Rising incidence of nutritional deficiency and chronic diseases among celiacs continuously
drives the food industry to search for novel functional ingredients high in health-promoting …

Abstract Background and Objectives Brown rice is rarely consumed as a staple food due to
its dark appearance and hard texture. However, germination can improve the taste …

The incidence of celiac disease and gluten intolerance has been significantly rising globally.
Gluten-free product consumption registered a sudden rise also among tolerant people, due …

The increasing popularity of low-and no-gluten flours as wheat flour alternatives has driven
the need to understand risks of insect pest infestation in these products. Previous research …

This study aimed to develop three formulations of cereal flours: control cereal flour (CCF),
probiotic cereal flour (PCF), and symbiotic cereal flour (SCF), and porridges from the flours …

This study investigated the effects of subcritical water (SW) temperatures on the hydrolysis
pattern and characteristics of hydrolysates prepared with strong rice (SR) and floury rice …

Abstract Background and Objectives The objective of this work was to evaluate the
processing of black rice grains to obtain flour and to verify the influence of pretreatments on …

This study focuses on an applicability of the device designed for monitoring dough
fermentation. The device combines a complex system of thermodynamic sensors (TDSs) …

Cereals and their products form an intrinsic part of the human diet, besides contributing to
the major portion of dietary energy and nutrients of people worldwide. In this study …

Barley (Hordeum vulgare) is widely used in the production of beer and distilled beverages,
generating a nutrient-rich by-product known as brewer's spent grain (BSG). This study …