UV-C and Nanomaterial-Based Approaches for Sulfite-Free Wine Preservation: Effects on Polyphenol Profile and Microbiological Quality.

Controlling the microorganisms employed in vinification is a critical factor for successful wine production. Novel methods aimed at lowering sulfites used for wine stabilization are sought. UV-C irradiation has been proposed as an alternative for reducing the viable cell count of microorganisms in wine and grape juice.

Development of Nutrient Rich Morning Meals for Students by Concept of Tapas.

A correlation between nutritional status and academic achievement has been established by many studies, but students' eating habits often do not meet nutritional recommendations. Breakfast consumption has a positive effect on cognitively demanding tasks and results in better attention and memory. The goal of this work was to develop well-balanced, nutritionally rich morning meals for students based on the concept of tapas, a combination of several different small meals composed of different ingredients.

Influence of dried Hokkaido pumpkin and ascorbic acid addition on chemical properties and colour of corn extrudates.

The influence of Hokkaido pumpkin powder (PP) addition to corn grits at levels 4%, 6%, and 8% and ascorbic acid (AA) addition at levels 0.5% and 1% was evaluated. Extrusion was done using a single-screw extruder at two temperature regimes: 135/170/170°C (E1) and 100/150/150°C (E2).