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Palabras clave – provistas por la editorial

extruded products; flaxseed; amaranth; dietary fiber; extrusion-cooking; fortified blended foods (FBFs); sensory; food aid; extrusion; cereal; legume; infant; child; porridge; sourdough; fiber; amino acids; phenolic compounds; phytic acid; pulses; re-milled semolina; bread; pizza; focaccia; rheological properties; reofermentograph; bioactive compounds; texture; sensory profile; hemp; chickpea; milling by-products; fortified pasta; lactic acid bacteria; nutritional value; antioxidant capacity; sensory properties; functional foods; pigmented wheat; anthocyanins; polyphenols; alpha-amylase inhibition; anti-inflammatory activity; Moringa oleifera; phenolic bioaccessibility; starch digestion; slowly digestible starch; resistant starch; Triticum turgidum L. subsp. durum Desf.; NaCl; low-sodium sea salt; Na+ reduction; physico-chemical and textural attributes; sensory evaluation; inulin; bakery products; xanthan gum; leavening agent; coffee silverskin; chemical characterization; toxicological analysis; extreme vertices mixture design; product development; cereal beverage; fermentation; functional; non-alcoholic; health benefits; wholewheat flour; stone milling; roller milling; dough rheology; djulis; food quality; optimization; Taguchi grey relational analysis; texture profile analysis; sensory attributes; protein energy malnutrition; insect; sorghum; wheat; cereal-based ready-to-drink beverage; convenient meal replacement (CMR); germinated wheat; response surface methodology (RSM); gamma-amino butyric acid (GABA); antioxidant properties; almond skins; by-product; upcycling; biscuits; health claims; nutritional composition; Moringa oleifera leaf powder (MOLP); fortification; consumer acceptability; byproducts; new quality; insects; pasta