Food and Bioproducts Processing最新文献

{"title":"Impact of gelatin/K-carrageenan ratio in the properties of bigels for food applications","authors":"Bin Li,&nbsp;Mengjing Zhou,&nbsp;Haibo Qin,&nbsp;Aolin Wu,&nbsp;Jiawei Li,&nbsp;Ying Wang,&nbsp;Zhigang Hu","doi":"10.1016/j.fbp.2025.07.011","DOIUrl":"10.1016/j.fbp.2025.07.011","url":null,"abstract":"<div><div>This study aimed to investigate the synergistic effect between gelatin and κ-carrageenan on the structure and properties of bigels. Beeswax was used as the oleogelator, while gelatin and κ-carrageenan served as hydrogelators to prepare oleogels and hydrogels separately. The two gels were subsequently mixed in an ice-water bath to form bigels. By adjusting the ratio of gelatin to κ-carrageenan in the hydrogel phase, the microstructure, freeze–thaw stability, and rheological properties of the resulting bigels were systematically characterized. The results revealed that increasing gelatin content led to a reduction in interfacial tension within the aqueous phase, resulting in finer oil droplet dispersion and a more homogeneous and compact microstructure. The synergistic interaction between gelatin and κ-carrageenan enhanced the stability of the hydrogel network and improved its oil encapsulation capacity, thereby significantly improving the freeze–thaw stability of the bigels. Rheological analysis showed that an appropriate proportion of gelatin notably increased the storage modulus of the bigels, indicating a more robust internal structure. This study provides a novel strategy for the development of high-performance structured lipids for food applications.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"153 ","pages":"Pages 315-321"},"PeriodicalIF":3.5,"publicationDate":"2025-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144686552","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Continuous-flow microwave heating of liquid whole egg in helical tubing: Numerical modeling and experimental validation","authors":"Sezin Tuta Şimşek ,&nbsp;T. Koray Palazoğlu","doi":"10.1016/j.fbp.2025.07.009","DOIUrl":"10.1016/j.fbp.2025.07.009","url":null,"abstract":"<div><div>In this study, continuous-flow heating of liquid whole egg (LWE) was conducted in a specially designed 915 MHz microwave heating unit equipped with one-coil helical tubing. LWE was heated at 3 and 4 kW microwave powers at fixed flow rate (2 Lpm). The measured temperatures at seven cross-sectional locations at the outlet using a thermocouple assembly was used to obtain average exit temperature. The computational model, which was performed using COMSOL Multiphysics, was validated against the experimental temperature measurements performed with the one-coil system. Heating efficiency in case of longer tubing (two-coil) inside the cavity was then explored computationally using the validated model. The results showed that the average temperatures measured at the outlet of the one-coil tubing were 30.1 ± 4.2 °C and 36.7 ± 3.1 °C at 3 kW and 4 kW, respectively. The simulated counterparts were 30.0 ± 0.2 °C and 36.4 ± 0.4 °C. The heating efficiency did not improve upon changing the design from one-coil to two-coil configuration. However, electric field distribution and absorbed microwave energy along the tube were strongly affected. Sensitivity analysis showed that heat transfer coefficient and dielectric properties implemented in the base model exhibited the greatest proximity to the experimental results. This study showed one-coil helical tube was appropriate tube design to achieve efficient and uniform heating of LWE. The findings of this study demonstrate the efficacy of employing this system for pre-heating in the pasteurization unit, therefore enhancing production capacity and reducing total energy consumption.