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 …

Food extrusion has evolved over the past decades and is now a unique research area.
Starch is a primary ingredient of raw materials that are widely used in food extrusion …

The production of meat analogs using high moisture extrusion cooking is a complex process
that depends on the properties of the protein ingredients. The aim of the study was to …

This study identified the volatile beany flavor compounds and determined the
microstructures, expansion rates, and secondary protein structures of different textured …

The aim of this study was to investigate the possibility of application of brewer's spent grain
(BSG), sugar beet pulp (SBP) and apple pomace (AP) in production of corn snack products …

Volatile components in green wheat under different treatments including raw, washing,
blanching, precooling, freezing, steaming, boiling, frying, and freeze‐drying were evaluated …

In this study, extruded snacks enriched with tomato pomace powder (TPP) at ratios of 5, 10,
15, and 20%(w/w) were prepared based on some preliminary experiments. The effect of …

Transglutaminase (TGase) is gaining increasing recognition as a novel and healthier bio-
binder for meat analogs. This work focused on the TGase-induced crosslinking behaviors …

Volatile profiles of peas under 9 kinds of different treatments including native, washing,
blanching, precooling, freezing, steaming, boiling, frying, and freeze‐drying were …

An extrusion process was used to improve the physical and textural characteristics of an
extruded snack supplemented with soybean residue (okara). An extreme vertices mixture …