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The influence of different heat treatment on the vitamin C content in pepper (Capsicum annuum L.)
(University of Belgrade, 2021)
The pepper (Capsicum annuum L.) is vegetables commonly used in the human diet. Due to its exceptional sensory and nutritional properties, it is readily consumed both fresh and processed into various ready meals, pickling, ...
Active and intelligent packaging of food products
(University of Belgrade, 2021)
Conventional packaging must be inert and represent only a passive barrier in the protection of food
products from external environmental conditions. Active packaging is an innovative concept
designed to incorporate ...
Spheroids: in vitro 3D cell cultures of brown trout liver as a model for ecotoxicology research
(Czechoslovak Microscopy Society, 2022)
In 2018, approximately 10.5 million experimental animals were used in the EU for various testing purposes, and 26% of that number accounted for fish. The scientific community, regulatory agencies, and national and EU ...
Sous-vide processing technique: The Influence on Pleurotus Ostreatus Sensory, Textural and Color Properties
(Universiti Teknologi Mara, Kuala Lumpur, Malaysia, 2022)
The world of gastronomy is enriched with a new culinary method sous-vide, which gives the
possibility to control the thermal treatment conditions and adjust it in order to get desired changes related
to the sensory ...