AbstractThe paper proposes a simple and less expensive gas chromatographic method for analyzing acrylamide in food and reveals comparative results regarding the acrylamide content in commercial and home toasted bread. Validation of the method has been achieved by establishing parameters linearity, limit of detection (LOD = 0.1 mg/L), limit of quantization (LOQ = 0.5 mg/L), precision, stability. Run-to-run precision was determined by carrying out five replicate determinations for three acrylamide...
Autori: Anca Irina Burlacu, Rodica Cuciureanu, Patricia Fitterman, Michel Larroque
ISSN: 1843 - 3707
http://www.ecozone.ro/reviste.php?RID=25385

Abstract One of most important concern for the food specialists is to solve the sociologically impact problems in parallel with the decrease of the pollution degree through the advanced capitalization of byproducts from the food industry. The paper debates the capitalization of beer industry byproducts known as malt radicles, and their use in the bakery industry, for the obtaining of dietetical bread. Along the malt radicles, KCl and Prima Pan improver were added to the bread’s dough, and...
Autori: Monica Tulbure, Domnica Ciobanu, Adrian Gabriel Feraru
ISSN: 1843 - 3707
http://www.ecozone.ro/reviste.php?RID=25432

Hospitality is the main industry in the service sector in Spain, contributing to more than 10% of the gross domestic product and approximately 12% of all employees. Firms in this industry are beginning to adopt eco-innovations to reduce their environmental impact and optimize the use of natural resources. However, most companies do not have the necessary resources to tackle ecoinnovation on their own and need to cooperate with different agents. The purpose of this paper is to examine how open...
Autori: Francisco José Sáez-Martínez
ISSN: 1843 - 3707
http://www.ecozone.ro/reviste.php?RID=27073