Institute of Food Technology: Recent submissions

  • 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 ...
  • 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 ...
  • Bodroža Solarov, Marija; Šimurina, Olivera; Kojić, Jovana; Krulj, Jelena; Filipović, Jelena; Cvetković, Biljana; Ilić, Nebojša (2022)
    Recently there has been a rediscovery of some ancient crops due to increased consumer demands for a healthier diet with medicinal and therapeutic effects. One such crop is a pseudocereal Amaranthus sp., which is nutritionally ...
  • Pastor, Kristian; Ilić, Nebojša; Kojić, Jovana; Nastić, Nataša; Krulj, Jelena; Ačanski, Marijana (2022)
    Despite food authentication being a global challenge since decades, not much work has been done in developing authentication methodologies of cereal flours and bakery products. This research represents an innovative and ...
  • Kojić, Jovana; Šimurina, Olivera; Pojić, Milica; Krulj, Jelena; Škrobot, Dubravka; Stupar, Alena; Filipčev, Bojana (2022)
    Pasta is a widely consumed cereal-based product all over the world. Pasta products are very popular due to their nutritional compositions, long shelf life, and availability in the market, low cost, simplicity of preparation, ...
  • Kojić, Predrag; Kojić, Jovana; Pezo, Milada; Krulj, Jelena; Pezo, Lato; Mirkov, Nikola (Association of Chemical Engeneers of Serbia, 2022)
    The objective of this study was to investigate the hydrodynamics and the gas-liquid mass transfer coefficient of an external-loop airlift reactor (ELAR). The ELAR was operated in three cases: different inlet velocities ...
  • Bokić, Jelena; Kojić, Jovana; Krulj, Jelena; Pezo, Lato; Banjac, Vojislav; Tumbas Šaponjac, Vesna; Travičić, Vanja; Diego, Moreno; Bodroža Solarov, Marija (MDPI, 2022)
    This study aimed to investigate the impact of chicory root addition (20–40%) and extrusion conditions (moisture content from 16.3 to 22.5%, and screw speed from 500 to 900 rpm) on bioactive compounds content (inulin, ...
  • Pastor, Kristian; Kojić, Jovana; Filipčev, Bojana; Nastić, Nataša; Krulj, Jelena; Vujić, Đura; Ačanski, Marijana (2022-09-23)
  • Popović, Milica; Ikonić, Predrag; Peulić, Tatjana; Lazarević, Jasmina; Delić, Jovana; Županjac, Miloš; Novaković, Aleksandra (National Society of Processing and Energy in Agriculture, Novi Sad, Serbia, 2023-04-23)
    The most famous traditional dry-fermented sausages from the northwestern part of Serbia are Lemeški kulen and Petrovačka kobasica. Lemeška paprika (sweet) and Petrovačka paprika (hot), in a form of a dry powder, are used ...
  • Bojanić, Nemanja; Vidosavljević, Strahinja; Šurlan, Jelena; Dragojlović, Danka; Fodor, Emilija; Fišteš, Aleksandar; Maravić, Nikola (University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia, 2022-10-20)
    Sunflower meal represents a by-product massively obtained after the extraction of oil from sunflower seeds. With its relatively low price, high protein content, and optimal amino acid composition it can be potentially ...
  • Vidosavljević, Strahinja; Zahorec, Jana; Bojanić, Nemanja; Stojkov, Viktor; Rakić, Dušan; Šoronja-Simović, Dragana; Fišteš, Aleksandar (Sage Journals, 2022-06-02)
    Optimization of bread dough formulation with defatted wheat germ (DWG) in terms of dough rheological properties was the objective of this study. Fractional factorial design 25−1 V was applied in order to investigate ...
  • Vidosavljević, Strahinja; Bojanić, Nemanja; Ilić, Petar; Rakić, Dušan; Đuragić, Olivera; Banjac, Vojislav; Fišteš, Aleksandar (MDPI, 2022-12-14)
    In this study, dry fractionation process was proposed in order to obtain protein-enriched sunflower meal fractions. The process includes two-stage grinding using a hammer mill and a roll mill, and fractionation of sunflower ...
  • 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 ...
  • Jokanović, Marija; Škaljac, Snežana; Tomović, Vladimir; Šojić, Branislav; Ikonić, Predrag; Peulić, Tatjana; Ikonić, Bojana (University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia, 2022-10-20)
    Dry-fermented sausage Petrovská klobása is traditionally manufactured during winter, within village households, undergoing slow drying and ripening processes. In traditional process fermentation is guided by indigenous ...
  • Ikonić, Predrag; Peulić, Tatjana; Novaković, Aleksandra; Lazarević, Jasmina; Delić, Jovana; Maravić, Nikola; Marić, Aleksandar (University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia, 2022-10-20)
    In order to standardize quality of traditional food products and to enhance their expansion in urban food market within Serbia and Hungary cross-border region, Interreg-IPA CBC project Traditional and Standard Quality - ...
  • Ikonić, Predrag; Peulić, Tatjana; Jokanović, Marija; Županjac, Miloš; Delić, Jovana; Lazarević, Jasmina; Novaković, Aleksandra (University PIM, Banja Luka, Republic of Srpska, B&H, 2022-06-02)
    Beef jerky is a shelf-stable ready-to-eat dried meat product. In order to obtain desired product characteristics, it is necessary to apply the appropriate drying process in combination with adequate heat treatment, i.e. ...
  • Kalenjuk Pivarski, Bojana; Tekić, Dragana; Šmugović, Stefan; Banjac, Maja; Novaković, Aleksandra; Mutavdžić, Beba; Ivanović, Velibor; Tešanović, Dragan; Đerčan, Bojan; Ikonić, Predrag; Petrović, Marica; Ilić Udovičić, Dragana; Vasić Popović, Aleksandra; Marić, Aleksandar (MDPI, Basel, Switzerland, 2023-06-10)
    The topic of this study is the factors that influence the consumption of traditional food products (TFPs) in tourism, as seen from the perspective of management-sector employees in food and beverage catering facilities. ...
  • Kljakić Cvetanović, Aleksandra; Pavlić, Branimir; Teslić, Nemanja; Stupar, Alena; Pojić, Milica; Mandić, Anamarija; Mišan, Aleksandra (German Jordanian University, 2022-06)
    In recent decades, there has been a growing public interest in natural sources of biologically active molecules, and an increasing number of people are showing a tendency to use natural products in treatment as well as ...
  • Kljakić Cvetanović, Aleksandra; Pavlić, Branimir; Teslić, Nemanja; Stupar, Alena; Vrgović, Petar; Pojić, Milica; Mandić, Anamarija; Mišan, Aleksandra (German Jordanian University, 2022-06)
  • Trakselyte-Rupsiene, Karolina; Juodeikiene, Grazina; Janić Hajnal, Elizabet; Bartkevics, Vadims; Pugajeva, Iveta; Klupsaite, Dovile; Cernauskas, Darius; Lele, Vita; Zadeike, Daiva; Bartkiene, Elena (Elsevier Ltd., 2022-04)
    This study was dedicated to apply biological treatment using Lactobacillus (LAB) fermentation separately or in combination with an acoustic screening method for the prevention of mycotoxins in Fusarium spp. con-taminated ...

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