Delivery of Antioxidants through Fruits and Vegetables in Extruded Foods

Cellular architecture and its relationship with mechanical properties in expanded extrudates containing apple pomace

(2011) Elisa L. Karkle et al.   FOOD RESEARCH INTERNATIONAL

Matrix transformation in fiber-added extruded products: Impact of different hydration regimens on texture, microstructure and digestibility

(2011) Elisa L. Karkle et al.   JOURNAL OF FOOD ENGINEERING

Phenolic profiles, antioxidant activity and in vitro antiviral properties of apple pomace

(2009) Belén Suárez et al.   FOOD CHEMISTRY

Effect of extrusion process on antioxidant activity, total phenolics and β-glucan content of extrudates developed from barley-fruit and vegetable by-products

(2009) Aylin Altan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

The effect of extrusion cooking using different water feed rates on the quality of ready-to-eat snacks made from food by-products

(2008) Valentina Stojceska et al.   FOOD CHEMISTRY

Cauliflower by-products as a new source of dietary fibre, antioxidants and proteins in cereal based ready-to-eat expanded snacks

(2008) Valentina Stojceska et al.   JOURNAL OF FOOD ENGINEERING

Twin-screw extrusion of barley–grape pomace blends: Extrudate characteristics and determination of optimum processing conditions

(2008) Aylin Altan et al.   JOURNAL OF FOOD ENGINEERING

Assessment of polyphenolic content and in vitro antiradical characteristics of apple pomace

(2007) Gordana Ćetković et al.   FOOD CHEMISTRY

Effect of extraction conditions on lycopene extractions from tomato processing waste skin using response surface methodology

(2007) Devinder Kaur et al.   FOOD CHEMISTRY