Maillard reaction is a non-enzymatic reaction takes place between reducing sugar and free
amine in food products. This reaction alters the organoleptic properties and possess …

Bread dough and bread are dispersed systems consisting of starch polymers that interact
with other flour components and added ingredients during processing. In addition to gluten …

Maillard reaction (MR) is a cascade of complex interactions between reducing sugars and
amine groups in food processing and storage. It produces a variety of volatile compound …

The Maillard reaction between sugars and amino acids, peptides, or proteins generates a
myriad of aroma compounds through complex and multi-step reaction pathways. While the …

Entomophagy is still a widespread practice in Africa and Asia, although it is declining due to
the westernization of diets. Today, the issue of its rehabilitation is underway; indeed, the …

Proanthocyanidins, as one of the most common phenolic compounds in cereals, have
various beneficial functionalities. However, baking can lead to proanthocyanidin …

The global demand for gluten-free products increased and resulted in a significant
technological challenge for the bakery industries: producing gluten-free bread with similar …

The structural extracellular polymeric substances (St-EPS) present in waste activated sludge
(WAS) play a pivotal role in maintaining the floc structure. Thermal hydrolysis pretreatment …

Gluten-free (GF) biscuits based on buckwheat, sorghum and lentil flours were produced in
an industrial plant. These flours are very little exploited in commercial products. In addition …

The aim of this study is to investigate the potential of the addition of a microalgal biomass to
improve nutritional quality of bread. Microalgae contain a substantial amount of nutrients that …