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Legal and Financial Instruments Supporting the Innovation and Technology Transfer

exploitation in short and long life cycle industries. Wageningen: Wageningen Academic Publishers. 7. GEUNA, A. - MUSCIO, A. (2009). The Governance of University Knowledge Transfer: A Critical Review of the Literature. Journal of Technology Transfer, vol. 47, no. 1, pp. 93 - 114. Online. [Cit. 2016-09-11]. Available through access to electronic sources of information of CVTI SR. 8. HAMEL, G. - PRAHALAD, C.K. (1994). Competing for the Future. Boston: Harvard Business School Press, 1994. 9. INTER-AMERICAN INSTITUTE FOR COOPERATION

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Acta Universitatis Sapientiae, Alimentaria
The Journal of Sapientia Hungarian University of Transylvania
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Contemporary Agriculture
The Serbian Journal of Agricultural Sciences
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Experiences of using the fruit waste of the modern Hungarian pálinka fermentation technology for the foraging of extensively kept grey cattle

References [1] Benedictine Abbey of Pannonhalma, Archives, Economic archives. Rentals of manor pubs, mills, houses, lands, shops, 1800-1825. [2] Benedictine Abbey of Pannonhalma, Archives, Economic archives. Rentals of manor pubs, mills, houses, lands, shops, 1825-1835. [3] Benedictine Abbey of Pannonhalma, Archives, Economic archives. Rentals of manor pubs, mills, houses, lands, shops, 1818. [4] T. Szigeti, Ethylcarbamate content of Hungarian Pálinkas. Food Science Technology, 64. 3. (2010) 10

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High hydrostatic pressure: Can we trust published data?

References [1] I. Dalmadi, J. Farkas, Gyümölcskész´ıtmények tartós´ıtása nagy hidrosztatikus nyomással. ´ Elelmezési Ipar, 60. (2006) 262-264. [2] M. F. San Martin, G. V. Barbosa-Cánovas, B. G. Swanson, Food processing by high hydrostatic pressure. Critical Reviews in Food Science and Nutrition, 42. (2002) 627-645. [3] D. Farr, High pressure technology in the food industry. Trends Food Sci. Tech., 1. (1990) 14-16. [4] R. V. Lechowich, Food safety implications of high hydrostatic pressure as a

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Methods and procedures for the processing of feather from poultry slaughterhouses and the application of feather meal as antioxidant

References [1] D. H. Baker, R. C. Blitenthal, K. P. Boebel, G. L. Czarnecki, L. L. Southern, G. M. Willis, Protein-amino acid evaluation of steam-processed feather meal. Poultry Science , 60. (1981) 1865–1872. [2] A. Bertsch, N. Coello, A biotechnological process for treatment and recycling poultry feathers as a feed ingredients. Bioresource Technology , 96. (2005) 1703–1708. [3] C. H. Binley, O. R. Vasak, Friable meal produced from feathers. American Egg Poultry Review , 12. (1951) 68–70. [4] D. A. Blasi, T. J. Klopfenstein, J. S

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Effects of pectolytic enzyme treatment and microfiltration on antioxidant components of elderberry juice

. Budapest, Nemzeti Tankönyvkiadó, (1995). [6] I. Gáspár, A. Román, Gy. Vatai, A. Koris, E. Marki, Effects of static mixing on the ultrafiltration of milk whey. Croatian Journal of Food Technology, Biotechnology and Nutrition , 5, 1–2. (2010) 5–9. [7] J. Lee, R. Durst, R. Wrolstad, Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants and wines by the pH differential method: collaborative study. Journal of AOAC International , 88. (2005) 1269–1278. [8] A. Sidor, A. Gramza-Michalowska, Advanced

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Investigation of rheological properties of winter wheat varieties during storage

References [1] B. S. Khatkar, Rheology and Chemistry of dough. Post-graduated diploma in bakery science and technology. Directorate of Distance Education Guru Jambheshwar University of Science and Technology, (2004) HISAR - 125001. [2] L. Balla, Z. Bedő, L. Láng, A b´uza minősége. Gabonaipar, 40. 4. (1993) 1-2. [3] S. Berland, B. Launay, Rheological properties of wheat flour doughs in steady and dynamic shear: Effect of water content and some additives, Cereal Chemistry, 72. 1. (1995) 48-52. [4

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Development of fortified bakery products based on kokoro, a traditional Nigerian snack

References [1] O. J. Adebowale, O. M. Komolafe, Effect of supplementation with defatted coconut paste on proximate composition, physical and sensory qualities of a maize-based snack. Journal of Culinary Science & Technology , 16. 1. (2018) 40–51. [2] M. O. Adegunwa, O. D. Adeniyi, A. A. Adebowale, H. A. Bakare, Quality evaluation of kokoro produced from maize-pigeon pea flour blends. Journal of Culinary Science & Technology , 13. (2015) 200–213. [3] O. E. Adelakun, J. A. Adejuyitan, J. O. Olajide, B. K. Alabi, Effect of soya bean

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