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Browsing Scientific papers by Author "Košutić, Milenko"

Browsing Scientific papers by Author "Košutić, Milenko"

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  • Acceptability of bread supplemented with yeast extract to consumers 
    Filipović, Vladimir; Filipović, Jelena; Petković, Marko; Pezo, Lato; Košutić, Milenko; Vučurović, Vesna (Acta Agriculturae Serbica, 2022-02-01)
    A new type of functional food products – bread supplemented with yeast extract – was developed and optimized. In the next product development phase, samples of bread with yeast extract were tasted and evaluated by 536 ...
  • Addition of Combinedly Dehydrated Peach to the Cookies—Technological Quality Testing and Optimization 
    Filipović, Vladimir; Lončar, Biljana; Filipović, Jelena; Nićetin, Milica; Knežević, Violeta; Šergelj, Vanja; Košutić, Milenko; Bodroža Solarov, Marija (Foods, 2022-04-27)
    Peach dehydrated by a combined method of osmodehydration and lyophilization is characterized by upgraded dehydration effectiveness and enhanced chemical and mineral matter content, and as such, is an interesting material ...
  • 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 ...
  • Ratio of omega-6/omega-3 of spelt and flaxseed pasta and consumer acceptability 
    Filipović, Jelena; Ivkov, Milan; Košutić, Milenko; Filipović, Vladimir (CZECH ACADEMY OF AGRICULTURAL SCIENCES, 2016-11)
    The chemical composition and content of fatty acids in flaxseed and spelt flour were evaluated. The ratio of ω-6/ω-3 essential fatty acids is also analysed in spelt pasta and pasta with 0, 10, and 20% of flaxseed flour. ...
  • Spelt pasta with increased content of functional components 
    Filipović, Jelena; Ahmetxhekaj, Shahin; Filipović, Vladimir; Košutić, Milenko (Association of the Chemical Engineers of Serbia, 2017-07)
    This paper investigates the effects of addition of flax seed, sesame seed, or eggs (10 g/100 g of sample and 20 g/100 g of sample) in spelt flour to obtain new pasta products with improved ω-3/ω-6 ratio and minerals profile. ...

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