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Browsing Scientific data by Author "Jovanov, Pavle"

Browsing Scientific data by Author "Jovanov, Pavle"

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  • 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, Novi Sad, Serbia, 2022-04-08)
    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 ...
  • Impact of porridge composition on its physico-chemical properties and starch digestibility as assessed by in vitro assays 
    Dapčević-Hadnađev, Tamara; Šimurina, Olivera; Tomić, Jelena; Jovanov, Pavle; Hadnađev, Miroslav (Faculty of Technology, Leskovac, Serbia, 2021-10-23)
    The aim of this study was to design high protein and high fibre functional porridges and evaluate the effect of their nutritional properties on their performance during meal preparation as well as starch digestibility using ...
  • 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, ...
  • Rheological performances of ancient wheat varieties 
    Dapčević-Hadnađev, Tamara; Tomić, Jelena; Jovanov, Pavle; Hadnađev, Miroslav (Editura Universitara, Ex Terra Aurum, Universitatea de Stiinte Agronomice si Medicina Veterinara Bucuresti, 2020-11-19)
    Ancient wheat varieties are recently gaining an interest since several studies have targeted them as healthier alternatives to modern wheats. However, impaired baking properties compared to modern varieties, constitutes a ...

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