Institute of Food Technology: Recent submissions

  • Trends and Applications in Patent Databases for the Blockchain Technology on Use Case : Products Traceability in Food Supply Chain 
    Kukolj, Dragan; Mastilović, Jasna; Kevrešan, Žarko; Kovač, Renata; Stankovski, Stevan; Nemet, Sandra (Institute of Electrical and Electronics Engineers (IEEE), 2023-03-15)
    The paper deals with the analysis of blockchain technology applications in the domain of product traceability in a food supply chain. Patent databases are used as data information sources. Analytical approach uses basic ...
  • Color Characteristics and Content of Polycyclic Aromatic Hydrocarbons of Traditional Dry Fermented Sausages Throughout Processing in Controlled Conditions 
    Škaljac, Snežana; Jokanović, Marija; Tomović, Vladimir; Šojić, Branislav; Ikonić, Predrag; Peulić, Tatjana; Ivić, Maja; Vranešević, Jelena; Kartalović, Brankica (Taylor and Francis Ltd., 2022)
    Petrovska klob asa is traditional dry fermented sausage with intense red color, what differentiate it from other products of the same type. Very important factor in traditional sausage production is smoking, providing ...
  • Cold-Pressed Oilseed Cakes as Alternative and Sustainable Feed Ingredients: A Review 
    Rakita, Slađana; Kokić, Bojana; Manoni, Michele; Mazzoleni, Sharon; Lin, Peng; Luciano, Alice; Ottoboni, Matteo; Cheli, Federica; Pinotti, Luciano (MDPI, 2023-01-17)
    Due to the increasing demand for alternative protein feed ingredients, the utilization of oilseed by-products in animal nutrition has been sought as a promising solution to ensure cheap and environmentally sustainable ...
  • Modeling the Effect of Selected Microorganisms’ Exposure to Molasses’s High-Osmolality Environment 
    Filipović, Vladimir; Lončar, Biljana; Kneživić, Violeta; Nićetin, Milica; Filipović, Jelena; Petković, Marko (Appleid Sciences, 2023-01-16)
    : In this research series, several sugar beet molasses of different osmolalities were inoculated with a mix of the following microorganisms, Escherichia coli, Salmonella spp. and Listeria monocytogenes, to develop ...
  • Rheological properties of ancient wheat varities and sourdough processing used as a tool for improving antioxidative properties of bread 
    Hadnađev, Miroslav; Tomšik, Alena; Škrobot, Dubravka; Tomić, Jelena; Maravić, Nikola; Jovanov, Pavle; Dapčević-Hadnađev, Tamara (National Society of Processing and Energy in Agriculture, Novi Sad, Serbia, 2023)
    Wheat (Triticum aestivum) is one of the most grown cereal crop in the world, beside rice and corn. Modern wheat varieties have been created to fulfill various requirements such as high yield and different quality parameters. ...
  • Microbial survival on different wooden surfaces 
    Tomičić, Ružica; Nićetin, Milica; Filipović, Vladimir; Lončar, Biljana; Knežević, Violeta; Tomičić, Zorica (University PIM, Banja Luka, Republic of Srpska, B&H, 2023-06-15)
    Wood has a long tradition as a natural material used by humans in the preparation, packaging and transport of food products. However, microbial adhesion and subsequent biofilm formation on wooden surfaces can be a source ...
  • 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 ...
  • Amino acid profiles of cereals 
    Tomičić, Zorica; Spasevski, Nedeljka; Lazarević, Jasmina; Čabarkapa, Ivana; Tomičić, Ružica (University PIM, Banja Luka, Republic of Srpska, B&H, 2023-06-15)
    Cereals play a key role to satisfy the global food demand of a growing population, especially in developing countries where cereal-based food production is the only predominant source of protein and energy. The quality of ...
  • Effectiveness of Essential Oils as Inhibitors of Quorum Sensing Activity 
    Čobanović, Radovan; Čabarkapa, Ivana; Kokić, Bojana; Rakita, Slađana; Tomičić, Zorica (Croatian Microbiological Society, 2023-05-15)
    Quorum sensing (QS) represents a specific way of bacterial intercellular communication, which is enabled owing to their ability to detect and respond to cell population density by gene regulation. QS mechanisms are responsible ...
  • Sensory analysis as a tool for defining the properties of honey produced in the region of Rtanj Mountain (Serbia) 
    Škrobot, Dubravka; Sakač, Marijana; Novaković, Aleksandra; Tomić, Jelena; Pestorić, Mladenka; Marić, Aleksandar; Maravić, Nikola (Udruženje za nutricionizam i dijetetiku „Hranom do zdravlja“, BiH, 2022)
    Increasing interest in honey consumption results from consumers’ orientation towards a healthy lifestyle. Its price strictly related to its botanical and geographical origin, which has to be stated on the label. Th ...
  • 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 ...
  • 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 ...
  • Techno-Functional Performance of Emmer, Spelt and Khorasan in Spontaneously Fermented Sourdough Bread 
    Škrobot, Dubravka; Dapčević-Hadnađev, Tamara; Tomić, Jelena; Maravić, Nikola; Popović, Nikola; Jovanov, Pavle; Hadnađev, Miroslav (MDPI, 2022-12-05)
    The aim of this study was to test the suitability of three different ancient wheat varieties (emmer, spelt and khorasan) to produce spontaneously fermented sourdough bread and to evaluate the impact on the dough rheological ...
  • FAT CONTENT IN FINELY COMMINUTED COOKED AND LIVER SAUSAGES ON SERBIAN RETAIL MARKET 
    Županjac, Miloš; Peulić, Tatjana; Delić, Jovana; Ikonić, Predrag; Lazarević, Jasmina; Škaljac, Snežana; Jokanović, Marija (National Society of Processing and Energy in Agriculture, Novi Sad, Serbia, Trg Dositeja Obradovića 8, 2023-04-24)
    Finely comminuted cooked sausages and liver sausages, which belong to emulsion type of sausages, are among the most popular meat products worldwide. Taste, convenience and low price are just a few of the reasons why these ...
  • 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 ...
  • Chemical Composition, Antioxidant and Antibacterial Activity of Two Different Essential Oils Against Mastitis Associated Pathogens 
    Tomanić, Dragana; Božin, Biljana; Čabarkapa, Ivana; Kladar, Nebojša; Radinović, Miodrag; Maletić, Milan; Kovačević, Zorana (Faculty of Veterinary Medicine, University of Belgrade, 2022-01-13)
    Mastitis is one of the most common and costly diseases affecting dairy cows worldwide.Since antibiotic resistance has become a global threat to both animal and human health,it is becoming more urgent to continuously search ...
  • Environmental Bovine Mastitis Pathogens: Prevalence, Antimicrobial Susceptibility, and Sensitivity to Thymus vulgaris L., Thymus serpyllum L., and Origanum vulgare L. Essential Oils 
    Tomanić, Dragana; Božin, Biljana; Kladar, Nebojša; Stanojević, Jovan; Čabarkapa, Ivana; Stilinović, Nebojša; Apić, Jelena; Božić, Dragana; Kovačević, Zorana (MDPI, 2022-08-09)
    Mastitis is considered to be one of the most important diseases of dairy cows in terms of health, production, and economy. Being the most common cause of antibiotic consumption in dairy cows, treatment of this disease is ...
  • 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 ...
  • 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 ...
  • 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 ...

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