Background Starches and proteins are two major types of biopolymer components,
especially in many flour (starch)-based foods consumed worldwide, which provide energy …

Background Global strategies promoting healthy diets have rarely succeeded because of
the resistance posed to the modification of consumers' preferences. In this scenario, the …

Millets are sustainable drought‐resistant crops capable of surviving a wide range of climatic
conditions. They are small‐seeded grains rich in proteins, minerals and bioactive …

Whey and grape peels powders are valuable by-products which can improve dough
technological properties, producing high-quality gluten-free foods. Nixtamalized corn flour …

Soy protein isolate and egg white protein were added to cassava-banana gluten-free pasta
and the effects on the nutritional quality, digestibility properties, protein digestibility corrected …

Abstract Effects of chlorophyll microcapsules (CHL-MICs) addition on the quality of fresh
wheat noodles (FWN) were studied. Results showed that CHL-MICs addition could give the …

Wheat bran was treated with a cellulase preparation and used in the production of high fiber
pasta by the partial substitution of durum semolina. The nutritional, textural, and cooking …

The microbiological, microstructural, and physicochemical impact of aqueous ozone mixing
(AOM) on semi-dried buckwheat noodles (SBWN) was elucidated in this study …

Total or partial replacement of traditional durum wheat semolina (DWS) by alternative flours,
such as legumes or wholegrain cereals in pasta improves their nutritional quality and can …

Background and objectives It has been hypothesized that extrusion can improve the
viscoelasticity of dough. The present study aimed to verify the potential of extruded finger …