<p>Utilization of wheat germ and wheat germ oil is limited due to high enzymatic activity and the presence of unsaturated fatty acids, which require stabilization techniques to overcome this problem.<br<br /><br<br /> In this study, the effects of stabilization methods (dry convective oven heating at 90 and 160 °C, microwave radiation at 180 and 360 W, and autoclave steaming) on both wheat germ and its oil were evaluated.<br<br /><br<br /> Steaming caused the most dramatic changes in lipoxygenase activity, free fatty acid content, DPPH radical scavenging activity, and mass fractions of tocopherols and tocotrienols. Lower peroxide values were measured in the oil samples treated with convectional heating (160 °C) and steaming at temperatures above 100 °C. However, <br<br /> -anisidine values of samples treated at higher temperatures were considerably greater than those of samples stabilized at lower temperatures. Oven heating at 160 °C was also one of the most effective treatments, after steaming, for the inactivation of lipoxygenase. Steaming signifiide an advantage in oxidative stability compared to steaming and microwave applications. Steaming delayed oxidation in the germ, while further inhibiting lipoxygenase activity. Moreover, tocotrienols were more conservable. In industrial application, low-power microwave (180 instead of 360 W) and oven heating at lower temperature (90 instead of 160 °C) would be preferable.<br<br /> In our study, spontaneous alcoholic fermentations were carried out to isolate non-<br<br />  and <br<br />  yeasts from grape must from different vine-growing regions in Slovenia. Additionally, the diversity of native <br<br />  strains was evaluated during the process.<br<br /><br<br /> During spontaneous alcoholic fermentations the yeast population of non-<br<br />  and <br<br />  yeasts was sampled. We used eleven microsatellite markers to determine the genetic diversity of <br<br />  strains. In addition, different ratios of the indigenous strains of <br<br /> , <br<br />  and <br<br />  were tested for their possible use in alcoholic fermentation with inoculated yeasts by monitoring its course and measuring the concentration of aroma compounds in wine.<br<br /><br<br /> Sequencing of the internal transcribed spacer (ITS) regions of ribosomal DNA showed that of 64 isolates, 46 strains represent <br<br />  and 18 strains belong to non-<br<br />  yeasts. The identified non-<br<br />  yeast species were <br<br /> , <br<br /> , <br<br />  and <br<br /> . The dendrogram grouped <br<br />  strains into 14 groups. The number of <br<br />  strains isolated from the musts was 10 (Posats, which allows the positive properties of the yeast strains to be expressed and good quality wines to be produced. Thus, the results are encouraging for winemakers to create different wine styles associated with a particular terroir using indigenous yeasts.<br<br /> Wholewheat flour is a very good source of nutritional compounds and functional ingredients for human diet. However, it causes negative effect on bread quality. Different milling techniques can be used to obtain wholewheat flour, minimizing the negative effect of both bran and germ on bread quality. The aim of this work is to study the effect of particle size and shape of wholegrain flour on the interaction among the different components, water distribution, dough rheology and bread volume.<br<br /><br<br /> Wholewheat flour of three varieties (Klein Rayo, Fuste and INTA 815) was obtained in cyclonic, hammer and roller mills. The characteristics of wholewheat flour were explored, and the water distribution and rheological properties of dough were determined by thermogravimetric analysis and Mixolab test, respectively. Finally, microscale bread was prepared.<br<br /><br<br /> The amount of water-soluble pentosans, damaged starch and wet gluten was affected by the milling procedure. Regarding dough rheological properties, wholewheat flour obbread with better acceptance by consumers.<br<br />The effect of milling type and particle shape of the wholewheat flour had a greater effect than the wheat variety. Thus, the wholegrain milling process should be carefully selected taking to account the shape of the produced particle. This may open new opportunities for developing wholewheat bread with better acceptance by consumers.<br<br /> The aim of this work is to evaluate utilization of sweet potato peel as a source of bioactive compounds. The effect of solvents (acetone and acetone/ethanol mixture) on the extraction efficiency of total carotenoids and phenolics from sweet potato tuber, flesh and peel, and antioxidant activity were investigated. Sweet potato peel extract stood out in terms of antioxidant activity and was chosen for encapsulation by spray and freeze-drying.<br<br /><br<br /> Encapsulation is an effective method to improve phytochemical stability by entrapping the core material with a coating agent. In this study, spray and freeze-drying techniques were applied for improving the stability of bioactive compounds (carotenoids and phenolics) using whey protein as a coating material. The main advantages of the applied techniques over the other encapsulation techniques are simplicity, continuity, effectiveness, availability and applicability.<br<br /><br<br /> Physicochemical characteristics revealed that spray drying resulted in the formation of lower size particles, better flow properties and encapsulation efficiency of carotenoids. The retention of encapsulated and non-encapsulated bioactive compounds was monitored during storage in daylight and dark conditions.  <a href="https://www.selleckchem.com/products/en450.html">https://www.selleckchem.com/products/en450.html</a> Storage conditions affected the carotenoid retention, whereas higher degradation rate of all samples was observable in daylight. Phenolic compounds exhibited higher retention in all investigated samples. Degradation kinetic parameters suggest the longer shelf life of spray dried encapsulated extract and potent method for stabilization of bioactive ingredients.<br<br /><br<br /> This study demonstrates that the spray drying technique and utilization of sweet potato peel have a big potential for the development of functional additives with improved nutritional, colour and bioactive properties.<br<br />This study demonstrates that the spray drying technique and utilization of sweet potato peel have a big potential for the development of functional additives with improved nutritional, colour and bioactive properties.<br<br /> Mastic tree (<br<br />  L.) of the Anacardiaceae family is an evergreen shrub from Mediterranean countries where it is used in traditional medicine. Analysis of <br<br />  leaf, stem, fruit and root extracts showed high concentrations of principal groups of secondary metabolites (flavonoids, phenolic acids and tannins), suggesting the plant possesses great biological potential. Therefore, the aim of this research is to evaluate the impact of environmental parameters and the extraction solvent type on the concentration of phenols in mastic tree leaf extracts grown at four different locations along the Adriatic coast (Barbariga, Lun, Hvar and Vela Luka) during three phenological stages (early flowering, early fruiting and late fruiting).<br<br /><br<br /> Since mastic tree plant has phenolic compounds with different structures and chemical properties, ethanolic and methanolic leaf extracts were analysed using high-performance liquid chromatography (HPLC) coupled with UV/Vis PDA detector. Phenolic compounds were identified by comparing the retention times and spectral data with those of standards at 280 and 340 nm.</p>