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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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Magdalena Surma, Katarzyna Sznajder-Katarzynska, Wieslaw Wiczkowski and Henryk Zielinski
Per- and polyfluoroalkyl substances (PFASs) are bioactive surfactants that are widespread in the environment and living organisms. This study presents measurements of PFAS in selected food of plant origin that are part of the healthy eating pyramid, incl...
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Maria Iji Adakole, Akama Friday Ogori, Julius Kwagh-Hal Ikya, Vincent Upev, Giacomo Sardo, Joncer Naibaho, Maciej Korus, Gioacchino Bono, Charles Odilichukwu R. Okpala and Abraham Tartenger Girgih
A fermented millet flour called ?Ibyer? traditionally available in Nigeria is increasingly being enhanced with ginger powder, of which its quality characteristics to our best knowledge appears not yet reported. To supplement existing information, therefo...
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