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Desislava Vlahova-Vangelova, Desislav Balev, Nikolay Kolev, Stefan Dragoev, Evgeni Petkov and Teodora Popova
The increasing production of edible insects on an industrial scale makes it crucial to implement appropriate technologies after harvesting to process safe and high quality insect products. The aim of this work was to compare the impact of different dryin...
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Georgios I. Papakonstantinou, Eleftherios Meletis, Konstantinos Petrotos, Polychronis Kostoulas, Nikolaos Tsekouras, Maria C. Kantere, Nikolaos Voulgarakis, Dimitrios Gougoulis, Leonidas Filippopoulos, Georgios Christodoulopoulos, Labrini V. Athanasiou and Vasileios G. Papatsiros
The present study aimed to investigate the effects of a commercial phytogenic feed additive (PFA) on the prevention of post-weaning diarrhea and oxidative stress in piglets. The concentrations of thiobarbituric acid reactive substances (TBARS) and protei...
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Alla Khosrovyan, Hranush Melkonyan, Lilit Rshtuni, Bardukh Gabrielyan and Anne Kahru
The effect of 96 h exposure of the goldfish Carassius auratus to two different types of bioplastic particles, originating from commercial shopping bag (Bag, ~5 mm) and polylactic acid-based (PLA) cup (Cup, =5 mm), and petroleum-based polyamide particles ...
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Marija Kovacevic, Nikolina Stjepanovic, Luca Zelic and ?eljka Loncaric
Azoxystrobin (AZO) is widely used to prevent and treat fungal diseases in important crops but can also impact non-target organisms, including mammals, amphibians, aquatic, and soil organisms. Collembolans play important roles in ecosystems as decomposers...
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Malgorzata Karwowska, Anna Kononiuk and Dariusz M. Stasiak
The studies concern the effect of the addition of acid whey in combination with sodium ascorbate on selected parameters related to proteolysis in uncured dry-fermented sausages. Four sausage samples (with different additives: curing mixture (C); sea salt...
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Hossein Haghighi, Anna Maria Belmonte, Francesca Masino, Giovanna Minelli, Domenico Pietro Lo Fiego and Andrea Pulvirenti
Temperature and time are two critical parameters in sous vide cooking which directly affect eating quality characteristics and food safety. This study aimed to evaluate physicochemical and microbiological properties of sous vide chicken breast fillets co...
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Elena M. Balboa, Rosendo Millán, Herminia Domínguez and Cristina Taboada
Sargassum muticum was processed by hydrothermal extraction under previously optimized non-isothermal conditions (up to 187 °C). The alginate free crude hydrolysate was further concentrated by ultrafiltration, operating in diafiltration mode to produce an...
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NurHazwani binti Husaini
Pág. 47
Active packaging incorporated with natural extract is a promising technology to extend shelf life of perishable food. Therefore, this study aims to produce the bioactive edible film from semi refined carrageenan (SRC) plasticized with glycerol (G) enhanc...
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Wan Amnin Wan Yahaya
Pág. 14
Recent alternative of the use of renewable and natural resources as biopolymer in plastic helps to reduce waste disposal problems in the environment. Semi-refined carrageenan (SRC) are used as biopolymer in formulation of active film adding with glycerol...
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Victor G. L. Souza, João R. A. Pires, Érica T. Vieira, Isabel M. Coelhoso, Maria P. Duarte and Ana L. Fernando
Active packaging incorporated with natural extracts is a promising technology to extend shelf life of perishable food. Therefore, this study aimed to produce a bionanocomposite based on chitosan reinforced with sodium montmorillonite (MMT) and incorporat...
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