The Impact of Extrusion Cooking on the Physical Properties, Functional Components, and Pharmacological Activities of Natural Medicinal and Edible Plants: A Review

The Impact of Extrusion Cooking on the Physical Properties, Functional Components, and Pharmacological Activities of Natural Medicinal and Edible Plants: A Review

Extrusion cooking is an innovative, advanced processing technology widely used in the food and feed industries. With growing concerns over the health attributes of food, the effects of extrusion cooking on the functional characteristics of natural medicinal and edible plants (NMEPs) have attracted i...

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Bibliographic Details
Main Authors: Yao Xu, Fan Jia, Yuhang Wu, Jiani Jiang, Tao Zheng, Hui Zheng, Yong Yang
Format: Article
Language:English
Published: MDPI AG 2025-05-01
Series:Foods
Subjects:
extrusion cooking
natural medicinal and edible plants
functional components
pharmacological activities
physical properties
Online Access:https://www.mdpi.com/2304-8158/14/11/1869
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