While the world population is steadily increasing, the capacity of Earth to renew its resources
is continuously declining. Consequently, the bioresources required for food production are …

This study analyzes the nutritional life cycle assessment (LCA) of bakery products and the
current state of the art. The analysis focuses on (1) the importance of applying a …

Silo storage is considered the best option for wheat storage. However, the storage losses in
warehouse storage are also equivalent to silo storage of wheat when proper storage …

The paper deals with the dynamical behavior of fish volatiles and microbial growth in stored
Rohu fish through mathematical modeling. Total volatile basic nitrogen (TVB-N) is formed in …

Ensiling characteristics of sweet potato vine (SPV) and peanut straw (PS), as well as the
effects of lactic acid bacteria (LAB) strains, Lactococcus Lactis MK524164 (LL) and …

Soybeans are an important oil and protein supply crop, but the utilization of by-products from
its processing products has never been effectively resolved, while a large number of …

Sausage is a highly perishable food with unique spoilage characteristics primarily because
of its specific means of production. The quality of sausage during storage is determined by …

Background: Protein energy malnutrition (PEM) and iron deficiencies (ID) are of major public
health concern in Tanzania including among school-aged children. PEM and ID in early …

Today, formal and informal enterprises are increasingly contributing to the safety and
nutritional ramifications of their food business activities. Enabling entrepreneurship in a …

Maize is known as queen of cereals because it has the highest genetic yield potential
among the cereals. It is cultivated on nearly 187 million ha in about 166 countries having …