{"version":"1.0","provider_name":"Insta-Pro","provider_url":"https:\/\/instapro.spinuhost.com\/en\/","author_name":"Adam Sackett","author_url":"https:\/\/instapro.spinuhost.com\/en\/blog\/author\/adam-sackett\/","title":"Preheating prior to extrusion","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"u9VEgFab2a\"><a href=\"https:\/\/instapro.spinuhost.com\/en\/blog\/nutritionandtechnologies\/preheating-prior-to-extrusion\/\">Preheating prior to extrusion<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/instapro.spinuhost.com\/en\/blog\/nutritionandtechnologies\/preheating-prior-to-extrusion\/embed\/#?secret=u9VEgFab2a\" width=\"600\" height=\"338\" title=\"&#8220;Preheating prior to extrusion&#8221; &#8212; Insta-Pro\" data-secret=\"u9VEgFab2a\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/instapro.spinuhost.com\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/www.insta-pro.com\/wp-content\/uploads\/2017\/04\/extrusion-heat-sensitive-ingredients-part-1.png","thumbnail_width":920,"thumbnail_height":320,"description":"Recently, I was in Argentina at an extrusion conference and I was asked for my comments on preheating soybean prior to extrusion.\u00a0 Apparently, there are people buying preheaters and then extruding in order to reach acceptable urease and trypsin levels to be able to sell their product in the local market.\u00a0 My response to him [&hellip;]"}