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Evaluation of selected lactic acid bacteria as starter cultures for gluten-free sourdough bread production
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
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
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
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
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
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
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
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 ...