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Ingredient Functionality of Soy, Chickpea, and Pea Protein before and after Dry Heat Pretreatment and Low Moisture Extrusion.干热预处理和低水分挤压前后大豆、鹰嘴豆和豌豆蛋白的成分功能
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Experimental Comparison between Ethanol and Hexane as Solvents for Oil Extraction from Peanut Press Cake.乙醇和己烷作为从花生饼中提取油脂的溶剂的实验比较
Foods. 2023 Jul 29;12(15):2886. doi: 10.3390/foods12152886.
3
Valorization of Soybean Residue (Okara) by Supercritical Carbon Dioxide Extraction: Compositional, Physicochemical, and Functional Properties of Oil and Defatted Powder.超临界二氧化碳萃取法对大豆残渣（豆渣）的 valorization：油和脱脂粉的成分、理化性质及功能特性 。 注：“valorization”常见释义为“增值； valorization”在这里可能是一个特定的专业术语，可结合具体语境进一步理解其准确含义。
Foods. 2023 Jul 13;12(14):2698. doi: 10.3390/foods12142698.
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Evaluation of Recovery Methods for L. Oil: Characteristics, Stability and Bioactive Potential.L. 油回收方法的评估：特性、稳定性及生物活性潜力
Foods. 2023 Apr 29;12(9):1852. doi: 10.3390/foods12091852.
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Effects of Different Drying Methods on the Drying Characteristics and Quality of Slices.不同干燥方法对切片干燥特性及品质的影响
Foods. 2023 Mar 20;12(6):1323. doi: 10.3390/foods12061323.

食品提取、压榨和挤压技术研究

Research on the Technologies of Food Extraction, Pressing and Extrusion.

作者信息

Rodrigues Christianne E C, Capellini Maria Carolina, Gonçalves Daniel

机构信息

Laboratório de Engenharia de Separações (LES), Departamento de Engenharia de Alimentos (ZEA), Universidade de São Paulo (USP), P.O. Box 23, Pirassununga 13635-900, Brazil.

Laboratory of Food Technology (LTA), Center for Agricultural Sciences and Technologies (CCTA), Universidade Estadual do Norte Fluminense Darcy Ribeiro (UENF), Campos dos Goytacazes, Rio de Janeiro 28013-602, Brazil.

出版信息

Foods. 2024 Nov 21;13(23):3721. doi: 10.3390/foods13233721.

DOI:10.3390/foods13233721
PMID:39682793
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11640643/
Abstract

This Editorial refers to the Special Issue "Research on the Technologies of Food Extraction, Pressing and Extrusion", which highlights new opportunities and challenges in advancing the development of new food products and increasing processing efficiency [...].

摘要

本社论涉及“食品提取、压榨和挤压技术研究”特刊，该特刊强调了在推动新型食品产品开发和提高加工效率方面的新机遇与挑战[...]。