Effect of apple pomace (Malus domestica ‘Gala’) addition on the processing conditions and antioxidant potential of extruded snacks

The Effect of Fresh Kale (Brassica oleracea var. sabellica) Addition and Processing Conditions on Selected Biological, Physical, and Chemical Properties of Extruded Snack Pellets

(2023) Jakub Soja et al.   MOLECULES

Design of new gluten-free extruded rice snack products supplemented with fresh vegetable pulps: the effect on processing and functional properties

(2021) Katarzyna Lisiecka et al.   International Agrophysics

Characteristics of Newly Developed Extruded Products Supplemented with Plants in a Form of Microwave-Expanded Snacks

(2021) Katarzyna Lisiecka et al.   Materials

Changes in Elderberry (Sambucus nigra L.) Juice Concentrate Polyphenols during Storage

(2021) Cláudia M. B. Neves et al.   Applied Sciences-Basel

Possibility to Save Water and Energy by Application of Fresh Vegetables to Produce Supplemented Potato-Based Snack Pellets

(2020) Katarzyna Lisiecka et al.   Processes

Modification of Apple Pomace by Extrusion Processing: Studies on the Composition, Polymer Structures, and Functional Properties

(2020) Vera Schmid et al.   Foods

Selected properties of snacks extruded at various screw speeds supplemented with Moldavian dragonhead seed addition

(2019) Tomasz Oniszczuk et al.   International Agrophysics

Extrusion processing of raw food materials and by-products: A review

(2018) Vivian Offiah et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Single screw extrusion of apple pomace-enriched blends: Extrudate characteristics and determination of optimum processing conditions

(2018) Poonam Singha et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Phenolic Acid Content and Antioxidant Properties of Extruded Corn Snacks Enriched with Kale

(2018) Kamila Kasprzak et al.   Journal of Analytical Methods in Chemistry

Phenols and the antioxidant capacity of Mediterranean vegetables prepared with extra virgin olive oil using different domestic cooking techniques

(2015) Jessica del Pilar Ramírez-Anaya et al.   FOOD CHEMISTRY

State of the Art in Gluten-Free Research

(2014) Norah O'Shea et al.   JOURNAL OF FOOD SCIENCE

ANTIOXIDANTS IN CEREAL GRAINS

(2014) Henryk Zieliński et al.   Zywnosc-Nauka, Technologia, Jakosc

Effect of industrial and domestic processing on antioxidant properties of pumpkin pulp

(2013) Irene Dini et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Utilization of pomace from apple processing industries: a review

(2010) Rachana Shalini et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Procyanidin Content of Grape Seed and Pomace, and Total Anthocyanin Content of Grape Pomace as Affected by Extrusion Processing

(2009) R.C. Khanal et al.   JOURNAL OF FOOD SCIENCE