The search for plant-based superfoods has shown that many regional populations already
have these foods in their diet, with significant potential for production and marketing. This …

Introduction Waxy maize, mainly consumed at the immature stage, is a staple and vegetable
food in Asia. The pigmentation in the kernel of purple waxy maize enhances its nutritional …

The tailored formulation of raw materials and the combination of grain germination and
extrusion processes could be a promising strategy to achieve the desired goal of developing …

Young bamboo culm flour (YBCF) has proved to be a healthy and sustainable ingredient,
due to its high fiber content and high yield of bamboo crops. The present study evaluated the …

The development of quality gluten-free products presents a major technological challenge in
terms of structure, texture, and shelf life. However, there is insufficient information available …

Over the years, extrusion has been a multi-step thermal technique that has proven to be the
most effective process to stabilize rice bran (RB). This study aimed to investigate the effects …

Purple corn cobs (PCC) are normally discarded although containing valuable components
of potential application in the development of foods and ingredients. Optimum extraction …

Two genotypes of pigmented maize (black (BM) and red (RM)) were used as flour
ingredients in several formulations of the traditional baked maize dish “proja”. This study …

Los cereales listos para consumir (CLPC) representan una parte significativa del mercado
de cereales para el desayuno y son un componente importante en la dieta. Este artículo de …

El objetivo de la presente investigación, fue obtener un alimento extruido, utilizando como
materia prima almidón de la planta de camacho (Alocacia macrorrhiza), con la finalidad de …