Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Danijel Milinčić"'
Autor:
Zlatan Sarić, Lejla Hozić, Smail Žilić, Tarik Dizdarević, Ivana Sredović-Ignjatović, Bojana Špirović, Mirjana Kresović, Danijel Milinčić, Miroljub Barać
Publikováno v:
Mljekarstvo, Vol 72, Iss 4, Pp 189-200 (2022)
Kupres cheese is a traditional Bosnian full-fat hard cheese. This paper deals with the change of protein and fatty acid profiles, mineral content and antioxidant potential during the period of three months of its ripening. Proteolysis was monitored b
Externí odkaz:
https://doaj.org/article/f9c552572dfd413394af46d6325a9827
Autor:
Miroljub Barać, Zlatan Sarić, Tanja Vučić, Ivana Sredović Ignjatović, Danijel Milinčić, Bojana Špirović Trifunović, Milenko Smiljanić
Publikováno v:
Food Technology and Biotechnology, Vol 59, Iss 1, Pp 44-55 (2021)
Research background. Numerous factors affect the ripening of reduced-fat white cheese. The aim of this study is to investigate the influence of ripening environment (brine or vacuum plastic bags without brine) on the chemical composition, protein, fa
Externí odkaz:
https://doaj.org/article/cd8ae6ba7c6348daa52b5495d08fdc60
Publikováno v:
Zaštita Materijala, Vol 61, Iss 3, Pp 229-250 (2020)
The concept of the circular economy goes beyond the outdated idea of the linear economy, which involves the uncontrolled exploitation of natural resources, and the material flows from the factory through the user to the landfill. In the circular econ
Externí odkaz:
https://doaj.org/article/2d34cb582a134129800f5736594c5ca0
Autor:
Tanja Vučić, Danijel Milinčić, Slađana Žilić, Ivana Ignjatović-Sredović, Zlatan Sarić, Olivera Ećim-Đurić, Aleksandar Kostić, Miroljub Barać
Publikováno v:
Mljekarstvo, Vol 70, Iss 4, Pp 253-265 (2020)
The influence of simulated in vitro digestion on antioxidant potential of protein fractions of traditional Serbian white-brined cheeses was investigated. Water-soluble (WSF) and water-insoluble fractions (WINF) of three cow’s and three ovine white-
Externí odkaz:
https://doaj.org/article/f6b3d61f7afb4786919fac6f6f1845a2
Autor:
Miroljub Barac, Mirjana Pesic, Sladjana Zilic, Milenko Smiljanic, Ivana Sredovic Ignjatovic, Tanja Vucic, Aleksandar Kostic, Danijel Milincic
Publikováno v:
Foods, Vol 8, Iss 4, p 128 (2019)
We investigated the effect of milk type on the proteolysis and total antioxidant capacity (TEAC) of white-brined cheeses prepared from high-heat-treated (90 °C, 10 min) cow’s and goat’s milk, pretreated with chymosin at a low temperature (4 °C)
Externí odkaz:
https://doaj.org/article/74c3e608bb3e4c528c611236801508a3
Autor:
Miroljub Barac, Tanja Vucic, Sladjana Zilic, Mirjana Pesic, Marina Sokovic, Jovana Petrovic, Aleksandar Kostic, Ivana Sredovic Ignjatovic, Danijel Milincic
Publikováno v:
Foods, Vol 8, Iss 3, p 94 (2019)
This study deals with the effect of in vitro digestion on the functional potential of traditional Serbian white-brined cheeses. The total antioxidant capacity, reducing power and iron (II) chelating properties as well as angiotensin-converting enyzme
Externí odkaz:
https://doaj.org/article/512b0680d26c4eab9b0ae7d0f7475b7e