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"153 ","pages":"Pages 362-374"},"PeriodicalIF":3.5,"publicationDate":"2025-07-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144711014","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Dual-enzyme-responsive fibers for chilled mutton preservation","authors":"Yu Hao ,&nbsp;Ruizhe Zhang ,&nbsp;Chaoping Jiang ,&nbsp;Hejun Yang ,&nbsp;Zhang Peng ,&nbsp;Wenxiu Sun","doi":"10.1016/j.fbp.2025.07.008","DOIUrl":"10.1016/j.fbp.2025.07.008","url":null,"abstract":"<div><div>Extracellular enzymes secreted by predominant microorganisms play a crucial role in accelerating meat spoilage. Developing responsive antibacterial packaging that targets these enzymes offers a promising strategy to extend shelf life. In this study, the extracellular enzyme production of typical spoilage and pathogenic bacteria of mutton was confirmed. Building on this, a dual-enzyme-responsive antibacterial pad was fabricated using lipase-responsive polycaprolactone (PCL), protease-responsive zein, and the antibacterial agent cinnamaldehyde (Cin) via electrospinning technology. Results showed that all tested bacteria exhibited extracellular enzyme production under varying temperature (37℃, 4℃) and pH (5.5, 6.0, 6.5) conditions. SEM and FTIR analyses confirmed the successful embedding of Cin through physical interaction. Compared to PCL/Zein, the antibacterial activity of the PCL/Zein@7 %Cin reached 99.9 %, and the antioxidant capacity increased from 18.06 % to 65.55 %. Furthermore, when fibers were exposed to <em>P. aeruginosa</em> extracellular enzymes, which degrade ester and peptide bonds in the substrate, a 57.67 % decrease in thickness occurred within 48 h, accompanied by respective reductions of 24.86 % in tensile strength and 82.16 % in elongation at break. <em>P. aeruginosa</em> secreted enzymes also increased Cin release by 62.5 %. Preservation tests demonstrated that enzyme-triggered fiber degradation released Cin, exerting antibacterial and antioxidant effects that extended chilled mutton shelf life by 6 d. These findings offering a novel approach to tackle the critical issue of the limited shelf life of chilled mutton.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"153 ","pages":"Pages 322-332"},"PeriodicalIF":3.5,"publicationDate":"2025-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144686553","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Modeling carbon dioxide solubility in fruit and vegetable juices for supercritical carbon dioxide pasteurization","authors":"Pietro Andrigo,&nbsp;Federica Logori,&nbsp;Sara Spilimbergo","doi":"10.1016/j.fbp.2025.07.006","DOIUrl":"10.1016/j.fbp.2025.07.006","url":null,"abstract":"<div><div>Supercritical carbon dioxide (SC-CO₂) is a promising non-thermal technology for pasteurizing fruit juice and liquid products, assuring microbial stabilization with minimal impact on quality. A key factor influencing its efficacy is the solubility of CO₂ in the juice matrix. In this study, a predictive model for CO₂ solubility was developed using a factorial experimental design with additional points, evaluating five variables: pressure (10–14 MPa), temperature (35–45 °C), glucose (0–15 g/100 mL), sodium chloride (0–3 g/100 mL), and citric acid (0–6 g/100 mL). A total of 21 experimental conditions were tested with model solutions replicating typical fruit juices composition. CO₂ solubility was measured using a high-pressure system with validated sampling protocol. Values ranged from 3.832 to 5.730 gCO₂/100 g. The resulting linear regression model (R² = 0.897; RMSE = 0.148 gCO₂/100 g), identified glucose and sodium chloride as significant negative factors affecting solubility, while citric acid was excluded from the model due to its lack of significant impact. The model was validated on eight real fruit and vegetable juices, with CO₂ solubility predictions based on °Brix and ash content as proxies for glucose and salt. Validation showed good agreement with measured values, yielding a mean absolute error of 0.141 g CO₂/100 g and an R² of 0.85 calculated on the mean of three replicates per sample. These results confirm the model's accuracy and practical applicability, supporting its use in process design and optimization for SC-CO₂ pasteurization. This study contributes to a better understanding of CO₂ behavior in real juice matrices and provides a practical tool for tailoring SC-CO₂ processes based on juice composition.