Effects of formulation and process conditions on chemical composition, color parameters, and acceptability of extruded insect‐rich snack

Techno-functional properties of the starch-protein interaction during extrusion-cooking of a model system (corn starch and whey protein isolate)

(2020) José A. Téllez-Morales et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of the combined effect of osmotic and Refractance Window drying on the drying kinetics, physical, and phytochemical properties of beet

(2019) Carolina Calderón-Chiu et al.   DRYING TECHNOLOGY

Insects as an alternative source of protein: a review of the potential use of grasshopper (Sphenarium purpurascens Ch.) as a food ingredient

(2019) Jesús Rodríguez-Miranda et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Physicochemical properties of ready-to-eat extruded nixtamalized maize-based snacks enriched with grasshopper

(2018) Rubí Cuj-Laines et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Colour changes during the processing of Arenga pinnata (palm) sap into sugar

(2018) Inneke Victor et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Improvement of sensorial and technological characteristics of extruded breakfast cereals enriched with whole grain wheat flour and jabuticaba ( Myrciaria cauliflora ) peel

(2018) Ludmilla C. Oliveira et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The impact of extrusion on the nutritional composition, dietary fiber and in vitro digestibility of gluten-free snacks based on rice, pea and carob flour blends

(2017) C. Arribas et al.   Food & Function

Nutritional, physical and sensory properties of extruded products from high-amylose corn grits

(2017) Linsan Liu et al.   Emirates Journal of Food and Agriculture

Effects of boiling on the functional, thermal and compositional properties of the Mexican jackfruit (Artocarpus heterophyllus) seed

(2017) Jos JurezBarrientos et al.   Emirates Journal of Food and Agriculture

Optimization of the extrusion process for development of high fibre soybean-rice ready-to-eat snacks using carrot pomace and cauliflower trimmings

(2016) Mohammed Shafiq Alam et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Extruded snacks with the addition of different fish meals

(2015) Elenice Souza dos Reis GOES et al.   Food Science and Technology

Extruded snacks with the addition of different fish meals

(2015) Elenice Souza dos Reis GOES et al.   Food Science and Technology

Usability of residual oat flour in the manufacture of extruded corn snacks

(2014) Dorota Gumul et al.   CyTA-Journal of Food

Acceptability and characterization of extruded pinto, navy and black beans

(2014) Courtney W Simons et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of extrusion processing parameters on anthocyanin content and physicochemical properties of nixtamalized blue corn expanded extrudates

(2013) A. Escalante-Aburto et al.   CyTA-Journal of Food

Ready-to-eat snack products: the role of extrusion technology in developing consumer acceptable and nutritious snacks

(2013) Margaret A. Brennan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Nutritional composition and safety aspects of edible insects

(2013) Birgit A. Rumpold et al.   MOLECULAR NUTRITION & FOOD RESEARCH

EFFECT OF BREWERS SPENT GRAIN ADDITION AND EXTRUSION PARAMETERS ON SOME PROPERTIES OF EXTRUDED YAM STARCH-BASED PASTA

(2012) O.P. SOBUKOLA et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Extrusion of soy protein with gelatin and sugars at low moisture content

(2011) P. Guerrero et al.   JOURNAL OF FOOD ENGINEERING

Development of extruded snacks using taro (Colocasia esculenta) and nixtamalized maize (Zea mays) flour blends

(2010) J. Rodríguez-Miranda et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Fatty acids and proximate composition of eight Thai edible terricolous insects

(2009) Pornpimol Raksakantong et al.   FOOD RESEARCH INTERNATIONAL