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calculated at hours 24, 48, and 72 during the incubation period following our previous method ( L i et al., 2020 ). Each treatment consisted of three replications, and the entire experiment was repeated in triplicate. 1.3 Induction of disease resistance by

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Austermann-Haun, U., Meyer, H., Seyfried, C.F. & Rosenwinkel, K.-H. (1997): Two examples of anaerobic pre-treatment of wastewater in the beverage industry. Wat. Sci. Technol. , 36

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, for choosing the best treatment for the patients. In general, it is important to predict and observe different musculoskeletal disorders, like Parkinson-diseases, Cerebral Palsy in time, for prevention [ 1, 2 ]. This type of disease affects the pattern

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. Assis , F.R. , Morais , R.M.S.C. & Morais , A.M.M.B. ( 2017 c): Microwave drying of apple cubes –effect of the osmotic pre-treatment and comparison with hot air drying . Advances in Food Science and Engineering (AFSE) , 1 , 112

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References [1] Drtil M. , Hutňan M. Technological project, Part 1. Processes and wastewater treatment technologies , (in

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Acta Alimentaria
Authors: M. Hódsági, Á. Jámbor, E. Juhász, S. Gergely, T. Gelencsér, and A. Salgó

Anderson, A.K. & Guraya, H.S. (2006): Effects of microwave heat-moisture treatment on properties of waxy and non-waxy rice starches. Fd Chem. , 97 , 318

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Afek, A., Aharoni, N. & Carmeli, S. (1995): Increasing celery resistance to pathogens during storage and reducing high-risk psoralen concentrations by treatment with GA 3 . J. Am. Soc. Hort. Sci

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. Sorption studies of Zn(II) and Cu(II) onto vegetal compost used on reactive mixtures for in situ treatment of acid mine drainage, Water Research , Vol. 39, No. 13, 2005, pp. 2827–2838. Ayora C

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. Silver dispersion was measured using an H 2 –O 2 titration (pulse mode, AutoChem 2920 Micromeritics). Prior to the H 2 –O 2 titration, 400 mg of sample was subjected to treatment in 10 vol% O 2 /He (30 cm 3 min −1 , 20 °C min −1 ) at 300 °C for 0.5 h

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dietary treatment of celiac disease patients . J. Cereal Sci. , 52 , 337 – 341 . G OMAA , A. & B OYE , J.I. ( 2013 ): Impact of thermal processing time and cookie size on the

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