Mian Riaz

• Doctor of Philosophy
• Professor at Texas A&M University

Plant-based meat alternatives have become a major staple in the North American marketplace due to changing consumer demands. The main drivers of this market segment are changing dietary patterns, increasing numbers of consumers pursuing vegetarian and flexitarian lifestyles, rising individual income in developing countries, and an increase in globa...

Fats and oils are major source of energy compared to carbohydrates and proteins. They are essential for human consumption as well for animals. In early ages, whole oil seeds from farms were used to feed the cattle's, however, due to the advancement in extraction sciences careful technologies are being exercised to extract and isolate the right qual...

There are several different definitions of extrusion depending on the manufacturer as well as the purpose of the extrusion. For the purpose of this chapter, the best definition of extrusion can be explained as “continuous cooking under pressure, moisture and elevated temperature.” During the process of extrusion, several operations take place, such...

Biotechnology has been defined by various groups and broadly includes technologies that utilize living organisms or parts of biological systems. The nurture of man and animals, and provision of replenishable industrial materials, typically includes: (1) growing selected species or their genetic modifications; (2) harvest, preprocess storage, conver...

Soybeans can be processed into several different soy ingredients to be used in different food applications. Presently, soybean ingredients that are available in the market for food applications are roasted soy nuts; enzyme-active full-fat soy flour and grits; enzyme-inactive full-fat soy flour and grits, also called toasted full-fat soy flour and g...

This article deals with different aspects of snack food production. It covers the areas of snacking patterns, types of snacks, raw material for snack foods, and different snack food-manufacturing details. This is intended to be useful for the snack food industry and for marketing professionals to understand different types of snack and trends and f...

The halal food industry is a potential sleeping giant. The 1.3 billion or more Muslims in the world represent 20 to 25 percent of the world’s market, and with 57 countries in the Organization of the Islamic Conference (OIC) the need for halal foods, cosmetics, and pharmaceuticals is large and growing because of both population growth and an increas...

Food extruders can be visualized as a high temperature short time (HTST) device that can transform a variety of raw ingredients into intermediate and finished products. Extrusion technology provides several different advantages over traditional methods of food and feed processing. Extrusion is simply the operation of shaping a plastic or dough-like...

Pulses are highly nutritious seeds of pod-bearing leguminous plants, specifically dry peas, lentils, and chickpeas. US farmers harvest about 2.6 million pounds of pulses every year but 75% of this is being exported internationally because of its increased consumption in the developing countries. In the current scenario, increasing costs of producti...

Since the early 1900s the food industry has undergone major advances that have led to more than half of the shelves in a modern supermarket being stocked with packaged and processed foods. These boxed, canned, and frozen foods achieve their convenience by using a number of food ingredients and processing aids. The original sources and the details o...

Biotechnology has been defined by various groups and broadly includes technologies that utilize living organisms or parts of biological systems. The nurture of man and animals, and provision of replenishable industrial materials, typically includes: (1) growing selected species or their genetic modifications; (2) harvest, preprocess storage, conver...

Food extrusion has become a very popular and important processing operation in the food industry. It provides a great opportunity to create new and exciting products. The main purpose of extrusion is to increase the variety of foods in the diet by producing a range of products with different shapes, textures, colours and flavours from basic ingredi...

This chapter discusses textured soy protein (TSP) also called textured vegetable protein (TVP) and details about the raw materials that can be used to make TSP or TVP. Different steps about processing soybeans into TSP/TVP are discussed in detail. Process details about how to process TVP with extrusion technology are also given. At the end differen...

Extrusion is widely used for the preparation of a variety of foodstuffs including breakfast cereals, snack food and pasta, as well as pet food and animal and aquaculture feed. Extrusion problems solved provides responses to more than 300 frequently asked questions about the process of food extrusion and the techniques and equipment involved, in a p...

Nisin used as a natural preservative in variety of food systems was subjected to glycation at 95 °C in high molar concentration. The elementary glycation end products (EGEs) and the advanced glycated end products (AGEs) formed were tested as compared to non-glycation nisin (NN) for their antibacterial activity against some food spoilage organisms s...

This chapter presents the information necessary for a professional to develop minimal proficiency for appreciating and providing kosher and halal meals, as well as other religiously defined meals. The aim is to sensitize professionals to the cultural, religious, political, economic, and public policy barriers to accessing 'good' meals, which for Mu...

