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We used the germinated soybeans to prepare and evaluate soya yoghurts, with substantially reduced α-galactosides (AG) contents. The lower AG content allows the production of final products that do not...
The presence of genetic modifications was analysed in a total of 100 samples of non-labelled vegetarian and healthy food products. The basic raw materials in the samples tested comprised maize, soya, ...
In this study, the effect of cooking time on the nutritional quality of soya milk was determined with a view of obtaining the approximate time at which soya milk should be cooked to have its optimum b...
The addition of plant proteins into meat products is nowadays a commonly used practice especially for the technological and economical reasons. Their properties have been known and used in meat produc...
This work compares the commonly used immunochemical methods for soya protein detection and alternative microscopic methods. Immunochemical methods were represented by the competitive ELISA method. His...
There is a growing need for the use of alternative and renewable energy sources, in terms of sustainable energy development. One of the potentially biggest renewable energy sources in Serbia is agricu...
A functional immunohistochemical method for soya proteins detection was developed. The procedure is based on the avidin-biotin complex (ABC) method that attains sufficient sensitivity. The method was ...

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