V
Valentina Stojceska
Researcher at Brunel University London
Publications - 32
Citations - 1863
Valentina Stojceska is an academic researcher from Brunel University London. The author has contributed to research in topics: Wheat flour & Engineering. The author has an hindex of 16, co-authored 29 publications receiving 1504 citations. Previous affiliations of Valentina Stojceska include Manchester Metropolitan University & National University of Ireland.
Papers
More filters
Journal ArticleDOI
Cauliflower by-products as a new source of dietary fibre, antioxidants and proteins in cereal based ready-to-eat expanded snacks
TL;DR: In this article, the incorporation of cauliflower trimmings into ready-to-eat expanded products and their effect on the textural and functional properties of extrudates have been studied.
Journal ArticleDOI
The effect of extrusion cooking using different water feed rates on the quality of ready-to-eat snacks made from food by-products
TL;DR: In this article, the effect of different levels of feed moisture (12-17%) during extrusion cooking, using a co-rotating twin-screw extruder on selected nutritional and physical properties of extruded products was investigated.
Journal ArticleDOI
Effect of brewers spent grain addition and screw speed on the selected physical and nutritional properties of an extruded snack
TL;DR: In this article, the effect of screw speed and addition of brewers spent grain (BSG, 0-30% based on the maize flour used) on the approximate composition (crude protein, crude fat, total starch, crude fibre), physical (expansion, hardness, bulk density, SME, water absorption and solubility indexes), nutritional (total antioxidant capacity, TAC; total phenolic compounds, TPC; phytic acid, PA; protein in vitro digestibility, PIVD; resistant starch, RS) and color (Hunter L, a
Journal ArticleDOI
The recycling of brewer's processing by-product into ready-to-eat snacks using extrusion technology
TL;DR: In this paper, the results obtained from the analysis of the extrudates are discussed in terms of the interaction between the ingredients and effects of processing conditions, such as constant feeding rate of 25 kg/h, process temperatures 80 −120 °C and screw speeds of 150 −350 rpm.
Journal ArticleDOI
The effect of different enzymes on the quality of high-fibre enriched brewer's spent grain breads
TL;DR: It was found that addition of Lipopan Extra (LE), Pentopan Mono (PE) and a mixture of PentopAn Mono and Celluclast (PCE) enzymes improved the texture, loaf volume and shelf life while Maxlife 85 enzyme (ME) was not significantly different from control samples.