Recently, food companies from various European countries have observed increased
interest in high-protein food and other products with specific functional properties. This …

Chocolate has been a part of human consumption for millennia, serving as a confection,
medicine and aphrodisiac. Chocolate consumption is increasing worldwide, and …

Wolffia globosa (W. globosa) or duckweed is a small aquatic plant with high protein, dietary
fiber, and lipid contents that can be combined with food products to develop nutritious …

The aim of the present study was to evaluate the possibilities for using date fruit from the
Kingdom of Saudi Arabia in the formulation of a novel snack bar while replacing the used …

In response to the growing interest in plant-based alternatives and vegan diets, this study
aimed to develop novel sweet potato-based vegan protein bars enriched with rice protein …

This study was aimed to use extrusion cooking as a pretreatment for non-conventional
seeds (Indian horse chestnut flour) to blend them with whole grain flours (whole wheat flour …

The escalating global demand for convenient, on-the-go products and the growing
inclination towards “snackification” have fueled the popularity of nutrition bars. This review …

Functional nutrition has become one of the main directions for a healthy lifestyle and
sustainable food production due to its promising positive influence on health and its …

Due to the increasing global population and climate change, new sustainable food sources
are being intensively sought to replace less favorable livestock production. Especially new …

The applicability of curdlan (CU) and scleroglucan (SC) as functional additives in the
production of low-fat processed cheese spreads (PCS) was evaluated. The experimental …