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Prikaz rezultata 1-10 od 41
Quantification of viable spray-dried Lactobacillus plantarum TA and 7A after two years of storage by using real-time PCR
(6th Central European Congress on Food, CEFood 2012, 2012)
Probiotic are "living microorganisms, which upon ingestion in certain numbers, exert health benefits beyond inherent basic nutrition", and it is recommended that probiotic products contain at least 107 live microorganisms ...
Effect of diet on lipid content and fatty acid profile of common carp (Cyprinus carpio L.)
(6th Central European Congress on Food, CEFood 2012, 2012)
Production of fish in Serbia is insufficient despite of favorable climate properties. Dominant form of national aquaculture system is semi-intensive carp breeding. Except cereals, in the recent years extruded and pelleted ...
Qualitative response of lettuce grown in aerated water of Palic Lake
(6th Central European Congress on Food, CEFood 2012, 2012)
Increasing need among human population for fresh vegetables has generated numerous investigations related to growing alternatives. This research aimed at evaluation of possibility to grow plants on treated wastewater. The ...
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, ...
The influence of apple juice added in blackberry and sour cherryjuices on their total phenols content and antioxidative capacity
(6th Central European Congress on Food, CEFood 2012, 2012)
The study is based on the investigation of total phenol contents and antioxidant potential of blackberry and sour cherry juices blended with apple juice. The objective was to determine the effect of apple juice added in ...
Proximate composition and sensory characteristics of Sremska sausage produced in a traditional smoking house
(6th Central European Congress on Food, CEFood 2012, 2012)
The goal of this paper was to determine the proximate composition and sensory characteristics during storage of Sremska sausage produced in a traditional way in the smoking house, from the meat of commercial 7-month-old ...
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 ...
Attitudes of Vlasina honey producers towards geographical indications
(6th Central European Congress on Food, CEFood 2012, 2012)
The Republic of Serbia is known as a producer of wide range honey varieties. The Vlasina plateau in the south part of Serbia covers the area of 12740.90 ha. According to the Regulation of the Government of the Republic of ...
Importance of zooplankton as live feed for carp larvae
(6th Central European Congress on Food, CEFood 2012, 2012)
Zooplankton is a very important source of natural food for larvae of many aquaculture species. In semi-intensive systems, which are the dominant type of carp production, many fish species feed on both zooplankton and ...