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 …

Grain by-products, normally rich in dietary fiber and bioactive compounds, are important for
the human diet and have been studied as potential raw materials for the development of …

The food industry generates a large amount of waste and by‐products, the disposal of which
has a negative impact on the environment and the economy. Plant‐based waste and by …

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 …

In this study, carrot pomace powder (CPP) with particle sizes of 210 μm (CPP210) and 500
μm (CPP500) was added in the gluten-free sponge cake recipe. Flour (rice and corn flour, 1 …

This study used probiotics and micro-encapsulated clove and cinnamon oils to develop a
functional cream-stuffed cake based on sweet potatoes flour and rice flour instead of wheat …

As the market does not offer a portable and long-lasting product combining rice and beans
in a single preparation, this study intends to characterize a new and alternative gluten-free …

Despite recent scientific advances and the growth of the gluten-free market, important issues
such as the improvement of the sensory and nutritional quality of gluten-free bread (GFB) …

Background and objectives Legume proteins, such as those from dried beans, are extracted
by methods that can be divided into aqueous or dry fractionation processes. Several …

This study verified if cooking presoaked beans in the steam of autoclave improves the
pasting properties, texture profile, water-solubility (WSI), emulsifying capacities of aged …