The food processing industry generates an immense amount of waste, which leads to major
concerns for its environmental impact. However, most of these wastes, such as plant …

Background Public campaigns promoting consumption of fruits and vegetables had limited
results as consumers habits are difficult to modify. The incorporation of fruits and vegetables …

The use of amaranth, quinoa and buckwheat for the production of gluten-free pasta was
investigated in the present study. The aim of the work was to produce pasta of good textural …

The microstructural, physicochemical, nutritional, functional and protein structural properties
of buckwheat flour as affected by different pregelatinization treatment including roasting …

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

The technological feasibility of incorporation of anthocyanin‐rich black rice bran (BRB) in
preparation of functional pasta was examined. Nutritional analysis revealed an overall …

Epidemiological studies have reported that some foods, particularly those rich in (poly)
phenols, may reduce cardiovascular risk and metabolic disorders such as hypertension …

Due to increased awareness of consumers about the relationship between food and health
as well as the requirements of people following a gluten-free diet, the production of cereal …

Pasta from whole-grain wheat is highly nutritious but has poor sensory properties. Hence,
this study prepared pasta from fractionated whole-grain wheat flour enriched with 20 …

Three non‐traditional pseudo‐cereal flours (amaranth, buckwheat and millet) were used in
the manufacture of extruded breakfast cereal products as a replacement for wheat and …