Contamination of the food chain and animal feed with mycotoxins in Serbia is causing increasing concern due to previous, current, and predicted climate change. More and more often recorded drought conditions represent the ...

The antimicrobial activity of Allium ursinum aqueous extract prepared using high pressure extraction was evaluated. Minimal inhibitory concentrations (MIC) and minimal bactericidal concentrations (MBC) of A. ursinum extract ...

Insufficient hygiene of food contact surfaces often leads to food contamination with bacteria that cause foodborne diseases in humans, which is a growing public health problem and causes large economic losses, despite ...

Cheese cannot be produced solely from equine or donkeys’ milk, because of the unique physico-chemical properties of these milks. The purpose of this study was to characterize a novel dairy product, cheese produced from ...

Essential oils are one of interesting natural products group that are used in different aspects of life due to their various biological activities. The aim of this study was to determine antifungal activity of Rosmarinus ...

In recent years, the use of donkey milk (DM) and mare milk (MM) in human nutrition attracts more attention in the scientific community due to their similarities to human milk (HM) and specific nutritional properties. Raw ...

The aim of this study was to determine the influence of alternative ripening (thermo-hygrometric) conditions in the summer production season (batch S) on changes in free amino acids (FAA) and biogenic amines (BA) content ...

Protein isolation is a crucial step in obtaining pure and functional proteins for various applications. Traditional protein isolation methods often involve the use of harsh chemicals, high energy consumption, and generate ...

The aim of this study was to examine the microbiological quality of raw donkey milk of an indigenous Serbian breed as well as the changes in the microbial populations during storage at 4 °C. In addition, antibacterial ...

Sour cherry pomace filling (SCPF) and commercial sour cherry filling (CSCF) produced on a semi-industrial scale were tested and compared in terms of food safety, chemical composition, bioactivity, quality, sensory ...