Antioxidants in fruit and vegetable juices have become increasingly popular because of their potential health benefits. Nowadays, juice mixes made from berries present frequent consumer choices, due to their nutritive value ...

Valorization of by-products from the food industry is a generally accepted trend with an increasing tendency of its application in everyday life. One of the most difficult sustainability challenges is to overcome problems ...

Betaine is a non-essential amino acid with proven functional properties and underutilized potential. The most common dietary sources of betaine are beets, spinach, and whole grains. Whole grains—such as quinoa, wheat and ...

Bran can enrich snacks with dietary fibre but contains fructans that trigger symptoms in people with irritable bowel syndrome (IBS). This study aimed to investigate the bioprocessing of wheat and amaranth bran for degrading ...

A targeted gas chromatography-flame ionization detection profiling method was used to study the distribution of fatty acids amongst yeast and sourdough breads, as a basis for developing a novel strategy for classification ...

The influence of different extrusion parameters, including screw speed (250–750 rpm), feed rate (15–25 kg/h) and feed moisture content (15–25%), on the textural and color properties of spelt wholegrain snack products ...

The demand for ready-to-use functional foods is high, which encourages manufacturers to develop new, nutritionally valuable products. As an excellent source of biologically active compounds, beetroot (Beta vulgaris L.) is ...

Spelt (Triticum aestivum ssp. spelta L. Thell) is an ancient wheat species of growing interest due to its pro-health properties and suitability for organic production. Spelt wheat spikes were sampled in 2016 from five ...

Protein isolation is a crucial step in obtaining pure and functional proteins for various applications. Traditional protein isolation methods often involve the use of harsh chemicals, high energy consumption, and generate ...