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"153 ","pages":"Pages 298-303"},"PeriodicalIF":3.5,"publicationDate":"2025-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144679226","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Multi-method evaluation of surimi quality from a bycatch species (Trachurus lathami): Physicochemical, textural, sensory, and thermal responses to washing conditions","authors":"Marion Daniela Marchetti ,&nbsp;Claudio Javier Perez ,&nbsp;Marina Czerner ,&nbsp;Analía Belén García Loredo","doi":"10.1016/j.fbp.2025.07.005","DOIUrl":"10.1016/j.fbp.2025.07.005","url":null,"abstract":"<div><div>The valorisation of underutilised fish species, such as <em>Trachurus lathami</em>, presents an opportunity to diversify fishery products. This study investigates the physicochemical, textural, sensory, and thermal properties of <em>T. lathami</em> surimi, comparing washed and unwashed samples while considering variables such as mince size, washing solution composition, and washing solution-to-fish ratio. Minced <em>T. lathami</em> exhibited high protein (0.181 g·g⁻¹) and moisture (0.754 g·g⁻¹) content, supporting its suitability as a raw material for surimi production. Main effects analysis revealed that finer mincing (4 mm) enhanced the removal of lipids, pigments, and volatile compounds, reducing fat, a* value (redness), total volatile basic nitrogen (TVBN), and thiobarbituric acid reactive substances (TBARS). A similar effect was observed with increased washing solution ratio, though it also led to lower protein and ash retention. The second alkaline saline washing cycle effectively mitigated moisture overload, improved protein retention, and reduced cooking loss, thereby supporting improved structural and functional properties. Unwashed fish mince was more resistant to puncture, with higher hardness and force at break values, whereas washed samples—particularly those treated with alkaline saline solutions—were softer and more deformable, as confirmed by texture profile analysis. Differential scanning calorimetry (DSC) suggested the removal of sarcoplasmic proteins and increased myosin and actin enthalpy, indicating structural rearrangements. Flash Profile analysis identified key sensory attributes, including cohesiveness, succulence, hardness, and fish flavour, with washed samples showing reduced fish flavour and improved juiciness. This study highlights <em>T. lathami</em> as a valuable raw material for surimi production, with washing playing a crucial role in enhancing its properties and supporting the development of sustainable, value-added seafood products.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"153 ","pages":"Pages 400-409"},"PeriodicalIF":3.4,"publicationDate":"2025-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144771093","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Numerical simulation and experimental verification of the effect by hot air drying on heat and mass transfer of Camellia oleifera seed","authors":"Fenghe Wang ,&nbsp;Yanfan Di ,&nbsp;Bojian Wang ,&nbsp;Huijuan Chen ,&nbsp;Mingfei Li ,&nbsp;Qian Lu ,&nbsp;Xiaowei Zhang ,&nbsp;Deyong Yang","doi":"10.1016/j.fbp.2025.07.004","DOIUrl":"10.1016/j.fbp.2025.07.004","url":null,"abstract":"<div><div>By constructing model of heat and mass transfer and shrinkage, the thin layer hot-air drying process of <em>Camellia oleifera</em> seed was using COMSOL Multiphysics simulation software. The simulation results indicate that the temperature at the center of <em>Camellia oleifera</em> seed kernel was always lower than the hot air temperature, and the variation pattern closely matched of the simulated temperature at the center was basically the same as the experimental value, with a maximum deviation of 11.2 % and an average deviation of 6.4 %. In the early stage of simulation, the moisture content of <em>Camellia oleifera</em> seed decreased rapidly, and there was a significant difference in internal and external moisture content. The maximum deviation between simulated and experimental values was 11.8 %, and the average deviation was 8.7 %. The radius of <em>Camellia oleifera</em> seed kernel decreased over time with the extension of simulation time, and the decreasing trend was obvious in the early stage, while it was relatively gentle in the later stage. The average deviation between the simulated and experimental values was 3.2 %, with a maximum deviation of 6.0 %, indicated the simulated drying results of <em>Camellia oleifera</em> seed were consistent with the actual drying law.