Incorporating Legume and Nut Flours Into Pasta, Bakery Products, and Snacks: Opportunities and Challenges
| dc.contributor.author | Imeneo, V. | |
| dc.contributor.author | Tokatli, F. | |
| dc.contributor.author | Ozen, B. | |
| dc.contributor.author | Cappa, C. | |
| dc.contributor.author | Aguilo-Aguayo, I. | |
| dc.contributor.author | Alamprese, Cristina | |
| dc.date.accessioned | 2025-11-25T15:11:38Z | |
| dc.date.available | 2025-11-25T15:11:38Z | |
| dc.date.issued | 2025 | |
| dc.description.abstract | Legumes and nuts have recently emerged in pasta, bakery, and snack manufacturing, offering a myriad of health benefits and culinary versatility. Incorporating legume and nut flours in these products can lead to enhanced nutritional profiles, while diversifying the future food offering, and mitigating environmental footprints. However, their integration needs careful consideration of various factors, including sensory properties, structural features, and processing techniques. This review endeavors to provide a comprehensive overview of the current state-of-the-art research about the use of legume and nut flours in pasta, bakery, and snack production, elucidating the opportunities, challenges, and future directions. | en_US |
| dc.description.sponsorship | LOCALNUTLEG project - PRIMA (Partnership for Research and Innovation in the Mediterranean Area) by the European program H2020 [2033]; Horizon 2020, the European Union's Framework Program for Research, and Innovation; [2021 SGR 01477] | en_US |
| dc.description.sponsorship | This work was supported by LOCALNUTLEG project, which is financed by PRIMA (Partnership for Research and Innovation in the Mediterranean Area) funded by the European program H2020 (Grant Agreement no 2033). PRIMA is an Art. 185 initiative supported and funded under Horizon 2020, the European Union's Framework Program for Research, and Innovation. IRTA acknowledges the support received by CERCA Program and the grant 2021 SGR 01477. The Department of Food, Environmental and Nutritional Sciences, Universita degli Studi di Milano, partially covered the open access APC. | en_US |
| dc.identifier.doi | 10.1016/j.fufo.2025.100811 | |
| dc.identifier.issn | 2666-8335 | |
| dc.identifier.scopus | 2-s2.0-105021054392 | |
| dc.identifier.uri | https://doi.org/10.1016/j.fufo.2025.100811 | |
| dc.identifier.uri | https://hdl.handle.net/11147/18669 | |
| dc.language.iso | en | en_US |
| dc.publisher | Elsevier | en_US |
| dc.relation.ispartof | Future Foods | en_US |
| dc.rights | info:eu-repo/semantics/openAccess | en_US |
| dc.subject | Gluten-Free | en_US |
| dc.subject | Fresh Pasta | en_US |
| dc.subject | Dried Pasta | en_US |
| dc.subject | Bread | en_US |
| dc.subject | Cookies | en_US |
| dc.subject | Snack | en_US |
| dc.title | Incorporating Legume and Nut Flours Into Pasta, Bakery Products, and Snacks: Opportunities and Challenges | |
| dc.type | Article | en_US |
| dspace.entity.type | Publication | |
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| gdc.coar.type | text::journal::journal article | |
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| gdc.description.department | İzmir Institute of Technology | en_US |
| gdc.description.departmenttemp | [Imeneo, V.; Cappa, C.; Alamprese, Cristina] Univ Milan, Dept Food Environm & Nutr Sci DeFENS, Via G Celoria 2, I-20133 Milan, Italy; [Tokatli, F.; Ozen, B.] Izmir Inst Technol, Dept Food Engn, TR-35430 Urla, Izmir, Turkiye; [Aguilo-Aguayo, I.] Inst Agrifood Res & Technol IRTA, Postharvest Program Edif Fruitcentre, Parc Agrobiotech Lleida, Parc Gardeny, Lleida 25003, Spain | en_US |
| gdc.description.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
| gdc.description.scopusquality | Q1 | |
| gdc.description.volume | 12 | en_US |
| gdc.description.woscitationindex | Emerging Sources Citation Index | |
| gdc.description.wosquality | Q1 | |
| gdc.identifier.openalex | W4415614191 | |
| gdc.identifier.wos | WOS:001610934100001 | |
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| gdc.index.type | Scopus | |
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