Gluten-enteropathy affects a significant number of people, making gluten a major concern in
the food industry. With medical advancements, the diagnosis of allergies is becoming easier …

Celiac disease is an autoimmune disorder that occurs in genetically predisposed individuals
after consuming prolamins from some cereals. Although the products available for celiac …

Green banana flour (GBF) is considered a functional ingredient that could improve banana
world's production sustainability. The banana drying method might influence the …

Despite recent scientific advances and the growth of the gluten-free market, important issues
such as the improvement of the sensory and nutritional quality of gluten-free bread (GFB) …

Parsley leaves (PL) are a rich source of many bioactive compounds and show many health-
promoting properties. The aim of this study is to analyze the effect of the addition of PL to …

To improve the processing suitability of sorghum flour for staple food applications of
sorghum, this study uses E-beam irradiation (EBI) to pre-treat it to investigate the influence of …

In order to improve the quality of the gluten free rice bread (GFRB), pre-gelatinised rice flour
(PGRF) was made and used to partially replace natural rice flour in the production of GFRB …

The present study was focused on the replacement of refined wheat flour (RWF) by control
(CS) and processed sorghum flour [germinated (GS) and roasted (RS)] on the properties of …

Proso millet is a nutritious, sustainable, and gluten free food which is currently underutilized.
They can be incorporated into the grain industry and provide much needed healthy …

With the increasing number of people affected by gluten consumption-related diseases,
adhering to a gluten-free (GF) diet is the most effective preventive measure. Herein, we …