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New research looks at oil oxidisation
The scientific experiment was conducted at the Department of Food Technology at IFPQ-Plovdiv with the aim of assessing the impact of three-month refrigerated (1-4°C) storage on the physicochemical and colour properties of biologically and conventionally cultivated Florina apples The assessment is...
The study assessed the interplay between informal and formal bylaws in supporting sustainable crop intensification, using a case of potato crop production in southwestern Uganda. The study used a descriptive case study design to understand and accurately describe the experiences of farmers in the...
This paper uses data from a variety of sources to describe the changes to meat and poultry supply chains in 2020. At the beginning of 2020, cattle and hog slaughter rates were higher than in 2019, but they began to decline in April, reaching a low the week ending May 2, 2020, when slaughter for...
Bread with sweet potato may help control blood sugar as well as preventing vitamin deficiency
Substituting sweet potato puree for up to 50% wheat flour in bread can produce a bread that has good levels of vitamin A precursors, low starch...
One of the main groups of bioactive components in the food, healthcare and pharmaceutical industries is phenolic compounds, which should be protected by encapsulation technologies because of their low bioavailability, low solubility, untargeted release and undesirable taste. Nanoencapsulation...