Highlights•Sensory and consumer studies of plant-based (PB) meat and dairy alternatives
reviewed.•Sensory quality of PB products is lower than animal-based counterparts.• …

Lupin is a nonstarchy grain legume with high protein, dietary fibre and low fat contents. The
industrial shift of lupin seed utilisation from feed to food has recently increased the scientific …

Cricket powder (CP) contains significant amounts of protein, fat (including unsaturated fatty
acids), and fiber, as well as vitamins and minerals. The high nutritional value and low price …

The purpose of this paper is to evaluate the nutritional, phytochemical, rheological,
technological, and sensory properties of wheat flour dough and bread under a replacement …

Carob (Ceratonia siliqua L.) is well known for its valuable locust bean gum obtained from the
carob seeds. Separation of seeds from the pod leaves behind the carob kibble which is a …

Pasta made from durum wheat is a widely consumed worldwide and is a healthy and
convenient food. In the last two decades, there has been much research effort into improving …

Whey and grape peels powders are valuable by-products which can improve dough
technological properties, producing high-quality gluten-free foods. Nixtamalized corn flour …

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 …

Pasta products enriched with ingredients to improve their nutritional value or functionality
have become increasingly popular, and substantial research efforts have been directed …

Alkaloid profiles of 22 lupin genotypes belonging to three different cultivated species,
Lupinus albus L., Lupinus luteus L., and Lupinus angustifolius L., collected from different …