The world is facing a big problem of non-communicable diseases, such as obesity,
cardiovascular disease and diabetes. An excessive sugar consumption is considered as a …

The overconsumption of dietary fat contributes to various chronic diseases, which
encourages attempts to develop and consume low-fat foods. Simple fat reduction causes …

Functionality of hydrocolloids of different origin and chemical structure (sodium alginate,
carrageenan, pectin, hydroxy-propyl-methylcellulose, locust bean gum, guar gum and …

Fats and oils are very important raw materials and functional ingredients for several food
products such as confectionery, bakery, ice creams, emulsions, and sauces, shortenings …

In this study, feasibility of using orange waste (OW), carrot pomace (CP), potato peels (PP)
and green pea peels (GPP) wastes from food industry, as a starting raw material to produce …

The objective of this study was to evaluate the influence of sweeteners and pseudocereals
in gluten-free bread formulations. The quality parameters evaluated were specific volume …

This review presents the state‐of‐the‐art concerning the application of natural and artificial
high‐intensity sweeteners, fructans and bulking agents such as polyols as sugar replacers …

Background Excessive consumption of added sugar is negatively associated with many
health outcomes. Cakes and biscuits are popular discretionary foods that contribute …

Mushroom mycelia of Antrodia camphorata, Agaricus blazei, Hericium erinaceus and
Phellinus linteus were used to substitute 5% of wheat flour to make bread. Bread quality …

The cocoa bean shell is a residue rich in bioactive compounds and its use as an ingredient
in the food industry has been studied. This work had the objective of proposing the …