Textural, Color and Sensory Features of Spelt Wholegrain Snack Enriched with Betaine.

Autor: Kojić J; Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia., Belović M; Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia., Krulj J; Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia., Pezo L; Institute of General and Physical Chemistry, University of Belgrade, Studentski Trg 12-16, 11000 Beograd, Serbia., Teslić N; Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia., Kojić P; Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia., Tukuljac LP; Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia., Šeregelj V; Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia., Ilić N; Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2022 Feb 06; Vol. 11 (3). Date of Electronic Publication: 2022 Feb 06.

Contribution of bacterial cells as nucleation centers in microbiologically induced CaCO 3 precipitation-A mathematical modeling approach.

Autor: Šovljanski O; Faculty of Technology Novi Sad, University of Novi Sad, Novi Sad, Serbia., Pezo L; Institute of General and Physical Chemistry, Belgrade, Serbia., Tomić A; Faculty of Technology Novi Sad, University of Novi Sad, Novi Sad, Serbia., Ranitović A; Faculty of Technology Novi Sad, University of Novi Sad, Novi Sad, Serbia., Cvetković D; Faculty of Technology Novi Sad, University of Novi Sad, Novi Sad, Serbia., Markov S; Faculty of Technology Novi Sad, University of Novi Sad, Novi Sad, Serbia.

Publikováno v: Journal of basic microbiology [J Basic Microbiol] 2021 Sep; Vol. 61 (9), pp. 835-848. Date of Electronic Publication: 2021 Aug 03.

Non-Thermal Processing Technologies for the Fruit and Vegetable Industry

Autor: M. Selvamuthukumaran

Fruits and vegetables rapidly spoil due to growth of microorganisms, which further render them unsafe for human consumption. The traditional methods of food preservation, which involves drying, canning, salting, curing, and chemical preservation, can