Zobrazeno 1 - 10
of 25
pro vyhledávání: '"Brankica Kartalovic"'
Autor:
Jelena Vranešević, Suzana Vidaković Knežević, Brankica Kartalović, Snežana Škaljac, Nada Plavša, Krešimir Mastanjević, Nikolina Novakov
Publikováno v:
Archives of Veterinary Medicine, Vol 17, Iss 1 (2024)
This review article presents various aspects of polycyclic aromatic hydrocarbons (PAH) found in smoked animal-derived foods. The article covers PAHs and smoking methods, their levels and origins, regulatory aspects, existing knowledge gaps, as well a
Externí odkaz:
https://doaj.org/article/e6501e11707c41f5960f464bafa5b715
Autor:
Miloš Pelić, Nikola Puvača, Brankica Kartalović, Milica Živkov Baloš, Nikolina Novakov, Dragana Ljubojević Pelić
Publikováno v:
Journal of Agronomy, Technology and Engineering Management, Vol 6, Iss 1, Pp 851-856 (2023)
The aim of the present work was to examine the effect of using slaughterhouse wastewater on the production of carp meat safe for human consumption in terms of antibiotic residue level. The obtained results of the content of tetracycline and sulfonami
Externí odkaz:
https://doaj.org/article/9eac4fc5422a4e36b6c205fd714e6e11
Autor:
Boban Đurić, Brankica Kartalović, Kristina Habschied, Nikolina Novakov, Jelena Vranešević, Boris Brkić, Krešimir Mastanjević
Publikováno v:
Applied Sciences, Vol 14, Iss 4, p 1660 (2024)
The objective of this study is an investigation of the influence of six different plastic packages (polyethylene terephthalate, high-density polyethylene, biodegradable high-density polyethylene, low-density polyethylene, polypropylene and polyamide
Externí odkaz:
https://doaj.org/article/00dd4498dfdf4bb2a24de3852dda2006
Autor:
Snežana Škaljac, Marija Jokanović, Tatjana Peulić, Jelena Vranešević, Brankica Kartalović, Vladimir Tomović, Predrag Ikonić, Branislav Šojić
Publikováno v:
Fermentation, Vol 10, Iss 2, p 104 (2024)
This study examined the safety of meat products from north Serbia (Vojvodina), smoked in traditional conditions, from a PAH point of view, and assessed the possibility of their reduction in these types of products. Samples of dry cured meat products,
Externí odkaz:
https://doaj.org/article/025b7af330414159bce93c7c4152ed64
Autor:
Martina Arapović, Leona Puljić, Nikolina Kajić, Marija Banožić, Brankica Kartalović, Kristina Habschied, Krešimir Mastanjević
Publikováno v:
Fermentation, Vol 10, Iss 1, p 2 (2023)
The increasing focus on a healthy lifestyle has emphasized a connection between gut microbiome and health. Consumers face the choice between consuming traditional dairy kefirs or more trendy fruit-based fermented drinks. Also, the aim of this study i
Externí odkaz:
https://doaj.org/article/9591ab80562746caa8dbabe5a1b07592
Autor:
Kristina Habschied, Vinko Krstanović, Brankica Kartalović, Vlatko Galić, Tatjana Ledenčan, Krešimir Mastanjević, Zvonimir Zdunić
Publikováno v:
Applied Sciences, Vol 13, Iss 5, p 3107 (2023)
Popping corn is a widespread activity and popcorns are one of the most consumed snacks in the world. As popcorn corn is exposed to environmental conditions and agrotechnical measures in the field, polycyclic aromatic hydrocarbons (PAHs) can end up in
Externí odkaz:
https://doaj.org/article/350306c312924a608249288484b0e179
Publikováno v:
Fermentation, Vol 9, Iss 2, p 125 (2023)
Phthalates are known as endocrine disruptors and are common in plastic polymers, varnishes, and printing inks. However, they most often enter the human body through food. Plastic materials that hold food contain different chemicals, and phthalates ar
Externí odkaz:
https://doaj.org/article/be558b2876ca4c9a8be1dafe2183db5d
Autor:
Kristina Habschied, Brankica Kartalović, Dragan Kovačević, Vinko Krstanović, Krešimir Mastanjević
Publikováno v:
Foods, Vol 12, Iss 3, p 454 (2023)
Kilning is an integral part of malt production; it ensures grain and enzyme preservation. Kilning temperatures can range between 80 and 220 °C, depending on the type of malt that is being produced. Polycyclic aromatic hydrocarbons (PAHs) are prone t
Externí odkaz:
https://doaj.org/article/c355dc6fe31941a8a5fbf0fc82c5836f
Autor:
Leona Puljić, Brankica Kartalović, Jozo Grabovac, Marija Jukić-Grabovac, Dragan Kovačević, Jelena Petrović, Krešimir Mastanjević
Publikováno v:
Archives of Veterinary Medicine, Vol 12, Iss 2 (2019)
Th is paper presents the results of chemical composition and microbiological safety testing of dry cured meat products, fermented and semi-dry or pasteurized sausages produced by several meat industries from Herzegovina. In the period from 2016 to 20
Externí odkaz:
https://doaj.org/article/590b99947ec34578ad1bae1e57e2a655
Autor:
Brankica Kartalović, Krešimir Mastanjević, Nikolina Novakov, Jelena Vranešević, Dragana Ljubojević Pelić, Leona Puljić, Kristina Habschied
Publikováno v:
Foods, Vol 9, Iss 1, p 97 (2020)
The aim of this study was to determine the concentration of 19 organochlorine pesticides (OCPs): (hexachlorocyclohexane (α-HCH, β-HCH, δ−HCH), lindane, aldrin, heptachlor, heptachlor epoxide, trans-chlordane, cis-chlordane, endosulfane I, endosu
Externí odkaz:
https://doaj.org/article/7754fafcb168458db5e2d7ed8c7550c2