The current review has been considered to extract the bioactive compounds from different
fruits and vegetable waste using novel extraction techniques. Among all horticultural crops …

Ten advanced breeding lines of quinoa were evaluated for their physicochemical and
functional characteristics. These novel breeding lines were used in two model foods …

In view of the nutritional and sensory aspects of thyme (Thymus vulgaris), it can be added as
a functional ingredient to extend the shelf life of food products. Thyme leaves powder (TLP) …

Fats are a crucial ingredient in baked goods as they can change the flavour, colour, texture,
spreadability, and nutritional value of the product. For cookies, greater spreadability is …

The purpose of this study was to see how inoculum loading (2 and 5% v/v) and fermentation
period (0–72 h) affected the functional properties of A. paeoniifolius (Dennst.) Nicolson yam …

The objective of the present study was to investigate the effect of fermented
Amorphophalllus companulatus (AC) tubers by Bacillus subtilis on the final weight, carcass …

The purpose of this study is to discuss the significant role of the alpha-amylase enzyme in
the production and rheological characteristics of gluten-free rice dough and baked bread …

The tuber of Amorphophallus paeoniifolius (Dennst.) Nicolson (Araceae) has been receiving
attention as an alternative food source. However, the tuber contains oxalate compounds …

Amaranthus, commonly known as amaranth, is a pseudocereal grown as ornamental, leafy
vegetable, grain or forage crop (Bensch, Horak, & Peterson, 2003). It has small, edible …

In response to a growing demand for protein, the food industry is exploring alternative
protein sources for human consumption. The aim of this research was to explore the …