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Приказ резултата 11-20 од 22
Obtaining antioxidants and natural preservatives from food by-products through fermentation: A review
(MDPI AG, 2021)
Industrial food waste has potential for generating income from high-added-value compounds through fermentation. Solid-state fermentation is promising to obtain a high yield of bioactive compounds while requiring less water ...
Green Coating Polymers in Meat Preservation
(MDPI, 2021)
Edible coatings, including green polymers are used frequently in the food industry to improve and preserve the quality of foods. Green polymers are defined as biodegradable polymers from biomass resources or synthetic ...
Kinetic Parameters Identification of Conductive Enhanced Hot Air Drying Process of Food Waste
(Serbian Society of Heat Transfer Engineers, 2021)
The efficient utilization of waste from food industry is possible after thermal treatment of the material. This treatment should be economically feasible and compromise the energy efficient drying process. The main goal ...
Role of the food supply chain stakeholders in achieving un sdgs
(MDPI AG, 2021)
This paper gives an overview of main food supply chain stakeholders and their role in achieving the UN Sustainable Development Goals (SDGs). As this supply chain is global, playing a significant role in feeding the world, ...
In search of traces of the mandrake myth: the historical, and ethnobotanical roots of its vernacular names
(BioMed Central Ltd, 2021)
Mandrake (Mandragora spp.) is one of the most famous medicinal plant in western cultures since Biblical times and throughout written history. In many cultures, mandrake is related to magic and witchcraft, which is said to ...
The influence of extreme weather events on farm economic performance – a case study from Serbia
(Firenze University Press, 2021)
Western Balkan region, particularly Serbia, is faced with an increased frequency of extreme weather events, as a consequence of global climate change. However, there is still no enough research on how the effects of extreme ...
Analysis of Pungency Sensation Effects from an Oral Processing, Sensorial and Emotions Detection Perspective—Case Study with Grilled Pork Meat
(MDPI, 2021)
Pungency is an interesting sensory stimulus analyzed from different perspectives, in particular the underpinning mechanisms of its sensation and perception. In this study, grilled pork meat coated with three types of hot ...
Factors affecting rearing practices and health of calves on family farms
(Ministerio de Agricultura Pesca y Alimentacion, 2021)
Calf rearing practices vary in different countries and may be affected by many factors. Poor management is related to diseases outbreak and death in calves. This study aimed to analyze practices in calf rearing and the ...
Distribution of polyphenolic and sugar compounds in different buckwheat plant parts
(Royal Society of Chemistry, 2021)
The aim of this study was to provide information on the phenolic and sugar profiles of different parts of the buckwheat plant, which can define that buckwheat is a functional food, with a high nutritional value and very ...
Multiferroic heterostructure BaTiO3/ε-Fe2O3composite obtained by in situ reaction
(International Institute for the Science of Sintering (IISS), 2021)
Solid-state reaction between BaTiO3and Fe2O3was used to produce a multiferroic heterostructure composite. Commercial BaTiO3and Fe(NO3)3•9H2O were suspended in ethanol for 30 minutes in an ultrasound bath. The prepared ...