To facilitate the large-scale deployment of the adsorption-based gas separation technique,
the integration of adsorbents derived from laboratories with gas–solid contactors in the …

Pulses (grain legumes) are increasingly of interest to the food industry as product
formulators and consumers seek to exploit their fiber‐rich and protein‐rich reputation in the …

Extrusion processing is a thermal process applied to food preparation. However, its effects
on food ingredients are ambiguous. The aim of this study was to elucidate the effects of …

Thermo extrusion is a practical and achievable approach to produce flours with improved
techno-functional properties. The aim of this study was to compare the potential of different …

The use of whole grains in extruded products is of great interest for obtaining healthy
breakfast cereals (BC). The objective of the study was to investigate the effects of feed …

In the production of oil from sesame (Sesamum indicum L.) seeds, a coproduct is obtained
which is rich in protein and fiber contents. Mixtures of semi-defatted sesame cake (SDSC)(0 …

An effort was made to understand the impacts of dried cherry pomace (by-product of cherry
juice processing) inclusion into corn starch extrudates on their direct expansion …

Four commercial pea protein isolates were analyzed for their physico-chemical properties
including water absorption capacity (WAC), least gelation concentration (LGC), rapid visco …

Grits from eight different hulled barley cultivars were subjected to extrusion cooking on a
twin screw extruder, and the effect of extrusion variables (temperature and moisture) on β …

Industrial applications of pulses in various food products depend on pulse flour techno-
functionality. To manipulate the techno-functional properties of yellow pea flour, the effects of …