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

In the current century, consumers are more concerned about the quality and safety of food.
They are focusing more on high nutritional value, tasty, and visually appealing food items …

The effect of the addition of Spirulina platensis flour and of extrusion parameters on texture,
cooking yield, expressible moisture, total phenolic content (TPC), total flavonoid content …

In the last two decades, food scientists have attempted to develop new technologies that can
improve the detection of insect infestation in fruits and vegetables under postharvest …

Proso millet protein has reported structural similarities with sorghum. In order to explore the
potential of this crop as an alternative protein source for people with gluten sensitivity, in …

The effect of feed moisture content (10, 14 and 18%) and die temperature (110 and 160° C)
on functional properties, specific mechanical energy (SME), morphology, thermal properties …

The effects of gelatinization degree of oat flour and boiling water on the rheological
characteristics of oat dough were investigated. Gelatinized oat flour had higher water …

Whole grains (WGs) contain a variety of bioactive components and have a proven role in the
control of chronic diseases. Worldwide dietary guidelines recommend increasing the intake …

Millet is a major drought-resistant crop that serves as a nutrient rich food staple in Africa and
Asia. In addition, millet contains an abundance of bioactive compounds with antioxidant …

Compared with three major cereals, underutilized cereals (UCs) are those with less use but
having abundant bioactive components and better functionalities after proper processing. As …