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Application possibilities of Raman spectroscopy in the investigation of milk and dairy products / Mogućnosti primene Raman spektroskopije u ispitivanju mleka i proizvoda od mleka
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2013)
Raman spectroscopy is a vibrational spectroscopic technique based on inelastic light scattering. This non-destructive, non-contact technique provides a number of qualitative and quantitative information about the different ...
Changes in microflora of tea fungus during storage of fermented dairy beverages / Promena mikroflore čajne gljive tokom skladištenja fermentisanih mlečnih napitaka
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2010)
The tea fungus is being increasingly used in the production of innovative food products, both in Serbia and in other countries. This trend can be primarily ascribed to potential therapeutic characteristics of the fungus. ...
Saccharomyces boulardii the only probiotic yeast / Saccharomyces boulardii jedini kvasac probiotik
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2009)
Yeasts as eukaryotes do have a more diverse enzymatic profile than lactic acid bacteria. They provide protection against pathogenic bacteria and toxic compounds by surface binding. Saccharomyces boulardii, a non-pathogenic ...
Cheeses with medicinal and aromatic plants, produced in Europe / Karakteristike sireva sa dodatkom lekovitog i aromatičnog bilja
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2009)
In the production of cheeses, the application of medicinal and aromatic herbs is reflected both in improving sensory characteristics, and increasing stability and shelf life of final products. Also, the final product gets ...
Autochthonous technology of Golija cheese / Autohtona tehnologija proizvodnje Golijskog sira
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2010)
Autochthonous cheese manufacturing within the area of Serbia has very long tradition. These cheeses are produced without using any known starter culture. Therefore, studying of all aspects of such cheese manufacturing is ...
The influence of ultrasound on fermentation of goat milk supplemented with whey protein concentrates / Uticaj ultrazvuka na fermentaciju kozijeg mleka sa dodatkom koncentrata proteina surutke
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2012)
Due to specific chemical composition of goat milk one of the main problems in production of goat milk yogurt is weakness and lack of consistency, as well as prolonged fermentation time. To obtain a satisfactory consistency ...
The effect of primary treatment on lipolytic changes in raw milk / Uticaj primarne obrade na lipolitičke promene u sirovom
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2011)
Milk, as one of the basic food in the human diet has to be produced according to the highest standards in order to preserve all its properties. In this context, hygiene of milk production and its processing after milking ...
Characteristics of ice cream with lower fat content / Karakteristike sladoleda sa smanjenim sadržajem masti
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2009)
Popularity of ice cream is based on its highly specific sensory characteristics. However, because of high energetic value due to sugar and milk fat presence, ice cream is often criticized by nutritionists. New nutrition ...
Cheeses with dietetic and functional properties / Sirevi sa dijetetskim i funkcionalnim svojstvima
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2009)
Modern medicine indicates the strong importance of diet in the preservation and the improvement of people's health. Hence, during the last few decades, a substantial interest for the production of cheeses with dietetic and ...
Methods of isolation and technological aspects of milk fat globule membranes / Metode izolacije i tehnološki aspekti membrana masnih globula
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2010)
Milk fat globule membrane (MFGM) differ with unique composition and properties. The MFGM contain a significant amount of polar lipids, especially phospholipids and sphingolipids, as well as specific proteins, that possess ...