Starch is one of the major macronutrients providing caloric value to the human diet,
however, the rapid digestibility of starch is becoming a major concern for human health …

With consumers increasingly understanding the relationship between food and health, there
is a chance to develop healthier snacks. In this sense, the incorporation of vegetable raw …

Corn gluten meal is a by-product of corn starch production. To extend its application in the
food industry, the extrusion of corn gluten meal was conducted, and the effects of …

Ready-to-eat snacks are popular among consumers, but these largely carbohydrate-based
snacks have high glycemic indexes that pose various health issues, such as increased risk …

The objective of this study was to explore the feasibility of incorporating mechanically
deboned poultry meat (MDPM) and brewers spent grain (BSG) to corn based extruded …

This study aimed to evaluate the nutritional value and potential health claims for reduced
sugar biscuits containing extruded brewers' spent grain (EBSG) and fructooligosaccharides …

Featured Application Obtained results give insight into health promoting properties of
potential gluten free cornmeal-based snacks. Abstract The processing of fruit generates …

In recent years, there has been a growing demand for gluten-free and functional products,
driven by consumer preferences for healthier and more diverse food choices. Therefore …

Improving total dietary fiber content while maintaining the texture/expansion of extruded
products is a challenge. Pectin has a dual function; it is a source of dietary fiber and it also …

Food extrusion is mostly used for cereal processing. It is necessary to seek a novel
technology to develop meat-based extrudates. This study investigated the physicochemical …