β-Glucosidase (βG, EC 3.2.1.21) is one of the most interesting glycosidases, especially for hydro... more β-Glucosidase (βG, EC 3.2.1.21) is one of the most interesting glycosidases, especially for hydrolysis of glycoconjugated precursors, in musts and wines, and the release of active aromatic compounds. The aim of this work was to study the efficiency β glucosidase in order to increase the aroma of Chardonnay wines. An increase in concentrations of volatile terpenes and norisoprenoids was observed when β glucosidases were used after the finalization of alcoholic fermentation.
Appes should harvested before it is fully ripe, but after it has time to mature. This varies acco... more Appes should harvested before it is fully ripe, but after it has time to mature. This varies according to cultivar and different apples varieties will often ripen at different times over a three-month period. Sugars are major soluble solid in fruit juice and therefore soluble solids are often used as an estimate of sugar content. As the fruit mature, the starch changes to sugar and the aroma and flavors develops, when is generating volatile compounds. The perception of volatile compounds by the human nose is of great importance in evaluating quality of foods; therefore, similar principle as the human nose, the electronic nose, was used. An electronic nose (E-nose) was used to classify apple samples based on their smell. Seven varieties of apples from Romania, Golden, Starkrimson, Jonathan, Gala were from Reghin region and Pinova, Fuji, Golden,too, from Insuratei area, were used. All the samples were analyzed using the E-nose FOX 4000 with 18 metal oxide coated or uncoated sensors. T...
Coffee is one of the most widely consumed beverages. Roasting is a baseline step in coffee proces... more Coffee is one of the most widely consumed beverages. Roasting is a baseline step in coffee processing, being involved in the development of color, flavor and taste for which coffee is appreciated. In addition, the roasting treatment triggers several complex physical changes inside the coffee bean, resulting in density decrease owing to volume increase, increase of beans brittleness, changes in coffee color, loss of bean mass and water, porosity increase, and governs coffee bean behavior during storage, grinding, and brewing. It is essential to examine physical changes, as coffee production is seasonal, and a long-term coffee storage is required. In the present study, the visual and microstructural differences between green and roasted Arabica coffee beans were investigated. The study of microstructural differences was performed using scanning electron microscopy, and clearly showed significant structural differences between green Arabica coffee beans and roasted Arabica coffee beans...
Journal of Research on Trade, Management and Economic Development, 2016
Nowadays, the number of new food products has increased considerably. Nevertheless, not all new f... more Nowadays, the number of new food products has increased considerably. Nevertheless, not all new food products are accepted and understood by consumers, the innovations in the food sector are often not well received by the market, partly due to a phenomenon known as food neophobia. Food neophobia, a general aversion to try new or unfamiliar foods, has a major impact on preferences, selection and food product acceptability. The neophobic consumers tend to display negative attitudes and less pleasure in relation to new food products. Food neophobia is based on three main reasons for rejection of a food, such as: dislike of its sensory characteristics, fear of negative consequences of eating it, and disgust arising from the idea of the food's nature or origin. Phobia towards the introduction of unfamiliar foods in the diet can occur for several different factors, such as: socio-demographic characteristics, education level and lifestyle, degree of urbanization, income level, arousal,...
To achieve the major objectives of food promotion, several, specific promotional methods can be u... more To achieve the major objectives of food promotion, several, specific promotional methods can be used to communicate with consumers for a particular product. The combination of these methods constitutes the promotion mix for that product. The four elements of the promotion mix are food advertising, personal selling, public relations, and sales promotion. For some food products, the companies use all elements, instead for others, they use only two or three elements. The advertising is a source of pictures, signs, symbols and linguistic buildings that send persuasive messages about a food product and creates overtones and influences the behavior by stimulating emotions of the existing and potential consumers. The strategies of advertising are: visual strategies (image, signifier and signified), verbal and written strategies (linguistic characteristics). This study shows some linguistic strategies (figurative language, sound techniques) of advertising and emphasizes their powerful influ...
