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Evaluation of using a combination of enzymatic hydrolysis and lactic acid fermentation for γ-aminobutyric acid production from soymilk
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Impact of tempering process on yield and composition of quinoa flour
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Impact of temporary frozen storage on the safety and quality of four typical Belgian bakery products
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Technological and microbiological evaluation of different storage conditions of par-baked bread
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Decontamination effect of hot-air drying against bacterial pathogen and surrogate strains on basil leaves, from laboratory to pilot scale settings
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Validation of in-vitro antifungal activity of the fermentation quotient on bread spoilage moulds through growth/no-growth modelling and bread baking trials
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Optimization of composite dough for the enrichment of bread crust with antifungal active compounds
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Impact of fermentation on in vitro bioaccessibility of phenolic compounds of tef injera
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Enzymatic degumming of corn oil using phospholipase C from a selected strain of Pichia pastoris
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Challenging chemical and quality changes of supercritical Co-2 dried apple during long-term storage