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Recent advances in using supplements in cattle feeding / Novija saznanja o korišćenju dodataka u ishrani goveda
(Institut PKB Agroekonomik, Padinska skela, 2000)
This review considers using different supplements in feeding the most sensitive categories of cattle with high genetic potential, cows in postpartal period and calves in the first few weeks of age. There are discussions ...
Influence of yeast, probiotics and enzymes in rations on dairy cows performances during transition / Uticaj kvasaca, probiotika i enzima u obrocima na proizvodnost visokomlečnih krava u tranzicionom periodu
(Institut za stočarstvo, Beograd, 2008)
The main goal of this paper was to investigate the influence of some additives included into high yielding dairy cows rations to overcome the problems in early lactation. These substances directly affect the productive ...
Characterization of kombucha microflora in fermented milk beverages / Karakterizacija mikroflore kombuhe u fermentisanim mlečnim napicima
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2009)
Application of tea fungus has been increasing world-wide as it is useful for obtaining fermented tea beverages with potential therapeutic characteristics. It is known that tea fungus is composed of acetic acid bacteria and ...
Ca-alginate hydrogel mechanical transformations - The influence on yeast cell growth dynamics
(Elsevier, Amsterdam, 2007)
A mathematical model was formulated to describe yeast cell growth within the Ca-alginate microbead during air-lift bioreactor cultivation. Model development was based on experimentally obtained data for the intra-bead cell ...
Phase-field modeling of dynamics of immobilized yeast cell growth in Ca-alginate microbead / Fazno modelovanje dinamike rasta imobilisanih ćelija kvasca u Ca-alginatnim nosačima
(Univerzitet u Nišu - Tehnološki fakultet, Leskovac, 2007)
A phase-field model was formulated to describe yeast cell growth within the Ca-alginate microbead during air-lift bioreactor cultivation. Model development was based on experimentally obtained data for intra-bead yeast ...
Aroma formation by immobilized yeast cells in fermentation processes
(Wiley, Hoboken, 2015)
Immobilized cell technology has shown a significant promotional effect on the fermentation of alcoholic beverages such as beer, wine and cider. However, genetic, morphological and physiological alterations occurring in ...
The effects of Prokupac variety clones and vinification method on the quantity of resveratrol in wine / Uticaj vrste klona prokupca i postupka vinifikacije na sadržaj rezveratrola u vinu
(Univerzitet u Novom Sadu - Naučni institut za prehrambene tehnologije, Novi Sad, 2019)
The focus of this study was to investigate the effects of clones (subvarieties) of autochthonous Serbian grape variety Prokupac, along with the influence of vinification method on the content of transand cis-resveratrol ...
Raman spectroscopy and determination of soil yeasts / Raman spektroskopija i determinacija zemljišnih kvasaca
(Inženjersko društvo za koroziju, Beograd, 2016)
In this paper, two isolates of yeasts, members of the genus Candida, have been examined using Raman spectroscopy. The yeasts were isolated from soils sampled at the town park in Tivat (Montenegro) and experimental farm ...
Aroma formation by immobilized yeast cells in fermentation processes
(Wiley, 2015)
Immobilized cell technology has shown a significant promotional effect on the fermentation
of alcoholic beverages such as beer, wine and cider. However, genetic, morphological and
physiological alterations occurring ...
SERBIAN BLACK TRUFFLE TUBER AESTIVUM: MICROBIOTA AND EFFECTS OF DIFFERENT FREEZING REGIMES ON VOLATILE AROMA COMPOUNDS DURING STORAGE
(Journal of Agricultural Sciences (Belgrade)Journal of Agricultural Sciences (Belgrade), 2023)
The use of truffles in food is based mainly on the addition of artificial flavors, aiming to achieve an intense aroma in the products. As truffle is a natural product with nutritional and functional properties, it is ...