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Alexander Ivanov, Kristina Ivanova and Georgi Kostov
Beer ranks third in terms of consumption worldwide, and its technology is constantly being improved and perfected. The boom in craft brewing has led to the production of thousands of new types of beer, but most often without scientific justification of t...
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Tamara Tultabayeva, Gulzhan Tokysheva, Gulmira Zhakupova, Damilya Konysbaeva, Rauan Mukhtarkhanova, Ainur Matibayeva, Almas Mukhametov, Galia Zamaratskaia and Kadyrzhan Makangali
Currently, there is an increase in the use of preparations from collagen-containing raw materials in the production of meat products. The high functional and technological properties of such preparations make it possible to significantly improve the rheo...
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Alexey Lastovetsky and Ravi Reddy Manumachu
The energy consumption of Information and Communications Technology (ICT) presents a new grand technological challenge. The two main approaches to tackle the challenge include the development of energy-efficient hardware and software. The development of ...
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Sarah Barnes, Anzori Georgadze, Andrea Giammanco, Madis Kiisk, Vitaly A. Kudryavtsev, Maxime Lagrange and Olin Lyod Pinto
A key task for customs workers is the interception of hazardous, illegal and counterfeit items in order to protect the health and safety of citizens. However, it is estimated that only a small fraction of cargo is inspected and an even smaller fraction o...
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Katarzyna Skrzypczak, Katarzyna Michalak, Jakub Wyrostek, Ewa Jablonska-Rys, Aneta Slawinska, Wojciech Radzki and Waldemar Gustaw
This study provides insight into changes in the profile of the protein?peptide fraction, including the potential reduction of allergenic factors (such as non-specific lipid-transfer proteins). The investigation indicates possibilities for further elimina...
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