Risk assessment of dietary exposure to aflatoxin B1 in Serbia

Autor: Liesbeth Jacxsens, Bozidar Udovicki, Jelena Jovanovic, Sasa Despotovic, Bojana Špirović Trifunović, Nikola Tomic, Andreja Rajkovic

Publikováno v: Food and Chemical Toxicology

Classified as Group 1 carcinogens aflatoxins (AFs) are of major concern for food safety and public health. Within the AFs group, aflatoxin B1 (AFB1) occurs at the highest levels in different food products and is considered as the most potent represen

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::29db1ba64b0caeb865dc2c756e26b6f3
https://pubmed.ncbi.nlm.nih.gov/33727182

Modification of functional quality of beer by using microencapsulated green tea (Camellia sinensis L.) and Ganoderma mushroom (Ganoderma lucidum L.) bioactive compounds

Autor: Drazenka Komes, Ida Leskosek-Cukalovic, Ana Belščak-Cvitanović, Sasa Despotovic, Ana Salević, Miomir Nikšić, Branko Bugarski, Viktor Nedović

Publikováno v: Chemical Industry and Chemical Engineering Quarterly, Vol 23, Iss 4, Pp 457-471 (2017)
Chemical Industry and Chemical Engineering Quarterly / CICEQ
Chemical Industry & Chemical Engineering Quarterly

Increasing interest in production of frequently consumed functional food products has focused the present study on implementation of microencapsulated Ganoderma mushroom and green tea bioactive compounds in beer production. Electrostatic extrusion as

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::98fa68b574e49f043abf7637e35e6f7c
http://www.doiserbia.nb.rs/img/doi/1451-9372/2017/1451-93721600060B.pdf

Challenging the difference between white and brown Agaricus bisporus mushrooms: Science behind consumers choice

Autor: Anita Klaus, Ilija Djekic, Predrag Petrović, Igor Tomasevic, Jovana Vunduk, Maja Kozarski, Sasa Despotovic, Miomir Nikšić

Publikováno v: British Food Journal

Purpose The purpose of this paper is to examine compositional differences between brown and white varieties of Agaricus bisporus during shelf life and to determine if the growing demand for the brown variety is scientifically justified. Design/method

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f3ba69aeec99b60705eb1dbbb334d1b9
http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3862

The fermentation kinetics and physicochemical properties of special beer with addition of Prokupac grape variety

Autor: Sonja Pecic, Milan Stojanovic, Mile Veljović, Miona Belović, Ida Leskosek-Cukalovic, Predrag Vukosavljević, Sasa Despotovic

Publikováno v: Chemical Industry and Chemical Engineering Quarterly, Vol 21, Iss 3, Pp 391-397 (2015)
Chemical Industry and Chemical Engineering Quarterly / CICEQ
Chemical Industry and Chemical Engineering Quarterly / CICEQ (2015) 21(3):391-397

Over the last decade, the market of special beers with improved healthy function and/or with new refreshing taste has significantly increased. One of the possible solutions enables mixing beer with bioactive components in grapes responsible for well-

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0d6eb6660f07c828c820f1da45ad8ef5
http://www.doiserbia.nb.rs/img/doi/1451-9372/2015/1451-93721400041V.pdf

Modeling and Optimization of Triticale Wort Production Using an Artificial Neural Network and a Genetic Algorithm

Autor: Milana Pribić, Ilija Kamenko, Saša Despotović, Milan Mirosavljević, Jelena Pejin

Publikováno v: Foods, Vol 13, Iss 2, p 343 (2024)

Triticale grain, a wheat–rye hybrid, has been reported to comply very well with the requirements for modern brewing adjuncts. In this study, two triticale varieties, in both unmalted and malted forms, were investigated at various ratios in the gris

Externí odkaz: https://doaj.org/article/c79f5c83f4054df2b8247910fc775e31