Obesity and chronic diet‐related diseases such as type 2 diabetes, hypertension,
cardiovascular disease, cancers, and celiac are increasing worldwide. The 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 …

This study presents bulk material characterization, especially powder flowability, of eight
food powders from six different plants (almond, chestnut, chickpea, coconut, hazelnut and …

A gluten‐free rice flour‐based cookie was produced using different mixtures of chestnut flour
(0, 30, 40, and 50%), date seed flour (0, 10, and 20%), and modified starch (0.3, 0.5, 0.6, and …

Low glycemic index (GI) food which is nutritious would be far more desirable for health. Oat
bran and inulin have a wide range of food applications, as an additive to reduce the GI and …

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 …

The effects of continuous dry heat treatment (CT) and repeated dry heat treatment (RT) on
gel and structural properties of chestnut starch (CS) were investigated. CT and RT both …

Gluten free (GF) diets are prone to mineral deficiency, thus effective monitoring of the
elemental composition of GF products is important to ensure a balanced micronutrient diet …

Fruit and vegetable industrialization generates large amounts of organic residues abundant
in bioactive compounds. In the present work, white cabbage powders (WCP) were used to …

Gluten‐free (GF) products are typically characterised by lower nutritional and functional
quality compared to gluten‐containing counterparts. In the last years, several studies have …