JOURNAL TOOLS
Volume 38, Issue 2
Decembar 2011
Pages: 45-108
Decembar 2011
Pages: 45-108
Articles
Original research paper,
pages (45-50)
INSTRUMENTAL AND SENSORY PROPERTIES OF BUCKWHEAT FLOUR PASTA
INSTRUMENTAL AND SENSORY PROPERTIES OF BUCKWHEAT FLOUR PASTA
Dubravka J. Jambrec*1, Mladenka V. Pestorić1, Đorđe B. Psodorov1, Marijana B. Sakač1,
Nataša M. Nedeljković1, Anamarija I. Mandić1, Ivana J. Sedej1
Review article,
pages (51-62)
POTENTIAL OF BIOACTIVE PROTEINS AND PEPTIDES FOR PREVENTION AND TREATMENT OF MASS NON-COMMUNICABLE DISEASES
POTENTIAL OF BIOACTIVE PROTEINS AND PEPTIDES FOR PREVENTION AND TREATMENT OF MASS NON-COMMUNICABLE DISEASES
Miona M. Belović*1, Jasna S. Mastilović1, Aleksandra M. Torbica1, Jelena M. Tomić1, Dušica R. Stanić3, Natalija R. Džinić2
Original research paper,
pages (63-69)
EVALUATION OF TECHNOLOGICAL QUALITY OF WHEAT USING LAB–ON–A–CHIP ELECTROPHORESIS
EVALUATION OF TECHNOLOGICAL QUALITY OF WHEAT USING LAB–ON–A–CHIP ELECTROPHORESIS
Jelena M. Tomić*1, Aleksandra M. Torbica1
Original research paper,
pages (70-78)
APPLICATION OF PRINCIPAL COMPONENT ANALYSIS IN ASSESSMENT OF MINERAL CONTENT OF NINE CULTIVARS OF BUCKWHEAT GRAIN
APPLICATION OF PRINCIPAL COMPONENT ANALYSIS IN ASSESSMENT OF MINERAL CONTENT OF NINE CULTIVARS OF BUCKWHEAT GRAIN
Marija I. Bodroža-Solarov*1, Dragana S. Latković 2, Janoš J. Berenji 3, Tea I. Brlek1, Slobodan Đ. Nićin1, Jovana N. Vučković1
Original research paper,
pages (79-85)
RELATION BETWEEN ANTIOXIDANT ACTIVITY OF AFFINED C SUGAR AND THERMALY INDUCEDNONENZYMATIC BROWNING
RELATION BETWEEN ANTIOXIDANT ACTIVITY OF AFFINED C SUGAR AND THERMALY INDUCEDNONENZYMATIC BROWNING
Aleksandra Č. Mišan1, Julianna F. Gyura2, Marijana B. Sakač1, Dragana M. Simović-Šoronja2,
Zita I. Šereš2, Biljana S.Pajin2
Zita I. Šereš2, Biljana S.Pajin2
Original research paper,
pages (86-92)
THE INFLUENCE OF BONSILAGE FORTE ON FERMENTATION AND AEROBIC STABILITY DURING ALFALFA ENSILING
THE INFLUENCE OF BONSILAGE FORTE ON FERMENTATION AND AEROBIC STABILITY DURING ALFALFA ENSILING
Đuro M. Vukmirović*1, Dragan V. Palić1, Radmilo R. Čolović1, Bojana M. Kokić1, Tea I. Brlek1
Review article,
pages (93-100)
APPLICATION OF BEST AVAILABLE TECHNIQUES FOR ENVIRONMENTAL PREVENTION IN MEAT PROCESSING
APPLICATION OF BEST AVAILABLE TECHNIQUES FOR ENVIRONMENTAL PREVENTION IN MEAT PROCESSING
Veljko N. Đukić*1, Đorđe G. Okanović2
Short communication,
pages (101-108)
SUGAR BEET MOLASSES: AN INGREDIENT TO ENHANCE MICRONUTRIENTS AND FUNCTIONALITY IN BREAD
SUGAR BEET MOLASSES: AN INGREDIENT TO ENHANCE MICRONUTRIENTS AND FUNCTIONALITY IN BREAD
Bojana V. Filipčev*1
INSTITUTE