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Browsing Institute of Food Technology by Title

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  • The influence of concentration and temperature on the viscoelastic properties of tomato pomace dispersions 
    Belović, Miona; Pajić-Lijaković, Ivana; Torbica, Aleksandra; Mastilović, Jasna; Pećinar, Ilinka (Elsevier, 2017-04-27)
    The influence of concentration and temperature on the rheological properties of tomato pomace dispersions obtained by rehydration of lyophilized and grinded tomato pomace was investigated in this paper. Examined systems ...
  • Influence of culture conditions on co-aggregation of probiotic yeast Saccharomyces boulardii with Candida spp. and their auto-aggregation 
    Tomičić, Ružica; Tomičić, Zorica; Raspor, Peter (Folia Microbiologica, 2022-02-15)
    Systemic infections caused by pathogenic Candida species pose a significant threat to public health in the past decades due to increasing resistance to existing antifungal drugs. Given this scenario, probiotics have been ...
  • The influence of extraction parameters on physicochemical properties of special grain brandies with Ganoderma lucidum. 
    Pecić, Sonja; Nikićević, Ninoslav; Veljović, Mile; Jardanin, Milka; Tešević, Vele; Belović, Miona; Nikšić, Miomir (Savez hemijskih inženjera Srbije, 2016-04)
    Ganoderma lucidum is one of the five major medicinal mushrooms. In Asian countries, alcoholic beverages with Ganoderma are traditionally produced and sold in local markets as a symbol of healthy products. The aim of this ...
  • Influence of grinding method and grinding intensity of corn on mill energy consumption and pellet quality 
    Vukmirović, Đuro; Lević, Jovanka; Fišteš, Aleksandar; Čolović, Radmilo; Brlek, Tea; Čolović, Dušica; Đuragić, Olivera (Savez Hemijskih Inženjera Srbije, 2016-01)
    In recent years there is an emerging trend of coarse grinding of cereals in production of poultry feed due to the positive influence of coarse particles on poultry digestive system. Influence of grinding method (hammer ...
  • 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 ...
  • Influence of spirulina on physical properties of dough for crackers 
    Nikolić, Ivana; Petrović, Jovana; Lončarević, Ivana; Rakita, Slađana; Čabarkapa, Ivana; Takači, Aleksandar (University of Novi Sad, Faculty of Technology Novi Sad, 2022-10)
    Spirulina, blue–green alga (Cyanobacteria), contains proteins (60–70%), carbohydrates, vitamins C, D, E, and minerals such as Fe, Ca, Cr, Mg, Na, Zn, Mn, P, K and Cu. Spirulina biomass is a commercial source of various ...
  • Influence of starch sodium octenyl succinate on rheological behaviour of wheat flour dough systems 
    Dapčević-Hadnađev, Tamara; Pajić-Lijaković, Ivana; Hadnađev, Miroslav; Mastilović, Jasna; Torbica, Aleksandra (Elsevier, 2013-12)
    Experimental and theoretical influence of addition of various amounts of three types starch sodium octenyl succinate (OSA) granules (0–20%): (a) non-physically modified, (b) pregelatinized and (c) hydrolyzed spray-dried ...
  • The Influence of Temperature on Rheological Properties of Three Root Canal Sealers 
    Cvjeticanin, Milica; Zorica, Dusan; Krstonosic, Veljko; Hadnađev, Miroslav; Stojanac, Igor; Ramic, Bojana; Drobac, Milan; Petrovic, Ljubomir; Atanackovic, Teodor (REVISTA DE CHIMIE SRL, 2022-07-01)
    Purpose was to determine the viscoelastic properties of three root canal sealers as a function of temperature, time and frequency using dynamic oscillatory measurements. Methods: Measurements were performed on the ...
  • Influence of traditional smoking on the content of polycyclic aromatic hydrocarbons in dry fermented beef sausage from Serbia 
    Škaljac, Snežana; Jokanović, Marija; Tomović, Vladimir; Kartalović, Brankica; Ikonić, Predrag; Ćućević, Nedim; Vranešević, Jelena; Ivić, Maja; Šojić, Branislav; Peulić, Tatjana (Elsevier, 2023-03-31)
    This study examined the safety of dry fermented beef sausage (Sjenički sudžuk), produced and smoked in traditional conditions, from PAH point of view and the possibility of PAH reduction in this type of traditional product. ...
  • Influence of ultrasonic and chemical pretreatments on quality attributes of dried pepper (Capsicum annuum) 
    Lučić, Milica; Potkonjak, Nebojša; Sredović Ignjatović, Ivana; Lević, Steva; Dajić Stevanović, Zora; Kolašinac, Stefan; Belović, Miona; Torbica, Aleksandra; Zlatanović, Ivan; Pavlović, Vladimir; Onjia, Antonije (MDPI, 2023-06-23)
    This study investigates the effects of ultrasound, in combination with chemical pretreatments, on the quality attributes (total phenolic and carotenoid content, antioxidant activity (2,2-Diphenyl-1-picrylhydrazyl assay ...
