Zobrazeno 1 - 10
of 40
pro vyhledávání: '"Vesković-Moracanin S"'
Autor:
Vesković-Moračanin Slavica, Stefanović Srđan, Borović Branka, Nastasijević Ivan, Milijašević Milan, Stojanova Monika, Đukić Dragutin
Publikováno v:
Acta Agriculturae Serbica, Vol 27, Iss 53, Pp 49-55 (2022)
The aim of this study was to monitor the production of biogenic amines by 156 selected lactic acid bacteria (LAB) strains isolated from Serbian traditionally fermented sausages and cheeses. The method for the determination of biogenic amines is liqui
Externí odkaz:
https://doaj.org/article/eb783e3dbd6944b79f133f3e8998b497
Publikováno v:
Acta Agriculturae Serbica, Vol 26, Iss 52, Pp 183-193 (2021)
The meat supply chain should be regularly monitored to ensure the safety of products. Recent developments in Artificial Intelligence, Internet of Things and blockchain technologies will have a tremendous and disruptive effect on the meat supply chain
Externí odkaz:
https://doaj.org/article/4647a5a315014c4f9187317a3c070ce1
Publikováno v:
Acta Agriculturae Serbica, Vol 25, Iss 49, Pp 71-76 (2020)
The pandemic caused by the coronavirus (SARS-CoV-2) spread to Serbia in March 2020, causing a large-scale outbreak of infection in humans and more than 200 human deaths in two months. Although data on the epidemiology, virology, clinical features, tr
Externí odkaz:
https://doaj.org/article/56e16011ba8344d69541394d68965f81
Autor:
Kurćubić Vladimir S., Vujić Jelena M., Iličić Mirela D., Vranić Danijela, Vesković-Moračanin Slavica M., Mašković Pavle Z.
Publikováno v:
Hemijska Industrija, Vol 69, Iss 1, Pp 85-93 (2015)
The aim of our study was to evaluate the impact of cheese (Pirotski kachkaval) fortification by polyphenols attributed to Kitaibelia vitifolia ethanol herb extract, applied in two different manners (added to the cheese curd after texturizing or sp
Externí odkaz:
https://doaj.org/article/1988e203f21f4dfc870ef9f04d433b9a
Publikováno v:
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
Externí odkaz:
https://doaj.org/article/420501099a58401caeb100994a2ec105
Publikováno v:
Acta Periodica Technologica, Vol 2014, Iss 45, Pp 259-269 (2014)
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. T
Externí odkaz:
https://doaj.org/article/547fb2b50eb14a5396f858d0c21ed137
Autor:
Memiši Nurgin R., Vesković-Moračanin Slavica M., Škrinjar Marija M., Iličić Mirela D., Ač Mira Đ.
Publikováno v:
Acta Periodica Technologica, Vol 2014, Iss 45, Pp 55-66 (2014)
An experiment was designed to monitor the durability of certain dairy products stored at proper temperatures (8°C) and elevated temperatures (14°C) within their shelf life. Samples of fermented milk products were tested during 25 days, samples o
Externí odkaz:
https://doaj.org/article/b89151429f5a4225b32b1f36bc3b6977
Publikováno v:
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 doug
Externí odkaz:
https://doaj.org/article/20dcc283764447e19a20cbf115f7954a
Autor:
Škrinjar Marija M., Vesković-Moračanin Slavica, Blagojev Nevena T., Šošo Vladislava M., Suturović Irena Z.
Publikováno v:
Acta Periodica Technologica, Vol 2013, Iss 44, Pp 103-113 (2013)
Ochratoxin A (OTA) is one of the most important and widespread fungal toxic metabolites, which has been detected in our country for years in feed and food, mostly originated from plants. It is a very important contaminant of the plant food commodi
Externí odkaz:
https://doaj.org/article/a1b1f5a6d3ea4ed48124828fba345b73
Publikováno v:
Zbornik Matice Srpske za Prirodne Nauke, Vol 2012, Iss 123, Pp 7-16 (2012)
Spices are often considered as one of the possible sources of meat products contamination with toxigenic moulds. Genera Aspergillus, Eurotium and Penicillium are most frequent xerophilic storage moulds that contaminate spices. Because spices are poss
Externí odkaz:
https://doaj.org/article/9e7df8aacd064f20aa27418b9b3808fa