Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Cereal-based products such as pasta and baked goods represent staple foods for human nutrition. Due to their worldwide diffusion, these products can be carriers of nutrients and bioactive compounds; therefore, they lend themselves very well to the fortification process. Furthermore, among new formulations of cereal-based food, gluten-free products have become popular even among people without celiac disease who have chosen a gluten-free lifestyle. The improvement of well-being, sustainable lifestyles, and waste control are also aims of the United Nations for the Agenda 2030, which has motivated food scientists and industrial producers to research new and healthier formulations for pasta and baked goods preparations. In this context, researchers are also encouraged to use agro-industrial by-products of high added value for food fortification. The Special Issue “Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products” collected ten original articles focused on new types of gluten-free pasta or baked product formulations as well as agro-industrial by-product utilization. The final aim was the preparation of valuable products from a nutritional, technological, and sensory viewpoint.

Research & information: general --- Biology, life sciences --- Food & society --- agro-industrial by-product --- fortified pasta --- dietary fiber --- phenolic compounds --- starch digestibility --- prebiotics --- trypsin inhibitors --- inositol phosphates --- phenols --- legumes --- functional foods --- gluten-free --- durum wheat --- precision harvest --- pasta quality --- pasta short chain --- pasta --- glycaemic index --- high amylose --- resistant starch --- gluten-free bread --- hydration --- hydroxypropyl methylcellulose --- xanthan gum --- psyllium --- sucrose replacement --- cake --- dietary fibre --- clean label --- texture profile --- sensory quality --- obesity --- celiac disease --- bread fortification --- grape pomace --- agro-industrial by-products --- antioxidant activity --- sensory analysis --- dumpling --- gnocchi --- gluten free pasta --- fiber content --- cooking behavior --- color --- texture --- liking predictors --- consumer acceptability --- gluten analysis --- ELISA --- sandwich method --- R5 antibody --- G12 antibody --- n/a

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Mucoadhesive polymers are widely used in the design of dosage forms for transmucosal drug delivery to the eye, respiratory, gastrointestinal and reproductive tracts. These routes of drug administration offer a number of advantages including improved drug bioavailability, reduced frequency of administration, and the avoidance for the use of injections.

chitosan --- maltodextrin --- Caco-2 cells --- alkyl lactate --- mucosal drug delivery --- thermogelling polymers --- buccal mucosa drug delivery --- drug delivery --- triple co-culture model --- oral lichen planus --- mucoadhesive polymers --- cyclodextrins --- paediatric --- mucoadhesion --- nanoparticles --- pectin --- furosemide --- oral lyophilisates --- films --- wound healing --- pluronic f127 --- interpolymer complexes --- transmucosal permeations --- Alzheimer’s disease --- biocompatibility --- poly (vinylpyrrolidone) --- mucosal membranes --- scanning electron microscopic images --- pioglitazone --- hydrogel --- resuspendibility --- thermoresponsive polymers --- mucoadhesive microspheres --- trimethyl chitosan --- Candida albicans --- xanthan gum --- omeprazole --- texture profile analysis --- acrylated chitosan --- mucoadhesive --- clotrimazole --- clobetasol --- Carbopol® --- hydroxypropyl cellulose --- electrospinning --- chitosan derivatives --- in vitro permeability --- l-arginine --- resveratrol --- cytotoxicity --- retention --- thiolated hyaluronic acid --- Carbopol --- mucoadhesive polymer --- rheology --- Eudragit® E PO --- detachment force --- chitosan-catechol --- controlled release --- PLGA-PEG --- liposphere --- gellan gum --- storage and loss moduli --- thiolated chitosan --- interpolyelectrolyte complex --- poly(2-ethyl-2-oxazoline)

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Legume crops provide a significant sources of plant-based proteins for humans. Grain legumes present outstanding nutritional and nutraceutical properties as sources of bioactive components with benefits in human health, while they are affordable food that contributes to achieving future food and feed security. Furthermore, they are major ingredients in the Mediterranean diet, playing a vital role in developing countries. Global food security requires a major re-focusing of plant sciences, crop improvement and production agronomy towards grain legumes (pulse crops) over coming decades, with intensive research to identify cultivars with improved grain characteristics, helping to develop novel legume-derived products (foods) adapted to today consumer preference. In this context, studies dealing with legume processing impact such as soaking, boiling, microwave cooking, germination, and fermentation among others, in their nutritional and anti-nutritional (i.e., food allergy) properties are of great interest in these future food developments. This Research Topic aims to bring together a collection of studies for a better understanding of current research in legume seed compounds functional properties to provide an updated and global vision of the importance of legumes in human health.

