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Browsing Institute of Food Technology by Author "0000-0002-4882-8048"

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Antibacterial Activity of Selected Essential Oils against Foodborne Pathogens and Their Application in Fresh Turkey Sausages

Šojić, Branislav; Ikonić, Predrag; Kocić Tanackov, Sunčica; Peulić, Tatjana; Teslić, Nemanja; Županjac, Miloš; Lončarević, Ivana; Zeković, Zoran; Popović, Milica; Vidaković, Stefan; Pavlić, Branimir (MDPI, 2023-01-16)

Essential oils (EOs) isolated from different plant materials, namely Origanum majorana L., Satureja hortensis L., and Satureja montana L. (OMEO, SHEO, and SMEO, respectively), were used in fresh turkey sausage processing. ...
Factors Affecting the Consumption of Traditional Food in Tourism—Perceptions of the Management Sector of Catering Facilities

Kalenjuk Pivarski, Bojana; Tekić, Dragana; Šmugović, Stefan; Banjac, Maja; Novaković, Aleksandra; Mutavdžić, Beba; Ivanović, Velibor; Tešanović, Dragan; Đerčan, Bojan; Ikonić, Predrag; Petrović, Marica; Ilić Udovičić, Dragana; Vasić Popović, Aleksandra; Marić, Aleksandar (MDPI, 2023-06-10)

The topic of this study is the factors that influence the consumption of traditional food products (TFPs) in tourism, as seen from the perspective of management-sector employees in food and beverage catering facilities. ...
Influence of traditional smoking on the content of polycyclic aromatic hydrocarbons in dry fermented beef sausage from Serbia

Škaljac, Snežana; Jokanović, Marija; Tomović, Vladimir; Kartalović, Brankica; Ikonić, Predrag; Ćućević, Nedim; Vranešević, Jelena; Ivić, Maja; Šojić, Branislav; Peulić, Tatjana (Elsevier, 2023-03-31)

This study examined the safety of dry fermented beef sausage (Sjenički sudžuk), produced and smoked in traditional conditions, from PAH point of view and the possibility of PAH reduction in this type of traditional product. ...
Physicochemical and sensory properties of pork liver pâté formulated with sunflower oleogel as fat substituent

Županjac, Miloš; Ikonić, Predrag; Šojić, Branislav; Đermanović, Branislava; Asa (Institute of Meat Hygiene and Technology. Belgrade, Serbia, 2023-11-03)

This study investigated the effects of back fat substitution with sunflower oleogel on the lipid, moisture and protein content, as well as texture, and color characteristics of liver pâté. Formulations with ...

Browsing Institute of Food Technology by Author "0000-0002-4882-8048"

Browsing Institute of Food Technology by Author "0000-0002-4882-8048"

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