The demand for high‐quality alternative food proteins has increased over the last few
decades due to nutritional and environmental concerns, leading to the growing consumption …

Grapes are one of the most cultivated fruits in the world. Concomitantly, a large amount of
waste is generated from this product. Grape pomace (GP) flour can be used as an increment …

Grape pomace powder (GPP), a by-product from the winemaking process, was used to
substitute flour for wheat bread fortification within 0, 5, and 10 g/100 g. Rheological …

Large quantities of waste generated from papaya fruit processing, especially seeds, can be
recovered and combined to obtain added-value products. This investigation aimed to …

Lychee juice by-product dietary fiber is a good source of dietary fiber, with a fine texture and
easy acceptance by consumers. This study explored the effects of adding 5%–25% lychee …

Pulses, as a sustainable source of nutrients, are an important choice for human diets, but
vast quantities of seed coats generated in pulses processing are usually discarded or used …

Dietary fiber incorporation in bread offers potential health benefits but poses challenges due
to its impact on dough rheology and bread quality. This study evaluated the effects of pea …

The trend of incorporating faba bean (Vicia faba L.) in breadmaking has been increasing,
but its application is still facing technological difficulties. The objective of this study was to …

This study investigated the effect of low-intensity pulsed electric field (PEF)(0.3–0.7 kV/cm)
and/or germination (0–72 h, 20° C) on faba beans prior to flour-and breadmaking. PEF (0.5 …

In general, fresh ginseng is largely produced globally by four countries (South Korea, China,
Canada, and the USA) accounting for 99% of total world ginseng root production (79,769 …