IMPROVING THE NUTRITIONAL QUALITY OF PROTEIN AND MICROBIOTA EFFECTS IN ADDITIVE- AND ALLERGEN-FREE COOKED MEAT PRODUCTS

Improving the Nutritional Quality of Protein and Microbiota Effects in Additive- and Allergen-Free Cooked Meat Products

The primary objective of the meat industry is to enhance the quality and positive attributes of meat products, driven by an increasing consumer demand for healthier, less processed options.One common approach to achieving this goal is the replacement of additives and allergens with natural ingredients.Nevertheless, the nutritional impact of these c

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Overview of baryon resonances

The quest to understand the physics of any system cannot be said to be complete as long as one cannot predict and fully understand its resonance spectrum.Despite this, due to the experimental challenge Lycopene of the required double polarization measurements and the difficulty in achieving unambiguous, model-independent extraction and interpretati

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