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 …

Electrospun films (ESF) are gaining attention for active delivery due to their biocompatibility
and biodegradability. This study investigated the impact of adding soy protein amyloid fibrils …

Aiming at providing prototypes for ready-to-eat texturised (RTE) cereal products with
reduced glycaemic load, starch blends with chokeberry (Aronia melanocarpa) pomace …

Fruit waste (FW), mainly from agroindustry, is currently left behind in landfills despite its rich
composition. The bioactive compounds (eg, oils, polyphenols), carbohydrates, and lignin …

The effect of dried jackfruit powder on the extrusion of cornmeal was investigated for the
creation of a naturally flavored and nutritious expanded snack. Both ripe and unripe jackfruit …

The study examined the influence of the process of extrusion on the physical properties and
nutritional composition of black chokeberry pomaces. It has been determined that the …

Fruit pomace is a valuable by-product in terms of its chemical composition, which potential
might be used through transformation of the pomace into food ingredients. The aim of this …

Exploring the use of seedless blackcurrant pomace, a fibre-rich by-product of juice pressing,
in foods is favourable due to its nutritional profile but also for economic and sustainability …

Pomace, a waste product, generates a huge problem in the fruit and vegetable industry.
Numerous studies prove that pomace and fibre are valuable sources of many nutrients. Due …

The equilibrium moisture contents (EMC) of deproteinized rapeseed meal (DRM) and model
extrudate, prepared from DRM and corn grits (1: 1), were determined at different …