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Browsing by Author "Peulić, Tatjana"

Browsing by Author "Peulić, Tatjana"

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  • 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 - ...
  • Changes in Biogenic Amines Content During Processing of Traditional Sausage Sjenički sudžuk 
    Delić, Jovana; Ikonić, Predrag; Jokanović, Marija; Peulić, Tatjana; Ćućević, Nedim; Škaljac, Snežana; Ivić, Maja (2022-11)
    Sjenički sudžuk is traditional dry-fermented beef sausage from south-western region of Serbia. During fermentation and ripening, high amount of free amino acids is generated and precondition for biogenic amines (BAs) ...
  • Characteristics of Traditional Food Products as a Segment of Sustainable Consumption in Vojvodina’s Hospitality Industry 
    Kalenjuk Pivarski, Bojana; Šmugović, Stefan; Tekić, Dragana; Ivanović, Velibor; Novaković, Aleksandra; Tešanović, Dragan; Banjac, Maja; Đerčan, Bojan; Peulić, Tatjana; Mutavdžić, Beba; Lazarević, Jasmina; Vukelić, Nataša (MDPI, 2022-10)
    One can observe the sustainability of traditional food products (TFPs) consumption in terms of their market, production, and technical characteristics. These characteristics must be acknowledged by the management section ...
  • 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 ...
  • 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 DIFFERENTE TESTS FOR TEXTURE CHARACTERISTICS ASESSMENT OF DRY FERMENTED SAUSAGES 
    Jokanović, Marija; Škaljac, Snežana; Tomović, Vladimir; Šojić, Branislav; Ikonić, Predrag; Peulić, Tatjana; Ikonić, Bojana (University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia, 2022-10-20)
    Dry-fermented sausage Petrovská klobása is traditionally manufactured during winter, within village households, undergoing slow drying and ripening processes. In traditional process fermentation is guided by indigenous ...
  • 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. ...
  • Comparison of the nutritional quality and the fat globule size after six months of lactation of donkey and human milk 
    Lazarević, Jasmina; Iličić, Mirela; Peulić, Tatjana; Dragojlović, Danka; Kanurić, Katarina; Popović, Ljiljana; Lončarević, Ivana (Hrvatska mljekarska udruga, 2023-06)
    Donkey milk is acknowledged as a valuable nutritional source in the human diet, well known for its bioactive and functional properties. Therefore, the main goal of this research was to investigate the similarities between ...
  • Consumer Attitudes and Preferences towards Traditional Food Products in Vojvodina 
    Peulić, Tatjana; Marić, Aleksandar; Maravić, Nikola; Novaković, Aleksandra; Kalenjuk Pivarski, Bojana; Čabarkapa, Ivana; Lazarević, Jasmina; Šmugović, Stefan; Ikonić, Predrag (MDPI, 2023-08-16)
    The objective of this study was to identify consumers’ attitudes about the consumption and certification of traditional food products, special characteristics to which they pay attention when buying food products, and their ...
  • Effect of different ripening conditions on amino acids and biogenic amines evolution in Sjenički sudžuk 
    Ikonić, Predrag; Jokanović, Marija; Ćućević, Nedim; Peulić, Tatjana; Šarić, Ljubiša; Tomičić, Zorica; Škaljac, Snežana; Delić, Jovana; Lakićević, Brankica; Tomašević, Igor (Elsevier, 2023-01)
    The aim of this study was to determine the influence of alternative ripening (thermo-hygrometric) conditions in the summer production season (batch S) on changes in free amino acids (FAA) and biogenic amines (BA) content ...
  • FAT CONTENT IN FINELY COMMINUTED COOKED AND LIVER SAUSAGES ON SERBIAN RETAIL MARKET 
    Županjac, Miloš; Peulić, Tatjana; Delić, Jovana; Ikonić, Predrag; Lazarević, Jasmina; Škaljac, Snežana; Jokanović, Marija (National Society of Processing and Energy in Agriculture, Novi Sad, Serbia, Trg Dositeja Obradovića 8, 2023-04-24)
    Finely comminuted cooked sausages and liver sausages, which belong to emulsion type of sausages, are among the most popular meat products worldwide. Taste, convenience and low price are just a few of the reasons why these ...
  • 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 ...
  • REDUCTION OF POLYCYCLIC AROMATIC HYDROCARBONS IN TRADITIONAL DRY FERMENTED SAUSAGES 
    Škaljac, Snežana; Jokanović, Marija; Tomović, Vladimir; Kartalović, Brankica; Vranešević, Jelena; Ikonić, Predrag; Ćućević, Nedim; Peulić, Tatjana; Šojić, Branislav; Ivić, Maja (University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia, 2022-10-20)
    The aim of this study was to examine the influence of modification in traditional smoking process on the content of 16 PAH, from Environmental Protection Agency list (16 US-EPA PAH). Two groups of dry fermented sausages ...
  • 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. ...
  • Sustainable snack products: Impact of protein- and fiber-rich ingredients addition on nutritive, textural, physical, pasting and color properties of extrudates 
    Delić, Jovana; Ikonić, Predrag; Jokanović, Marija; Peulić, Tatjana; Ikonić, Bojana; Banjac, Vojislav; Vidosavljević, Strahinja; Stojkov, Viktor; Hadnađev, Miroslav (Elsevier, 2023-07)
    The objective of this study was to explore the feasibility of incorporating mechanically deboned poultry meat (MDPM) and brewers spent grain (BSG) to corn based extruded snack products. The addition of protein- and fiber-rich ...

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