Mohamed Ben Aziz, Laetitia Mouls, Hélène Fulcrand and Hassan Hajjaj
Red press wine is collected after pressing solid parts (seed and skin) of grapes pomaces. Higher pressure induces more colorful, astringent, bitter and rustic wines.
Mahfouz Al-Bachir
Fatty acids composition are an important attribute in oil. The present study aimed to evaluate three selected sources of oil namely, sesame (Sesamumindicum L.) peanut (Arachis hypogaea L.) and sunflower (Helianthus annuus L.).
Abiodun Victor Ikujenlola, Adedoyin Fikayo Ahmida and Olasunkanmi Saka Gbadamosi
Complementary food is the intermediate food given to infant alongside with breast milk. This study is aimed at producing complementary foods from blends of acha flour and kariya protein concentrate.
Johnson Akinwumi Adejuyitan, Ezekiel Tejumola Otunola, Islamiyat Folashade Bolarinwa and Bosede Folake Olanipekun
Fermentation with micro-fungi has been identified as an inexpensive tool for increasing the protein level of substrates in a solid media fermentation technique.
Amélie Slegers, Paul Angers and Karine Pedneault
Viticulture and wine production in challenging environments such as cold and humid areas has substantially expanded in recent years, mostly due to the development of grapevine varieties that show high resistance to fungal diseases and cold temperatures.
Mahfouz Al-Bachir
There is no information available in the literature on the effect of gamma irradiation on the physical properties of olive oils. Therefore, the objective of this study was to determine the effect of γ-irradiation treatment (0, 1, 2 and 3 kGy), storage time of olives (0, 30 and 45 days), and storage time of extracted oils (0, 6 and 12 months) on physical properties of Syrian Kaissy cv olive oil (SKOO).