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Storage time effect on inoculated, osmodehydrated chicken meat-microbiological and chemical characteristics
(Savez hemijskih inženjera, Beograd, 2022)
In this research, chicken meat was inoculated with selected microorganisms and subjected to the osmotic dehydration process in two osmotic solutions, in an effort to investigate the effect of storage time duration on its ...
Chemical profile of nepeta cataria l. Var. Citriodora (becker) essential oil and in vitro evaluation of biological activities
(Acta Scientiarum Polonorum-Hortorum Cultus, 2022)
Essential oil (EO) obtained by hydrodistillation in a Clevenger-type apparatus from aerial parts of Nepeta cataria L. var. citriodora (Becker), cultivated in Serbia was subjected to gas chromatography-mass spectroscopy ...
Primary Metabolite Chromatographic Profiling as a Tool for Chemotaxonomic Classification of Seeds from Berry Fruits
(University of Zagreb, 2022)
Research background. Considering the importance of consumption of berry fruits with proven health-beneficial properties and difficulties in quality control of products of spe-cific botanical and geographic origin, a ...
Melissopalynology analysis, determination of physicochemical parameters, sugars and phenolics in Maltese honey collected in different seasons
(Srpsko hemijsko društvo, Beograd, 2022)
Malta, a country renowned for its honey, has not been extensively mentioned in studies based on honey. In addition to many parameters, the collection period affects honey quality, precisely due to the different floral ...
Output prediction model for twelve primal and commercial cuts from pork carcasses
(Fleischwirtschaft, 2022)
Developed empirical models for the assessment of total lean meat percentage and weight of pork carcass halves, according to data of the total lean meat percentage, total lean meat content and total cold carcass weight were ...
How do sous-vide treatment and herb spices addition improve sensory acceptance and antimicrobial attributes of organic oyster mushrooms (Pleurotus ostreatus)?
(Journal of Food Processing and Preservation, 2022)
Sensory and physical properties of organic oyster mushrooms (Pleurotus ostreatus) prepared by the sous-vide culinary method (50-90 degrees C, 10 ') were investigated and compared with the cooking method (80 degrees C, 30-60 ...
Comprehensive ablation study of near-IR femtosecond laser action on the titanium-based alloy Ti6Al4V: morphological effects and surface structures at low and high fluences
(European Physical Journal D, 2022)
The surface of a titanium-based alloy Ti6Al4V was subjected to modifications by a near-IR femtosecond Ti:Sapphire laser, emitting at 775 nm pulses of 200 fs duration, in single-pulse and multipulse regimes, with up to 400 ...
Output prediction model for twelve primal and commercial cuts from pork carcasses [Zusammenfassung Modell zur Vorhersage der Schlachtausbeute von Schweinehälften sowie deren Teilstücke nach der Zerlegung]
(Deutscher Fachverlag GmbH, 2022)
Developed empirical models for the assessment of total lean meat percentage and weight of pork carcass halves, according to data of the total lean meat percentage, total lean meat content and total cold carcass weight were ...
Presence of Alternaria toxins in maize from Republic of Serbia during 2016-2017
(Journal of Food Processing and Preservation, 2022)
The aim of this study was to apply modern analytical tools, liquid chromatography-tandem mass spectrometric method (LC-MS/MS), for identification and quantitation of Alternaria metabolites in maize samples. Maize samples ...
Yogurt fortified with GABA-producing strain and Ganoderma lucidum industrial waste
(Czech Academy of Agricultural Sciences, 2022)
This study aimed to produce yogurt with Ganoderma lucidum residues and selected probiotic bacteria. To select the most potent GABA-producing strain (GABA - gamma-aminobutyric acid), nine probiotic bacteria were subjected ...