Effect of extrusion on the anti-nutritional factors of food products: An overview
Edible plant seeds such as cereals, legumes and nuts contain substantial amounts of
nutrients including proteins, carbohydrates, minerals, vitamins, and dietary fibers. However …
nutrients including proteins, carbohydrates, minerals, vitamins, and dietary fibers. However …
Extruded snacks from industrial by-products: A review
S Grasso - Trends in Food Science & Technology, 2020 - Elsevier
Background Within the context of circular economy, there is an emergent need to convert
food processing by-products into useful ingredients, thanks also to the recent technological …
food processing by-products into useful ingredients, thanks also to the recent technological …
The replacement of cereals by legumes in extruded snack foods: Science, technology and challenges
AA Tas, AU Shah - Trends in Food Science & Technology, 2021 - Elsevier
Background Legumes contain several healthy essential nutrients and bioactive compounds,
and their symbiotic nitrogen fixation ability confers substantial economic and environmental …
and their symbiotic nitrogen fixation ability confers substantial economic and environmental …
[HTML][HTML] Snack food, satiety, and weight
VY Njike, TM Smith, O Shuval, K Shuval, I Edshteyn… - Advances in …, 2016 - Elsevier
In today's society, snacking contributes close to one-third of daily energy intake, with many
snacks consisting of energy-dense and nutrient-poor foods. Choices made with regard to …
snacks consisting of energy-dense and nutrient-poor foods. Choices made with regard to …
Effect of low moisture extrusion on a pea protein isolate's expansion, solubility, molecular weight distribution and secondary structure as determined by Fourier …
To investigate the effect of low moisture extrusion cooking on the structural changes of
protein and expansion properties, a pea protein isolate was processed in a twin screw …
protein and expansion properties, a pea protein isolate was processed in a twin screw …
Effects of formulation and process conditions on microstructure, texture and digestibility of extruded insect-riched snacks
Extruded cereals made of wheat flour and grinded Yellow mealworm larvae (Tenebrio
molitor) were produced to investigate the effect of insect inclusion (0%, 10%, 20%) and …
molitor) were produced to investigate the effect of insect inclusion (0%, 10%, 20%) and …
[HTML][HTML] Characterisation and potential application of pineapple pomace in an extruded product for fibre enhancement
This study characterised pineapple pomace (PP) and evaluated its application in extrusion
to enhance fibre content of the final product. The pomace had low fat (0.61%) and high …
to enhance fibre content of the final product. The pomace had low fat (0.61%) and high …
Formulation engineering of food systems for 3D-printing applications–A review
The efficient development of extrusion-based 3D-printing requires flexibility in both
formulation-and process design. This task requires a fundamental understanding of the …
formulation-and process design. This task requires a fundamental understanding of the …
Use of insects and pea powder as alternative protein and mineral sources in extruded snacks
P García-Segovia, M Igual, AT Noguerol… - European food research …, 2020 - Springer
One of the general trends in the food industry is the production of new healthy snack
products. Extrusion is one of the most versatile and efficient food processing techniques …
products. Extrusion is one of the most versatile and efficient food processing techniques …
Extrusion cooking of protein-based products: potentials and challenges
OK Mosibo, G Ferrentino, MR Alam… - Critical Reviews in …, 2022 - Taylor & Francis
Extrusion cooking is receiving increasing attention as technology applied for the production
of protein-based products. Researchers in this field showed that proteins from several …
of protein-based products. Researchers in this field showed that proteins from several …