Is malting an absolute must? Native triticale as a stand-in for barley malt in the brewing process.

Background: To remain competitive, brewers must innovate by incorporating novel elements beyond traditional styles. Thus, exploring triticale as a modern substitute for barley malt is promising, especially given its higher amylolytic activity compared to barley. This study aimed to assess the impact of substituting up to 50% of barley malt with unmalted triticale on green beer quality, encompassing multiple stages from wort production to primary fermentation at a laboratory scale.

Antibacterial and antibiofilm effect of essential oils on staphylococci isolated from cheese - application of the oil mixture in a cheese model.

The aim of the research was to examine the antimicrobial and antibiofilm effects of angelica, immortelle, laurel, hyssop, and sage plant dust essential oils (EOs) against isolated strains of Staphylococcus spp. from cheeses, in vitro and in the model of white cheese. MALDI-TOF MS analysis confirmed two Staphylococcus aureus strains and two coagulase-negative, identified as S.

The impact of fullerenol nanoparticles on the growth of toxigenic Aspergillus flavus and aflatoxins production in vitro and in corn flour.

Antifungal and antimycotoxigenic activity of fullerenol nanoparticles (FNPs) were investigated on Aspergillus flavus growth isolated from a real food sample and aflatoxins (AFs) (AFB and AFB ) production. The final FNPs concentrations in in vitro and in commercial corn flour after the stationary incubation period of 7 and 14 days were in the range 0.16-80 µg/mL and 0.

Serbian Traditional Goat Cheese: Physico-Chemical, Sensory, Hygienic and Safety Characteristics.

This research project aimed to investigate the physico-chemical, sensory, hygienic and safety characteristics of raw goat milk, whey, brine and traditional goat cheese during the ripening period of 28 days. Physico-chemical parameters included the determination of dry matter, fat, ash, protein, pH, water activity and NaCl content. The presence of Enterobacteriaceae and fungi was estimated on milk and cheese samples, and a sensory panel evaluated the products' features and acceptability during ripening.

The possible application of edible pumpkin oil cake film as pouches for flaxseed oil protection.

Lipid oxidation in fatty food products presents serious challenge, significantly limiting their shelf-life. One of the possible approaches to deal with it is use of high-barrier or active packaging. Oxidation affects the formation of potentially toxic aldehydes through the degradation of polyunsaturated fatty acids, reducing the nutritive value of food, and leads to significant changes in sensory properties.