English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The results of tests on the presence of yeasts and molds in cornstarch [AD  ‘IPOK’ Zrenjanin, 2007-2008, made at the time when previous Regulations were  valid] were analyzed in terms of bioindicative values of microfungi as  indicators of quality and safety of raw material or final food products.  Microbiological analysis was used to detect the presence of a number of  microorganisms MMI-0001, and a questionnaire was designed at the Department  of Public Health in Zrenjanin town (Republic of Serbia), where the anal­yses  were done, regarding the microbiological tests on starch. In order to  rationalize the analyses and make them more economical, several areas of  product quality control (water, food, raw materials, space) were recommended  either to be excluded or regarded as optional. Thus, analysis of presence of  microfungi as indicators of product quality was categorized as optional. The  results obtained from this research suggest a different conclusion because  the bacteria in the samples indicated ˮmicrobiologically“, namely  bacteriologically, safe samples of food, while, on the contrary, the presence  of some microfungi as distinct xerophilous or xerotolerant microorganisms,  indicated that the food was mycologically non-safe. The obtained data are  crucial for questioning the decision to exclude the earlier required  (mycological) analysis of the samples (in the production of starch, or end  products, etc.) and categorize such analyses in new Regulations as optional,  depending on the manufacturer’s preference. Bioindicative values of  microfungi as indicators of the quality of starch, clearly point to the  shortsightedness of the new Regulations on food hygiene and safety, where  tests on certain microorganisms (in this case, yeasts and molds) are not  legally defined as mandatory, but the Law leaves manufacturers a possibility  to choose (or not to choose) the testing and frequency of testing on the  presence (absence) of microorganisms, which can be risky, both in the  production and marketing of the finial products. [Projekat Ministarstva nauke  Republike Srbije, br. OI-179079

Bioindicative values of microfungi in starch and possible deficiencies of the new Serbian regulation on food hygiene