by Zahra Akhlaghi, Abbas Abedfar, Fatemeh Abbaszadeh, Sepideh Pourvatandoust
ABSTRACT: Fat substitutes are increasingly used in bakery products to reduce saturated and trans fat intake while maintaining sensory and structural properties. This review summarizes recent advances in...
by Marcelli Powzum Amorim, Vitória Dassoler Longo, Larissa Capeletti Romani, Helen Treichel
ABSTRACT: The increasing generation of agro-industrial and food waste poses a significant environmental challenge, but also represents an opportunity to obtain high-value biocompounds, such as enzymes. In...