Tempeh is a fermented food made of mainly soybeans and is a nutritious, affordable, and
sustainable functional source of protein. Globally, tempeh is a widely accepted fermented …

With the ever-increasing world population, an extra 1.5 billion mouths need to be fed by
2050 with continuously dwindling arable land. Hence, it is imperative that extra food come …

Buckwheat is introduced into the diet as an alternative crop of renewed interest due to its
nutritive and healthpromoting value. Experiments with animal models have demonstrated …

A growing demand for gluten-free products is caused by an increasing number of diagnosed
celiacs, but also by a trend to eliminate any potentially allergenic proteins in a diet. The …

The study focused on partial replacement in gluten-free breads of corn starch with tapioca
and corn resistant starch preparations. The use of resistant starch resulted in the increase of …

In Asian countries, there is a long history of fermentation of foods and beverages. Diverse
micro-organisms, including bacteria, yeasts and moulds, are used as starters, and a wide …

The buckwheat flour was studied as a potential healthy ingredient for improving the
nutritional and technological quality of gluten-free bread. The effect of exchange of gluten …

The effect of six-day solid-state fermentation by three strains of Rhizopus oligosporus
namely ATCC 48012, ATCC 42222 and ATCC 22959 on selected chemical parameters of …

In this modern era, people are paying more attention to adopting healthy lifestyles and
suitable nutritional diets. To meet the increasing demand, new food sources are …

In this study, wheat flour used in erişte production was replaced with whole buckwheat flour
(BWF) up to a 40% level to improve the nutritional properties of erişte. The chemical …