The food processing industry generates an immense amount of waste, which leads to major concerns for its environmental impact. However, most of these wastes, such as plant‐derived byproducts, are still nutritionally adequate for use in food manufacturing. Extrusion is one of the most versatile and commercially successful processing technologies, with its widespread applications in the production of pasta, snacks, crackers, and meat analogues. It allows a high degree of user control over the processing parameters that significantly alters the quality of final products. This review features the past research on manufacture of extruded foods with integration of various plant food processing byproducts. The impact of extrusion parameters and adding various byproducts on the nutritional, physicochemical, sensory, and microbiological properties of food products are comprehensively discussed. This paper also provides fundamental knowledge and practical techniques for food manufacturers and researchers on the extrusion processing of plant food byproducts, which may increase economical return to the industry and reduce the environmental impact.

中文翻译：

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挤出技术在植物食品加工副产品中的应用：概述

食品加工业产生大量废物，这引起了对其环境影响的重大关注。但是，大多数此类废物（例如植物来源的副产品）在营养上仍足以用于食品制造。挤出是最通用，最成功的加工技术之一，在面食，小吃，饼干和肉类类似品的生产中得到了广泛的应用。它允许用户对加工参数进行高度控制，从而极大地改变了最终产品的质量。这篇综述介绍了过去在挤压食品制造方面的研究，该研究结合了各种植物食品加工副产品。挤压参数和添加各种副产物对营养，理化，感官，对食品的微生物特性进行了全面讨论。本文还为食品生产商和研究人员提供了植物食品副产品挤压加工的基础知识和实用技术，这可能会增加行业的经济回报并减少对环境的影响。