Background Continuous increase in global human population and depletion of natural
resources threat to environment needs and sustainable food supply. In particular, food …

Apple pomace (AP), the by-products generated from apple processing industries, is a
favorable resource possessed the characteristics of high nutritional component, which are of …

The processing of agricultural products into value-added food products yields numerous by-
products or waste streams such as pomace (fruit and vegetable processing), hull/bran (grain …

The nutritional properties of brewers' spent grain (BSG) have been widely studied,
considering its potential as a healthy food ingredient. Because of its fiber composition …

The valorization of brewers' spent grain (BSG) as an ingredient has been reported to
increase the nutritional value of various food items. However, it diminishes its mechanical …

The addition of brewer's spent grain (BSG), sugar beet pulp (SBP) and apple pomace (AP),
on the nutritional properties of directly expanded snack products based on corn grits was …

The partial substitution of starch with dietary fiber (DF) in extruded ready-to-eat texturized
(RTE) cereals has been suggested as a strategy to reduce the high glycemic index of these …

This study aimed to evaluate how extrusion cooking conditions and microwave heating play
a role in enhancing physical and thermal properties of third-generation expanded cellular …

The novelty of this work is the use of two mango by-products, mango peel and kernel, to
obtain an extruded food. As well as the development of this food through a design of …

Sugar beet pulp (SBP) is a by-product of the sugar industry in which the dietary fiber content
ranges from 73% to 80%. Compared to cereal fibers mainly used in biscuit production, sugar …