Humanities --- Social interaction --- Lens --- protein --- amino acid --- legume --- functionality --- bioactive peptides --- gluten-free --- legumes --- faba beans --- fermentation --- textural properties --- nutritional properties --- wattle seed species --- nutritional profile --- sensory profile --- gel electrophoresis --- vicilin --- 7S-globulins --- food allergens --- Lup an 1 --- sweet lupin species --- food labelling --- processed food --- defatted soybean flour --- jet mill --- super-fine powder --- tofu --- quantitative descriptive analysis --- texture profile analysis --- volatiles --- fatty acids --- characterisation --- fingerprinting --- multivariate data analysis --- lupin --- plant protein --- aroma profile --- techno-functional properties --- lactobacteria --- foam --- SDS-PAGE --- solubility --- emulsifying capacity --- pea protein --- lactic acid bacteria --- yeast --- beany --- green --- soybean --- allergens --- allergenicity --- genetically modified --- Gly m 7 --- galactooligosaccharides --- GOS --- gut microbiota --- pea --- prebiotic --- raffinose oligosaccharides --- short-chain fatty acids (SCFA) --- pulses --- health benefits --- processing --- microbiota --- sensory properties

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Legume crops provide a significant sources of plant-based proteins for humans. Grain legumes present outstanding nutritional and nutraceutical properties as sources of bioactive components with benefits in human health, while they are affordable food that contributes to achieving future food and feed security. Furthermore, they are major ingredients in the Mediterranean diet, playing a vital role in developing countries. Global food security requires a major re-focusing of plant sciences, crop improvement and production agronomy towards grain legumes (pulse crops) over coming decades, with intensive research to identify cultivars with improved grain characteristics, helping to develop novel legume-derived products (foods) adapted to today consumer preference. In this context, studies dealing with legume processing impact such as soaking, boiling, microwave cooking, germination, and fermentation among others, in their nutritional and anti-nutritional (i.e., food allergy) properties are of great interest in these future food developments. This Research Topic aims to bring together a collection of studies for a better understanding of current research in legume seed compounds functional properties to provide an updated and global vision of the importance of legumes in human health.

Humanities --- Social interaction --- Lens --- protein --- amino acid --- legume --- functionality --- bioactive peptides --- gluten-free --- legumes --- faba beans --- fermentation --- textural properties --- nutritional properties --- wattle seed species --- nutritional profile --- sensory profile --- gel electrophoresis --- vicilin --- 7S-globulins --- food allergens --- Lup an 1 --- sweet lupin species --- food labelling --- processed food --- defatted soybean flour --- jet mill --- super-fine powder --- tofu --- quantitative descriptive analysis --- texture profile analysis --- volatiles --- fatty acids --- characterisation --- fingerprinting --- multivariate data analysis --- lupin --- plant protein --- aroma profile --- techno-functional properties --- lactobacteria --- foam --- SDS-PAGE --- solubility --- emulsifying capacity --- pea protein --- lactic acid bacteria --- yeast --- beany --- green --- soybean --- allergens --- allergenicity --- genetically modified --- Gly m 7 --- galactooligosaccharides --- GOS --- gut microbiota --- pea --- prebiotic --- raffinose oligosaccharides --- short-chain fatty acids (SCFA) --- pulses --- health benefits --- processing --- microbiota --- sensory properties

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Legume crops provide a significant sources of plant-based proteins for humans. Grain legumes present outstanding nutritional and nutraceutical properties as sources of bioactive components with benefits in human health, while they are affordable food that contributes to achieving future food and feed security. Furthermore, they are major ingredients in the Mediterranean diet, playing a vital role in developing countries. Global food security requires a major re-focusing of plant sciences, crop improvement and production agronomy towards grain legumes (pulse crops) over coming decades, with intensive research to identify cultivars with improved grain characteristics, helping to develop novel legume-derived products (foods) adapted to today consumer preference. In this context, studies dealing with legume processing impact such as soaking, boiling, microwave cooking, germination, and fermentation among others, in their nutritional and anti-nutritional (i.e., food allergy) properties are of great interest in these future food developments. This Research Topic aims to bring together a collection of studies for a better understanding of current research in legume seed compounds functional properties to provide an updated and global vision of the importance of legumes in human health.

Lens --- protein --- amino acid --- legume --- functionality --- bioactive peptides --- gluten-free --- legumes --- faba beans --- fermentation --- textural properties --- nutritional properties --- wattle seed species --- nutritional profile --- sensory profile --- gel electrophoresis --- vicilin --- 7S-globulins --- food allergens --- Lup an 1 --- sweet lupin species --- food labelling --- processed food --- defatted soybean flour --- jet mill --- super-fine powder --- tofu --- quantitative descriptive analysis --- texture profile analysis --- volatiles --- fatty acids --- characterisation --- fingerprinting --- multivariate data analysis --- lupin --- plant protein --- aroma profile --- techno-functional properties --- lactobacteria --- foam --- SDS-PAGE --- solubility --- emulsifying capacity --- pea protein --- lactic acid bacteria --- yeast --- beany --- green --- soybean --- allergens --- allergenicity --- genetically modified --- Gly m 7 --- galactooligosaccharides --- GOS --- gut microbiota --- pea --- prebiotic --- raffinose oligosaccharides --- short-chain fatty acids (SCFA) --- pulses --- health benefits --- processing --- microbiota --- sensory properties