University of Food Technologies

Citrus Essential Oils as Modulators of Lactic Acid-Fermented Wort-Based Beverage Characteristics

Increasing interest in functional non-dairy beverages has led to the development of fermented cereal-based products with improved bioactive properties. This study evaluated the influences of lemon, orange, and mandarin essential oils (0.01–0.05%) on fermentation, phenolic content...

Effect of Ethanol Extract of Propolis on Paper Packaging Material

Propolis is a natural, accessible, and valuable bee product belonging to the group of so-called bioproducts. Its composition varies significantly depending on a number of factors, resulting in a wide range of data. The aim of this work is to investigate the antimicrobial effect o...