Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Aleksandar Chadikovski"'
Autor:
Zoran Popovski, Milica Svetozarevic – Arsovic, Zimere Saiti – Musliji, Aleksandar Chadikovski, Drita Abazi Bajrami, Toni Tripunovski, Tome Nestorovski
Publikováno v:
Genetics & Applications, Vol 7, Iss 2 (2023)
Globally, the amount of agricultural waste is huge but not properly utilized yet. Precisely, about one billion tons of food produced for human consumption is wasted each year. This wastage global economy costs are estimated at US$ 1 trillion on annua
Externí odkaz:
https://doaj.org/article/f09da36880ea4ec58f2bd2fa5b8f833e
Publikováno v:
Mljekarstvo, Vol 72, Iss 3, Pp 151-160 (2022)
In this research, whey cheese Urda was produced in industrial conditions by thermal denaturation, followed by protein aggregation and precipitation of whey which was obtained during production of white brined cheese and Kashkaval. The impact of milk
Externí odkaz:
https://doaj.org/article/096f75dc6621407789da495073c353ab
Autor:
Marija Srbinoska, Jana Klopchevska, Aleksandar Chadikovski, Zoran Kavrakovski, Vesna Rafajlovska
Publikováno v:
Macedonian Pharmaceutical Bulletin. 68:79-80
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d07c97f978c194594aec70e3647ebb0f
https://doi.org/10.33320/maced.pharm.bull.2022.68.04.034
https://doi.org/10.33320/maced.pharm.bull.2022.68.04.034
Autor:
Jana Klopchevska, Aleksandar Chadikovski, Zoran Kavrakovski, Marija Srbinoska, Vesna Rafajlovska
Publikováno v:
Macedonian Pharmaceutical Bulletin. 68:75-76
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b63ba7006af6ed2799e27e5970d62842
https://doi.org/10.33320/maced.pharm.bull.2022.68.04.032
https://doi.org/10.33320/maced.pharm.bull.2022.68.04.032
Autor:
Aleksandar Chadikovski, Tome Nestorovski, Vesna Rafajlovska, Zoran T. Popovski, Macdonald Wick
Publikováno v:
Contributions, Section of Natural, Mathematical and Biotechnical Sciences. 40:139
After the cheese production process, the whey, obtained as a by-product, is not valorised and remains in the waste water which is usually disposed of in natural watercourses. The aim of the study was to analyse the profile of whey proteins, as well a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bf9bb3d19ef77da52fd76bf48edaa153
https://doi.org/10.20903/csnmbs.masa.2019.40.1.138
https://doi.org/10.20903/csnmbs.masa.2019.40.1.138