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"153 ","pages":"Pages 304-314"},"PeriodicalIF":3.5,"publicationDate":"2025-07-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144679227","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Influence of edible coatings pretreatment on the performance of microwave and combined microwave-hot air drying of kiwifruit","authors":"Fatemeh Rajabi ,&nbsp;Safoora Karimi ,&nbsp;Habib Abbasi ,&nbsp;Narges Layeghinia","doi":"10.1016/j.fbp.2025.07.003","DOIUrl":"10.1016/j.fbp.2025.07.003","url":null,"abstract":"<div><div>This study was conducted to investigate the influence of edible coatings on the qualitative and quantitative characteristics of kiwifruit subjected to drying processes involving both microwave and combined microwave-hot air drying methods. The coating was applied separately using potato starch, carboxymethyl cellulose (CMC), or pectin, at the optimal concentrations, through an immersion method prior to the drying process. Based on the findings, the microwave method exhibited a significant influence (p &lt; 0.05) of power level on drying time. In the combined method at temperature of 80 °C and 90 °C, a reduction in drying time was observed in comparison to the microwave method. Among the ten common kinetic models assessed, the model proposed by Midilli et al. emerged as the most suitable. The highest observed diffusion coefficient, at 0.97 × 10⁻⁹ m²/s, was recorded for the pectin-coated samples subjected to drying under combined conditions of 450 W and 90 °C. Additionally, the energy consumption associated with the combined method, particularly at temperatures of 80 °C and 90 °C, was lower compared to the microwave method. Moreover, the application of coating and the combined drying method resulted in improved color parameters for the products. The CMC-coated sample dried at 450 W and 80 °C, exhibited the highest degree of rehydration compared to the other samples. Furthermore, the starch-coated samples displayed the highest concentrations of vitamin C (75.3704 mg/100 g) and total phenolic compounds (3458.9 mg/g). The pectin-coated sample exhibited the highest level of antioxidant capacity (0.1711 mg/g). Therefore, it is recommended to employ a combination of starch coating followed by pectin coating in the process of microwave-hot air drying for kiwifruit.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"153 ","pages":"Pages 286-297"},"PeriodicalIF":3.5,"publicationDate":"2025-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144634072","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Environmental life cycle assessment of fruit and vegetable processing industry products","authors":"Samiye Adal ,&nbsp;Zafer Erbay","doi":"10.1016/j.fbp.2025.07.001","DOIUrl":"10.1016/j.fbp.2025.07.001","url":null,"abstract":"<div><div>Food processing is energy-intensive and often has unmeasured and mischaracterized environmental impacts (EI). However, sustainable food production is becoming more vital as food is a basic human necessity. Given that energy and environmental implications are significant concerns for policymakers, the analysis of the food supply chain has become crucial in this context. This study examines cradle-to-gate life cycle assessment (LCA) of tomato and sweet red pepper (SRP) products' EIs. Results demonstrated that transportation-diesel use, packaging materials, and fertilizer use affect greenhouse gas emissions, energy consumption, acidification, eutrophication, and other environmental effects. Diesel usage accounts for 65 % of SRP farming's global warming potential (GWP), followed by fertilizer at 17 %. Fresh SRP farming has a 0.0954 kg CO₂-eq/kg GWP. Roasted SRP from 1 ton of fresh SRP produces 2250 kg CO₂ eq. Tin can packaging reduced the Abiotic (fossil) depletion potential (AFDP) by 52.8 % in roasted SRP manufacture. Dried SRP manufacture relies significantly on fertilizer, and 25 kg kraft bulk packaging reduced AFDP, ozone layer depletion, GWP, and human toxicity potential (HTP) by 49.2 %, 46.7 %, 22.9 %, and 19.4 %, respectively. The greenest option is biodiesel, followed by precision farming over all scenarios. One metric ton of fresh tomatoes has 120 kg CO₂ eq GWP. GWP is most affected by glass packaging in tomato juice production, at 34 %. It provides 31 % to AFDP, 25 % to freshwater aquatic ecotoxicity potential, and 55 % to HTP.