TY  - JOUR 
AU  - Sigüenza Andrés, Teresa
AU  - Pando Fernández, Valentín
AU  - Gómez Pallarés, Manuel
AU  - Rodríguez Nogales, José Manuel
PY  - 2022
SN  - 2304-8158
UR  - https://uvadoc.uva.es/handle/10324/61876
AB  - Bread and bakery products are among the most discarded food products in the world. This work aims to investigate the potential use of wasted bread to obtain a high-glucose slurry. Simultaneous hydrolysis of wasted bread using α-amylase and...
LA  - eng
PB  - MDPI
KW  - Bread
KW  - Pan
KW  - Alimentos - Procesos industriales
KW  - Saccharification
KW  - Reducing sugars
KW  - Glucose
KW  - Glucosa
KW  - Hydrolysis
KW  - Hidrólisis
KW  - Amylases
KW  - Enzymes
KW  - Enzimas -  Aplicaciones industriales
KW  - Sustainable development
KW  - Desarrollo sostenible
TI  - Optimization of a simultaneous enzymatic hydrolysis to obtain a high-glucose slurry from bread waste
DO  - 10.3390/foods11121793
ER  -