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In this study, we produced novel, natural and fermented apple-Cornelian cherry beverages rich in natural antioxidants. These products were examined for their physicochemical parameters, and antioxidative properties as well as subjected to the quantitative and qualitative identifi cation of iridoids and phenolics. The highest concentration of total phenolics determined with the Folin-Ciocialteu method...
Present work describes possibilities of recycling wastes from baking industry in production of bioethanol. It was presented that along with development of baking industry amounts of bread waste, of low value for reprocessing in food industry, is increasing. These wastes could be processed for production of ethanol fuel as a cheap alternative to traditional crop raw materials. Reasons of waste formation...
Our research assessed fermentation characteristics of mashes prepared from oversized waste granules containing potato peel and potato dust formed during dried potato granule production. Due to the high water binding capacity of materials, applied fermentation was carried out at low gravities of 10 and 15% w/w of raw materials dry matter. Mashing of materials resulted in total soluble sugar (glucose,...
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