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Gluten is present in a variety of foods consumed in everyday life, and due to its dominant presence in the diet, over the years an increasing number of people have started to develop intolerance to it, often causing allergies, sensitivity or coeliac disease. The main objective of this study was to develop a gluten-free product that meets high quality standards to satisfy the consumer. In order to achieve the objective, a product based on almond flour, rice flour with added cranberry powder with high nutritional va...

In the context of the current trend for a healthy life, more and more emphasis is placed on the partial replacement of meat-based foods with plant-based foods. This is difficult due to the need for more consumer awareness of the benefits of rebalancing diets in favor of vegetable proteins, thereby explaining the low consumption rate of these alternative products. This work aimed to demonstrate that partially replacing meat with vegetable proteins can improve nutritional properties while maintaining high sensory pr...