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 …

Consumer appeal for ready‐to‐eat (RTE) products is forecast to grow rapidly over the next 5
years as consumers demand convenient snacks with exciting sensory and textural …

Instrumental texture analysis on extruded snacks is widely applied, however there is no
scientific consensus about the test and probe types that can be correlated with the sensory …

The study was aimed to develop protein, dietary fiber, and micronutrient enriched corn
snacks through extrusion processing. Corn snacks supplemented with chickpea, defatted …

Snack foods have become an important part of the diet for the world's population. Effects of
addition of germinated dehulled chickpea at levels of 10, 20 and 30% as well as 5% tomato …

Pre-extrusion flavoring with butyric acid and cysteine, as aroma precursors, was used for
production of cheese-flavored expanded corn-based snacks. The effects of extrusion …

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 …

With the aim of producing snacks with reduced lipid content, the effect of lipids on the in vitro
release of butyric acid and on the duration of the dominant sensations of cheese-flavored …

Inulin-type fructans have been used as an ingredient to partially replace starchy flours in
foods such as pasta, confectionery, breads, sauces and desserts, as they have the potential …

The effects of the moisture content of the raw material, extrusion temperature and screw
speed on flavor retention, sensory acceptability and structure of corn grits extrudates …