Abstract Development and deployment of commercial biorefineries based on conversion of
lignocellulosic biomass into biofuels and bioproducts faces many challenges that must be …

Lignocellulosic material has drawn significant attention among the scientific community due
to its year-round availability as a renewable resource for industrial consumption. Being an …

Sourdough fermentation is an ancient technique to ferment cereal flour that improves bread
quality, bringing nutritional and health benefits. The fermented dough has a complex …

Laccase enzyme can replace chemical additives to improve texture properties and the
volume of bread. Laccase encoding gene from Phlebia brevispora, a native fungus from …

Dietary fiber extracted from soybean and chickpea husks was used in the formulation of
white bread. Treatments at different concentrations of dietary fiber (DF): bread+ 0.15 …

One primary drawback of enzyme catalysis at industrial scale is the short-term service life of
the enzymes, they lose their activity due to oxidation or other processes which results in less …

This study was aimed to develop a new cereal-based product using quinoa flour, xanthan
gum, and laccase and also to evaluate their effects on the quality characteristics of gluten …

Bioremediation is a strategy to mitigate environmental impacts of hazardous pollutants from
anthropogenic sources. Natural byproducts, including agroindustrial wastes (AW) can be …

Protein is a highly complex polymer consisting of twenty different amino acids which are
made up of an α-carbon atom, covalently attached to a hydrogen atom, an amino group, a …

The gluten protein content in whole-wheat flour is low, which affects the elasticity and
viscosity of the dough. Enzymatic modification of the protein may result in a network that …