Background Over the past three decades, solid-state fermentation (SSF) has gained much
attention in biotechnology, allowing efficient production of feed, fuels, industrial enzymes …

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 …

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 …

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) …