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Changes of crude protein content in lucerne plant during the first three vegetation cycles
(6th Central European Congress on Food, CEFood 2012, 2012)
Investigation was performed to observe the changes of crude protein (CP) content in lucerne plant during the first three vegetation cycles within one vegetation season, with the aim to optimize the lucerne utilization in ...
Significance of internal amplification control for the detection of human noroviruses from different food samples by real-time RT-PCR
(6th Central European Congress on Food, CEFood 2012, 2012)
Among human enteric viruses, the noroviruses (NoVs) are of a major epidemiological significance as a common cause of both epidemic and sporadic non-bacterial gastroenteritis in humans. According to the recent CDC data, ...
Antioxidant capacity and sensory characteristics of special herb brandy
(6th Central European Congress on Food, CEFood 2012, 2012)
Plum brandy is traditional Serbian alcoholic beverage, made by distillation of fermented plum variety Prunus domestica. Distillate is colorless and has characteristic fruit aroma, which originates from the component of the ...
Microencapsulation of natural antioxidants from Pterospartum tridentatum in different alginate and inulin systems
(6th Central European Congress on Food, CEFood 2012, 2012)
The bioactivity of natural antioxidants from plant extracts is well known. Still, the effectiveness of these natural antioxidants, namely polyphenols, depends on preserving their stability, which can be increased by ...
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 ...
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 ...
Effect of encapsulated autochtonous potential probiotic bacteria Lactobacillus paracasei 08 on the characteristics of the soft goat cheese
(6th Central European Congress on Food, CEFood 2012, 2012)
The survival of the encapsulated potential probiotic strain Lactobacillus paracasei 08 and commercial probiotic bacteria Lactobacillus acidophilus LA-5 and their effect on the soft goat cheese production were investigate. ...
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 ...