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Приказ резултата 11-20 од 22
Promena nutritivnih i senzornih svojstava pri preradi povrća / Changes of nutritional and sensory properties during vegetable processing
(Пољопривредни факултет, Београд - Земун, 2021)
Povrće predstavlja bogat izvor vitamina, mineralnih materija i dijetnih vlakana, a leguminoze sadrže i značajne količine proteina visoke biološke vrednosti. Konzumiranjem svežeg povrća obezbeđen je unos brojnih bioaktivnih ...
Phytochemical analysis of Cicerbita pancicii (Vis.) Beauverdthe Balkan’s endemic plant
(University of Belgrade, Faculty of Agriculture, Serbia, 2022)
The Balkan Peninsula is characterized by the great biodiversity, and it is native to extensive
number of plant families and species. Moreover, some plants are endemic to certain region
such as Cicerbita pancicii (Vis.) ...
ANTIOXIDANT PROPERTIES OF CINNAMON SPICE
(University of Belgrade‐Faculty of Agriculture Belgrade, Serbia, 2022)
Cinnamomum zeylanicum (syn. C. verum), known as true, Ceylon or Mexican cinnamon is the
evergreen tree, which have many applications: spice, in perfumery, flavoring and
pharmaceutical industries. Cinnamon bark is the ...
Application of phytohormone and its effect on the decorative properties of gladiolus (Gladiolus sp. L)
(University of Banja Luka Faculty of Agriculture, 2020)
The influence of different concentrations of phytohormone (IAA) is investigated in
this paper, using the preparation of - Slavol on the decorative properties of gladiolus
Gladiolus sp. L. variety Raven (length of ...
Ways to improve the management of flower production and marketing
(University of Belgrade, Faculty of Agriculture, Serbia, 2023)
As the most dynamic industry in the world, flower production plays a major role in economic and
social development in many countries. Flowers are becoming the most modern consumer good for the
people, with great ...
Flower production in Serbia - perspective and development
(University of Belgrade, Faculty of Agriculture, Serbia, 2021)
Flower production is one of the youngest branches of agricultural production. Historically,
the cultivation of flower crops is as old as the human race. However, the production of
flowers in the form we know today began ...
Active and intelligent packaging of food products
(University of Belgrade, 2021)
Conventional packaging must be inert and represent only a passive barrier in the protection of food
products from external environmental conditions. Active packaging is an innovative concept
designed to incorporate ...
Sous-vide processing technique: The Influence on Pleurotus Ostreatus Sensory, Textural and Color Properties
(Universiti Teknologi Mara, Kuala Lumpur, Malaysia, 2022)
The world of gastronomy is enriched with a new culinary method sous-vide, which gives the
possibility to control the thermal treatment conditions and adjust it in order to get desired changes related
to the sensory ...
Oyster mushroom (Pleurotus ostreatus) cultivation on different food waste originated substrates
(Persatuan Penyelidik dan Pengusaha Cendawan Malaysia (PPPCM), 2021)
Oyster mushroom (Pleurotus ostreatus) was cultivated on seven substrate mixtures,
containing grape pomace, soybean husk and sunflower seed husk, which represent the
wastes from the wine and edible oil industry. Wheat ...
EFFECTIVENESS OF INSECTICIDES IN THE CONTROL OF CEREAL LEAF BEETLE (OULEMA MELANOPUS) USING AN UNMANNED AERIAL VEHICLE
(University of Belgrade, Faculty of Agriculture, Serbia, 2023)
Modern management of sustainable agriculture requires fast information about
the condition of cultivated plants and a quick response to unwanted phenomena such as the
appearance of pests in crops. According to the areas ...