Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Zdravković Jasmina M."'
Autor:
Pavlović Nenad V., Mladenović Jelena D., Stevović Vladeta I., Bošković-Rakočević Ljiljana S., Moravčević Đorđe Z., Poštić Dobrivoj Ž., Zdravković Jasmina M.
Publikováno v:
Food and Feed Research, Vol 48, Iss 2, Pp 131-139 (2021)
The demand for organic food is rising since consumers want food from reliable, highest quality sources originating from the environment, undisturbed by cultivation and processing. It is necessary to determine to what extent there is a scientific basi
Externí odkaz:
https://doaj.org/article/457c9fc71f9b47c8a6ce33b003caa6a1
Autor:
Pavlović Nenad V., Mladenović Jelena D., Pavlović Radoš M., Moravčević Đorđe Ž., Zdravković Jasmina M.
Publikováno v:
Food and Feed Research, Vol 44, Iss 2, Pp 123-132 (2017)
The objective of this study was the determination of total antioxidant activity, contents of vitamin E, sugar and total dry matter in fresh and thermally processed (dried and juiced) tomato fruits of different selected tomato lines with the aim to es
Externí odkaz:
https://doaj.org/article/6a91274bae424b15b95d390f18220f5d
Autor:
Zdravković Jasmina M., Pavlović Nenad V., Bošković-Vragolović Nevenka M., Moravčević Đorđe Ž., Šević Milan M.
Publikováno v:
Food and Feed Research, Vol 44, Iss 2, Pp 133-142 (2017)
The aim of this study was to find an optimal way of tomato drying in a tunnel type dryer, in order to achieve the lowest possible losses in nutritive value of dried tomato products. Domestic variety of tomato (SP-109) was used in this research. Dryin
Externí odkaz:
https://doaj.org/article/bf54db332b3a4dffa56effc56e7e12c4
Autor:
Zdravković Jasmina M., Aćamović-Đoković Gordana S., Mladenović Jelena D., Pavlović Radoš M., Zdravković Milan S.
Publikováno v:
Hemijska Industrija, Vol 68, Iss 2, Pp 193-198 (2014)
The antioxidant activity of three lettuce varieties (Lactuca sativa L.) Emerald, Vera and Neva, cultivated in two kinds of protected spaces, a glasshouse and a plastic greenhouse, under controlled conditions, was determined. The content of antioxi
Externí odkaz:
https://doaj.org/article/5025bc68fea04dc38504180d83405d3c
Autor:
Zdravković, Jasmina M., Pavlović, N.V., Mladenović, J.D., Bošković-Vragolović, Nevenka, Zdravković, N.M.
Publikováno v:
Bulgarian Chemical Communications
The degradation of carotenoids (lycopene and β-carotene) and total antioxidant activity was investigated after one- year storage of pasteurized tomato juice. Tomato juice, thermally treated for 7 min at 100°C, was subjected to one-year storage a) i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_____10093::2d8cff2554065dce7305187a97c6b034
http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4326
http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4326
