties of the extrudate
extrusion-cooking pea cereals physical properties
2008/11/14
The aim of the study was to determine the influence of the proportion of pea hulls, moisture, the barrel temperature and the diameter of the die, in the course of the process along with the possibilit...
Physical properties of extrusion-cooked vegetable raw materials
extrusion-cooking physical properties
2008/11/14
Study results on the selected physical properties of extrudates obtained from various cereals, legume and oleaginous seeds processed in a twinscrew extruder are reported in the paper. Influence of bar...
Study on the process of single-screw extrusion-cooking of mixtures with a contentof pea hulls
extrusion-cooking pea hulls cereals physical
2008/11/12
A study was conducted on the possibility of
application of pea hulls as a valuable source of dietary fibre and of
biologically active compounds for the production of cereal
extrudates. The researc...
Effect of Extrusion Processing and Steam Pelleting Diets on Pellet Durability, Water Absorption and Physical Response of Macrobrachium rosenbergii
Extruded Pellet Growth Macrobrachium Rosenbergii Physical Quality Post-Larvae Steam Pellet
2016/4/11
Two hundred and ten post-larvae (PL) of Macrobrachium rosenbergii (14.5-14.9 mg) were equally distributed in two experimental groups and fed with either steam cooked or extruded pellet for a period of...