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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. ...
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 ...
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 ...
Contemporary aspects of lucerne use in animal nutrition
(6th Central European Congress on Food, CEFood 2012, 2012)
An overview of current trends in lucerne use in animal nutrition in different forms: fresh lucerne, preserved lucerne - hay and haylage, or a component of mixtures as dehydrated lucerne and protein-carotenoide concentrate ...
Protected Geographical Indication as a tool for valorisation of agro-food potentials and improving marketing: Case of "Sjenica cheese" in the Republic of Serbia
(6th Central European Congress on Food, CEFood 2012, 2012)
Traditional and typical agri-food products in the Republic Serbia have an important place in consumption. These products, especially from the Pester region in the South-Western of the Republic of Serbia where the Sjenica ...
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 ...
Beer as an integral part of healthy diets - Current knowledge and perspective
(6th Central European Congress on Food, CEFood 2012, 2012)
Beer is one of the oldest beverages. Throughout history, it has been accepted not only as a refreshing drink, but also as a liquid bread, a source of energy, a healing remedy and, lastly, as a safe drink that can promote ...