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The dynamics of the fermentation process and sensorial evaluation of sauerkraut, cultivar Futoški and hybrid bravo-comparative study
(University of Novi Sad, Faculty of Technology, 2012)
Preservation of foods by fermentation is a widely practiced and ancient technology. Lactic acid bacteria because of their unique metabolic characteristics are involved in many fermentation processes of milk, meats, cereals ...
Determination of methidathion in barley malt by a solid phase extraction method
(University of Novi Sad, Faculty of Technology, 2012)
The use of pesticides in agriculture has brought many obvious benefits, but their inappropriate use can result in unacceptably high levels of these compounds in cereals. Pesticide residues can be found even when they are ...
Effect of storage period on sedimentation value (Zeleny test) in wheat
(University of Novi Sad, Faculty of Technology, 2012)
Specific conclusions on wheat quality can be drawn from sedimentation value (SV) obtained by Zeleny test (mL). A shortcoming of this method is a reduction of SV during postharvest wheat storage. We studied the dynamics of ...
Relationship between winter wheat quality parameters and G × E interaction
(University of Novi Sad, Faculty of Technology, 2012)
Development of new production technologies and quality improvement of traditional wheat products increase the competitiveness and food safety of these products both on domestic and international markets. Growers and users ...
The amount of thiol (SH) groups as a quality indicator of the wheat flour protein complex
(University of Novi Sad, Faculty of Technology, 2012)
Since the technological quality of flour is directly influenced by protein content and quality, a great attention is paid to determination of its properties. For this purpose, a wide range of chemical, physical and rheological ...
Investigation of relations between HMW glutenin composition and rheological propeties of contemporary wheat varieties
(University of Novi Sad, Faculty of Technology, 2012)
Among cereal scientists it is widely accepted that rheological properties of dough, examined by different types of equipment, but also the structure of high molecular weight (HMW) glutenin subunits are highly related to ...
Quality of alternative oil and protein crops
(University of Novi Sad, Faculty of Technology, 2012)
The most important oil and protein plant crops belong to different families. Constant increase in demand for plant oils used as food or for processing industry inspired evaluation of other, insufficiently used plant species ...
Associations between microsatellite markers and wheat quality parameters
(University of Novi Sad, Faculty of Technology, 2012)
Wheat quality is a complex collection of traits affected by various loci on multiple chromosomes. This study was conducted in order to identify quantitative trait loci (QTLs) related to most commonly used quality parameters, ...