Zobrazeno 1 - 10
of 32
pro vyhledávání: '"Viktorija STAMATOVSKA"'
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 24, Iss 3, Pp 261-269 (2023)
Malting process leads to changes in the protein content and protease activity of cereal crops. Total protein content and soluble protein content are important indicators of the quality of cereal crops, as they can affect the digestibility and bioavai
Externí odkaz:
https://doaj.org/article/815770889edb42fe95a675e536b23f94
Publikováno v:
Journal of Central European Agriculture, Vol 20, Iss 4, Pp 1210-1215 (2019)
Nowadays, flaked product became quite popular. The aim of the present paper is to study the effect of the process of flaking of einkorn (Triticum monococcum L.) on some basic chemical properties, the biologically active substances and the antioxidant
Externí odkaz:
https://doaj.org/article/e93edbf5a8a945e8b75c7ae3ac8131e1
Autor:
GJORE NAKOV, MARKO JUKIĆ, NASTIA VASILEVA, VIKTORIJA STAMATOVSKA, IVAN DIMOV, DALIBORKA KOCEVA KOMLENIĆ
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 20, Iss 1, Pp 053-062 (2019)
Digestion of starch affects the glycemic index and it is important to know the percentage of starch digestion (degradation) in the body. The aim of this study was to investigate In vitro starch digestion of biscuits produced from wheat and barley flo
Externí odkaz:
https://doaj.org/article/43d638f3b19244c69d79a5cbcd882825
Publikováno v:
Food and Environment Safety, Vol 17, Iss 2, Pp 252-260 (2018)
The aim of the research was to determine the differences in slaughter characteristics, weight loss in transport and cooling, and the pH value of lamb meat grown in an organic and conventional system. The study included 120 lambs, 60 of which were bre
Externí odkaz:
https://doaj.org/article/6be1f82e55e5454c8cd376eecde81ad3
Autor:
Zora UZUNOSKA, Tanja KALEVSKA, Viktorija STAMATOVSKA, Daniela NIKOLOVSKA NEDELKOSKA, Natalija TRAJCESKA, Daniela BELICHOVSKA, Katerina BELICHOVSKA
Publikováno v:
Food and Environment Safety, Vol 17, Iss 2, Pp 213-223 (2018)
A segment of our research was focused on examining the impact of the frequency of milk and dairy products’ (MDP) consumption on bone mineral density (BMD) of Macedonian female population. BMD was measured by DEXA-densitometer in 210 females at the
Externí odkaz:
https://doaj.org/article/435c0e93542147729c6756b799860b29
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
Publikováno v:
Macedonian Journal of Chemistry and Chemical Engineering, Vol 26, Iss 1, Pp 9-15 (2007)
The ulatraviolet absorption spectra of nine ...
Externí odkaz:
https://doaj.org/article/830d57af2a8f44a9a90fa792dca16476
Publikováno v:
Macedonian Journal of Chemistry and Chemical Engineering, Vol 25, Iss 1, Pp 9-16 (2006)
A series of N-aryl substituted dodekanamides were synthesized using the reaction of fatty acid chloride (lauroylchloride) with p-substituted aromatic amines in the presence of triethylamine as an organic base and dioxane as a solvent. The structures
Externí odkaz:
https://doaj.org/article/1cbd474cd1ca4387b00312ea1ff29386
Autor:
Viktorija Stamatovska, Gjore Nakov
Publikováno v:
Ukrainian Food Journal. 11:498-517
Introduction. The by-products from the processing of apples and grapes can be excellent materials for the production of functional foods. In this case, the environment is preserved, and food products are enriched with important nutrients. Materials a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1b0ab5fcb15c2591bd933f00d604457b
https://doi.org/10.24263/2304-974x-2022-11-4-4
https://doi.org/10.24263/2304-974x-2022-11-4-4