Nowadays, consumers are more conscious of the environmental and nutritional benefits of
foods. Pseudocereals grains, edible seeds belonging to dicotyledonous plant species, are …

Background Pseudocereals, especially quinoa, amaranth, and buckwheat, have attracted an
increasing amount of attention because of their nutritive and health-benefiting properties …

Plant proteins are being considered to become the most important protein source of the
future, and to do so, they must be able to replace the animal-derived proteins currently in …

Abstract (Ultra) high-pressure homogenization ((U) HPH) is one of the emerging
technologies being studied and developed for various applications in the food industry.(U) …

Background Buckwheat consumption is associated with positive health effects in humans.
Buckwheat has diverse nutrients with biological functions. Buckwheat storage protein is …

The current production levels of the major staple food crops are not sufficient to fulfill the
projected global food requirements, with more than 75% of total grain production being …

The demand for alternatives to milk-based yogurts with high acceptance and functionality
has been increasing in recent years. Yet, many plant-based proteins suffer from limited …

Abstract Worldwide prevalence of Type 2 Diabetes (T2D) has become a major concern with
several implications for public health, economy, and social well-being, especially in …

Thermo extrusion is a practical and achievable approach to produce flours with improved
techno-functional properties. The aim of this study was to compare the potential of different …

Highlights•Proteins from plants and fungi are gaining in importance for sustainable
nutrition.•Pulses are still the most important protein sources for ingredient production.•By …