Contemporary dining habits have spurred a shift in ready‐to‐eat (RTE) snack production,
with mushrooms offering a nutritional boost due to their protein, carbohydrate, fibre and …

In this study, the physicochemical, rheological, in vitro starch digestibility, and emulsifying
properties of starch extracted from pineapple stem agricultural waste were investigated in …

The effects of palm oil (PO) and coconut oil (CO) additions on the physicochemical
properties and in vitro starch digestibility of extruded pineapple stem starch (PSS) were …

Starch extracted from pineapple stem waste underwent an environmentally friendly
modification process characterized by low-energy consumption. This process resulted in the …

The effect of varying extrusion conditions on the functional properties of hulless barley–
mung bean (70: 30) extruded snacks was investigated using response surface methodology …

Noodles are generally made from rice flour, wheat flour or mungbean starch. Interestingly,
pineapple stem starch (PSS), an alternative starch derived from pineapple stems as …

Edible Mushrooms boast a diverse array of biomolecules with exceptional nutritional and
bioactive benefits for humans. This study conducted metabolomic and nutritional analyses …

Yellow corn is one of the key component in the production of popular RTE snacks. However,
corn's nutritional quality is relatively low, necessitating the incorporation of additional …

Edible mushrooms have become an important global ingredient due to their rich nutrients
and delicious taste. However, their high moisture content, abundant bioactive components …