[HTML][HTML] Development of drying and roasting processes for the production of plant-based pro-healthy snacks in the light of nutritional trends and sustainable …
M Chobot, M Kozłowska, A Ignaczak… - Trends in Food Science & …, 2024 - Elsevier
Background Snacks constitute a huge share of the food market. In recent years there has
been a global change involving the implementation of sustainable food production …
been a global change involving the implementation of sustainable food production …
Evaluation of functional extrudates enriched with essential oils for enhanced stability
KT Laina, C Drosou, M Krokida - Food and Bioproducts Processing, 2024 - Elsevier
This study evaluates the performance and storage stability of functional extrudates enriched
with natural additives, utilizing advanced food engineering and processing techniques …
with natural additives, utilizing advanced food engineering and processing techniques …
Formulation of novel functional extrudates containing natural bioactive compounds
KT Laina, C Drosou, I Giannenas, M Krokida - Drying Technology, 2024 - Taylor & Francis
Incorporating natural antimicrobial agents into food systems is a promising alternative to
synthetic additives. This study developed corn-based functional extrudates enriched with …
synthetic additives. This study developed corn-based functional extrudates enriched with …
Extrusion-Cooking Aspects and Physical Characteristics of Snacks Pellets with Addition of Selected Plant Pomace.
J Soja, M Combrzyński, T Oniszczuk… - Applied Sciences …, 2024 - search.ebscohost.com
The article presents the possibilities of using by-products from the agri-food industry in the
form of fruit and vegetable pomace as a supplementary ingredient to extruded food products …
form of fruit and vegetable pomace as a supplementary ingredient to extruded food products …
Field Cricket (Gryllus bimaculatus) and Spirulina (Arthrospira platensis) Powders as Environmentally Friendly Protein Enrichment Ingredients in Corn Snacks
M Ruszkowska, M Tańska, J Miedzianka… - Foods, 2024 - pmc.ncbi.nlm.nih.gov
Unconventional protein sources are currently extensively studied as food ingredients. This
study aimed to evaluate the effect of 1.5% and 3% field cricket powder (GB) and 2–8% of its …
study aimed to evaluate the effect of 1.5% and 3% field cricket powder (GB) and 2–8% of its …
Hydration and Fortification of Common Bean (Phaseolus vulgaris L.) with Grape Skin Phenolics—Effects of Ultrasound Application and Heating
G Bonassi, V Lavelli - Antioxidants, 2024 - mdpi.com
Ultrasound (US)-assisted soaking combined with fortification with red grape skin (GS)
phenolics was applied on two Phaseolus varieties, namely White Kidney Bean (WKB) and …
phenolics was applied on two Phaseolus varieties, namely White Kidney Bean (WKB) and …
[HTML][HTML] Integration of Plant Pomace into Extruded Products: Analysis of Process Conditions, Post-Production Waste Properties and Biogas Potential
J Soja, T Oniszczuk, I Vaskina, M Combrzyński… - Energies, 2024 - mdpi.com
Waste streams from cereal-based food production processes, rich in organic matter and
carbohydrates, have untapped potential for biogas production. This study uniquely …
carbohydrates, have untapped potential for biogas production. This study uniquely …
[HTML][HTML] The Concept of Utilizing Waste Generated During the Production of Crispbread for the Production of Corn-Based Snacks
E Gondek, A Kamińska-Dwórznicka, M Stasiak… - Sustainability, 2024 - mdpi.com
During the production of crispbread, waste is generated, which, from its nutritional point of
view, is a full-value food product. These are mechanically damaged slices that are not …
view, is a full-value food product. These are mechanically damaged slices that are not …
[HTML][HTML] Nutrient Stability in NASA Spaceflight Experiment Rodent Food Bars
J Iyer, T Marsh, RJ Fisher, V Verma - Foods, 2024 - mdpi.com
The Nutrient-upgraded Rodent Food Bar (NuRFB) is the standard diet for mice in NASA's
Rodent Research Project aboard the International Space Station (ISS). Given the nature of …
Rodent Research Project aboard the International Space Station (ISS). Given the nature of …
[PDF][PDF] Applications of food extrusion technology
This review explores applications of food extrusion technology. Extrusion cooking, a thermal
processing method, applies high heat, pressure, and shear forces to uncooked masses …
processing method, applies high heat, pressure, and shear forces to uncooked masses …