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Cheeses with medicinal and aromatic plants, produced in Europe / Karakteristike sireva sa dodatkom lekovitog i aromatičnog bilja
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2009)
In the production of cheeses, the application of medicinal and aromatic herbs is reflected both in improving sensory characteristics, and increasing stability and shelf life of final products. Also, the final product gets ...
Application of electron microscopy techniques in cheese research / Primena tehnika elektronske mikroskopije u proučavanju sireva
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2009)
Four types of electron microscopes, i.e. scanning electron microscope, cryo-scanning electron microscope, transmission electron microscope and environmental scanning electron microscope, as well as confocal laser scanning ...
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 ...
Characteristics of ice cream with lower fat content / Karakteristike sladoleda sa smanjenim sadržajem masti
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2009)
Popularity of ice cream is based on its highly specific sensory characteristics. However, because of high energetic value due to sugar and milk fat presence, ice cream is often criticized by nutritionists. New nutrition ...
Housing conditions and milk quality of cows from mountain Golija region / Uslovi smeštaja i kvalitet mleka krava sa područja Golije
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2009)
In this work, results from examination of housing and keeping conditions of cows on six farms in the region of mountain Golija and the hygienic quality of the bulk milk samples from each of the households are presented. ...
Cheeses with dietetic and functional properties / Sirevi sa dijetetskim i funkcionalnim svojstvima
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2009)
Modern medicine indicates the strong importance of diet in the preservation and the improvement of people's health. Hence, during the last few decades, a substantial interest for the production of cheeses with dietetic and ...
Saccharomyces boulardii the only probiotic yeast / Saccharomyces boulardii jedini kvasac probiotik
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2009)
Yeasts as eukaryotes do have a more diverse enzymatic profile than lactic acid bacteria. They provide protection against pathogenic bacteria and toxic compounds by surface binding. Saccharomyces boulardii, a non-pathogenic ...