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 ...

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 ...

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 ...

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 ...

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 ...

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, ...

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. ...

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 ...