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 …

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%) …

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 …

This study evaluates the performance and storage stability of functional extrudates enriched
with natural additives, utilizing advanced food engineering and processing techniques …

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 …

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 …

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 …

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 …

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 …

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 …