  • 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 ...
  • Inulin Determination by an Improved HPLC-ELSD Method 
    Perović, Jelena; Kojić, Jovana; Krulj, Jelena; Pezo, Lato; Tumbas Šaponjac, Vesna; Ilić, Nebojša; Bodroža Solarov, Marija (Springer, 2022)
    Since inulin utilization as a sugar or fat replacer, texture modifer, and emulsifer is increasing in the food industry, there is a need for its determination for food control and labeling. This study reports the development ...
  • Invasive Crayfish Faxonius limosus: Meat Safety, Nutritional Quality and Sensory Profile 
    Lazarević, Jasmina; Čabarkapa, Ivana; Rakita, Slađana; Banjac, Maja; Tomičić, Zorica; Škrobot, Dubravka; Radivojević, Goran; Kalenjuk Pivarski, Bojana; Tešanović, Dragan (MDPI, 2022-12-14)
    The aim of the present study was to evaluate the safety parameters, nutritional value and sensory profile of the meat from spiny-cheek crayfish (Faxonius limosus), captured from the Danube River in Serbia. To achieve this, ...
  • Isolation of Cherry Seed Oil Using Conventional Techniques and Supercritical Fluid Extraction 
    Dimić, Ivana; Pavlić, Branimir; Rakita, Slađana; Cvetanović Kljakić, Aleksandra; Zeković, Zoran; Teslić, Nemanja (MDPI, 2022-12-20)
    This study aims to compare the suitability of three extraction techniques (cold pressing, Soxhlet and supercritical fluid extraction (SFE)) to isolate oil from cherry seeds. Oils were examined in terms of extraction yield, ...
  • Isolation of Garlic Bioactives by Pressurized Liquid and SubcriticalWater Extraction 
    Krstić, Marko; Teslić, Nemanja; Bošković, Perica; Obradović, Darija; Zeković, Zoran; Milić, Anita; Pavlić, Branimir (MDPI, 2023-01-02)
    Garlic (Allium sativum L.) is widely used in various food products and traditional medicine. Besides unique taste and flavour, it is well known for its chemical profile and bioactive potential. The aim of this study was ...
  • Kinetic of phytic acid degradation in spontaneously fermented ancient wheat sourdoughs 
    Dapčević-Hadnađev, Tamara; Maravić, Nikola; Jovanov, Pavle; Hadnađev, Miroslav (Cereals & Europe; International Hellenic University, 2022-04-08)
    Whole grain flour is an important source of minerals but also contains considerable amounts of phytic acid, which is known to reduce their dietary availability. Some processing technologies, such as sourdough fermentation, ...
  • Kinetics and optimization of biodiesel production from rapeseed oil over calcined waste filter cake from sugar beet processing plant 
    Nježić, Zvonko; Kostić, Milan; Marić, Boško; Stamenković, Olivera; Šimurina, Olivera; Krstić, Jugoslav; Veljković, Vlada (Fuel, 2022-10-29)
    A low-cost, highly active CaO-based catalyst was prepared from waste filter cake (WFC) from a sugar beet processing factory by calcination in air at 900 ◦C for 2 h, referred to as the calcined filter cake (CFC). It was ...
  • Korn fleks sa dodatkom konzumnog suncokreta 
    Košutić, Milenko; Filipović, Jelena; Nježić, Zvonko; Filipović, Vladimir; Vučurović, Vesna; Košutić, Milenko (2021)
    Korn fleks sa dodatkom konzumnog suncokreta je nov funkcionalni proizvod sa povećanim antioksidativnim potencijalom i većim sadržajem esencijalnih aminokiselina. Ovakav proizvod je značajan za zdravstvenu bezbednost ...
  • Kreker na bazi kukuruza pigmentiranog perikarpa visoke nutritivne vrednosti 
    Janić Hajnal, Elizabet; Đalović, Ivica; Šimurina, Olivera; Filipčev, Bojana; Bekavac, Goran; Kiprovski, Biljana; Bodroža Solarov, Marija (2023)
    Kreker na bazi kukuruza pigmentiranog perikarpa visoke nutritivne vrednosti je tehničko rešenje usvojeno na 16. redovnoj sednici Matičnog naučnog odbora za biotehnologiju i poljoprivredu, 25.04.2023. godine.
  • Lanik, manje gajena uljarica sa višestrukom upotrebom u ishrani ljudi i životinja 
    Marjanović Jeromela, Ana; Cvejić, Sandra; Kiprovski, Biljana; Grahovac, Nada; Jaćimović, Simona; Rajković, Dragana; Gvozdenac, Sonja; Mladenov, Velimir; Miladinović, Dragana; Stojanović, Danijela; Rakita, Slađana; Đuragić, Olivera; Kostić, Milan; Stamenković, Olivera; Veljković, Vlada (Industrijsko bilje, 2022)

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