Utilization of food processing by-products in extrusion processing: A review

D Dey, JK Richter, P Ek, BJ Gu… - Frontiers in sustainable …, 2021 - frontiersin.org
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 …

Effects of extrusion process parameters on cooking characteristics and physicochemical, textural, thermal, pasting, microstructure, and nutritional properties of millet …

GP Yadav, CG Dalbhagat… - Journal of Food Process …, 2022 - Wiley Online Library
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 …

Food extrusion: An advanced process for innovation and novel product development

AE Lazou - Critical Reviews in Food Science and Nutrition, 2024 - Taylor & Francis
Extrusion is a versatile process capable of producing a variety of new and novel foods and
ingredients, thus increasing manufacturing opportunities. Further, it could provide nutritious …

Novel encapsulation approaches for phytosterols and their importance in food products: A review

M Pavani, P Singha, DR Dash… - Journal of Food …, 2022 - Wiley Online Library
Phytosterols are naturally occurring plant cell membranes, which have received greater
attention in food industries due to their potential health benefits especially lowering low …

Optimizing the extrusion conditions for the production of expanded intermediate wheatgrass (Thinopyrum intermedium) products

PG Boakye, AY Okyere, I Kougblenou… - Journal of food …, 2022 - Wiley Online Library
In this study, the effects of extrusion conditions such as feed moisture content (20%, 24%,
and 28%), screw speed (200, 300, and 400 rpm), and extrusion temperature (130, 150, and …

Physicochemical and nutritional properties of extrudates from food grade distiller's dried grains, garbanzo flour, and corn grits

P Singha, SK Singh, K Muthukumarappan… - Food science & …, 2018 - Wiley Online Library
Distiller's dried grains and garbanzo flour were blended with corn grits for the development
of extruded snacks using a single screw extruder. Distiller's dried grains were processed for …

Effect of extrusion temperature and feed moisture content on the microstructural properties of rice-flour pellets and their impact on the expanded product

Y Zambrano, I Contardo, MC Moreno, P Bouchon - Foods, 2022 - mdpi.com
Extrusion can lead to an expanded product or to a slightly expanded pellet, known as a third-
generation (3G) snack. In this case, expansion occurs subsequently, in an independent …

Corn distillers dried grains with solubles: Production, properties, and potential uses

Z Mohammadi Shad, C Venkitasamy… - Cereal Chemistry, 2021 - Wiley Online Library
Background and objectives The grain‐based ethanol production has been increasing as the
demand for biofuel additives increased, and the fossil fuel sources decreased. Distillers …

Effect of the extrusion process on allergen reduction and the texture change of soybean protein isolate-corn and soybean flour-corn mixtures

H Zheng, GS Yan, Y Lee, C Alcaraz, S Marquez… - Innovative Food Science …, 2020 - Elsevier
Soy protein and corn meal are widely used as main ingredients in the cereal and snack
industries. We studied the effect of extrusion processing on the immunoreactivity of proteins …

Extrusion characteristics of ten novel quinoa breeding lines

JK Richter, E Pietrysiak, P Ek, D Dey… - Journal of Food …, 2022 - Wiley Online Library
Ten novel breeding lines of quinoa (Chenopodium quinoa Willd) suitable to be grown in the
Pacific Northwest of the United States were developed and utilized for extrusion processing …