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The optimisation of traditional fermentation process of white cabbage (in relation to biogenic amines and polyamines content and microbiological profile)
White cabbage heads cultivar “Futoški” and hybrid “Bravo” were investigated during fermentation process, for 50 days, at different temperature regimes (16–18; 18–20; 20–22 °C) and salt concentrations 1, 1.5 and 2%. The ...
Tomato waste: Carotenoids content, antioxidant and cell growth activities
The carotenoid content, antioxidant and cell growth activities of tomato waste extracts, obtained from five different tomato genotypes, was investigated. High performance liquid chromatography was used to identify and ...
Practical method for the confirmation of authentic flours of different types of cereals and pseudocereals
Gas chromatography with mass spectrometry was used to perform a qualitative analysis of the liposoluble flour extract of different types of cereals (bread wheat and spelt) and pseudocereals (amaranth and buckwheat). In ...