Whole flaxseed (flour) as a good source of omega‐3 fatty acid and phytochemicals with
excellent nutritional and functional attributes has been used to enrich foods for health …

Pasta is an increasingly popular food worldwide and different formulations have been
developed to improve its nutritional profile. Semolina that is high both in protein and gluten …

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

The suitability of chickpea, red lentil and green pea for the production of extruded products
(ie, snacks and pasta) was studied. Besides starch and technological properties, the impact …

Mung bean by-product (MBB), containing high protein and dietary fibre, was selected as the
main ingredient to make fresh gluten-free pasta. Effects of MBB flour, egg white powder …

Considering the high interest in using pulses in the production of staple foods, including
pasta, this study aimed at investigating the effect of pre‐gelatinisation on the overall quality …

This study investigated the influence of extrusion operating condition [barrel temperature
(BT)(50–90° C), feed moisture content (FM)(25–35%, wb), feeder speed (FS)(8–16 rpm) and …

The present research was focused on the set up of an innovative technological wheat
transformation process, based on micronization and air classification of partially debranned …

Food security remains a critical global challenge, necessitating the exploration of
sustainable and nutrient-rich food alternatives such as edible insects. This study …

Flaxseed or linseed is an oilseed obtained from a herb known as flax plant. It is a valuable
source of various bio-active components such as omega-3 polyunsaturated fatty acids …