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 production and consumption of quinoa (Chenopodium quinoa Willd.) have grown
rapidly in recent years, spreading far beyond its traditional growing region of the Andes …

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 …

Extrusion processing characteristics of whole grain flours of three major millets (finger, foxtail
and pearl) were studied. Impacts of the extrusion processing conditions, including moisture …

The goal of sustainable intensification of agriculture in Malawi has led to the evaluation of
innovative, regionally novel or under-utilized crop species. Quinoa (Chenopodium quinoa …

Tamarind seed gum (TSG) is a cold‐swelling hydrocolloid with remarkable processing
stability and starch synergy. Its use in direct expanded extruded foods has not been …

Quinoa (Chenopodium quinoa Willd.) is a pseudocereal celebrated for its excellent
nutritional quality and potential to improve global food security, especially in marginal …

Determining the impacts of extrusion conditions on extrudate characteristics of whole beans
flours is critical to find the suitable types of beans to use for making direct expanded …

Compared with three major cereals, underutilized cereals (UCs) are those with less use but
having abundant bioactive components and better functionalities after proper processing. As …

The demand for healthy ready-to-eat foods like snacks is increasing. Physical modification of
vegetal food matrices through extrusion generates significant changes in the chemical …