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Browsing Institute of Food Technology by Author "Filipović, Jelena"

Browsing Institute of Food Technology by Author "Filipović, Jelena"

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  • Physico-Chemical, Textural and Sensory Evaluation of Spelt Muffins Supplemented with Apple Powder Enriched with Sugar Beet Molasses 
    Lončar, Biljana; Pezo, Lato; Filipović, Vladimir; Nićetin, Milica; Filipović, Jelena; Pezo, Milada; Šuput, Danijela; Aćimović, Milica (Foods, 2022-06-14)
    The present study investigated the effect of incorporating 10, 20, and 30% apple powder obtained by freeze-drying, and apple powder produced with osmotic pre-treatment in sugar beet molasses solution, into muffins. The ...
  • The possibility to increase antioxidant activity of celery root during osmotic treatment 
    Nićetin, Milica; Pezo, Lato; Lončar, Biljana; Filipović, Vladimir; Šuput, Danijela; Knežević, Violeta; Filipović, Jelena (SERBIAN CHEMICAL SOCIETY, 2017-03)
    Osmotic treatment of celery root was studied in two osmotic solutions (sugar beet molasses and a ternary solution of water, sucrose and salt), at three temperatures (20, 35 and 50 °C), and three different immersion periods ...
  • 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. ...
  • Synergetic dehydration method of osmotic treatment in molasses and successive lyophilization of peaches 
    Filipović, Vladimir; Filipović, Jelena; Lončar, Biljana; Knežević, Violeta; Nićetin, Milica; Filipović, Ivana (Journal of Food Processing and Preservation, 2022-02-24)
    Osmotic dehydration in molasses and successive lyophilization of peaches are inves tigated, in effort of obtaining new and improved product. Prepared samples were subjected to the osmotic dehydration in molasses of ...
  • Utilization of Amarantus spp. grains in food 
    Bodroža Solarov, Marija; Šimurina, Olivera; Kojić, Jovana; Krulj, Jelena; Filipović, Jelena; Cvetković, Biljana; Ilić, Nebojša (2022)
    Recently there has been a rediscovery of some ancient crops due to increased consumer demands for a healthier diet with medicinal and therapeutic effects. One such crop is a pseudocereal Amaranthus sp., which is nutritionally ...

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