THE EFFECTIVENESS OF A WIRELESS SENSOR NETWORK SYSTEM FOR LANDSLIDE MONITORING


Functional Ingredients from Agri-Food Waste: Effect of Inclusion Thereof on Phenolic Compound Content and Bioaccessibility in Bakery Products

Reducing food loss and waste is among the efforts to relieve the pressure on natural resources and move towards more sustainable food systems.Alternative pathways of food waste management include valorization of by-products as a source of phenolic compounds for Microwave Turntable Motor formulation of functional foods.Bakery products may act as an

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