A critical review on the development, physicochemical variations and technical concerns of gluten free extrudates in food systems
B Sajid Mushtaq, W Zhang, W Al-Ansi… - Food Reviews …, 2023 - Taylor & Francis
The prevalence of celiac disease (CD) and other gluten-intolerant disorders is still growing
over time partially attributed to more clinical investigations and improved diagnosis capacity …
over time partially attributed to more clinical investigations and improved diagnosis capacity …
Effect of clay nanofillers on the mechanical and water vapor permeability properties of xylan–alginate films
DS Naidu, MJ John - Polymers, 2020 - mdpi.com
In this study, xylan–alginate-based films were reinforced with nanoclays (bentonite or
halloysite) by the solvent casting technique. The effect of the nanoclay loadings (1–5 wt%) …
halloysite) by the solvent casting technique. The effect of the nanoclay loadings (1–5 wt%) …
Quality characteristics of dehydrated raw Kelulut honey
Kelulut honey was dehydrated at 40, 55, and 70° C up to 84 h in a dehydrator. The changes
of its properties and qualities in terms of moisture content, water activity, hygroscopicity …
of its properties and qualities in terms of moisture content, water activity, hygroscopicity …
Evaluation of functional extrudates enriched with essential oils for enhanced stability
KT Laina, C Drosou, M Krokida - Food and Bioproducts Processing, 2024 - Elsevier
This study evaluates the performance and storage stability of functional extrudates enriched
with natural additives, utilizing advanced food engineering and processing techniques …
with natural additives, utilizing advanced food engineering and processing techniques …
The Development of Novel Functional Corn Flakes Produced from Different Types of Maize (Zea mays L.)
Cereal products, such as flakes and snack items, are frequently consumed as part of
everyday diets, encompassing ready-to-eat breakfast cereals, flakes, and snacks. The …
everyday diets, encompassing ready-to-eat breakfast cereals, flakes, and snacks. The …
Physicochemical, microbiological and sensory characteristics of snacks developed from broken rice grains and turmeric powder
A Ribeiro Oliveira, AE Chaves Ribeiro… - … Journal of Food …, 2020 - Wiley Online Library
The aim of the present study was to develop extruded snacks from broken rice grains (BRG)
and turmeric powder (TP). Different levels of substitution of BRG by TP (0%, 2%, 4%, 8% and …
and turmeric powder (TP). Different levels of substitution of BRG by TP (0%, 2%, 4%, 8% and …
Hygroscopic properties of sweet cherry powder: thermodynamic properties and microstructural changes
R Ouaabou, S Ennahli, C Di Lorenzo… - Journal of Food …, 2021 - Wiley Online Library
Understanding sorption isotherms is crucial in food science for optimizing the drying
processes, enhancing the shelf‐life of food, and maintaining food quality during storage …
processes, enhancing the shelf‐life of food, and maintaining food quality during storage …
Microstructural characteristics and physical properties of corn-based extrudates affected by the addition of millet, sorghum, quinoa and canary seed flour
G Rolandelli, YT García-Navarro, S García-Pinilla… - Food Structure, 2020 - Elsevier
Corn flour blends including 25% of pearl millet, red sorghum, quinoa or canary seed flours,
not deeply studied in the extrusion process of corn-based products, were used for extrudates …
not deeply studied in the extrusion process of corn-based products, were used for extrudates …
Moisture sorption characteristics and quality changes during storage in defatted soy incorporated maize-millet based extruded product
C Sahu, S Patel - Lwt, 2020 - Elsevier
Moisture sorption isotherms and changes in quality of extruded products during storage
were carried out in this experiment. Sorption of extruded product was investigated at four …
were carried out in this experiment. Sorption of extruded product was investigated at four …
Identification of complex glass transition phenomena by DSC in expanded cereal-based food extrudates: Impact of plasticization by water and sucrose
S Masavang, G Roudaut, D Champion - Journal of food engineering, 2019 - Elsevier
The physical state and mechanical properties of extruded cereal based products were
studied as a function of sucrose content and relative humidity (RH) to evaluate how the …
studied as a function of sucrose content and relative humidity (RH) to evaluate how the …