01662nam a2200373 a 450000100080000000500110000800800410001910000260006024501110008626001990019750000340039652004780043065000120090865000140092065000200093465000200095465000190097465000220099365000110101565000130102665000140103965000100105365000150106365000180107865000270109665300110112370000180113470000290115270000220118170000220120370000220122570000220124770000190126921681602024-10-30       2024    bl uuuu     u00u1 u    #d1 aCARVALHO, C. W. P. de  aExtrusion cooking as a tool to promote consumption of non-traditional whole grains.h[electronic resource]  aIn: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 22., 2024, Rimini. The future of food is now: development, functionality & sustainability. Abstract book. Rimini: IUFoST, 2024, p. 97-98.c2024  aRef. 3.8.4. IUFoST. 8-12 set.  aExtrusion cooking is a well-known processing technique that combines shear, temperature and pressure given a quite number of varied extrudate shapes and pre-cooked flours of varied degree of cooking level when milled. A versatile food pro- cessing technique that is a great allied when developing new healthy products is required. The main objective was to use the extrusion cooking to produce healthy extrudates based on whole grains of non-traditional cereals and pulses.  aCooking  aExtrusion  aFood processing  aFood technology  aGrain products  aWhole grain foods  aCereal  aCocção  aExtrusão  aGrão  aLeguminosa  aProcessamento  aTecnologia de Alimento  aPulses1 aSANTOS, M. B.1 aVARGAS-SOLÓRZANO, J. W.1 aMARTINS, A. M. D.1 aASCHERI, J. L. R.1 aQUEIROZ, V. A. V.1 aMARTINO, H. S. D.1 aTAKEITI, C. Y.