Background Around 1% of world population is affected by celiac disease. Celiacs are
constrained to follow a strict gluten free (GF) diet. Often their diet is unbalanced and lacks in …

Grain by-products, normally rich in dietary fiber and bioactive compounds, are important for
the human diet and have been studied as potential raw materials for the development of …

Obesity is one of the major causes of non-communicable diseases (NCDs) associated with a
dietary pattern rich in saturated fat. The present study utilized roasted and germinated …

The present study investigates the effect of partial or total substitution of rice flour (RF) with
quinoa flour (QF)(at 25%, 50%, 75% and 100%) on the chemical-physical, nutritional, and …

The gluten-free products available on the markets are deficient in bioactive compounds and
high in cost. The present study is designed to develop gluten-free biscuits with enhanced …

In this study, potato flour used in gluten free cracker formulation was substituded with
pseudocereal (amaranth, buckwheat, quinoa) flours, and the effects of pseudocereals on …

This review addresses the biovalorization of the okara, a water-soluble soy extract industry
byproduct. This material is highly susceptible to decay due to its high water content and …

Soy milk by-product is the insoluble fraction of the soybean cotyledon after the production of
soy milk and is generally considered a waste material. With increased production of …

Pumpkin seeds are considered waste and its composition has high protein content, being
feasible for human consumption, also reducing costs in waste treatment. In this work we …

Rice bran (RB) is one of the by‐products during the milling of rice. RB is underutilised due to
its ease of susceptibility towards enzymatic activity. RB contains various bioactive …