The consumption of whole grain products is often related to beneficial effects on consumer
health. Dietary fibre is an important component present in whole grains and is believed to be …

Cereals have been one of the major food resources for human diets and animal feed for
thousands of years, and a large quantity of by-products is generated throughout the entire …

The integrated approach in biorefinery mainly involves the utilization of various
agroindustrial byproducts such as raw materials for the production of several biobased …

The purposes of this study were to (1) determine beliefs in the health benefits of dietary fiber,
an under-consumed nutrient of public health concern, and (2) determine the relationship …

Plant‐based foods are natural sources including vegetables, fruits, cereals and legumes.
These foods consist of various types of nutrients in which carbohydrate is the basic …

Rising incidence of nutritional deficiency and chronic diseases among celiacs continuously
drives the food industry to search for novel functional ingredients high in health-promoting …

The escalating food waste issue, mainly due to over-ordering in the hospitality sector, needs
innovative solutions. This study explores the potential of Augmented Reality (AR) in menu …

Ting is a traditional fermented sorghum product mostly eaten in Southern Africa, generally
believed to be highly nutritious and rich in health beneficial properties. Although refined …

Whole grains have been recommended in the diet in most countries, with numerous
publications focusing on their health effect. A systematic analysis of these publications on …

Evidence indicates that whole-grain food consumption reduces the risk of cardiovascular
disease, type-2 diabetes, and some cancers. Increasing whole-grain consumption in …