Browsing Scientific papers by Author "Tomović, Vladimir"

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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 ...
Effect of processing and cooking on mineral and phytic acid content of buckwheat-enriched tagliatelle

Jambrec, Dubravka; Sakač, Marijana; Jovanov, Pavle; Mišan, Aleksandra; Pestorić, Mladenka; Tomović, Vladimir; Mandić, Anamarija (Savez hemijskih inženjera Srbije, 2016-05)

Two types of buckwheat flour – non-treated (NBF) and autoclaved (TBF) – were used for the enrichment of whole wheat tagliatelle (control sample) at the level of 10–30%, and the produced tagliatelle samples (dry and cooked) ...
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 ...

Browsing Scientific papers by Author "Tomović, Vladimir"

Browsing Scientific papers by Author "Tomović, Vladimir"

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