Background Cereals and cereal-based products as an important part of the daily diet
provide a considerable percent of macronutrients such as carbohydrate, protein and fiber …

Bread is one of the most widely embraced food products and is highly accepted by
consumers. Despite being rich in complex carbohydrates (ie, starch), bread is generally poor …

Rye (Secale cereale) is a rich source of macromolecules, especially starch, fiber, and
proteins which encourages the researchers and industries to use it for various purposes …

The aim of the present study was to determine the impact of Saskatoon powder addition on
phytochemical parameters, biological activity, and nutritional value of wheat bread …

Breads were prepared by substituting common wheat flour with 0 (GP0), 5 (GP5) and 10
(GP10) g/100 g (w/w) of grape pomace powder (GPP) and were analyzed for the phenolic …

Isolated dietary polyphenols are subjected to degradation under unfavorable conditions
leading to the loss of their bioactivity. Microencapsulation has attained research interest for …

Dairy products are a core part of many cultures' daily diets owing to their nutritional
properties. The health benefits associated with dairy foods extend far beyond providing …

Grape pomace, the main by-product of wine process, shows high potential for the
development of functional foods, being a natural source of bioactive compounds and dietary …

Background Starch derivatives, such as oxidized starch, maltodextrin, and cyclodextrin are
commonly used in baking applications because of their potential functional and health …

Featured Application The findings from this study highlight the possibility of the use of
microencapsulated polyphenols, β-glucan concentrate, and sour fermented beetroot juice in …