Zobrazeno 1 - 10 of 15 pro vyhledávání: '"Branislav, Sojic"'
2
Storage time effect on inoculated, osmodehydrated chicken meat-microbiological and chemical characteristics
Autor: Vladimir Filipovic, Ivana Filipovic, Sinisa Markov, Vladimi Tomovic, Branislav Sojic, Jelena Filipovic, Lato Pezo
Publikováno v: Chemical Industry and Chemical Engineering Quarterly. 28:9-17
In this research, chicken meat was inoculated with selected microorganisms and subjected to the osmotic dehydration process in two osmotic solutions, in an effort to investigate the effect of storage time duration on its microbiological and chemical
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0521813a465170e0f2821a64492b02fb
https://doi.org/10.2298/ciceq200618011f
Zobrazit plný text záznamu
4
Effect of starter culture addition on fatty acid profile, oxidative and sensory stability of traditional fermented sausage (Petrovská klobása)
Autor: R Natalija Dzinic, A Tatjana Tasic, V Branislav Sojic, B Snezana Skaljac, R Marija Jokanovic, M Predrag Ikonic, M Vladimir Tomovic, Z Snezana Kravic
Publikováno v: Acta Periodica Technologica, Vol 2016, Iss 47, Pp 75-81 (2016)
Acta periodica technologica (2016) (47):75-81
This work is concerned with the oxidative stability and sensory characteristics of traditional fermented sausage Petrovská klobása, produced with the addition of commercial starter culture (SC). Fatty acids profile, thiobarbituric acid-reactive sub
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::18979c0ecfc28f0e452af0a41f524553
http://www.doiserbia.nb.rs/img/doi/1450-7188/2016/1450-71881647075S.pdf
Zobrazit plný text záznamu
6
Lipid oxidative changes in traditional dry fermented sausage Petrovská klobása during storage
Autor: R Marija Jokanovic, R Natalija Dzinic, A Tatjana Tasic, M Predrag Ikonic, I Anamarija Mandic, J Ivana Sedej, V Branislav Sojic, S Ljiljana Petrovic, B Snezana Skaljac, M Vladimir Tomovic
Publikováno v: Hemijska Industrija, Vol 68, Iss 1, Pp 27-34 (2014)
Hemijska industrija (2014) 68(1):27-34
The influence of drying and ripeninig conditions (traditional and industrial) in the production of dry fermented sausage Petrovská klobása, on fatty-acid composition and oxidative changes in lipids, during 7 months of storage, was investigated. Dur
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::177b176892888dadc0e639fb5cdd694c
http://www.doiserbia.nb.rs/img/doi/0367-598X/2014/0367-598X1300024S.pdf
Zobrazit plný text záznamu
7
Drying characteristics of traditional fermented sausage Petrovská klobása: The effect of different ripening conditions and use of starter culture
Autor: M Vladimir Tomovic, R Marija Jokanovic, V Branislav Sojic, S Ljiljana Petrovic, B Bojana Ikonic, M Predrag Ikonic, B Snezana Skaljac, R Natalija Dzinic, A Tatjana Tasic
Publikováno v: Food and Feed Research, Vol 41, Iss 1, Pp 71-79 (2014)
Food and Feed Research (2014) 41(1):71-79
A study was carried out on traditional Serbian dry-fermented sausage Petrovská klobása in order to investigate the effect of different ripening conditions and use of starter culture (SC) on drying characteristics of this typical meat product. The r
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::67dda23899cc5f417773629a0f35bce2
http://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2014/2217-53691401071I.pdf
Zobrazit plný text záznamu
8
Effect of chitosan-caraway coating on color stability and lipid oxidation of traditional dry fermented sausage
Autor: V Branislav Sojic, B Snezana Skaljac, R Natalija Dzinic, L Vera Lazic, Z Danijela Suput, M Nevena Hromis, Z Senka Popovic
Publikováno v: Acta Periodica Technologica, Vol 2013, Iss 44, Pp 57-65 (2013)
Acta periodica technologica (2013) (44):57-65
Chitosan, the second most abundant polysaccharide in nature, after cellulose, has been tested for numerous applications, among which for edible film and coating. Chitosan-based coating showed positive results for shelf life prolongation of meet produ
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::63887c8fe5048277f9be9a9d93c88026
http://www.doiserbia.nb.rs/img/doi/1450-7188/2013/1450-71881344057H.pdf
Zobrazit plný text záznamu
9
Meat quality of Swallow-Belly Mangulica pigs reared under intensive production system and slaughtered at 100 kg live weight
Autor: Z Nikola Stanisic, S Zarko Kevresan, Z Danijela Suput, Igor Tomasevic, R Aleksandra Despotovic, R Marija Jokanovic, M Vladimir Tomovic, V Branislav Sojic, B Aleksandra Martinovic, B Snezana Skaljac
Publikováno v: Hemijska industrija
Hemijska Industrija, Vol 70, Iss 5, Pp 557-564 (2016)
HEMIJSKA INDUSTRIJA
Quality parameters including sensory and physical characteristics and proximate and mineral composition in M. psoas major, M. semimembranosus, M. longissimus thoracis et lumborum and M. triceps brachii of Swallow-Belly Mangulica pigs were determined.
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3d6944b6867e818270ae7a2053651258
http://r.istocar.bg.ac.rs/bitstream/id/4044/0367-598X1500063T.pdf
Zobrazit plný text záznamu
10
Effect of ground paprika and its oleoresin on marinated chicken breast meat quality
Autor: R Marija Jokanovic, B Snezana Savatic, R Natalija Dzinic, A Tatjana Tasic, M Predrag Ikonic, V Branislav Sojic, M Vladimir Tomovic
Publikováno v: Acta Periodica Technologica, Vol 2011, Iss 42, Pp 55-62 (2011)
The still-marinating process is a simplified technology used to tenderize and to improve the flavour, colour and juiciness of meat products. The effects of marinade type, addition of ground paprika (P) or paprika oleoresin (O), on the instrumental an
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3eb7f0b4bc51e1cee43f14165c5eeddc
https://doi.org/10.2298/apt1142055j
Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání

Omezení vyhledávání
Plný text Recenzováno Digitální knihovna AV ČR
Zdroje