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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 ...
Analysis of mass and energy balance in the initial stage of kajmak production
(6th Central European Congress on Food, CEFood 2012, 2012)
Kajmak is a traditional Serbian dairy product which can be classified between cheeses and butter. Initial stage of kajmak production (first 60 min of kajmak formation process) results in surface coagulation of top layer ...
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 ...
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 ...
Modern trends of food packaging
(6th Central European Congress on Food, CEFood 2012, 2012)
Packaging has an active role in processing, preservation and retaining the quality of the food. The growing consumers demands for the food that are ready to eat, fresh-tasting, nutrient and vitamin rich and minimally-processed ...
Antimicrobial activity of polysaccharides extracted from medicinal mushrooms on Campylobacter jejuni and Staphylococcus aureus
(6th Central European Congress on Food, CEFood 2012, 2012)
Modern consumers demand for fresh and minimally treated food products is dictating a trend of reducing the use of man-made chemical preservatives, although this could increase health risk, caused by foodborne pathogens and ...
Chemical characterization of hull-less pumpkin seed oil press-cake
(6th Central European Congress on Food, CEFood 2012, 2012)
The utilization of agricultural waste products to produce food has recently received increased attention, not only to minimize waste disposal problems, but to help maximize potential resources and production of new and ...
Possibilities for the use of plant oils in fermented sausages production
(6th Central European Congress on Food, CEFood 2012, 2012)
Three batches of fermented sausages were made: control (C - 75/25 meat/backfat ratio) and two variants (20% of backfat was substituted by grapeseed oil): variant 1 (var1) with pre-emulsified oil and variant 2 (var2) with ...
Nutritional value of the oil extracted from the pumpkin seed oil cake
(6th Central European Congress on Food, CEFood 2012, 2012)
Oil cake is a by-product which remains after the pressing of pumpkin seeds. Until recently, it was mainly used as animal fodder, but lately it has been increasingly used for nutritious food products or ingredients. As the ...
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 ...