Valorisation of Raspberry Seeds in Cosmetic Industry-Green Solutions

Autor: Ivanka Ćirić, Dragana Dabić Zagorac, Milica Sredojević, Milica Fotirić Akšić, Biljana Rabrenović, Stevan Blagojević, Maja Natić

Publikováno v: Pharmaceutics, Vol 16, Iss 5, p 606 (2024)

The fruit processing industry generates large quantities of by-products well known to be rich in bioactive compounds with numerous nutritional properties and beneficial effects for human health. We developed a strategy to valorise raspberry seeds and

Externí odkaz: https://doaj.org/article/b92c85d481c844dfaebfbdd1536ff0e2

Heat treatment effect on tocopherols, total phenolics and fatty acids in table olives (Olea europaea L.)

Autor: Dragana MIHAJLOVIĆ, Slavica ČOLIĆ, Jovana MARKOVIĆ, Dejana PERIŠIĆ, Jasmina RAJIĆ, Tamara PREMOVIĆ, BILJANA RABRENOVIĆ

Publikováno v: Notulae Botanicae Horti Agrobotanici Cluj-Napoca, Vol 51, Iss 1 (2023)

The olive fruits are rich source of oil, vitamins, minerals, organic acids and pigments. The fruits contain high level of bioactive compounds. The aim of this study was to examine the effect of heat treatment on tocopherols, total phenolics and antio

Externí odkaz: https://doaj.org/article/71ae0030ebfa445cabbe79032282f595

The influence of cutting thickness, shape and moisture content on oil absorption during potato frying

Autor: M Jovana Markovic, S Milica Stevanovic, B Vesna Vujasinovic, P Lazar Stricevic, Biljana Rabrenović, L Aleksandra Cirkovic, M Dragana Paunovic

Publikováno v: Journal of Agricultural Sciences (Belgrade) (2021) 66(1):67-74
Journal of Agricultural Sciences (Belgrade), Vol 66, Iss 1, Pp 67-74 (2021)

Potato chips and French fries are products which are often used in the human diet. The aim of this study was to investigate the influence of cutting thickness, shape and moisture content on palm olein uptake, as well as the quality of the palm olein

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::01f594007c5b8bf4eb0d323f3f38a11a
https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85105189480&origin=inward

Quality parameters of sunflower oil and palm olein during multiple frying

Autor: Jovana M. Marković, Vesna Vujasinović, Mirjana A. Demin, Dragana Paunović, Biljana Rabrenović, Tanja Petrović

Publikováno v: Journal of Agricultural Sciences (Belgrade), Vol 65, Iss 1, Pp 61-68 (2020)
Journal of Agricultural Sciences (Belgrade)
Journal of Agricultural Sciences (Belgrade) (2020) 65(1):61-68

The refined sunflower and palm oils are used in the food industry for the production of fried potatoes. Literary data have shown that palm oil had less tendency to degradation than sunflower oil due to its fatty acid composition. However, palm olein

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::134f58ea142b530f3c1577bceef9415c
https://doi.org/10.2298/jas2001061p

Sensory and some chemical characteristics of olive oils produced in Libya

Autor: Seddiq Esalami, B Vesna Vujasinovic, B Sanja Dimic, V Maja Banjac, V Dragan Tesanovic, Biljana Rabrenović

Publikováno v: Acta Periodica Technologica, Vol 2019, Iss 50, Pp 316-323 (2019)
Acta Periodica Technologica

Libya is one of the considerable olive oil producers in North Africa. The consumption of olive oil in this country is part of the cultural heritage and a large number of individual manufacturers produce oil applying the process of cold pressing. The

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b5970cb75a7aa6c0839341e95c0a22d3
http://www.doiserbia.nb.rs/img/doi/1450-7188/2019/1450-71881950316V.pdf