storage
Canned meat products for members of the Serbian Armed Forces: Na, K, Ca, and Mg content and health risks/benefits
Ministry of Defence, Military Health Department, Belgrade, Serbia (1)
University of Defence, Military Medical Academy, Belgrade, Serbia (2,3)
Institute of Meat Hygiene and Technology, Belgrade, Serbia (4)
University of Belgrade-Faculty of Agriculture, Belgrade-Zemun, Serbia (5,7)
University of Banja Luka, Faculty of Natural Sciences and Mathematics, Banja Luka, Bosnia and Herzegovina (6)
Effect of storage period on physical, chemical, microbial, and sensory qualities of instant masa flour produced from blends of rice and Bambara groundnut
Department of Home Economics and Food Science, University of Ilorin, Nigeria (1,2,3,4,5)
Department of Food Technology, College of Industrial Technology, Bicol University, Legazpi, Philippines (2)
Total antioxidant activity (TAA) of bell pepper during prolonged storage on low temperature
Faculty of Agriculture, Zubin Potok, Kosovska Mitrovica (1)
ARO- he Volcani Center, Postharvest Science of Fresh Produce, Israel (2,3,4,5)
Bell pepper (Capsicum annum L.) is a vegetable known for its antioxidant content, highly important for its nutritional values. The total antioxidant activity (TAA) of pepper fruits is measured by TEAC (Trolox equivalent antioxidant capacity). This assay measures both the hydrophilic (HAA) (vitamin C) and lipophilic (LAA)(carotenoids and vitamin E) contents based on the total radical scavenging capacity and the ability of a scaverenge the stable ABTS radical (ABTS + ) described by Vinocur and Rodov (2006).
Dietary chocolate colors during their storage up to 1 year
Faculty of Agriculture, Belgrade-Zemun (1,2)
In this work color quality characteristics of the upper surfaces of commercial dietary chocolates of different manufacturers were investigated. Color was determined instrumentally, using the three stimulus colorimeter "MINOLTA" Chroma meter CR 400. Results were expressed in CIE, CIELab and Hünter systems, immediately after the production (0 - 30 days and after 90, 180, 270 and 360 days of keeping in storage at the temperature of 15°C. Whitening Index (WI) was also calculated.
Dietary chocolate colors during their storage up to 1 year
University of Belgrade, Faculty of Agriculture
In this work color quality characteristics of the upper surfaces of commercial dietary chocolates of different manufacturers were investigated. Color was determined instrumentally, using the three stimulus colorimeter "MINOLTA" Chroma meter CR 400. Results were expressed in CIE, CIELab and Hünter systems, immediately after the production (0 - 30 days and after 90, 180, 270 and 360 days of keeping in storage at the temperature of 15°C. Whitening Index (WI) was also calculated.
