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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. ...
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 ...
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 ...
Effect of dietary fat level on body dimensions and weight gain of carp
(6th Central European Congress on Food, CEFood 2012, 2012)
The aim of this study was to investigate the impact of different level of fat in diets on body dimensions and weight gain of carp fry. Fish diets contained 38% protein and 8,12 or 16% of fat. The experiment was carried out ...
Improvement of production and placement of traditional dairy products in Serbia
(6th Central European Congress on Food, CEFood 2012, 2012)
Traditional food products represent a heritage and are the result of accumulated empirical knowledge that is passed through the generations. Dairy products, including cheeses and kajmak, have a long tradition of production ...
Analysis of mass and energy balance in the initial stage of kajmak production
(6th Central European Congress on Food, CEFood 2012, 2012)
Kajmak is a traditional Serbian dairy product which can be classified between cheeses and butter. Initial stage of kajmak production (first 60 min of kajmak formation process) results in surface coagulation of top layer ...
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 ...
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 ...