A POCl3-mediated, direct amination reaction of heterocyclic amides/ureas with NH-heterocycles or N-substituted anilines is described. Compared to the existing methods, this operationally simple protocol provides unique reactivity and functional group compatibility because of the metal-free, acidic reaction conditions. The yields are generally excellent.

The demands of contemporary health conscious consumers are increasingly focused on minimally processed, convenient and aff ordable food that retains its natural sensory qualities along with nutritional value. In order to fully respond to these expectations, the use of sous vide processing technology, which refers to cooking vacuum-sealed food in heat-stable plastic pouches under precisely monitored conditions, has been widely adopted. Due to the low temperatures of sous vide processing, most research on this processing method is associated with biological hazards such as Listeria monocytogenes, Bacillus cereus and Clostridium botulinum. Not only has sous vide long been accepted by the food industry, in recent years, it has also been applied in households and in restaurants which are searching for innovative ways to attract more health conscious consumers. In this review, the authors present basic techniques, benefi ts and disadvantages of sous vide cooking and consider the great eff orts the modern food industry is undertaking to extend shelf-life, ensure microbiological safety and maintain nutritional and organoleptic quality of sous vide food products.

Abstract:The tourism system mainly relies on information and communication technologies for promotional activities, sales and when developing management relationships with customers. When a tourist is making the final decision on destination choice, the most important information comes from online interpersonal influence -online word of mouth (eWOM). Authors dealing with tourism market segmentation recognize the growing number of tourists who use modern digital media. In accordance with their identified needs, advanced technologies provide a new customized tourist offer. Contemporary tourists have been more than active since the emergence of the sophisticated Web 2.0 technology which strongly influenced and transformed the travel decision making process. Many surveys results confirm that -approximately 50% of people are likely to download travel applications while searching for destinations before they actually leave for vacation.

The subject of this research are challenges in the application of cryptocurrencies in tourism, with focus on the Republic of Serbia. The paper will present examination of the attitudes and opinions of the respondents in the tourist market of the Republic of Serbia about cryptocurrencies and their willingness to accept them in their work, business and travel. The methods used in the research are: hypothetical-deductive, structured (closed type) questions, dichotomic single choice questions; both nominal and interval measurement scales. Research should contribute to a better understanding of the functioning of digital currencies in the tourism sector and a closer understanding of the challenges and prospects for their application.

Kultura ishrane u Srbiji, gastronomija-tradicionalna jela i načini njihove pripreme (tradicionalne tehnologije), kao deo nematerijalnog kulturnog nasleđa, karakterišu se brojnim specifičnostima. Te specifičnosti i raznolikosti postoje zahvaljujući multietničnosti stanovništva Srbije, kao i njenoj burnoj istoriji, što doprinosi kreiranju veoma živopisne kulturne slike kao dela turističke ponude. Gastronomski specijaliteti iz različitih krajeva naše zemlje najčešće se prezentuju kroz gastronomske manifestacije. Zvaničan broj manifestacija ove vrste, prema podacima Turističke organizacije Srbije je 73, iako je taj broj u stvarnosti, verovatno veći. U broju organizovanih gastronomskih manifestacija prednjači region Vojvodine. Budući da su gastronomske manifestacije zapravo spoj tradicije i savremenih trendova, one imaju potencijal da budu jedinstvena i atraktivna turistička ponuda jedne destinacije. U ovom radu analizirane su gastronomske manifestacije kao deo kulturnog nasleđa Srbije. U radu je ukazano na broj gastronomskih manifestacija, njihovu teritorijalnu raspodelu kao i na mogućnosti za razvoj kulturnog turizma uz oslanjanje na nematerijalni deo kulturnog nasleđa Srbije, hranu, gastronomiju i gastronomske manifestacije.