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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.<\/jats:p>","DOI":"10.1111\/1541-4337.12514","type":"journal-article","created":{"date-parts":[[2019,12,19]],"date-time":"2019-12-19T13:24:22Z","timestamp":1576761862000},"page":"218-246","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":197,"title":["Application of extrusion technology in plant food processing byproducts: An overview"],"prefix":"10.1111","volume":"19","author":[{"given":"William","family":"Leonard","sequence":"first","affiliation":[{"name":"School of Agriculture and Food The University of Melbourne  Parkville Victoria 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