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  • Factors Affecting the Consumption of Traditional Food in Tourism – Perceptions of the Management Sector of Catering Facilities 
    Kalenjuk Pivarski, Bojana; Tekić, Dragana; Šmugović, Stefan; Banjac, Maja; Novaković, Aleksandra; Mutavdžić, Beba; Ivanović, Velibor; Tešanović, Dragan; Đerčan, Bojan; Ikonić, Predrag; Petrović, Marica; Ilić Udovičić, Dragana; Vasić Popović, Aleksandra; Marić, Aleksandar (MDPI, Basel, Switzerland, 2023-06-10)
    The topic of this study is the factors that influence the consumption of traditional food products (TFPs) in tourism, as seen from the perspective of management-sector employees in food and beverage catering facilities. ...
  • Factors Affecting the Consumption of Traditional Food in Tourism—Perceptions of the Management Sector of Catering Facilities 
    Kalenjuk Pivarski, Bojana; Tekić, Dragana; Šmugović, Stefan; Banjac, Maja; Novaković, Aleksandra; Mutavdžić, Beba; Ivanović, Velibor; Tešanović, Dragan; Đerčan, Bojan; Ikonić, Predrag; Petrović, Marica; Ilić Udovičić, Dragana; Vasić Popović, Aleksandra; Marić, Aleksandar (MDPI, 2023-06-10)
    The topic of this study is the factors that influence the consumption of traditional food products (TFPs) in tourism, as seen from the perspective of management-sector employees in food and beverage catering facilities. ...
  • Factors influencing adhesion of bacteria Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus and yeast Pichia membranifaciens to wooden surfaces 
    Tomičić, Ružica; Tomičić, Zorica; Thalet, Nejc; Humar, Miha; Raspor, Peter (Wood Science and Technology, 2020-10-02)
    The aim of this study was to assess the potential of bacteria Escherichia coli ATCC 35218, Pseudomonas aeruginosa ATCC 27853, Staphylococcus aureus ATCC 25923 and yeast Pichia membranifaciens ZIM 2417 to adhere to wooden ...
  • FAT CONTENT IN FINELY COMMINUTED COOKED AND LIVER SAUSAGES ON SERBIAN RETAIL MARKET 
    Županjac, Miloš; Peulić, Tatjana; Delić, Jovana; Ikonić, Predrag; Lazarević, Jasmina; Škaljac, Snežana; Jokanović, Marija (National Society of Processing and Energy in Agriculture, Novi Sad, Serbia, Trg Dositeja Obradovića 8, 2023-04-24)
    Finely comminuted cooked sausages and liver sausages, which belong to emulsion type of sausages, are among the most popular meat products worldwide. Taste, convenience and low price are just a few of the reasons why these ...
  • Fermentation efficiency of intermediates and by-product of sugar beet processing 
    Jevtić-Mučibabić, Rada; Bajić, Bojana; Vučurović, Damjan; Dodić, Siniša; Perović, Lidija; Cvetković, Biljana; Ćurčić, Nataša (UNIVERSITY OF EAST SARAJEVO FACULTY OF TECHNOLOGY, 2023-03)
    Sugar beet is a highly selected crop that accumulates 70% of sugar in the roots, while the other 30% is made up of non-sugars, of which more than 20% are water-insoluble cell walls. The applied processing technology affects ...
  • First Report of Aspergillus flavus on Organic Spelt Wheat in Serbia 
    Krulj, Jelena; Đisalov, Jovana; Bodroža Solarov, Marija; Bočarov-Stančić, Aleksandra; Markov, Siniša; Mladenov, Novica; Kojić, Jovana (The American Phytopathological Society, 2017-06)
    Spelt (Triticum aestivum ssp. spelta L. Thell) is an ancient wheat species of growing interest due to its pro-health properties and suitability for organic production. Spelt wheat spikes were sampled in 2016 from five ...
  • Flakes product supplemented with sunflower and dry residues of wild oregano 
    Košutić, Milenko; Filipović, Jelena; Nježić, Zvonko; Filipović, Vladimir S.; Filipović, Vladimir M.; Blagojević, Bojana (Association of the Chemical Engineers of Serbia, 2017-04)
    This paper investigates the effects of simultaneous addition of sunflower (3, 6 or 9 g/100 g of sample) and dry residue of wild oregano (0.5 or 1 of sample), on the physical texture and chemical properties of corn flakes ...
  • Flips proizvod od sirka obogaćen aronijom 
    Cvetković, Biljana; Banjac, Vojislav; Šeregelj, Vanja; Škrobot, Dubravka; Kojić, Jovana; Kos, Jovana; Janić Hajnal, Elizabet (2022)
  • Fortification of chocolate with microencapsulated fish oil: Effect of protein wall material on physicochemical properties of microcapsules and chocolate matrix 
    Hadnađev, Miroslav; Kalić, Marina; Krstonošić, Veljko; Jovanović-Lješković, Nataša; Erceg, Tamara; Škrobot, Dubravka; Dapčević-Hadnađev, Tamara (Elsevier, 2023-03-30)
    Protein stabilized fish oil microcapsules were incorporated into chocolates in order to design fortified product which could bear the nutritional claim “source of or high omega-3 fatty acids”. Protein wall material (soy, ...
