Quinoa (Chenopodium quinoa Wild.) is a pseudo-grain that belongs to the amaranth family
and has gained attention due to its exceptional nutritional properties. Compared to other …

Rapid digestion and absorption of carbohydrates have become a health issue (high
glycaemic index, GI), which can be a matter of greater concern when consumed in large …

Abstract Effects of heat moisture treatment (HMT), extrusion treatment (ET), and the
combination treatment (HMT-ET) on microstructural, physicochemical properties, and starch …

Highland barley (HB) has become popular due to nutritional benefits, and thermal treatment
could broaden its application. In this study, superheated steam (SS) as a novel commercially …

Quinoa is a lipid-rich pseudocereal, and lipid oxidation limits the shelf life of quinoa flour. It
has been shown that defatting improves the storage properties of quinoa. However, there is …

Seeds represent a potential source of starch, containing at least 60–70% of total starch,
however many of them are treated as waste and are usually discarded. The review aim was …

Compared with three major cereals, underutilized cereals (UCs) are those with less use but
having abundant bioactive components and better functionalities after proper processing. As …

Legumes are a good source of vegetal protein that improves diets worldwide. Cowpea has
been used as fortification agents in some traditional corn foods in developing countries such …

The search for new sources of fortified components from low-cost and sustainable sources
has become a trend in the last decade. Food byproducts containing valuable bioactive …

Hydrocolloids form gel-like structures when dispersed in water and have garnered
significant attention for their diverse applications in food, pharmaceuticals, and other …