Bread is a staple food and can be a potential product to be enriched with various deficient
nutrients. The objective of the study was to characterize the nutritional properties of toasted …

Consumers within the EU are increasingly asking for natural and healthier food products,
which are additive-free and environmentally friendly. The aim of this study was to assess the …

Increased consumer awareness of healthier foods is driving the growth in the functional
bread market. In view of this potential, three bread formulations were developed using …

The aim of this paper is to improve the nutritional quality of bakery products by replacing
wheat flour (WF) with different proportions (10%, 20%, and 30%) of baobab flour (BF). The …

Crackers are popular snacks that can include functional ingredients in order to make
products of higher nutritional value. The effect of partial replacement of wheat flour with …

Wheat-flour crackers represent a staple snack option, although they lack nutritional value.
Agricultural by-products such as olive and grape seeds, cereals such as barley and legumes …

This paper aims to evaluate the influence of preparation and extraction methods on the
phytochemical profile and microbiological activity of 12 medicinal plants from the west side …

Featured Application The paper has application potential in the bakery and related
industries, considering that the proposed solutions offer improved products in terms of the …

Edible insects have a low environmental impact but are rich in nutrients and have been
promoted as alternative protein sources. However, adding insect flour to bread negatively …

Featured Application Wheat bread with the addition of fermented flax cake and lupine flour
may be applied as a product for diabetic patients due to the high content of fiber, protein …