Institute of Food Technology: Recent submissions

  • The potential of Psyllium husk in re-shaping dough rheology of wholegrain spelt wheat flour 
    Dapčević-Hadnađev, Tamara; Škrobot, Dubravka; Tomić, Jelena; Hadnađev, Miroslav (Editura Universitara, Ex Terra Aurum, Universitatea de Stiinte Agronomice si Medicina Veterinara Bucuresti, 2020-11-19)
    Since spelt wheat (Triticum aestivum subsp. spelta) is characterized with poor breadmaking properties, strategies to improve its rheological performance would contribute to satisfying the increasing demand for spelt flour ...
  • Effects of spontaneously fermented ancient wheat sourdoughs on quality of refined wheat flour bread 
    Dapčević-Hadnađev, Tamara; Tomić, Jelena; Škrobot, Dubravka; Popović, Nikola; Hadnađev, Miroslav (Cereals & Europe; International Hellenic University, 2022-04-08)
    Although ancient grains could represent an abundant source of protein, fibre and macro- and micro-elements, few studies are available on the characteristics of ancient wheat sourdough and it suitability for breadmaking. ...
  • 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, ...
  • Emulsifying properties of hemp proteins: Effect of isolation technique 
    Dapčević-Hadnađev, Tamara; Dizdar, M.; Pojić, Milica; Krstonošić, V.; Zychowski, L.M.; Hadnađev, Miroslav (ELSEVIER, 2019-04-30)
    Hemp protein was isolated from hemp seed meal using two different isolation procedures: alkali extraction/isoelectric precipitation (HPI) and micellization (HMI). The ability of these proteins to form and stabilize 10% ...
  • Hempseed meal protein isolates prepared by different isolation techniques. Part I. physicochemical properties 
    Hadnađev, Miroslav; Dapčević-Hadnađev, Tamara; Lazaridou, A.; Moschakis, T.; Michaelidou, A.M.; Popović, Sanja; Biliaderis, C.G (ELSEVIER, 2018-06-30)
    Protein isolates from hemp seed meal were prepared using alkaline extraction/isoelectric precipitation (HPI) and micellization (HMI) procedures and compared in terms of their physicochemical properties and functionality. ...
  • Novel breads of non-wheat flours 
    Torbica, Aleksandra; Belović, Miona; Tomić, Jelena (ELSEVIER, 2019-01-10)
    The aim of this study was to provide new approach in creating gluten-containing and gluten-free breads without additives by combining thermal and hydrothermal pretreatments of flours (rye, oat, sorghum and millet). The ...
  • Physicochemical properties and mineral content of honey samples from Vojvodina (Republic of Serbia) 
    Sakač, Marijana; Jovanov, Pavle; Marić, Aleksandar; Pezo, Lato; Kevrešan, Žarko; Novaković, Aleksandra; Nedeljković, Nataša (ELSEVIER, 2019-03-15)
    Forty-five honey samples of three honey types – two monofloral (acacia and sunflower) and one polyfloral (meadow) were collected from the Autonomous Province of Vojvodina (Republic of Serbia) and analysed for their ...
  • Subcritical water hydrolysis of sugar beet pulp towards production of monosaccharide fraction 
    Maravić, Nikola; Šereš, Zita; Vidović, S; Mišan, Aleksandra; Milovanović, Ivan; Radosavljević, R; Pavlić, Branimir (ELSEVIER, 2018-05-30)
    Sugar beet pulp represents one of the most abundant by-product in food industry in terms of underexploited opportunities and amounts produced. In order to produce added-value product from this lignocellulosic material, ...
  • Hempseed meal protein isolates prepared by different isolation techniques. Part II. gelation properties at different ionic strengths 
    Dapčević-Hadnađev, Tamara; Hadnađev, Miroslav (Elsevier, 2018-08-01)
    The effect of isolation technique and sodium chloride level (0, 50, 300 mM, at pH 7.0) on gelation of hemp protein isolates was investigated. The aqueous dispersions (30% w/w) prepared from micelle (salt extracted) protein ...
  • Flakes product supplemented with sunflower and dry residues of wild oregano 
    Košutić, Milenko; Filipović, Jelena; Nježić, Zvonko; Filipović, Vladimir S.; Filipović, Vladimir M.; Blagojević, Bojana (Association of the Chemical Engineers of Serbia, 2017-04)
    This paper investigates the effects of simultaneous addition of sunflower (3, 6 or 9 g/100 g of sample) and dry residue of wild oregano (0.5 or 1 of sample), on the physical texture and chemical properties of corn flakes ...
