Development of Gluten-Free Bread Using Teosinte () Flour in Combination with High-Protein Brown Rice Flour and High-Protein White Rice Flour.

Gluten-free bread is an important product that is under development using different sources, such as rice and starchy plants. Teosinte seeds are utilized by ethnic groups in Honduras to produce gluten-free flour to prepare traditional baked goods and beverages. The quality of gluten-free products could vary depending on flour properties, such as amylose content, particle size, and water absorption capacity.

Reduced-sodium roasted chicken: Physical/technological characteristics, optimized KCl-seasoning mixture, consumer perception, liking, emotions, and purchase intent.

For thousands of years, sodium chloride (NaCl) has been used as a preservative and flavor enhancer. In the organism, NaCl plays a role in nerve functions, osmotic pressure, and nutrient absorption. However, high consumption of NaCl could lead to health issues, such as hypertension and heart-related problems.