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 …
Dietary fiber concentrates from fruit and vegetable by-products: Processing, modification, and application as functional ingredients
The food industry is continuously looking for new sources of dietary fiber (DF) to use as an
ingredient due to its well-known health benefits associated to its consumption. Usually, DF …
ingredient due to its well-known health benefits associated to its consumption. Usually, DF …
Total dietary fibre and antioxidant activity of gluten free cookies made from raw and germinated amaranth (Amaranthus spp.) flour
Gluten free cookies were prepared from raw and germinated amaranth grain flour. The
chemical, functional and pasting properties of raw and germinated amaranth flour were …
chemical, functional and pasting properties of raw and germinated amaranth flour were …
[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 …
A review: Modified agricultural by-products for the development and fortification of food products and nutraceuticals
Producing more food for a growing population in the coming decades, while at the same
time combating environmental issues, is a huge challenge faced by the worldwide …
time combating environmental issues, is a huge challenge faced by the worldwide …
Preparation and characterization of konjac glucomannan and gum arabic composite gel
Z Li, L Zhang, C Mao, Z Song, X Li, C Liu - International Journal of …, 2021 - Elsevier
Compounding is a safe method to avoid limitations of a singular gel. Here, composite gels
were prepared with konjac glucomannan (KGM) and gum arabic (GA) and evaluated by …
were prepared with konjac glucomannan (KGM) and gum arabic (GA) and evaluated by …
Development of novel functional snacks containing nano-encapsulated resveratrol with anti-diabetic, anti-obesity and antioxidant properties
In this study, functional snacks with addition of nanoenapsuated resveratrol were prepared
to evaluate the nutraceutical and physical properties. The nanoencapsulated resveratrol …
to evaluate the nutraceutical and physical properties. The nanoencapsulated resveratrol …
[HTML][HTML] Evaluation of functional properties of extruded snacks developed from brown rice grits by using response surface methodology
Extrusion behavior of brown rice grits was investigated using twin screw extruder. Feed
moisture of the grits was adjusted between 14% and 18%, and extrusion cooking was done …
moisture of the grits was adjusted between 14% and 18%, and extrusion cooking was done …
Physico-chemical, textural, sensory and antioxidant characteristics of gluten–Free cookies made from raw and germinated Chenopodium (Chenopodium album) flour
The present study was conducted to prepare the gluten-free cookies from raw and
germinated Chenopodium album flours. The physico-chemical, functional, pasting and …
germinated Chenopodium album flours. The physico-chemical, functional, pasting and …