Grain legumes or pulses, including lentil (Lens culinaris Medik), have gained increasing
popularity among consumers and food processors in recent years. This trend has been …

Due to the increasing interest in sorghum for human nutrition, recent literature reviews
highlight its nutrient and bioactive contents, potential health benefits and its 'gluten …

Blending two or more ingredients to create a better product that possesses the
characteristics of all its ingredients has been actively studied in the food science and …

In this paper, we prepared a series of rice starch complexed with various konjac
glucomannan (KGM) contents under screw extrusion. The complex's multi-scale structures …

Starch acylated with short-chain fatty acids (SCFAs), as type 4 resistant starch, can transport
specific SCFAs to the colon and promote intestinal health. The objective was to investigate …

This work aimed to use thermoplastic extrusion technology as a pretreatment for whole grain
flours (corn, parboiled brown rice, and sorghum) and the incorporation of germinated millet …

The aim of this work was to identify the effect of two different extrusion-cooking (EC)
conditions, milder and more severe, on starch gelatinization, dough rheological properties …

The present study focused on impact of microwave heat treatment on the morphological,
functional, thermal, and antioxidant properties of quinoa. Microwave roasting significantly …

The pseudocereals quinoa, amaranth, kañiwa, and buckwheat offer a range of nutritional
benefits and are becoming increasingly popular as valuable and sustainable sources of …

Less consumed cereals, such as millet, sorghum, and teff and other crops, such as quinoa,
amaranth, and buckwheat, belonging to the group of grains called pseudocereals, are often …