Fructans are water soluble, non‐digestible fructose polymers found as storage
polysaccharides in certain plants. They are classified as inulin‐type, graminan‐type and …

A lifelong gluten-free diet (GFD) is the only treatment for celiac disease and other gluten-
related disorders. Nevertheless, strict adherence to the GFD is often challenging due to …

This study investigated if whole wheat flour-based cookie dough's physical properties were
affected by mixing time (1 to 10 min). The cookie dough quality was assessed using texture …

Cassava flour has a high potential to contribute as a raw material in the food industry. This
study was aimed at characterizing flours from Sri Lankan cassava varieties with a view to …

Production of gluten-free bread (GFB) with good quality characteristics represents a
technological challenge. Our study aimed to obtain nongluten bread from cereals and …

Devices of human-based senses such as e-noses, e-tongues and e-eyes can be used to
analyze different compounds in several food matrices. These sensors allow the detection of …

Xanthan gum is a hetero-polysaccharide formed by the strains of Xanthomonas spp. It is a
naturally found polysaccharide molecule of high molecular weight maily formed by various …

Cowpea (Vigna anguiculata) is a leguminous crop that is widely grown and consumed in
Asia and Africa as a major source of dietary protein. This study investigated the effect of …

Cereal-based or starch-based materials are commonly used ingredients for three-
dimensional (3D) food printing to fabricate customized products. Tartary buckwheat (TB) is …

In this study, techno-functional and sensorial properties of cassava pasta, as influenced by
incorporating fluted pumpkin leaf (“ugwu”) powder and the cultivar variation effect were …