High‐moisture extrusion cooking (HMEC) is an efficient method for converting proteins and
polysaccharides into fibrous structure that is used in the industrial production of meat …

Expansion of biopolymer matrices is the basis for the production of a wide variety of cereal
foods. A limited number of manufacturing processes provide practical solutions for the …

To investigate the effect of low moisture extrusion cooking on the structural changes of
protein and expansion properties, a pea protein isolate was processed in a twin screw …

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

Eating and drinking foods are vital habits of humans. During the centuries, different practical
techniques and skills were developed by people all over the world to process foods. In …

To improve the nutrient-density of snack products, milk proteins (casein, whey protein
concentrate or whey protein isolate) and wheat fiber were co-extruded with corn meal flour …

A whey‐based puffed snack food was produced on a twin‐screw extruder to determine the
effect of varying starch type (normal corn and pregelatinised waxy), protein type (regular and …

The present study investigated the effects of fenugreek flour (Trigonella foenum-graecum)
and debittered fenugreek polysaccharide (FenuLife®) inclusion on the physical and sensory …

To explore the complex relationship between processing conditions and functional and
nutritional properties of food products containing whey protein isolate (WPI), we investigated …

This book presents the information necessary to design food processing operations and
describes the equipment needed to carry them out in detail. It covers every step in the …