Legumes have been consumed since ancient times all over the world due to their easy
cultivation and availability as a low-cost food. Nowadays, it is well known that pulses are …

Extrusion cooking is receiving increasing attention as technology applied for the production
of protein-based products. Researchers in this field showed that proteins from several …

Dietary fiber (DF) includes the remnants of the edible part of plants and analogous
carbohydrates that are resistant to digestion and absorption in the human small intestine …

Despite their high nutritional value and potential health benefits, pulse intake has not
increased in the last three decades. Several strategies have been implemented to increase …

The development of new food products obtained by extrusion processing has increased in
recent years. Extrusion is used by the food industry to produce a wide variety of food …

The effects of conventional extrusion (CV) and extrusion-cooking (EC) were investigated on
100% yellow lentils (YL). Both the extrusion processes led to pasta with good cooking …

The dietary fibre and phenolic contents and the functional properties of extruded coffee
parchment flour were studied to evaluate its possible use as an ingredient rich in dietary …

In this paper, significant attention is paid to the retention of phenolics in extrudates and their
health effects. Due to the large number of recent articles devoted to total phenolic content …

The food industry is increasingly innovating and applying new processing technologies and
ingredients to develop novel food products that meet the consumers' demand. In this study …

Rice and legumes have great potential in the development of novel gluten-free snacks that
are healthier than traditional snacks. Novel gluten-free extruded foods (composed of rice: 50 …