The aim of the work is to study the effectiveness of the concentration of humic acids of Reasil Humic Vet feed additive on the increase […]
Development of formulation and technology of yogurt with prolonged shelf life enriched with biologically active substances from fennel seed extract
Spray drying is most common drying technology in food industry and can be used as an alternative to freeze drying method for the production of […]
Development of formulation and technology of fermented dairy beverage for musculoskeletal disease prevention
According to the data of World Health Organization, 20–33% of people across the world suffer from painful musculoskeletal conditions, which lead to restricted mobility, dexterity […]
Phenolic and volatile compound composition influence to specialty coffee cup quality
With increasing specialty coffee consumption, more attention is focused not only on the cup quality (sensory quality) of the coffee beverage but also about the […]
The impact of plant powders on acrylamide content in bakery products
This work is devoted to studying acrylamide (ACR) formation and the changes in its levels display during the storage in bakery products (BP) made of […]
Use of lipids of Chlorella microalgae in poultry meat marinades and sauces recipes
The aim of this study is to develop formulations and technologies for fermented poultry meat products with the addition of whey and lipid extracts obtained […]
Utilization of image analysis for description of drying characteristics of selected tropical fruits
This study is focused on the utilization of image analysis for description of dimensions, and colours changes of fruits during drying process. Selected tropical fruits […]
The determination of impact of malt grist moisture on porosity and permeability using measurement of differential air pressure
This article is focused on determination of malt grist and spent grains porosity and permeability using measurement of differential pressure of the air passing through […]
Investigation of various factors on the germination of chia seeds sprouts (Salvia hispanica L.)
Salvia hispanica L. is capable to produce a large amount of green matter, which can be used as a source of biologically active substances. The […]
Impact of using the developed starter culture on the quality of sourdough, dough and wheat bread
There is no technological necessity of sourdough usage when preparing wheat bread as it can be prepared without sourdough but only with yeast using. However, […]