Rye: A wonder crop with industrially important macromolecules and health benefits
Rye (Secale cereale) is a rich source of macromolecules, especially starch, fiber, and
proteins which encourages the researchers and industries to use it for various purposes …
proteins which encourages the researchers and industries to use it for various purposes …
A brief review of the science behind the design of healthy and sustainable plant-based foods
DJ McClements, L Grossmann - NPJ science of food, 2021 - nature.com
People are being encouraged to consume more plant-based foods to reduce the negative
impacts of the modern food supply on human and global health. The food industry is …
impacts of the modern food supply on human and global health. The food industry is …
Sustainability Opportunities for Mediterranean Food Products through New Formulations Based on Carob Flour (Ceratonia siliqua L.)
Carob flour is increasingly popular in innovative functional foods. Its main producers are
Mediterranean countries, facing health and nutrition challenges, and difficulties in tackling …
Mediterranean countries, facing health and nutrition challenges, and difficulties in tackling …
Lactic acid bacteria as sensory biomodulators for fermented cereal-based beverages
Background Today's consumer demands functional, healthy and diversified food products
that satisfy nutrition-related conditions such as food intolerances, allergies and …
that satisfy nutrition-related conditions such as food intolerances, allergies and …
[HTML][HTML] The medicinal and aromatic plants as ingredients in functional beverage production
The functional beverages (FBs) are an important segment of functional food products due to
health benefits they provide and their appealing sensory characteristics, suitability and …
health benefits they provide and their appealing sensory characteristics, suitability and …
Fermented foods: patented approaches and formulations for nutritional supplementation and health promotion
EC Borresen, AJ Henderson, A Kumar… - Recent patents on …, 2012 - ingentaconnect.com
Fermentation has had a long history in human food production and consumption. Fermented
foods and beverages can comprise anywhere between 5-40% of the human diet in some …
foods and beverages can comprise anywhere between 5-40% of the human diet in some …
Grains–a major source of sustainable protein for health
Cereal grains are the main dietary source of energy, carbohydrates, and plant proteins world-
wide. Currently, only 41% of grains are used for human consumption, and up to 35% are …
wide. Currently, only 41% of grains are used for human consumption, and up to 35% are …
Plant-based alternatives to yogurt: State-of-the-art and perspectives of new biotechnological challenges
Due to the increasing demand for milk alternatives, related to both health and ethical needs,
plant-based yogurt-like products have been widely explored in recent years. With the main …
plant-based yogurt-like products have been widely explored in recent years. With the main …
[HTML][HTML] A comprehensive review on nutraceutical potential of underutilized cereals and cereal-based products
M Rawat, A Varshney, M Rai, A Chikara… - Journal of Agriculture …, 2023 - Elsevier
Cereals provide nutrients such as lipids, carbs, proteins, minerals, and vitamins and make
up the majority of human nutrition. Some cereals also contain a significant quantity of dietary …
up the majority of human nutrition. Some cereals also contain a significant quantity of dietary …
Lactic fermentation as a strategy to improve the nutritional and functional values of pseudocereals
GC Rollán, CL Gerez, JG LeBlanc - Frontiers in Nutrition, 2019 - frontiersin.org
One of the greatest challenges is to reduce malnutrition worldwide while promoting
sustainable agricultural and food systems. This is a daunting task due to the constant growth …
sustainable agricultural and food systems. This is a daunting task due to the constant growth …