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Приказ резултата 1121-1124 од 1124
Customizing the spent coffee for Trichoderma reesei cellulase immobilization by modification with activating agents
(Elsevier Science Bv, Amsterdam, 2018)
This study has explored the possibility to reuse the waste, spent coffee material for the cellulase enzyme immobilization. By the coffee surface modification with different activating agents, it was attempted to develop ...
Phenolic profiles of Serbian autochthonous variety "Prokupac' and monovarietal international wines from the Central Serbia wine region
(Taylor & Francis Ltd, Abingdon, 2018)
Phenolic profiles of young monovarietal white and red wines from the Central Serbia were investigated. Quantification of phenolics was done using ultra-high-performance liquid chromatography (UHPLC) coupled with a diode ...
Synergistic effect of three encapsulated strains of probiotic bacteria on quality parameters of chocolates with different composition
(Elsevier Science Bv, Amsterdam, 2017)
Among the carriers of probiotic bacteria in the field of non-dairy foods, chocolate is one of the most appealing. Following the contemporary trend impelled with better efficiency, a compilation of three pro biotic strains ...
Dark chocolate as a matrix for probiotic bacteria
(6th Central European Congress on Food, CEFood 2012, 2012)
Food products containing beneficial microorganisms, mostly lactic acid bacteria which effectively affect human digestive and immune systems, represent one of the largest market of functional foods, with dairy products as ...