Background Global strategies promoting healthy diets have rarely succeeded because of
the resistance posed to the modification of consumers' preferences. In this scenario, the …

Highlights•Novel ingredients (plant, ocean and insect) can improve pasta nutritional
quality.•Minor Triticum species may be healthy and functional ingredient for pasta …

Rice protein (RP) has attracted interest as a hypoallergenic protein. In this study, RP was
used to improve cooking quality, physicochemical properties, and sensory attributes of …

Bread is one of the most widely consumed foods in all regions of the world. Wheat flour
being its principal ingredient is a cereal crop low in protein. The protein content of a whole …

Gluten-enteropathy affects a significant number of people, making gluten a major concern in
the food industry. With medical advancements, the diagnosis of allergies is becoming easier …

Germination is a convenient technique that could be used to enhance the nutritional profile
of legumes. Furthermore, consumers' increasing demand for diversification of bakery …

Background Grains undergo significant structural changes during germination due to
amylolytic and proteolytic enzymes. These changes notably affect the starch content and its …

There has been a growing demand for the production of gluten-free products due to
increased occurrence of celiac disease. Thus, different research groups have been …

BACKGROUND Developing functional foods by utilizing plants can often lead to
compromised sensory properties. Thus this study investigates the combination of plants to …

Gluten-free products, including pasta, are generally highly processed and low in antioxidant
compounds, often with compromised organoleptic qualities. To overcome these limitations, a …