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Iwona Gientka, Ewa Ostrowska-Ligeza, Magdalena Wirkowska-Wojdyla and Alicja Synowiec
The production of lipids by microorganisms is always associated with post-extraction residues, a large part of which are proteins. The thermal properties of oleaginous yeast biomass indicate its stability over a wide range of temperatures, which may faci...
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Fedor Pertsevoy,Olena Koshel,Sergei Sabadash,Mykola Mashkin,Valentyna Mohutova,Vadym Volokh
Pág. 25 - 31
Solving the problem of detecting counterfeiting in confectionery requires appropriate identification methods and is of paramount importance in the list of measures aimed at achieving food safety and quality.The following infrared spectra of the samples w...
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Susana Benedetti,Francisco Balocchi,Marta Gonzalez,Pablo Garcia-Chevesich
Pág. 138 - 146
The sweet chestnut (Castanea sativa Mill.) is one of the most important starchy foods worldwide due to its low fat content and high nutritional value. This study is the first analysis of the sweet chestnut fruit in forest plantations where the ...
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Salah M. Al-Bader
Pág. 1 - 7
Introduction: A great progressing occurs in microbiology after culture media have been used in culturing, isolation, identification, and Preservation of microorganisms. According to their components, culture media were divided into natural, synthetic, an...
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