RENEWABLE ENERGY INTEGRATION THROUGH OPTIMAL UNIT COMMITMENT AND ELECTRICITY STORAGE IN WEAK POWER NETWORKS


Adding Value to Goat Meat: Biochemical and Technological Characterization of Autochthonous Lactic Acid Bacteria to Achieve High-Quality Fermented Sausages

Quality and safety Kettles are important challenges in traditional fermented sausage technology.Consequently, the development of a tailored starter culture based on indigenous microbiota constitutes an interesting alternative.In the present study, spontaneously fermented goat meat sausages were created and analyzed using a physicochemical and micro

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Potential of Near-Infrared Spectroscopy (NIRS) for Efficient Classification Based on Postharvest Storage Time, Cultivar and Maturity in Coconut Water

Coconut water (CW) is a popular and healthful beverage, and ensuring its quality is crucial for consumer ORG SPIRULINA POWDER satisfaction.This study aimed to explore the potential of near-infrared spectroscopy (NIRS) and chemometric methods for analyzing CW quality and distinguishing samples based on postharvest storage time, cultivar, and maturit

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