Food packaging is an essential part of food processing operations [1]. To increase the effectiven... more Food packaging is an essential part of food processing operations [1]. To increase the effectiveness of food processing, the packaging materials must be carefully selected [2] given their direct impact on food stability and shelf life. The choice of the packaging materials for high pressure processing should guarantee that the high pressure and severe stress regime associated with the combined thermal and pressurization-depressurization process do neither affect package integrity nor its functional properties [35]. Moreover, these materials have to present enough flexibility to compensate for the collapse of the head space and for the possible volume reduction of the food inside the package [2, 4-9]. Extra performances must be demonstrated by the packaging materials if high pressure is combined with high temperatures [5]. In this context, a really relevant issue is that packaging materials can, in some cases, suffer delamination phenomena leading to unacceptable changing of the aspe...
The valuable antioxidant activity of superoxide dismutase (SOD) involved in protective mechanisms... more The valuable antioxidant activity of superoxide dismutase (SOD) involved in protective mechanisms against ROS (reactive oxygen species) was monitored. SOD activity was evaluated in two crude meat extracts by measuring the ability of SOD to inhibit the autoxidation of pyrogallol, with the aim to further understand its thermal and athermal stability. The activity of superoxide dismutase extracted from Longissimus dorsi muscle of pork and pork kidney extracts was measured in the presence of phosphate buffer with 1 mM EDTA, pH 8.2, using 0,15 mM pyrogallol and 10 mM HCl as substrate. SOD activity in kidney and Longissimus dorsi muscle extracts was spectrophotometrically assessed. SOD extracted from pork kidney displayed higher activity values than the one from Longissimus dorsi muscle, thus it was further selected for the inactivation studies. This preliminary study of SOD activity demonstrated that kidney extracts are richer in SOD and could represent a better choice for performing the...
The samples of AISI 430 stainless steel were exposed to various disinfectant solutions and then e... more The samples of AISI 430 stainless steel were exposed to various disinfectant solutions and then examined by scanning electron microscopy. The chemical processes that take place on stainless steel surfaces during disinfection, were put into evidence by measuring the pH of the working biocide solutions after their contact with stainless steel samples. The 430 stainless steel was chosen due to the fact that it is used for public food kitchens and catering/gastronomy industry, as well as for food processing industry. The action of three commercial disinfectants was studied: Actisept (with active chlorine as active substance), Anasept (mixture of hexamethylenediamine, polyhexamethylene biguanide and quaternary ammonium compounds) and Oxonia Active (mixture of peroxyacetic acid with hydrogen peroxide). Microscopic analysis demonstrated that disinfectants induced structure modifications of 430 stainless steel surfaces. It was concluded that the 430 stainless steel metallic surfaces are aff...
The effect of tumbling time (0-9 hours) on quality characteristics of cooked pork meat processed ... more The effect of tumbling time (0-9 hours) on quality characteristics of cooked pork meat processed with 30% and 40% injection level was investigated. The properties of injected and tumbled meat were determined by measuring processing characteristics (tumbling yield, cooked yield, expressed moisture), color and textural characteristics (shear force, texture profile analysis). The increase of the tumbling time up to 9 hours favorably affected hydration properties and increased the cooked yield. It also decreased the shear force and hardness of the samples. None of the techniques utilized did affect the chromatic components (p>0.05) of the samples, however there were differences between samples regarding the injection rate.
The aim of this study was to prepare capsaicin microemulsions and to assess their antioxidant and... more The aim of this study was to prepare capsaicin microemulsions and to assess their antioxidant and antibacterial properties. Pseudoternare phase diagrams were made and were highlighted O/W/S/CoS weight ratios corresponding to microemulsion states. The oil phase (O) was soybean oil and for the aqueous phase (W) was used a mixture of water and glycerol in a ratio of 4:1 (wt/wt). As a surfactant (S) was used Tween 40 and cosurfactant (CoS) was ethanol in the mass ratio S:CoS = 2:1. Viscosimetric and conductometric analyses revealed the transition state of the O/W, W/O microemulsions and bicontinuous structures. The antioxidant properties of the capsaicin microemulsions were assayed based on the capacity to counteract DPPH (2,2diphenyl-1-picrylhydrazyl) radical. The scavenging capacity of the crude capsaicin was IC50 (DPPH) = 2.63±0.34 and for capsaicin microemulsions was IC50 (DPPH) = 5.26±0.28, lower than the value BHT (IC50 = 9.21±0.36μg·mL) (p<0.5). Antibacterial activity of capsa...
