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Browsing Institute of Food Technology by Author "Šojić, Branislav"

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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 ...
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 ...
Čajno pecivo od brašna spelte, tritikalea, raži i ječma, obogaćeno prehrambenim vlaknima i obojeno prirodnim bojama koje potiču od nusproizvoda prerade voća i povrća

Belović, Miona; Torbica, Aleksandra; Vujasinović, Vesna; Radivojević, Goran; Cvetanović, Aleksandra; Radosavljević, Miloš; Šojić, Branislav; Tomović, Vladimir (Naučni institut za prehrambene tehnologije u Novom Sadu, 2022-04-29)
Effect of starter culture addition and processing method on proteolysis and texture profile of traditional dry-fermented sausage Petrovská klobása

Ikonić, Predrag; Jokanović, Marija; Petrović, Ljiljana; Tasić, Tatjana; Škaljac, Snežana; Šojić, Branislav; Džinić, Natalija; Tomović, Vladimir; Tomić, Jelena; Danilović, Bojana; Ikonić, Bojana (Taylor & Francis Ltd, 2016-05-26)

Proteolysis and texture profile of Petrovská klobása, made with addition of starter culture, were investigated during the ripening in different conditions (traditional versus industrial). Due to intensive degradation of ...
Lipid Extracts Obtained by Supercritical Fluid Extraction and Their Application in Meat Products

Šojić, Branislav; Putnik, Predrag; Danilović, Bojana; Teslić, Nemanja; Bursać Kovačević, Danijela; Pavlić, Branimir (MDPI, 2022-04-05)

Supercritical fluid extraction (SFE) has been recognized as the green and clean technique without any negative impact on the environment. Although this technique has shown high selectivity towards lipophilic bioactive ...
MASKING STRATEGIES TO AVOID THE BOAR TAINT IN MEAT PRODUCTS

Županjac, Miloš; Šojić, Branislav; Ikonić, Predrag (Journal on Processing and Energy in Agriculture, 2023-02-17)

Surgery to castrate male pigs can be substituted by the manufacture of “entire males”. However, the meat of whole male animals may have an unpleasant sexual odor, i.e. - boar taint. The purpose of this paper was to ...
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 ...

Browsing Institute of Food Technology by Author "Šojić, Branislav"

Browsing Institute of Food Technology by Author "Šojić, Branislav"

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