Digestion may impact the antioxidant potential of wholegrain cereals and more human studies are needed to confirm their true activity, according to research.
Gluten-free grains amaranth, quinoa and kañiwa can be used to develop novel corn-based extruded snacks with improved expansion and softness, finds new research.
Extracts from mangos are a rich source of antioxidants and dietary
fibre and can easily be used in bakery products to boost public
consumption, suggests new research.
