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Effect of probiotic bacteria on chemical composition and sensory quality of fermented sausages
(Elsevier Science Bv, Amsterdam, 2011)
Probiotic food products are very popular on domestic and international markets. The application of probiotics in dairy products is quite frequent, while their application in meat products is still being explored. Three ...
Baseline Sensitivity of Botrytis cinerea Isolates from Raspberry to a Novel Fungicide Fluopyram
(Acta Horticulturae, 2012)
The present study was conducted to evaluate the sensitivity to fluopyram of B. cinerea isolates from wild type population derived from raspberry. The initial isolation was done from infected raspberry fruits originating ...
Changes of crude protein content in lucerne plant during the first three vegetation cycles
(6th Central European Congress on Food, CEFood 2012, 2012)
Investigation was performed to observe the changes of crude protein (CP) content in lucerne plant during the first three vegetation cycles within one vegetation season, with the aim to optimize the lucerne utilization in ...
On function spaces topologies in the setting of Cech closure spaces
(Elsevier Science Bv, Amsterdam, 2011)
We consider different types of topologies on the set of functions between two Cech closure spaces and investigate some of their properties.
Energy efficiency of the lettuce greenhouse production
(Agronomski fakultet Sveucilista u Zagrebu, 10000 Zagreb, 2011)
In this paper the influence of greenhouse construction on energy efficiency in winter lettuce production was estimated fir different double plastic covered greenhouses in Serbia region. In order to see whether the greenhouse ...
The influence of soil mulching and greenhouse covering material on the temperature distribution in lettuce production
(Agronomski fakultet Sveucilista u Zagrebu, 10000 Zagreb, 2011)
The aim of this research was to investigate the temperature distribution 10 cm above the soil in different conditions of lettuce production system (open filed, mulching, low tunnels, greenhouses). Based on the results, ...
Host modification of Penicillium solitum during postharvest decay of apple fruit
(Amer Phytopathological Soc, St Paul, 2011)
Optimization of drying kinetics of broccoli (Brassica oleracea L.)
(6th Central European Congress on Food, CEFood 2012, 2012)
The aim of this paper was to optimize the technological process of broccoli drying. The drying experiment were carried out in the laboratory dehydrator, at two temperature regimes of drying, batch process (constant air ...
Improvement of production and placement of traditional dairy products in Serbia
(6th Central European Congress on Food, CEFood 2012, 2012)
Traditional food products represent a heritage and are the result of accumulated empirical knowledge that is passed through the generations. Dairy products, including cheeses and kajmak, have a long tradition of production ...
Analysis of mass and energy balance in the initial stage of kajmak production
(6th Central European Congress on Food, CEFood 2012, 2012)
Kajmak is a traditional Serbian dairy product which can be classified between cheeses and butter. Initial stage of kajmak production (first 60 min of kajmak formation process) results in surface coagulation of top layer ...