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Приказ резултата 11-20 од 26
Quality control of herbal teas from Serbian market / Analiza kvaliteta nekoliko vrsta biljnih čajeva sa tržišta
(Društvo za ishranu Srbije, Beograd, 2007)
The use of herbal tea preparations is very common in Serbia as a part of everyday diet as well as a part of traditional herbal therapy. The aim of this investigation was to evaluate the quality of 21 monocomponent herbal ...
Medical nutrition therapy of gluten sensitive enteropathy / Medicinska nutritivna terapija gluten senzitivne enteropatije
(Društvo za ishranu Srbije, Beograd, 2011)
Gluten sensitive enteropathy or celiac disease is clearly more prevalent than was previously thought. Gluten-sensitive enteropathy is the inherited autoimmune condition characterized by inflammation of the small intestine ...
The analysis of tocopherol content in sunflower and olive oils before and after thermal treatment / Analiza sadržaja tokoferola u jestivom ulju pre i posle termičkog tretmana
(Društvo za ishranu Srbije, Beograd, 2010)
Vegetable oils have high vitamin E content. Depending on their production and consumption vitamin E can be preserved or diminished. There is an increasing number of vegetable oils offered in domestic market declared with ...
A comparison of different methods for preparing meat samples for determination of mineral content by atomic spectroscopy / Primena različitih metoda mineralizacije uzoraka za određivanje makro i mikroelemenata u mesu atomskom spektrofotometrijom
(Društvo za ishranu Srbije, Beograd, 2011)
Investigation of the content of elements in food samples requires the destruction of the organic substance by dry, or one of several wet digestion procedures: ashing in open or closed vessels and use of heater or microwave ...
Food safety: New approach, strategy and regulation / Bezbednost hrane - novi pristup, strategija i regulativa
(Društvo za ishranu Srbije, Beograd, 2006)
The new approach to food safety is risk analysis based on integrated food chain system. System is established on responsibility of all subjects in the food chain, traceability in all phases of food production, processing ...
Residual levels of total sulphur dioxide in dried fruit samples from Belgrade market / Rezidualni sumpor-dioksid u uzorcima suvog voća sa beogradskog tržišta
(Društvo za ishranu Srbije, Beograd, 2005)
Sulphiting agents have been used in food production for centuries. Sulphites are added to food as antimicrobial, antibrowning agents or antioxidants. Their use became an issue of concern when certain sensitive individuals ...
Functional and novel food legislature / Funkcionalna i nekonvencionalna hrana - zakonska regulativa
(Društvo za ishranu Srbije, Beograd, 2002)
Market of functional and novel food is constantly growing and consumers are interested in buying safe foods and demand relevant information about ingredients, origin, nutritional and health effect, as well as about eventual ...
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 ...
Spectrophotometric determination of hesperidin in supplements and orange juices / Spektrofotometrijsko određivanje hesperidina u suplementima i sokovima od pomorandže
(Društvo za ishranu Srbije, Beograd, 2019)
Hesperidin is the flavonoid heteroside most found in citrus species, such
as grapefruit, lemon and orange. It is applied in the treatment of numerous
cardiovascular diseases, with many products containing hesperidin ...
Biologically active compounds in the production of functional foods / Biološki aktivne komponente u proizvodnji funkcionalnih namirnica
(Društvo za ishranu Srbije, Beograd, 2002)
In last 15 years concepts in nutrition have been moved from survival, and satisfaction of essential caloric and nutritive needs to the use of foods in order to improve the state of well-being and to reduce the risk of ...