Background There is a growing demand for gluten-free bakery products from groups with
celiac disease, gluten sensitivity, and/or health consciousness. Besides bread products …

Background Pulses are widely consumed as a source of protein along with cereals.
Chickpea (Cicer arietinum L.) is the oldest and cultivated major pulse crop in India. It is a rich …

Pulse grains were identified as a key resource for food innovation during the International
Year of the Pulse (IYP), 2016. Pulse flour offers a sustainable source of plant protein for …

An increasing demand of gluten‐free (GF) products is caused by a growing number of
diagnosed coeliacs and a consumption trend to eliminate allergenic proteins from diet …

Aquafaba, the viscous liquid resulting from cooking chickpeas in water is typically discarded.
However, this solution is now widely used by the vegan community as an egg replacement …

The increasing demand for gluten-free food products from consumers has triggered food
technologists to investigate a wide range of gluten-free ingredients from different sources to …

The global production of pulses, such as various peas, beans, lupines, and lentils, is about
77 million metric tons. Pulses are diverse in their traditional food uses in Asia, Africa, and …

Insects are the most common animal group in the world and they constitute about 80% of the
animal kingdom. Today, around 1600 insect species have been consumed by humans. The …

In recent years interest in the utilization of legume flour in bakery products has been
increased. Legumes are rich in proteins, fibers, and minerals. Several studies have shown …

Abstract 3D food printing is a recent technology promising to break cultural barriers by
introducing new food sources such as microalgae, through innovative food shapes and …