Background There is a growing demand for gluten-free bakery products from groups with
celiac disease, gluten sensitivity, and/or health consciousness. Besides bread products …

In the present era, food scientists are concerned about exploiting functional crops with
nutraceutical properties. Buckwheat is one of the functional pseudocereals with …

Buckwheat (BW) is a gluten-free pseudocereal that belongs to the Polygonaceae family. BW
grain is a highly nutritional food component that has been shown to provide a wide range of …

The study aims to evaluate the effects of xanthan gum (XG), inulin and defatted rice bran on
the physicochemical, functional and sensory properties of the gluten-free noodle prepared …

Background There is increasing interest in utilization of buckwheat for healthy food
applications. Common buckwheat (Fagopyrum esculentum) and tartary buckwheat …

The gluten‐free market currently offers a range of products which can be safely consumed
by patients affected by celiac disease. Nevertheless, challenges for optimal formulation …

Buckwheat (Fagopyrum spp.) under the family Polygonaceae is an ancient pseudocereal
with stupendous but less studied nutraceutical properties. The gluten free nature of protein …

Globally, beer is considered the most-consumed low-alcohol beverage, it ranks third, after
water and tea, in the top sales of these drinks. New types of beer are the result of the …

The effects of processing variables on the degree of gelatinization (DG), changes of
nutritional components, cooking characteristics and in vitro starch digestibility of extruded …

Bread preparation using foxtail millet flour is very challenging as it lacks gluten but enzyme
addition showed to be effective in improving its quality. In this study, influence of enzymes …