Zobrazeno 1 - 7
of 7
pro vyhledávání: '"M Slavica Veskovic-Moracanin"'
Publikováno v:
Acta Periodica Technologica, Vol 2014, Iss 45, Pp 259-269 (2014)
Acta periodica technologica (2014) (45):259-269
Acta periodica technologica (2014) (45):259-269
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. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1544e2a5a0829325896fc2ad593a9552
http://www.doiserbia.nb.rs/img/doi/1450-7188/2014/1450-71881445259S.pdf
http://www.doiserbia.nb.rs/img/doi/1450-7188/2014/1450-71881445259S.pdf
Publikováno v:
Acta periodica technologica (2014) (45):11-22
Acta Periodica Technologica, Vol 2014, Iss 45, Pp 11-22 (2014)
Acta Periodica Technologica, Vol 2014, Iss 45, Pp 11-22 (2014)
The objective of this study was to evaluate the effect of sourdough (indirect bread dough mixing method) on the quality of rye/wheat bread (TYPE 500 wheat flour and whole grain rye flour - 60:40) and determine its advantages over the straight dough m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d590c7fecde1d65fb89910c324b58d70
https://doi.org/10.2298/apt1445011d
https://doi.org/10.2298/apt1445011d
Autor:
M Vladislava Soso, S Ljiljana Petrovic, M Marija Skrinjar, S Ivana Cabarkapa, M Slavica Veskovic-Moracanin, T Nevena Nemet
Publikováno v:
Zbornik Matice Srpske za Prirodne Nauke, Vol 2011, Iss 120, Pp 73-82 (2011)
Petrovska klobasa is traditionally produced dry fermented sausage from the area of Backi Petrovac (Vojvodina Province, Serbia) that has been protected with designation of origin (PDO) according to Serbian legislation. Contamination of this kind of sa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3a665915694b00439578ad45cc5cc8fc
http://www.doiserbia.nb.rs/img/doi/0352-4906/2011/0352-49061120073S.pdf
http://www.doiserbia.nb.rs/img/doi/0352-4906/2011/0352-49061120073S.pdf
Autor:
R Dragan Milicevic, I Sasa Jankovic, M Slavica Veskovic-Moracanin, M Srdjan Stefanovic, B Verica Juric
Publikováno v:
Zbornik Matice Srpske za Prirodne Nauke, Vol 2009, Iss 117, Pp 51-61 (2009)
Two different analytical methods for the determination and confirmation of ochratoxin A (OTA) in blood serum, kidney and liver of pigs have been compared. Sample clean-up was based on liquid-liquid phase extraction. The detection of OTA was accomplis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::480528e8b7188480d311bb9c4054e507
http://www.doiserbia.nb.rs/img/doi/0352-4906/2009/0352-49060917051M.pdf
http://www.doiserbia.nb.rs/img/doi/0352-4906/2009/0352-49060917051M.pdf
Autor:
R Dragan Milicevic, M Branko Velebit, P Mladen Raseta, R Branka Borovic, M Slavica Veskovic-Moracanin
Publikováno v:
Zbornik Matice Srpske za Prirodne Nauke, Vol 2009, Iss 117, Pp 45-49 (2009)
Mould growth within slaughterhouses is not acceptable and is considered as both economic and aesthetic problem. Aim of this paper was to determine filamentous moulds in two slaughterhouses by investigating air, water, environment area and equipment.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::24d29952d619cda217c4a075c203442e
http://www.doiserbia.nb.rs/img/doi/0352-4906/2009/0352-49060917045V.pdf
http://www.doiserbia.nb.rs/img/doi/0352-4906/2009/0352-49060917045V.pdf
Publikováno v:
Zbornik Matice Srpske za Prirodne Nauke, Vol 2008, Iss 114, Pp 97-103 (2008)
Transition from manufacture to the industrial way of meat production and processing, as well as contemporary concept of food quality and safety, have led to the application of starter cultures. Their application leads towards the streamlining of the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cd2fbe9d3fcab5cb0f795e821d293626
https://doi.org/10.2298/zmspn0814097v
https://doi.org/10.2298/zmspn0814097v
Publikováno v:
Acta periodica technologica (2014) (45):271-283
Acta Periodica Technologica, Vol 2014, Iss 45, Pp 271-283 (2014)
Acta Periodica Technologica, Vol 2014, Iss 45, Pp 271-283 (2014)
Lactic acid bacteria (LAB) have an essential role in the production of fermented products. With their metabolic activity, they influence the ripening processes - leading to desired sensory qualities while at the same time inhibiting the growth of und
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::71b4029540fb95e163e9310910cbe15a
http://scindeks.ceon.rs/article.aspx?artid=1450-71881445271V
http://scindeks.ceon.rs/article.aspx?artid=1450-71881445271V