Zobrazeno 1 - 10
of 29
pro vyhledávání: '"Bulatović, Maja Lj."'
Autor:
Zarić, Danica B., Rakin, Marica B., Bulatović, Maja Lj., Dimitrijević, Ivan D., Ostojin, Vanja D., Lončarević, Ivana S., Stožinić, Milica V.
Publikováno v:
Processes; Dec2024, Vol. 12 Issue 12, p2810, 16p
Autor:
Stožinić, Milica V., Zarić, Danica B., Rakin, Marica B., Lončarević, Ivana S., Pajin, Biljana S., Bulatović, Maja Lj.
Publikováno v:
Food & Feed Research; 2024, Vol. 51 Issue 2, p189-198, 10p
Autor:
Embiriekah Salem M., Bulatović Maja Lj., Gnjatović Marija Lj., Vukašinović-Sekulić Maja S., Krunić Tanja Ž., Zarić Danica B., Rakin Marica B.
Publikováno v:
Hemijska Industrija, Vol 72, Iss 5, Pp 265-274 (2018)
The aim of this study was to examine the bioactive potential of hydrolysate powders produced by enzymatic and microbial hydrolysis of whey proteins followed by spray drying, in order to reveal which one of these processes result in a product with sig
Externí odkaz:
https://doaj.org/article/543a10976e164366af00928f94c419e6
Autor:
Krunić Tanja Ž., Obradović Nataša S., Bulatović Maja Lj., Vukašinović-Sekulić Maja S., Trifković Kata T., Rakin Marica B.
Publikováno v:
Hemijska Industrija, Vol 71, Iss 1, Pp 41-48 (2017)
The main objectives of this paper were to study the influence of the carrier material used for encapsulation and of bead size to fermentative activity and viability of the dairy starter culture ‘Lactoferm ABY 6’. Encapsulation of yoghurt cultu
Externí odkaz:
https://doaj.org/article/4a368a90e3554de999062e45ba61bda2
Autor:
Rakin Marica B., Bulatović Maja Lj., Zarić Danica B., Stamenković-Đoković Marijana M., Krunić Tanja Ž., Borić Milka M., Vukašinović-Sekulić Maja S.
Publikováno v:
Hemijska Industrija, Vol 70, Iss 1, Pp 91-98 (2016)
One of the most economical ways of whey processing is the production of beverages, that represents a single process that exploits all the potential of whey as a raw material. Functional and sensory characteristics of whey based beverages are a cri
Externí odkaz:
https://doaj.org/article/ae9bb9e7707e4810bd970cb867e1a200
Autor:
Bulatović, Maja Lj., Rakin, Marica B., Vukašinović-Sekulić, Maja S., Mojović, Ljiljana V., Krunić, Tanja Ž.
Publikováno v:
In International Dairy Journal January 2014 34(1):109-115
Autor:
Bulatović Maja Lj., Rakin Marica B., Mojović Ljiljana V., Nikolić Svetlana B., Vukašinović-Sekulić Maja S., Đukić-Vuković Aleksandra P.
Publikováno v:
Chemical Industry and Chemical Engineering Quarterly, Vol 20, Iss 1, Pp 1-8 (2014)
The aim of this study was improvement of the performances for the production of whey-based beverages with highly productive strains of Lactobacillus. Individual or mixed culture containing Lactobacillus helveticus ATCC 15009, Lactobacillus delbrue
Externí odkaz:
https://doaj.org/article/6b374146190f4fd1bb40bcea303931db
Autor:
Bulatović Maja Lj., Rakin Marica B., Mojović Ljiljana V., Nikolić Svetlana B., Vukašinović-Sekulić Maja S., Đukić-Vuković Aleksandra J.
Publikováno v:
Hemijska Industrija, Vol 66, Iss 4, Pp 567-579 (2012)
One of the least utilized by-products of food industry, despite the great potential that is described, is the whey, which is obtained as a by-product of the technological process production of cheese and casein. The excess whey, which occurs in this
Externí odkaz:
https://doaj.org/article/60f4879bc7a24b91bfaa5731ca737e7a
Autor:
Bulatović, Maja Lj.
Publikováno v:
Универзитет у Београду
Količina proizvoda od surutke na tržištu je zanemarljivo mala u odnosu na količinu fermentisanih mlečnih proizvoda. To navodi na zaključak da bi se unapređenjem procesa fermentacije surutke mogli dobiti novi nekonvencionalni proizvodi koji bi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=nardusnacion::37d207835a7e8de6c1d2fb727baca1bb
https://nardus.mpn.gov.rs/bitstream/id/18073/Disertacija3634.pdf
https://nardus.mpn.gov.rs/bitstream/id/18073/Disertacija3634.pdf
Autor:
Bulatović, Maja Lj., Rakin, Marica B., Vukašinović-Sekulić, Maja S., Mojović, Ljiljana V., Krunić, Tanja Ž.
Publikováno v:
Savremene tehnologije (2013) 2(2):50-53
The aim of this study was the selection of appropriate supplements for the probiotic whey-based beverage production by Lactobacillus johnsonii NRRL B-2178. The analysis of the main effects and their interactions was performed by using a fractional fa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=scindeksserb::7be18a0b1eb5daf8b532cb5900c6d55e
http://scindeks.ceon.rs/article.aspx?artid=2217-97121302050B
http://scindeks.ceon.rs/article.aspx?artid=2217-97121302050B