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  • Fundamental rheological properties of spontaneously-fermented ancient wheat sourdoughs 
    Hadnađev, Miroslav; Tomić, Jelena; Škrobot, Dubravka; Dapčević-Hadnađev, Tamara (Faculty of Technology, Leskovac, Serbia, 2021-10-23)
    The fundamental rheological behaviour of spontaneously-fermented wholegrain emmer, spelt and khorasan sourdoughs was studied from final backslopping over a 12‐hr fermentation period. Spontaneously-fermented sourdough was ...
  • "Hrana za koke nosilje - Spirulina plus" 
    Čabarkapa, Ivana; Rakita, Slađana; Banjac, Vojislav; Đuragić, Olivera; Tomičić, Zorica; Vidosavljević, Strahinja; Stojkov, Viktor (Univezitet u Novom Sadu, Naučni institut za prehrambene tehnologije, 2022)
  • 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 ...
  • 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 ...
  • 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 ...
  • Penalty and mean drop analysis for sourdough bread 
    Škrobot, Dubravka; Tomić, Jelena; Dapčević-Hadnađev, Tamara; Sakač, Marijana; Hadnađev, Miroslav (2022)
    Spontaneous fermentation of flour and water by naturally occurring lactic acid bacteria and yeasts gives sourdough. Bread produced with sourdough is characterized by numerous nutritional and functional benefits, as well ...
  • Hrana za koke nosilje-Hlorela plus 
    Rakita, Slađana; Čabarkapa, Ivana; Banjac, Vojislav; Spasevski, Nedeljka; Tomičić, Zorica; Vidosavljević, Strahinja; Stojkov, Viktor (Naučni institut za prehrambene tehnologije u Novom Sadu, 2022)
    Alge su prepoznate kao potencijalno alternativno proteinsko hranivo i funkcionalni dodatak hrani za životinje, stoga njihova upotreba u ishrani životinja postaje sve intenzivnija poslednjih godina. Dodatkom algi u ishrani ...
  • Physicochemical and nutritional properties of chokeberry pomace 
    Cvetković, Biljana; Kojić, Jovana; Šimurina, Olivera; Peić Tukuljac, Lidija; Jevtić-Mučibabić, Rada; Krulj, Jelena; Ilić, Nebojša (2022)
    Chokeberry (Aronia melanocarpa) pomace is a valuable by-product obtained during juice manufacturing. This by-product is very poorly utilized despite its high nutritional value. To facilitate application in foods, a ...
  • Assessment of mineral composition of blue crab (Callinectes sapidus) shell from Tivat Bay and Ulcinj coastal waters 
    Rakita, Slađana; Čabarkapa, Ivana; Spasevski, Nedeljka; Lazarević, Jasmina; Joksimović, Aleksandar; Joksimović, Danijela; Drakulović, Dragana (Institute of Marine Biology University of Montenegro Kotor, Montenegro, 2022)
    The blue crab (Callinectes sapidus) has been considered an invasive species distributed in the Adriatic and other parts of the Mediterranean Sea, and represents a significant threat to the global marine ecosystems, because ...
  • Improving the antioxidant properties of biscuits with the addition of beetroot powder 
    Mitrevski, Jasmina; Pantelić, Nebojša; Vulić, Jovana; Kojić, Jovana; Laličić Petronijević, Jovanka; Antić, Vesna (2022)
    Due to the increase in diseases related to oxidative stress, such as diabetes, cardiovascular diseases, and cancer, food producers are developing functional products enriched with antioxidants. Antioxidants can inhibit or ...
  • Numerical study of the hydrodynamics and mass transfer in the external loop airlift reactor 
    Kojić, Predrag; Kojić, Jovana; Pezo, Milada; Krulj, Jelena; Pezo, Lato; Mirkov, Nikola (Association of Chemical Engeneers of Serbia, 2022)
    The objective of this study was to investigate the hydrodynamics and the gas-liquid mass transfer coefficient of an external-loop airlift reactor (ELAR). The ELAR was operated in three cases: different inlet velocities ...
