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Antioxidants in beer and wine: The study of the antioxidant capacity / Antioksidansi piva i vina i određivanje njihovog antioksidativnog kapaciteta
(Društvo za ishranu Srbije, Beograd, 2010)
Since the beginning of the 1990s, a numerous epidemiological studies have been conducted to determine the correlation between consumption of food and beverages rich in phenolic compounds and reduction of the risk of ...
Active components of mushrooms: Changes in immnunomodulating activity of enzimatically modified glucans from Basidiomycetes mushrooms / Aktivni sastojci gljiva - ispitivanje promene imunomodulatorske aktivnosti enzimski modifikovanih glukana gljiva iz klase Basidiomycetes
(Društvo za ishranu Srbije, Beograd, 2010)
Chemical modifications of bioactive β-D-glucans in higher mushrooms are often necessary to improve their immunomodulating properties and clinical qualities. The aim of the investigation was to examine immunomodulating ...
Anti-oxidant activities of herbs and fruits extracts in 'Bitter 54' / Potencijalni antioksidativni kapacitet kompozicije lekovitih i aromatičnih biljaka i voća u Bitteru 54
(Društvo za ishranu Srbije, Beograd, 2009)
Bitter herbal liquors are products often consumed, not only because of their refreshment properties, but also healthy reasons. The main components of bitters are different herbal extracts which contain a lot of different ...
The influence of bioactive compounds extracted from mushroom Agaricus blazei on Jurkat cel / Uticaj bioaktivnih komponenata izolovanih iz gljiva Agaricus blazei na Jurkat ćelije
(Društvo za ishranu Srbije, Beograd, 2009)
Based on previous investigations it appeared that mushrooms Agricus blazei Murrill were highly valuable food, interesting from gastronomic aspect because of pleasant sweet taste. They have also medical properties due to ...
Innovations of quality control of fruit juices / Inovacije u kontroli kvaliteta voćnih sokova
(Društvo za ishranu Srbije, Beograd, 2009)
Legislation act of Fruit juices and nectars (Sl. list SRJ, No. 33/1995) and the new draft (new scheme of legislation concerning fruit, juices and nectars) are analyzed and compared in the paper. The aim was to determine ...
The study of autochthonous lactic acid bacteria from white brined cheeses / Karakterizacija autohtonih bakterija mlečne kiseline izolovanih iz belih sireva u salamuri
(Društvo za ishranu Srbije, Beograd, 2009)
White brined cheeses are made traditionally, without the addition of starter cultures and fermentation occurs as a result of lactic acid bacteria naturally present in milk. The aim of the study is to identify strains to ...