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Search Results: 1 - 10 of 279784 matches for " Vuji?i? Biserka L. "
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Colour change in pepper (Capsicum annuum) during storage
Tepi? Aleksandra N.,VujiiBiserka L.
Acta Periodica Technologica , 2004, DOI: 10.2298/apt0435059t
Abstract: Powders of pepper were stored at ambient temperature, exposed to daylight The final quality was evaluated by measuring the extractable colour by the American Spice Trade Association (ASTA). Also, the possibility of using surface colour measurement, as a supplement to extractable colour measurement was investigated. The use of the chromatic attributes L, a and b, suggested by the Commision Internationale de l'Eclairage (CIE), i.e., of the CIELAB space, made it possible to find the correlation between ASTA and apparent colour of paprika.
Low-calorie marmalades
Pavlovi? Sa?a R.,Tepi? Aleksandra N.,VujiiBiserka L.
Acta Periodica Technologica , 2003, DOI: 10.2298/apt0334023p
Abstract: The number of people suffering from insulin-dependent (Diabetes Melitus type I) and insulin-independent (Diabetes Melitus type II) is huge, and the number of potential diseased is in permanent rise. For that reason products with reduced amount of sugar have become very popular. Factory "Srbijanka" Valjevo manufactures reduced–sugar marmalades from apricot peach, strawberry, apple and orange. Low–metoxyl pectins and high-grade locust bean gum were used as gelation agents. Sensory evaluation and energy value of these marmalades were determined and all samples were highly graded. All marmalades belonged to the group of low-calorie (dietetic) products.
Influence of the heat treatment on the color of ground pepper (Capsicum annuum)
Vra?ar Ljubo O.,Tepi? Aleksandra N.,VujiiBiserka L.,?olaja Sr?an
Acta Periodica Technologica , 2007, DOI: 10.2298/apt0738053v
Abstract: Red pepper (Capsicum annuum L.) is one of the most important vegetables in the world. The main ground pepper quality attributes are extractable color, surface color, qualitative and quantitative carotenoid content. In this work, the influence of heat treatment on ground pepper quality was investigated. Microbiological status was examined in non-sterilized and sterilized ground pepper. Color changes were assessed by measuring the extractable color (ASTA) and surface color, using a photocolorimeter. The obtained results showed that at the end of experiment, non-sterilized samples had higher color values in comparison to the sterilized ones. Also, color deterioration was heightened at room temperature.
Chemical heterogeneity of tomato inbred lines
Tepi? Aleksandra N.,VujiiBiserka L.,Taka? Adam J.,Krsti? Borivoj ?.
Acta Periodica Technologica , 2006, DOI: 10.2298/apt0637045t
Abstract: Compositional characteristics of seven lines of tomatoes have been determined. The following parameters were evaluated: dry matter, acidity (citric acid equivalent), Ca-pectate, ash, cellulose, sugars (total, reducing sugars, sucrose), mineral substances (N, P, K, Ca, Na), surface color and carotenoid content. From a compositional viewpoint, there were no significant differences between lines, but in cellulose, sucrose, mineral substances, carotenoid content, and surface colour parameters, a*, b*, L and h°. .
Relishes: The new pickled vegetables
Tepi? Aleksandra N.,VujiiBiserka L.,Andri? Aleksandra S.,Milatovi? Sne?ana D.
Acta Periodica Technologica , 2006, DOI: 10.2298/apt0637051t
Abstract: There have been an increasing interest of consumers for a ide variety of pickled vegetable products worldwide. Regarding the regional vegetable supplies and relatively poor assortment of ready-to-use products, the need to broaden the offer of domestic pickled vegetables at the market came out. In this work recipes for different vegetables, spices and condiments were developed. The best graded samples were analyzed for their main chemical composition (dry matter, proteins, oils and fats, total acidity, total sugars, sucrose, starch, cellulose, pH) and energy- values.
Quality of commercial ground paprika and its oleoresins
Tepi? Aleksandra N.,Dimi? Gordana R.,VujiiBiserka L.,Kevre?an ?arko S.
Acta Periodica Technologica , 2008, DOI: 10.2298/apt0839077t
Abstract: Spices are widely used in food processing. One of the main disadvantages of spices application is their frequent microbiological spoilage. Health benefits (microbiological status, mineral and heavy metal content) of commercial ground paprika (Capsicum annuum), as well as the colour and microbiological status of its conventional and supercritical oleoresins were examined in this work.
