Margaret A. Brennan

TL;DR: In this paper, the effect of extrusion on bioactive compounds such as phenolic compounds, anthocyanins, isoflavones and their antioxidant activity is discussed, and factors influencing levels and stability during extrusion are also discussed.

TL;DR: A review article explores some of the recent research in this field and illustrates opportunities by which the global food industry could react to consumers' requirements for healthful RTE snack products in the coming years as discussed by the authors.

TL;DR: In this article, five dietary fiber rich ingredients were used at 5, 10% and 15% replacement levels in a white flour cereal base to produce an extruded cereal product, and the pasting properties of the raw flour and fibre base as well as the extruded products were altered with the incorporation of dietary fibre, with guar gum enriched products showing elevated peak and final viscosity readings.

TL;DR: In this paper, a partial substitution of durum wheat semolina with long-chain inulin (HPX) and short-chain INulin (GR), Glucagel, psyllium and oat material (added individually and in combinations) was performed in order to increase the level of dietary fibre intake.

TL;DR: A review of physicochemical and sensory properties of GF bread, cake/muffin and pasta/noodle products is presented in this article, where the use of different alternative flours (including GF cereals, pseudo-cereals, legume flours, fruit and vegetable powders and seafood powders) and optimal processing (pretreated flour, infrared-microwave combination baking and extrusion cooking) are discussed.