The aim of this paper was to investigate the influence Zn‐ and Se‐fortified wheat flour addition corn grits at 90:10, 80:20, 70:30, 60:40 ratios on hardness, fracturability, expansion ratio, bulk density, color, sensory attributes extrudates. Extrusion performed three temperature profiles: 140/170/170 °C, 150/180/180 160/190/190 °C. With an increase in proportion Se‐ fortified increase, all obs...

The suitability of corn fractions (break meal: 250-500 µm; flour: < 150 µm) from hybrids with different amylose contents (conventional: 18%; high-amylose: 42%; waxy: 2%) and their blends, to produce co-extruded snacks was assessed. Corn flour exhibited a higher content in total soluble phenolic acids (+34%) than break meal. high-amylose hybrid maintained antioxidant capacity acid (+52% for + 54...

UNLABELLED Dairy proteins are amenable to structural modifications induced by high temperature, shear, and moisture; in particular, whey proteins can change conformation to new unfolded states. The change in protein state is a basis for creating new foods. The dairy products, nonfat dried milk (NDM), whey protein concentrate (WPC), and whey protein isolate (WPI) were modified using a twin-screw...

In this study, the effects of some edible pigments used in the food industry on pathogenic bacteria were investigated. For this purpose, five natural food colors were selected consisted of curcumin, β-carotene, paprika oleoresin, lycopene and turmeric oleoresin. The impacts of each color on bacterial species including Salmonella enterica, Escherichia coli, Bacillus cereus<...