Zobrazeno 1 - 10
of 233
pro vyhledávání: '"Šereš Zita"'
Autor:
Peić-Tukuljac Lidija E., Šereš Zita I., Kojić Jovana S., Maravić Nikola R., Ilić Nebojša M., Perović Jelena N., Bodroža-Solarov Marija I.
Publikováno v:
Food and Feed Research, Vol 45, Iss 2, Pp 179-185 (2018)
Sugar beet molasses represents the most important by-product in the sugar beet industry which can be valorised through various methods due to very valuable composition. Standard beet molasses composition consists of sugar, nonsugar components and wat
Externí odkaz:
https://doaj.org/article/4e556ad3710a4ae09a3a5e764c82c5d1
Autor:
Šereš Zita I., Kiš Ferenc E., Šoronja-Simović Dragana M., Raspor Peter, Đorđević Marijana Z., Đorđević Miljana Z., Smole-Možina Sonja, Maravić Nikola R., Zahorec Jana J.
Publikováno v:
Food and Feed Research, Vol 45, Iss 2, Pp 159-168 (2018)
Healthy diet and development of proper dietary habits in adolescence combined with sufficient physical activity are recognized as the key factors of a long-term health. This study was conducted to gain an insight into the dietary habits, the frequenc
Externí odkaz:
https://doaj.org/article/c91ce71879234ff79a0c48a058eba374
Autor:
Šereš Zita I., Šoronja-Simović Dragana, Grujičić Maja J., Kiš Ferenc E., Đorđević Marijana Z., Šimurina Olivera D., Šaranović Žana V., Maravić Nikola R.
Publikováno v:
Food and Feed Research, Vol 44, Iss 2, Pp 143-149 (2017)
The link between dietary fibers and prevention of non-communicable diseases is well documented in the existing scientific literature. Despite that, most of the population still do not have enough knowledge about fibers and their presence in certain f
Externí odkaz:
https://doaj.org/article/2f147c268ec14b08926ada3e96df8f62
Autor:
Zahorec Jana J., Šoronja-Simović Dragana M., Šereš Zita I., Šimurina Olivera D., Selaković Anastasija I., Maravić Nikola R., Filipčev Bojana V.
Publikováno v:
Food and Feed Research, Vol 44, Iss 1, Pp 47-55 (2017)
The aim of this study was to investigate the effect of puff pastry margarine with reduced content of trans isomers in production of puff pastry with enhanced nutritional value. Experiments were carried out on the basis of 32 factorial design, wherein
Externí odkaz:
https://doaj.org/article/98747a256b614806be12195252639449
Autor:
Šoronja-Simović Dragana M., Smole-Možina Sonja, Raspor Peter, Maravić Nikola R., Zahorec Jana J., Luskar Lucia, Šereš Zita I.
Publikováno v:
Acta Periodica Technologica, Vol 2016, Iss 47, Pp 83-93 (2016)
The effect of functional additives (carob flour and sugar beet fiber) on empirical rheological dough performance and bread quality was examined. Also the microbiological quality of bread was investigated during 16 days of storage. The study includ
Externí odkaz:
https://doaj.org/article/a854d3a538f54561b703861d534c9456
Autor:
Dokić Ljubica, Pajin Biljana, Fišteš Aleksandar, Šereš Zita, Šoronja-Simović Drаgana, Krstonošić Velјko
Publikováno v:
Acta Periodica Technologica, Vol 2015, Iss 46, Pp 29-35 (2015)
Consumers are becoming aware of health benefits of dietary fiber intake. In past years, the development of products containing different fiber is increasing. The aim of this research was to look into the effect of addition pea fiber to dough for c
Externí odkaz:
https://doaj.org/article/1a5c41ccf6844a23b929c943680859f6
Autor:
Bogdanović Branislav V., Šereš Zita I., Gyura Julianna F., Sakač Marijana B., Simović-Šoronja Dragana M., Mišan Aleksandra Č., Pajin Biljana S.
Publikováno v:
Hemijska Industrija, Vol 67, Iss 2, Pp 269-275 (2013)
Growing demand for better quality and cheaper products put on the need to industry to balance between the two kinds of needs, which are the reduction of production costs and to ensure a high quality product. This is the case with dried sugar beet pul
Externí odkaz:
https://doaj.org/article/3c4895b23cbe4d20909592ebdc8bcacf
Autor:
Zarić Danica B., Pajin Biljana S., Lončarević Ivana S., Šoronja-Simović Dragana M., Šereš Zita I.
Publikováno v:
Acta Periodica Technologica, Vol 2012, Iss 43, Pp 139-148 (2012)
The aim of this paper was to examine the impact of the manufacturing process on the textural characteristics and sensory properties of milk chocolate. The research was conducted on the samples of chocolate produced in a ball mill during 30, 60 and 90
Externí odkaz:
https://doaj.org/article/1d0d33d7e877478aab8a5785b3266259
Autor:
Šereš Zita I., Dokić Ljubica P., Pajin Biljana S., Šoronja-Simović Dragana M., Šubarić Drago, Babić Jurislav, Fišteš Aleksandar Z.
Publikováno v:
Acta Periodica Technologica, Vol 2012, Iss 43, Pp 225-235 (2012)
The subject of the work is the possibility of applying microfiltration through a ceramic tubular membrane with 100 nm pore sizes to the steepwater obtained in the production process of corn starch. The dry matter content should be reduced in the stee
Externí odkaz:
https://doaj.org/article/6a4f6ee207794337a324972196292135
Autor:
Šoronja-Simović Dragana M., Šereš Zita I., Dokić Ljubica P., Pajin Biljana S., Lončarević Ivana S., Zarić Danica B.
Publikováno v:
Hemijska Industrija, Vol 66, Iss 5, Pp 735-741 (2012)
The rheological and physical properties of the chocolate mass depend on the ingredient composition as well as the manufacturing process. For the purpose of this work, a milk chocolate mass of identical composition and raw materials was manufactured b
Externí odkaz:
https://doaj.org/article/b0f252db83b04e6b8e3f2225aa667322