Lipid and color oxidation are the main non-microbial causes of quality loss in ready-to-cook pork products, such as burgers or dry...

A new scientific publication is out! The paper is titled "Ultrasound and Microwave-assisted Extraction of Proteins from Coffee Green...

Another journal publication about the valuable compounds extractable from coffee processing sidestreams. Not all the coffee produced goes...

On July 19, 2021, a new scientific paper related to the results of PROLIFIC has been published in the Frontiers in Nutrition journal. The...

On June 19th 2021 the latest PROLIFIC scientific paper has been published in the Sustainability journal. The paper is titled "Monomers,...