Background There is a growing demand for gluten-free bakery products from groups with
celiac disease, gluten sensitivity, and/or health consciousness. Besides bread products …

Highlights•Flexitarians who want to limit meat consumption can be an interesting target
group.•The sous vide processing was effective to eliminate difference in odor of meat …

The organoleptic quality of pulses and their derived ingredients is fundamental in human
utilization and evolution of food. However, the widespread use of pulses is hindered by their …

Consumers are more aware and demanding of healthy food options, besides being
concerned with environment-friendly consumption. This paper aims to evaluate nutritional …

Food acceptability directly relates to the interaction food has with the consumer at a given
moment in time. The factors that affect food acceptability which is covered in this paper …

In recent years interest in the utilization of legume flour in bakery products has been
increased. Legumes are rich in proteins, fibers, and minerals. Several studies have shown …

In the present paper, the effect of different levels of chestnut flour (0, 500, 800, 1000 g/kg) in
gluten-free biscuits' formulations was evaluated, during a storage of 60 days. Chestnut flour …

Date (Phoenix dactylifera L. Arecaceae) fruits and their by-products are rich in nutrients. The
health benefits of dates and their incorporation into value-added products have been widely …

A gluten‐free rice flour‐based cookie was produced using different mixtures of chestnut flour
(0, 30, 40, and 50%), date seed flour (0, 10, and 20%), and modified starch (0.3, 0.5, 0.6, and …

Common beans (Phaseolus vulgaris L.) are an important source of nutrients with beneficial
effects on human health. However, they contain lectins, that limit the direct use of flour in …