Zobrazeno 1 - 10
of 100
pro vyhledávání: '"Dragan Kovačević"'
Autor:
Krešimir Mastanjević, Irena Perković, Mario Škrivanko, Dragan Kovačević, Helena Biondić, Kristina Habschied
Publikováno v:
Applied Sciences, Vol 13, Iss 24, p 13049 (2023)
This research aimed to investigate the effect of the addition of wet brewers’ spent grains (BSG) on the microbiological safety, and physicochemical and sensory attributes of “bijela krvavica” during seven-day storage at 4 °C. The addition of B
Externí odkaz:
https://doaj.org/article/341a635e76994bb09ba7f26725c88a58
Publikováno v:
Life, Vol 13, Iss 11, p 2211 (2023)
Traditional meat products are commonly produced in small family businesses. However, big industries are also involved in the production of this kind of product, especially since a growing number of consumers crave the traditional taste and aromas. Th
Externí odkaz:
https://doaj.org/article/ef1844649ad742a285e33115b591ab04
Autor:
Ranko Čabilovski, Maja S. Manojlović, Boris M. Popović, Milivoj T. Radojčin, Nenad Magazin, Klara Petković, Dragan Kovačević, Milena D. Lakićević
Publikováno v:
Horticulturae, Vol 9, Iss 3, p 337 (2023)
Recycling organic waste is most important for preserving natural resources. The research objective was to quantify the effect of the application of vermicompost and vermicompost leachate on the yield and quality of strawberries and compare it with a
Externí odkaz:
https://doaj.org/article/b9430d2da94b445f95678a4d95497920
Autor:
Kristina Habschied, Brankica Kartalović, Dragan Kovačević, Vinko Krstanović, Krešimir Mastanjević
Publikováno v:
Foods, Vol 12, Iss 3, p 454 (2023)
Kilning is an integral part of malt production; it ensures grain and enzyme preservation. Kilning temperatures can range between 80 and 220 °C, depending on the type of malt that is being produced. Polycyclic aromatic hydrocarbons (PAHs) are prone t
Externí odkaz:
https://doaj.org/article/c355dc6fe31941a8a5fbf0fc82c5836f
Autor:
Dragana Lalević, Zoran S. Ilić, Ljiljana Stanojević, Lidija Milenković, Ljubomir Šunić, Renata Kovač, Dragan Kovačević, Bojana Danilović, Aleksandra Milenković, Jelena Stanojević, Dragan Cvetković
Publikováno v:
Horticulturae, Vol 9, Iss 1, p 84 (2023)
Thyme, mint, and lemon balm were used to determine whether shading conditions could improve the yield, composition, antioxidant, and antimicrobial activity in plant essential oils (EOs) in comparison with non-shaded plants from an open field. The yie
Externí odkaz:
https://doaj.org/article/894ebdde1e7640a09d9b41f2c9a6c48f
Autor:
Dragan Kovačević, Maja Manojlović, Ranko Čabilovski, Zoran S. Ilić, Klara Petković, Mirna Štrbac, Mirjana Vijuk
Publikováno v:
Agronomy, Vol 12, Iss 4, p 871 (2022)
Digestate is a residue of the anaerobic decomposition of organic waste for biogas extraction, but it can be reused as a source of nutrients. To examine the effect of digestate in kohlrabi production, field experiments were conducted during three seas
Externí odkaz:
https://doaj.org/article/874c39fb051045179f318e2018b1b92b
Autor:
Leona Puljić, Brankica Kartalović, Jozo Grabovac, Marija Jukić-Grabovac, Dragan Kovačević, Jelena Petrović, Krešimir Mastanjević
Publikováno v:
Archives of Veterinary Medicine, Vol 12, Iss 2 (2019)
Th is paper presents the results of chemical composition and microbiological safety testing of dry cured meat products, fermented and semi-dry or pasteurized sausages produced by several meat industries from Herzegovina. In the period from 2016 to 20
Externí odkaz:
https://doaj.org/article/590b99947ec34578ad1bae1e57e2a655
Autor:
Igor Deak, Kristina Habschied, Josip Mesić, Jurislav Babić, Dragan Kovačević, Viktor Nedović, Krešimir Mastanjević
Publikováno v:
Foods, Vol 10, Iss 11, p 2752 (2021)
Recent research has showed a breakthrough in investigating the effect of non-Saccharomyces yeast on wine quality and sensory properties. The aim of this study was to compare the influence of conventional yeast, Saccharomyces cerevisiae, vs. that of t
Externí odkaz:
https://doaj.org/article/6bc46bc0f05f42bd890d3b8cb803f90d
Autor:
Krešimir Mastanjević, Vinko Krstanović, Dragan Kovačević, Brankica Kartalović, Kristina Habschied
Publikováno v:
Beverages, Vol 7, Iss 3, p 58 (2021)
The kilning of malt occurs at different temperatures, depending on the desired color and aromas. Higher temperatures applied during kilning can be involved in polycyclic aromatic hydrocarbons (PAHs) formation in malt. PAHs are undesirable and designa
Externí odkaz:
https://doaj.org/article/54d83eede2dc413091507ec1c821e7b9
Publikováno v:
Food Technology and Biotechnology, Vol 55, Iss 1, Pp 67-76 (2017)
In this study, the effect of an isolated and well-characterised autochthonous starter culture, glucose and maltodextrin (w=0.8 %) and temperatures of 12 and 20 °C on fermentation and quality of Slavonian kulen produced using the traditional technolo
Externí odkaz:
https://doaj.org/article/d0577a05fe0a47c29edb7ba21e24d4e9