www.meso.hr Introduction The traditional Croatian dry sausages are, in almost all cases, fermented sausages that undergo more or less prolonged process of smoking and drying–ripening before consumption. The most represented Croatian dry fermented sausage except for Slavonian Kulen is Slavonian homemade Sausage. Slavonian homemade Sausage is a traditional meat product from Eastern Croatia, Slavo...

After natural fermentation and solar drying, sour cassava starch acquires expansion property. Traditionally, drying occurs without protection, consequently physical contamination can arise. Thus, the aim of this study was to produce using a low-cost dryer prevent contamination, whilst retaining The samples were characterized in relation chemical composition, microscopy contaminants, as well exp...

Traditional method of the routine subculturing by transfer of fungal cultures from staled to fresh media is not a very practical means of storing large numbers of fungal cultures. It is time-consuming, prone to contamination, and does not prevent genetic and physiological changes. At present, besides freeze-drying (lyophilization), cryopreservation seems to be the best preservation technique av...

With the increasing incidence of tuberculosis and drug resistant disease in developing countries due to HIV/AIDS, there is a need for vaccines that are more effective than the present bacillus Calmette-Guérin (BCG) vaccine. We demonstrate that BCG vaccine can be dried without traditional freezing and maintained with remarkable refrigerated and room-temperature stability for months through spray...

To explore the nutrients in roots of Angelica sinensis (Angelicae Sinensis Radix, ASR), a medicinal and edible plant, and evaluate its nutritional value, a rapid and reliable UHPLC-TQ-MS method was established and used to determine the potential nutritional compounds, including nucleosides, nucleobases and amino acids, in 50 batches of ASR samples obtained using two drying methods. The results ...

Drying is one of the oldest methods for food preservation that removes water from fruit and makes it available consumption throughout year. Dried fruits can be produced by small- large-scale processors, which them a very popular among consumers manufacturers. The most frequent uses drying technology include osmotic dehydration, vacuum drying, freeze-drying different combinations other technolog...

The dried rhizome of Belamcanda. chinensis (L.) DC. is an important traditional Chinese medicine. Previous chemical and pharmacological investigations indicated that flavonoids may be responsible for the bioactivity of the herb. In this paper, the effects on the contents of twelve flavonoids in the three subunit parts of the rhizome of B. chinensis during the thermal drying process under treatm...