EXTRUDERS. = LES EXTRUDEUSES.MANS J.1982; PROCESSED PREPARED FOODS.; ISSN 512850; USA; DA. 1982; VOL. 151; NO 11; PP. 60-63; 7 FIG.Article

EFFECT OF EXTRUSION VARIABLES ON PRODUCT MOISTURE AND EXTRUSION CRYSTALLINITY OF CORN STARCH. = EFFET DES VARIABLES D'EXTRUSION SUR L'HUMIDITE DU PRODUIT ET LA CRISTALLINITE D'EXTRUSION DE L'AMIDON DE MAIS.OWUSU ANSAH J; VAN DE VOORT FR; STANLEY DW et al.1982; CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL.; ISSN 0315-5463; CAN; DA. 1982; VOL. 15; NO 4; PP. 257-261; ABS. FRE; BIBL. 8 REF.; 3 FIG./4 TABL.Article

EFFECTS OF STEAM PELLETING CONDITIONS AND EXTRUSION COOKING ON A SWINE DIET CONTAINING WHEAT MIDDLINGS = EFFETS DE LA CUISSON-EXTRUSION ET DES CONDITIONS DE PELLETISATION A LA VAPEUR SUR LES RATIONS CONTENANT DES RECOUPES DE BLE, DESTINEES AUX PORCINSSKOCH ER; BINDER SF; DEYOE CW et al.1983; JOURNAL OF ANIMAL SCIENCE; ISSN 0021-8812; USA; DA. 1983; VOL. 57; NO 4; PP. 929-935; BIBL. 19 REF.; 7 TABL.Article

RESPONSE SURFACE METHODOLOGY IN THE CONTROL OF THERMOPLASTIC EXTRUSION OF STARCH = METHODOLOGIE DE LA SURFACE DE REPONSE POUR LE CONTROLE DE L'EXTRUSION THERMOPLASTIQUE DE L'AMIDONEL DASH AA; GONZALES R; CIOL M et al.1983; JOURNAL OF FOOD ENGINEERING; ISSN 512354; GBR; DA. 1983; VOL. 2; NO 2; PP. 129-152; BIBL. 12 REF.; 11 FIG./2 TABL.Conference Paper

HIGH-TEMPERATURE SHORT-TIME EXTRUSION COOKING OF WHEAT STARCH AND FLOUR. 1. EFFECT OF MOISTURE AND FLOUR TYPE ON EXTRUDATE PROPERTIES. = CUISSON-EXTRUSION COURTE DUREE HAUTE TEMPERATURE DE L'AMIDON ET DE LA FARINE DE BLE. 1. EFFETS DE L'HUMIDITE ET DU TYPE DE FARINE SUR LES PROPRIETES DE L'EXTRUDAT.FAUBION JM; HOSENEY RC.1982; CEREAL CHEMISTRY.; ISSN 0009-0352; USA; DA. 1982; VOL. 59; NO 6; PP. 529-533; BIBL. 13 REF.; 6 FIG./23 TABL.Article

ADAPTATION OF ENDLESS SCREW FOR EXTRUSION OF CATALYSTS FOR HYDROPURIFYING AND HYDROCRACHINGSILIN NG; KAMENSKIJ AA; NEFEDOV BK et al.1981; NEFTEPERERAB. NEFTEHIM., (MOSK.); ISSN 0028-1190; SUN; DA. 1981; NO 8; PP. 26-29Article

ESTIMATING OUTPUT AND POWER OF FOOD EXTRUDERS = EVALUATION DU RENDEMENT ET DE LA PUISSANCE DES EXTRUDEUSES POUR PRODUITS ALIMENTAIRESLEVINE L.1983; JOURNAL OF FOOD PROCESS ENGINEERING; ISSN 0145-8876; USA; DA. 1983; VOL. 6; NO 1; PP. 1-13; BIBL. 11 REF.; 6 FIG./3 TABL.Conference Paper

RESIDENCE TIME DISTRIBUTIONS FOR WHEAT STARCH IN A SINGLE SCREW EXTRUDER = GRADIENTS DES TEMPS DE SEJOUR DE L'AMIDON DE BLE DANS UNE EXTRUDEUSE A SIMPLE FILIEREDAVIDSON VJ; PATON D; DIOSADY LL et al.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 4; PP. 1157-1161; BIBL. 13 REF.; 6 FIG./4 TABL.Article

L'EXTRUSION, LE TEST DE RESISTANCE POUR AROMESGRAEFEL A; RENZ KH.1983; H & R CONTACT; FRA; DA. 1983; NO 34; PP. 4-23; 4 P.; 5 TABL.Article

LA CUISSON-EXTRUSION DANS LE DOMAINE ALIMENTAIRE : PRINCIPE, APPLICATIONS, PERSPECTIVESMELCION JP; COLONNA P.1983; REVUE DE L'ALIMENTATION ANIMALE; ISSN 0242-6595; FRA; DA. 1983; NO 368; PP. 45-54; 9 P.; BIBL. 35 REF.; 11 FIG./7 TABL.Article

INFLUENCE OF THE EXTRUSION SHEAR ENVIRONMENT ON PLANT PROTEIN TEXTURIZATION. = INFLUENCE DE L'ENVIRONNEMENT LORS DE L'EXTRUSION SUR LA TEXTURATION DES PROTEINES VEGETALES.HOLAY SH; HARPER JM.1982; JOURNAL OF FOOD SCIENCE.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 6; PP. 1869-1874; BIBL. 24 REF.; 9 FIG.Article

