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Preferences of Serbian consumers towards different pepper fruits / Navike potrošača u Srbiji pri izboru plodova paprike
(Novi Sad: Institute of Food Technology, University of Novi Sad, 2021)
Pepper (Capsicum annuum L.) is one of the major vegetable species in the world. In Balkan cuisines, as well as in Serbia, pepper has a very diverse use. Knowledge about consumer preferences is of great importance for a ...
Artificial neural network model in predicting the quality of fresh tomato genotypes / Veštačke neuronske mreže za predviđanje kvaliteta različitih genotipova paradajza
(Novi Sad : University of Novi Sad, Institute of Food Technology, 2021)
Sensory analysis is the best mean to precisely describe the eating quality of fresh foods. However, it is expensive and time-consuming method which cannot be used
for measuring quality properties in real time. The aim of ...
Nutritive value of Serbian camelina genotypes as an alternative feed ingredient
(Novi Sad : University of Novi Sad, Scientific Institute of Food Technology, 2022)
Camelina has been used from ancient times, but recently has re-emerged as a valuable plant with the potential for successful replacement of conventional oilseed crops. The utilisation of camelina and its by-products in ...