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 …

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 …

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 …

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 …

Extrusion technology has rapidly transformed the food industry with its numerous
advantages over other processing methods. It offers a platform for processing different …

Background There is a need to improve the nutritional and functional characteristics of
breakfast cereal products (BCP) consumed worldwide, namely by increasing the content …

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° …

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 …

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 …

Expansion characteristics of cornstarch‐based extrudates incorporating fiber‐rich food
processing byproducts was explored. Waxy and regular cornstarch were used as the base …