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Browsing by Author "Sakač, Marijana"

Browsing by Author "Sakač, Marijana"

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  • Antioxidant and physicochemical properties of hydrogen peroxide-treated sugar beet dietary fibre 
    Mišan, Aleksandra; Sakač, Marijana; Medić, Đorđe; Tadić, Vanja; Marković, Goran; Gyura, Julliana; Pagano, Ester; Izzo, Angelo A.; Borrelli, Francesca; Šarić, Bojana; Milovanović, Ivan; Milić, Nataša (WILEY, 2016-05)
    The aim of the present work was to examine if hydrogen peroxide treatment of sugar beet fibre that aimed at improving its physicochemical properties would impair its antioxidant potential. Three different sugar beet fibres ...
  • Antioxidative and antibacterial properties of honey from Serbia, Kosovo and Bosnia and Herzegovina 
    Sakač, Marijana; Jovanov, Pavle; Marić, Aleksandar; Novaković, Aleksandra; Plavšić, Dragana; Škrobot, Dubravka (2022-04)
    Honey is a natural sweetener produced by honeybees using nectar. It has been used not only for food, but also for therapeutic purposes. Carbohydrates, primarily glucose and fructose (85-95%), dominate in honey composition. ...
  • Antioxidative, Antibacterial and Antiproliferative Properties of Honey Types from the Western Balkans 
    Sakač, Marijana; Jovanov, Pavle; Marić, Aleksandar; Četojević-Simin, Dragana; Novaković, Aleksandra; Plavšić, Dragana; Škrobot, Dubravka; Kovač, Renata (MDPI, 2022-06)
    This paper presents the physicochemical characteristics and antioxidative, antibacterial and antiproliferative effects of nineteen samples of different honey types (acacia, linden, heather, sunflower, phacelia, basil, ...
  • Antiproliferative properties of honey from Serbia, Kosovo and Bosnia and Herzegovina 
    Sakač, Marijana; Jovanov, Pavle; Marić, Aleksandar; Četojević-Simin, Dragana; Novaković, Aleksandra; Plavšić, Dragana; Škrobot, Dubravka (2022-06)
    Honey is a natural sweetener produced by honeybees using nectar. The type of honey is determined by the type of pollen, i.e. nectar, insect secretions, as well as climatic conditions and soil composition. The health benefits ...
  • Antiproliferative properties of honey types from the Western Balkans 
    Sakač, Marijana; Jovanov, Pavle; Četojević-Simin, Dragana; Marić, Aleksandar; Maravić, Nikola; Kovač, Renata (2023-04)
    Honey is a natural sweetener used not only for food, but also for therapeutic purposes. It contains carbohydrates, primarily glucose and fructose (85–95%) but also contains about 200 substances present in small amounts ...
  • Assessment of honey quality from the area of Rtanj mountains 
    Marić, Aleksandar; Jovanov, Pavle; Sakač, Marijana; Novaković, Aleksandra; Maravić, Nikola; Radović, Radmila; Ikonić, Predrag (2022-04)
    Honey is a natural product that contains more than 200 different compounds and consists mainly of sugar, water, and other components such as organic acids, proteins (enzymes), vitamins, minerals, and phenolic compounds. ...
  • Characterization of byproducts originating from hemp oil processing 
    Pojić, Milica; Mišan, Aleksandra; Sakač, Marijana; Dapčević-Hadnađev, Tamara; Šarić, Bojana; Milovanović, Ivan; Hadnađev, Miroslav (American Chemical Society, 2014-12-24)
    Valorization of hemp seed meal, a byproduct of hemp oil processing, was performed by measuring the distribution of nutritional and antinutritional compounds in different hemp seed meal fractions. According to chemical ...
  • Comparison of sensory and instrumental methods in determination of honey color 
    Maravić, Nikola; Škrobot, Dubravka; Sakač, Marijana; Tomić, Jelena; Marić, Aleksandar; Peulić, Tatjana; Novaković, Aleksandra (2022)
    Honey color is the first quality attribute evaluated by consumers and an important sensory characteristic in the beekeeping market. Also, it is one of parameters which can indicate botanic origin and the quality of honey. ...
  • Effect of processing and cooking on mineral and phytic acid content of buckwheat-enriched tagliatelle 
    Jambrec, Dubravka; Sakač, Marijana; Jovanov, Pavle; Mišan, Aleksandra; Pestorić, Mladenka; Tomović, Vladimir; Mandić, Anamarija (Savez hemijskih inženjera Srbije, 2016-05)
    Two types of buckwheat flour – non-treated (NBF) and autoclaved (TBF) – were used for the enrichment of whole wheat tagliatelle (control sample) at the level of 10–30%, and the produced tagliatelle samples (dry and cooked) ...
  • Effects of ancient wheat sourdough addition on bread rheological and textural properties 
