Now showing items 1-5 of 5
The optimisation of traditional fermentation process of white cabbage (in relation to biogenic amines and polyamines content and microbiological profile)
White cabbage heads cultivar “Futoški” and hybrid “Bravo” were investigated during fermentation process, for 50 days, at different temperature regimes (16–18; 18–20; 20–22 °C) and salt concentrations 1, 1.5 and 2%. The ...
Effect of starter culture addition and processing method on proteolysis and texture profile of traditional dry-fermented sausage Petrovská klobása
(Taylor & Francis Ltd, 2016-05-26)
Proteolysis and texture profile of Petrovská klobása, made with addition of starter culture, were investigated during the ripening in different conditions (traditional versus industrial). Due to intensive degradation of ...
Proximate composition, cholesterol concentration and lipid oxidation of meat from chickens fed dietary spice addition (Allium sativum, Piper nigrum, Capsicumannuum)
The effects of supplementing spices, including garlic, black pepper and hot red pepper, in broiler chicken diet on proximate composition, cholesterol content and lipid oxidation of breast and thigh with drumstick meat, ...
Characterization of several milk proteins in Domestic Balkan donkey breed during lactation, using Lab-On-A-Chip capillary electrophoresis
(Savez Hemijskih Inženjera Srbije, 2016-01)
Domestic Balkan donkey (Equus asinus asinus) is a native donkey breed, primarily found in the northern and eastern regions of Serbia. The objective of the study was to analyze proteins of Domestic Balkan donkey milk during ...
Effect of extruded flaxseed in broiler diets on blood oxidative stability and meat fatty acid composition
The aim of the present study was to investigate the influence of flaxseed enriched diets on oxidative status of blood and meat fatty acid composition in broilers. A total of 400 day–old Ross 308 hybrid broilers were randomly ...