Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Šošo, Vladislava M."'
Publikováno v:
Acta Periodica Technologica, Vol 2014, Iss 45, Pp 259-269 (2014)
As the aflatoxins represent a health-risk for humans because of their proven carcinogenicity, food-borne fungi that produce them as secondary metabolites, mainly Aspergillus flavus and Aspergillus parasiticus, have to be isolated and identified. T
Externí odkaz:
https://doaj.org/article/547fb2b50eb14a5396f858d0c21ed137
Autor:
Šošo Vladislava M., Škrinjar Marija M., Blagojev Nevena T., Čabarkapa Ivana S., Lukić Dragan C.
Publikováno v:
Zbornik Matice Srpske za Prirodne Nauke, Vol 2013, Iss 124, Pp 185-194 (2013)
Different spice oleoresins are widely used in meat industry. They contribute to the specific aroma and flavor of the end products, but they have also been reported to have strong antimicrobial activity. These properties open a plenty of possibilities
Externí odkaz:
https://doaj.org/article/a0802e2ae4bf4e0b8a32b80fb24046b1
Autor:
Škrinjar Marija M., Vesković-Moračanin Slavica, Blagojev Nevena T., Šošo Vladislava M., Suturović Irena Z.
Publikováno v:
Acta Periodica Technologica, Vol 2013, Iss 44, Pp 103-113 (2013)
Ochratoxin A (OTA) is one of the most important and widespread fungal toxic metabolites, which has been detected in our country for years in feed and food, mostly originated from plants. It is a very important contaminant of the plant food commodi
Externí odkaz:
https://doaj.org/article/a1b1f5a6d3ea4ed48124828fba345b73
Autor:
Škrinjar Marija M., Miklič Vladimir J., Kocić-Tanackov Sunčica D., Jeromela-Marjanović Ana M., Maširević Stevan N., Suturović Irena Z., Blagojev Nevena T., Šošo Vladislava M.
Publikováno v:
Acta Periodica Technologica, Vol 2013, Iss 44, Pp 115-124 (2013)
This paper presents the results of an investigation related to mycological populations of rapeseed samples produced in the Institute of Field and Vegetable Crops in Novi Sad (location: Rimski Šančevi, Novi Sad), with a special emphasis on the po
Externí odkaz:
https://doaj.org/article/4999dab8e34b4b30a944001e4076cc11
Influence of ecophysiological factors on the presence of ochratoxin A in dried vine fruits: A review
Publikováno v:
Acta Periodica Technologica, Vol 2012, Iss 43, Pp 123-138 (2012)
Grapes derived products, especially dried vine fruits (raisins, sultanas, currants), are very often used in human nutrition, and along with wine, are of significant economic importance in Mediterranean countries, especially in Spain, Greece, Turkey a
Externí odkaz:
https://doaj.org/article/b7e2d9d9f06c42ed9d13676a6e04249f
Publikováno v:
Acta Periodica Technologica, Vol 2012, Iss 43, Pp 115-121 (2012)
These mycological investigations are implicating samples of protein sunflower seed from regular cultivation in the Vojvodina Province. Samples are examined in different stages of production: reception in the silo, separation of massive fraction on pe
Externí odkaz:
https://doaj.org/article/6fc8035020824e00af29ba862560c861
Publikováno v:
Zbornik Matice Srpske za Prirodne Nauke, Vol 2011, Iss 121, Pp 115-124 (2011)
Different types of filamentous fungi periodically cause problems in small-scale facilities for traditional dry fermented sausages, such as Petrovská klobása from Vojvodina province (Serbia). Mould contamination can be observed during processing, ri
Externí odkaz:
https://doaj.org/article/4ab73f8e626f4a3bbe88d7f529e6aa15
Autor:
Škrinjar Marija M., Nemet Nevena T., Petrović Ljiljana S., Vesković-Moračanin Slavica M., Čabarkapa Ivana S., Šošo Vladislava M.
Publikováno v:
Zbornik Matice Srpske za Prirodne Nauke, Vol 2011, Iss 120, Pp 73-82 (2011)
Petrovská klobása is traditionally produced dry fermented sausage from the area of Bački Petrovac (Vojvodina Province, Serbia) that has been protected with designation of origin (PDO) according to Serbian legislation. Contamination of this kind of
Externí odkaz:
https://doaj.org/article/378fb3ca89914c34a2b2f309e2ca66ea
Publikováno v:
Acta Periodica Technologica, Vol 2010, Iss 41, Pp 57-67 (2010)
The work is concerned with the effects of glycerol content and pH value of film forming solution on the functional properties of protein-based films. The films were produced of chicken breast proteins, dissolved under either acidic (pH 3) or alkaline
Externí odkaz:
https://doaj.org/article/524a4684c01b486b85b13061eeb8a9f5
Publikováno v:
Matica Srpska Proceedings for Natural Sciences / Zbornik Matice Srpske za Prirodne Nauke; 2011, Issue 121, p115-124, 10p, 4 Charts, 2 Graphs