UBERPRUEFUNG DER BACKFAEHIGKEIT EXTRUDIERTER WEIZENMEHLE. PHYSIKALISCH-RHEOLOGISCHE UNTERSUCHUNG DER WEIZENMEHLE = EXAMEN DE L'APTITUDE BOULANGERE DE LA FARINE DE BLE EXTRUDEE. ETUDES PHYSIQUES ET RHEOLOGIQUES DE LA FARINE DE BLESEILER K; SCHUY A.1983; GORDIAN (1948); ISSN 0017-2243; DEU; DA. 1983; VOL. 83; NO 5; PP. 87-94; 6 P.; 3 FIG./10 TABL.Article

Very high cycle fatigue behaviour of as-extruded AZ31, AZ80, and ZK60 magnesium alloysNOVY, Frantisek; JANECEK, Milos; SKORIK, Viktor et al.International journal of materials research. 2009, Vol 100, Num 3, pp 288-291, issn 1862-5282, 4 p.Conference Paper

PHYSICOCHEMICAL CHANGES IN CORNSTARCH AS A FUNCTION OF EXTRUSION VARIABLES = MODIFICATIONS PHYSICOCHIMIQUES DE L'AMIDON DE MAIS EN FONCTION DES PARAMETRES D'EXTRUSIONOWUSU ANSAH J; VAN DE VOORT FR; STANLEY DW et al.1983; CEREAL CHEMISTRY; ISSN 0009-0352; USA; DA. 1983; VOL. 60; NO 4; PP. 319-324; BIBL. 20 REF.; 5 FIG./3 TABL.Article

THE EFFECTS OF EXTRUSION COOKING ON NUTRITIONAL VALUE. A LITERATURE REVIEW = EFFETS DE LA CUISSON-EXTRUSION SUR LA VALEUR NUTRITIVE. REVUE BIBLIOGRAPHIQUEBJORCK I; ASP NG.1983; JOURNAL OF FOOD ENGINEERING; ISSN 512354; GBR; DA. 1983; VOL. 2; NO 4; PP. 281-308; BIBL. 105 REF.; 1 TABL.Conference Paper

HIGH-TEMPERATURE SHORT-TIME EXTRUSION COOKING OF WHEAT STARCH AND FLOUR. 2. EFFECT OF PROTEIN AND LIPID ON EXTRUDATE PROPERTIES. = CUISSON-EXTRUSION COURTE DUREE, TEMPERATURE ELEVEE DES AMIDONS ET DES FARINES DE BLE. 2. EFFET DES PROTEINES ET DES LIPIDES SUR LES PROPRIETES DE L'EXTRUDAT.FAUBION JM; HOSENEY RC.1982; CEREAL CHEMISTRY.; ISSN 0009-0352; USA; DA. 1982; VOL. 59; NO 6; PP. 533-537; BIBL. 7 REF.; 8 FIG./6 TABL.Article

Whole grains in extruded productsEASTMAN, J; LEE, G.Cereal foods world. 2005, Vol 50, Num 4, pp 168-172, issn 0146-6283, 4 p.Article

Lycopene extraction from extruded products containing tomato skinDEHGHAN-SHOAR, Zeinab; HARDACRE, Allan K; MEERDINK, Gerrit et al.International journal of food science & technology. 2011, Vol 46, Num 2, pp 365-371, issn 0950-5423, 7 p.Article

Effect of single-screw extruder die temperature, amount of distillers' dried grains with solubles (DDGS), and initial moisture content on extrudatesSHUKLA, C. Y; MUTHUKUMARAPPAN, K; JULSON, J. L et al.Cereal chemistry. 2005, Vol 82, Num 1, pp 34-37, issn 0009-0352, 4 p.Article

Single or twin screw: application criteria point towards greater use of cascaded systemsEuropean plastics news (Sutton). 1984, Vol 11, Num 2, issn 0306-3534, 24Article

Ein- und Doppelschneckenextruder: Nomogramm für Auslegung mit Modellgesetzen = Presse à extrusion monovis et double vis. Nomogrammes pour interprétation avec lois modèles = Single and double screw extruder. Nomogram for explanation with model lawsPlastverarbeiter. 1985, Vol 36, Num 7, pp 69-72, issn 0032-1338Article

DEVELOPMENTS IN NON-WOVEN FABRICSHARRISON PW ED.1983; TEXTILE PROGRESS; ISSN 0040-5167; GBR; DA. 1983; VOL. 12; NO 4; 97 P.; BIBL. 471 REF.Serial Issue

FACTORS AFFECTING PERFORMANCE OF ANGERS FOR CLAY EXTRUSION AND THEIR REMEDIAL MEASURESWADHWA SS; SRIVASTAVA LK.1982; INTERCERAM; ISSN 0020-5214; DEU; DA. 1982; VOL. 31; NO 3; PP. 198-203; ABS. GER/FRE/SPA; BIBL. 14 REF.Article

TEXTURE-STRUCTURE RELATIONSHIPS IN TEXTURED SOY PROTEIN. V. INFLUENCE OF PH AND PROTEIN ACYLATION ON EXTRUSION TEXTURIZATION. = RELATIONS TEXTURE-STRUCTURE DANS LES PROTEINES DE SOJA TEXTUREES. V. INFLUENCE DU PH ET DE L'ACYLATION DES PROTEINES SUR LA TEXTURATION PAR EXTRUSION.SIMONSKY RW; STANLEY DW.1982; CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL.; ISSN 0315-5463; CAN; DA. 1982; VOL. 15; NO 4; PP. 294-301; ABS. FRE; BIBL. 20 REF.; 8 FIG./3 TABL.Article

FORMGEBUNG = LE FACONNAGEHAENDLE F.1982; ZI INT.; ISSN 0341-0552; DEU; DA. 1982; VOL. 34; NO 1; PP. 14-22; BIBL. 7 REF.; IDEM ENGArticle