Mojsova, Sandra
Preferred name
Mojsova, Sandra
Official Name
Mojsova, Sandra
Main Affiliation
Email
sandra@fvm.ukim.edu.mk
7 results
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Item type:Publication, Health benefits and risks of fermented foods-the PIMENTO initiative(Frontiers Media SA, 2024) - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Risk based meat safety assurance system – An introduction to key concepts for future training of official veterinarians(Elsevier, 2022-12-08); - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Characteristics of Traditional Cheeses Produced in the Republic of North Macedonia(Bentham Science Publishers Pte. Ltd. Singapore, 2019); ; ; ; Traditional cheeses are specific products of the Republic of North Macedonia, mainly produced in small-scale farms or farm houses located in high mountains and rural areas. Some of the best-known cheese types are produced in almost all regions in North Macedonia: kashkaval, white brined cheese and beaten cheese (“bieno sirenje”). These types of cheese can also be found in other Balkan countries, only with different tastes and properties. Kashkaval is a type of hard yellow cheese with a natural rind and it belongs to the Pasta filata cheese group. Traditionally, it is made from sheep milk. White brined cheese is the most commonly consumed type of cheese that can be produced from sheep, cow and goat milk. Beaten cheese is a type of yellow hard cheese and the scalding procedure is a crucial step in its production. The great diversity in the manufacturing procedures results with variations in the physical, chemical and microbiological composition, as well as with variations in the proteolysis, the texture, and volatiles. In this chapter, the properties of cheese, the cheese-making technology and the artisan culture of the traditional cheese varieties in the Republic of North Macedonia are discussed. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, A SYSTEMATIC REVIEW OF THE IMPACT OF CLIMATE CHANGE ON AGRICULTURE AND FUTURE ADAPTATION STRATEGIES FOR NORTH MACEDONIA(Agrosym 2024, 2024-10-10); ; ; ; Angeleska, AleksandraClimate change poses significant challenges to agriculture worldwide, with implications for food security, livelihoods, and ecosystems. This review paper examines the impact of climate change on agriculture and explores adaptation strategies for North Macedonia. The paper synthesizes existing literature on the subject, drawing from peer-reviewed articles, academic papers, and reports. The introduction provides an overview of the interconnectedness between climate change and agriculture, emphasizing the vulnerability of the agricultural sector to changing climatic conditions. The materials and methods section outlines the methodology employed, including a systematic literature search, source selection criteria, data extraction, analysis, and synthesis. Results and discussion focus on five key areas: crop adaptation, water management, pests and diseases in crops, biodiversity, and agroforestry. Each subsection discusses the challenges posed by climate change in these areas and explores potential adaptation measures tailored to North Macedonian context. The conclusion highlights the urgency of addressing climate change impacts on agriculture and emphasizes the importance of adopting climate-smart agricultural practices. It underscores the need for collaborative efforts between stakeholders to promote knowledge exchange, capacity building, and policy interventions. This paper highlights the importance of adapting agricultural practices to mitigate the adverse effects of climate change on food production and rural livelihoods in North Macedonia. By embracing adaptation strategies, policymakers, farmers, and other stakeholders can enhance resilience and ensure sustainable agricultural development in the face of a changing climate. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, SCIENTIFIC AND REGULATORY PERSPECTIVES ON IRRADIATED FOOD: DETECTION STANDARDS AND SAFETY EVALUATION(Faculty of Agriculture, University of East Sarajevo, Republic of Srpska, Bosnia and Herzegovina..., 2025-10-02); ; ; ; Food irradiation is a scientifically validated and internationally endorsed technology that applies ionizing radiation to improve the microbiological safety and shelf life of food products. By effectively inactivating pathogens, parasites, and pests without significantly compromising nutritional or sensory quality, irradiation serves as a potent alternative to conventional decontamination methods. This review provides a comprehensive analysis of the scientific principles underlying irradiation, detailing the mechanisms of action, microbiological efficacy, toxicological safety, and minimal impact on nutritional value. These findings are supported by extensive evaluations from authoritative bodies, including the World Health Organization (WHO), the Food and Agriculture Organization (FAO), the International Atomic Energy Agency (IAEA), the European Food Safety Authority (EFSA), and the U.S. Food and Drug Administration (FDA). The paper also explores the regulatory landscape surrounding food irradiation, with particular focus on the European Union’s limited list of approved irradiated food categories under Directives 1999/2/EC and 1999/3/EC. The implications of regulatory fragmentation within the EU and the contrasts with countries such as the United States, Canada, India, and Thailand are assessed. Key applications, such as pathogen reduction in meat and poultry, insect control in spices and grains, and phytosanitary treatment for exportable fruits are discussed alongside economic and logistical benefits. Consumer perception remains a major barrier to widespread acceptance, often shaped by misconceptions and negative associations with the term “irradiation.” Strategies for effective communication, labeling transparency, and public education are examined. The review further assesses CEN (the European Committee for Standardization)-standardized and emerging detection methodologies critical for regulatory enforcement and traceability. Finally, it highlights the role of irradiation in advancing climateresilient food systems, reducing post-harvest losses, and supporting global food security, while calling for harmonized regulation and greater international cooperation. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Monitoring Heavy Metals, Mycotoxins, Coccidiostats and Microbial Contamination in Animal Feed: A North Macedonia Study (2018-2022)(Walter de Gruyter GmbH, 2025-06-24); ; - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Health benefits of ethnic fermented foods(Frontiers Media SA, 2025-09-26);