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Magdalena Krupka, Ewa Olkowska, Agnieszka Klimkowicz-Pawlas, Leszek Leczynski, Maciej Tankiewicz, Dariusz J. Michalczyk, Lidia Wolska and Agnieszka I. Piotrowicz-Cieslak
Intensive poultry production may result in substantial emissions of pollutants into the environment, including pharmaceuticals and other chemicals used in poultry farming. The objective of this study was to verify the presence of ciprofloxacin, enrofloxa...
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Melody Ruvimbo Mukandi, Moses Basitere, Seteno Karabo Obed Ntwampe and Boredi Silas Chidi
The study focused on isolating bioflocculant-producing microorganisms from poultry slaughterhouse wastewater (PSW). Microorganisms (n = 20) were isolated, and the D2 isolate, identified as Bacillus megaterium using 16S rDNA and RpoD (sigma 70), had maxim...
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Alexandre Lobo-da-Cunha, Ângela Alves, Elsa Oliveira and Gonçalo Calado
To continue the investigation on the digestive system of polyplacophoran molluscs, a histological and ultrastructural study of the oesophagus, stomach and intestine of Chaetopleura angulata and Acanthochitona fascicularis was carried out. Stomach content...
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Roman Zoun, Kay Schallert, David Broneske, Ivayla Trifonova, Xiao Chen, Robert Heyer, Dirk Benndorf and Gunter Saake
Mass spectrometers enable identifying proteins in biological samples leading to biomarkers for biological process parameters and diseases. However, bioinformatic evaluation of the mass spectrometer data needs a standardized workflow and system that store...
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Diego Armando Maldonado-Torres, D. Alejandro Fernández-Velasco, Gema Morales-Olán, Flor de Fátima Rosas-Cárdenas and Silvia Luna-Suárez
This work introduces a novel way of designing proteins for the treatment of diseases, especially metabolic syndrome.
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Vasyl Pasichnyi,Oleksandr Shevchenko,Oleg Khrapachov,Andrii Marynin,Irina Radzievskaya,Yulii? Matsuk,Alina Geredchuk,Mikhail Kuligin
Pág. 46 - 54
Based on the research results, optimization modeling was performed and the shelf life of pasteurized sausage products of the boiled group with the elements of active packaging was substantiated. Re-pasteurization was carried out at the temperature of 85?...
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Alma Vázquez-Luna,Francisco Fuentes Carmona,Eduardo Dominguez Rivadeneyra,Carmen Hernández Tobón,Rafael Diaz-Sobac
Pág. 144 - 153
Knowledge related to the genetic improvement of quinoa has been increasing in recent years, demonstrating an effective advance in obtaining morphological characteristics meant to achieve uniformity in the quantity and quality of the production&...
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Valerii Mykhaylov,Olga Samokhvalova,Zinoviya Kucheruk,Kateryna Kasabova,Olga Simakova,Iuliia Goriainova,Alla Rogovaya,Inna Choni
Pág. 23 - 32
The formation of a structure of certain dietary bakery products and flour confectionery products made without wheat flour is difficult due to the absence of gluten. There is a constant search for effective structure-forming agents to replace gluten prote...
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Arantzazu Valdés, Marina Ramos, Ana Beltrán, Alfonso Jiménez and María Carmen Garrigós
The interest for the development of new active packaging materials has rapidly increased in the last few years. Antimicrobial active packaging is a potential alternative to protect perishable products during their preparation, storage and distribution to...
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Silvia R.M. Coelho, Sandra H. Prudencio, Divair Christ, Silvio C. Sampaio, Vanderleia Schoeninger
Pág. 629 - 636
The common bean is an important food in the human diet. Certain storage conditions, high temperatures and high humidity, cause a texture defect that reduces the acceptability of common beans. The present study aimed at evaluating the effect of storage on...
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