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71  Articles
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Due to it’s high, best quality protein content, soybean is one of the few sources of vegetal origin that provides all eight essential amino-acids, being an important source of folic acid, vitamins B3, B6, E, magnesium, potassium, iron, copper and phospho... see more

This paper is willing to present preliminary results of the research (CNCSIS theme) which has the main scope to study the correlations between the mycotic and mycotoxic charge of the wheat seeds from Transylvania area and the bakery features of the flour ... see more

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The alac, Triticum Spelta, is an alternativ to the commun weat, knowing the low needs for the pedo-climatical and agrotechnical parameters and the high nutritiv qualities of the food-products obteined from this weat.

Once with continuous growing of population, in a modern world, the using of artificial cold is one of the most used ways to preserve and deliver food, and, in the same time to contribute to the universal food security. Cold has a very little influence con... see more

Underlining the validity problem can only be welcomed, given the conditions that in nowadays there doesnt exist a recipe without preservatives, antioxidants, colorants etc. Modern technology for meat products has a very important role in improving the qua... see more

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Acrylamide is a colorless (or white), odorless, highly water soluble vinyl monomer formed from the hydration of acrylonitrile. The chemical compound acrylamide is an amide with chemical formula C3H5NO and structure. Acrylamide is a white odorless crystall... see more

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