Bee bread, i.e., floral pollen collected and partially processed by honey bees, is a source of many compounds beneficial for the human health. So far, the level of bee bread production in apiaries has been low due to many factors. However, developmen...
In recent years, a main goal of research has been to exploit waste from agribusiness industries as new sources of bioactive components, with a view to establishing a circular economy. Non-compliant avocado fruits, as well as avocado seeds and peels,...
In this study, the morpho-textural features, total phenolic content (TPC), and antioxidant capacity (AOC) of bread fortified with olive (Olea europaea L.) pomace were evaluated. Fresh olive pomace was subjected to microbiological and chemical (TPC, A...
Bread by-product and maize silage as substrates for Tenebrio molitor larvae were studied in four isonitrogenous diets: a control substrate (CTL) made of wheat grain, wheat bran, and soybean meal and three diets where wheat grain and wheat bran were p...
The biological function of bioactive compounds found in plant by-products has triggered expanded interest in recent years. This study aims to produce balady bread enriched with dietary fiber, mineral, and phenolic compounds by the addition of grape s...
Pasta, bread, and bakery products are considered worldwide as essential foods for human nutrition. In particular, ancient wheats and whole wheat flours, despite being able to provide health benefits via bioactive compounds, present significant techno...
(1) Background: Bangladesh must has to spend a large amount of foreign currency to import commercial baker’s yeast every year. We could save money by finding a potential Saccharomyces cerevisiae from natural sources compatible with commercial b...
The industrial and small-scale processing of plant-based food materials is associated with by-products that may have a negative impact on the environment but could add value to bread-based products. The bioactivity of plant-based food by-products, th...
Gluten, a protein fraction from wheat, rye, barley, oats, their hybrids and derivatives, is very important in baking technology. The number of people suffering from gluten intolerance is growing worldwide, and at the same time, the need for foods sui...
Malnutrition continues to be a key health problem in developing regions. The valorization of food waste appears as an ideal way to prevent malnutrition and improve people’s access to food. Cumin (Cuminum cyminum L.) and caraway (Carum carvi L.) oilse...
As the relation between diet and health became a priority for the consumers, the development of healthy foods enriched with functional ingredients increased substantially. Dairy products represent an alternative for new products and can be used to en...
Food waste has been widely valorized in the past years in order to develop eco-friendly materials. Among others, bread waste is currently of increasing interest, as it is considered a huge global issue with serious environmental impacts and significa...
The evolution of wheat bread as a dietary staple underscores its essential role in providing energy, protein, fiber, and vital nutrients. To address contemporary health challenges such as type 2 diabetes and cardiovascular diseases, fortifying wheat...
The formation of Maillard reaction products (MRPs) in gluten-free bread made from roasted and raw buckwheat flour was examined. The levels of phenolic compounds such as flavonoids (catechin, naringenin, quercetin, rutin, and others) and phenolic acid...
The study examines the integration of postbiotics in food products through the use of attenuated probiotics, specifically lactic acid bacteria (LAB) in bread. Postbiotics, non-viable microorganisms or their metabolites, offer health benefits similar...
Background: Commercial gluten-free (GF) breads often exhibit low nutritional quality due to limited fiber and bioactive compounds. The enzymatic treatment of vegetable by-products, such as broccoli and artichoke, represents a sustainable strategy to...
Crumb color quality characteristics of bread of different compositions (whole grain, rye, barley and diet bread) at 24 hours intervals during three days after bread preparation were investigated by means of a MOM-color 100 tristimulus photo colorimet...
Wine lees are a by-product that represents a 25% of the total winery waste. Although lees are rich in antioxidant compounds and dietary fiber, they have no added value and are considered a residue. The aim of this study was to evaluate the effect of...
The commercial production of soy milk renders a large quantity of wet soybean by-product (SMB), which is typically dumped, incinerated, or partially used as animal fodder. This wet SMB has a high moisture content that is rich in nutritional and biolo...
Recently, the interest in recovery bioactive compounds from food industrial by-products is growing abundantly. Olive oil by-products are a source of valuable bioactive compounds with antioxidant and antimicrobial properties. One of the most interesti...
Rich in bioactive compounds, pigmented rice offers superior antioxidant capacity compared to non-pigmented rice. Processing methods like milling, parboiling, thermal treatments (e.g., extrusion cooking), and biobased approaches (e.g., germination and...
Efficient and wise management of freshwater resources in South Africa has become critical because of the alarming freshwater scarceness. The situation requires a thorough examination of how water is utilized across various departments that use water....
The utilisation of food production by-products back into food production within a circular food economy is one of the driving examples to improve sustainability within the food industry. Brewers spent grain is the most abundant by-product from the br...
Sea buckthorn (Hippophae rhamnoides) berries are well known for their content in bioactive compounds, high acidity, bright yellow color, pleasant taste and odor, thus their addition in a basic food such as bread could be an opportunity for modern foo...
The pursuit of probiotic-enriched bread, driven by the dual objectives of enhancing nutritional value and promoting health while ensuring sustainability, has spurred significant research and technological advancements. However, a persistent challenge...
