An increasing demand of gluten‐free (GF) products is caused by a growing number of
diagnosed coeliacs and a consumption trend to eliminate allergenic proteins from diet …

Purpose The purpose of this paper is to review the nutritional and food value of pumpkin
Cucurbita, along with different health benefits. Cucurbita (pumpkin) is an herbaceous vine …

Manufacturers have long complained about gluten-free pasta for its apparent low cooking
properties and reduced nutritional value. Proteins are not only bio-polymer that can improve …

The effects of egg-proteins and water content on viscoelastic and quality properties of
cooked gluten-free pasta were analyzed. Cooking properties included the determination of …

Cucurbitaceae family members such as pumpkin and watermelon have seeds that are
discarded as the by-products of food processing. However, they have been discovered to …

The food industry generates a large amount of waste and by‐products, the disposal of which
has a negative impact on the environment and the economy. Plant‐based waste and by …

Soy products are a source of protein relatively inexpensive and recognized for their high
nutritional value and functional properties. Okara is a byproduct from soy milk production …

Pasta is a widely consumed food in all over the world. Coarse semolina obtained from
durum wheat and water are the main ingredients of conventional pasta products. The …

Proso millet (PM) is a gluten-free cereal grain with potential to be used in gluten-free product
development. However, research on improving the rheological properties of PM dough is …

Purpose Bakery products such as cookies and biscuits are widely consumed all over the
world and the enrichment of these products with vitamins, mineral, natural colourants …