Emerson Asto-Rodriguez

Emerging processing technologies and functional ingredients for gluten-free bread: effects on structure, nutrition, sensory quality, and shelf life

Gluten-free bread remains technologically challenging because the absence of gluten compromises dough viscoelasticity, gas retention, crumb structure, shelf life, and sensory acceptance, while starch-based formulations often provide limited nutritional value. This review critically integrates recent evidence on funct...

Chia seed (Salvia hispanica L.) as a functional ingredient: nutritional composition, processing technologies, food applications, and industrial challenges