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Valentina Melini, Domizia Vescovo, Francesca Melini and Antonio Raffo
The Maillard reaction (MR) is one of the main reactions that occurs during the thermal processing of food. It contributes positively to the flavor, aroma, and color of food but also produces harmful by-products, including acrylamide and advanced glycatio...
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Julia Koskar, Kadrin Meremäe, Tõnu Püssa, Dea Anton, Terje Elias, Reelika Rätsep, Mihkel Mäesaar, Karmen Kapp and Mati Roasto
Plant powders with antimicrobial properties can be used in food manufacturing and must comply with the demands of consumers regarding microbiological safety, nutritional value, and sensory properties of foods. The present study aimed to assess the microb...
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Tanja Bohinc, Aleksander Horvat, Miha Ocvirk, Iztok Jo?e Ko?ir, Ksenija Rutnik and Stanislav Trdan
In a laboratory experiment, we studied the insecticidal effects of invasive alien plants on the rice weevil. The research was carried out in two parts. In the first part, we studied the insecticidal properties of seven different plant species, namely, Bo...
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Massimo Rogante,Franco G. Cesari,Gianluigi Migliore
Pág. 43 - 61
A right methodology to determine preventively gaseous emissions arising from cutting process is essential to properly evaluate pollution in decommissioning a NPP. Said assessment can be related, in addition, to other diverse situations. In this paper, th...
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Sachini Dinusha Fernando,M.M.S.C. Karunaratne
Abstract The rice weevil Sitophilus oryzae is considered the major problem in stored rice in Sri Lanka. Due to the adverse effects of pesticide usage, research on the re-evaluation and use of many ethnobotanicals as alternative storage pest control agent...
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