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Concept of sustainable diet / Koncept održive ishrane
(Društvo za ishranu Srbije, Beograd, 2019)
Sustainable nutrition can be characterized as a diet with low environmental
impact that is in accordance with good health, which emphasizes at
the same time the nutritional adequacy of such a diet to achieve the ...
Nutraceuticals in prevention and management of COVID-19 / Nutraceutici u prevenciji i tretmanu COVID-19
(Društvo za ishranu Srbije, Beograd, 2021)
The immune system defends the host from many pathogen-
ic microorganisms such as viruses, bacteria, parasites and
fungi, including a large number of specific cell types, inter-
related molecules, and biological responses. ...
Malnutrition induced by cancer and oncology treatment / Malnutricija uzrokovana karcinomom i onkološkom terapijom
(Društvo za ishranu Srbije, Beograd, 2022)
Malnutrition as a consequence of the disease occurs most
often in cancer patients, not only because of the cancer
itself, but also because of the oncological treatment. The
most important cause is chemotherapy, followed ...
Antioksidativna aktivnost odabranih začina sa tržišta Srbije / Antioxidant activity of selected spices from Serbian market
(Društvo za ishranu Srbije, Beograd, 2018)
Začini su aromatični delovi začinskih biljaka, karakterističnog mirisa i uku-
sa, koji se dodaju tokom pripreme hrane radi postizanja odgovarajućih
organoleptičkih osobina, kao i zbog produženja roka trajanja namirnica.
S ...