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Browsing by Author "Delić, Jovana"

Browsing by Author "Delić, Jovana"

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  • CERTIFICATION MARK TAS(Q) AS A DISTINCTIVE SIGN OF HIGH QUALITY TRADITIONAL FOOD PRODUCTS 
    Ikonić, Predrag; Peulić, Tatjana; Novaković, Aleksandra; Lazarević, Jasmina; Delić, Jovana; Maravić, Nikola; Marić, Aleksandar (University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia, 2022-10-20)
    In order to standardize quality of traditional food products and to enhance their expansion in urban food market within Serbia and Hungary cross-border region, Interreg-IPA CBC project Traditional and Standard Quality - ...
  • Changes in Biogenic Amines Content During Processing of Traditional Sausage Sjenički sudžuk 
    Delić, Jovana; Ikonić, Predrag; Jokanović, Marija; Peulić, Tatjana; Ćućević, Nedim; Škaljac, Snežana; Ivić, Maja (2022-11)
    Sjenički sudžuk is traditional dry-fermented beef sausage from south-western region of Serbia. During fermentation and ripening, high amount of free amino acids is generated and precondition for biogenic amines (BAs) ...
  • COLOR CHARACTERISTICS OF TRADITIONALLY PROCESSED RED PAPRIKA POWDERS AND DRY-FERMENTED SAUSAGES 
    Popović, Milica; Ikonić, Predrag; Peulić, Tatjana; Lazarević, Jasmina; Delić, Jovana; Županjac, Miloš; Novaković, Aleksandra (National Society of Processing and Energy in Agriculture, Novi Sad, Serbia, 2023-04-23)
    The most famous traditional dry-fermented sausages from the northwestern part of Serbia are Lemeški kulen and Petrovačka kobasica. Lemeška paprika (sweet) and Petrovačka paprika (hot), in a form of a dry powder, are used ...
  • Effect of different ripening conditions on amino acids and biogenic amines evolution in Sjenički sudžuk 
    Ikonić, Predrag; Jokanović, Marija; Ćućević, Nedim; Peulić, Tatjana; Šarić, Ljubiša; Tomičić, Zorica; Škaljac, Snežana; Delić, Jovana; Lakićević, Brankica; Tomašević, Igor (Elsevier, 2023-01)
    The aim of this study was to determine the influence of alternative ripening (thermo-hygrometric) conditions in the summer production season (batch S) on changes in free amino acids (FAA) and biogenic amines (BA) content ...
  • 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 ...
  • QUALITY CHARACTERISTICS OF BEEF JERKY MADE IN LABORATORY CONDITIONS 
    Županjac, Miloš; Peulić, Tatjana; Ikonić, Predrag; Jokanović, Marija; Delić, Jovana; Novaković, Aleksandra; Popović, Milica (University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia, 2022-10-20)
    Beef jerky is a traditional meat product that is preserved by means of salting (curing) and drying, i.e. reduction of water activity (aw). This study was carried out to investigate the quality characteristics of beef jerky ...
  • SMALL SCALE BEEF JERKY PRODUCTION - DEVELOPMENT OF DRYING PROCESS 
    Ikonić, Predrag; Peulić, Tatjana; Jokanović, Marija; Županjac, Miloš; Delić, Jovana; Lazarević, Jasmina; Novaković, Aleksandra (University PIM, Banja Luka, Republic of Srpska, B&H, 2022-06-02)
    Beef jerky is a shelf-stable ready-to-eat dried meat product. In order to obtain desired product characteristics, it is necessary to apply the appropriate drying process in combination with adequate heat treatment, i.e. ...
  • Sustainable snack products: Impact of protein- and fiber-rich ingredients addition on nutritive, textural, physical, pasting and color properties of extrudates 
    Delić, Jovana; Ikonić, Predrag; Jokanović, Marija; Peulić, Tatjana; Ikonić, Bojana; Banjac, Vojislav; Vidosavljević, Strahinja; Stojkov, Viktor; Hadnađev, Miroslav (Elsevier, 2023-07)
    The objective of this study was to explore the feasibility of incorporating mechanically deboned poultry meat (MDPM) and brewers spent grain (BSG) to corn based extruded snack products. The addition of protein- and fiber-rich ...

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