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    Applications of NADES in stabilizing food and protecting food compounds against oxidation
    (Elsevier, 2021) Mišan, Aleksandra; Pojić, Milica
    In new food product development, one of the major challenges is to enable the preservation of the designed food properties throughout its shelf life. During the shelf life, food ingredients undergo different deteriorative changes thus affecting their chemical, sensory and nutritional properties (e.g. texture, appearance, flavor, nutritional value, beneficial health effects). Different strategies have been applied to food products to stabilize food ingredients and improve the oxidative stability, such as: the use of chemical additives, antioxidants, and utilization of encapsulation/microencapsulation techniques. However, in recent years the change of consumer needs and expectations from food industry have dramatically changed, requiring more natural, less processed and “free from” ingredients food. Therefore, the importance of natural deep eutectic solvents (NADES) made of natural primary metabolites is rising especially in the food sector. However, studies presenting the stabilization ability of NADES are still scarce. This chapter overviews the unique physicochemical properties of NADES accountable for stabilization of solutes and their application related to stabilization of food and its components.
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    The effects of aromatic plants and their extracts in food products
    (Elsevier Science Publishing, 2019-09-20) Filipčev, Bojana; Kevrešan, Žarko
    In a response to recent growing demands for natural, “value-added” and healthier food products, extensive investigations have been carried out on the incorporation of different aromatic plants with culinary and/or therapeutic applications in various conventional food products. Aromatic plants are abundant and affordable sources of natural antioxidants and bioactive substances with proven pro-health effects, which can exert various actions when incorporated in food formulations. These actions range from increased storage stability to enhanced physiological functionality of enriched products. Due to potent antioxidant activity, aromatic plants and their derivatives can be used to replace synthetic preservatives and antioxidants. Major constraint that limits their application in food is related to changes in sensory properties. This chapter discusses applications of various forms of aromatic plants (as a whole or their derivatives) in food systems and their effects on nutritional, textural, sensory properties and shelf-life extension. Major food groups will be encompassed (cereal, meat, fish, dairy, fruit and vegetable products) including applications in food packaging.
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    Naslov 22.12-01
    (2024) Prezimenjak, Imenjak; Mandić, Anamarija
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    Physical and milling properties of maize
    (CRC Press, Taylor&Fransis Group, 2022) Filipčev, Bojana; Đalović, Ivica; Nježić, Zvonko; Šimurina, Olivera; Bekavac, Goran; Pojić, Milica
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    Rheology as a tool to predict the effect of different biotic and abiotic factors on the quality of cereals and pseudocereal
    (Academic Press, Elsevier Inc., San Diego, CA, United States, 2023) Hadnađev, Miroslav; Mikić, Sanja; Pojić, Milica; Dapčević-Hadnađev, Tamara
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    Sourdough Innovations
    (CRC Press, Taylor & Francis Group, 2023-08-01) Kljak, Kristina; Belović, Miona; Duvnjak, Marija; Jurišić, Vanja; Radosavljević, Miloš