Nowadays, consumers are more conscious of the environmental and nutritional benefits of
foods. Pseudocereals grains, edible seeds belonging to dicotyledonous plant species, are …

Background Pseudocereals, especially quinoa, amaranth, and buckwheat, have attracted an
increasing amount of attention because of their nutritive and health-benefiting properties …

In the present era, food scientists are concerned about exploiting functional crops with
nutraceutical properties. Buckwheat is one of the functional pseudocereals with …

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 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 …

Background Around 1% of world population is affected by celiac disease. Celiacs are
constrained to follow a strict gluten free (GF) diet. Often their diet is unbalanced and lacks in …

For centuries, ancient grains fed populations, but due to their low yield, they were
abandoned and replaced by high‐yielding species. However, currently, there is a renewed …

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 …

Research efforts on gluten-free bread making have rapidly increased during the last decade.
A lot of different approaches are being used to improve the quality of these products. The …

Formulations of gluten-free cookies based on rice and buckwheat flour in three different
ratios, 90/10, 80/20 and 70/30, were developed. The aim of this research was to characterise …