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Prikaz rezultata 1-10 od 20
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 ...
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 ...
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 ...
The presence of Salmonella spp. in Belgrade domestic refrigerators
(Elsevier Science Bv, Amsterdam, 2015)
The probability of contamination of domestic refrigerators seems to be greater for Salmonella, than other, distinctly psychrotolerant bacteria. This survey investigated Salmonella spp. contamination of domestic refrigerators ...
The effect of breed line and age on measurements of pH-value as meat quality parameter in breast muscles (m. pectoralis major) of broiler chickens
(Elsevier Science Bv, Amsterdam, 2015)
The objective of this study was to determine the effect of breed line and age on pH in broiler chicken breast muscles. pH values of m. pectoralis major muscle were compared within 6 groups - each line (Cobb, Ross, Hubbard) ...
Antimicrobial activity of Thyme (Tymus vulgaris) and Oregano (Origanum vulgare) essential oils against some food-borne microorganisms
(Elsevier Science Bv, Amsterdam, 2015)
The aim of this study was to investigate antibacterial effects of oregano and thyme essential oils (EOs) on some food-borne bacteria. GC-MS analysis of EOs was performed in order to determine their composition and phenols ...
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 ...
Safety aspects of nanotechnology applications in food packaging
(Elsevier Science Bv, Amsterdam, 2015)
Although the application of nanotechnology provides numerous advantages related to food safety and quality, at the same time it may present a potential risk not only to human health, but can affect animals and the environment ...
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 ...