This review study aimed to give information about the use of plant extracts in meat product proce... more This review study aimed to give information about the use of plant extracts in meat product processing as antimicrobial and antioxidant agent. Microbial spoilage and lipid oxidation are the major causes of the deterioration and reduction of shelf-life in meat products. Lipid oxidation in meat products results in formation of off-flavors and undesirable chemical compounds such as aldehydes, ketones, alcohols and hydrocarbons. Growth of microorganisms in meat products causes not only microbial spoilage but also development off oodborne diseases. To inhibit lipid oxidation and growth of microorganisms, especially pathogenic microorganisms in meat products, several preservation techniques, such as pasteurization, reduction of water activity (salting, drying, freezing etc.), acidification, fermentation, synthetic and natural antimicrobial and antioxidant additives have been used in meat industry. Many synthetic and natural food additives such as butylated hydroxytoluene (BHT), butylated ...
Ultrasound is well known to become an efficient tool for various processes in the food industry. ... more Ultrasound is well known to become an efficient tool for various processes in the food industry. The process industry demands that operations be performed in the most efficient way with respect to processing cost, reduced processing time, lower energy consumption without a negative impact on product quality. Therefore, alternative novel technologies have tried to find solutions to reduce the total processing cost while maintaining or enhancing product quality . Power ultrasound has been recognized as a promising processing technique to replace or complement conventional thermal treatments in the food industry. Several processes such as emulsification, homogenization, extraction, crystallization, dewatering, low temperature pasteurization, degassing, defoaming, activation and inactivation of enzymes, particle size reduction and viscosity alteration have been applied efficiently in the food industry.This review surveyed recent literature focused on ultrasound technique used in meat in...
This paper reviews the effects of freezing/thawing on technological properties of meat. Thus, the... more This paper reviews the effects of freezing/thawing on technological properties of meat. Thus, the effects of freezing/thawing on drip loss have been presented. At the same time, novel thawing methods opposing conventional ones have been considered.
In the food industry, encapsulation process greatly contributed to the development of functional ... more In the food industry, encapsulation process greatly contributed to the development of functional foods. Functional foods are defined as being the foods that in addition to nutrients, supply the organism with components that contribute to cure the diseases, or to reduce the risk of developing them. Thus, functional foods can contain bioactive components such as: vitamins, peptides, minerals, fatty acids, poly-unsaturated fatty acids, phytosterols, lycopene, antioxidants, enzymes and living cells such as probiotics. The extreme sensitivity of many of these desired compounds leads to their deterioration, at conditions prevailing during food processing and storage, and thus significantly compromises our capability to incorporate them into foods. In this context, encapsulation of food ingredients are made: to protect the bioactive components against the some physical-chemical agents (temperature, pH, moisture, enzymes, oxygen, redox potential, UV light) during the storage; to prevent the...
Pressure Assisted Thermal Processing (PATP) provides an alternative to classical processing that ... more Pressure Assisted Thermal Processing (PATP) provides an alternative to classical processing that can provide safe products without loss of sensory quality or nutrients. The objective of the present work was to study the behaviour of two commercially available multilayer polymeric films exposed to PATP treatment in order to assess their usefulness as food packaging materials. The microstructural changes during the treatment were monitored by Scanning Electron Microscopy (SEM). Two commercially multilayer polymeric films: 5PAO/EVE 60 (combination of biaxially oriented polyamide with coextruded barrier film of the structure PE/EVOH/PE) and GVA 150 (coextruded high barrier multilayer film with the structure PA/EVOH/PA/PE) were PATP treated (600 MPa for 10 min. at 70°C). The surface topography was evaluated after the PATP and compared to the control samples. The results showed that the combined pressure-heat treatment can compromise the integrity of tested multilayer films.
The rapid scientific progresses registered during last years on acrylamide formation mechanism, t... more The rapid scientific progresses registered during last years on acrylamide formation mechanism, the abundance of scientific evidence on the consequences of dietary acrylamide exposure, together with strong social concerns related to food industry practices to reduce acrylamide presence, justify the need to re-evaluate the progresses that have been made to mitigate acrylamide in foods. This paper summarizes the most recent contributions that bring to light the acrylamide formation mechanisms, its toxicity and ways to reduce acrylamide presence. The toolbox approach is envisaged as a strategy that enables producers to act on acrylamide reduction in different steps of the food chain. The paper also explores new reported technologies that have the potential to be the most reliable applications to reduce acrylamide presence in the future.
