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Encapsulation of basil (Ocimum basilicum) essential oil
(6th Central European Congress on Food, CEFood 2012, 2012)
Basil (Ocimum basilicum) is an aromatic plant widely used as a culinary herb, commonly added as fresh. There are many scientific studies that have confirmed health benefits of the basil oil. Bioactive compounds of the ...
Antioxidant capacity and sensory characteristics of special herb brandy
(6th Central European Congress on Food, CEFood 2012, 2012)
Plum brandy is traditional Serbian alcoholic beverage, made by distillation of fermented plum variety Prunus domestica. Distillate is colorless and has characteristic fruit aroma, which originates from the component of the ...
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 ...
Quantitative determination of total anthocyanins and flavonoids in natural products obtained from grapes and malt
(6th Central European Congress on Food, CEFood 2012, 2012)
Wines and beers are a rich source of different compounds that show beneficial effects to the human body and their consummation in reasonable amounts can improve health. Among them, the most important are phenolic compounds ...
The effect of fermentation conditions on polyphenol content of raspberry wine
(6th Central European Congress on Food, CEFood 2012, 2012)
In the two past decades, there has been a great deal of research on polyphenol compounds and their antioxidant properties. Raspberry as a fruit species is widely grown in Serbia and is well known in the world for its ...
Microencapsulation of natural antioxidants from Pterospartum tridentatum in different alginate and inulin systems
(6th Central European Congress on Food, CEFood 2012, 2012)
The bioactivity of natural antioxidants from plant extracts is well known. Still, the effectiveness of these natural antioxidants, namely polyphenols, depends on preserving their stability, which can be increased by ...
The ripening of white brined cheeses made with commercial and potential autochthonous probiotic strains
(6th Central European Congress on Food, CEFood 2012, 2012)
The white brined cheeses are the most popular cheeses with the long tradition of production and consumption in Serbia. Modern medical research studies indicate the importance of diet in the maintenance and improvement of ...
Specificity of geographic area as one of the prerequisites for the denomination of the geographic origin
(6th Central European Congress on Food, CEFood 2012, 2012)
Defined geographic area with their specifity regarding unique plant species and autochthonous breeds - Sjenica and Pirot Pramenka, among traditional cheese-making practice of local community, are prerequisite for protection ...
Biological treatment of animal feeds
(6th Central European Congress on Food, CEFood 2012, 2012)
Biological treatment of feeds includes its exposure to the influence of exogenous enzymes in digestive tract of animals, i.e. exposure to the process of fermentation under the influence of microorganisms (pre-digestion) ...
Significance of carp (Cyprinus carpio) feeding with Chironomidae larvae for meat quality improvement in the semiintensive production system
(6th Central European Congress on Food, CEFood 2012, 2012)
Fish nutrition based on combination of natural food (zooplankton and bottom fauna) as main protein source, and added food, mostly cereals, as energy supply, is one of the main features of the world prevailing, semi-intensive ...