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The effect of fermentation conditions on polyphenol content of raspberry wine
(6th Central European Congress on Food, CEFood 2012, 2012)
In the two past decades, there has been a great deal of research on polyphenol compounds and their antioxidant properties. Raspberry as a fruit species is widely grown in Serbia and is well known in the world for its ...
Quantitative determination of total anthocyanins and flavonoids in natural products obtained from grapes and malt
(6th Central European Congress on Food, CEFood 2012, 2012)
Wines and beers are a rich source of different compounds that show beneficial effects to the human body and their consummation in reasonable amounts can improve health. Among them, the most important are phenolic compounds ...
Encapsulation of basil (Ocimum basilicum) essential oil
(6th Central European Congress on Food, CEFood 2012, 2012)
Basil (Ocimum basilicum) is an aromatic plant widely used as a culinary herb, commonly added as fresh. There are many scientific studies that have confirmed health benefits of the basil oil. Bioactive compounds of the ...
Optimization of drying kinetics of broccoli (Brassica oleracea L.)
(6th Central European Congress on Food, CEFood 2012, 2012)
The aim of this paper was to optimize the technological process of broccoli drying. The drying experiment were carried out in the laboratory dehydrator, at two temperature regimes of drying, batch process (constant air ...
Improvement of production and placement of traditional dairy products in Serbia
(6th Central European Congress on Food, CEFood 2012, 2012)
Traditional food products represent a heritage and are the result of accumulated empirical knowledge that is passed through the generations. Dairy products, including cheeses and kajmak, have a long tradition of production ...
Analysis of mass and energy balance in the initial stage of kajmak production
(6th Central European Congress on Food, CEFood 2012, 2012)
Kajmak is a traditional Serbian dairy product which can be classified between cheeses and butter. Initial stage of kajmak production (first 60 min of kajmak formation process) results in surface coagulation of top layer ...
The variations in quality of maize biomass in different environments
(6th Central European Congress on Food, CEFood 2012, 2012)
Successful maize cropping in rein-fed conditions depends mainly on meteorological factors and in lesser extent on substrate (soil). The trial with 5 maize hybrids was set up during period of 2005-2010 on alluvium and ...
Chemical characterization of hull-less pumpkin seed oil press-cake
(6th Central European Congress on Food, CEFood 2012, 2012)
The utilization of agricultural waste products to produce food has recently received increased attention, not only to minimize waste disposal problems, but to help maximize potential resources and production of new and ...
Possibilities for the use of plant oils in fermented sausages production
(6th Central European Congress on Food, CEFood 2012, 2012)
Three batches of fermented sausages were made: control (C - 75/25 meat/backfat ratio) and two variants (20% of backfat was substituted by grapeseed oil): variant 1 (var1) with pre-emulsified oil and variant 2 (var2) with ...
Nutritional value of the oil extracted from the pumpkin seed oil cake
(6th Central European Congress on Food, CEFood 2012, 2012)
Oil cake is a by-product which remains after the pressing of pumpkin seeds. Until recently, it was mainly used as animal fodder, but lately it has been increasingly used for nutritious food products or ingredients. As the ...