Background Legumes contain several healthy essential nutrients and bioactive compounds,
and their symbiotic nitrogen fixation ability confers substantial economic and environmental …

For centuries, ancient grains fed populations, but due to their low yield, they were
abandoned and replaced by high‐yielding species. However, currently, there is a renewed …

The aim of this work was to develop snacks enriched with Spirulina and thus improve their
nutritional characteristics. Two formulations were developed: SP added with 2.6% Spirulina …

The aim of this study was to investigate the possibility of application of brewer's spent grain
(BSG), sugar beet pulp (SBP) and apple pomace (AP) in production of corn snack products …

Chitosan is a dietary fibre that possesses numerous functional, technological and
physiological properties useful in improving food quality. Owing to its fat absorbing ability …

The effects of extrusion on the physicochemical properties of a mixture of blue corn, black
bean, and sweet chard (MBBC) used for indirectly extruded snacks (PECB) and microwave …

Pea flour was extruded at 50, 70, and 90° C. The in vitro digestibility and characteristics of
native and extruded pea flour were investigated. The in vitro starch digestibility (IVSD) and in …

Currently, extrudates are considered unhealthy products, being characterized as high in
calories; rich in fat, sugar, and salt; and low in nutritional compounds. The aim of this study …

The development of products with the addition of bioactive peptides from Spirulina is highly
attractive due to its protein and antioxidant potential. Therefore, non-hydrolyzed …

This research aimed to produce gluten-free snacks on a pilot scale from quinoa flour. These
snacks experienced an extrusion process, followed by baking. The effects of these …