Gluten-enteropathy affects a significant number of people, making gluten a major concern in
the food industry. With medical advancements, the diagnosis of allergies is becoming easier …

The current study was aimed to produce the encapsulated vacuum dried propolis powder.
The RSM (Box-Behnken modelling) experimental design comprised the following process …

Roasting of chickpea is an important step for the development of value added product,
performed normally at 150–350° C using conduction, convection and radiation. In this study …

Nine samples were formulated using whole sorghum–mung bean (70: 30) at variable
extrusion conditions: barrel temperature (130–170° C) and feed moisture (14–18%), and …

The study is aimed at the development of whole sorghum‐based ready‐to‐eat extruded
snacks using chickpea at different barrel temperature (BT)(130, 145, and 170° C) and feed …

The present study aims to optimize and explore the bee pollen as a functional component in
milk powder using response surface methodology. The experimental design comprised of …

Целью исследования является изучение возможности переработки побочных
продуктов хлебопекарных и крупяных производств. Объекты исследования …

Owing to the demand for the consumption of healthy extrudates, this study explored the
infusion of neera (coconut inflorescence sap) honey in rice flour, corn flour and coconut milk …

In this paper we analyse the state-of-the art production of extruded snack foods. We
described the properties of the raw materials used for manufacture of snacks and suggested …

Vegetable processing in food industry results in significant amount of by-products–peel,
mark, bark, seeds still rich in bioactive compounds. Apple, carrot and pumpkin peel and …