Meat is one of the most nutritious foods that humans can consume, and is defined as the flesh (skeletal muscles) of animals used as food. In addition to protein and fat, meat is a significant source of several micronutrients (minerals and vitamins). Edible offal is also a form of meat which is used as food, but which is not skeletal muscles, and in...

By Vladimir Tomović, Branislav Šojić, Marija Jokanović, Snežana Škaljac, Maja Ivić, Mila Tomović, Igor Tomašević, Slaviša Stajić, Aleksandra Martinović

Eggs are widely utilized because of their high nutrient value, coagulating, foaming, emulsifying and sometimes even colouring or flavouring facilities in food manufacturing. Production of processed egg products shows an increasing trend. Frozen products belong to first processing, their shelf life can increase up to 1 year. By freezing, a large red...

By Hidas Karina Ilona, Ildikó Csilla Nyulas-Zeke, László Friedrich, Anna Visy, Judit Csonka, Csaba Németh

The presence of phenolic compounds as one of the most common organic pollutants in natural water (surface and ground waters) has been detected as a worldwide problem. Very small concentrations of phenols affect the quality of both environmental and household waters, and directly or indirectly impact lives in aquatic systems and humans, as well. Mos...

By Dragica Chamovska, Aleksandra Porjazoska Kujundziski

The aims of this study were to determine improved kineticparameters in five kinetic models for oxidation of n-butane intomaleic anhydride in an industrial fixed-bed reactor, and tosimulate the reactor performance. On the basis of the measuredprocess parameters, inlet and outlet concentrations of n-butanewere calculated and then used to fit the kine...

By Ervin Karić, Ivan Petric, Vladan Mićić

Emerging technologies, like High Hydrostatic Pressure, heat treatments on low temperatures, and ultra-sonication, have an increasing tendency in industrial application. Vitamin enriched foods, like eggs, are considered as functional foods, but for high retention of biologically active compounds adequate minimal processing technologies are needed. I...

By Adrienn Tóth, Csaba Németh, Emna Ayari, Klára Pásztor-Huszár, Ildikó Zeke, Karina Hidas, László Friedrich

The aim of this study was to determine the possibility of using two low-cost binders, quicklime and fly ash for the solidification/stabilization (S/S) of pyrite cinder. Pyrite cinder, used in this study, represents a remnant from sulfuric acid production in fertilizer factory IHP “Prahovo” A.D. (Serbia), and has a very high toxic metal ...

By Djurdja Kerkez, Dragana Tomašević Pilipović, Milena Bečelić‐Tomin, Nataša Slijepčević, Dunja Rađenović, Anita Leovac Maćerak, Božo Dalmacija

The aim of this paper is to develop specification for the production of roasted coffee with improved nutritional quality. In this sense, the influence of different coffee blends and temperatures of roasting on the antioxidant activity of coffee was examined. Also, the composition of some bioactive components in the analyzed samples was determined. ...

By Božana Odžaković, Natalija Džinić, Zoran Kukrić, Slavica Grujić

Schiff bases are organic compounds formed by the reaction of the primary amine with carbonyl compounds (aldehydes or ketones). These are mainly bi- or tridentate ligands capable of forming very stable complexes with transitional metals. They are used as catalysts in oxygenation, hydrolysis, electro-reduction and decomposition reactions. Many Shiff ...

By Emir Horozić, Jasmin Suljagić, Darja Husejnagić, Nusreta Hasić, Amra Bratovčić

Freezing rate significantly affects the quality of frozen meat and its biochemical changes. The loss of water from the cellular structure, which, under normal conditions, acts as a mechanical barrier between protein chains, causes spontaneous interactions of proteins that result in their denaturation. In order to determine the content of myofibrill...

By Biljana Bodiroga, Ljubica Vasiljević, Dragan Vujadinović, Danica Savanović, Vladimir Tomović

Strategies based on the enzyme application are increasingly replacing the conventional chemical procedures because of their efficiency, quicker performance and environmental protection. However, natural enzymes can rarely be used in industry since their beneficial features can not endure the industrial conditions. Additional drawbacks of natural en...

By Milica Spasojevic, Olivera Prodanović, Pantic Nevena, Nikolina Popovic, Ana Marija Balaz, Radivoje Prodanovic