Bindvi Arora

Chemical and conformational changes in proteins through clean label strategies for enhanced functionality: Recent advances

Abstract Process‐based functionalization of food materials has gained immense interest as they contribute to the development of clean label ingredients that can offer similar functional properties as food additives of synthetic origin. Chemical and conformational changes in prote...

Process Optimization and Product Characterization of Tomato Pomace Incorporated Biofunctionalized Extruded Puffs: Effect of Extruder Operational Parameters

The effects of tomato pomace concentration, feed moisture, and screw speed on physicochemical and biofunctional attributes of tomato pomace-corn based extrudates was investigated. As tomato pomace concentration increased, expansion ratio and porosity of the extrudates decreased r...