The replacement of durum wheat semolina with finger millet flour (FMF), pearl millet flour
(PMF) in pasta making at 10, 20, 30, 40, 50 g/100 g and carrot pomace powder (CPP) at 2, 4 …

Ready to eat expanded food grains are gaining popularity in modern days due to their ease
to digest, lightness, crispiness and most importantly their ready to eat in nature. The demand …

Gluten-free bakery foodstuffs are a challenge for technologists and nutritionists since
alternative ingredients used in their formulations have poor functional and nutritional …

The replacement of semolina (SEM) with raw: popped (90: 10) amaranth flour blend (AFB) in
pasta making at 25, 50, 75, and 100 g/100 g levels (flour basis, 14 g of water/100 g) was …

Introducing state-of-the-art technology and emerging systems for the quantitative evaluation
and definite measurement of food quality and safety, this book begins with a review of the …

The objective of this research was to determine the best combination of extrusion process
variables for the production of a high antioxidant extruded amaranth flour (EAF) suitable to …

Kiwicha has significant nutritional characteristics. It is commonly used as a puffed product,
but there is little research on the lamination process. In this paper, the physical, functional …

Torreya grandis (T. grandis) oil, a high‐valued product, has abundant physiological
functions. Here, T. grandis oil was first extracted with the help of microwave pre‐treatment …

This paper presents an algorithm for analyzing barley kernel images to evaluate cereal grain
quality and perform grain classification. The input data comprised digital images of kernels …

The cylindrical samples of 'Beni Shogun'apples cultivar in a range of deformation velocities
from 0.0002 to 1 ms-1 were studied using stress relaxation tests. In the work, experimental …