Whole grain wheat and rye are important sources of many bioactive compounds and
contribute significantly to the total intake of cereals in many countries. Alkylresorcinols …

Formulations of gluten-free cookies based on rice and buckwheat flour in three different
ratios, 90/10, 80/20 and 70/30, were developed. The aim of this research was to characterise …

This study was undertaken to prepare antioxidant-rich gluten-free eggless muffins from rice
flour blended with varying amounts of jambolan fruit pulp (JFP) and xanthan gum (XG). The …

The five different types of muesli composed of non-traditional wheat flakes were prepared
and analysed. Dickkopf wheat, red wheat, kamut and spelt were compared with commercial …

A sound fundamental knowledge of the seed and flour characteristics of pseudocereals is
crucial to be able to promote their industrial use. As a first step towards a more efficient and …

Oat bran (OB) is a high fibre source with human health benefits. Gluten-free cookies were
prepared by incorporation of OB (0%, 30%, 50%, 70% and 100%) into oat flour (OF). Dough …

Buckwheat flour was incorporated into wheat flour at different levels (0, 20, 40, 60, 80, and
100%) and the physicochemical, functional and antioxidant properties of the blended flour …

Buckwheat (Fagopyrum esculentum Moench) is an alternative crop belonging to the
Polygonaceae family. In comparison to antioxidant activity of frequently used cereals …

The improvement of different hydrocolloids (hydroxypropylmethyl cellulose (HPMC),
carboxymethylcellulose (CMC), xanthan gum (XG) and apple pectin (AP)) and proteins (egg …

Substances inhibiting or preventing oxidative damage in the target molecule are called
antioxidants. It has been shown that antioxidants are substances that contribute to the …