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"153 ","pages":"Pages 234-251"},"PeriodicalIF":3.5,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144571232","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"What’s in a quail shell? That which we call an egg by any other means can be described","authors":"Valeriy G. Narushin ,&nbsp;Natalia A. Volkova ,&nbsp;Alan Yu. Dzhagaev ,&nbsp;Zarina V. Gagieva ,&nbsp;Ludmila A. Volkova ,&nbsp;Darren K. Griffin ,&nbsp;Michael N. Romanov ,&nbsp;Natalia A. Zinovieva","doi":"10.1016/j.fbp.2025.07.002","DOIUrl":"10.1016/j.fbp.2025.07.002","url":null,"abstract":"<div><div>In egg research Haugh units (<em>HU</em>) are used for both chickens and other birds, despite the fact that they were derived exclusively for the former. Inspired by Shakespeare’s line “<em>What's in a name?</em>,” we considered the development of calculation methods specific to the Japanese quail (<em>Coturnix japonica</em>) egg quality. Hereby, we sought to develop destructive and non-destructive approaches to evaluating qualitative characteristics of quail egg contents, including density of the interior (<em>D</em>_<em>i</em>) and yolk weight (<em>W</em>_<em>y</em>). We used eggs laid by 11-month-old quails of an F₂ model resource population. An experimental procedure was proposed for approximating volumes of thick albumen and yolk depending on the whole egg weight, calculating formulae for a complex indicator of the quail egg contents quality, i.e., <em>Egg Quality Index</em> (<em>EQI</em>). Its computation was based on egg weight, thick albumen height and yolk height or diameter. A comparative assessment of the use of indices demonstrated the advantage of <em>EQI</em> over <em>HU</em>. Based on the empirical data, mathematical models were obtained for calculating <em>D</em>_<em>i</em> and <em>W</em>_<em>y</em> expressed as sets of indices for egg density (weight divided by volume), metabolism (surface area divided by volume), and air cell (its volume divided by egg volume). When calculating <em>D</em>_<em>i</em>, it is advisable to use indices for egg density (weight divided by volume), metabolism (surface area divided by volume) and air cell (air cell volume divided by egg volume). Of the indices assessed, <em>W</em>_<em>y</em> depended to a greater extent on the egg surface area-to-volume ratio (<em>S</em>/<em>V</em>).</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"153 ","pages":"Pages 266-274"},"PeriodicalIF":3.5,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144595704","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Dough extrusion of apple and cereal by-products flours: A path to healthier breakfast cereals","authors":"Diva Santos ,&nbsp;José A. Lopes da Silva ,&nbsp;Manuela Pintado","doi":"10.1016/j.fbp.2025.06.014","DOIUrl":"10.1016/j.fbp.2025.06.014","url":null,"abstract":"<div><div>Dietary fibre plays a crucial role in maintaining overall health, yet global consumption remains below the recommended intake of 25 g per day, as advised by both the FAO and EFSA. While breakfast cereal products (BCPs) are a popular global food choice, they often require reductions in sugar and sodium, alongside an increase in fibre content. Fruit and vegetable by-products, however, offer a sustainable source of fibre-rich flours, providing a potential solution to this challenge. This study aimed to develop innovative, fibre-enriched BCPs using just two ingredients: apple by-product flour and wheat or rice bran. These ingredients were mixed, hydrated, and stabilized overnight before being processed in an extruder-style pasta maker. Finaly, the extrudates were dried at a mild temperature (50 °C). The effect of roasting (180 °C for 4 min) on the final product was also evaluated. The resulting BCPs were not only sensory appealing, as confirmed by a Focus Group tasting session, but also extremely high in fibre, with final formulations containing at least 26 % fibre. Furthermore, these products meet European regulations to be labelled as 'very low sodium' and 'contains naturally occurring sugars.' Beyond their nutritional profile, these BCPs exhibited antioxidant and antidiabetic activities. This research demonstrates that it is feasible to create both health-conscious and delicious breakfast cereals using minimal ingredients and common processing methods like cold extrusion and roasting, which can enhance the bioactive properties of the ingredients.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"153 ","pages":"Pages 252-265"},"PeriodicalIF":3.5,"publicationDate":"2025-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144580806","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}