Extrusion technology has rapidly transformed the food industry with its numerous
advantages over other processing methods. It offers a platform for processing different …

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 …

The aim of this work was to develop snacks enriched with Spirulina and thus improve their
nutritional characteristics. Two formulations were developed: SP added with 2.6% Spirulina …

Search on development of food enrichment with Arthrospira platensis biomass remains
scarce, which is important for human health. The present study aimed to improve nutritional …

This study aimed to evaluate different methods to produce flour from tilapia carcasses
(cooked, cooked/aromatized, and flavored), and the use of different concentrations of …

BACKGROUND Red fish meat (a by‐product of fillet processing from grass carp) is a rich
source of good‐quality protein, which makes it an important candidate for the production of …

A ready‐to‐eat, protein‐rich snack was developed using a blend of nixtamalized maize (Zea
mays L.) flour and grasshopper (Sphenarium purpurascens Ch.) meal, and an evaluation of …

Nowadays the demand for practical food like snacks increases worldwide, however the
nutritional value in most these formulations is reduced. Due to its chemical composition with …

The demand for healthy, satiating, and convenient products is growing, with ready-to-eat
expanded snacks being the preferred. These are produced made by extrusion, which is a …

The objective of the work was to formulate, characterize and evaluate the stability of a
product based on white cachama (Piaractus brachypomus). From four lipid sources (pork …