Scientific papers: Recent submissions

Now showing items 41-60 of 252

Kinetics and optimization of biodiesel production from rapeseed oil over calcined waste filter cake from sugar beet processing plant

Nježić, Zvonko; Kostić, Milan; Marić, Boško; Stamenković, Olivera; Šimurina, Olivera; Krstić, Jugoslav; Veljković, Vlada (Fuel, 2022-10-29)

A low-cost, highly active CaO-based catalyst was prepared from waste filter cake (WFC) from a sugar beet processing factory by calcination in air at 900 ◦C for 2 h, referred to as the calcined filter cake (CFC). It was ...
Biodiesel production from rapeseed oil over calcined waste filter cake from sugar beet processing

Krstić, Jugoslav; Nježić, Zvonko; Kostić, Milan; Marić, Boško; Šimurina, Olivera; Stamenković, Olivera; Velković, Vlada (Process Safety and Environmental Protection, 2022-10-10)

A solid catalyst was prepared from waste filter cake (WFC) from a sugar beet processing plant and used, after calcination at 900 ◦C within 2 h, for biodiesel production from rapeseed oil and methanol. The calcined WFC (CFC) ...
Effect of Climatic Conditions on Wheat Starch Granule Size Distribution, Gelatinization and Flour Pasting Properties

Rakita, Slađana; Torbica, Aleksandra; Pezo, Lato; Nikolić, Ivana (MDPI, 2023-06-04)

The aim of this study was to determine the effects of different varieties, year and location of growing, and their interactions, on wheat starch and flour properties, and to analyze the relationship between these attributes. ...
Properties of maize hybrid grain for utilization in wet milling

Nikolić, Valentina; Milašinović Šeremešić, Marija; Radosavljević, Milica; Simić, Marijana; Žilić, Slađana (Društvo selekcionera i semenara Republike Srbije/Serbian Association of Plant Breeders & Seed, 2022-06-29)

A grain of eight selected hybrids from the Maize Research Institute Zemun Polje was used as the subject of this study. The kernel structure, physical properties and chemical composition of the grain and starch (amylose ...
Sugar Beet Processing Wastewater Treatment by Microalgae through Biosorption

Khakimova, Nadiia; Maravić, Nikola; Davidović, Petar; Blagojević, Dajana; Bečelić-Tomin, Milena; Simeunović, Jelica; Pešić, Vesna; Šereš, Zita; Mandić, Anamarija; Pojić, Milica; Mišan, Aleksandra (MDPI, 2022-03-10)

The aim of this study was to investigate the potential of environmental pollution reduction of sugar beet processing factory wastewater by the biorefinery approach and integration of microalgae biomass production. In the ...
Impact of dry, particle-size fractionation on protein and amino acid content of three seaweed species

Healy, Laura E.; Zhu, Xianglu; Pojić, Milica; Poojary, Mahesha M.; Curtin, James; Tiwari, Uma; Sullivan, Carl; Tiwari, Brijesh K. (Taylor and Francis, 2022-09-20)

Market demand for “clean and green” food products is increasing, and so there is growing opportunity for the seaweed aquaculture industry to take a position as a key food producer in this area. In this study, in order to ...
Betaine as a Functional Ingredient: Metabolism, Health-Promoting Attributes, Food Sources, Applications and Analysis Methods

Dobrijević, Dejan; Pastor, Kristian; Nastić, Nataša; Özogul, Fatih; Krulj, Jelena; Kokić, Bojana; Bartkiene, Elena; Rocha, João Miguel; Kojić, Jovana (MDPI, 2023-06-17)

Betaine is a non-essential amino acid with proven functional properties and underutilized potential. The most common dietary sources of betaine are beets, spinach, and whole grains. Whole grains—such as quinoa, wheat and ...
Communicating Function and Co-Creating Healthy Food: Designing a Functional Food Product Together with Consumers

Vrgović, Petar; Pojić, Milica; Teslić, Nemanja; Mandić, Anamarija; Cvetanović Kljakić, Aleksandra; Pavlić, Branimir; Stupar, Alena; Pestorić, Mladenka; Škrobot, Dubravka; Mišan, Aleksandra (MDPI, 2022-03-26)

Functional food is lately an interesting topic from the new product development perspective; complex motivation and expectations of consumers regarding it present a challenge when new products are designed. Co-creation is ...
Biomolecules from Macroalgae-Nutritional Profile and Bioactives for Novel Food Product Development

Healy, Laura E.; Zhu, Xianglu; Pojić, Milica; Sullivan, Carl; Tiwari, Uma; Curtin, James; Tiwari, Brijesh K. (MDPI, 2023-02-17)

Seaweed is in the spotlight as a promising source of nutrition for humans as the search for sustainable food production systems continues. Seaweed has a well-documented rich nutritional profile containing compounds such ...
Bioprocessing of Wheat and Amaranth Bran for the Reduction of Fructan Levels and Application in 3D-Printed Snacks

Habuš, Matea; Mykolenko, Svitlana; Iveković, Sofija; Pastor, Kristian; Kojić, Jovana; Drakula, Saša; Ćurić, Duška; Novotni, Dubravka (MDPI, 2022-06-02)

Bran can enrich snacks with dietary fibre but contains fructans that trigger symptoms in people with irritable bowel syndrome (IBS). This study aimed to investigate the bioprocessing of wheat and amaranth bran for degrading ...
Probiotic yeast Saccharomyces boulardii (nom. nud.) modulates adhesive properties of Candida glabrata

