Search results for: bioprocessing

• An overview of fermentation in the food industry - looking back from a new perspective

  Publication

  • S. A. Siddiqui
  • Z. Erol
  • J. Rugji
  • F. Taşçı
  • H. A. Kahraman
  • V. Toppi
  • L. Musa
  • G. Di Giacinto
  • N. A. Bahmid
  • M. Mehdizadeh
  • R. Castro Munoz

  - Bioresources and Bioprocessing - Year 2023

  Fermentation is thought to be born in the Fertile Crescent, and since then, almost every culture has integrated fermented foods into their dietary habits. Originally used to preserve foods, fermentation is now applied to improve their physicochemical, sensory, nutritional, and safety attributes. Fermented dairy, alcoholic beverages like wine and beer, fermented vegetables, fruits, and meats are all highly valuable due to their...

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• Determination of Pesticide Residues in Honey using the GC×GC-TOFMS Technique

  Publication

  • Ż. Bargańska
  • E. Olkowska
  • T. Dymerski
  • J. Namieśnik

  - Journal of Bioprocessing & Biotechniques - Year 2014

  In this study, a QuEChERS method and gas chromatography coupled with time-of-flight mass spectrometry (GCxGC-TOFMS) was developed for rapid extraction and simultaneous determination of 12 pesticide residues in honey. The GCxGC-TOFMS method was validated according to the SANCO guidance in terms of linearity, selectivity, reproducibility and recovery. Regarding the results, recovery rates ranged between 70-120% with relative standard...

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