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
- Nov 19, 2021
PROLIFIC participated in EFFoST 2021
PROLIFIC Project participation in EFFoST 2021 Conference
PROLIFIC Newstream
- Nov 17, 2021
Characterisation of active compounds from coffee by-products
Another journal publication about the valuable compounds extractable from coffee processing sidestreams. Not all the coffee produced goes...
PROLIFIC Newstream
- Oct 27, 2021
PROLIFIC participates in EFFoST 2021
The 35th EFFoST International Conference: Healthy Individuals, Resilient Communities, and Global Food Security will be held in the city...
PROLIFIC Newstream
- Jul 30, 2021
Yet another new PROLIFIC scientific publication
On July 19, 2021, a new scientific paper related to the results of PROLIFIC has been published in the Frontiers in Nutrition journal. The...
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