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Akademický článek

Effect of using alternative flours on the development and characteristics of a third-generation snacks

Autor: David Neder-Suárez, Jesus Alberto Vázquez-Rodríguez, Blanca Edelia González-Martínez, Carmen Oralia Meléndez-Pizarro, León Raúl Hernández-Ochoa, Deborah Murowaniecki-Otero, María Janeth Rodríguez-Roque, Armando Quintero-Ramos

Publikováno v: Food Chemistry Advances, Vol 4, Iss , Pp 100571- (2024)

The effects of black bean addition (11, 22, and 33%) to a base mixture of blue corn and powdered spinach were evaluated during the combined process of extrusion cooking and microwaves to obtain a third-generation snack. The expansion index (EI), hard

Externí odkaz: https://doaj.org/article/cec187087f524913b5b2fd59ae2d059f

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Akademický článek

Effect of Extrusion Compression Ratio and Particle Size of Rice on the Sectional Expansion Index of Third-Generation Snacks

Autor: Diana Vicente-Jurado, Purificación García-Segovia, José Daniel Gutiérrez-Cano, Javier Martínez-Monzó, José Manuel Catalá-Civera, Marta Igual-Ramo

Publikováno v: Biology and Life Sciences Forum, Vol 26, Iss 1, p 69 (2023)

Third-generation (3G) rice pellets were obtained using rice flour (RF) and rice grits (RG), raw materials of similar compositions but different particle sizes. The samples were mixed with water to 25% moisture and extruded using a laboratory single-s

Externí odkaz: https://doaj.org/article/280b81d8e6ce4d789f78677c439e7fb3

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Akademický článek

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Akademický článek

Microwave Expansion Kinetics of Third-Generation Extruded Corn Pellets under Different Moisture Contents

Autor: Liliana Acurio, Faustine Moreau, Purificación García-Segovia, Javier Martínez-Monzó, Marta Igual

Publikováno v: Biology and Life Sciences Forum, Vol 18, Iss 1, p 51 (2022)

A Brabender Kompakt extruder KE 19/25 was used to create third-generation corn pellets using a high moisture content (25, 30, and 35%) and moderate temperature. The pellets were subjected to microwave expansion, and the drying curves were fitted to P

Externí odkaz: https://doaj.org/article/f466ab210393461881b5b7075e270196

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Akademický článek

Effect of Extrusion Temperature and Feed Moisture Content on the Microstructural Properties of Rice-Flour Pellets and Their Impact on the Expanded Product

Autor: Yadira Zambrano, Ingrid Contardo, María Carolina Moreno, Pedro Bouchon

Publikováno v: Foods, Vol 11, Iss 2, p 198 (2022)

Extrusion can lead to an expanded product or to a slightly expanded pellet, known as a third-generation (3G) snack. In this case, expansion occurs subsequently, in an independent thermal device (e.g., oven), out of the extruded pellet. During both pr

Externí odkaz: https://doaj.org/article/bf7f57f83f7c42ae81cb467f2a9c40a4

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Kinetic parameters of lipid oxidation in third generation (3G) snacks and its influence on shelf-life

Autor: Araceli Castañeda-Ovando, Judith Jaimez-Ordaz, Elizabeth Contreras-López, Javier Añorve-Morga, Luis Guillermo González-Olivares, Jesús Guadalupe Pérez-Flores

Publikováno v: Food Science and Technology, Volume: 39 Supplement 1, Pages: 136-140, Published: 07 JAN 2019
Food Science and Technology, Issue: ahead, Published: 20 DEC 2018
Food Science and Technology v.39 suppl.1 2019
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Iss 0 (2018)

In food systems, lipid oxidation is one of the most important factors affecting food quality, nutrition, safety, color and consumer acceptance. The objective of this study was to determine the kinetic parameters of lipid oxidation and its influence i

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8647f00190f4094c2754a7f7347fdaeb
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500136&lng=en&tlng=en

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Production of third-generation snacks

Autor: Panak Balentić, Jelena, Babić, Jurislav, Jozinović, Antun, Ačkar, Đurđica, Miličević, Borislav, Šubarić, Drago

Extruded snacks are products which are easy to consume, tasty, crispy, with thousands of shapes, flavours, textures and are consumed worldwide. They can be expanded directly or indirectly. Directly expanded products are cooked, expanded, shaped and c

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::36e3e9e03112ec893a7f8cfb8468127d
https://www.bib.irb.hr/927100

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