Highlights•Novel ingredients (plant, ocean and insect) can improve pasta nutritional
quality.•Minor Triticum species may be healthy and functional ingredient for pasta …

Background The complexity of food structure is such as to hinder its inclusion in
mathematical models predicting food properties and transformations, although a …

The purpose of this review is to provide a critical evaluation of the nutritional and sensory
properties of ancient wheats (spelt, emmer, einkorn, and kamut) and the methods used to …

Nowadays, there is a growing consumer demand for non-dairy functional foods due to
several health issues related to milk and dairy consumption and increasing vegetarianism …

Fruit pomace is a valuable by-product in terms of its chemical composition, which potential
might be used through transformation of the pomace into food ingredients. The aim of this …

The chemical properties and isothermic characteristics of water absorption in Aceh rice was
investigated. The results showed that Aceh Mutan M4 local rice had 3 bound water fractions …

Although durum wheat flour is conventionally used to produce pasta, in this study, emphasis
was placed on the use of spelt flour in the formulation of the pasta recipe, with the …

To better understand the textural transformation of Chinese dried noodles during the drying
process, a convenient acoustic–force detection method was established. By comparing the …

The aim of this study was to investigate thermal and rheological properties of selected
ancient grain flours and to evaluate rheological properties of mixtures thereof represented …

Fiber consumption is related to health benefits, and considering this approach, the
production of main meals with high fiber content may increase the daily fiber intake and …