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Browsing Conference paper by Author "Maravić, Nikola"

Browsing Conference paper by Author "Maravić, Nikola"

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  • Antioxidative properties of gluten-free crackers based on chickpea flour and pumpkin seed oil processing by-products 
    Maravić, Nikola; Tomić, Jelena; Škrobot, Dubravka; Popović, Ljiljana; Rakita, Slađana (University of Novi Sad, Faculty of Technology Novi Sad, 2022)
    During the digestion process antioxidant compounds could be released from food matrix, as well as transformed into other compounds with lower bioaccessibility due to interaction with other constituents such as fibers, ...
  • Antiproliferative properties of honey types from the Western Balkans 
    Sakač, Marijana; Jovanov, Pavle; Četojević-Simin, Dragana; Marić, Aleksandar; Maravić, Nikola; Kovač, Renata (2023-04)
    Honey is a natural sweetener used not only for food, but also for therapeutic purposes. It contains carbohydrates, primarily glucose and fructose (85–95%) but also contains about 200 substances present in small amounts ...
  • Applicability of different kinetic models on biosorption of molassigenic metal ions in closed-loop fixed-bed column system 
    Peić Tukuljac, Lidija; Krulj, Jelena; Pezo, Lato; Kojić, Jovana; Maravić, Nikola (2022-10)
    Valorization of by-products from the food industry is a generally accepted trend with an increasing tendency of its application in everyday life. One of the most difficult sustainability challenges is to overcome problems ...
  • 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 ...
  • Assessment of honey quality from the area of Rtanj mountains 
    Marić, Aleksandar; Jovanov, Pavle; Sakač, Marijana; Novaković, Aleksandra; Maravić, Nikola; Radović, Radmila; Ikonić, Predrag (2022-04)
    Honey is a natural product that contains more than 200 different compounds and consists mainly of sugar, water, and other components such as organic acids, proteins (enzymes), vitamins, minerals, and phenolic compounds. ...
  • CERTIFICATION MARK TAS(Q) AS A DISTINCTIVE SIGN OF HIGH QUALITY TRADITIONAL FOOD PRODUCTS 
    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 - ...
  • Comparison of sensory and instrumental methods in determination of honey color 
    Maravić, Nikola; Škrobot, Dubravka; Sakač, Marijana; Tomić, Jelena; Marić, Aleksandar; Peulić, Tatjana; Novaković, Aleksandra (2022)
    Honey color is the first quality attribute evaluated by consumers and an important sensory characteristic in the beekeeping market. Also, it is one of parameters which can indicate botanic origin and the quality of honey. ...
  • 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 ...
  • Effect of rice protein concentrate addition on the properties of gluten-free sponge cake 
    Tomić, Jelena; Škrobot, Dubravka; Dapčević-Hadnađev, Tamara; Maravić, Nikola; Hadnađev, Miroslav; Pestorić, Mladenka (University PIM, 2022)
    Considering the commercially available gluten-free products, it can be established that rice and corn flour, as well as starches of different origins are the most common ingredients of gluten-free products. As a consequence ...
  • Effect of substitution of wheat flour by sourdough and whey proteins on the properties of sponge cake 
    Tomić, Jelena; Škrobot, Dubravka; Dapčević-Hadnađev, Tamara; Maravić, Nikola; Hadnađev, Miroslav (National Society of Processing and Energy in Agriculture, 2022)
    As a result of consumer preferences, including the demand for healthier and high protein and high dietary fibre plant-based food, there is a trend towards fortifying or completely replacing refined wheat flour with whole ...
  • Effects of ancient wheat sourdough addition on bread rheological and textural properties 
    Maravić, Nikola; Tomić, Jelena; Škrobot, Dubravka; Dapčević-Hadnađev, Tamara; Sakač, Marijana; Hadnađev, Miroslav (National Society of Processing and Energy in Agriculture, 2023)
    Ancient varieties of wheat were neglected for some time, due to the advantages of modern varieties such as high yield with improved technological characteristics. The term modern wheat refers to wheat varieties which has ...
  • EMULSION STABILIZING CAPACITY OF THE SUNFLOWER MEAL PROTEINS 
    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 ...
  • Potential use of pumpkin seed oil processing by-product to improve quality of gluten-free crackers 
    Tomić, Jelena; Škrobot, Dubravka; Maravić, Nikola; Hadnađev, Miroslav; Dapčević-Hadnađev, Tamara; Popović, Ljiljana; Čakarević, Jelena (National Society of Processing and Energy in Agriculture, 2022)
    As a consequence of the growing population of health-conscious individuals, there is a trend toward the fortification of conventional bakery products with nutrient-rich ingredients to produce nutritionally improved or ...
  • 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. ...
  • 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 ...
  • Textural and surface characterization of sugar beet pulp as a biosorbent for metal ions removal 
    Perović, Lidija; Miljanić, Jelena; Đermanović, Branislava; Kojić, Jovana; Bajac, Branimir; Maravić, Nikola; Šereš, Zita (2023-03)
    Sugar beet pulp (SBP) as sugar-depleted by-product represents pectin-rich agroindustrial residue. From the prism of the sustainable development, reuse of the exhaused SBP contributed to closing material and energy flows. ...

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