Extrusion and extruded products: changes in quality attributes as affected by extrusion process parameters: a review
Extrusion of foods is an emerging technology for the food industries to process and market a
large number of products of varying size, shape, texture, and taste. Extrusion cooking …
large number of products of varying size, shape, texture, and taste. Extrusion cooking …
Effect of extrusion processing on physicochemical, functional and nutritional characteristics of rice and rice-based products: A review
Rice is one of the major cereal crops that act as an attractive material for the manufacture of
ready-to-cook (RTC) products like pasta, noodles, ready-to-eat (RTE) breakfast cereals …
ready-to-cook (RTC) products like pasta, noodles, ready-to-eat (RTE) breakfast cereals …
[LIBRO][B] Handbook of antioxidants for food preservation
F Shahidi - 2015 - books.google.com
Lipid oxidation in food leads to rancidity, which compromises the sensory properties of food
and makes it unappealing to consumers. The growing trend towards natural additives and …
and makes it unappealing to consumers. The growing trend towards natural additives and …
Effects of extrusion on the polyphenols, vitamins and antioxidant activity of foods
Greater consumer demand for nutritious extruded food products with enhanced bioactive
compounds has shifted research focus towards incorporation of bioactive rich ingredients …
compounds has shifted research focus towards incorporation of bioactive rich ingredients …
[HTML][HTML] Nutritional composition and estimated iron and zinc bioavailability of meat substitutes available on the Swedish market
IC Mayer Labba, H Steinhausen, L Almius… - Nutrients, 2022 - mdpi.com
Transition towards plant-based diets is advocated to reduce the climate footprint. Health
implications of a diet composed of meat substitutes are currently unknown, and there are …
implications of a diet composed of meat substitutes are currently unknown, and there are …
[HTML][HTML] Agro-industrial wastes as sources of bioactive compounds for food and fermentation industries
LD Shirahigue, SR Ceccato-Antonini - Ciência rural, 2020 - SciELO Brasil
Agro-industrial wastes are of great interest because they are important natural sources of
bioactive compounds and can generate value-added byproducts. Recent studies have …
bioactive compounds and can generate value-added byproducts. Recent studies have …
Resolving the problem of poor expansion in corn extrudates enriched with food industry by-products
The aim of this study was to investigate the possibility of application of brewer's spent grain
(BSG), sugar beet pulp (SBP) and apple pomace (AP) in production of corn snack products …
(BSG), sugar beet pulp (SBP) and apple pomace (AP) in production of corn snack products …
Impact of tomato pomace powder added to extruded snacks on the in vitro gastrointestinal behaviour and stability of bioactive compounds
In this study, extruded snacks enriched with tomato pomace powder (TPP) at ratios of 5, 10,
15, and 20%(w/w) were prepared based on some preliminary experiments. The effect of …
15, and 20%(w/w) were prepared based on some preliminary experiments. The effect of …
Extrusion process as an alternative to improve pulses products consumption. A review
M Cotacallapa-Sucapuca, EN Vega, HA Maieves… - Foods, 2021 - mdpi.com
The development of new food products obtained by extrusion processing has increased in
recent years. Extrusion is used by the food industry to produce a wide variety of food …
recent years. Extrusion is used by the food industry to produce a wide variety of food …
Matrix transformation in fiber-added extruded products: Impact of different hydration regimens on texture, microstructure and digestibility
The objective of this work was to study the effect of three hydration regimens on the extent of
matrix transformation, texture, microstructure and digestibility of a corn-based extruded …
matrix transformation, texture, microstructure and digestibility of a corn-based extruded …