β-Glucosidase (βG, EC 3.2.1.21) is one of the most interesting glycosidases, especially for hydro... more β-Glucosidase (βG, EC 3.2.1.21) is one of the most interesting glycosidases, especially for hydrolysis of glycoconjugated precursors, in musts and wines, and the release of active aromatic compounds. The aim of this work was to study the efficiency β glucosidase in order to increase the aroma of Chardonnay wines. An increase in concentrations of volatile terpenes and norisoprenoids was observed when β glucosidases were used after the finalization of alcoholic fermentation.
Appes should harvested before it is fully ripe, but after it has time to mature. This varies acco... more Appes should harvested before it is fully ripe, but after it has time to mature. This varies according to cultivar and different apples varieties will often ripen at different times over a three-month period. Sugars are major soluble solid in fruit juice and therefore soluble solids are often used as an estimate of sugar content. As the fruit mature, the starch changes to sugar and the aroma and flavors develops, when is generating volatile compounds. The perception of volatile compounds by the human nose is of great importance in evaluating quality of foods; therefore, similar principle as the human nose, the electronic nose, was used. An electronic nose (E-nose) was used to classify apple samples based on their smell. Seven varieties of apples from Romania, Golden, Starkrimson, Jonathan, Gala were from Reghin region and Pinova, Fuji, Golden,too, from Insuratei area, were used. All the samples were analyzed using the E-nose FOX 4000 with 18 metal oxide coated or uncoated sensors. T...
Coffee is one of the most widely consumed beverages. Roasting is a baseline step in coffee proces... more Coffee is one of the most widely consumed beverages. Roasting is a baseline step in coffee processing, being involved in the development of color, flavor and taste for which coffee is appreciated. In addition, the roasting treatment triggers several complex physical changes inside the coffee bean, resulting in density decrease owing to volume increase, increase of beans brittleness, changes in coffee color, loss of bean mass and water, porosity increase, and governs coffee bean behavior during storage, grinding, and brewing. It is essential to examine physical changes, as coffee production is seasonal, and a long-term coffee storage is required. In the present study, the visual and microstructural differences between green and roasted Arabica coffee beans were investigated. The study of microstructural differences was performed using scanning electron microscopy, and clearly showed significant structural differences between green Arabica coffee beans and roasted Arabica coffee beans...
Journal of Research on Trade, Management and Economic Development, 2016
Nowadays, the number of new food products has increased considerably. Nevertheless, not all new f... more Nowadays, the number of new food products has increased considerably. Nevertheless, not all new food products are accepted and understood by consumers, the innovations in the food sector are often not well received by the market, partly due to a phenomenon known as food neophobia. Food neophobia, a general aversion to try new or unfamiliar foods, has a major impact on preferences, selection and food product acceptability. The neophobic consumers tend to display negative attitudes and less pleasure in relation to new food products. Food neophobia is based on three main reasons for rejection of a food, such as: dislike of its sensory characteristics, fear of negative consequences of eating it, and disgust arising from the idea of the food's nature or origin. Phobia towards the introduction of unfamiliar foods in the diet can occur for several different factors, such as: socio-demographic characteristics, education level and lifestyle, degree of urbanization, income level, arousal,...
To achieve the major objectives of food promotion, several, specific promotional methods can be u... more To achieve the major objectives of food promotion, several, specific promotional methods can be used to communicate with consumers for a particular product. The combination of these methods constitutes the promotion mix for that product. The four elements of the promotion mix are food advertising, personal selling, public relations, and sales promotion. For some food products, the companies use all elements, instead for others, they use only two or three elements. The advertising is a source of pictures, signs, symbols and linguistic buildings that send persuasive messages about a food product and creates overtones and influences the behavior by stimulating emotions of the existing and potential consumers. The strategies of advertising are: visual strategies (image, signifier and signified), verbal and written strategies (linguistic characteristics). This study shows some linguistic strategies (figurative language, sound techniques) of advertising and emphasizes their powerful influ...
