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View article: The Impact of Mash pH and Exogenous Phosphorolytic Enzymes on the Release of Inositol Phosphates, Fermentable Sugars and Polypeptide Profile in the Technology of Buckwheat Beer
The Impact of Mash pH and Exogenous Phosphorolytic Enzymes on the Release of Inositol Phosphates, Fermentable Sugars and Polypeptide Profile in the Technology of Buckwheat Beer Open
The first - already published - stage of the project, which conducted optimization of the temperature mashing program, yielded promising results in the form of an increase in the pool of bioactive myo-inositol by 50% in buckwheat wort su…
View article: Effect of Polysaccharides on the Physical, Rheological and Thermal Properties of a Balanced Canine Food
Effect of Polysaccharides on the Physical, Rheological and Thermal Properties of a Balanced Canine Food Open
The structuring of food is mainly done through a complex set of various food materials, such as proteins, polysaccharides, lipids, minerals, and water. Among these components, proteins and polysaccharides are the most used materials in f…
View article: State of the Art on Functional Coatings for Applications in The Agri-Food Industry
State of the Art on Functional Coatings for Applications in The Agri-Food Industry Open
Nowadays, consumer’s awareness regarding edible and functional coatings used in the food industry is increasing because of their novel approach on prolonging the shelf life of agri-food products that during storage, are subjected to a loss…