Scientific papers: Recent submissions
Now showing items 81-100 of 252
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Comparison of quality parameters of non-pelleted and newly developed pelleted lettuce seed
(Institute for Crop and Vegetable Production, 2022-04-21)Lettuce is one of the most common types of leafy vegetables in human diet that is grown worldwide. Narrow and very small seeds make its sowing very difficult, requiring a lot of time and labour. Also, plants produced by ... -
Apparent Digestibility Coefficients of Black Soldier Fly (Hermetiaillucens), Yellow Mealworm (Tenebrio molitor), and Blue Bottle Fly (Calliphora vicina) Insects for Juvenile African Catfish Hybrids (Clarias gariepinus×Heterobranchus longifilis)
(Wiley-Hindawi, 2022-10-18)A digestibility trial was conducted with African catfish hybrid juveniles in order to determine the apparent digestibility coefficients (ADCs) of different nutrients. The experimental diets contained defatted black soldier ... -
Effect of different ripening conditions on amino acids and biogenic amines evolution in Sjenički sudžuk
(Elsevier, 2023-01)The aim of this study was to determine the influence of alternative ripening (thermo-hygrometric) conditions in the summer production season (batch S) on changes in free amino acids (FAA) and biogenic amines (BA) content ... -
Chemical Composition, Antimicrobial Activity, and Withdrawal Period of Essential Oil-Based Pharmaceutical Formulation in Bovine Mastitis Treatment
(MDPI, 2022-12-07)Due to the emergence of antibiotic-resistant bacteria, the risk it represents to public health, and the possible consequences for animal health and welfare, there is an increasing focus on reducing antimicrobial usage (AMU) ... -
A comparative analysis of thin-layer microwave and microwave/convective dehydration of chokeberry
(Foods, 2023-04-15)Due to high water content, chokeberries (Aronia melanocarpa L.) are perishable. Therefore, energy-saving, combined drying technologies have been explored to improve the chokeberry drying. The combined microwave and the ... -
Color Characteristics and Content of Polycyclic Aromatic Hydrocarbons of Traditional Dry Fermented Sausages Throughout Processing in Controlled Conditions
(Taylor and Francis Ltd., 2022)Petrovska klob asa is traditional dry fermented sausage with intense red color, what differentiate it from other products of the same type. Very important factor in traditional sausage production is smoking, providing ... -
Cold-Pressed Oilseed Cakes as Alternative and Sustainable Feed Ingredients: A Review
(MDPI, 2023-01-17)Due to the increasing demand for alternative protein feed ingredients, the utilization of oilseed by-products in animal nutrition has been sought as a promising solution to ensure cheap and environmentally sustainable ... -
Modeling the Effect of Selected Microorganisms’ Exposure to Molasses’s High-Osmolality Environment
(Appleid Sciences, 2023-01-16): In this research series, several sugar beet molasses of different osmolalities were inoculated with a mix of the following microorganisms, Escherichia coli, Salmonella spp. and Listeria monocytogenes, to develop ... -
Effect of Sourdough and Whey Protein Addition on the Technological and Nutritive Characteristics of Sponge Cake
(MDPI, 2022-07-06)Whey protein and sourdough ferment were used in different combinations to prepare functional sponge cakes, and their mutual influence on batter rheological behaviour as well as product physico–chemical, textural, colour ... -
Insights into sensory and hedonic perception of wholegrain buckwheat enriched pasta
(Elsevier, 2022-01)This study investigated different wholegrain wheat/wholegrain buckwheat blends to develop functional pasta with unique sensory properties. The impact of the buckwheat flour type (native or hydrothermally treated) and ratio ... -
Techno-Functional Performance of Emmer, Spelt and Khorasan in Spontaneously Fermented Sourdough Bread
(MDPI, 2022-12-05)The aim of this study was to test the suitability of three different ancient wheat varieties (emmer, spelt and khorasan) to produce spontaneously fermented sourdough bread and to evaluate the impact on the dough rheological ... -
Chemical Composition, Antioxidant and Antibacterial Activity of Two Different Essential Oils Against Mastitis Associated Pathogens
(Faculty of Veterinary Medicine, University of Belgrade, 2022-01-13)Mastitis is one of the most common and costly diseases affecting dairy cows worldwide.Since antibiotic resistance has become a global threat to both animal and human health,it is becoming more urgent to continuously search ... -
Environmental Bovine Mastitis Pathogens: Prevalence, Antimicrobial Susceptibility, and Sensitivity to Thymus vulgaris L., Thymus serpyllum L., and Origanum vulgare L. Essential Oils
(MDPI, 2022-08-09)Mastitis is considered to be one of the most important diseases of dairy cows in terms of health, production, and economy. Being the most common cause of antibiotic consumption in dairy cows, treatment of this disease is ... -
Bioethanol Production from Spent Sugar Beet Pulp—Process Modeling and Cost Analysis
(MDPI, 2022-03-06)Global economic development has led to the widespread use of fossil fuels, and their extensive use has resulted in increased environmental pollution. As a result, significantly more attention is being paid to environmental ... -
Spontaneously fermented ancient wheat sourdoughs in breadmaking: Impact of flour quality on sourdough and bread physico-chemical properties
(Elsevier, 2023-02-01)In this study changes during fermentation of spontaneously fermented modern and ancient (spelt, emmer, and khorasan) wheat sourdoughs and their feasibility to act as leavening agents in breadmaking were evaluated. During ... -
Characterization of films based on cellulose acetate/poly (caprolactone diol) intended for active packaging prepared by green chemistry principles
(ACS, 2022-10-28)Biodegradable active packaging films based on a cellulose acetate and poly(caprolactone diol) blend with incorporated lemongrass oil were developed. Films were prepared using a novel bio-based plasticizer, glycerol ... -
Chia Seed Hydrogel as a Solid Fat Replacer and Structure Forming Agent in Gluten-Free Cookies
(MDPI, 2022-11-28)Gluten-free cookies based on rice and chickpea flour with reduced-fat and increased protein content compared with conventional commercial gluten-free cookies were developed and used as a base for further vegetable fat ... -
Synthesis and Characterization of Chitosan-Acrylic Acid Based Hydrogels and Investigation the Properties of Bilayered Design with Incorporated Alginate Beads
(Springer Nature, 2022-05-16)The paper presents the synthesis of hydrogels via free-radical polymerization, based on Chitosan (CS) grafted with Acrylic acid (AA), using a two-step procedure. Free-radical polymerization has given strong hydrogels with ... -
Gluten-Free Crackers Based on Chickpea and Pumpkin Seed Press Cake Flour: Nutritional, Functional and Sensory Properties
(Faculty of Food Technology and Biotechnology, 2022-12)Research background. Despite the growing trend of the gluten-free market and the presence of a wide range of gluten-free products, there are still some shortcomings in nutritional and sensory quality of these products. ... -
Antibacterial Potential ofAllium ursinumExtract Prepared bythe Green Extraction Method
(MDPI, 2022-07-06)The antimicrobial activity of Allium ursinum aqueous extract prepared using high pressure extraction was evaluated. Minimal inhibitory concentrations (MIC) and minimal bactericidal concentrations (MBC) of A. ursinum extract ...