Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Jelena Miljanić"'
Publikováno v:
Foods, Vol 13, Iss 19, p 3140 (2024)
This study explores the potential valorization of blackberry seed oil cake (BBSOC), a by-product of cold-pressed blackberry seed oil (Rubus fruticosus L.), as a nutritionally valuable material with aflatoxin B1 (AFB1) adsorption properties. The chemi
Externí odkaz:
https://doaj.org/article/60a2a1e6688e4150af3238cabd44bc97
Publikováno v:
Archives of Veterinary Medicine, Vol 16, Iss 2 (2023)
Mycotoxins are a large and chemically diverse group of toxic secondary metabolites. Regarding their prevalence in animal feed and the effect on animal health, the biggest problems in terms of safety and economic losses are caused by aflatoxins, fumon
Externí odkaz:
https://doaj.org/article/1c6fd4e355dd4546923f0c3000f66969
Autor:
Elizabet Janić Hajnal, Janja Babič, Lato Pezo, Vojislav Banjac, Bojana Filipčev, Jelena Miljanić, Jovana Kos, Breda Jakovac-Strajn
Publikováno v:
Foods, Vol 13, Iss 2, p 255 (2024)
This study delved into the impact of two extrusion processing parameters—screw speed (SS at 400, 600, 800 RPM) and material moisture content in the extruder barrel (M at 12, 15, 18%) at constant feed rate (50 kg/h)—on reducing the content of alte
Externí odkaz:
https://doaj.org/article/66210003be8b4ac4bdbf00f7e3a2bb91
Autor:
Bojana Filipčev, Jovana Kojić, Jelena Miljanić, Olivera Šimurina, Alena Stupar, Dubravka Škrobot, Vanja Travičić, Milica Pojić
Publikováno v:
Foods, Vol 12, Iss 24, p 4376 (2023)
This study investigated the design of novel pasta enriched with different forms of wild garlic (WG): a powder, an extract and an encapsulated extract applied at three enrichment levels (low/middle/high). The effect of cooking on changes in the conten
Externí odkaz:
https://doaj.org/article/39536d8027a64e9798362925c441760e
Autor:
Ljubiša Šarić, Tamara Premović, Bojana Šarić, Ivana Čabarkapa, Olja Todorić, Jelena Miljanić, Jasmina Lazarević, Nedjeljko Karabasil
Publikováno v:
Animals, Vol 13, Iss 3, p 327 (2023)
The aim of this study was to examine the microbiological quality of raw donkey milk of an indigenous Serbian breed as well as the changes in the microbial populations during storage at 4 °C. In addition, antibacterial activity of donkey milk against
Externí odkaz:
https://doaj.org/article/3db2fb6e20a847108e7ca2d8bcdb484d