In recent years, there has been a significant focus on enhancing the overall quality of gluten-free breads by incorporating natural and healthy compounds to meet consumer expectations regarding texture, flavor, and nutritional value. Considering the...
The impact of yeast strain selection on bread quality was evaluated using a range of commercial Saccharomyces cerevisiae strains, typically employed in various alcoholic beverage productions, to determine their effectiveness in bread making. The fina...
Untreated olive oil mill wastewater (OOMW) from conventionally farmed olives was used in bread production to create a new functional product. Two types of bread were developed with 50% OOMW (EXP-1) and 100% OOMW (EXP-2) replacing water. Two leavening...
The food industry generates a great amount of food waste and by-products, which in many cases are not fully valorized. Press cakes, deriving from oilseeds extraction, represent interesting co-products due to their nutritional value, high biopolymers...
Bakery products, especially bread, exist in many homes worldwide. One of the main reasons for its high consumption is that the main raw material is wheat, a cereal that can adapt to a wide variety of soils and climates. However, the nutritional quali...
Bread is a staple food consumed worldwide on a daily basis. Fungal contamination of bread is a critical concern for producers since it is related to important economic losses and safety hazards due to the negative impact of sensorial quality and to t...
The demand for gluten-free products has increased due to improved diagnoses and awareness of gluten-related issues. This study investigated the effect of HPMC, psyllium, and xanthan gum in gluten-free bread formulations. Three tests were conducted, v...
This study explores the valorization of bread waste for poly-β-hydroxybutyrate (PHB) production through a combined dark fermentation (DF) and photofermentation (PF) process. DF, performed using Lactobacillus amylovorus DSM 20532, efficiently con...
Bread is a frequently wasted food product. Surplus or stale bread can be successfully processed by solid-state fermentation and used as the only fermentation substrate. Oncom, which originated in Indonesia, is made with moulds of the Neurospora genus...
Tomato processing generates a by-product known as tomato pomace (TP), which contains chemically diverse valuable components such as lycopene, phenols, dietary fibre, proteins, and oil. The aim of this study was to characterize bioactive compounds in...
The main aim of this work was to assess the possibility of using dried walnut leaves (Juglans regia L.) in the production of wheat bread. In the developed recipe, wheat flour was partially replaced with dried and powdered walnut leaves (WLs) in amoun...
Bread is a staple food in Norway, with a yearly per capita consumption of 52 kg. It is an important source of energy, dietary fibre and protein as well as certain minerals and vitamins. Previous studies have shown that bread has a relatively low envi...
The aim of the research was to optimize the addition of sea buckthorn pomace to rye bread for sustainable production and consumption. Profit analysis was used to evaluate the optimal impact of added pomace on bread quality. The effects of the managem...
Bread is one of the oldest foods known throughout history and even though it is one of the principal types of staple around the world, it usually lacks enough nutrients, including protein and fiber. As such, fortification is one of the best solutions...
The use of sourdough for bread production involves fermentation, which is dominated by lactic acid bacteria (LAB) and yeast. Sourdough can be inoculated with a starter culture or through a food matrix containing microorganisms to initiate sourdough f...
This research aims to enhance the nutritional value of gluten-free bread by incorporating a diverse range of components, including additives with beneficial effects on human health, e.g., dietary fibers. The research was focused on improving the text...
The issue of managing waste bread is a global concern, with significant environmental and the economic implications. The utilisation of waste bread for bioethanol production, employing energy-saving technology, could prevent these consequences and re...
The decrease in bread consumption in the daily diet observed in recent years results from the growing awareness of consumers and the desire to promote a healthy lifestyle. The valorization of sugar by-products allows for the design of new food produc...
This study was carried out to evaluate semolina flour (SF), wheat flour (WF), quinoa (Chenopodium quinoa Willd.) flour (QF), spirulina algae powder (SAP) and their blends for production of gluten-free pasta and bread suitable for celiac patients. Pas...
The increase in the wastage of bread, representing 12.5 million tons per year, causes ecological problems, such as the production of methane and CO2, when that waste bread (WB) is improperly managed. To reduce this ecological footprint, a more sustai...
The present article aimed to study the effects of four selected concentrations (1%, 2%, 5%, and 10%) of apple pomace powder (APP), obtained from juice production, on the nutritional value and selected physico-chemical, antioxidant, and sensory proper...
7 February 2026
Industrial Symbiosis (IS) represents a key strategy within the Circular Economy (CE) paradigm, enabling firms located near enhance competitiveness through the collective exchange and valorisation of resources. By fostering the reuse of water, energy,...
The consumption of jabuticaba (Plinia cauliflora), a native Brazilian fruit, has shown promising results concerning some metabolic disorders. Therefore, studying it may aid in the development of products capable of preventing or delaying pathological...
Effects of substituting of wheat flour with coffee cherry pulp powder (CCPP) (coffee by-product as fiber source) at 0, 1.2, 2.3, and 4.7% dry basis (0, 1.25, 2.5, and 5% wet basis) on dough and gluten rheological properties and baking quality were in...
In an era characterized by land degradation, climate change, and a growing population, ensuring high-yield productions with limited resources is of utmost importance. In this context, the use of novel soil amendments and the exploitation of plant gro...
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