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Browsing Institute of Food Technology by Title

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  • Presence of Alternaria toxins in maize from Republic of Serbia during 2016–2017 
    Janić Hajnal, Elizabet; Kos, Jovana; Pezo, Lato; Radić, Bojana; Malachová, Alexandra; Krska, Rudolf; Sulyok, Michael (WILEY, Hoboken, New Jersey, U.S., 2022-10-27)
    The aim of this study was to apply modern analytical tools, liquid chromatography tandem mass spectrometric method (LC-MS/MS), for identification and quantitation of Alternaria metabolites in maize samples. Maize samples ...
  • Presence of moniliformin in maize 
    Radić, Bojana; Radović, Radmila; Janić Hajnal, Elizabet; Mandić, Anamarija; Đekić, Sanja; Kos, Jovana (2022-06)
    Moniliformin (MON) is a widespread emerging mycotoxin, produced by a number of plant pathogenic Fusarium species (mainly F. subglutinans, F. avenaceum, F. temperatum, F. verticillioides and F. proliferatum) and one ...
  • Presence of RNA Viruses in Raspberries 
    Čobanović, Radovan; Mihajlović, Katica; Kokić, Bojana (Croatian Microbiological Society, 2023-05-15)
    Serbia is one of the largest exporter of berries in EU. Berries are a perishable food which can be consumed as fresh or minimally-processed as well as a frozen ingredient added to many foods. According to EFSA, contamination ...
  • PREVALENCE OF ALTERNARIA TOXINS IN MAIZE 
    Janić Hajnal, Elizabet; Radović, Radmila; Kos, Jovana; Radić, Bojana; Đekić, Sanja (Matica srpska, Novi Sad, Serbia, 2022-06)
    One of the most important agricultural crops in Serbia is maize (Zea mays), which also represents the most important agricultural product intended for export. In addition to the quantity and quality of the produced maize, ...
  • Prirodni aditiv za pekarske proizvode na bazi otpada iz prerade paprike (Capsicuum annum L.) 
    Mastilović, Jasna; Kevrešan, Žarko; Kovač, Renata; Ubiparip, Dragana; Bajić, Aleksandra; Plavšić, Dragana; Vukić, Milan (2022-11-23)
  • Probiotic yeast Saccharomyces boulardii (nom. nud.) modulates adhesive properties of Candida glabrata 
    Tomičić, Zorica; Zupan Jure; Matos, Tadeja; Raspor, Peter (Oxford University Press, 2016-11-01)
    Following the widespread use of immunosuppressive therapy together with broad-spectrum antimycotic therapy, the frequency of mucosal and systemic infections caused by the pathogenic yeast Candida glabrata has increased in ...
  • Probiotic yeast Saccharomyces boulardii (nom. nud.) modulates adhesive properties of Candida glabrata 
    Tomičić, Zorica; Zupan, Jure; Matos, Tadeja; Raspor, Peter (Medical Mycology, 2016-06-01)
    Following the widespread use of immunosuppressive therapy together with broadspectrum antimycotic therapy, the frequency of mucosal and systemic infections caused by the pathogenic yeast Candida glabrata has increased ...
  • Procena kvaliteta meda i ekstrakcija hidroksimetilfurfurala iz meda jonskim tečnostima 
    Marić, Aleksandar (2023-04-11)
    Cilj ove doktorske disertacije je sagledavanje kvaliteta uzoraka meda sakupljenih u regionu Republike Srbije, sa područja Zapadnog Balkana i iz nekih susednih zemalja tokom tri uzastopne godine (2016–2018) praćenjem fizičko ...
  • Properties of maize hybrid grain for utilization in wet milling 
    Nikolić, Valentina; Milašinović Šeremešić, Marija; Radosavljević, Milica; Simić, Marijana; Žilić, Slađana (Društvo selekcionera i semenara Republike Srbije/Serbian Association of Plant Breeders & Seed, 2022-06-29)
    A grain of eight selected hybrids from the Maize Research Institute Zemun Polje was used as the subject of this study. The kernel structure, physical properties and chemical composition of the grain and starch (amylose ...
  • Protein isolates from oilseed press cakes: unlocking the potential for sustainable nutrition 
    Šarić, Bojana; Đermanović, Branislava; Marić, Aleksandar; Vujetić, Jelena; Popović, Ljiljana; Sakač, Marijana; Jovanov, Pavle (2023-09)
    Increasing environmental and health concerns regarding consumption of animal proteins have led to an increased interest in alternative protein sources. Oilseed press cakes have emerged as promising protein sources due to ...