Tomičić, Zorica; Zupan, Jure; Matos, Tadeja; Raspor, Peter (Medical Mycology, 2016-06-01)

Following the widespread use of immunosuppressive therapy together with broadspectrum antimycotic therapy, the frequency of mucosal and systemic infections caused by the pathogenic yeast Candida glabrata has increased ...
Factors influencing adhesion of bacteria Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus and yeast Pichia membranifaciens to wooden surfaces

Tomičić, Ružica; Tomičić, Zorica; Thalet, Nejc; Humar, Miha; Raspor, Peter (Wood Science and Technology, 2020-10-02)

The aim of this study was to assess the potential of bacteria Escherichia coli ATCC 35218, Pseudomonas aeruginosa ATCC 27853, Staphylococcus aureus ATCC 25923 and yeast Pichia membranifaciens ZIM 2417 to adhere to wooden ...
Biotechnological Production of Sustainable Microbial Proteins from Agro-Industrial Residues and By-Products

Bajić, Bojana; Vučurović, Damjan; Vasić, Đurđina; Jevtić-Mučibabić, Rada; Dodić, Siniša (MDPI, 2022-12-25)

Microbial proteins, i.e., single-cell proteins or microbial biomass, can be cultivated for food and animal feed due to their high protein content and the fact that they represent a rich source of carbohydrates, minerals, ...
Osmotic dehydration of wild garlic in sucrose-salt solution

Nićetin, Milica; Lončar, Biljana; Filipović, Vladimir; Cvetković, Biljana; Filipović, Jelena; Knežević, Violeta; Šuput, Danijela (Acta Universitatis Sapientiae, Alimentaria,, 2022)

Due to its nutritional and nutraceutical qualities, wild garlic (Allium ursinum L.) has great potential for use in the food and pharmaceutical industries. The availability of this plant is limited to the spring season, and ...
Mass transfer rate and osmotic treatment efficiency of peaches

Lončar, Biljana; Filipović, Vladimir; Nićetin, Milica; Knežević, Violeta; Filipović, Jelena; Šuput, Danijela (Acta Universitatis Sapientiae, Alimentaria, 2022)

The highest-quality peaches [Prunus persica (L .) Batsch] are cultivatedin areas with sunny summers, therefore the territory of the AutonomousProvince of Vojvodina is a favourable region for their production . Peaches ...
Development of a Novel Rice-Based Snack Enriched with Chicory Root: Physicochemical and Sensory Properties

Bokić, Jelena; Kojić, Jovana; Krulj, Jelena; Pezo, Lato; Banjac, Vojislav; Škrobot, Dubravka; Tumbas Šaponjac, Vesna; Vidosavljević, Strahinja; Stojkov, Viktor; Ilić, Nebojša; Bodroža Solarov, Marija (MDPI, 2022-08-09)

A novel rice-based snack enriched with chicory root flour (CRF) was developed by twin- screw extrusion. Chicory (Cichorium intybus L.) is one of the promising medicinal plants for the development of innovative food and ...
ANALYSIS OF MASS TRANSFER RATE AND EFFICIENCY OF OSMOTIC DEHYDRATION OF WILD GARLIC

Nićetin, Milica; Lončar, Biljana; Filipović, Vladimir; Cvetković, Biljana; Filipović, Jelena; Knežević, Violeta; Pezo, Lato (Journal of Hygienic Engineering and Design, 2022-09-19)

The availability period of fresh wild garlic is very limited, only during the spring season. After harvest, the leaves quickly lose their sensory, nutritious and functional properties. The stability and availability of ...
Textural, Color and Sensory Features of Spelt Wholegrain Snack Enriched with Betaine

Kojić, Jovana; Belović, Miona; Krulj, Jelena; Pezo, Lato; Teslić, Nemanja; Kojić, Predrag; Peić Tukuljac, Lidija; Šeregelj, Vanja; Ilić, Nebojša (MDPI, 2022-02-06)

The influence of different extrusion parameters, including screw speed (250–750 rpm), feed rate (15–25 kg/h) and feed moisture content (15–25%), on the textural and color properties of spelt wholegrain snack products ...
Acceptability of bread supplemented with yeast extract to consumers

Filipović, Vladimir; Filipović, Jelena; Petković, Marko; Pezo, Lato; Košutić, Milenko; Vučurović, Vesna (Acta Agriculturae Serbica, 2022-02-01)

A new type of functional food products – bread supplemented with yeast extract – was developed and optimized. In the next product development phase, samples of bread with yeast extract were tasted and evaluated by 536 ...
Modeling the Effects of Osmotic Dehydration Pretreatment Parameters and Lyophilization Kinetics on Mass Transfer and Selected Nutritive Parameters of Peaches

Filipović, Vladimir; Filipović, Jelena; Lončar, Biljana; Knežević, Violeta; Nićetin, Milica; Vujačić, Vesna (Periodica Polytechnica Chemical Engineering, 2022-08-03)

The effects of the osmodehydration pretreatment parameters on successive lyophilization mass transfer kinetics of the peaches, dehydrated in the combined dehydration process, were investigated and mathematically modelled. ...

Now showing items 41-60 of 252

Search DSpace

Advanced Search

Browse

All of DSpace
This Collection
- By Issue Date
- Authors
- Titles
- Subjects

Recently added

Scientific papers: Recent submissions

Search DSpace

Browse

All of DSpace

This Collection

My Account