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Influence of lettuce cultivar on morphological properties and yield
(University of Banja Luka Faculty of Agriculture, 2022)
Lettuce, or Lactuca sativa L., is a leafy vegetable from Asteraceae family, that
has great nutritional value and it is beneficial for human health. Leaves of this
annual plant are great source of fiber in addition to ...
NUTMEG SPICE – SOURCE OF NATURAL ANTIOXIDANTS
(32nd Scientific-Expert Conference of Agriculture and Food Industry- Book of Abstracts, 2022)
Nutmeg is the spice from evergreen-tree Myristica fragrans from family Myristicaceae, obtained
by peeling seeds from cover (mace). Nutmeg is sold as whole seed or ground spice, and is also a
raw material for several ...
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 ...
Agrikulturna hemija
(Univerzitet "Edukons", 2022)
Značaj hemije u našim životima je bez presedana. Iako ima svoju važnost u širem
smislu u okviru fotosintetičke aktivnosti koja je direktno odgovorna za vazduh koji udišemo,
hemija takođe ima ogroman potencijal da pruži ...
The effects of two progestins and 17α-ethinylestradiol on cultured hepatocyte spheroids of brown trout (salmo trutta)
(European Society for Comparative Endocrinology and International Society for Fish Endocrinology, 2022)
Progestins are classified as emerging micropollutants in freshwater ecosystems. The concentrations of this class of contaminants in water have been increasing, since they are of anthropogenic origin and their use in human ...
Testing the trout liver RTL-W1 cell line potential to study the influences of temperature on the effects of endocrine disruptors
(European Society for Comparative Endocrinology and International Society for Fish Endocrinology, 2022)
Global warming is an undeniable reality, and one consequence is a continuous increase in the temperature of different water bodies. This phenomenon affects numerous processes in the aquatic ecosystems, including the impacts ...
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 ...
Oyster mushroom (Pleurotus ostreatus) cultivation on different food waste originated substrates
(Persatuan Penyelidik dan Pengusaha Cendawan Malaysia (PPPCM), 2021)
Oyster mushroom (Pleurotus ostreatus) was cultivated on seven substrate mixtures,
containing grape pomace, soybean husk and sunflower seed husk, which represent the
wastes from the wine and edible oil industry. Wheat ...
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, ...
Medicinal and aromatic herbs as functional ingredients for specialty beverages
(Book of Abstracts of IBSC International Bioscience Conference and the 8th International PSU – UNS Bioscience, Conference Towards the SDG Challenges, 2021)
INTRODUCTION:
The quest for foods that have a health-promoting impact began many years ago as a functional food. Nowadays, the varieties of food products and food ingredients are more about how they impact the health and ...