Baking is a universal process for the preparation of baked products like, bread, biscuits,
pastries, cookies, crackers, pies, and others. Although usage of enzymes in bakery is quite …

The demand for food and beverage markets has increased as a result of population
increase and in view of health awareness. The quality of products from food processing …

This research was carried for the coproduction of two industrial enzymes: α‐amylase and
protease via SSF by Rhizopus oryzae on humidified bread waste. Fermentation time …

The microbial ecosystem of fermented food is greatly disturbed by human activities. Jiuyao is
important saccharification starter for brewing huangjiu. The interaction between …

Maltogenic amylase from Bacillus licheniformis R-53 improves bread quality and shelf life.
Here, we constructed a random mutation library of this enzyme using error-prone PCR to …

Modern biomass and organic waste are becoming major, carbon-neutral sources of fine
chemicals, biomolecules and fuels to replace fossil fuel products. As a consequence, there …

Abstract Three Phase Partitioning (TPP) system as an elegant non-chromatographic and
bulk separation method was successfully applied for the extraction and recovery of papain …

Malto-oligosaccharides (MOSs) from starch conversion is advantageous for food and
pharmaceutical applications. In this study, an efficient malto-oligosaccharide-forming α …

Abstract Background Chinese Nong-flavor (NF) liquor is continuously and stably produced
by solid-state fermentation technology for 1000 years, resulting in enrichment of special …

Bread staling is defined as physicochemical changes in bread during storage, which results
in undesirable changes in bread quality. It has always been one of the serious problems of …