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Evgenii M. Shcherban?, Sergey A. Stel?makh, Alexey Beskopylny, Levon R. Mailyan and Besarion Meskhi
The problem of increasing the service life of buildings and structures for agricultural purposes operated in aggressive environments is relevant. The aim and scientific novelty of the work were to determine the relationship between the structure and prop...
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Homa Maleki, Bahareh Azimi, Saeed Ismaeilimoghadam and Serena Danti
Poly(lactic acid)(PLA) is an aliphatic polyester that can be derived from natural and renewable resources. Owing to favorable features, such as biocompatibility, biodegradability, good thermal and mechanical performance, and processability, PLA has been ...
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Renata Cegielska-Radziejewska, Tomasz Szablewski, Elzbieta Radziejewska-Kubzdela, Lukasz Tomczyk, Agata Biadala and Grzegorz Lesnierowski
The aim of the study was to investigate the effect of modified lysozyme on the microflora, physicochemical and sensory characteristics of pork loin packaged in modified atmospheres and stored at 4 ± 1 °C. Different gas compositions (M1 65:25:10 O2:CO2:N2...
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Karnan Muthusamy, Ilavenil Soundharrajan, Srigopalram Srisesharam, Dahye Kim, Palaniselvam Kuppusamy, Kyung Dong Lee and Ki Choon Choi
The study aimed to investigate probiotic characteristics, and low moisture silage fermentation capability of selected lactic acid bacteria (LAB) isolated from Alfalfa (Medicago sativa L). Morphological and physiological properties, carbohydrates fermenta...
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Livia Apostol, Nastasia Belc, Liviu Gaceu, Oana Bianca Oprea and Mona Elena Popa
The information from this study may provide opportunities for industrial application of sorghum seed flour as a useful bakery ingredient and a suitable alternative source of functional compounds to whole wheat flour. The chemical composition of sorghum w...
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