There is a significant advancement in the modification of extruders for the commercial
application in food processing sector, especially during the last three decades. Extrusion is …

The demand for proteins continues to increase due to their nutritional benefits, the growing
world population, and rising protein deficiency. Plant-based proteins represent a sustainable …

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 …

Extrusion processing can improve the functional and nutritional value of plant proteins,
making them a sustainable source for various applications. During both low-and high …

For alternative meat products to gain more traction, it is crucial to determine the differences
in sensory and nutritional properties between animal and alternative meat food products …

This study is aimed to introduce the potential of jackfruit by-products to develop a healthy
meat analogue. Meat analogue had been produced with different jackfruit by-products to …

Formulating food products with plant proteins brings a variety of challenges. The issue of off-
flavors caused by plant protein addition is the major factor limiting their usage in food …

Application of sesame protein concentrate (SPC) is limited because of its weak functional
properties. Investigations revealed that the grafting reaction occurred between maltodextrin …

Protein ingredients, originating from both animal and plant sources, play a crucial role in the
food industry due to their nutritional and functional properties. Despite the long-standing …

The relevance of the study is due to the fact that in recent years the demand for meat
products has increased, which in turn makes it necessary to improve the quality of products …