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Browsing by Author "Škrobot, Dubravka"

Browsing by Author "Škrobot, Dubravka"

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  • Ancient Wheat Varieties and Sourdough Fermentation as a Tool to Increase Bioaccessibility of Phenolics and Antioxidant Capacity of Bread 
    Dapčević-Hadnađev, Tamara; Stupar, Alena; Stevanović, Dušan; Škrobot, Dubravka; Maravić, Nikola; Tomić, Jelena; Hadnađev, Miroslav (MDPI, 2022-12-09)
    This study aimed to determine the impact of ancient wheat varieties (emmer, spelt and khorasan) and spontaneous sourdough fermentation on the bioaccessibility of total phenolic content (TPC) and the DPPH antioxidant capacity ...
  • 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 properties of gluten-free crackers based on chickpea flour and pumpkin seed oil processing by-products 
    Maravić, Nikola; Tomić, Jelena; Škrobot, Dubravka; Popović, Ljiljana; Rakita, Slađana (University of Novi Sad, Faculty of Technology Novi Sad, 2022)
    During the digestion process antioxidant compounds could be released from food matrix, as well as transformed into other compounds with lower bioaccessibility due to interaction with other constituents such as fibers, ...
  • 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 ...
  • Application of temporal dominance of sensations in sensory profiling of sourdough starter odour 
    Škrobot, Dubravka; Tomić, Jelena; Dapčević-Hadnađev, Tamara; Maravić, Nikola; Jovanov, Pavle; Hadnađev, Miroslav (National Society of Processing and Energy in Agriculture, Novi Sad, Serbia, 2022-04-08)
    Sourdough is one of the oldest examples of natural starters, obtained from the mixture of cereal flour and water, fermented with naturally occurring or selected lactic acid bacteria (LAB) and yeasts. Fermentation process ...
  • Application of temporal dominance of sensations in sensory profiling of sourdough starter odour 
    Škrobot, Dubravka; Tomić, Jelena; Dapčević-Hadnađev, Tamara; Maravić, Nikola; Jovanov, Pavle; Hadnađev, Miroslav (National Society of Processing and Energy in Agriculture, 2022)
    Sourdough is one of the oldest examples of natural starters, obtained from the mixture of cereal flour and water, fermented with naturally occurring or selected lactic acid bacteria (LAB) and yeasts. Fermentation process ...
  • Chia Seed Hydrogel as a Solid Fat Replacer and Structure Forming Agent in Gluten-Free Cookies 
    Tomić, Jelena; Škrobot, Dubravka; Dapčević-Hadnađev, Tamara; Maravić, Nikola; Rakita, Slađana; Hadnađev, Miroslav (MDPI, 2022-11-28)
    Gluten-free cookies based on rice and chickpea flour with reduced-fat and increased protein content compared with conventional commercial gluten-free cookies were developed and used as a base for further vegetable fat ...
  • Communicating Function and Co-Creating Healthy Food: Designing a Functional Food Product Together with Consumers 
    Vrgović, Petar; Pojić, Milica; Teslić, Nemanja; Mandić, Anamarija; Cvetanović Kljakić, Aleksandra; Pavlić, Branimir; Stupar, Alena; Pestorić, Mladenka; Škrobot, Dubravka; Mišan, Aleksandra (MDPI, 2022-03-26)
    Functional food is lately an interesting topic from the new product development perspective; complex motivation and expectations of consumers regarding it present a challenge when new products are designed. Co-creation is ...
  • 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. ...
  • Development of a Novel Rice-Based Snack Enriched with Chicory Root: Physicochemical and Sensory Properties 
    Bokić, Jelena; Kojić, Jovana; Krulj, Jelena; Pezo, Lato; Banjac, Vojislav; Škrobot, Dubravka; Tumbas Šaponjac, Vesna; Vidosavljević, Strahinja; Stojkov, Viktor; Ilić, Nebojša; Bodroža Solarov, Marija (MDPI, 2022-08-09)
    A novel rice-based snack enriched with chicory root flour (CRF) was developed by twin- screw extrusion. Chicory (Cichorium intybus L.) is one of the promising medicinal plants for the development of innovative food and ...
  • Differences in dynamic sensory perception between commercial cholocalte spreads 
    Škrobot, Dubravka; Tomić, Jelena; Đermanović, Branislava; Šarić, Bojana; Gubić, Jasmina; Županjac, Miloš; Maravić, Nikola (University of Novi Sad, Faculty of Technology Novi Sad, 2022)
    Sensory perception is a dynamic process which requires application of appropriate methodology in order to best describe what is perceived by the human senses. Temporal Dominance of Sensation (TDS) is a sensory method that ...
  • Durum testenina sa sremušem (Allium ursinum L.) 
    Šimurina, Olivera; Pojić, Milica; Kojić, Jovana; Krulj, Jelena; Škrobot, Dubravka; Pastor, Kristian; Stupar, Alena (2022)
  • Effect of rice protein concentrate addition on the properties of gluten-free sponge cake 
    Tomić, Jelena; Škrobot, Dubravka; Dapčević-Hadnađev, Tamara; Maravić, Nikola; Hadnađev, Miroslav; Pestorić, Mladenka (University PIM, 2022)
    Considering the commercially available gluten-free products, it can be established that rice and corn flour, as well as starches of different origins are the most common ingredients of gluten-free products. As a consequence ...
  • Effect of Sourdough and Whey Protein Addition on the Technological and Nutritive Characteristics of Sponge Cake 
    Maravić, Nikola; Škrobot, Dubravka; Dapčević-Hadnađev, Tamara; Pajin, Biljana; Tomić, Jelena; Hadnađev, Miroslav (MDPI, 2022-07-06)
    Whey protein and sourdough ferment were used in different combinations to prepare functional sponge cakes, and their mutual influence on batter rheological behaviour as well as product physico–chemical, textural, colour ...
  • Effect of substitution of wheat flour by sourdough and whey proteins on the properties of sponge cake 
    Tomić, Jelena; Škrobot, Dubravka; Dapčević-Hadnađev, Tamara; Maravić, Nikola; Hadnađev, Miroslav (National Society of Processing and Energy in Agriculture, Novi Sad, Serbia, 2022-04-08)
    As a result of consumer preferences, including the demand for healthier and high protein and high dietary fibre plant-based food, there is a trend towards fortifying or completely replacing refined wheat flour with whole ...
  • Effect of substitution of wheat flour by sourdough and whey proteins on the properties of sponge cake 
    Tomić, Jelena; Škrobot, Dubravka; Dapčević-Hadnađev, Tamara; Maravić, Nikola; Hadnađev, Miroslav (National Society of Processing and Energy in Agriculture, 2022)
    As a result of consumer preferences, including the demand for healthier and high protein and high dietary fibre plant-based food, there is a trend towards fortifying or completely replacing refined wheat flour with whole ...
  • 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 ...
  • Effects of spontaneously fermented ancient wheat sourdoughs on quality of refined wheat flour bread 
    Dapčević-Hadnađev, Tamara; Tomić, Jelena; Škrobot, Dubravka; Popović, Nikola; Hadnađev, Miroslav (Cereals & Europe; International Hellenic University, 2022-04-08)
    Although ancient grains could represent an abundant source of protein, fibre and macro- and micro-elements, few studies are available on the characteristics of ancient wheat sourdough and it suitability for breadmaking. ...
  • Flips proizvod od sirka obogaćen aronijom 
    Cvetković, Biljana; Banjac, Vojislav; Šeregelj, Vanja; Škrobot, Dubravka; Kojić, Jovana; Kos, Jovana; Janić Hajnal, Elizabet; Vidaković, Milan (2022)