High-quality, gluten-free doughs and bakery products are clearly more difficult to produce
than wheat flour-based products. The poor quality of the breads that are currently available …

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 …

The influence of gums on the quality of extrudates prepared by the high moisture extrusion
cooking of soy protein was studied. Three food gums, iota carrageenan (ICGN) …

Domesticated in 8000–10,000 BP in northern China, proso millet (Panicum miliaceum L.) is
the best adaptive rotational crop for semiarid central High Plains of the USA, where average …

The selection of sustainable crops adaptable to the rapidly changing environment, which
also cater to the dietary needs of the growing population, is a primary challenge in meeting …

Sucrose addition contributes to the rheology of carrageenan, which improves the quality of
food that includes carrageenan as an additive. In the present study, the rheological …

Hydrocolloids are important ingredients controlling the quality characteristics of the final
bakery products. Hydrocolloids are frequently used in gluten-free (GF) recipes, mimicking …

Previously proso-millet, considered an underutilized cereal, has drawn considerable
attention due to health benefits like good nutritional profile, low glycemic index, and gluten …

The effects of Mesona chinensis polysaccharides (MCP) obtained through cellulase-
assisted (MCP-C) and sodium carbonate-assisted (MCP-S) extractions on the pasting …

Background Climate change and biodiversity loss will push us to revolutionise and transform
our existing food systems to feed the global population and provide sustainable nutrition …