Consumers are becoming more conscious to adopt a healthy lifestyle and demand highly
nutritious foods. Pseudocereals have exceptional nutritional as well as a phytochemical …

Pseudocereals are the seeds or fruits of non-grass species that can be consumed similarly
to cereals. Most commonly used pseudocereals are amaranth, quinoa, buckwheat, chia …

The effects of germination and high hydrostatic pressure (HHP) processing on the in vitro
bioaccessibility of mineral elements, amino acids (AAs), antioxidants and starch in brown …

Sprouting is a traditional processing method which has been used for centuries to improve
the nutritional value of cereals and legumes. There has been growing interest in sprouted …

Seaweed is a promising sustainable source of vegan protein as its farming does not require
arable land, pesticides/insecticides, nor freshwater supply. However, to be explored as a …

An increase in the consumption of carbohydrate-rich cereals over past few decades has led
to increased metabolic disorders in population. This nutritional imbalance in diets may be …

Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn.) and common buckwheat (Fagopyrum
esculentum Moench) are important sources of proteins with balanced amino-acid …

The nutritional quality and bioactive potential of breads made with partial replacement of
refined wheat flour (RWF) with 30% or 45% refined buckwheat flour (RBF) or whole …

This study investigated the effects of amylolytic Lactobacillus plantarum CGMCC 14177
fermentation on nutritional quality and digestibility of purple potato flour (PPF), compared …

In wheat (Triticum aestivum L.), the awns—the bristle-like structures extending from lemmas—
are photosynthetically active. Compared to awned cultivars, awnletted cultivars produce …