In an era of climate change and increasing global environmental challenges, the importance
of integrating sustainability principles into the latest industrial revolution, Industry 5.0, is …

Consumption of plant foods, including whole grains, vegetables, fruits, pulses, nuts, and
seeds, is linked to improved health outcomes. Dietary fiber is a nutrient in plant foods that is …

Functional gluten-free biscuits enriched with commercial and landrace non-commercial
chickpea flours were designed and compared with a traditional shortbread biscuit. They …

Oat milk production is increasing due to consumer demand for nutritious dairy alternatives.
Oat pulp is an insoluble residue and the main by-product of oat milk production …

The objective of this study was to investigate the protective effects of oat β-glucan (OβG) on
yeast subjected to freeze-thaw cycle-induced stress. A range of analytical techniques were …

This study aimed to explore the potential use of Aleppo pine seed flour as a nutritious
ingredient in biscuit production. Aleppo pine seed flour was blended with wheat flour to …

This study aimed to improve the physicochemical and functional properties of chickpea
starch through chemical modification with octenyl succinic anhydride (OSA). Starch was …

The aim of this study was to develop a novel plant-based milk using oat core flour (OCF) as
the raw material. OCF was firstly treated with deep liquefaction and saccharification. After …

The effects of legume incorporation and sweetener substitution on the quality characteristics
of innovative biscuits were investigated. The wheat flour was substituted with chickpea and …

Consumption of fried foods is associated with a higher risk of cardiovascular and other
diseases; therefore, consumers are looking to reduce fat intake. We evaluated the effect of …