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Agata Blicharz-Kania, Kostiantyn Vasiukov, Agnieszka Sagan, Dariusz Andrejko, Weronika Fifowska and Marek Domin
Cereal bars are so-called convenience foods. Consumers value these products as a healthier alternative to traditional chocolate bars. Since these snacks usually contain added dried fruit, they have high potential for the utilisation of waste materials fr...
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Jacinta García-Talegón, Adolfo Carlos Iñigo, Rosa Sepúlveda and Eduardo Azofra
After subjecting Zamora building stones to accelerated ageing tests, colour changes were studied, namely: (a) freezing/thawing and thermal shock (gelifraction and thermoclasty), and (b) combination of freezing/thawing plus thermal shock and salt crystall...
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Tibet Tangpao, Nutthatida Phuangsaujai, Sila Kittiwachana, David R. George, Patcharin Krutmuang, Bajaree Chuttong and Sarana Rose Sommano
Mango ?Nam dok mai si thong? is in high demand worldwide, displaying desirable attributes which include a particularly sweet flavour and visually appealing appearance. Physiological and biochemical changes that occur in the fruit post-harvest are key fac...
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Beatriz Prieto, Patricia Sanmartín, Javier Cancelo-González, Lucía Torres and Benita Silva
Combined laboratory and field research examining the possible alterations caused by herbicide treatments applied to the construction materials (schist and some granite, bound with mortar) in the Roman wall of Lugo (NW Spain), declared a World Heritage si...
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Renata Cegielska-Radziejewska, Tomasz Szablewski, Elzbieta Radziejewska-Kubzdela, Lukasz Tomczyk, Agata Biadala and Grzegorz Lesnierowski
The aim of the study was to investigate the effect of modified lysozyme on the microflora, physicochemical and sensory characteristics of pork loin packaged in modified atmospheres and stored at 4 ± 1 °C. Different gas compositions (M1 65:25:10 O2:CO2:N2...
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