    Maravić, Nikola; Tomić, Jelena; Škrobot, Dubravka; Dapčević-Hadnađev, Tamara; Sakač, Marijana; Hadnađev, Miroslav (National Society of Processing and Energy in Agriculture, 2023)
    Ancient varieties of wheat were neglected for some time, due to the advantages of modern varieties such as high yield with improved technological characteristics. The term modern wheat refers to wheat varieties which has ...
  • Extraction of hydroxymethylfurfural from honey using aqueous two-phase systems 
    Marić, Aleksandar; Jovanov, Pavle; Sakač, Marijana; Šarić, Bojana; Kevrešan, Žarko; Panić, Jovana; Gadžurić, Slobodan (2023-04)
    Honey is a natural product that contains about 200 different compounds. It consists of carbohydrates, water, and other components, such as proteins (enzymes), organic acids, vitamins (especially vitamin B6, thiamin, niacin, ...
  • 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 ...
  • 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 ...
  • Hydrophilic interaction chromatography coupled to tandem mass spectrometry as a method for simultaneous determination of guanidinoacetate and creatine 
    Jovanov, Pavle; Vraneš, Milan; Sakač, Marijana; Gadžurić, Slobodan; Panić, Jovana; Marić, Aleksandar; Ostojić, Sergej (ELSEVIER, 2018)
    The biosynthesis of creatine (Cr) is closely related to the bioavailability of guanidinoacetate (GAA). The lack of one or the other may compromise their role in the energy transport and cell signaling. A reliable estimate ...
  • The impact of sunflower and rapeseed lecithin on the rheological properties of spreadable cocoa cream 
    Lončarević Ivana; Pajin, Biljana; Petrović, Jovana; Zarić, Danica; Sakač, Marijana; Torbica, Aleksandra; Lloyd, David M.; Omorjan, Radovan (Elsevier, 2016-02)
    The rheological properties of spreadable cocoa cream containing lecithin of different origins (sunflower, rapeseed and soy lecithin) were investigated within this research. A laboratory ball mill was used to produce creams ...
  • Influence of rapeseed and sesame oil on crystallization and rheological properties of cocoa cream fat phase and quality of final product 
    Lončarević, Ivana; Pajin, Biljana; Sakač, Marijana; Zarić, Danica; Rakin, Marica; Petrović, Jovana; Torbica, Aleksandra (WILEY, 2016-10)
    This research examined spreadable cocoa cream in which fat phase has been modified and analyzed regarding its crystallization and rheological properties and further influence on final product quality. Vegetable fat and ...
  • Insights into sensory and hedonic perception of wholegrain buckwheat enriched pasta 
    Škrobot, Dubravka; Pezo, Lato; Tomić, Jelena; Pestorić, Mladenka; Sakač, Marijana; Mandić, Anamarija (Elsevier, 2022-01)
    This study investigated different wholegrain wheat/wholegrain buckwheat blends to develop functional pasta with unique sensory properties. The impact of the buckwheat flour type (native or hydrothermally treated) and ratio ...
  • Lipophilicity estimation and characterization of selected steroid derivatives of biomedical importance applying RP HPLC 
    Jevrić, Lidija; Karadžić, Milica; Mandić, Anamarija; Podunavac-Kuzmanović, Sanja; Kovačević, Strahinja; Nikolić, Andrea; Oklješa, Aleksandar; Sakač, Marijana; Penov-Gaši, Katarina; Stojanović, Srđan (ELSEVIER, 2017-02-05)
    The present paper deals with chromatographic lipophilicity determination of twenty-nine selected steroid derivatives using reversed-phase high-performance liquid chromatography (RP HPLC) combined with two mobile phase, ...
  • Partial replacement of fat with wheat bran in formulation of biscuits enriched with herbal blend 
    Filipčev, Bojana; Nedeljković, Nataša; Šimurina, Olivera; Sakač, Marijana; Pestorić, Mladenka; Jambrec, Dubravka; Šarić, Bojana; Jovanov, Pavle (Savez Hemijskih Inženjera, Beograd, 2017-01)
    The effects of replacing fat with finely ground wheat bran, at different levels (30, 40 and 50%), in biscuit formulation were investigated with respect to dough texture and final biscuit characteristics and nutritional ...
  • Penalty and mean drop analysis for sourdough bread 
    Škrobot, Dubravka; Tomić, Jelena; Dapčević-Hadnađev, Tamara; Sakač, Marijana; Hadnađev, Miroslav (2022)
    Spontaneous fermentation of flour and water by naturally occurring lactic acid bacteria and yeasts gives sourdough. Bread produced with sourdough is characterized by numerous nutritional and functional benefits, as well ...

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