Browsing Scientific papers by Author "Dapčević-Hadnađev, Tamara"

Now showing items 1-19 of 19

Ancient Wheat Varieties and Sourdough Fermentation as a Tool to Increase Bioaccessibility of Phenolics and Antioxidant Capacity of Bread

Dapčević-Hadnađev, Tamara; Stupar, Alena; Stevanović, Dušan; Škrobot, Dubravka; Maravić, Nikola; Tomić, Jelena; Hadnađev, Miroslav (MDPI, 2022-12-09)

This study aimed to determine the impact of ancient wheat varieties (emmer, spelt and khorasan) and spontaneous sourdough fermentation on the bioaccessibility of total phenolic content (TPC) and the DPPH antioxidant capacity ...
Characterization of byproducts originating from hemp oil processing

Pojić, Milica; Mišan, Aleksandra; Sakač, Marijana; Dapčević-Hadnađev, Tamara; Šarić, Bojana; Milovanović, Ivan; Hadnađev, Miroslav (American Chemical Society, 2014-12-24)

Valorization of hemp seed meal, a byproduct of hemp oil processing, was performed by measuring the distribution of nutritional and antinutritional compounds in different hemp seed meal fractions. According to chemical ...
Chia Seed Hydrogel as a Solid Fat Replacer and Structure Forming Agent in Gluten-Free Cookies

Tomić, Jelena; Škrobot, Dubravka; Dapčević-Hadnađev, Tamara; Maravić, Nikola; Rakita, Slađana; Hadnađev, Miroslav (MDPI, 2022-11-28)

Gluten-free cookies based on rice and chickpea flour with reduced-fat and increased protein content compared with conventional commercial gluten-free cookies were developed and used as a base for further vegetable fat ...
Content of free amino groups during postharvest wheat and flour maturation in relation to gluten quality

Janić Hajnal, Elizabet; Tomić, Jelena; Torbica, Aleksandra; Rakita, Slađana; Pojić, Milica; Živančev, Dragan; Hadnađev, Miroslav; Dapčević-Hadnađev, Tamara (Elsevier, 2014-12-01)

The objective of this study was to monitor the changes in the content of free amino groups during postharvest wheat and flour maturation. The content of free amino groups of wheat flour was analysed immediately after wheat ...
Effect of Sourdough and Whey Protein Addition on the Technological and Nutritive Characteristics of Sponge Cake

Maravić, Nikola; Škrobot, Dubravka; Dapčević-Hadnađev, Tamara; Pajin, Biljana; Tomić, Jelena; Hadnađev, Miroslav (MDPI, 2022-07-06)

Whey protein and sourdough ferment were used in different combinations to prepare functional sponge cakes, and their mutual influence on batter rheological behaviour as well as product physico–chemical, textural, colour ...
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% ...
Fortification of chocolate with microencapsulated fish oil: Effect of protein wall material on physicochemical properties of microcapsules and chocolate matrix

Hadnađev, Miroslav; Kalić, Marina; Krstonošić, Veljko; Jovanović-Lješković, Nataša; Erceg, Tamara; Škrobot, Dubravka; Dapčević-Hadnađev, Tamara (Elsevier, 2023-03-30)

Protein stabilized fish oil microcapsules were incorporated into chocolates in order to design fortified product which could bear the nutritional claim “source of or high omega-3 fatty acids”. Protein wall material (soy, ...
Gluten-Free Crackers Based on Chickpea and Pumpkin Seed Press Cake Flour: Nutritional, Functional and Sensory Properties

Tomić, Jelena; Škrobot, Dubravka; Popović, Ljiljana; Dapčević-Hadnađev, Tamara; Čakarević, Jelena; Maravić, Nikola; Hadnađev, Miroslav (Faculty of Food Technology and Biotechnology, 2022-12)

Research background. Despite the growing trend of the gluten-free market and the presence of a wide range of gluten-free products, there are still some shortcomings in nutritional and sensory quality of these products. ...
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. ...
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 ...
Influence of buckwheat flour and carboxymethyl cellulose on rheological behaviour and baking performance of gluten-free cookie dough

Dapčević-Hadnađev, Tamara; Torbica, Aleksandra; Hadnađev, Miroslav (Springer Verlag, 2013-07)

In the present study, the influence of buckwheat flour and carboxymethyl cellulose (CMC) on the production of sheetable gluten-free cookie dough of acceptable rheological properties and subsequently their effect on the ...
Influence of starch sodium octenyl succinate on rheological behaviour of wheat flour dough systems

