Mead is an alcoholic beverage, produced since ancient times, resulting from an alcoholic fermentation of diluted honey by yeasts. When it is produced in a traditional manner, mead producers can encounter several problems related to a lack of essential nutrients, such as available nitrogen. Thus, the aim of this study was to evaluate the effect of nitrogen addition to honey-must on the fermentat...

Quality assessment of finfish fillets during storage is important to be able to predict the shelf life of the fresh product during distribution. Microbial, chemical (pH, TMA, and TVB-N), and sensory (Quality index assessment QIA, Torry scheme) changes in vacuum-packaged blue-spotted emperor (Lethrinus sp), saddletail (Lutjanus malabaricus), crimson snapper (Lutjanus erythropterus), barramundi (...

Biomass oxy-combustion is attracting considerable attention in recent times because it can achieve negative CO2 emission. While different fundamental issues of oxy-coal combustion are being tackled and pilot demonstrations have been conducted at various scales, little is known about the behaviour of biomass under oxy-fuel combustion. This paper investigates and presents the results of the devol...

Dry-cured tuna is a traditional product manufactured in the Mediterranean region of Spain, known as mojama. The salting-drying elaboration process attributes new organoleptic characteristics to final product, changing its flavor, color, and nutritional value. This study aimed evaluate changes physicochemical, biochemical, microbiological parameters taking place during process. physicochemical w...

A pellicle-forming yeast, identified as Candida ingens, was found to grow on substrates derived from the anerobic fermentation of monogastric animal wastes. The organism used volatile fatty acids C2 to C6 and ammonia nitrogen. It had a preferential uptake of the acids in increasing order of molecular weight, removing 90% of the total titratable volatile acid. The nonwrinkled pellicle had a doub...

Fish fillets are susceptible to microbial spoilage during chilled storage. Green consumerism promotes the development of biodegradable, recyclable and environmentally friendly food packaging. The study selected three essential oils (EOs), i.e. thyme, oregano pimento EO, with good antibacterial activity, develop an EO-emulsion based alginate coating. A stable coating effects could be prepared un...

Source-separated foodwastes collected from a campus catering facility were processed in bench-scale single-stage anaerobic digesters. The feedstock contained a varied mix of fruits, vegetables, meats and fried foods. A constant organic loading rate (OLR) was maintained with differing hydraulic retention times (HRT). Regular addition of trace elements or prolonged retention time allowed stable d...

Biochars (n=94) were found to have ash contents from 0.4% to 88.2%, volatile matter from 13.2% to 70.0%, and fixed carbon from 0% to 77.4% (w/w). Greater pyrolysis temperature for low-ash biochars increased fixed carbon, but decreased it for biochars with more than 20% ash. Nitrogen recovery varied depending on feedstock used to a greater extent (12-68%) than organic (25-45%) or total C (41-76%...

A non-invasive, small, and fast device is needed for food freshness monitoring, as current techniques do not meet these criteria. In this study, a resistive sensor composed of single semiconductor nanowire was used at different temperatures, combining the responses processing them with multivariate statistical analysis techniques. The sensor, very sensitive to ammonia total volatile basic nitro...