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Changes of quality and antioxidative potential by raspberry freezing / Promena kvaliteta i antioksidativnog potencijala pri smrzavanju maline
(Savez mašinskih i elektrotehničkih inženjera i tehničara Srbije (SMEITS), Beograd, 2014)
More recently the interest for antioxidant properties of food was increased, due to their health-promoting properties. In the analysis of food, in addition to finding the usual quality parameters, one more often determines ...
Water activity Aw, value of raspberry dehydrofreezing / Vrednosti aktivnosti vode Aw pri dehidrofrizingu maline
(Savez mašinskih i elektrotehničkih inženjera i tehničara Srbije (SMEITS), Beograd, 2009)
Dehydrofreezing is a combination of two conventional operations: dehydration (drying) and freezing. Food treated using this method is frozen concentrated food. Usually the dry matter content increases twofild, threefold, ...