Application of extrusion technology in plant food processing byproducts: An overview
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 …
concerns for its environmental impact. However, most of these wastes, such as plant …
Utilization of food processing by-products in extrusion processing: A review
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 …
products or waste streams such as pomace (fruit and vegetable processing), hull/bran (grain …
[HTML][HTML] Characterisation and potential application of pineapple pomace in an extruded product for fibre enhancement
This study characterised pineapple pomace (PP) and evaluated its application in extrusion
to enhance fibre content of the final product. The pomace had low fat (0.61%) and high …
to enhance fibre content of the final product. The pomace had low fat (0.61%) and high …
Formulation and characterization of functional foods based on fruit and vegetable residue flour
MSL Ferreira, MCP Santos, TMA Moro… - Journal of food science …, 2015 - Springer
Fruits and vegetables are extensively processed and the residues are often discarded.
However, due to their rich composition, they could be used to minimize food waste. This …
However, due to their rich composition, they could be used to minimize food waste. This …
Extrusion processing of raw food materials and by-products: A review
V Offiah, V Kontogiorgos, KO Falade - Critical reviews in food …, 2019 - Taylor & Francis
Extrusion technology has rapidly transformed the food industry with its numerous
advantages over other processing methods. It offers a platform for processing different …
advantages over other processing methods. It offers a platform for processing different …
Potential nutritional and functional improvement of extruded breakfast cereals based on incorporation of fruit and vegetable by-products-A review
D Santos, M Pintado, JAL da Silva - Trends in Food Science & Technology, 2022 - Elsevier
Background There is a need to improve the nutritional and functional characteristics of
breakfast cereal products (BCP) consumed worldwide, namely by increasing the content …
breakfast cereal products (BCP) consumed worldwide, namely by increasing the content …
Effect of feed composition, moisture content and extrusion temperature on extrudate characteristics of yam-corn-rice based snack food
D Seth, LS Badwaik, V Ganapathy - Journal of Food Science and …, 2015 - Springer
Blends of yam, rice and corn flour were processed in a twin-screw extruder. Effects of yam
flour (10–40%), feed moisture content (12–24%) and extruder barrel temperature (100–140° …
flour (10–40%), feed moisture content (12–24%) and extruder barrel temperature (100–140° …
[图书][B] Handbook of food processing: food safety, quality, and manufacturing processes
T Varzakas, C Tzia - 2015 - books.google.com
This book presents the information necessary to design food processing operations and
describes the equipment needed to carry them out in detail. It covers every step in the …
describes the equipment needed to carry them out in detail. It covers every step in the …
Enhancing an extruded puffed snack by optimising die head temperature, screw speed and apple pomace inclusion
N O'shea, E Arendt, E Gallagher - Food and bioprocess technology, 2014 - Springer
Extrusion cooking is recognised as a smart technology for food processors. It requires low
cost, high temperature, short-time process and few ingredients to create a puffed snack. The …
cost, high temperature, short-time process and few ingredients to create a puffed snack. The …
Fiber‐rich food processing byproducts enhance the expansion of cornstarch extrudates
Expansion characteristics of cornstarch‐based extrudates incorporating fiber‐rich food
processing byproducts was explored. Waxy and regular cornstarch were used as the base …
processing byproducts was explored. Waxy and regular cornstarch were used as the base …