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Effects of ultrasonication and high hydrostatic pressure on functional, thermal...

Mahsa, Farrokhi; Ramos, Inês N.; Silva, Cristina L. M.

The demand for gluten-free (GF) products has increased due to the rising prevalence of gluten-related disorders. However, GF products often face challenges related to nutritional value, techno-functional, and structural properties. To address these challenges, researchers are investigating GF flours, starches, and protein isolates from pulses, cereals, and pseudocereals. However, in their native forms, these in...

Date: 2025   |   Origin: Veritati - Repositório Institucional da Universidade Católica Portuguesa
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