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Browsing Institute of Food Technology by Subject "artificial neural network"

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Biological activity and profiling of Salvia sclarea essential oil obtained by steam and hydrodistillation extraction methods via chemometrics tools

Aćimović, Milica; Cvetković, Mirijana; Stanković-Jeremić, Jovana; Pezo, Lato; Varga, Ana; Čabarkapa, Ivana; Kiprovski, Biljana (John Wiley & Sons Ltd, 2022)

Salvia sclarea L. or clary sage is cultivated worldwide in temperate and sub-tropical climates, as an ornamental and essential oil (EO) bearing plant. EO is obtained from fresh spikes in full flowering stage and is recognized ...
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 ...
Physico-Chemical, Textural and Sensory Evaluation of Spelt Muffins Supplemented with Apple Powder Enriched with Sugar Beet Molasses

Lončar, Biljana; Pezo, Lato; Filipović, Vladimir; Nićetin, Milica; Filipović, Jelena; Pezo, Milada; Šuput, Danijela; Aćimović, Milica (Foods, 2022-06-14)

The present study investigated the effect of incorporating 10, 20, and 30% apple powder obtained by freeze-drying, and apple powder produced with osmotic pre-treatment in sugar beet molasses solution, into muffins. The ...
Polyphenols Recovery from Thymus serpyllum IndustrialWaste Using Microwave-Assisted Extraction–Comparative RSM and ANN Approach for Process Optimization

Mrkonjić, Živan; Rakić, Dušan; Takači, Aleksandar; Kaplan, Muammer; Teslić, Nemanja; Zeković, Zoran; Lazarević, Ivana; Pavlić, Branimir (MDPI, 2022-04-19)

The aim of this study was to valorize Thymus serpyllum L. herbal dust, the particular fraction distinguished as industrial waste from filter-tea production. This work demonstrated comparable analysis considering model ...

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Browsing Institute of Food Technology by Subject "artificial neural network"

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