Food allergy is a reaction of the body immune system to the presence of the proteins in the body introduced through food. Allergic reactions can affect the skin (hives), gastrointestinal organs (nausea, cramps, diarrhea), respiratory system (attenuation) and circulation (drop in blood pressure). In extreme cases, anaphylaxis can occur.. In this cas...

By Radoslav Grujić

Meat is very important ingredients in the human diet, so it is a source of easily digestible, biological and energy valuable components. Therefore, this paper investigate the influence of temperature in the temperature range from 51°C to 100°C and different methods of thermal processing, thermal treatment by cooking and roasting, to change ...

By Radoslav Grujić, Dragan Vujadinović, Vladimir Tomović