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Kristina Nakonechna, Vojtech Ilko, Markéta Bercíková, Vladimír Vietoris, Zdenka Panovská and Marek Dole?al
In the quality monitoring of 18 sunflower oil samples from the EU market, 14 were refined and 4 were cold-pressed. They demonstrated high quality of technological processing with low values of trans-unsaturated fatty acids, acid value, and peroxide value...
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Damian Marcinkowski, Edyta Nizio, Wojciech Golimowski and Kamil Czwartkowski
Cold-pressed hemp oils are characterized by an intense color, which is undesirable when used directly. Therefore, research was undertaken on removing chlorophyll and carotenoids effectively. This publication presents the results of tests that verified th...
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Mariya Dushkova, Siyka Kodinova, Velichka Yanakieva, Apostol Simitchiev, Zapryana Denkova and Nikolay Menkov
In this experimental work, the microbiological, physicochemical, organoleptic, and rheological properties of yoghurts produced by ultrafiltered goat?s milk using two volume-reduction ratios and three probiotic starters were studied. It was established th...
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Nikoleta-Kleio Denaxa, Athanassios Tsafouros, Efstathios Ntanos, Anna Kosta and Peter Anargyrou Roussos
In Greece, kiwifruit is grown in areas characterized by high temperatures during the summer months, with high solar radiation, especially during the period of shoot growth and fruit maturation. Therefore, the impact of heat stress is crucial. The objecti...
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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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Alfredo Serreta-Oliván, Rubén Sancho-Cohen, Ana Cristina Sánchez-Gimeno, Pablo Martín-Ramos, José Antonio Cuchí-Oterino and José Casanova-Gascón
Recovering minority olive tree varieties helps preserve genetic diversity and contributes to sustainable agriculture practices. The International Olive Council has recognized the importance of conserving olive tree genetic resources and the European Unio...
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Yiwei Shao, Yiting Yuan, Yanmei Xi, Tong Zhao and Nasi Ai
The organoleptic quality and stability of pasteurized milk are closely related to consumption choices. Our study investigated the effects of different homogenization pressures on the organoleptic quality and stability of pasteurized milk during shelf lif...
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Jackson Williams, Andrew J. McKune and Nenad Naumovski
Functional foods and beverages are becoming one of the leading food products on the global market today. This is predominately due to the consumer, industry and research-related interests in the use of food-derived products for the management of several ...
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Marta Krajewska and Magdalena Kachel
Cold-pressed oils are becoming increasingly popular. The stability of these oils is the main concern, as changes occur in their organoleptic characteristics during storage, which could affect their suitability for consumption. Various natural plant compo...
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Dario Donno, Michele Fabro, Maria Gabriella Mellano, Giovanni Gamba, Annachiara Fioccardi and Gabriele Loris Beccaro
In European countries, the utilisation of chestnut flours (CF) has been increasing in the bakery industry because the CF ingredients provide not only nutritional and health benefits but also improve organoleptic and health-promoting properties. This work...
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