Bread is a commonly consumed staple and could be a viable medium to deliver plant-based
ingredients that demonstrate health effects. This review brings together published evidence …

Nut consumption is not associated with a higher body weight, and potential energy-
regulating mechanisms may include a reduced subsequent energy intake and increased …

Objectives The potential positive health effects of carob-containing snacks are largely
unknown. Therefore, the aims of these studies were to determine the glycemic index (GI) of a …

Despite being rich sources of monounsaturated fat and a number of vitamins, minerals, and
phytonutrients, hazelnuts have received less attention than some other nut types. A …

This study aimed to investigate the effect of combined use of legume and nut flours on
physical, nutritional and sensory properties of yeast-free bread by substituting gluten-free …

Aging reduces the absorption of nutrients. Literature related to functional bread processing
techniques including sprouting of grains and the application of encapsulation technology …

Trans-resveratrol (RSV) is recognised as a bioactive ingredient in the development of
functional foods. Its stability, solubility, and bioavailability constraints can be overcome by …

Waste production is a major challenge in the food industry. The use of 'functional food'by
adding bioactive compounds is a promising solution to reduce it. However, many bioactive …

Bread, a frequently consumed food, is an ideal vehicle for addition of ingredients that
increase nutrient density and add health benefits. This experimental cross-over study sought …

Consuming nuts may have advantages over other snack foods for health and body-weight
regulation. Suggested mechanisms include increased satiety and lower glycaemia. We used …