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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 ...
Microencapsulation of potential probiotic strain lactobacillus plantarum JS7A by spray drying
(6th Central European Congress on Food, CEFood 2012, 2012)
In the present study, we investigated the use of spray drying as a way to prepare dairybased powders with high number of viable cells of the potential probiotic strain L. plantarum JS7A. Microencapsulation was done using ...
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 ...
Content of heavy metals in carpophores of wild mushroom (Boletus edulis)
(6th Central European Congress on Food, CEFood 2012, 2012)
Boletus edulis is among the most popular and widely consumed wild macromycetes, being rich in minerals, dietary fiber, vitamins and having medical properties they have been used as antibacterial, anti-tumor, anti-cholesterol ...
Modern trends of food packaging
(6th Central European Congress on Food, CEFood 2012, 2012)
Packaging has an active role in processing, preservation and retaining the quality of the food. The growing consumers demands for the food that are ready to eat, fresh-tasting, nutrient and vitamin rich and minimally-processed ...
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 ...
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 ...
Antimicrobial activity of polysaccharides extracted from medicinal mushrooms on Campylobacter jejuni and Staphylococcus aureus
(6th Central European Congress on Food, CEFood 2012, 2012)
Modern consumers demand for fresh and minimally treated food products is dictating a trend of reducing the use of man-made chemical preservatives, although this could increase health risk, caused by foodborne pathogens and ...
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 ...