Category: Agri-food

Mycotoxins are toxic compounds produced by certain molds that commonly contaminate cereals

Heat capacity is a key concept in physics and chemistry, which plays a

Auto-ignition, also called spontaneous combustion, is a phenomenon that occurs without the intervention of an

The auto-ignition point is a key concept in understanding the safety of

Chlorogenic acid is a natural compound with multiple properties, widely used in various fields such as

The food additive E160c, better known as paprika extract, is a natural coloring agent

The peroxide value is a key parameter for determining the oxidation level of fats and oils

Curcuminoids have become a subject of increasing interest in the nutrition sector,

Tartaric acid, an organic acid naturally present in several fruits, including grapes, is widely

Volatile fatty acids (VFAs), also known as short-chain fatty acids (SCFAs), play a