Intensification of milk fermentation without negative influence on product quality is a priority research direction in dairy industry. One of the perspective tools for solving […]
Detection of bacteriocin-producing lactic acid bacteria from milk in various farms in north-east Algeria by a new procedure
Twelve samples of bacteriocin-producing lactic acid bacteria were isolated from raw milk. The screening procedure has the advantage of differentiating directly on agar plates active […]
Optimization of the recipe of yoghurt with additives and control of some quality attributes of new yoghurt recipe
According to the data and the results of clinical trials received in Nutrition Institute of ‘Russian Academy of Medical Sciences’, it was found that 80% […]
Functional properties of tarhana enriched with whey concentrate
Whey concentrate is often sold as a nutritional supplement and include proteins, minerals, vitamins and other components (low levels of fat and low levels of […]
Investigation of beaver meat obtained in Latvia
There is a high interest on the part of consumers to obtain meat from animals which have been reared as close to natural conditions as […]
The effect of blanching temperature on the quality of microwave-vacuum dried mushroom Cantharellus cibarius
The objective of this study was to evaluate the effect of blanching temperature on structure, colour, chemical composition, and rehydration capacity of microwave-vacuum dried chanterelle […]
Pigments in mint leaves and stems
Mint is the genus belonging to the Labiatae family and includes a huge diversity of varieties with different sensory properties. An important quality parameter is […]
Analysis of mechanical behaviour of Jatropha curcas L. bulk seeds under compression loading with aid of reciprocal slope transformation method and tangent curve method
This study is focused on the utilization of the reciprocal slope transformation method (RST) and tangent curve method (TCM) for description of mechanical behaviour of […]
Evaluation of size distribution of fat globules and fat and protein content in Estonian Goat milk
The objectives of this study were to investigate size distribution of fat globules, fat and protein content in Estonian goat milk. The bulk milk samples […]
Rheological properties of whole wheat and whole triticale flour blends for pasta production
Whole grain flour can be considered as a good candidate for pasta fortification due to the health benefits. In the literature it is mentioned, that […]