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Modern encapsulation processes in food technology / Savremeni procesi inkapsulacije u tehnologiji hrane
(Društvo za ishranu Srbije, Beograd, 2014)
The encapsulation processes have been intensively studied in the recent years as possible alternative to conventional food technologies. Encapsulation of food active compounds is based on formation of protective layer(s) ...
Physico-chemical and microbiological quality of drinking water in rural communities in the Pozarevac / Fizičko-hemijska i mikrobiološka ispravnost vode za piće u seoskim naseljima na teritoriji opštine Požarevac
(Društvo za ishranu Srbije, Beograd, 2014)
In rural areas in the territory of Pozarevac samples were taken in 10 villages that have no central water supply: Ostrovo, Petka, Kličevac, Maljurevac, Bubušinac, Bratinac, Dubravica, Batovac, Brežane, Živica. 20 samples ...
The effect of Ganoderma lucidum fruit body on antioxidant capacity of grape brandies / Uticaj plodonosnog tela gljive Ganoderma lucidum na antioksidativni kapacitet lozovih rakija
(Društvo za ishranu Srbije, Beograd, 2014)
In the Far East countries medicinal fungi Ganoderma lucidum has been traditionally used as an important supplement to different alcoholic beverages, because of its bitter taste and medical effects. In this paper, it was ...