Climatic oscillation is mediated by altered temperature and precipitation patterns projected
to impact food production stability and lead to food and nutritional security threats. This …

Researchers are nowadays focused on the importance of bioactive compounds (BACs) of
natural origin, which are secondary metabolites derived from seeds, food and fermentation …

Globally, sorghum is one of the most important but least utilized staple crops. Sorghum grain
is a rich source of nutrients and health‐beneficial phenolic compounds. The phenolic profile …

This review aims to provide a clear description of the compatibility between the main
biopolymer matrix and the reinforcing components in manufacturing active and intelligent …

Background Sorghum belongs to the Poaceae family and is a popular grain worldwide
especially in Africa. Sorghum grains (SGs) have a long history of usage as a traditional food …

The population of Americans suffering from celiac, gluten intolerance, and wheat allergy is 1
in every 14 people. Also, many are choosing gluten-free (GF) diets nowadays because of …

Grain drying is a vital operation in preparing finished grain products such as flour, drinks,
confectioneries and infant food. The grain drying kinetics is governed by the heat and mass …

Background Cereals around the globe are consumed as a staple food owing to the provision
of essential nutrients. Their quality attributes are increasingly attracting the attention of …

Millets are tiny grass‐seeded grains that hold major and minor nutrients and chief bioactive
components. They are climate flexible and pest‐resistant grains, enhancing the crop system …

Bread is one of the most widely consumed foods in all regions of the world. Wheat flour
being its principal ingredient is a cereal crop low in protein. The protein content of a whole …