Food packaging is an essential part of food processing operations [1]. To increase the effectiven... more Food packaging is an essential part of food processing operations [1]. To increase the effectiveness of food processing, the packaging materials must be carefully selected [2] given their direct impact on food stability and shelf life. The choice of the packaging materials for high pressure processing should guarantee that the high pressure and severe stress regime associated with the combined thermal and pressurization-depressurization process do neither affect package integrity nor its functional properties [35]. Moreover, these materials have to present enough flexibility to compensate for the collapse of the head space and for the possible volume reduction of the food inside the package [2, 4-9]. Extra performances must be demonstrated by the packaging materials if high pressure is combined with high temperatures [5]. In this context, a really relevant issue is that packaging materials can, in some cases, suffer delamination phenomena leading to unacceptable changing of the aspe...
The valuable antioxidant activity of superoxide dismutase (SOD) involved in protective mechanisms... more The valuable antioxidant activity of superoxide dismutase (SOD) involved in protective mechanisms against ROS (reactive oxygen species) was monitored. SOD activity was evaluated in two crude meat extracts by measuring the ability of SOD to inhibit the autoxidation of pyrogallol, with the aim to further understand its thermal and athermal stability. The activity of superoxide dismutase extracted from Longissimus dorsi muscle of pork and pork kidney extracts was measured in the presence of phosphate buffer with 1 mM EDTA, pH 8.2, using 0,15 mM pyrogallol and 10 mM HCl as substrate. SOD activity in kidney and Longissimus dorsi muscle extracts was spectrophotometrically assessed. SOD extracted from pork kidney displayed higher activity values than the one from Longissimus dorsi muscle, thus it was further selected for the inactivation studies. This preliminary study of SOD activity demonstrated that kidney extracts are richer in SOD and could represent a better choice for performing the...
The samples of AISI 430 stainless steel were exposed to various disinfectant solutions and then e... more The samples of AISI 430 stainless steel were exposed to various disinfectant solutions and then examined by scanning electron microscopy. The chemical processes that take place on stainless steel surfaces during disinfection, were put into evidence by measuring the pH of the working biocide solutions after their contact with stainless steel samples. The 430 stainless steel was chosen due to the fact that it is used for public food kitchens and catering/gastronomy industry, as well as for food processing industry. The action of three commercial disinfectants was studied: Actisept (with active chlorine as active substance), Anasept (mixture of hexamethylenediamine, polyhexamethylene biguanide and quaternary ammonium compounds) and Oxonia Active (mixture of peroxyacetic acid with hydrogen peroxide). Microscopic analysis demonstrated that disinfectants induced structure modifications of 430 stainless steel surfaces. It was concluded that the 430 stainless steel metallic surfaces are aff...
The effect of tumbling time (0-9 hours) on quality characteristics of cooked pork meat processed ... more The effect of tumbling time (0-9 hours) on quality characteristics of cooked pork meat processed with 30% and 40% injection level was investigated. The properties of injected and tumbled meat were determined by measuring processing characteristics (tumbling yield, cooked yield, expressed moisture), color and textural characteristics (shear force, texture profile analysis). The increase of the tumbling time up to 9 hours favorably affected hydration properties and increased the cooked yield. It also decreased the shear force and hardness of the samples. None of the techniques utilized did affect the chromatic components (p>0.05) of the samples, however there were differences between samples regarding the injection rate.
The aim of this study was to prepare capsaicin microemulsions and to assess their antioxidant and... more The aim of this study was to prepare capsaicin microemulsions and to assess their antioxidant and antibacterial properties. Pseudoternare phase diagrams were made and were highlighted O/W/S/CoS weight ratios corresponding to microemulsion states. The oil phase (O) was soybean oil and for the aqueous phase (W) was used a mixture of water and glycerol in a ratio of 4:1 (wt/wt). As a surfactant (S) was used Tween 40 and cosurfactant (CoS) was ethanol in the mass ratio S:CoS = 2:1. Viscosimetric and conductometric analyses revealed the transition state of the O/W, W/O microemulsions and bicontinuous structures. The antioxidant properties of the capsaicin microemulsions were assayed based on the capacity to counteract DPPH (2,2diphenyl-1-picrylhydrazyl) radical. The scavenging capacity of the crude capsaicin was IC50 (DPPH) = 2.63±0.34 and for capsaicin microemulsions was IC50 (DPPH) = 5.26±0.28, lower than the value BHT (IC50 = 9.21±0.36μg·mL) (p<0.5). Antibacterial activity of capsa...
