Response surface methodology (RSM) is a technique widely used to optimize various
processes. This review presents the state-of-the-art applications of RSM in the optimization …

Many texture studies have been published on crispness because of the great interest of
consumers towards crispy foods. This work reviews the existing literature on the topic, and …

This new edition of a best-selling text in food product development provides a
comprehensive overview of the new food product development process. Stages of …

The effect of screw speed (100–300rpm) and addition of brewers spent grain (BSG, 0–30%
based on the maize flour used) on the approximate composition (crude protein, crude fat …

The optimum formulation for production of a Malaysian traditional baked cassava cake was
determined using response surface methodology (RSM). Effects of amount of ingredients …

Extraction conditions for maximum protein recovery from watermelon (Citrullus vulgaris Cv
Sugar baby) seed meal were investigated using response surface methodology. A central …

The aim of the present study was to optimize the extrusion process for potato‐based snacks
using response surface modeling approach. A blend of mashed potatoes, rice and chickpea …

Response surface methodology (RSM) based on a five‐level‐three‐factor central composite
rotatable design (CCRD) was employed for optimisation of formulation for production of a …

Extrusion cooking process is a high temperature and short time process in which moist, soft
food material is fed to the extruder for desired temperature, pressure, and residence time …

The present study was conducted to evaluate the effect of ambient storage on the quality
attributes of aerobically packaged fish curls incorporated with optimum levels of different …