According to different sources, structures, digestive properties and applications, resistant
starch (RS) can be divided into five categories. The Influencing factors of RS mainly include …

Manufacture of gluten-free products requires the use of preselected raw materials. The
number of such ingredients is limited; therefore, the portfolio of gluten-free bread is less …

Interest in cereal bran as a source of dietary fibre (DF) and functional components has
increased in recent years. Current studies actively focus on DF definition, analysis …

Okra (Abelmoschus esculentus) was dried to a moisture level of 0.1 g water/g dry matter
using a microwave-assisted hot air dryer. Response surface methodology was used to …

Nutritional quality of snacks prepared from cereals can be improved by the addition of crude
lycopene (CL), tomato powder (TP) and saffron extracts (SE) which are known for their high …

Addition of edible insects to food products may improve the nutritional status but can also
influence their techno-functional properties. This study investigates the impact of …

The objective of this study was to explore the feasibility of incorporating mechanically
deboned poultry meat (MDPM) and brewers spent grain (BSG) to corn based extruded …

Whole hempseed (WHS) flour was incorporated (0–40 g/100 g) in whole wheat (WW) flour to
prepare composite flour (CF) blends. In the absence of additives, the dough structure …

In this study, response surface methodology was used for optimization of intermittent
microwave–convective air drying (IMWC) parameters with employing desirability function …

BACKGROUND Pomegranate peel is a by‐product from the pomegranate processing
industries and is a rich source of dietary fibers and bioactive compounds. It has good …