The need for enhancing microbial food safety and quality, without compromising the
nutritional, functional, and sensory characteristics of foods, has created an increasing …

Abstract Background and Objectives In recent years, brown rice (BR) has become popular
among the consumers due its nutritional excellence and health benefits as compared to …

Three different varieties of pigmented rice namely Chakhao Amuba (Black), Chakhao
Angangba (Red), Chakhao Poreiton (Purple) and a non-pigmented Chakhao Angouba …

The effects of ultrasound-assisted enzymatic (ult-enzymatic) treatment on the textural
properties and starch digestibility of brown rice noodles were investigated. Brown rice was …

In the past years, cold plasma was only used in the sterilization of materials but today it has
marked major applications in the food sector as well. Cold plasma is a modern green …

Abstract Effect of different ratios of chestnut flour substitution on brown rice flour based snack
was investigated for technological and nutritional properties. Pasting properties significantly …

This comprehensive review, covering scientific papers published from 2013 until now, deals
with the bioactivity of available gluten‐free matrices. For this purpose, cereals (rice, maize …

Obesity is becoming a worldwide epidemic, associated with the increasing risk of metabolic
syndrome, diabetes, cardiovascular disease, hypertension and certain cancers. With a …

The aim of the present work was to determine the possibility of replacing soybean flour in a
mortadella formulation with high levels of quinoa flour, as gelling agent, to obtain a product …

Rice (Oryza sativa L.) is a popular grain that is consumed by almost half of the world's
population. Rice has several distinct breeds classified as traditional and ancient grains. The …