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Prikaz rezultata 371-375 od 375
White cheeses as a potential source of bioactive peptides
(Croatian Dairy Union, Zagreb, 2017)
In addition to the nutritional value, cheese and other fermented milk-based products are a good source of biologically active proteins and peptides. Bioactive peptides in cheese are mainly formed during cheese production, ...
Raman microspectroscopy: toward a better distinction and profiling of different populations of dental stem cells
(Medicinska Naklada, Zagreb, 2019)
Aim To characterize stem cells originating from different dental tissues (apical papilla [SCAP], dental follicle [DFSC], and pulp [DPSC]) and test the capacity of Raman microspectroscopy to distinguish between the three ...
Reaction of susceptible maize inbred lines to herbicides
(Društvo genetičara Srbije, Beograd, 2017)
Maize production is inconceivable without herbicide application, and certainly depends on crop susceptibility. Some injuries could be induced by herbicides, what could result in yield losses. This is especially prominent ...
Modification of functional quality of beer by using microencapsulated green tea (camellia sinensis l.) And ganoderma mushroom (ganoderma lucidum l.) Bioactive compounds
(Savez hemijskih inženjera, Beograd, 2017)
Increasing interest in production of frequently consumed functional food products has focused the present study on implementation of microencapsulated Ganoderma mushroom and green tea bioactive compounds in beer production. ...
Content of Total Phenolics, Flavan-3-Ols and Proanthocyanidins, Oxidative Stability and Antioxidant Capacity of Chocolate During Storage
(University of Zagreb, 2016)
Antioxidant (AO) capacity of chocolates with 27, 44 and 75 % cocoa was assessed after production and during twelve months of storage by direct current (DC) polarographic assay, based on the decrease of anodic current caused ...