Vol. 2 No. 2 (2020): Food industry development prospects

Articles

• Meat industry by-product production, processing and use

  Đorđe Okanović, Milutin Ristić

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• Directions for the development of the meat processing industry in Republika Srpska

  Radoslav Grujić

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• Technology of functional dairy products

  Milka Stijepic

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• Modern methods of preserving and packaging meat and meat products

  Radoslav Grujić

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• Моdern technologies in the production of food products

  Radoslav Grujić, Dragoljub Mirjanić

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• Principles of Good Manufacturing Practices and Good Hygienic Practice in Food Processing

  Radomir М Radovanović

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• Procedure for approval and methods of control of the presence of genetically modified organisms in food and feed

  Vojislav Trkulјa, Vaskrsija Janjić, Novo Pržulj

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• Global food crisis: current state of availability, safety and quality

  Radomir M Radovanović

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• Bioactive plant products in the food industry

  Ljiljana P Stanojevic, Jelena S Stanojevic, Milorad D Cakić

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• The use of plant proteins in the production of food for humans

  Jovana Glušac, Biljana Kukavica, Aulet Fišman

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• Production technology of fermented meat and milk products

  Bojana Danilović, Dragiša Savić

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• Dairy by-products: characteristics and modern ways of utilization

  Snežana Jovanović, Tanja Vučić

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• Indigenous Cheeses in the Republic of Srpska

  Dragan Brenjo, Zlatan Sarić

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• Contemporary Separation Processes for Insulation of Plant Extract for Food and Pharmaceutical Process Engineering

  Kiril Lisichkov, Stefan Kuvendžiev, Mirko Marinkovski

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• Ethical Principles in Food Production and Processing

  Vaskrsija Janjić, Radoslav Grujić

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• Regulations and standards for quality and food safety

  Brane Novakovic

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• Establishment of the presence of biological and chemical contaminents in food

  Dragan Cvetković, Sanja Petrović, Jelena Zvezdanović, Saša Savić, Milorad Cakić

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• Mycotoxins in food and the risk to consumer health

  Jovana J Kos

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