PROLIFIC extracts effectively prevent oxidation of meat products
Lipid and color oxidation are the main non-microbial causes of quality loss in ready-to-cook pork products, such as burgers or dry...
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PROLIFIC Newstream
- Sep 27, 2022
New PROLIFIC Publication
A new scientific publication is out! The paper is titled "Ultrasound and Microwave-assisted Extraction of Proteins from Coffee Green...
PROLIFIC Newstream
- Jun 25, 2021
A new PROLIFIC scientific publication
On June 19th 2021 the latest PROLIFIC scientific paper has been published in the Sustainability journal. The paper is titled "Monomers,...
PROLIFIC News
- Oct 30, 2020
PROLIFIC Newsletter – insights into work and results
Our PROLIFIC Gazette provides you a condensed update of our project activities and achievements. This issue features initial findings...
PROLIFIC Newstream
- Jul 22, 2020
Presenting the PROLIFIC case in "The Zero Waste Future" talk
On July 16th, our colleagues Francesca Montaliti (INNOVACOOP) and Annamaria Celli (University of Bologna) participated in a thematic...
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