The effects of glucose, fructose, sucrose and molasses on organic acid levels, protein
degradation, nutrient preservation and bacteriome were studied during the anaerobic …

Lactobacillus plantarum ATCC 8014 was used to ferment quinoa flour, in order to evaluate
its influence on the nutritional and rheological characteristics of both the sourdough and …

Nowadays, the pandemic situation has encouraged the idea of sustainable healthy foods
leading to new trends in food consumption. Brewers spent grain (BSG) represents a …

Biosurfactants are emerging as a revolutionary substitute for chemical surfactants in various
industrial sectors due to their lower toxicity, biodegradable, and environmentally friendly …

CeD is the most common immune condition affecting the gastrointestinal tract; it is triggered
by gluten and the only available treatment is a strict gluten-free diet (GFD). Therefore, for …

Simple Summary Acheta domesticus (house cricket) flour is one of the most promising and
sustainable sources of nutrients. It is rich in protein, minerals, fatty acids, amino acids, and …

Injera is a staple fermented food in Ethiopia and is prepared from teff (Eragrostis teff (Zucc)
Trotter). However, due to the higher price of teff recently, only middle-and high-income …

Gluten-free (GF) bakery products differ significantly from standard wheat flour products,
usually with inferior characteristics. To reproduce the visco-elastic properties of wheat flour …

Apple industrial by-products are a promising source of bioactive compounds with direct
implications on human health. The main goal of the present work was to characterize the …

Currently, extrudates are considered unhealthy products, being characterized as high in
calories; rich in fat, sugar, and salt; and low in nutritional compounds. The aim of this study …