The physical modification of starch to produce resistant starch (RS) is a viable strategy for
the glycemic index (GI) lowering of foods and functionality improvement in starchy food …

Currently, emerging alimentary alternatives are growing, leading to the consumption of
natural products including bio, fermented, and traditional foods. The studies over functional …

This work proposed a controlled method to modify the physicochemical properties of corn
starch through heating and cooling extrusion (HCE) cycles. It was used native corn starch …

The effects of extrusion on the physicochemical properties of a mixture of blue corn, black
bean, and sweet chard (MBBC) used for indirectly extruded snacks (PECB) and microwave …

This study aimed to optimize an extruded aquafeed for Oreochromis niloticus (Nile tilapia)
using moringa as a partial protein source. Response surface methodology (RSM) with a …

The main objective of this study was to determine the feasibility and validity of the solvent-
free dry heat reaction by investigating the structural and physicochemical properties of the …

Millets, historically staple foods in Asia and Africa, saw reduced cultivation and consumption
with the rise of wheat, maize, and rice in the mid-20th century. Recognizing their potential …

Food waste is responsible for the loss of 1.3 billion tons of food, some of which are related to
by-products with great nutritional and energy potential that are still underexplored, such as …

Starch is an essential biopolymer for creating viscous food systems in the food industry.
Viscosity behavior is unclear in the literature and varies with the thermal process and …

This research studies the influence of the addition of defatted press cakes (from the
production of hazelnut, camelina, pumpkin, and hemp seed oil) on nutritionally important …