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Soy protein modification: A review / Modifikovanje proteina soje - pregled
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad, 2004)
Soy protein products such as flour, concentrates and isolates are used in food formulation because of their functionality, nutritional value and low cost. To obtain their optimal nutritive and functional properties as well ...
Biologically active components of soybeans and soy protein products: A review / Biološki aktivne komponente zrna soje i proteinskih proizvoda od soje
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad, 2005)
Soybeans provide a source of low-cost protein with good nutritional and physico-chemical properties. Recently, soybean has received much attention because of its potential role in preventing and treating several diseases ...
Health Benefits and Applications of Goji Berries in Functional Food Products Development: A Review
(MDPI, 2022)
Goji berries have long been used for their nutritional value and medicinal purposes in Asian countries. In the last two decades, goji berries have become popular around the world and are consumed as a functional food due ...
Lactic acid fermentation as a useful strategy to recover antimicrobial and antioxidant compounds from food and by-products
(Elsevier Ltd, 2022)
The existing health concerns for chemical additives entail natural preservation methods of food. The diversity of lactic acid bacteria (LAB) which can release a large panel of metabolites provide opportunities to utilize ...
Soil compaction due to agricultural machinery impact
(Elsevier Ltd, 2022)
Tillage involves various complex mechanisms of mechanical disturbance of the soil, aimed to advance its physical structure by creating relevant conditions for growing crops Quality regulation of every specific tillage ...