Extrusion of foods is an emerging technology for the food industries to process and market a
large number of products of varying size, shape, texture, and taste. Extrusion cooking …

Fortification of extrusion feed formulations with proteins from selected sources will improve
the health‐promoting quality of snack and breakfast foods. Molecular interactions among …

Response surface methodology (RSM) was used to study the effects of feed moisture
content (16–18%), screw speed (250–320rpm), and barrel temperature (150–170° C) on …

Corn-broad bean spaghetti type pasta was made with a corn/broad bean flour blend in a 70:
30 ratio, through an extrusion-cooking process (Brabender 10 DN single-screw extruder with …

Protein‐energy malnutrition (PEM) is a problem in Africa and other developing nations of the
world. Food Agriculture Organization's statistics reveal that in Africa, more than one in four …

Meat analogues are predominantly composed of a pre-structured form of protein called
textured vegetable protein (TVP) that is designed to mimic the fibrous structure of animal …

Corn meal of various particle sizes ranging from 180 to 710μm were processed in a twin-
screw extruder to produce directly expanded extrudates. The extrusion process effects on …

Extrusion cooking technology is the most used technique for the production of snack foods.
In such foods, texture is of major importance, with crispness being often a desirable attribute …

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 …

Production of corn extrudates with addition of various types of flours is widely used in the
food process industry, both for final products and for the modification of flours for the bakery …