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Household fermentation of leftover bread to nutritious food

  • Published:2022-08 Issue: Volume:150 Page:39-47
  • ISSN:0956-053X
  • Container-title:Waste Management
  • language:en
  • Short-container-title:Waste Management

Author:

Hellwig Coralie,Rousta Neda,Wikandari Rachma,Taherzadeh Mohammad J.,Häggblom-Kronlöf Greta,Bolton Kim,Rousta Kamran

Funder

Tillväxtverket

European Regional Development Fund

Publisher

Elsevier BV

Subject

Waste Management and Disposal

Reference54 articles.

1. Natural products from filamentous fungi and production by heterologous expression;Alberti;Appl. Microbiol. Biotechnol.,2017

2. Filamentous fungi as microbial cell factories for food use;Archer;Curr. Opin. Biotechnol.,2000

3. Changes in the lipid content of fermented peanuts;Beuchat;J. Agric. Food. Chem.,1974

4. Changes brought about in solid substrates after fermentations of mixtures of cereals and pulses with Rhizopus oryzae;Blakeman;J. Sci. Food Agric.,1988

5. Brancoli, P., 2021. Prevention and valorisation of surplus bread at the supplier–retailer interface. Borås, Sweden.

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