Zobrazeno 1 - 10
of 143
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:
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:
Hromiš Nevena M., Bulut Sandra N., Lazić Vera L., Popović Senka Z., Šuput Danijela Z., Markov Siniša L., Vaštag Žužana G., Džinić Natalija R.
Publikováno v:
Food and Feed Research, Vol 42, Iss 1, Pp 31-42 (2015)
The aim of this study was to evaluate bioactivity of chitosan film with incorporated caraway essential oil by measuring antioxidant and antimicrobial activity. A Fourier transform infrared spectroscopy was used to determine the potential interaction
Externí odkaz:
https://doaj.org/article/464ae78376a84fba8b6b935ae4276d8a
Autor:
Lukač Dragomir R., Vidović Vitomir S., Stoisavljević Aleksandar Lj., Puvača Nikola M., Džinić Natalija R., Tomović Vladimir M.
Publikováno v:
Hemijska Industrija, Vol 69, Iss 2, Pp 121-126 (2015)
Meat is a very rich and universal source of nutrients. The primary importance of meat is based especially on protein content. Optimum slaughter weight has influence on the basic chemical composition of meat. Fattening pigs were classified by their
Externí odkaz:
https://doaj.org/article/a309f54dc3d34d83b7285fd067f238fa
Autor:
Šojić Branislav, Tomović Vladimir, Džinić Natalija, Tasić Tatjana, Škaljac Snežana, Ikonić Predrag, Jokanović Marija
Publikováno v:
Journal on Processing and Energy in Agriculture, Vol 20, Iss 1, Pp 39-41 (2016)
This paper investigates the lipid oxidation changes in the traditional dry fermented sausages Petrovská klobasá, from the area nearby the town of Bački Petrovac in the Autonomous Province of Vojvodina, made from hot (sausage A) and cold deboned me
Externí odkaz:
https://doaj.org/article/74c9b07d97e24dc9a9b0988632d049dd
Publikováno v:
Journal on Processing and Energy in Agriculture, Vol 18, Iss 5, Pp 220-224 (2014)
In this paper, beeswax and caraway essential oil were added as hydrophobic compounds to chitosan film after synthesizing, to improve its water vapor resistance. Influence of these two hydrophobic compounds on visual properties, structure and water co
Externí odkaz:
https://doaj.org/article/b5f8f0cdb6824b72a62ffe9f9079ae7a
Autor:
Ikonić Predrag M., Tasić Tatjana A., Petrović Ljiljana S., Ikonić Bojana B., Tomović Vladimir M., Džinić Natalija R., Škaljac Snežana B., Jokanović Marija R., Šojić Branislav V.
Publikováno v:
Food and Feed Research, Vol 41, Iss 1, Pp 71-79 (2014)
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://doaj.org/article/c2f7a81a3b084206aaf87a69f654e70a