Background The emergence of chronic diseases has increased interest in foods with high
nutritional value and health benefits. In particular, high-fiber food is becoming more popular …

Wheat bran is a major by-product of white flour milling and had been produced in large
quantities around the world; it is rich in dietary fiber and had already been used in many …

Cellulases, a group of enzymes capable of degrading cellulose, play a crucial role in the
bioconversion of cellulosic biomass, making them invaluable in various industries such as …

Over the past decades, adding dietary fibers (DF) to the human diet has gained interest due
to their evident health effects. It led to more extensive studies for finding their purpose and …

The effects of six modification methods (microwaving, steam, extrusion, superheated steam,
fermentation and enzymatic treatments) on the chemical composition, processing quality …

Highlights•Novel ingredients (plant, ocean and insect) can improve pasta nutritional
quality.•Minor Triticum species may be healthy and functional ingredient for pasta …

Background Consumption of wholegrain cereal and pseudocereal products is connected
with several health benefits, primarily due to their high dietary fibre (DF) content. However …

Recovery of bioactive or functional compounds from fruit wastes is a current research trend,
not only to lessen the waste disposal burden, but also to meet the increasing demand from …

Wheat bran (WB) is a major by‐product of wheat processing and is widely used as livestock
feed and brewing material. Its development and application have attracted a great deal of …

This study investigated the effect of okara modified through cellulase hydrolysis and
extrusion on noodle quality. Modification increased the soluble dietary fibre/insoluble dietary …