Use of response surface methodology to evaluate the reducing power in binary solutions of ascorbic acid with natural polyphenolic antioxidants
Natural polyphenols, ferulic acid (FA) and hesperetin (Hp) were tested for their Fe3+-reducing power, using the TPTZ methodology, as a first step to rank them according to their antioxidant potential. Ranking also included quercetin (Qt), a very well-studied natural, polyphenolic antioxidant, and ascorbic acid (AA). All phenolics considered were al...
By Marie Aoun, Dimitris P Makris
National Food Safety Systems in the European Union: A Comparative Survey
This paper is a comparative survey of the National Food Safety Systems (NFSS) of the European Union (EU) Member-States (MS) and the Central EU level. The main organizational structures of the NFSS, their legal frameworks, their responsibilities, their experiences, and challenges relating to food safety are discussed. Growing concerns about food saf...
By Andreas Hadjigeorgiou, Elpidoforos S. Soteriades, Anastasios Philalithis, Anna Psaroulaki, Yiannis Tselentis, Achilleas Gikas
Deep Learning Based Research on Quality Classification of Shiitake Mushrooms
Na Ugovor o pružanju servisa broj od dana 25.12.2022. godine između gore navedenih Ugovorenih strana (u daljem tesktu osnovni Ugovor), ugovorene strane, pod istim uslovima, ugovaraju ovaj Aneks na osnovni Ugovor. Na Ugovor o pružanju servisa broj od dana 25.12.2022. godine između gore navedenih Ugovorenih strana (u daljem tesktu osnovni...
By Administrator Stojanovic, Milan Vukic, Milan Vukic, Mladen Babic, Mateo Sudar, Katherine Flynn, Barbara Ruiz Bejarano
Sample manuscript showing style and formatting specifications for SPIE journal papers
This document shows the required format and appearance of a manuscript prepared for SPIE journals. Please note that the following journals require the use of structured abstracts in manuscript submissions: Neurophotonics, the Journal of Biomedical Optics, and the Journal of Medical Imaging. Structured abstracts are encouraged for th...
By Petar Peric
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By Milan Vukic, Administrator Stojanovic
Developing and delivering food systems training programs for 21st century audiences
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Exploring regulatory obstacles to the development of short food supply chains: empirical evidence from selected european countries
This paper explores the challenges in meeting the regulatory requirements of short food supply chains in 9 European countries based upon findings from the European H2020 3-year project "SMARTCHAIN". The assessments of the barriers that small food producers face in meeting different regulatory requirements are presented. Drawing on the results of 10...
By Lazar Živković, Mirjana B. Pešić, Hanna Schebesta, Viktor A. Nedović
Effect of Al content on the strength of terminal silanol species in ZSM-5 zeolite catalysts
Atmospheric cold plasma is an innovative, non-thermal technology. It has shown promising results for a broad range of food processing applications. On the basis of those facts, it has prompted growing attention in the scientific community. This paper reviews the literature generation trends surrounding atmospheric cold plasma technology. A bi...
By Dragan Vujadinović
An online innovation platform to promote collaboration and sustainability in short food supply chains
A sustainable Short Food Supply Chain (SFSC) requires collaboration among all actors, which nowadays is facilitated by information and communication technologies (ICT). However, not all SFSC stakeholders network with others in this way, and it is not clear what will draw them to ICT interaction. A simple, user-friendly website, the SMARTCHAIN Innov...
By Foteini Chrysanthopoulou, Marieke Lameris, Gunter Greil, Dusan Vudragovic
Physical and chemical characteristics of beef marinated by cashew apple extract
Marination is one of the methods that are often used in beef processing in an attempt to obtain high quality of beef. Cashew apple extract marinade (CAM) improves the microbiological characteristics of meat by inhibiting the growth of meat bacteria. The effect of CAM on other aspects such as physical (microbiological, tenderness, cooking loss, wate...
By Siti Susanti, Valentinus Priyo Bintoro, Antonius Hintono, Khoirun Nisa