Zobrazeno 1 - 10
of 43
pro vyhledávání: '"Nedović, V. A."'
Autor:
Petrović Tanja, Dimitrijević Suzana, Radulović Zorica, Mirković N., Rajić Jasmina, Obradović D., Nedović V.
Publikováno v:
Archives of Biological Sciences, Vol 64, Iss 4, Pp 1473-1480 (2012)
In this study, twelve strains of Lactobacillus plantarum derived from spontaneously fermented vegetables (carrots and beetroot) and traditionally prepared sauerkraut were compared for their potential probiotic abilities with seven Lactobacillus rhamn
Externí odkaz:
https://doaj.org/article/f40350f1de6e4ee49c735ccc716780c7
Autor:
Radulović Zorica, Mirković N., Bogović-Matijašič Bojana, Petrušić Milica, Petrović Tanja, Manojlović Verica, Nedović V.
Publikováno v:
Archives of Biological Sciences, Vol 64, Iss 4, Pp 1465-1472 (2012)
The basic requirement for probiotic bacteria to be able to perform expected positive effects is to be alive. Therefore, appropriate quantification methods are crucial. Bacterial quantification based on nucleic acid detection is increasingly used. Spr
Externí odkaz:
https://doaj.org/article/cfce767ea1354f5da08b2a9799a4cca7
Publikováno v:
Food Technology and Biotechnology
Scopus-Elsevier
Food Technology and Biotechnology, Vol 51, Iss 4, Pp 446-452 (2013)
Scopus-Elsevier
Food Technology and Biotechnology, Vol 51, Iss 4, Pp 446-452 (2013)
The exposure of bacterial cells to pulsed electric fields (PEF) leads to the reversible formation of pores in the cell membrane if an applied energy is below the critical level. Therefore, the effect of electric field pulses with amplitudes below 14
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::a6e7e6928c01df6550f978c086489327
https://hdl.handle.net/21.15107/rcub_technorep_2267
https://hdl.handle.net/21.15107/rcub_technorep_2267
Autor:
Petrović, T., Petrović, M., Suzana Dimitrijevic-Brankovic, Radulović, Z., Rajić, J., Paunović, D., Nedović, V.
Publikováno v:
CEFood 2012-Proceedings of 6th Central European Congress on Food
Scopus-Elsevier
Scopus-Elsevier
In the present study, we investigated the use of spray drying as a way to prepare dairybased powders with high number of viable cells of the potential probiotic strain L. plantarum JS7A. Microencapsulation was done using reconstituted skim milk (RSM)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::34b64302d482e66729906df28cea472b
https://hdl.handle.net/21.15107/rcub_agrospace_2758
https://hdl.handle.net/21.15107/rcub_agrospace_2758
Autor:
Nemanja Mirkovic, Radulović, Z. T., Matijašić, B. J. B., Petrušić, M. M., Petrović, T. S., Dordević, V. B., Nedović, V. A.
Publikováno v:
CEFood 2012-Proceedings of 6th Central European Congress on Food
Scopus-Elsevier
Scopus-Elsevier
Probiotic are "living microorganisms, which upon ingestion in certain numbers, exert health benefits beyond inherent basic nutrition", and it is recommended that probiotic products contain at least 107 live microorganisms per g or per ml. Spray-dryin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::1aa60e10b27f9f49a45590f993077d06
https://hdl.handle.net/21.15107/rcub_technorep_1994
https://hdl.handle.net/21.15107/rcub_technorep_1994
Autor:
Stajić, S., Vladimir Tomović, Lević, S., Perunović, M., Bogićević, N., Nedović, V., Živković, D.
Publikováno v:
CEFood 2012-Proceedings of 6th Central European Congress on Food
Scopus-Elsevier
Scopus-Elsevier
Three batches of fermented sausages were made: control (C - 75/25 meat/backfat ratio) and two variants (20% of backfat was substituted by grapeseed oil): variant 1 (var1) with pre-emulsified oil and variant 2 (var2) with encapsulated oil as microsphe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::4450a4f7746c1ee8f1b2e38e7e6878f6
https://hdl.handle.net/21.15107/rcub_agrospace_2748
https://hdl.handle.net/21.15107/rcub_agrospace_2748
Autor:
Belščak-Cvitanović, A., Dordević, V., Komes, D., Stojanović, R., Bušić, A., Ljubičić, I., Nedović, V., Branko Bugarski
Publikováno v:
Scopus-Elsevier
CEFood 2012-Proceedings of 6th Central European Congress on Food
CEFood 2012-Proceedings of 6th Central European Congress on Food
The purpose of this study was to encapsulate caffeine in alginate-chitosan cross-linked microparticles enriched with ascorbic acid by applying electrostatic extrusion technique. Three different forms of caffeine were encapsulated: liquid extract of c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::0a0bd2db156addce0967ecbb85782f70
https://www.bib.irb.hr/587401
https://www.bib.irb.hr/587401
Autor:
Kalušević, A., Lević, S., Dordević, V., Beatović, D., Jelačić, S., Branko Bugarski, Nedović, V.
Publikováno v:
CEFood 2012-Proceedings of 6th Central European Congress on Food
Scopus-Elsevier
Scopus-Elsevier
Basil (Ocimum basilicum) is an aromatic plant widely used as a culinary herb, commonly added as fresh. There are many scientific studies that have confirmed health benefits of the basil oil. Bioactive compounds of the essential oils found in basil ha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::b7ae6fc84400210c9f3d57ac5ce40a1a
https://hdl.handle.net/21.15107/rcub_agrospace_2785
https://hdl.handle.net/21.15107/rcub_agrospace_2785
Autor:
Nedović, V.
Hoe zien mensen diepte in een afbeelding wanneer de scene in feite plat is gemaakt? Ons visueel systeem maakt gebruik van verschillende elementen in een afbeelding om diepte uit te rekenen. Dit is echter een complex proces, dat tot op heden geen voll
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=narcis______::df8981691102401a2c5c9365a299662f
https://dare.uva.nl/personal/pure/en/publications/depth-from-an-image(c9d82082-17b6-4fd0-8078-fba9822c5151).html
https://dare.uva.nl/personal/pure/en/publications/depth-from-an-image(c9d82082-17b6-4fd0-8078-fba9822c5151).html
Autor:
Radulović, Z., Petrović, T., Nedović, V., Suzana Dimitrijevic-Brankovic, Mirković, N., Petrušić, M., Paunović, D.
Publikováno v:
Mljekarstvo
Scopus-Elsevier
Mljekarstvo, Vol 60, Iss 2, Pp 86-93 (2010)
Scopus-Elsevier
Mljekarstvo, Vol 60, Iss 2, Pp 86-93 (2010)
Lactic acid bacteria strains isolated from traditional made cheeses constitute a reservoir of unexplored potential in biotechnology. In this study four autochthonous lactobacilli strains, isolated from traditional white brined cheeses and identified
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::129b7aaae0c0e021174bf2fa64fa00d9
https://hdl.handle.net/21.15107/rcub_agrospace_2139
https://hdl.handle.net/21.15107/rcub_agrospace_2139