Popping is a simultaneous starch gelatinization and expansion process, during which grains
are exposed to high temperatures for short time. During this process, super heated vapour …

The snack industry is one of the fastest growing food sectors and is an important contributor
within the global convenience food market. Nowadays snacks and convenience foods are …

Extrusion-cooking is increasing popularity in the global agro-food processing industry,
particularly in the food and feed sectors. Extrusion cooking is a high-temperature, short-time …

Extrusion processing play the important role in food processing for the manufacturing of
pasta, textured vegetable protein (TVP), ready to eat products such as snacks produced from …

A Box‐Behnken design was used to study the effects of feed moisture content (18–20%),
barrel temperature (115–135° C) and screw speed (225–275 rpm) on the responses; …

The effect of oven and forced convection continuous tumble (FCCT) roasting on the
microstructure of whole maize kernels was characterised and quantified using X-ray micro …

Abstract Ready-to-eat (RTE) foods were developed with high temperature short time (HTST)
microwave puffing process. Cold extruded dough sheet pieces prepared from sorghum and …

Hot air puffing is the simplest, hazard-and contamination-free, and quickest method, wherein
grains are suddenly exposed to a high temperature short time (HTST) process to get puffed …

Green leafy vegetables (GLVs) are highly perishable but can be preserved by various
methods including dehydration which is eco-friendly and easily adoptable. An investigation …

Sorghum (Sorghum bicolor) popularly called as jowar, is the king of millets and is the fifth in
importance among the world's cereals, after wheat, rice, maize and barley. The nutrient …