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Prikaz rezultata 61-70 od 165
The presence of toxigenic genera of fungi and their mycotoxins in durum wheat in Serbia during 2018 and 2019
(East Sarajevo : Faculty of agriculture, 2020)
The aim of the present study was to determine the presence of toxigenic fungi and mycotoxins
in the durum wheat spikes. Their occurrence was observed in the location of Zemun Polje
during two production years (2018 and ...
Occurrence of fusariotoxins and aflatoxins in maize kernels after harvest in Serbia in 2022
(Roma : Sapienza University, 2023)
This study was carried out in order to investigate the natural occurrence of toxigenic fungal species and levels of
fumonisin (FBs), zearalenone (ZEA), deoxynivalenol (DON) and total aflatoxin (AFLA) in the maize kernels, ...
Garlic in organic production and endoparasitic nematode ditylenchus dipsaci / Beli luk u organskoj proizvodnji i endoparazitna nematoda ditylenchus dipsaci
(Novi Sad : Nacionalno društvo za procesnu tehniku u poljoprivredi, 04-2022)
Garlic is a food that has long been used in the prevention and treatment of various diseases of bacterial,
fungal and viral origin and without harmful effects. In ancient Egypt, garlic was given to workers who
built ...
Microencapsulation of anthocyanins from blue maize and their fate during in vitro gastrointestinal digestion
(Beograd : Univerzitet u Beogradu, Poljoprivredni fakultet, 2022)
Although the results provided the evidence of high levels of health beneficial phytochemicals
of colored maize [1], it is currently being produced only in small amounts for making
specialty foods or for use in ornamentation ...
Donors of favourable alleles for the improvement of the ear length in maize hybrids
(Beograd : Narodna biblioteka Srbije, 2022)
Inbred lines derived through different cycles of recurrent selection of the synthetic populations
BSSS and BSCB1 were studied. The aim of the study was to evaluate which of observed inbreds
had the highest relative values ...
Potential and advantages of colored maize hybrids application in bakery products
(Belgrade : Maize Research Institute "Zemun Polje", 2022)
Apart from its significant influence on the technological properties of bread, pigmented maize has gained newfound attention from a nutraceutical perspective due to its potential health benefits. The present study was ...
Karakterizacija kukuruznog skroba kao produkta mokrog mlevenja zrna u cilju njgove upotrebe u prehrambenoj industriji / Characterization of maize starch as a product of wet grain milling for its use in the food industry
(Beograd : Društvo genetičara Srbije, 2023)
Skrob je glavna komponenta zrna kukuruza koja se akumulira u endospermu
i čini oko 70% suve materije. U ovom radu, sa ciljem određivanja mogućnosti
primene u prehrambenoj industiji, vršena je karakterizacija skroba deset ...
Jasminka – nova sorta soje Instituta za kukuruz „Zemun Polje“ / Jasminka – a new soybean variety developed at Maize Research Institute Zemun Polje
(Beograd : Društvo genetičara Srbije, 2023)
Oplemenjivački rad na soji u Institutu za kukuruz „Zemun Polje“ za cilj ima
stvaranje sorti standardnog kvaliteta zrna visokog i stabilnog prinosa, tolerantnih
na abiotičke i biotičke faktore spoljašnje sredine, te ...
Potencijal komercijalnih hibrida kukuruza za formiranje akrilamida / Potential of commercial corn hybrids for acrylamide formation
(Beograd : Društvo genetičara Srbije, 2023)
Kukuruz (Zea mais L.) je jedan od najsvestranijih useva za ishranu ljudi u
brojnim zemljama i može se uzgajati u različitim uslovima životne sredine i ima
raznovrsnu upotrebu kao hrana za ljude. Kukuruz mora biti termički ...
Effect of anthocyanin-rich brine on techno-functional and sensory properties of pickled baby corn
(Ljubljana : European Declaration on Food, Technology and Nutrition Network, 2022)
Pickling is one of the oldest preservation methods of food by fermentation. Pickled vegetables are good sources of natural antioxidants such as vitamins, carotenoids, flavonoids and other phenolic compounds. However, in ...