0000000000644052

AUTHOR

V Djordjevic

showing 3 related works from this author

What Is the Color of Milk and Dairy Products and How Is It Measured?

2020

Exactly six-hundred (600) scientific articles that report milk and milk products’ color results in scientific journals in the last couple of decades were reviewed. Thereof, the greatest part of the articles derived from Europe (36.3%) and Asia (29.5%). The greatest share of researchers used Minolta colorimeters (58.8%), while 26.3% of them used Hunter devices. Most reports were on cheese (31.0%) followed by fermented products (21.2%). Moreover, the highest number of papers reported color data of milk and milk products made from cow’s milk (44.81%). As expected, goat’s cheese was the brightest (L* = 87.1), while cow’s cheese was the yellowest (b* = 17.4). Most importantly, it appeared that c…

Health (social science)0402 animal and dairy scienceilluminantStandard illuminant04 agricultural and veterinary sciencesPlant ScienceReviewcomputer vision systemaperturemilk color measurementlcsh:Chemical technology040401 food science040201 dairy & animal scienceHealth Professions (miscellaneous)Microbiology0404 agricultural biotechnologyAnimal scienceMilk productsColor datacolorimeterlcsh:TP1-1185Food ScienceMathematics
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Quantities, environmental footprints and beliefs associated with household food waste in Bosnia and Herzegovina.

2019

The objectives of this research were to identify the quantities and global warming, acidification and eutrophication potentials associated with household food waste in Bosnia and Herzegovina. In parallel, this study investigated perceptions related to food waste and using the quality function deployment for environment model, correlated reasons for discarding food waste and beliefs associated with food waste. Based on this study, it is estimated that around 2.8 kg of food waste is disposed of by the average household every week. Global warming, acidification and eutrophication potentials associated with household food waste are, on average, 3.49 kg CO2e/week, 2.42 g SO2e/week and 8.70 g PO…

attitudes regarding food wasteEnvironmental EngineeringBosnian030309 nutrition & dieteticsfood packaging waste010501 environmental sciences01 natural sciencesGlobal WarmingAgricultural economics03 medical and health sciencesWaste Managementfood waste behaviourPlastic packaging0105 earth and related environmental sciencesBosnia and Herzegovina0303 health sciencesFood wasteGlobal warmingdigestive oral and skin physiologyPollutionlanguage.human_languageRefuse DisposalFood packagingFood wasteFoodquality function deployment for environmentlanguageBusinessPlasticsWaste managementresearch : the journal of the International Solid Wastes and Public Cleansing Association, ISWA
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The Effect of Cantharellus Cibarius Addition on Quality Characteristics of Frankfurter during Refrigerated Storage

2019

The antioxidant and antimicrobial properties of Cantharellus cibarius decoction and the effect of mushroom addition on the physicochemical and microbiological properties of frankfurters during refrigerated storage were studied. Mushroom addition significantly reduced (p &lt

animal structuresantioxidantHealth (social science)MicroorganismDecoctionPlant ScienceShelf lifeHealth Professions (miscellaneous)MicrobiologyArticlenatural extractsIngredient0404 agricultural biotechnologymushroomFood scienceCantharellus2. Zero hungerMushroombiologyChemistryfungi0402 animal and dairy sciencefood and beverages04 agricultural and veterinary sciencesbiology.organism_classificationAntimicrobial040401 food science040201 dairy & animal sciencenervous systemantimicrobialshelf lifesensory characteristicspsychological phenomena and processesFood ScienceMesophileFoods
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