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Shruti, Alka Shukla, Saman Saim Rahman, Poonam Suneja, Rashmi Yadav, Zakir Hussain, Rakesh Singh, Shiv Kumar Yadav, Jai Chand Rana, Sangita Yadav and Rakesh Bhardwaj
Amaranth and buckwheat are two pseudo-cereals preferred for their high nutritional value, are gluten free and carry religious importance as fasting food. Germplasm resources are the reservoir of diversity for different traits, including nutritional chara...
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Monika Kajzer and Anna Diowksz
The commonly used term of ?clean label? refers to food products that do not contain additives (E numbers). Although there is not always a scientific reason for believing that additive-free products are healthier, clean label products are becoming more po...
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Francesca Froiio, Maria Chiara Cristiano, Antonia Mancuso, Michelangelo Iannone and Donatella Paolino
There is a constant increase in the attention being paid to food quality and the effects of food on human health among consumers. Vegetable milk is among the foods whose consumption worldwide has increased because, when compared to animal-derived milk, i...
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Yana Biletska,Galina Djukareva,Alla Nekos,Andrii Husliev,Anna Krivtsova,Myushfik Bakirov,Valentyn Polupan,Vyacheslav ?nyshchenko,Evgenia Sokolova
Pág. 54 - 61
The content of vitamins and microelements in vegetable powders, flour of legumes and in bread made with their use was investigated. The degree of staling of gluten-free bread was determined and, on the basis of the obtained regularities, the timing of th...
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Aline Kirie Gohara, Aloisio Henrique Pereira de Souza, Ana Beatriz Zanqui, Nilson Evelázio Souza, Jesui Vergilio Visentainer, Makoto Matsushita
Pág. 537 - 543
A 22 full factorial design (two factors at two levels) with duplicate was performed to investigate the influence of the factors percentage of chia and percentage of azuki added to gluten-free chocolate cake on the proximal composition, energy and sensory...
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Aloisio Henrique Pereira Souza, Aline Kirie Gohara, Lilian Maria Pagamunici, Jesui Vergílio Visentainer, Nilson Evelázio Souza, Makoto Matsushita
Pág. 157 - 163
The goal of this study was the development, quimiometric analysis, physical-chemical, microbiological, nutritional, and sensory evaluation of gluten-free granolas containing quinoa, amaranth and linseed. Gluten fractions were not detected in the granola ...
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