Zobrazeno 1 - 10
of 167
pro vyhledávání: '"Džinić, Natalija"'
Publikováno v:
Acta Periodica Technologica, Vol 2019, Iss 50, Pp 172-178 (2019)
The influence of different roasting temperatures on the physical properties of Arabica and Robusta coffee was investigated. Arabica (Rio Minas) of two quality classes and Robusta coffee samples, roasted at 167, 171 and 175°C, were used for this r
Externí odkaz:
https://doaj.org/article/7dc63f33ee1a4875b28ee9c3bf2882ff
Autor:
Hromiš Nevena, Šojić Branislav, Lazić Vera, Popović Senka, Šuput Danijela, Bulut Sandra, Džinić Natalija, Tomović Vladimir, Ivić Maja
Publikováno v:
Journal on Processing and Energy in Agriculture, Vol 22, Iss 1, Pp 23-26 (2018)
In this paper, the application of a biopolymer coating based on chitosan was tested. The optimized coating was formed as a two-layer coating, wherein the first layer (which is in contact with the product) was formed of chitosan with emulsified carawa
Externí odkaz:
https://doaj.org/article/00545b30fe744ab4ad5b7456877c870a
Autor:
Hromiš Nevena, Lazić Vera, Bulut Sandra, Popović Senka, Šuput Danijela, Markov Siniša, Džinić Natalija, Tomović Vladimir
Publikováno v:
Journal on Processing and Energy in Agriculture, Vol 21, Iss 2, Pp 76-80 (2017)
In this paper, influence of increasing concentrations of beeswax on the antimicrobial activity of chitosan-caraway essential oil biofilm was investigated. Selected microorganisms for the test were Salmonella Typhimurium and Listeria monocytogenes. Re
Externí odkaz:
https://doaj.org/article/06a5691dadfb44d5be96305cffbd22e3
Autor:
Šević Radoslav J., Lukač Dragomir R., Vidivić Vitomir S., Puvača Nikola M., Savić Božidar M., Ljubojević Dragana B., Tomović Vladimir M., Džinić Natalija R.
Publikováno v:
Hemijska Industrija, Vol 71, Iss 2, Pp 111-118 (2017)
The aim of this study was to provide a comparative analysis of chemical and fatty acid composition, as well as of the connective tissue proteins in pigs of different genotypes, Mangalitsa and Landrace. Both pig genotypes were fed with the same feed o
Externí odkaz:
https://doaj.org/article/c2d065542aa34aecb9667496498e7e7f
Autor:
Hromiš, Nevena M., Lazić, Vera L., Markov, Siniša L., Vaštag, Žužana G., Popović, Senka Z., Šuput, Danijela Z., Džinić, Natalija R., Velićanski, Aleksandra S., Popović, Ljiljana M.
Publikováno v:
In Journal of Food Engineering August 2015 158:86-93
Autor:
Šojić Branislav V., Džinić Natalija R., Tomović Vladimir M., Ikonić Predrag M., Jokanović Marija R., Kravić Snežana Ž., Tasić Tatjana A., Škaljac Snežana B.
Publikováno v:
Acta Periodica Technologica, Vol 2016, Iss 47, Pp 75-81 (2016)
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
Externí odkaz:
https://doaj.org/article/4454589ed7fb406192e2a6d6e896d05e
Autor:
Sojic, Branislav, Dzinic, Natalija, Tomovic, Vladimir, Jokanovic, Marija, Ikonic, Predrag, Tasic, Tatjana, Skaljac, Snezana, Danilovic, Bojana, Ivic, Maja
Publikováno v:
In Procedia Food Science 2015 5:262-265
Autor:
Jankovic, Vesna, Lakicevic, Brankica, Dzinić, Natalija, Tasic, Tatjana, Ikonic, Predrag, Saric, Ljubisa
Publikováno v:
In Procedia Food Science 2015 5:117-120
Autor:
Ikonic, Predrag, Jokanovic, Marija, Tasic, Tatjana, Skaljac, Snezana, Sojic, Branislav, Tomovic, Vladimir, Dzinic, Natalija, Petrovic, Ljiljana
Publikováno v:
In Procedia Food Science 2015 5:97-100
Autor:
Dzinic, Natalija, Ivic, Maja, Branislav, Sojic, Jokanovic, Marija, Tomovic, Vladimir, Okanovic, Djordje, Raljic, Jovanka Popov
Publikováno v:
In Procedia Food Science 2015 5:77-80