Current trends are shifting away from using synthetic compounds in favor of discovering new
natural component sources that will allow them to create goods that are healthful …

Consumers, food manufacturers and health professionals are uniquely influenced by the
growing popularity of the gluten-free diet. Consumer expectations have urged the food …

In this study, breads and chocolate cakes were prepared with different levels of chia
mucilage dried at 50° C or lyophilized as fat, resulting in healthier products. Results …

Background Gluten-free products are finding an increased demand since the incidence of
celiac disease or other gluten-associated allergies. The replacement of gluten becomes a …

Whole flaxseed (flour) as a good source of omega‐3 fatty acid and phytochemicals with
excellent nutritional and functional attributes has been used to enrich foods for health …

The gluten protein of wheat triggers an immunological reaction in some gluten-sensitive
people with HLA-DQ2/8 genotypes, which leads to Celiac disease (CD) with symptomatic …

The increasing prevalence of coeliac disease (CD) and gluten-related disorders has led to
increasing consumer demand for gluten-free products with quality characteristics similar to …

Highlights•Plant seed mucilages (PSMs) are eco-green and sustainable edible
biopolymers.•PSMs techno-functionality is related to their carbohydrate chemical …

Flaxseed contains significant concentration of mucilage or gum (a type of hydrocolloid).
Flaxseed mucilage (FM) predominantly occurs in the outermost layer of the seed's hull and …

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 …