Natural polysaccharides have an important role in pharmaceutical industries and are
considered a huge source and importance. Polysaccharides are biopolymers characterized …

Gums are biopolymers with many functional and innovative properties in the food industry.
They are complex carbohydrate biomolecules capable of bonding with water, generating gel …

Whole wheat flour dough (WWFD) has a high content of dietary fibres that causes a negative
influence on the dough rheology, resulting in undesirable quality for whole wheat bread …

Sourdough fermentation, one of the oldest unit operations in food production, is currently
experiencing a revival in bread production at the household, artisanal, and the industrial …

Heavy metal wastes, particularly hexavalent chromium [Cr (VI)], are generated from
anthropogenic activities, and their increasing abundance has been a research concern due …

Whole wheat bread has high nutritional value but is characterized by inferior quality and a
high glycemic index. Studies have shown that adding β-glucans and protein can improve …

Fruit juices (FJs) are frequently taken owing to their nutritious benefits, appealing flavour,
and vibrant colour. The colours of the FJs are critical indicators of the qualitative features that …

A synergistic fermentation system was constructed using single strains of Lactobacillus
plantarum and Saccharomyces cerevisiae cultured separately; wheat starches containing …

Foxtail millet, originated from China and now cultivated worldwide, is a kind of high dietary
fiber whole grain food, and has a high level of vitamins and proteins. Furthermore, foxtail …

Cereal products are one of the main sources contributing to the exposure to acrylamide and,
therefore, it is important to control its occurrence to reduce the dietary exposure and risk on …