Food Processing & Technology

Especially in large-scale commercial wine production, fermentation is usually carried out by using the species of Saccharomyces cerevisiae yeast cultures. Standard wine yeast starter cultures are brought from abroad and used in industrial winemaking in our country. Thus, in course of time, the...

A Field experiment was conducted at Regional Spices Research Centre, BARI, Gazipur and Spices Research Sub-Centre, BARI, Lalmonirhat to find out the water and nitrogen use efficiency of onion (Allium cepa L.) as influence by different levels of soil moisture regimes and nitrogen doses during rabi...

Rice is one of the most consumed cereals worldwide and feeds about 3 billion people. However, the occurrence of climate changes has influenced abiotic and biotic stresses and consequently affected the production and quality of rice grains. The development of new, higher yielding cultivars is...

Fungal storage pathogens of pome fruits are responsible for major losses worldwide. The fruits get infected in the field, but symptoms start to be visible during the storage period, which is problematic for their marketing and trading. Detecting the latent infections is a challenge but provides...

A recyclable solution containing rosemary extract and citric acid could help preserve fish filleting remnants, known as side streams, allowing...

Especially in large-scale commercial wine production, fermentation is usually carried out by using the species of Saccharomyces cerevisiae yeast cultures. Standard wine yeast starter cultures are brought from abroad and used in industrial winemaking in our country. Thus, in course of time, the...