Food waste (FW) represents a global and ever-growing issue that is attracting more attention due to its environmental, ethical, social and economic implications. Although a valuable …
H Xiang, D Sun-Waterhouse, GIN Waterhouse… - Food Science and …, 2019 - Elsevier
Fermented foods represent an important segment of current food markets, especially traditional or ethnic food markets. The demand for efficient utilization of agrowastes, together …
To improve the nutritional, physical and flavor properties of wheat bran, yeast and lactic acid bacteria (LAB) were used for fermenting wheat bran in solid state. Appearance properties …
Cereals are one of the major food sources in human diet and a large quantity of by-products is generated throughout their processing chain. These by-products mostly consist of the …
The effects of the substitution of wheat flour with faba bean flour and faba bean sourdough on the properties of composite bread were investigated. Bread was prepared by replacing …
Reducing food loss and waste is among the efforts to relieve the pressure on natural resources and move towards more sustainable food systems. Alternative pathways of food …
Plant-based proteins have shown great potential as an alternative substitute for animal proteins to meet the increasing global demand. Nevertheless, several limitations mitigate …
Y Li, H Wang, L Wang, J Qiu, Z Li, L Wang - Food Chemistry, 2023 - Elsevier
Wheat bran is a source of high-quality protein with low cost, but the accessibility of bran protein is notably limited by cell wall matrix. This study investigated the effect of milling on …
Wheat bran, a by-product produced in huge amount during cereal milling, is today largely unexploited because of its poor suitability as food ingredient. Solid-state fermentation (SSF) …