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Now showing items 1341-1350 of 1370
Insight in changes in starch and proteins molecular structure of non-wheat cereal flours influenced by roasting and extrusion treatments
(Food HydrocolloidsFood Hydrocolloids, 2023)
Barley, rye, triticale, oat, sorghum and millet flours, subjected to roasting or extrusion treatment, were analyzed by scanning electron microscopy (SEM), differential scanning calorimetry (DSC), Fourier-transform infrared ...
Investigation of Ca-alginate hydrogel rheological behaviour in conjunction with immobilized yeast cell growth dynamics
(Taylor & Francis Ltd, Abingdon, 2007)
The rheological model is developed to elucidate the mechanism of Ca-alginate microbead deformation in the course of cell growth within. It is a complex process influenced by relaxation of the expanded polymer network inside ...
Antioxidant Capacity Determination of Complex Samples and Individual Phenolics - Multilateral Approach
(Bentham Science Publ Ltd, Sharjah, 2016)
Antioxidant (AO) capacity of various medicinal plants extracts and phenolic compounds was assessed by the most widely used spectrophotometric assays such as ferric reducing antioxidant power (FRAP) and scavenging of ...
Consumer attitudes and perceptions towards chilled ready-to-eat foods: a multi-national study
(Journal fur Verbraucherschutz und LebensmittelsicherheitJournal fur Verbraucherschutz und Lebensmittelsicherheit, 2023)
Understanding consumers’ behavior and their handling of high-risk foods at home is essential for reducing the number of foodborne illnesses. This study shows the results of a cross-national analysis of consumers’ perception ...
Hydraulic properties of fine-textured soils in lowland ecosystems of Western Serbia vary depending on land use
(Geoderma RegionalGeoderma Regional, 2023)
Land use in agriculture can alter the physical, chemical and biological properties of soils, but little is known how it affects the hydraulic properties of the fine-textured soils of lowland agroecosystems in continental ...
Composition of proteins in fresh whey as waste in tofu processing
(Journal of Environmental Science and Health - Part B Pesticides, Food Contaminants, and Agricultural WastesJournal of Environmental Science and Health - Part B Pesticides, Food Contaminants, and Agricultural Wastes, 2023)
Tofu whey is a pale-yellowish liquid with specific aroma/taste which remains as the byproduct/waste after tofu squeezing and represents an environmental problem for direct disposal. Understanding the fresh tofu whey protein ...
SUSCEPTIBILITY OF FOUR STORED-PRODUCT INSECT PESTS TO BEAUVERIA BASSIANA AND METARHIZIUM ANISOPLIAE STRAINS
(RediaRedia, 2022)
Insect infestations are considered one of the major problems causing enormous economic losses in stored grains. Laboratory bioassays were performed to establish the mortality induced by the commercially available Beauveria ...
Physiological basis of differential zinc and copper tolerance of Verbascum populations from metal-contaminated and uncontaminated areas
(Springer Heidelberg, Heidelberg, 2016)
Metal contamination represents a strong selective pressure favoring tolerant genotypes and leading to differentiation between plant populations. We investigated the adaptive capacity of early-colonizer species of Verbascum ...
The effect of two types of mould inoculants on the microbiological composition, physicochemical properties and protein hydrolysis in two Gorgonzola-type cheese varieties during ripening
(Wiley-Blackwell, Malden, 2011)
The aim of this paper was to investigate the role of two types of Penicillium roqueforti moulds (type esportazione and dolce) in the ripening of two Gorgonzola-type cheese varieties. Cheeses were analysed after 4, 14, 30 ...
Two cases of exogenous endophthalmitis due to Fusarium moniliforme and Pseudomonas species as associated aetiological agents
(Mycoses, 1993)
Perforative eye injuries in two patients were complicated by fulminant endophthalmitis. In both patients the cornea was free of micro‐organisms. Vitrectomy of the posterior pars plana was performed and the contents of the ...