Background In recent years, there has been increasing interest in vegetable proteins, due to
their various health beneficial functions and wide applications in the food industry …

Extrusion is a versatile and very efficient technology that is widely used in food and feed
processing. The cooking extruders have found many applications, which include: breakfast …

The microstructural and thermal dynamic mechanical properties of extruded
pectin/starch/glycerol (PSG) edible and biodegradable films were measured by scanning …

Bread is the most important food in the Spanish household and represents the largest
proportion of products produced by commercial bakeries. The browning indicators furosine …

Eating and drinking foods are vital habits of humans. During the centuries, different practical
techniques and skills were developed by people all over the world to process foods. In …

Hydroxymethylfurfural (HMF), methylfurfural (MF) and colour (100-L*) were determined in
nine common varieties of selected bakery products from Spain. Identical sample preparation …

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 …

Protein rich extruded products were prepared from soy protein isolate and corn flour blends
using a twin screw extruder and the physical properties of the extruded product were …

The effects of feed moisture, screw speed, and barrel temperature on physical properties of
extruded corn flour and soy protein isolate (SPI) blends were investigated in a co-rotating …

Mechanical and microstructural properties of expanded extrudates prepared from blends of
high amylose corn (Zeamays L. ssp. Mays) starch (HACS) and soy protein concentrate …