  • Proximate composition, cholesterol concentration and lipid oxidation of meat from chickens fed dietary spice addition (Allium sativum, Piper nigrum, Capsicumannuum) 
    Puvača, Nikola; Kostadinović, Ljiljana; Popović, Sanja; Lević, Jovanka; Ljubojević, Dragana; Tufarelli, Vincenzo; Jovanović, Rade; Tasić, Tatjana; Ikonić, Predrag; Lukač, Dragan (CSIRO, 2016-11)
    The effects of supplementing spices, including garlic, black pepper and hot red pepper, in broiler chicken diet on proximate composition, cholesterol content and lipid oxidation of breast and thigh with drumstick meat, ...
  • The quality analyses of olive cake fuel pellets – mathematical approach 
    Brlek, Tea; Pezo, Lato; Voća, Neven; Vukmirović, Đuro; Čolović, Radmilo; Kiš, Darko; Brkljača, Jovana (Savez Hemijskih Inženjera Srbije, 2016-01)
    This article investigates the effect of processing parameters (conditioning temperature and binder content), on final quality of produced agro-pellets for heat energy generation, obtained from four different olive cultivars ...
  • Quality and sensory profile of durum wheat pasta enriched with carrot waste encapsulates 
    Šeregelj, Vanja; Škrobot, Dubravka; Kojić, Jovana; Pezo, Lato; Šovljanski, Olja; Tumbas Šaponjac, Vesna; Vulić, Jelena; Hidalgo, Alyssa; Brandolini, Andrea; Čanadanović-Brunet, Jasna; Ćetković, Gordana (MDPI, 2022)
    Consumer knowledge about pasta quality differs around the world. Modern consumers are more sophisticated compared to past times, due to the availability of information on pasta types and quality. Therefore, this study ...
  • Quality assessment of 3D-printed cereal-based products 
    Mustač Čukelj, Nikolina; Pastor, Kristian; Kojić, Jovana; Voučko, Bojana; Ćirić, Duška; Miguel Rocha, Joao; Novotni, Dubravka (Elsevier, 2023)
    The process of three-dimensional (3D) printing is of greatest interest to food science and engineering community because it offers numerous opportunities for innovative food design, new product formulations and personalized ...
  • 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 ...
  • Rapid method for small grain and corn flour authentication using GC/EIMS and multivariate analysis 
    Pastor, Kristian; Ačanski, Marijana; Vujić, Đura; Bekavac, Goran; Milovac, Snežana; Kravić, Snežana (Springer, 2016-02)
    The aim of this study was the application of the gas chromatography–mass spectrometry system (GC/EI–MS) system and multivariate data analysis to investigate the possibility of chemical differentiation between small grain ...
  • Ratio of omega-6/omega-3 of spelt and flaxseed pasta and consumer acceptability 
    Filipović, Jelena; Ivkov, Milan; Košutić, Milenko; Filipović, Vladimir (CZECH ACADEMY OF AGRICULTURAL SCIENCES, 2016-11)
    The chemical composition and content of fatty acids in flaxseed and spelt flour were evaluated. The ratio of ω-6/ω-3 essential fatty acids is also analysed in spelt pasta and pasta with 0, 10, and 20% of flaxseed flour. ...
  • REDUCTION OF POLYCYCLIC AROMATIC HYDROCARBONS IN TRADITIONAL DRY FERMENTED SAUSAGES 
    Škaljac, Snežana; Jokanović, Marija; Tomović, Vladimir; Kartalović, Brankica; Vranešević, Jelena; Ikonić, Predrag; Ćućević, Nedim; Peulić, Tatjana; Šojić, Branislav; Ivić, Maja (University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia, 2022-10-20)
    The aim of this study was to examine the influence of modification in traditional smoking process on the content of 16 PAH, from Environmental Protection Agency list (16 US-EPA PAH). Two groups of dry fermented sausages ...
  • Relation between crust development and heterocyclic aromatic amine formation when air-roasting a meat cylinder 
    Kondjoyan, Alain; Chevolleau, Sylvie; Portanguen, Stéphane; Molina, Jérôme; Ikonić, Predrag; Clerjon, Sylvie; Debrauwer, Laurent (Elsevier, 2016-12)
    The meat crust that develops during cooking is desired by consumers for its organoleptic properties, but it is also where heterocyclic aromatic amines (HAs) are formed. Here we measured HAs formation during the development ...
  • Removal of heavy metals from aqueous solutions using cyanobacteria 
    Rakić, Irena Z.; Kevrešan, Žarko; Kovač, Renata; Kravić, Snežana; Svirčev, Zorica B.; Đurović, Ana D.; Stojanović, Zorica S. (Srpsko hemijsko društvo/Serbian Chemical Society, 2023-06)
    In recent years, researchers have resorted to biological methods to remove toxic heavy metals from industrial wastewater. In the present study, the ability of cyanobacteria Nostocs sp. to absorb heavy metal ions (Cd2+, ...

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