Background Food systems worldwide have become industrialized over the past century with
impacts on diets, nutrition and health. The trade-offs between affordability and higher-quality …

Background There is a need to improve the nutritional and functional characteristics of
breakfast cereal products (BCP) consumed worldwide, namely by increasing the content …

In this work, the chemical and physical profile of 5 different bread types (Multicereal bread,
Bavaria wheat bread, Wholemeal bread, Rye and Oat bread) were analysed in depth …

Reducing food wastage is one of the challenges in achieving global food security and
transforming current food systems. Since human nutrition is closely dependent on cereal …

Purpose This study aims to explore how customer-perceived quality is affected by innovation
in traditional products in the bread, bakery and pastry industry. The study assesses whether …

International studies are dealing with the promotion of sustainable food systems more
frequently. Additionally, places of purchase and sharing in the choice of food to be …

Germination is a natural, simple, and economical process used to improve the quality of
nutritional and technological grains. In this study, native and sprouted sorghum flours were …

An inadequate diet and lifestyle are major causes of various diseases. A healthy diet can
prevent diseases and maintain a good health status. The present research objective was to …

The industrial and small-scale processing of plant-based food materials is associated with
by-products that may have a negative impact on the environment but could add value to …

The aim of the current study was two-fold:(1) to identify consumer segments based on bread
selection motives and (2) to examine differences between the identified segments in terms of …