Extrusion of foods is an emerging technology for the food industries to process and market a
large number of products of varying size, shape, texture, and taste. Extrusion cooking …

The food processing industry generates an immense amount of waste, which leads to major
concerns for its environmental impact. However, most of these wastes, such as plant …

Legumes have been consumed since ancient times all over the world due to their easy
cultivation and availability as a low-cost food. Nowadays, it is well known that pulses are …

Background Protein enriched snacks market is growing extensively due to the increasing
demand for healthier and convenient food options. Extrusion cooking is the most common …

Whole grains (WGs) contain a variety of bioactive components and have a proven role in the
control of chronic diseases. Worldwide dietary guidelines recommend increasing the intake …

Vitamins are essential compounds to yeasts, and notably in winemaking contexts. Vitamins
are involved in numerous yeast metabolic pathways, including those of amino acids, fatty …

Deficiencies of micronutrients, essentially vitamins and minerals, have mainly cause several
illnesses, especially in children and women worldwide. Governments and world …

The demand for healthy ready-to-eat foods like snacks is increasing. Physical modification of
vegetal food matrices through extrusion generates significant changes in the chemical …

Maintaining and improving the nutritional quality of foods during processing are the main
market and industry concerns. Thus, research should focus on novel and sustainable ways …

Extrusion is an effective means of aerating foods, thereby converting dense, hard materials
into lighter and more appealing forms. In this study, physical properties of yellow pea puffed …