Background Diabetes mellitus, which is one of the most prevalent chronic diseases, is a
major cause of the increase in morbidity and mortality in humans. To relieve hyperglycaemia …

Every year, agrifood activities generate a large amount of plant byproducts, which have a
low economical value. However, the valorization of these byproducts can contribute to …

Grape pomace powder (GPP), a by-product from the winemaking process, was used to
substitute flour for wheat bread fortification within 0, 5, and 10 g/100 g. Rheological …

A high glycaemic index diet would cause a rapid increase in blood sugar levels and lead to
chronic metabolic disorders. In this study, wheat bread enriched with mushroom (Pleurotus …

Proanthocyanidins, as one of the most common phenolic compounds in cereals, have
various beneficial functionalities. However, baking can lead to proanthocyanidin …

The inhibitory effects of Euryale ferox seed shell extract (EFSSE) on the activity of α-amylase
and α-glucosidase were studied. EFSSE (0.25% to 2%) was used to fortify bread and …

To investigate the effect of oat bran on bread quality and the mechanism of reducing the
glycemic index (GI) of bread, wheat bran (10%, w/w, flour basis), oat bran (10%), and β …

Bananas, as a widely cultivated tropical fruit, generate significant waste during processing,
posing environmental challenges when left untreated. However, these by-products contain …

This study evaluated the incorporation of two ingredients as a source of bioactive
compounds: amaranth flour (AF) and grape pomace peels flour (GP) to improve the …

The aim of the current study was two-fold:(1) to identify consumer segments based on bread
selection motives and (2) to examine differences between the identified segments in terms of …