Apple is among the most consumed fruits in the world and the expansion of their processing
is increasing the generation of waste such as apple pomace. It finds some applications in …

Background Gluten-free products are finding an increased demand since the incidence of
celiac disease or other gluten-associated allergies. The replacement of gluten becomes a …

Hydrocolloids are important ingredients controlling the quality characteristics of the final
bakery products. Hydrocolloids are frequently used in gluten-free (GF) recipes, mimicking …

The gluten protein of wheat triggers an immunological reaction in some gluten-sensitive
people with HLA-DQ2/8 genotypes, which leads to Celiac disease (CD) with symptomatic …

The market for gluten‐free products is steadily growing and gluten‐free bread (GFB) keeps
on being one of the most challenging products to develop. Although numerous research …

The evidence that celiac disease is one of the commonest food intolerances in the world is
driving an increasing demand for gluten‐free foods. However, gluten is a structure‐building …

Quinoa flour (QF) was added in wheat flour to make nutritionally fortified wheat bread (WB).
Effects of QF on baking performance, antioxidant activity and digestibility of WB were …

The effect of germination conditions on the nutritional benefits of germinated brown rice flour
(GBR) bread has been determined. The proximate composition, phytic acid, in vitro protein …

In the last decade the development of gluten‐free foodstuffs has attracted great attention as
a result of better diagnoses of coeliac disease and a greater knowledge of the relationship …

The effects of hydrocolloids (hydroxypropylmethylcellulose (HPMC),
Carboxymethylcellulose (CMC), xanthan gum (XG), and apple pectin (AP)) at different …