  • From the sea to aquafeed: A perspective overview 
    Eroldoğan, Orhan Tufan; Glencross, Brett; Novoveska, Lucie; Gaudêncio, Susana P.; Rinkevich, Buki; Varese, Giovanna Cristina; Carvalho, Maria de Fátima; Tasdemir, Deniz; Safarik, Ivo; Nielsen, Søren Laurentius; Rebours, Céline; Lukić Bilela, Lada; Robbens, Johan; Strode, Evita; Haznedaroğlu, Berat Z.; Kotta, Jonne; Evliyaoğlu, Ece; Oliveira, Juliana; Girão, Mariana; Vasquez, Marlen I.; Čabarkapa, Ivana; Rakita, Slađana; Klun, Katja; Rotter, Ana (John Wiley & Sons, Inc., 2022-10-03)
    Aquaculture has been one of the fastest-growing food production systems sectors for over three decades. With its growth, the demand for alternative, cheaper and high-quality feed ingredients is also increasing. Innovation ...
  • Fumonisins B1 and B2 in maize from the Republic of Serbia over ten years 
    Radović, Radmila; Kos, Jovana; Radić, Bojana; Janić Hajnal, Elizabet (2022-09)
    Fumonisin (FUMs) mycotoxins present a group of hydrophilic secondary metabolites of Fusarium and Aspergillus fungal species. Food and feed contamination by FUMs is an unavoidable issue worldwide, due to their toxic effect ...
  • Fundamental rheological properties of spontaneously-fermented ancient wheat sourdoughs 
    Hadnađev, Miroslav; Tomić, Jelena; Škrobot, Dubravka; Dapčević-Hadnađev, Tamara (Faculty of Technology, Leskovac, Serbia, 2021-10-23)
    The fundamental rheological behaviour of spontaneously-fermented wholegrain emmer, spelt and khorasan sourdoughs was studied from final backslopping over a 12‐hr fermentation period. Spontaneously-fermented sourdough was ...
  • Gluten-Free Crackers Based on Chickpea and Pumpkin Seed Press Cake Flour: Nutritional, Functional and Sensory Properties 
    Tomić, Jelena; Škrobot, Dubravka; Popović, Ljiljana; Dapčević-Hadnađev, Tamara; Čakarević, Jelena; Maravić, Nikola; Hadnađev, Miroslav (Faculty of Food Technology and Biotechnology, 2022-12)
    Research background. Despite the growing trend of the gluten-free market and the presence of a wide range of gluten-free products, there are still some shortcomings in nutritional and sensory quality of these products. ...
  • Green methods for protein isolation: sustainable approaches for enhanced protein recovery 
    Marić, Aleksandar; Šarić, Bojana; Sakač, Marijana; Đermanović, Branislava; Kojić, Jovana; Šarić, Ljubiša; Jovanov, Pavle (2023-09)
    Protein isolation is a crucial step in obtaining pure and functional proteins for various applications. Traditional protein isolation methods often involve the use of harsh chemicals, high energy consumption, and generate ...
  • A green strategy to improve the bioavailability of bioactive ingredients of Sambucus ebulus L.: Perspective of using NADES solvents from the environmental point of view 
    Kljakić Cvetanović, Aleksandra; Pavlić, Branimir; Teslić, Nemanja; Stupar, Alena; Vrgović, Petar; Pojić, Milica; Mandić, Anamarija; Mišan, Aleksandra (German Jordanian University, 2022-06)
  • Hempseed meal protein isolates prepared by different isolation techniques. Part I. physicochemical properties 
    Hadnađev, Miroslav; Dapčević-Hadnađev, Tamara; Lazaridou, A.; Moschakis, T.; Michaelidou, A.M.; Popović, Sanja; Biliaderis, C.G (ELSEVIER, 2018-06-30)
    Protein isolates from hemp seed meal were prepared using alkaline extraction/isoelectric precipitation (HPI) and micellization (HMI) procedures and compared in terms of their physicochemical properties and functionality. ...
  • Hempseed meal protein isolates prepared by different isolation techniques. Part II. gelation properties at different ionic strengths 
    Dapčević-Hadnađev, Tamara; Hadnađev, Miroslav (Elsevier, 2018-08-01)
    The effect of isolation technique and sodium chloride level (0, 50, 300 mM, at pH 7.0) on gelation of hemp protein isolates was investigated. The aqueous dispersions (30% w/w) prepared from micelle (salt extracted) protein ...
  • Hleb sa ekstraktom kvasca 
    Filipović, Jelena; Filipović, Vladimir; Košutić, Milenko; Bodroža Solarov, Marija; Vučurović, Vesna; Šuput, Danijela; Lončar, Biljana (2022)
    Hleb sa ekstraktom kvasca je nov funkcionalni proizvod sa dodatkom aktivnog sastojka, pri čemu se smanjuje unos soli, povećava unos proteina i mineralnih materija, poboljšavaju organoleptička svojstva (ukus i miris) ...
  • Honey from the region of Rtanj mountain 
    Jovanov, Pavle; Sakač, Marijana; Novaković, Aleksandra; Ikonić, Predrag; Peulić, Tatjana; Škrobot, Dubravka; Marić, Aleksandar (2023-04)
    The Republic of Serbia is characterized by a long tradition in beekeeping with a large annual honey production of about 7000 t and a high average annual export growth rate. These facts point to the necessity of continuous ...
  • "Hrana za koke nosilje - Spirulina plus" 
    Čabarkapa, Ivana; Rakita, Slađana; Banjac, Vojislav; Đuragić, Olivera; Tomičić, Zorica; Vidosavljević, Strahinja; Stojkov, Viktor (Univezitet u Novom Sadu, Naučni institut za prehrambene tehnologije, 2022)

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