Dapčević-Hadnađev, Tamara; Pajić-Lijaković, Ivana; Hadnađev, Miroslav; Mastilović, Jasna; Torbica, Aleksandra (Elsevier, 2013-12)

Experimental and theoretical influence of addition of various amounts of three types starch sodium octenyl succinate (OSA) granules (0–20%): (a) non-physically modified, (b) pregelatinized and (c) hydrolyzed spray-dried ...
Nutritional, rheological, and sensory evaluation of tomato ketchup with increased content of natural fibres made from fresh tomato pomace

Torbica, Aleksandra; Belović, Miona; Mastilović, Jasna; Kevrešan, Žarko; Pestorić, Mladenka; Škrobot, Dubravka; Dapčević-Hadnađev, Tamara (Elsevier, 2016-04)

The aim of this study was to upgrade the tomato pomace by its conversion into a value added product—ketchup with increased content of natural fibre and optimal sensory properties, produced using standard processing equipment. ...
Optimization of additive content and their combination to improve the quality of pure barley bread

Pojić, Milica; Dapčević-Hadnađev, Tamara; Hadnađev, Miroslav; Rakita, Slađana; Torbica, Aleksandra (Springer India, 2017-03)

The objective of this study was to model the influence of pregelatinized OSA starch (OSA), wheat gluten (Gl) and xylanase (Xyl) on breadmaking potential of barley flour by using response surface methodology. Addition of ...
Overall and local bread expansion, mechanical properties, and molecular structure during bread baking: Effect of emulsifying starches

Pojić, Milica; Musse Maja; Rondeau Corinne; Hadnađev, Miroslav; Grenier David; Mariette François; Cambert Mirelle; Diascorn Yves; Quellec Stéphane; Torbica, Aleksandra; Dapčević-Hadnađev, Tamara; Lucas Tiphaine (Springer, 2016-08)

In order to determine the relationship between molecular structure of wheat bread dough, its mechanical properties, total and local bread expansion during baking and final bread quality, different methods (rheological, ...
Rheological and breadmaking properties of wheat flours supplemented with octenyl succinic anhydride-modified waxy maize starches

Dapčević-Hadnađev, Tamara; Dokić, Ljubica; Hadnađev, Miroslav; Pojić, Milica; Torbica, Aleksandra (Springer Verlag, 2014-01)

The feasibility of emulsifying starches as bread improvers was investigated by incorporating starch sodium octenyl succinate (OSA-st), pre-gelatinized OSA-st and hydrolysed spray-dried OSA-st at 2.5, 5 and 10 % into wheat ...
Rheological behavior of emmer, spelt and khorasan flours

Hadnađev, Miroslav; Tomić, Jelena; Škrobot, Dubravka; Dapčević-Hadnađev, Tamara (Wiley, 2022-10-27)

A comparative evaluation of the rheological properties of ancient wheat flours (emmer, spelt, and khorasan), cultivated under the same conditions, was conducted. They were evaluated for chemical composition, wet gluten ...
Spontaneously fermented ancient wheat sourdoughs in breadmaking: Impact of flour quality on sourdough and bread physico-chemical properties

Tomić, Jelena; Dapčević-Hadnađev, Tamara; Škrobot, Dubravka; Maravić, Nikola; Popović, Nikola; Stevanović, Dušan; Hadnađev, Miroslav (Elsevier, 2023-02-01)

In this study changes during fermentation of spontaneously fermented modern and ancient (spelt, emmer, and khorasan) wheat sourdoughs and their feasibility to act as leavening agents in breadmaking were evaluated. During ...
Techno-Functional Performance of Emmer, Spelt and Khorasan in Spontaneously Fermented Sourdough Bread

Škrobot, Dubravka; Dapčević-Hadnađev, Tamara; Tomić, Jelena; Maravić, Nikola; Popović, Nikola; Jovanov, Pavle; Hadnađev, Miroslav (MDPI, 2022-12-05)

The aim of this study was to test the suitability of three different ancient wheat varieties (emmer, spelt and khorasan) to produce spontaneously fermented sourdough bread and to evaluate the impact on the dough rheological ...

Now showing items 1-19 of 19

Search DSpace

Advanced Search

Browse

All of DSpace
This Collection
- By Issue Date
- Authors
- Titles
- Subjects

Browsing Scientific papers by Author "Dapčević-Hadnađev, Tamara"

Browsing Scientific papers by Author "Dapčević-Hadnađev, Tamara"

Search DSpace

Browse

All of DSpace

This Collection

My Account