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Anisakis infection and allergy in humans
(Elsevier Science Bv, Amsterdam, 2015)
Compared with other well-studied parasitic diseases, fish-borne parasitic zoonoses do not get enough attention, especially because these zoonoses have been limited for the most part to populations living in low- and ...
Isoflavones - from biotechnology to functional foods
(Elsevier Science Bv, Amsterdam, 2015)
Isoflavones are isolated from about 300 plant species and belong to the group of phytoestrogens. Having structural similarity with estrogens, they are related to the estrogen receptors, and may exhibit estrogenic and ...
Reducing sodium chloride content in meat burgers by adding potassium chloride and onion
(Elsevier Science Bv, Amsterdam, 2015)
The goal of this paper was to examine the reduction of sodium chloride by partial replacing with potassium chloride and the influence on taste acceptability of meat burgers. Sodium chloride content in burgers produced with ...
Transmission of common foodborne viruses by meat products
(Elsevier Science Bv, Amsterdam, 2015)
The most common foodborne viruses are single stranded RNA viruses which are adaptable and extremely resistant to environmental stress factors. Usual routes of food contamination are via stool material by persons shedding ...
Distribution of niclosamide residues in meat and internal organs of common carp
(Elsevier Science Bv, Amsterdam, 2015)
Niclosamide is applied for the treatment of the disease of common carp hatchlings caused by Bothriocephalus acheilognathi. One of the main characteristics of this drug is a short half-life in water. A series of experiments ...
Occurrence of Listeria monocytogenes in a Serbian salmon and seafood processing line during 2013
(Elsevier Science Bv, Amsterdam, 2015)
The objective of this study was to examine the occurrence of L. monocytogenes in a selected fish and seafood processing line. Results showed that during 2013, 12.4 %, 8.3 % and 2.3 % of fish, seafood salads and environmental ...
When man met meat: meat in human nutrition from ancient times till today
(Elsevier Science Bv, Amsterdam, 2015)
Meat is one of the most valuable sources of proteins, and also contains fats, B vitamin complex, vitamins A and D, large amounts of iron, zinc, and other mineral substances. Although nowadays meat consumption is associated ...
The investigation of the presence of Clostridium botulinum spores in honey in Serbia
(Elsevier Science Bv, Amsterdam, 2015)
The presence of Clostridium botulinum spores in 59 honey samples originating from different regions of the Republic of Serbia was studied. In addition to microbiological methods, after enrichment, centrifugation and membrane ...
Comparison of bacteriological status during ripening of traditional fermented sausages filled into different diameter artificial casings
(Elsevier Science Bv, Amsterdam, 2015)
The ripening process of fermented sausages is affected by diameter and type of sausage casings, and depends on changes in the microflora, important from hygienic and technological aspects. The aim of this study was to ...
Identification of lactic acid bacteria isolated from Serbian traditional fermented sausages Sremski and Lemeski kulen
(Elsevier Science Bv, Amsterdam, 2015)
The microbial composition of Serbian traditional fermented sausages, Sremski and Lemeski kulen, was studied. The dominant lactic acid bacteria in these products were Lactobacillus (77.1 and 54.3%, respectively) and Leuconostoc ...