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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 ...
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 ...
Encapsulation and release profiles of caffeine from microparticles
(6th Central European Congress on Food, CEFood 2012, 2012)
The purpose of this study was to encapsulate caffeine in alginate-chitosan cross-linked microparticles enriched with ascorbic acid by applying electrostatic extrusion technique. Three different forms of caffeine were ...
Lycopene content and antioxidant capacity of tomato jam
(6th Central European Congress on Food, CEFood 2012, 2012)
Tomato (Solanum lycopersicum) is the world's second largest vegetable crop after the potato and a major source of lycopene. Lycopene is a red carotenoid and an efficient free radical scavenger, which presence in the diet ...
Encapsulation of natural antioxidant resveratrol in liposomes
(6th Central European Congress on Food, CEFood 2012, 2012)
Liposomes have been shown to be suitable systems for encapsulation and preserving the health-beneficial properties of a wide range of biological active ingredients such as resveratrol (RSV). The aim of this study was to ...
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 ...
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 ...
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 ...
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 ...
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 ...