There is a significant advancement in the modification of extruders for the commercial
application in food processing sector, especially during the last three decades. Extrusion is …

Starch is one of the major macronutrients providing caloric value to the human diet,
however, the rapid digestibility of starch is becoming a major concern for human health …

Natural animal-based flavors have great appeal to consumers and have broad applications
in the food industry. In this review, we summarized findings related to bacon and Cheddar …

Since conventional thermal processing can have detrimental consequences on aroma
compounds, non-thermal technologies such as high hydrostatic pressure (HHP) have been …

The objective of this study was to explore the feasibility of incorporating mechanically
deboned poultry meat (MDPM) and brewers spent grain (BSG) to corn based extruded …

Although it is not an easy task, sodium reduction in food is necessary, and in this scenario,
the research for tasty food with reduced sodium content has an extremely relevant role. In …

In this work, two methods, which were visible near-infrared spectroscopy (VNIRS) and
visible near-infrared spectroscopy combined with colorimetric sensor array (VNIRS-CSA) …

Interest in healthier snacks is on the rise. 3D printing of healthier snacks enables the use of
alternative ingredients such as grain by-products, but also presents challenges such as …

In this study, food-grade glutamine transaminase (TGase) was utilized for the green-
catalyzed preparation of N-butyryl amino acids. For improving the reusability of the enzyme …

The work aimed to study the effect of four drying methods, namely constant temperature hot
air drying (HD), microwave drying (MD), hot air microwave drying (HMD), and gradient hot …