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Evaluation of selected lactic acid bacteria as starter cultures for gluten-free sourdough bread production
(2021)
Sourdough is one of the most promising technologies for gluten-free bread. The
selection of appropriate starter cultures for the production of gluten-free sourdoughs is of a great
importance, since not all microorganisms ...
Improving single cell protein yields and amino acid profile via mutagenesis: review of applicable amino acid inhibitors for mutant selection
(2021)
Single cell protein (SCP) is a good alternative for substituting plant and animal derived
dietary proteins, since SCP production is more environmentally friendly, consumes less water,
requires smaller land areas and its ...
A perspective of the Portuguese consumer awareness, beliefs and preferences towards piglet castration methods and its implications on the meat quality
(2021)
Neutering male piglets by surgical procedures without anaesthesia, with analgesia
and/or anaesthesia and, recently, immunological-chemical castration are practices to avoid
unwanted or aggressive sexual behaviour, and ...
Characterization of red raspberry (Rubus idaeus L.) for their physicochemical and morphological properties
(2021)
Different raspberry cultivars are grown in Latvia suitable both for fresh market and for
processing. Fresh local red raspberry is available for consumers from July to October. Information
about the physical, chemical, ...
Obtention of omega-3-fatty acids cryoconcentrated fish oil from by-products of preserves industry
(2021)
The technology for obtaining and cryoconcentration of high-quality fish oil from
collagen-containing wastes of slightly salted herring under gentle conditions using
electrochemically obtained catholytes has been developed. ...
Evaluation of ozone influence on wheat grain quality during active drying
(2021)
The aim of this study was to evaluate the effect of ozone on the quality of wheat grain
during air ventilation drying process. After harvesting, the wheat grain was placed in two storage
tanks. In one storage tank for ...
Effects of α-amylase, endo-xylanase and exoprotease combination on dough properties and bread quality
(2021)
The enzymes composition is an actual alternative to chemicals to improve functional
properties of flours and to generate changes in the structure of the dough and bread quality. The
objective of this study was to analyze ...
Measurability of quality in fermentation process of rice wine by IoT in the field of industry 4.0
(2021)
The article inquiries into the issue of automation of the rice wine fermentation process
in the field of industry 4.0. Fermentation is the process of converting D-glucose into ethanol along
with oxidation of reduced ...