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Influence of the particle size of the wholegrain maize flour after sieving on nutrient composition in different fractions / Uticaj veličine čestica integralnog kukuruznog brašna nakon prosejavnja na nutritivni sastav u različitim frakcijama
(Novi Sad :Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, 2023)
Maize (Zea mays L.) is one of the most important cereal crops in the world, along with wheat and rice. Considering that maize is naturally gluten-free, and safe for persons suffering from celiac disease, or gluten intolerance, ...
Optimization of anthocyanins extraction process from black soybean seed coat for the preparation of maizebased functional food / Optimizacija procesa ekstrakcije antocijana iz semenjače crne soje za pripremu funkcionalne hrane od kukuruza
(Novi Sad : Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, 2022)
Kukuruz (Zea Mays L.) je najznačajnija ratarska kultura u Republici Srbiji, koja se gaji na oko milion
hektara godišnje. Soja crnog zrna (Glycine max) se vekovima koristila u tradicionalnoj istočnjačkoj
medicini za ...
Microencapsulates of blue maize polyphenolics as a promising Ingredient in the food and pharmaceutical Industry: characterization, antioxidant properties, and In vitro-simulated digestion
(Basel : MDPI, 2023)
An anthocyanin-rich blue maize waste product was used for anthocyanin extraction. To preserve bioactive phenolic compounds, a spray-drying technique was employed using conventional wall material maltodextrin (MD), with ...
Influence of particle size distribution on in vitro digestibility and nutritional quality of differently coloured wholegrain maize flours
(Journal of Food and Nutrition Research, 2023)
Maize (Zea mays L.) is one of the most important cereal crops in the world, along with wheat and rice. Considering
that many physical and chemical factors influence the digestibility of food and feed ingredients, this ...
Genetčкa varijabilnost profila dijetalnih vlaкana i njihov uticaj na tehnološкi кvalitet brašna durum pšenice / Genetic variability of dietary fibres profile and their effect on technological quality of durum wheat flour
(Beograd : Društvo genetičara Srbije, 2023)
Durum pšenica (Triticum durum Desf.) se koristi kao sirovina za testenine,
kvasni i beskvasni hleb, kus-kus, i druge proizvode. Tehnološke i nutritivne osobine
durum brašna umnogome zavise od sadržaja dijetalnih vlakana, ...
First report of Fusarium verticillioides causing fusariosis on triticale grain in Serbia
(The American Phytopathological Society, 2022)
Triticale (Triticosecale Wittmack) is a cereal crop species developed to combine positive traits of wheat and rye into a single plant (Arendt and Zannini 2013). Due to its high protein content, favorable amino acid ...
ZP 427 - repriznat hibrid
(Beograd : Republika Srbija, Ministarstvo poljoprivrede, šumarstva i vodoprivrede - Uprava za zaštitu bilja, 2023)
Morphological diversity of soybean in Maize Research Institute collection
(Vienna : University of Natural Resources and Life Sciences, 2023)
Maize Research Institute Zemun Polje soybean collection is a small, local collection consisted of
approximately 500 accessions from different regions of the world. Until now, there has been no
systematic and precise ...
Drought-induced adjustment of primary metabolites in maize hybrids
(Belgrade : Maize Research Institute "Zemun Polje", 2022)
Primary metabolites are directly implicated in plant growth processes, photosynthesis, and
respiration, allowing plants to acclimatize and recover from drought stress. Accordingly, this
study aimed to determine alterations ...
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 ...