The development of food products using composite flour has increased and is attracting
much attention from researchers, especially in the production of bakery products and …

Common beans are an inexpensive source of high‐quality food ingredients. They are rich in
proteins, slowly digestible starch, fiber, phenolic compounds, and other bioactive molecules …

The use of rice/leguminous blend may be nutritionally convenient in gluten free product
manufacturing. Gluten free spaghetti was prepared with rice flour and different …

Foods containing elevated levels of health functional components such as resistant starch
and polyphenolic antioxidants may have beneficial effects on human health. Pasta …

Phaseolus vulgaris L. is the most commonly consumed legume in the world, given its high
vegetable protein content, phenolic compounds, and antioxidant properties. It also …

Several studies have been conducted to evaluate the potentiality of grape residues to be
used in the food industry. In the present work, the incorporation of 25, 50 and 75 g/kg of …

Legumes have been consumed since ancient times all over the world due to their easy
cultivation and availability as a low-cost food. Nowadays, it is well known that pulses are …

Pasta products and noodles have been staple foods since ancient times in many countries
all over the world. These cereal products are still increasingly popular worldwide for their …

Consumption of wholegrain foods has been recommended for healthy diets. The beneficial
health properties of wholegrain products have been associated with the presence of higher …

Incorporating high volume fractions of broccoli powder in starch noodle dough has a major
effect on its shear modulus, as a result of significant swelling of the broccoli particles …