The aim of this study was to determine the effect of addition of green coffee extract (GCE) in concentrations from 0.25 to 1 g 100 g-1 on the physical, sensory and chemical properties, and antioxidant activity of some food products. Two kinds of gnocchi (from fresh and dried potatoes), sponge cake, bread, mayonnaise, marshmallows, caramel candies and jellies were prepared. Among supplemented pr...

A new commercial system for rapid extraction of DNA, consisting of a card on which a drop of bacterial suspension is spotted, was evaluated with 43 mycobacterial strains. Once dried, a small disk of the seeded area was directly transferred in the amplification mixture. All the samples produced good quality amplification products which were satisfactorily sequenced.

The characterization of the microstructures of freeze-dried food products determines the speed of and the properties after rehydration. The pore size distribution is an important characteristic of such textures. Spatial homogeneity and the orientation of voids and cracks inside the samples are studied.

The chemical composition of spray dried porcine blood by-products is characterised by wide variation in crude protein contents. In spray dried porcine blood plasma (SDBP) it varied between 670-780 g/kg, in spray dried blood cells (SDBC) between 830-930 g/kg, and in bone protein hydrolysate (BPH) in a range of 740-780 g/kg. Compared with fish meal, these feeds are poor in Met and Lys. Moreover, ...

Drying processes reduce the amount of available essential nutrients in dried plant-based foods to a large extent compared fresh produce. This reduction is much larger than differences final quality products using various processing parameters and, most cases, different drying methods. aspect is, however, rarely highlighted. Here, which convective methods nutritional content, namely vitamin C, c...

Despite the increasing sales of black cohosh (the dried rhizome and root of Cimicifuga racemosa L.) in the world herbal market, these products have continuous adulteration issues. The botanical authenticity of the black cohosh products is the first important step for ensuring their quality, safety and efficacy. In this study, we genetically identified the botanical sources of 10 black cohosh pr...

Dried cassava products are perceived as one of the potential sources of mycotoxin ingestion in human foods. Processing either contributes to the reduction of toxins or further exposes products to contamination by microorganisms that release metabolic toxins into the products. Thus, the prevalence of microbial metabolites in 373 processed cassava products was investigated in Nigeria. With the us...

High-touch environmental surfaces are important in the spread of many nosocomial pathogens. Although such surfaces are routinely disinfected, the testing and label claims of many common disinfectants do not reflect the realities of field use. A study was conducted to determine the influence of several crucial factors on the action of disinfectants in general, and to assess the killing efficienc...