The challenge of maintaining both quality and safety in the thermal processing of foods
results from the degradation of heat-sensitive quality attributes during processing. The editor …

Extrusion processing is a technology applied in the food and pharmaceutical industry for
affecting product microstructure, product chemistry or the macroscopic shape of products …

The polymerization of wheat gluten induced by the formation of disulfide bonds can be
considered as one of the decisive mechanisms leading to the formation of meat analog …

High-moisture extrusion is a common process to impart an anisotropic, meat-like structure to
plant proteins, such as wheat gluten. The addition of oil during the process promises to …

Eating and drinking foods are vital habits of humans. During the centuries, different practical
techniques and skills were developed by people all over the world to process foods. In …

An effort was made to understand the impacts of dried cherry pomace (by-product of cherry
juice processing) inclusion into corn starch extrudates on their direct expansion …

Highlights•HME can be exploited in a broad range of applications for advanced drug
delivery.•Unique advantages to be utilized in a solvent free manufacturing platform.•A …

Extrusion processing characteristics of Cherry Vanilla quinoa flour (Chenopodium quinoa
Willd) were investigated using a three factor response surface design to assess the impact of …

Back-propagation artificial neural network and response surface methodology were used to
investigate estimation capabilities of these two methodology and optimization acceptability …

Abstract Quinoa (Chenopodium quinoa Willd.) is a pseudocereal plant that originally came
from South America. The trend of consuming quinoa is propelled by its well‒balanced …