The traditional perception that legumes would not be suitable for extrusion cooking is now
completely outdated. In recent years, an increasing number of studies have been conducted …

The food processing industry generates an immense amount of waste, which leads to major
concerns for its environmental impact. However, most of these wastes, such as plant …

Rice is one of the major cereal crops that act as an attractive material for the manufacture of
ready-to-cook (RTC) products like pasta, noodles, ready-to-eat (RTE) breakfast cereals …

Thermo extrusion is a practical and achievable approach to produce flours with improved
techno-functional properties. The aim of this study was to compare the potential of different …

In this study, functional snacks with addition of nanoenapsuated resveratrol were prepared
to evaluate the nutraceutical and physical properties. The nanoencapsulated resveratrol …

In the current century, consumers are more concerned about the quality and safety of food.
They are focusing more on high nutritional value, tasty, and visually appealing food items …

Abstract Background and Objectives This review outlines the current state of oat usage and
potential use as a protein ingredient, oat protein extraction techniques, oat protein structure …

Whole grains (WGs) contain a variety of bioactive components and have a proven role in the
control of chronic diseases. Worldwide dietary guidelines recommend increasing the intake …

Nutritional quality of snacks prepared from cereals can be improved by the addition of crude
lycopene (CL), tomato powder (TP) and saffron extracts (SE) which are known for their high …

A study was conducted to optimize the mild extrusion cooking conditions for development of
rice and chickpea based extrudates. The independent variables ie extrusion parameters …