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Iuliana Banu, Livia Patra?cu, Ina Vasilean, Loredana Dumitra?cu and Iuliana Aprodu
The impact of replacing the sunflower oil in a typical muffin formulation with different protein-based emulsions was investigated. Fundamental rheological measurements indicated significant differences between emulsions prepared with soy, lupin, and yeas...
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Tetiana Lisovska, Karol Banas, Agnieszka Orkusz and Joanna Harasym
The market for gluten-free products is experiencing significant growth due to the increase in the number of gluten/wheat affected patients diagnosed, but largely as a result of the emergence of a new niche market dedicated for consumers who optionally av...
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Emilia Ludwiczak, Mariusz Nietupski, Agnieszka Laszczak-Dawid, Beata Gabrys, Bozena Kordan and Cezary Purwin
Owing to its wealth of nutritional values and low cultivation requirements, millet can become a key crop in global food systems. Thus, the Food and Agriculture Organization (FAO) declared that 2023 is the International Year of Millet. The introduction of...
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Fernando Oscar Hayrera, Do-Gun Kim and Seok-Oh Ko
This study investigated the characteristics and oxytetracycline (OTC) adsorption of hierarchical porous carbons (HPCs) synthesized under different activation conditions using biomass wheat flour (WF) and NaHCO3 as an activator. It was found that the char...
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Amandine André, Nadina Müller and Irene Chetschik
The current investigation was part of a collaborative research project aiming at finding innovative decontamination strategies to prevent food waste and reintroduce safe whole wheat grain into the food value chain.
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