Vitamins (fat and water soluble) are vital food ingredients for healthy living, required by our bodies for normal metabolism. These are present in most natural food in small quantities, but when we process food through thermal processing methods (especially extrusion) a reasonable amount of the present vitamins are lost. During extrusion, factors l...

This study investigated oil removal from peanuts using dry, wet extrusion and screw pressing. Dry extrusion removed about 50% of the original oil in the peanuts and extrudates were pressed immediately after extrusion using a continuous screw press with a horizontal bar cage. About 66% of the residual oil present in the extrudates was removed, resul...

Allura Red-40 is a safe colour additive (permissible by the FDA and Health Canada) that is used in a variety of foods to make them more attractive and appealing for consumers. However, limited information is available about its binding to macronutrients that are responsible for its uniform distribution in food products. In the present study, the bi...

This study shows that Sunset Yellow FCF is a fast-reacting dye for food proteins and may be used as a fast staining agent for all types of resolved proteins with PAGE, which is important because Coomassie Brilliant Blue R 250 and Amido Black 10 B take at least 24 hr for visualization of proteins bands with PAGE. Sunset Yellow FCF is highly sensitiv...

Textured peanut (TP) may have potential as a meat substitute because its low level of volatile flavor compounds would give rise to an overall bland taste with no off-flavors. This study evaluated lipid and volatile flavor profiles of two sizes (5-6 and 10-14 mm) of TP (7.8% fat) prepared by twin-screw extrusion processing of partially-defatted pean...

American Heritage dictionary defines snack as “hurried or light meal” or “food eaten between meals.” Traditional snack foods appeal to consumers on a number of levels. Snacks can be considered a treat or reward. Snack foods have always been a significant part of modern life, and they represent a distinct and constantly widening and changing group o...

Fats and oils are used for many purposes in animal feeds and pet foods, including the following: Increasing caloric density of feeds (by about 2.25 times that of similar dry weights of proteins or carbohydrates). Improving feed palatability and appearance. Reducing total feed intake, increasing feed efficiency, and minimizing feed costs. Increasing...

There are several different definitions of extrusion depending on the manufacturer as well as the purpose of the extrusion. For the purpose of this chapter, the best definition of extrusion can be explained as “continuous cooking under pressure, moisture and elevated temperature.” During the process of extrusion, several operations take place, such...

This article deals with different aspects of snack food production. It covers the areas of snacking patterns, types of snacks, raw material for snack foods, and different snack food-manufacturing details. This is intended to be useful for the snack food industry and for marketing professionals to understand different types of snack and trends and f...

Islam is the world's second largest and fastest-growing religion. This large Muslim community has high requirement for Halal foods, or foods that meet the Islamic dietary code. In fact it is estimated that the international Halal food trade exceeds $150 billion per year and continues to grow, opening doors of economic opportunities. In producing Ha...

Until now, books addressing Halal issues have focused on helping Muslim consumers decide what to eat and what to avoid among products currently on the marketplace. There was no resource that the food industry could refer to that provided the guidelines necessary to meet the Halal requirements of Muslim consumers in the U.S. and abroad. Halal Food P...

Extruded breakfast cereal flakes were made by replacing corn cones with nonroasted partially defatted peanut flour (PDPF) and roasted partially defatted peanut flour (R-PDPF) at various levels (10, 20, and 30%). The mixtures were extruded using a corotating twin-screw extruder to produce collets. The collets were flaked and then toasted. The extrud...

The result of years of experience by experts in extrusion technology, Extruders in Food Applications brings together practical experience and in-depth knowledge of extrusion cooking technology. This concise reference summarizes basic considerations for the application of extrusion technology to food industry processes and focuses on the various typ...

2 Soybeans have great potential for use as human food because of their high level of good-quality protein and their unique functional and nutritional properties. One of the most promising uses of soybeans is the fortification of cereal-based products, such as baked goods, because the profile of essential amino acids in soy is complementary to that...

Inactivation of lipoxygenase-1, -2, and -3 and changes in protein dispersibility index (PDI) during extrusion of soybeans at different temperatures and moisture levels were studied. Soybeans were extruded at six different temperatures, ranging from 77 to 121 °C, with or without holding for 30 min immediately after extrusion. Inactivation by extrusi...

Soy protein products are mainly used as ingredients in formulated foods and seldom are seen by the public. They consist of four broad categories. (1) Most soy proteins are derived from "white flakes," made by dehulling, flaking and defatting soybeans by hexane extraction. These may then be milled into defatted flours or grits containing approximate...