The pseudocereal buckwheat is one of the ancient domesticated crops. The aim of the
present review was to outline the potential of buckwheat as an agricultural crop and brings …

Quinoa (Chenopodium quinoa Wild.) is a pseudo-grain that belongs to the amaranth family
and has gained attention due to its exceptional nutritional properties. Compared to other …

Background Fermented cereal or pseudocereal foods may be produced as a good
alternative to avoid the drawbacks of dairy products. Quinoa (Chenopodium quinoa) seeds …

Amaranthus grains have attracted great attention due to its attractive health benefits. The
grains have processing properties (eg, starch related properties) similar to those of common …

An increase in the consumption of carbohydrate-rich cereals over past few decades has led
to increased metabolic disorders in population. This nutritional imbalance in diets may be …

The milk and water kefir grains are often used for fermented beverages' production with
technological and functional effects. These complex natural consortia of microorganisms can …

Fermentation technology has a long history and low-temperature fermentation has now
become the focus of research. This paper reviews the mechanism and application of low …

Celiac patients tend to have an unbalanced diet, because gluten-free products typically
contain a high amount of fats and carbohydrates and a low amount of proteins, minerals …

Quinoa (Chenopodium quinoa Willd., Amaranthaceae) is an environmental stress-resilient
crop of increasing global importance. Sowing density is a critical factor in the quinoa …

The aim of this research is to investigate the molecular features and microstructure of
amaranth flour (AF) fractions and their partial replacement effect of wheat flour (WF) on the …