Technological and Nutritional Aspects of Bread Production: An Overview of Current Status and Future Challenges.

Bakery products, especially bread, exist in many homes worldwide. One of the main reasons for its high consumption is that the main raw material is wheat, a cereal that can adapt to a wide variety of soils and climates. However, the nutritional quality of this raw material decreases during its industrial processing, decreasing the value of fibers, proteins, and minerals.

Immobilized enzymes and cell systems: an approach to the removal of phenol and the challenges to incorporate nanoparticle-based technology.

The presence of phenol in wastewater poses a risk to ecosystems and human health. The traditional processes to remove phenol from wastewater, although effective, have several drawbacks. The best alternative is the application of ecological biotechnology tools since they involve biological systems (enzymes and microorganisms) with moderate economic and environmental impact.

The value of bioactive compounds of cruciferous vegetables (Brassica) as antimicrobials and antioxidants: A review.

Nowadays, consumers are demanding nutrient-rich products for health optimal benefits. In this regard, Brassicaceae family plants, previously named cruciferous, group a large number of widely consumed species around the world. The popularity of Brassica is increasing due to their nutritional value and pharmacological effects.