Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Tatjana KALEVSKA"'
Autor:
Giorgia Rampanti, Daniela Nikolovska Nedelkoska, Tatjana Kalevska, Tanja Stojanovska, Joanna Harasym, Federica Cardinali, Agnieszka Orkusz, Vesna Milanović, Cristiana Garofalo, Alessio Bonifazi, Lucia Aquilanti, Andrea Osimani
Publikováno v:
Heliyon, Vol 10, Iss 17, Pp e37548- (2024)
Smoked bovine sausages, traditional meat products from the Balkan Peninsula, are rich in microbial diversity and represent potential sources of pro-technological microorganisms. This study aimed to characterize these sausages from three different pro
Externí odkaz:
https://doaj.org/article/dd154334afb2410c88657d633bee0242
Publikováno v:
Food and Environment Safety, Vol 16, Iss 1, Pp 40-46 (2017)
The aim of this research is to conduct a comparative analysis and to verify the quality properties of meat of the Macedonian trout (Salmo macedonicus) and the Ohrid trout (Salmo letnica), from aquaculture production, bred on a fish farm under control
Externí odkaz:
https://doaj.org/article/25ea799922254826bb36c08f62a85e86
Autor:
Viktorija STAMATOVSKA, Ljubica KARAKASOVA, Zora UZUNOSKA, Tatjana KALEVSKA, Valentina PAVLOVA, Gjore NAKOV, Aleksandar SAVESKI
Publikováno v:
Food and Environment Safety, Vol 16, Iss 1, Pp 13-20 (2017)
Sensory characteristics are of great significance for all food products. These are features which every consumer evaluates on a daily basis and based on that assessment decides whether to buy or not a product. The aim of this paper is to examine the
Externí odkaz:
https://doaj.org/article/fe9e27b5ac4445bbb38fbde863a7f3dc
Autor:
Aleksandra Naseska Ilijoska, Daniela Nikolovska Nedelkoska, Tatjana Kalevska, Sasko Martinovski
Publikováno v:
Knowledge International Journal. 34:175-179
The reasons that determine the behavior of food product consumers, but also of people in general, is one of the most complex issues in the marketing of companies and require extensive research, and the reason for this is the individuality and complex
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e45ef5ff6f4ef0f816d25823fe7e20dc
https://doi.org/10.35120/kij34010175m
https://doi.org/10.35120/kij34010175m
Publikováno v:
Applied Researches in Technics, Technologies and Education, Vol 6, Iss 4, Pp 321-328 (2018)
Carotenoids are pigments giving the yellow, orange and red colours to the fruits, vegetables, as well as products manufacturing from them. They belong to bio-active compound, being of special interest for the food scientists, nutritionists and food i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::19a3c3306c9f93454d7514f30f73194a
Publikováno v:
Applied Researches in Technics, Technologies and Education. 6:50-53
Whey is a by-product in the process of cheese production, represented with 85-90% from the total milk volume and contains 50% of the milk’s dry matter: lactose, whey proteins, minerals and vitamins. The high quality whey proteins are a source of en
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1e0ec53fb56030bdd9c8773b232382c3
https://doi.org/10.15547/artte.2018.01.008
https://doi.org/10.15547/artte.2018.01.008
Publikováno v:
Applied Researches in Technics, Technologies and Education. 6:45-49
One of the indicators of the hygienic quality of milk is the number of somatic cells, which is an internationally recognized parameter for the health condition of the udder. The increased number of somatic cells over 400.000/ml causes changes in the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::639b7362973f32bc44df9c89c2543983
https://doi.org/10.15547/artte.2018.01.007
https://doi.org/10.15547/artte.2018.01.007
Autor:
Zora Uzunoska, Tatjana Kalevska, Viktorija Stamatovska, Daniela Nikolovska Nedelkoska, Tatjana Blazevska, Nikola Orovcanec
Publikováno v:
Journal of Agricultural, Food and Environmental Sciences. 72:13-20
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::237d3a0cba5c969d3cf2ec93b94a84ab
https://doi.org/10.55302/jafes18721013u
https://doi.org/10.55302/jafes18721013u
Publikováno v:
Applied Researches in Technics, Technologies and Education. 6:54-61
Pseudocereals and cereals are plant materials that have similar final uses as flours for bakery products. However, these plants are different botanically, as pseudocereals they are broadleaf plants, whereas as cereals they are grasses. The use of pse
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7c9febc024108256e6fcc57171fe7324
https://doi.org/10.15547/artte.2018.01.009
https://doi.org/10.15547/artte.2018.01.009
Publikováno v:
Macedonian Journal of Animal Science. 7:67-73
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::240180908144f89761d8be03f74856bb
https://doi.org/10.54865/mjas1771-2067k
https://doi.org/10.54865/mjas1771-2067k