Suitability of some green pea (Pisum sativum L.) varieties for processing
Jokanovi? Marija R.,Jovi?evi? Dragan,Tepi? Aleksandra N.,VujiiBiserka L.
Acta Periodica Technologica , 2006, DOI: 10.2298/apt0637013j
Abstract: Green pea (Pisum sativum L.) has a long tradition in Serbia and Montenegro as a processing crop. Short growing season, relatively simple production, pleasant taste and high nutritional value stimulate both production and consumption of peas. The objective of this paper is to present the main characteristics of two pea varieties, domestic cultivar Tamis and imported cultivar Jof and the influence of prolonged time between harvest and processing on the changes of main characteristics. Both cultivars have grains of very high quality that can be used for industrial processing as well as for garden growing (the green market). In the present paper the results of one-year study are shown: cultivar characteristics, growing season length, and physico-chemical (tenderometer value (TM), dry matter, alcohol insoluble solids (AIS), sugar and starch) measurements for texture determination. According to the results, the optimal way of processing for each variety was recommended. .
Mycopopulation of spices
Dimi? Gordana R.,Koci?-Tanackov Sun?ica D.,Tepi? Aleksandra N.,VujiiBiserka L.
Acta Periodica Technologica , 2008, DOI: 10.2298/apt0839001d
Abstract: The presence of fungi in cinnamon, marjoram, caraway and clove was investigated. Total fungal counts determined on SMA nutritive medium ranged from 8.0 (clove) to 3.3 × 104 per g (caraway) and from 6.0 to 5.2 × 104 per g on MY50G medium for the same spices. The most frequent contaminants of spice samples were the genera: Eurotium (90%), Aspergillus (80%), Penicillium (75%), Cladosporium (45%), Rhizopus, Scopulariopsis and Syncephalastrum (25%). Producers of sterigmatocystin (80%) were dominant. Producers of aflatoxin (60%) and ochratoxin A (30%) were isolated from the samples.
Dietary fiber content in some dry beans
Vasi? Mirjana A.,VujiiBiserka L.,Tepi? Aleksandra N.,Gvozdanovi?-Varga Jelica M.
Acta Periodica Technologica , 2009, DOI: 10.2298/apt0940103v
Abstract: Dietary fibers are one of the main nutritive components, along with proteins, fats and oils, carbohydrates, minerals and vitamins. Also, they are one of the basic parameters of dry beans technological quality and nutritive value. Physical characteristics and the main chemical composition of sixteen dry bean varieties (Phaseolus vulgaris) had been examined in this study. Using statistical analyses, correlation between certain parameters of chemical composition was established.
Influence of Allium ampeloprasum L. and Allium cepa L. essential oils on the growth of some yeasts and moulds
Koci?-Tanackov Sun?ica D.,Dimi? Gordana P.,Tepi? Aleksandra N.,VujiiBiserka L.
Zbornik Matice Srpske za Prirodne Nauke , 2009, DOI: 10.2298/zmspn0916121k
Abstract: Essential oils extracted from spices, as natural antimicrobial agents, attract particular attention due to their possible role in food protection from microorganisms, and their nontoxicity, in contrast to the synthetic preservatives. In this work, inhibitory effect of Allium ampeloprasum and two onions (Allium cepa), Junski srebrnjak and Kupusinski jabu ar, essential oils in different concentrations (1, 4, 7 and 10%) on three yeasts (Saccharomyces cerevisiae, Candida tropicalis and Rhodotorula sp.) and three moulds (Aspergillus tamarii, Penicillium griseofulvum and Eurotium amstelodami) was investigated. All three essential oils showed the strongest inhibitory effect against S. cerevisiae in concentration of only 1%. Among onions, Kupusinski jabu ar essential oil had stronger influence to C. tropicalis, while Allium ampeloprasum essential oil did not show any influence on this yeast. Rhodotorula sp. was influenced only by Allium ampeloprasum essential oil. The strongest inhibitory effect on A. tamarii showed Kupusinski jabu ar (57% of inhibition, in concentration of 10%), while on P. griseofulvum, the strongest influence showed Allium ampeloprasum essential oil (78.3% of inhibition, in concentration of 10%). Junski srebrnjak and Kupusinski jabu ar essential oils, in concentrations of 7 and 10% respectively, completely inhibited the growth of E. amstelodami.
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