[HTML][HTML] Formation of pores and bubbles and their impacts on the quality attributes of processed foods: A review
S Aghajanzadeh, A Sultana, AM Ziaiifar… - Food Research …, 2024 - Elsevier
Pores and bubbles significantly influence the physical attributes (like texture, density, and
structural integrity), organoleptic properties, and shelf life of processed foods. Hence, the …
structural integrity), organoleptic properties, and shelf life of processed foods. Hence, the …
Effects of citrus pomace on mechanical, sensory, phenolic, antioxidant, and gastrointestinal index properties of corn extrudates
Ready-to-eat snacks are popular among consumers, but these largely carbohydrate-based
snacks have high glycemic indexes that pose various health issues, such as increased risk …
snacks have high glycemic indexes that pose various health issues, such as increased risk …
Evaluation of the physicochemical properties of third-generation snacks made from blue corn, black beans, and sweet chard produced by extrusion
D Neder-Suárez, A Quintero-Ramos… - Lwt, 2021 - Elsevier
The effects of extrusion on the physicochemical properties of a mixture of blue corn, black
bean, and sweet chard (MBBC) used for indirectly extruded snacks (PECB) and microwave …
bean, and sweet chard (MBBC) used for indirectly extruded snacks (PECB) and microwave …
[HTML][HTML] Effect of using alternative flours on the development and characteristics of a third-generation snacks
D Neder-Suárez, JA Vázquez-Rodríguez… - Food Chemistry …, 2024 - Elsevier
The effects of black bean addition (11, 22, and 33%) to a base mixture of blue corn and
powdered spinach were evaluated during the combined process of extrusion cooking and …
powdered spinach were evaluated during the combined process of extrusion cooking and …
The effect of the amylose content and milling fractions on the physico-chemical features of co-extruded snacks from corn
A Bresciani, D Giordano, F Vanara, M Blandino, A Marti - Food Chemistry, 2021 - Elsevier
The suitability of corn fractions (break meal: 250–500 µm; flour:< 150 µm) from hybrids with
different amylose contents (conventional: 18%; high-amylose: 42%; waxy: 2%) and their …
different amylose contents (conventional: 18%; high-amylose: 42%; waxy: 2%) and their …
Nutritional characteristics of new generation extruded snack pellets with edible cricket flour processed at various extrusion conditions
M Combrzyński, T Oniszczuk, A Wójtowicz, B Biernacka… - Antioxidants, 2023 - mdpi.com
As new sources of proteins, edible insects may be excellent additives in a new generation of
environmentally friendly food products that are nutritionally valuable, safe, sustainable, and …
environmentally friendly food products that are nutritionally valuable, safe, sustainable, and …
New type of potato-based snack-pellets supplemented with fresh vegetables from the Allium genus and its selected properties
K Lisiecka, A Wójtowicz, M Mitrus, T Oniszczuk… - Lwt, 2021 - Elsevier
The study aimed to determine the effect of the addition of fresh leek or onion pulp on
selected properties of potato-based pellets and puffed snacks. In recipe, potato starch was …
selected properties of potato-based pellets and puffed snacks. In recipe, potato starch was …
Breakfast cereals with inulin obtained through thermoplastic extrusion: Chemical characteristics and physical and technological properties
Inulin is an interesting dietary fiber with potential to improve the technological and nutritional
properties of food products. Thus, the objective of this work was to develop breakfast cereals …
properties of food products. Thus, the objective of this work was to develop breakfast cereals …
Effect of fresh beetroot application and processing conditions on some quality features of new type of potato-based snacks
K Lisiecka, A Wójtowicz - LWT, 2021 - Elsevier
In the following study, it was evaluated selected properties of potato-based snack pellets
and expanded puffs enriched with fresh beetroot pulp in the amount of 2.5–30.0 g/100 g. A …
and expanded puffs enriched with fresh beetroot pulp in the amount of 2.5–30.0 g/100 g. A …
Effect in Physical, Thermo‐Mechanical Properties, and In Vitro Starch Digestibility of Extruded and Microwave‐Expanded Snacks—Mixture of Blue Corn, Black Bean …
D Neder‐Suárez, D Lardizábal‐Gutiérrez… - Starch …, 2023 - Wiley Online Library
A mixture of blue corn, black bean, and chard with a moisture content (MC) of 22.3–35.7% is
extruded at different extrusion temperatures (ET)(102—142° C) using screw speeds (SP) of …
extruded at different extrusion temperatures (ET)(102—142° C) using screw speeds (SP) of …