Претраживање
Приказ резултата 1-2 од 2
[The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional serbian white-brined cheeses] [Utjecaj in vitro digestije na antioksidativna svojstva u vodi topljivih i netopljivih proteinskih frakcija tradicionalnih srpskih bijelih sireva u salamuri]
(Hrvatska Mljekarska Udruga, 2021)
The influence of simulated in vitro digestion on antioxidant potential of protein fractions of traditional Serbian white-brined cheeses was investigated. Water-soluble (WSF) and water-insoluble fractions (WINF) of three ...
Quality characteristics of ‘Pasta-Filata’ Serbian Kačkavalj cheese and regulatory compliance assessment
(MljekarstvoMljekarstvo, 2023)
The purpose of this study was to investigate the chemical, proteolysis, microbiological, colour and textural characteristics of Serbian Kačkavalj cheese in order to determine the variability degree between cheeses, compare ...