The production of macrofungi (mushrooms) as well as their economic value have been
steadily increasing globally. The use of functional foods, dietary supplements, and traditional …

The properties of each food, composition, and structure affect the digestion and absorption
of nutrients. Dietary fiber (DF), especially viscous DF, can contribute to a reduction in the …

Quinoa flour (QF) was added in wheat flour to make nutritionally fortified wheat bread (WB).
Effects of QF on baking performance, antioxidant activity and digestibility of WB were …

Although mushrooms have been exploited since ancient times because of their particular
taste and therapeutic properties, the interest in edible species as a source of ingredients and …

Type 2 diabetes is increasingly prevalent in Asia, which can be attributed to a carbohydrate‐
rich diet, consisting of foods in the form of grains, for example, rice, or a food product made …

The basidiomycetes fungi belonging to the genus Pleurotus could make an important
contribution to sustainable functional food design because they possess an elevated protein …

Currently, the food and agricultural sectors are concerned about environmental problems
caused by raw material waste, and they are looking for strategies to reduce the growing …

In an effort to increase the nutritional value of common gluten-free (GF) cereal-based foods,
GF cookies using alfalfa seed flour (ASF), at different substitution levels to common rice flour …

As the effect of chickpea flour (CF) incorporation on the physicochemical properties and
starch hydrolysis of biscuits were unclarified, CF was used to replace wheat flour with a ratio …

Bakery products such as bread, cookies, biscuits, and cakes are a large family of popular
food products, consumed by a wide range of people all over the world, due to their varied …