Fruit and vegetable wastes and by-products derived from food processing industry represents nowadays, one of the most common environmental and economic problems. Huge amounts of wastes and byproducts are generated. The ...

The transition to a circular economy, conceptualised as a regenerative system that minimises resource input and waste, emissions and energy leakage, requires new forms of collaboration between universities and industry, ...

The digitalization of education process for the study program "Engineering and management in automotive transport" was developed through the implementation of the ERASMUS+ project no. 101127683 - DIGITRANS - ERASMUS-EDU-2023-CBHE ...

The study program “Smart Industries and Digital Transformation” was opened through the implementation of the ERASMUS+ project NeedEDU4.0 and in collaboration with the company "DRAEXLMAIER AUTOMOTIVE" S.R.L, the RWTH ...

The aim of the research is to develop the technology and construction of thermoelectric converters consisting of strings of bi-component wires welded together by an active resistance method based on the Joule–Lenz effect, ...

At present, distribution systems in the agro-industrial sector are experiencing a growing number of failures, which undermine operational reliability and have a substantial impact on enterprises involved in the processing ...

Reducing sodium content in bread remains a critical objective in public health nutrition, given the established association between excessive sodium intake and increased risk of cardiovascular and other chronic diseases. ...

Aquafaba, the residual liquid derived from canned or cooked legumes, has recently emerged as a valuable functional ingredient due to its natural emulsifying and stabilizing properties. According to previous research conducted ...

The study focused on the functional properties and technological applicability of Ziziphus jujuba Mill fruits, with an emphasis on exploiting their functional and technological potential. The native Ziziphus fruits were ...

The reduction of sulfur dioxide (SO₂) in winemaking represents a critical challenge in modern oenology, driven by increasingly stringent European regulations (EU Regulation 2019/934) and growing consumer demand for "natural" ...