Faculty of Agricultural Sciences and Food
Permanent URI for this communityhttps://repository.ukim.mk/handle/20.500.12188/2
Browse
155 results
Search Results
- Some of the metrics are blocked by yourconsent settings
Item type:Publication, Traditional food and medicinal uses of leafy vegetables in North Macedonia(University of Montenegro, 2026-03-31); - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Providing of agro-ecological public goods in agriculture – a case study from the Eastern Rhodopes in Bulgaria(Agricultural Academy, 2023-06-30) - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Sweet Cherry (Prunus avium L.) Response to Self-Regulating Low Energy Clay-Based Irrigation (S.L.E.C.I.) System(MDPI AG, 2025-11-19); ; - Some of the metrics are blocked by yourconsent settings
Item type:Publication, From cultivation to Consumption: Evaluating the effects of nano fertilizers on food quality and safety(Elsevier BV, 2025-09) - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Development and validation of an RP-HPLC method for the determination of caffeine and preservatives (sodium benzoate and potassium sorbate) in sports and energy drinks(Springer Science and Business Media LLC, 2025-06-20); - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Economic Factors Influencing the Development of the Meat Market in the Republic of North Macedonia(Faculty of Economics, University of Veliko Tarnovo “St. Cyril and Methodius”, Veliko Tarnovo, Bulgaria, 2025)Martin Gjorgjiev Aleksandra Silovska NikolovaMan has been consuming meat since ancient times, and with the increase in the world population, the demand for beef is increasing daily. The meat market in the Republic of North Macedonia is an integral part of the food industry, whose dynamics and economic impacts have direct and indirect significance for developing the domestic meat production and trade. To analyze the financial aspects of the meat market in the Republic of North Macedonia, we surveyed prices and attitudes towards domestic and imported meat by conducting a study that was distributed electronically. A total of 400 respondents participated in the research. Price is a key factor in purchasing, and meat imports affect the cost of the domestic market. It is necessary to work on strategies for developing and protecting domestic meat production. The analysis also indicates the importance of harmonizing policies that will support the development of this sector and reduce dependence on imports - Some of the metrics are blocked by yourconsent settings
Item type:Publication, PRODUCTION OF MUTTONIN THE REPUBLIC OF NORTH MACEDONIA COMPARED WITHTHE OTHER FORMER YUGOSLAV COUNTRIES(Institute of Knowledge Management), 2025)Aleksandra Silovska NikolovaSheep farming holds a significant position in livestock production, particularly thriving in hilly and mountainous areas. Compared to other domestic animals, sheep have a notable advantage in converting food into meat.Unlike non-ruminants, sheep meet most of their nutritional needs through grazing. Proper nutrition is a crucial factor influencing meat production in sheep. Lamb meat production primarily targets European markets, generating substantial revenue for the country.This paper aims to analyze mutton production from 2012 to 2022 in Republic ofNorth Macedonia compared to other former Yugoslav countries, including Republic of Serbia, Republic ofMontenegro,Federation ofBosnia and Herzegovina,Republic ofCroatia, and Republic ofSlovenia. Data for this research was sourced from the Food and Agriculture Organization of the United Nations (FAO) website. During this period, Republic of Serbia emerged as the largest mutton producer among these countries, averaging 28,862.09 tons, while Republic ofMontenegro was the smallest producer with 1,115.48 tons. The average mutton production in other former Yugoslav countries during this time was as follows: Republic ofCroatia produced 5,284.09 tons, Republic ofNorth Macedonia produced 3,936.45tons, Federation ofBosnia and Herzegovina produced 1,399.34 tons, and Republic ofSlovenia produced 1,374.82 tons.To enhance mutton production, it is recommended that Agriculture and Rural Development propose long-term measures such as improving farming conditions, introducing food safety standards, enhancing animal welfare standards, and building and promoting a lamb meat brand. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Nanofertilizers: A New Approach to Horticultural Nutrition(International Journal of Nanoscience and Nanotechnology, 2025) - Some of the metrics are blocked by yourconsent settings
Item type:Publication, INFLUENCE OF STARTER CULTURES AND SWISS CHARD POWDER ON THE TEXTURAL PROPERTIES OF SMOKED PORK LOIN(Institute of Knowledge & Management, 2025)Aleksandra Silovska NikolovaThe aim of the study was to examine the effect of Swiss chard powder and starter cultures on the textural properties of smoked pork loin. The production was organized into five experimental groups: Group I - cooking salt and dextrose (negative control); Group II - nitrite salt and dextrose (positive control); Group III - nitrite salt, starter culture BactoFerm Rosa, and dextrose; Group IV - cooking salt, Swiss chard powder (producer 1), and starter culture BactoFerm Rosa; and Group V - cooking salt, Swiss chard powder (producer 2), and starter culture BactoFerm Rosa. Textural parameters (hardness, springiness, adhesiveness, cohesiveness, and gumminess) were instrumentally measured after completion of the production process, at mid-storage (30 days), and at the end of the shelf life (60 days). The obtained results for the five groups of smoked pork loin revealed statistically significant differences (p ≤ 0.05) both immediately after thermal processing and during storage. The highest hardness and gumminess values were recorded in Group I, while the remaining groups showed significantly lower values. According to the results, the addition of starter cultures had a significant effect on the textural properties -contributing to increased springiness, reduced hardness and gumminess, and altered adhesiveness - which resulted in an improved structure and desirable sensory characteristics of the final product - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Optimizing Apricot Quality and Antioxidant Properties Through Targeted Soil and Foliar Application with Fe, Zn, B, and Mg(Springer Science and Business Media LLC, 2026)