Background Starches and proteins are two major types of biopolymer components,
especially in many flour (starch)-based foods consumed worldwide, which provide energy …

Background Global strategies promoting healthy diets have rarely succeeded because of
the resistance posed to the modification of consumers' preferences. In this scenario, the …

Trends show that strategies for effective utilization of food wastes will emerge as a key field
of research and markets shortly. In this study, for the first time, 3D printing technology, an …

Highlights•Novel ingredients (plant, ocean and insect) can improve pasta nutritional
quality.•Minor Triticum species may be healthy and functional ingredient for pasta …

In this study, quinoa protein isolate (QPI)(0, 4.0, 8.0 and 12.0 g/100 g) incorporated pasta
was characterize concerning nutritional, physical, textural and morphological attributes …

Seafood processing is an important economical activity worldwide and is an integral part of
the food chain system. However, their processing results in solid waste generation whose …

Wheat pasta is one of the most important cereal products and is becoming increasingly
popular worldwide because of its convenience, simple formulation, long shelf life, and high …

This study intended to investigate the potential of non-conventional functional ingredients to
valorize pasta in terms of nutritive and bio-functional properties. Varying levels of potato flour …

The present study investigates the influence of mungbean flour at different levels (10–40%)
in barley flour-based pasta on functional, pasting, cooking, textural, color, bioactive …

This work aimed at developing fortified pastas incorporating chestnut flour (25–55%) and
powdered pollen (5–20%), either separately or in combination, as well as the …