Results 11 to 20 of about 75 (71)
Food Risk Assess Europe, Volume 4, Issue 1, January 2026.Summary Ochratoxin A (OTA) is a secondary metabolite primarily produced by moulds of the genera Aspergillus and Penicillium. It is most commonly found in foods of plant origin, such as cereals, wine, coffee, spices and various types of fruits and vegetables, green tea, pistachios, figs, raisins, grapes, wine and chestnuts, as well as beer, coffee ...
Sanja Miloš +5 more
wiley +1 more source
Food Risk Assess Europe, Volume 3, Issue 4, October 2025.Summary Delta‐9‐tetrahydrocannabinol (Δ9‐THC) is a naturally occurring psychoactive compound derived from the hemp plant Cannabis sativa. In 2015, EFSA established an acute reference dose (ARfD) of 1 μg/kg body weight (bw) for Δ9‐THC and assessed acute dietary exposure from milk and dairy products.
Danijela Stražanac +9 more
wiley +1 more source
Food Risk Assess Europe, Volume 3, Issue 4, October 2025.Summary Cannabis sativa L. is one of the oldest cultivated plants on the planet. It was initially used by humans as a source of roughage for animals and as a textile fiber; over time, it has been used as a source of food and medicine. The plant contains bioactive compounds called cannabinoids. The best‐known cannabinoids occurring in Cannabis sativa L.
Martina Jurković +2 more
wiley +1 more source
Food Risk Assess Europe, Volume 2, Issue 4, October 2024.Summary Dioxins (PCDD/F) and dioxin‐like polychlorinated biphenyls (DL‐PCB) are harmful compounds that remain in the environment and accumulate in the food chain. Polychlorinated dibenzo‐p‐dioxins (PCDDs) and polychlorinated dibenzofurans (PCDFs) are mainly by‐products of industrial processes, but can also be the result of natural processes such as ...
Andrea Gross–Bošković +5 more
wiley +1 more source
Food Risk Assess Europe, Volume 2, Issue 1, January 2024.Summary Lead is a ubiquitous environmental contaminant that occurs naturally and, to a greater extent, from anthropogenic activities. People are exposed to lead through food, water, air, soil and dust. Food is the major source of exposure for the adult population.
Vlatka Buzjak Služek +4 more
wiley +1 more source
Food Risk Assess Europe, Volume 2, Issue 1, January 2024.Summary Ochratoxin A (OTA) is the most toxic representative in the group of nephrotoxic mycotoxins, ochratoxins. OTA was first isolated in 1965 as a stable secondary metabolite of A. ochraceus. Penicillia and aspergilli most often synthesize OTA on cereals (wheat, corn, barley, rye, rice), nuts, raw fruits and vegetables, plant origin foods (wine ...
Sanja Miloš +5 more
wiley +1 more source
PIĆA OD VINA I MLIJEKA I OD KVASINE I MLIJEKA I NJIHOVI HRVATSKI NAZIVI
Rasprave Instituta za Hrvatski Jezik i Jezikoslovlje, 1988 U jednom je dijelu južne Hrvatske poznato piće koje se dobiva miješanjem vina i mlijeka i piće koje se dobiva miješanjem kvasine (vinskoga octa) i mlijeka.
Danijel Alerić
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Mljekarstvo : Dairy Experts Journal, 1967 Mlijeko je veoma važna hrana za čovjeka, a ujedno i pogodna sredina za mikroorganizme (koji u mlijeko mogu dospijevati od momenta muže i u toku dalje manipulacije). Stoga se pred mljekare postavlja kao osnovno: sačuvati mlijeko u ispravnom stanju za duže vrijeme.
Mišić, Dragoslava, Petrović, Dušica
openaire +2 more sources
Autochthonous cheeses of Bosnia and Herzegovina
Mljekarstvo, 2003 Despite the migration of people towards cities, autochthonous cheeses in Bosnia and Herzegovina survived. Technologies of these cheeses are simple and adapted to humble mountain limitations.
Zlatan Sarić, Sonja Bijeljac
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UTJECAJ GODIŠNJEG DOBA NA BROJ SOMATSKIH STANICA U MLIJEKU KRAVA
Veterinaria, 2017 Kvalitetu sirovog kravljeg mlijeka pored kemijskog sastava i fizikalnih osobina određuje i higijenska ispravnost, čiji su osnovni pokazatelji ukupan broj mikroorganizama i broj somatskih stanica u 1ml mlijeka (BSS).
Orjana Semren +3 more
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