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Challenges in Evaluating Quality of the Serbian Traditional Dairy Product Kajmak
(Journal of Food QualityJournal of Food Quality, 2023)
Kajmak, a traditional Serbian dairy product, is a top, crust layer of milk containing a high amount of aggregated milk fat and proteins, formed during long cooling of boiled milk. Due to variations in production technologies, ...
Health concerns associated to tropane alkaloids in maize food products in Serbia
(HeliyonHeliyonHeliyon, 2023)
Following the implementation of the European regulation limiting the presence of tropane alkaloids in certain foods, a survey was conducted in Serbia on 103 maize products (grits, polenta and semolina) to determine atropine ...
Cheese Fermented with Human-Derived Limosilactobacillus reuteri DSM 17938 and Mushroom Powders: A Novel Psychobiotic Food with Enhanced Bioactivity and Sensory Acceptability
(FermentationFermentation, 2023)
Fermented foods containing psychobiotics are of growing interest among food scientists. Human-derived Limosilactobacillus reuteri DSM 17938, a gut symbiont and potential psychobiotic strain, has been shown to exhibit the ...
Biofilm Adhesion and Micromorphology Analysis after Professional Oral Hygiene Procedures on CAD/CAM Milled and Veneered Zirconia Restorations: In Vitro Study
(Applied SciencesApplied Sciences, 2023)
Objective: The purpose of this study was to evaluate the surface texture and biofilm adhesion of veneered or CAD/CAM milled zirconia (partially stabilized with yttrium) after professional oral hygiene procedures. The samples ...
Climate Potential for Apple Growing in Norway—Part 2: Assessment of Suitability of Heat Conditions under Future Climate Change
(AtmosphereAtmosphere, 2023)
The commercial apple production in Norway is limited to the small regions along the fjords in the southwest part of the country and around lakes or near the sea in the southeast with favorable climate. Due to the rapid ...
Advanced Nanomaterials in Biomedical Application
(NanomaterialsNanomaterials, 2023)
Beef and plant-based burgers' mastication parameters depend on texture rather than on serving conditions
(Journal of Texture StudiesJournal of Texture Studies, 2023)
Previous studies dealing with plant-based meat analogs confirmed the potential of oral processing methods to identify options for improving those products. Knowing that sensory perception can be influenced by adding ...
Enhancement of ZnO@RuO2 bifunctional photo-electro catalytic activity toward water splitting
(Frontiers in ChemistryFrontiers in Chemistry, 2023)
Catalytic materials are the greatest challenge for the commercial application of water electrolysis (WEs) and fuel cells (FCs) as clean energy technologies. There is a need to find an alternative to expensive and unavailable ...
Bio soups – new functional dehydrated soups enriched with lyophilised Fuscoporia torulosa extracts
(International Journal of Food Science and TechnologyInternational Journal of Food Science and Technology, 2023)
The aim of this research was to produce a lyophilised water and ethanol extract from Fuscoporia torulosa mushroom, to determine the antimicrobial and antioxidant potential of the extracts and in industrial conditions to ...
The impact of different methods of drying and preparation method ration method on the basic chemical composition of hay
(Academic Pres, 2023)
The paper presents the results of three different ways of storing the dried mass of hay: bulk, small bales
and large roll bales, as well as the impact of three drying methods: natural in the field, artificial drying with ...