  • Improving the nutritive characteristics of corn flakes enriched with functional components 
    Košutić, Milenko; Pezo, Lato; Filipović, Jelena; Filipović, Vladimir S. (Association of Chemical Engineers of Serbia, 2017-11)
    This paper investigates the effects of simultaneous addition of sunflower (3, 6 or 9 g/100 g of sample) and dry residue of wild oregano (0.5 or 1 g/100 g of sample) on the essential amino acids pattern and antioxidant ...
  • Antioxidant and antiproliferative potential of fruiting bodies of the wild-growing king bolete mushroom, Boletus edulis (Agaricomycetes), from Western Serbia 
    Novaković, Aleksandra; Karaman, Maja; Kaišarević, Sonja; Radusin, Tanja; Ilić, Nebojša (Begell House, 2017-01)
    The aim of this work was to study the bioactivity of crude aqueous and ethanolic extracts of Boletus edulis prepared from caps and stipes of wild-growing basidiocarps collected from the Prijepolje region (western Serbia). ...
  • Calcium-dependent antibacterial activity of donkey’s milk against Salmonella 
    Šarić, Ljubiša; Pezo, Lato; Šarić, Bojana; Plavšić, Dragana; Jovanov, Pavle; Karabasil, Neđeljko; Gubić, Jasmina (Springer Berlin Heidelberg, 2017-02)
    The aim of this study was to examine the antibacterial activity of raw donkey’s milk (DM) against Salmonella Enteritidis and Salmonella Typhimurium as well as to determine the dependence of this antibacterial activity on ...
  • Nutrients content and texture changes as effect of harvest time, postharvest treatments and storage condition of carrot 
    Ilić, Zoran; Šunić, Ljubomir; Milenković, Lidija; Pestorić, Mladenka; Belović, Miona; Kevrešan, Žarko; Mastilović, Jasna (Wydawnictwo Uniwersytetu Przyrodniczego w Lublinie, 2017-05)
    The purpose of this study was to examine the effect of harvest time (November or January) and postharvest treatments (hot water (50°C), H2O2 (1%), NaOCl (175 ppm)) and nonwashed-control of carrots (Daucus carrota L. cv. ...
  • The effects of technological parameters on chicken meat osmotic dehydration process efficiency 
    Filipović, Ivana; Ćurčić, Biljana; Filipović, Vladimir; Nićetin, Milica; Filipović, Jelena; Knežević, Violeta (Wiley Periodicals, 2017-02-03)
    Osmotic dehydration is important food preservation method because of many advantages considering mild processing temperature, base waste material and low energy requirements. The goal of this research was to investigate ...
  • Melting and crystallization DSC profiles of different types of meat 
    Savanović, Danica; Grujić, Radoslav; Rakita, Slađana; Torbica, Aleksandra; Bozičković, Ranko (Association of the Chemical Engineers of Serbia, 2017-01)
    The aim of this study was to test the influence of scanning rate and meat type, on the thermophysical properties of meat and content of the freezable water in frozen meat, using the differential scanning calorimetry (DSC) ...
  • The possibility to increase antioxidant activity of celery root during osmotic treatment 
    Nićetin, Milica; Pezo, Lato; Lončar, Biljana; Filipović, Vladimir; Šuput, Danijela; Knežević, Violeta; Filipović, Jelena (SERBIAN CHEMICAL SOCIETY, 2017-03)
    Osmotic treatment of celery root was studied in two osmotic solutions (sugar beet molasses and a ternary solution of water, sucrose and salt), at three temperatures (20, 35 and 50 °C), and three different immersion periods ...
  • Optimization of the ball mill processing parameters in the fat filling production 
    Lončarević, Ivana; Fišteš, Aleksandar; Rakić, Dušan Z.; Pajin, Biljana; Petrović, Jovana; Torbica, Aleksandra; Zarić, Danica B. (Association of the Chemical Engineers of Serbia, 2017-03)
    The aim of this study was to determine the effect of the main milling variables, i.e., agitator shaft speed (50, 75 and 100%, which is 25, 37.5 and 50 rpm) and milling time (30, 45 and 60 min) on physical and sensory ...
  • Challenges related to the application of high and low trans margarine in puff pastry production 
    Šoronja-Simović, Dragana; Šereš, Zita; Nikolić, Ivana; Šimurina, Olivera; Đorđević, Marijana; Maravić, Nikola (Wiley, 2017-12)
    Characterization of physicochemical properties of puff pastry margarines and their relationship with final product quality was investigated. The experiment involved the addition of two margarine samples (MLT and MHT), with ...
  • Effect of sesame flour and eggs on technology and nutritive quality of spelt pasta 
    Filipović, Vladimir; Filipović, Jelena; Simonovska, Jana; Rafajlovska, Vesna (Serbian Chemical Society, 2017-10)
    Pasta is suitable for correcting nutrition plans because it is quick and easy to prepare, an easily digestible food and one of the widespread foods in many countries around the world. The influence of sesame flour on dough ...

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