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Scientific Challenges in Performing Life-Cycle Assessment in the Food Supply Chain
(MDPI, BASEL, 2019)
This paper gives an overview of scientific challenges that occur when performing life-cycle assessment (LCA) in the food supply chain. In order to evaluate these risks, the Failure Mode and Effect Analysis tool has been ...
Arsenic removal by magnetite-loaded amino modified nano/microcellulose adsorbents: Effect of functionalization and media size
(Elsevier, Amsterdam, 2019)
Comparative adsorption study related to benefits of parent media size, i.e. microfibrillated cellulose (MC) versus nanocellulose (NC) support, for the preparation of magnetite (MG) based high performance adsorbent for ...
Distribution and Characterization of Monilinia spp. Causing Apple Fruit Decay in Serbia
(Amer Phytopathological Soc, St Paul, 2018)
Brown rot, caused by Monilinia spp., is an economically important pre and postharvest disease of pome and stone fruits worldwide. In Serbia, apple is the most widely grown pome fruit, and the distribution of economically ...
Application of new insoluble dietary fibres from triticale as supplement in yoghurt - effects on physico-chemical, rheological and quality properties
(Wiley, Hoboken, 2018)
BACKGROUND: The need to increase the daily intake of dietary fibres opens a new chapter in the research of functional foods enriched with fibres. The potential application of an innovative product - insoluble dietary fibres ...
The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin
(MDPI, BASEL, 2019)
We investigated the effect of milk type on the proteolysis and total antioxidant capacity (TEAC) of white-brined cheeses prepared from high-heat-treated (90 degrees C, 10 min) cow's and goat's milk, pretreated with chymosin ...
Oxygen Consumption Rate Analysis of Mitochondrial Dysfunction Caused by Bacillus cereus Cereulide in Caco-2 and HepG2 Cells
(MDPI, BASEL, 2018)
The emetic syndrome of Bacillus cereus is a food intoxication caused by cereulide (CER) and manifested by emesis, nausea and in most severe cases with liver failure. While acute effects have been studied in the aftermath ...
Food hygiene practices in different food establishments
(Elsevier Sci Ltd, Oxford, 2014)
The aim of this study was to investigate three dimensions of food hygiene in three European cities Belgrade, Thessaloniki and Porto. The first dimension of the survey was to evaluate the level of hygiene in different food ...
The Effect of Cantharellus Cibarius Addition on Quality Characteristics of Frankfurter during Refrigerated Storage
(MDPI, BASEL, 2019)
The antioxidant and antimicrobial properties of Cantharellus cibarius decoction and the effect of mushroom addition on the physicochemical and microbiological properties of frankfurters during refrigerated storage were ...
Mycotoxins and Mycotoxin Producing Fungi in Pollen: Review
(MDPI, BASEL, 2019)
Due to its divergent chemical composition and good nutritional properties, pollen is not only important as a potential food supplement but also as a good substrate for the development of different microorganisms. Among ...
Chemical Characterization of Fruit Wine Made from Oblacinska Sour Cherry
(Hindawi Ltd, London, 2014)
This paper was aimed at characterizing the wine obtained from Oblacinska, a native sour cherry cultivar. To the best of our knowledge, this is the first paper with the most comprehensive information on chemical characterization ...