Wheat is one of the most important cereal crops in the world as it is used in the production of
a diverse range of traditional and modern processed foods. The ancient varieties einkorn …

The unique properties of wheat reside primarily in its gluten-forming storage proteins. Their
intrinsic viscoelastic behavior is responsible for the characteristics of different wheat-based …

Currently, the only effective treatment for coeliac disease is the complete avoidance of
gluten, a protein found in wheat, rye and barley. The production of high-quality leavened …

Bread is a basic dietary item dating back to the Neolithic era, which is prepared by baking
that is carried out in oven. Control of the production and distribution of bread has been used …

The objective of this work was to study the characteristics of four gluten-free bread
formulations and the possibility of substituting soya protein with other legume proteins. Four …

The main objective of this research was to study the potential of grain by-products such as
wheat husk, rye husk as reinforcements for thermoplastics as an alternative or together with …

Fats and oils are very important raw materials and functional ingredients for several food
products such as confectionery, bakery, ice creams, emulsions, and sauces, shortenings …

The gluten‐free market currently offers a range of products which can be safely consumed
by patients affected by celiac disease. Nevertheless, challenges for optimal formulation …

This research represents the first scientific publication reporting barley protein as a wall
material to encapsulate fish oil. Solid microcapsules were able to form in aqueous solution …

Biocomposite materials create a huge opportunity for a healthy and safe environment by
replacing artificial plastic and materials with natural ingredients in a variety of applications …