Sorghum is the fifth most produced cereal in the world and is a source of nutrients and
bioactive compounds for the human diet. We summarize the recent findings concerning the …

Sorghum grain is a staple food for about 500 million people in 30 countries in Africa and
Asia. Despite this contribution to global food production, most of the world's sorghum grain …

The use of gluten-free products is increasing since a growing number of people are suffering
from celiac disease and thereby need gluten-free diet. Gluten is responsible for the visco …

Proteins represent a group of biopolymers with interesting properties to be employed as raw
materials in the preparation of nanoparticles for drug delivery purposes. Due to the inherent …

The world's ever-increasing protein demand for food, feed and other applications require us
to seek cheaper, renewable, sustainable proteins, and cereal crops such as millets are …

The recurrent environmental and economic issues associated with the diminution of fossil
fuels are the main impetus towards the conversion of agriculture, aquaculture and shellfish …

Recently, gluten free foods have attracted much research interest motivated by the
increasing market. Despite the motivation for developing gluten-free foods it is necessary to …

Among cereals, sorghum, a gluten-free cereal is a rich source of bioactive polyphenols and
dietary antioxidants. Sorghum polyphenolic compounds were characterized and quantified …

The study aimed to evaluate the effects of selected protein isolates and concentrates on
quality and staling of gluten-free bread, in the absence of other structure-forming agents …

Edible and biodegradable films are made of renewable resources, offer an alternative to
synthetic plastics for packaging, and, unlike these, can be placed between phases in direct …