The available cultivable plant‐based food resources in developing tropical countries are
inadequate to supply proteins for both human and animals. Such limition of available plant …

A growing demand for gluten-free products is caused by an increasing number of diagnosed
celiacs, but also by a trend to eliminate any potentially allergenic proteins in a diet. The …

Dietary fiber from three gluten-free sources (quinoa, amaranth, and millet) was recovered via
enzymatic, enzymatic-ultrasonic and ultrasonic extraction. Two raw materials were used for …

The Amazon region has a significant biodiversity composed of several fruits with health
benefits and distinguished potential for technological application and development of novel …

The objective of this study was to determine the effects on quality of incorporating raspberry
and cranberry pomaces into American-style muffins prepared under various baking …

In the present paper, the effect of different levels of chestnut flour (0, 500, 800, 1000 g/kg) in
gluten-free biscuits' formulations was evaluated, during a storage of 60 days. Chestnut flour …

Oilseeds are sources of not only major compounds such as oil and meal but also of
bioactive compounds. Their conventional extraction is related to long extraction time, large …

Watermelon rind powder (WRP) is a rich source of dietary fiber and bioactive compounds,
hence it could be used in the development of functional foods such as cookies. Different …

Physicochemical and sensory effects were investigated regarding the partial substitution of
wheat flour in cookies with flours made of pineapple, apple and melon by‐products, in the …

The gluten-free cookies were produced by replacing rice flour (RF) and sucrose content with
almond flour (AF) and stevia. Supplementation of AF caused to decrease the moisture …