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Browsing Conference paper by Author "Novaković, Aleksandra"

Browsing Conference paper by Author "Novaković, Aleksandra"

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  • Antioxidative and antibacterial properties of honey from Serbia, Kosovo and Bosnia and Herzegovina 
    Sakač, Marijana; Jovanov, Pavle; Marić, Aleksandar; Novaković, Aleksandra; Plavšić, Dragana; Škrobot, Dubravka (2022-04)
    Honey is a natural sweetener produced by honeybees using nectar. It has been used not only for food, but also for therapeutic purposes. Carbohydrates, primarily glucose and fructose (85-95%), dominate in honey composition. ...
  • Antiproliferative properties of honey from Serbia, Kosovo and Bosnia and Herzegovina 
    Sakač, Marijana; Jovanov, Pavle; Marić, Aleksandar; Četojević-Simin, Dragana; Novaković, Aleksandra; Plavšić, Dragana; Škrobot, Dubravka (2022-06)
    Honey is a natural sweetener produced by honeybees using nectar. The type of honey is determined by the type of pollen, i.e. nectar, insect secretions, as well as climatic conditions and soil composition. The health benefits ...
  • 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 - ...
  • COLOR CHARACTERISTICS OF TRADITIONALLY PROCESSED RED PAPRIKA POWDERS AND DRY-FERMENTED SAUSAGES 
    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 ...
  • 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. ...
  • Honey from the region of Rtanj mountain 
    Jovanov, Pavle; Sakač, Marijana; Novaković, Aleksandra; Ikonić, Predrag; Peulić, Tatjana; Škrobot, Dubravka; Marić, Aleksandar (2023-04)
    The Republic of Serbia is characterized by a long tradition in beekeeping with a large annual honey production of about 7000 t and a high average annual export growth rate. These facts point to the necessity of continuous ...
  • 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 ...
  • 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 ...
  • SMALL SCALE BEEF JERKY PRODUCTION - DEVELOPMENT OF DRYING PROCESS 
    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. ...
  • Therapeutic properties of honey from the Western Balkans 
    Jovanov, Pavle; Sakač, Marijana; Marić, Aleksandar; Novaković, Aleksandra; Plavšić, Dragana; Škrobot, Dubravka; Šarić, Bojana (2023-03)
    Honey is a natural sweetener produced not only for food, but also for therapeutic purposes. Carbohydrates (glucose and fructose (85–95%)) dominate in honey composition, but it contains about 200 substances present in small ...

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