The particle size of milk influences its microstructure and defines many properties of dairy products such as colloidal stability, texture etc. Differences in particle size […]
What is the priority in the problem of ageing?
What should we do to help solve the problem of postponing ageing? What is the priority? Let us define human ageing as accumulation of damage […]
Fermented sauces for child nutrition from age three
One of the directions in modern food science is the development of diets for children of different age groups based on their physiological needs and […]
The impact of light conditions on identifying facial features
Biometry in the field of identifying people is a highly topical theme these days. The most widespread area is identification of a person on the […]
The unique characteristics of milky-wax ripe walnuts and their usage
The objective of the research is to obtain biologically valuable and safe food products, which have functional qualities and extended shelf life by using the […]
Exposure to high or low frequency noise at workplaces: differences between assessment, health complaints and implementation of adequate personal protective equipment
Employees are exposed to high and low frequency noise which may cause different health effects. Hearing loss first occurs in the high frequency range, low […]
Studying of mixing speed and temperature impacts on rheological properties of wheat flour dough using Mixolab
Wheat flour dough is highly non-Newtonian, time-dependent, strain-dependent and viscoelastic. These rheological properties are very sensitive to temperature, water content and composition. Dough mixing is […]
Utilisation of tactile sensors in ergonomic assessment of hand–handle interface: a review
Many ergonomic studies deal with comfort or try to find optimal parameters for tool design. Most of these studies also emphasise the importance of coupling […]
Effect of cooling rates and low crystallization temperatures on morphology of lactose crystals obtained from Ricotta cheese whey
In the traditional process of lactose production from cheese whey crystallization temperature is reached by slow cooling. Lactose morphology obtained in this way has been […]
Musculoskeletal symptoms, and perceived fatigue and work characteristics in supermarket cashiers
Working in the sitting position is often regarded as a cause for discomfort and pain in the musculoskeletal system. The aim of the present study […]