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Use of Almond Skins to Improve Nutritional and Functional Properties of Biscuits: An Example of Upcycling
(MDPI, 2020-11-20)
Upcycling food industry by-products has become a topic of interest within the framework of the circular economy, to minimize environmental impact and the waste of resources. This research aimed at ...
The use of red lentil flour in bakery products: How do particle size and substitution level affect rheological properties of wheat bread dough?
(Elsevier, 2020-09-29)
Inclusion of pulses flour in bread formulation has important nutritional effects but its successful implementation is challenging and requires a good understanding of the effect of flour functionality, ...
Plant-based meat analogues: From niche to mainstream
(Springer, 2020-10-14)
Meat analogues are gradually moving from niche to mainstream products. These products are gaining popularity due to surging consumer demand for plant-based products as “better for you” and “better for ...
Characterization of Celiac Disease-Related Epitopes and Gluten Fractions, and Identification of Associated Loci in Durum Wheat
(MDPI, 2020-08-20)
While durum wheat is a major food source in Mediterranean countries, storage (i.e., gluten) proteins are however responsible for celiac disease (CD), a serious autoimmune disease that occurs in genetically ...
Grain Proteins: Challenges and Solutions in Developing Consumer-Relevant Foods
(American Association of Cereal Chemists, 2020-11-01)
Plant proteins are gaining popularity as an animal-free alternative for food and beverage formulations. Proteins from pea, wheat, corn, and rice are the most commonly used proteins derived from cereals ...