Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Šoronja-Simović Dragana M."'
Autor:
Vukić Milan S., Janić-Hajnal Elizabet P., Mastilović Jasna S., Vujadinović Dragan P., Ivanović Marko M., Šoronja-Simović Dragana M.
Publikováno v:
Hemijska Industrija, Vol 74, Iss 1, Pp 37-49 (2020)
This paper presents relationship between the rheological properties of dough and individual polymer swelling properties in wheat flour mill streams. The swelling properties were measured by applying the Solvent Retention Capacities (SRC) tests. Signi
Externí odkaz:
https://doaj.org/article/fa7133c1ef854204a2d61115b3d8186a
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:
Šimurina Olivera D., Radunović Aleksandar Z., Filipčev Bojana V., Mučibabić-Jevtić Rada C., Šarić Ljubiša Ć., Šoronja-Simović Dragana M.
Publikováno v:
Food and Feed Research, Vol 44, Iss 1, Pp 65-72 (2017)
The aim of this work was to improve the quality of gluten-free bread made with high content of soy flour and enriched with sugar beet molasses by incorporating ingredients with a potential to simultaneously enhance the nutritional quality of the brea
Externí odkaz:
https://doaj.org/article/3c5a7ea961c247a78b8d7df50a1130d3
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:
Šimurina Olivera D., Filipčev Bojana V., Bodroža-Solarov Marija I., Šoronja-Simović Dragana M.
Publikováno v:
Food and Feed Research, Vol 42, Iss 2, Pp 101-108 (2015)
Puff pastry has delicate and flaky texture which comes from unique combination of fat and dough. These bakery products are made from many thin layers of dough which are separated by alternate fat layers because of which they are considered to be high
Externí odkaz:
https://doaj.org/article/63e3fd4a809341feb13613f0f7049cef
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
Autor:
Šoronja-Simović Dragana M., Petković Marko M., Pajin Biljana S., Tomić Jelena M., Torbica Aleksandra M., Šereš Zita I., Zarić Danica B.
Publikováno v:
Hemijska Industrija, Vol 66, Iss 3, Pp 385-394 (2012)
Spreads are confectionery products based on sugar, vegetable fat, cocoa powder, milk powder and other ingredients. Basic properties of these products are good spreadability in wide temperature range (from ambience to fridge temperature), rich creamy
Externí odkaz:
https://doaj.org/article/aff46105cd354e4587d53b9887a6004c