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Приказ резултата 101-106 од 106
Threshold Level and Traceability of Roundup Ready (R) Soybeans in Tofu Production
(Faculty Food Technology Biotechnology, Zagreb, 2017)
The aim of this study is to assess DNA degradation, DNA amplification, and GMO quantity during tofu production. Soybean seeds were spiked with Roundup Ready (R) soybeans (RRS) at 0.9, 2, 3 and 5 % (by mass), to assess the ...
Variabilty of oil and protein content in rapeseed cultivars affected by seeding date
(United Arab Emirates Univ, Al Ain, 2017)
This investigation was undertaken in order to determine the variability of oil and protein content in winter rapeseed cultivars affected by seeding date. Four cultivars (Banacanka, Slavica, Express, Valesca) were sown at ...
Organska poljoprivreda u službi biodiverziteta i zdravlja / Organic agriculture in the service of biodiversity and health
(Novi Sad : Univerzitet u Novom Sadu, Poljoprivredni fakultet, 2017)
Razvojem svesti o značaju organske poljoprivrede, omogućio bi se njen postepeni razvoj na globalnom nivou.
U radu se navode prednosti organske proizvodnje, kako sa aspekta biološke raznolikosti flore i faune u
agrobiotopu ...
Morphological and molecular identification of Fusarium tricinctum and Fusarium acuminatum as causal agents of garlic bulbs rot in Serbia / Morfološka i molekularna identifikacija Fusarium tricinctum i Fusarium acuminatum prouzrokovača truleži belog luka u Srbiji
(Matica srpska, Novi Sad, 2017)
Garlic (Allium sativum L.) is considered to be one of the oldest crops in the world. During 2016, infected garlic bulbs occurred in storages on several localities of the Province of Vojvodina. Symptomatic cloves showed ...
Strontium accumulation in whole grain of Aegilops and Triticum species
(Wiley-V C H Verlag Gmbh, Weinheim, 2017)
Plant species differ in their ability to accumulate mineral elements. Differences also exist among genotypes, lines, and varieties within species. Strontium (Sr) enters the food chain primarily via plants, and wheat products ...
Effect of gluten formation on wheat quality
(Godollo : Hungarian University of Agriculture and Life Sciences Szent István Campus, 2017)
Wheat gluten contains two type of protein molecules namely gliadins and glutenins. Gliadin and
glutenins play main role in determining viscoelastic properties of wheat dough and other technological quality parameters. ...