Food industry is constantly exploring ways to use novel food ingredients in traditional
applications and conventional ingredients in novel applications with health and …

Whey protein and sourdough ferment were used in different combinations to prepare
functional sponge cakes, and their mutual influence on batter rheological behaviour as well …

The aim of the study was to analyze the influence of rapeseed protein isolate on physico-
chemical properties, sensory attributes and storage of gluten-free bread prepared on the …

The aim of the study was to determine the effect of the addition of black cumin (Nigella sativa
L.) pressing waste (BCW) and black cumin seeds (BCS) on the properties of starch bread …

Pumpkin seed protein concentrate, a promising raw material with high biological value,
holds potential for incorporation into bread technology. Protein structural changes occur …

Basil (Ocimum basilicum L.) is an annual plant known for its essential oil and phenolic
content. The aim of this study was to isolate and characterize proteins from basil seeds and …

Blending wheat with fava bean and black cumin flours can improve the nutritional content of
wheat-based bread. The current study investigated the effects of flour blending ratios of …

The effect of incorporating different proportions (5, 10, 15 and 20%) of cashew nut protein
concentrate (CNPC) on the physicochemical properties, antioxidant activity and consumer …

Bread is a basic food usually prepared from wheat flour. Wheat proteins have unique
characteristics which allow dough to accumulate leavening gas released by yeast, resulting …

The design of new food needs to be consumer centric. To tackle this approach, this chapter
starts by understanding human food perception, a process that starts with sensation …