This study examined the safety of dry fermented beef sausage (Sjenički sudžuk), produced and smoked in traditional conditions, from PAH point of view and the possibility of PAH reduction in this type of traditional product. ...

The topic of this study is the factors that influence the consumption of traditional food products (TFPs) in tourism, as seen from the perspective of management-sector employees in food and beverage catering facilities. ...

In a response to recent growing demands for natural, “value-added” and healthier food products, extensive investigations have been carried out on the incorporation of different aromatic plants with culinary and/or therapeutic ...

Increasing environmental and health concerns regarding consumption of animal proteins have led to an increased interest in alternative protein sources. Oilseed press cakes have emerged as promising protein sources due to ...

Protein isolation is a crucial step in obtaining pure and functional proteins for various applications. Traditional protein isolation methods often involve the use of harsh chemicals, high energy consumption, and generate ...

An innovative and rapid approach is described for classifying common types of gluten and non-gluten cereal flour (wheat, rye, triticale, barley, oats, and corn) into the groups defined by their botanical origin. Liposoluble ...

Chokeberry (Aronia melanocarpa) pomace is a valuable by-product obtained during juice manufacturing. This by-product is very poorly utilized despite its high nutritional value. To facilitate application in foods, a ...

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 demand for ready-to-use functional foods is high, which encourages manufacturers to develop new, nutritionally valuable products. As an excellent source of biologically active compounds, beetroot (Beta vulgaris L.) is ...