A new type of functional food products – bread supplemented with yeast extract – was developed and optimized. In the next product development phase, samples of bread with yeast extract were tasted and evaluated by 536 ...

Antioxidants in fruit and vegetable juices have become increasingly popular because of their potential health benefits. Nowadays, juice mixes made from berries present frequent consumer choices, due to their nutritive value ...

The availability period of fresh wild garlic is very limited, only during the spring season. After harvest, the leaves quickly lose their sensory, nutritious and functional properties. The stability and availability of ...

Valorization of by-products from the food industry is a generally accepted trend with an increasing tendency of its application in everyday life. One of the most difficult sustainability challenges is to overcome problems ...

Salvia sclarea L. or clary sage is cultivated worldwide in temperate and sub-tropical climates, as an ornamental and essential oil (EO) bearing plant. EO is obtained from fresh spikes in full flowering stage and is recognized ...

The osmotic dehydration (OD) of celery root in sugar beet molasses was studied at three temperatures (20, 35, and 50 ◦C) and three immersion periods (1, 3, and 5 h) in order to examine the changes in antioxidant potential ...

This article investigates the influence of processing parameters (conditioning and binder content), on quality of fuel agro-pellets produced from four olive cultivars (Istarska Bjelica, Buža, Pendolino, Leccino) grown in ...

he aim of this study is to compare the efficacy of selected food disinfectants on planktonic populations of Staphylococcus aureus and Escherichia coli and on the same microorganisms (MOs) incorporated in a biofilm. Two ...

Fresh fruit and vegetables contribute to almost 50% of food wasted by households in the EU. To understand the main reasons for wasteful behaviour among the consumers in Vojvodina (Serbia) cross-sectional ...

The influence of different extrusion parameters, including screw speed (250–750 rpm), feed rate (15–25 kg/h) and feed moisture content (15–25%), on the textural and color properties of spelt wholegrain snack products ...