  • Biological activity and profiling of Salvia sclarea essential oil obtained by steam and hydrodistillation extraction methods via chemometrics tools 
    Aćimović, Milica; Cvetković, Mirijana; Stanković-Jeremić, Jovana; Pezo, Lato; Varga, Ana; Čabarkapa, Ivana; Kiprovski, Biljana (John Wiley & Sons Ltd, 2022)
    Salvia sclarea L. or clary sage is cultivated worldwide in temperate and sub-tropical climates, as an ornamental and essential oil (EO) bearing plant. EO is obtained from fresh spikes in full flowering stage and is recognized ...
  • Classification of cereal flour by gas ghromatography – mass spectrometry (GC-MS) liposoluble fingerprints and automated machine learning 
    Pastor, Kristian; Ilić, Marko; Kojić, Jovana; Ačanski, Marijana; Vujić, Đura (Taylor & Francis, 2022)
    An innovative and rapid approach is described for classifying common types of gluten and non-gluten cereal flour (wheat, rye, triticale, barley, oats, and corn) into the groups defined by their botanical origin. Liposoluble ...
  • Color Characteristics and Content of Polycyclic Aromatic Hydrocarbons of Traditional Dry Fermented Sausages Throughout Processing in Controlled Conditions 
    Škaljac, Snežana; Jokanović, Marija; Tomović, Vladimir; Šojić, Branislav; Ikonić, Predrag; Peulić, Tatjana; Ivić, Maja; Vranešević, Jelena; Kartalović, Brankica (Taylor and Francis Ltd., 2022)
    Petrovska klob asa is traditional dry fermented sausage with intense red color, what differentiate it from other products of the same type. Very important factor in traditional sausage production is smoking, providing ...
  • Physical and milling properties of maize 
    Filipčev, Bojana; Đalović, Ivica; Nježić, Zvonko; Šimurina, Olivera; Bekavac, Goran; Pojić, Milica (CRC Press, Taylor&Fransis Group, 2022)
  • 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. ...
  • Characterization of organic Spirulina spp. and Chlorella vulgaris as one of the most nutrient-dense food 
    Čabarkapa, Ivana; Rakita, Slađana; Popović, Sanja; Spasevski, Nedeljka; Tomičić, Zorica; Vulić, Jelena; Đuragić, Olivera (M H SCHAPER GMBH CO KG, 2022)
    The microalgae Spirulina spp. and Chlorella vulgare are commercially produced and ­distributed worldwide as dietary supplements. In this paper, commercial products dried organic form of Spirulina spp., and Chlorella vulgaris ...
  • Bioactive, Mineral and Antioxidative Properties of Gluten-Free Chicory Supplemented Snack: Impact of Processing Conditions 
    Bokić, Jelena; Kojić, Jovana; Krulj, Jelena; Pezo, Lato; Banjac, Vojislav; Tumbas Šaponjac, Vesna; Travičić, Vanja; Diego, Moreno; Bodroža Solarov, Marija (MDPI, 2022)
    This study aimed to investigate the impact of chicory root addition (20–40%) and extrusion conditions (moisture content from 16.3 to 22.5%, and screw speed from 500 to 900 rpm) on bioactive compounds content (inulin, ...
  • Textural properties of wild pasta supplemented with garlic 
    Kojić, Jovana; Šimurina, Olivera; Pojić, Milica; Krulj, Jelena; Škrobot, Dubravka; Stupar, Alena; Filipčev, Bojana (2022)
    Pasta is a widely consumed cereal-based product all over the world. Pasta products are very popular due to their nutritional compositions, long shelf life, and availability in the market, low cost, simplicity of preparation, ...
  • Durum testenina sa sremušem (Allium ursinum L.) 
    Šimurina, Olivera; Pojić, Milica; Kojić, Jovana; Krulj, Jelena; Škrobot, Dubravka; Pastor, Kristian; Stupar, Alena (2022)

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