This review study aimed to give information about the use of plant extracts in meat product proce... more This review study aimed to give information about the use of plant extracts in meat product processing as antimicrobial and antioxidant agent. Microbial spoilage and lipid oxidation are the major causes of the deterioration and reduction of shelf-life in meat products. Lipid oxidation in meat products results in formation of off-flavors and undesirable chemical compounds such as aldehydes, ketones, alcohols and hydrocarbons. Growth of microorganisms in meat products causes not only microbial spoilage but also development off oodborne diseases. To inhibit lipid oxidation and growth of microorganisms, especially pathogenic microorganisms in meat products, several preservation techniques, such as pasteurization, reduction of water activity (salting, drying, freezing etc.), acidification, fermentation, synthetic and natural antimicrobial and antioxidant additives have been used in meat industry. Many synthetic and natural food additives such as butylated hydroxytoluene (BHT), butylated ...
Ultrasound is well known to become an efficient tool for various processes in the food industry. ... more Ultrasound is well known to become an efficient tool for various processes in the food industry. The process industry demands that operations be performed in the most efficient way with respect to processing cost, reduced processing time, lower energy consumption without a negative impact on product quality. Therefore, alternative novel technologies have tried to find solutions to reduce the total processing cost while maintaining or enhancing product quality . Power ultrasound has been recognized as a promising processing technique to replace or complement conventional thermal treatments in the food industry. Several processes such as emulsification, homogenization, extraction, crystallization, dewatering, low temperature pasteurization, degassing, defoaming, activation and inactivation of enzymes, particle size reduction and viscosity alteration have been applied efficiently in the food industry.This review surveyed recent literature focused on ultrasound technique used in meat in...
This paper reviews the effects of freezing/thawing on technological properties of meat. Thus, the... more This paper reviews the effects of freezing/thawing on technological properties of meat. Thus, the effects of freezing/thawing on drip loss have been presented. At the same time, novel thawing methods opposing conventional ones have been considered.
In the food industry, encapsulation process greatly contributed to the development of functional ... more In the food industry, encapsulation process greatly contributed to the development of functional foods. Functional foods are defined as being the foods that in addition to nutrients, supply the organism with components that contribute to cure the diseases, or to reduce the risk of developing them. Thus, functional foods can contain bioactive components such as: vitamins, peptides, minerals, fatty acids, poly-unsaturated fatty acids, phytosterols, lycopene, antioxidants, enzymes and living cells such as probiotics. The extreme sensitivity of many of these desired compounds leads to their deterioration, at conditions prevailing during food processing and storage, and thus significantly compromises our capability to incorporate them into foods. In this context, encapsulation of food ingredients are made: to protect the bioactive components against the some physical-chemical agents (temperature, pH, moisture, enzymes, oxygen, redox potential, UV light) during the storage; to prevent the...
Pressure Assisted Thermal Processing (PATP) provides an alternative to classical processing that ... more Pressure Assisted Thermal Processing (PATP) provides an alternative to classical processing that can provide safe products without loss of sensory quality or nutrients. The objective of the present work was to study the behaviour of two commercially available multilayer polymeric films exposed to PATP treatment in order to assess their usefulness as food packaging materials. The microstructural changes during the treatment were monitored by Scanning Electron Microscopy (SEM). Two commercially multilayer polymeric films: 5PAO/EVE 60 (combination of biaxially oriented polyamide with coextruded barrier film of the structure PE/EVOH/PE) and GVA 150 (coextruded high barrier multilayer film with the structure PA/EVOH/PA/PE) were PATP treated (600 MPa for 10 min. at 70°C). The surface topography was evaluated after the PATP and compared to the control samples. The results showed that the combined pressure-heat treatment can compromise the integrity of tested multilayer films.
The rapid scientific progresses registered during last years on acrylamide formation mechanism, t... more The rapid scientific progresses registered during last years on acrylamide formation mechanism, the abundance of scientific evidence on the consequences of dietary acrylamide exposure, together with strong social concerns related to food industry practices to reduce acrylamide presence, justify the need to re-evaluate the progresses that have been made to mitigate acrylamide in foods. This paper summarizes the most recent contributions that bring to light the acrylamide formation mechanisms, its toxicity and ways to reduce acrylamide presence. The toolbox approach is envisaged as a strategy that enables producers to act on acrylamide reduction in different steps of the food chain. The paper also explores new reported technologies that have the potential to be the most reliable applications to reduce acrylamide presence in the future.
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Papers by Petru Alexe