Food allergy represents an important food safety issue and the only effective treatment is the complete removal of the allergen from diet. However, food formulation are becoming more complex which means that foods may be ...

Up-cycling of agro-alimentary industry waste is getting more attention from the scientists due to the fact that most of vegetable residues may be considered as a resource of high added value products, such as flavours, ...

In order for the marketed foodstuffs to be safe for consumption, it is necessary for a food safety standard to be implemented throughout the entire food chain, thus contributing to avoiding or reducing a high number of ...

Gluten ingestion has been linked to several clinical disorders, collectively called gluten-related disorders. The most serious of these is celiac disease. The only way to treat celiac disease is to stick to a gluten-free ...

Bacillus subtilis est une bactérie Gram positive, aérobie, motile et sporulâtes, généralement présente dans le sol, l'eau et associée aux plantes. Les Bacillus spp. peuvent se différencier par les autres microorganismes ...

Alimentaţia pe bază de fructe şi legume asigură necesarul de vitamine, minerale, fibre şi alţi nutrimenţi esenţiali pentru o bună funcţionare a organismului, întăreşte sistemul imunitar, asigură protecţie împotriva efectelor ...

The paperwork presents a drying tunnel type installation construction which uses as thermal energy source village households’ agro alimentary wastes as: sawdust from vineyards and orchards, plum, peaches, cherry seeds, nut ...

The concern of the population for the rational and healthy food has led to an increased consumption of products based on cereals, especially those with high content of fiber and products with low energy consumption. Research ...

Modern foods are characterized by deficiencies of essential nutrients (vitamins, minerals), and by an increased calorific value. This causes many disabilities, the cause of frequent nutritional diseases: diabetes, obesity, ...

The aim of the study was to analyze the consumer perceptions of functional foods with antioxidant and anticancer potential as well as with hypoglycemic effect.