Zobrazeno 1 - 10
of 61
pro vyhledávání: '"Dragana Šoronja Simović"'
Autor:
Jana Zahorec, Dragana Šoronja-Simović, Jovana Petrović, Zita Šereš, Branimir Pavlić, Meta Sterniša, Sonja Smole Možina, Đurđica Ačkar, Drago Šubarić, Antun Jozinović
Publikováno v:
Applied Sciences, Vol 14, Iss 9, p 3603 (2024)
To improve the nutritional value of bread, as well as to satisfy consumers whose awareness of the importance of nutrition to preserve health is growing significantly, it is desirable to enrich bread and bakery products with functional components. Car
Externí odkaz:
https://doaj.org/article/dfeed80109ce46eea4b25f870b707c45
Autor:
Miljana Djordjević, Rita Ambrus, Nikola Maravić, Senka Vidović, Dragana Šoronja-Simović, Jovana Petrović, Zita Šereš
Publikováno v:
Food Technology and Biotechnology, Vol 60, Iss 4, Pp 543-555 (2022)
Research background. By tailoring dietary fibre’s structural and physicochemical properties, their functionality and applicability can be remarkably increased. One of the approaches used in this respect is fibre particle size reduction. Accordingly
Externí odkaz:
https://doaj.org/article/fc580910b55144b6ad8698a20174b7d8
Publikováno v:
Polysaccharides, Vol 3, Iss 1, Pp 59-82 (2021)
The evidenced relevance of dietary fibers (DF) as functional ingredients shifted the research focus towards their incorporation into gluten-free (GF) bread, aiming to attain the DF contents required for the manifestation of health benefits. Numerous
Externí odkaz:
https://doaj.org/article/89446d1e9fa34a9cb1d080380a3698fa
Autor:
Jana Zahorec, Dragana Šoronja-Simović, Sunčica Kocić-Tanackov, Sandra Bulut, Nikola Martić, Katarina Bijelić, Danica Božović, Branimir Pavlić
Publikováno v:
Separations, Vol 10, Iss 9, p 465 (2023)
In this study, carob pulp flour (CF) extract was characterized as a high-value antioxidant and antimicrobial agent. CF extracts were obtained using microwave-assisted extraction (MAE) and optimization of the MAE process was accomplished using respons
Externí odkaz:
https://doaj.org/article/245f8199b705418b84b534a6b912107d
Autor:
Nikola Martić, Jana Zahorec, Nebojša Stilinović, Bojana Andrejić-Višnjić, Branimir Pavlić, Nebojša Kladar, Dragana Šoronja-Simović, Zita Šereš, Miodrag Vujčić, Olga Horvat, Aleksandar Rašković
Publikováno v:
Pharmaceutics, Vol 14, Iss 3, p 657 (2022)
To examine antioxidant capacity and the hepatoprotective effect of carob pulp flour, microwave-assisted extraction was performed. The influence of ethanol concentration (0–40% w/w), extraction time (5–25 min) and irradiation power (400–800 W) o
Externí odkaz:
https://doaj.org/article/a27bf75dacd34a49b3568770a1b6aa3f
Autor:
Jozinović, Ivana Nikolić, Jovana Petrović, Biljana Pajin, Ivana Lončarević, Drago Šubarić, Đurđica Ačkar, Borislav Miličević, Zita Šereš, Ljubica Dokić, Dragana Šoronja-Simović, Antun
Publikováno v:
Polymers; Volume 15; Issue 14; Pages: 2982
Starch sweeteners are commonly used in many confectionery food products. Usually, considering the trend of producing low-energy and low-fat products, these products include fat mimetics. The aim of this study was to investigate the influence of fruct
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::e35af4908ddf31e8385c33655a77c9b8
Autor:
Ivana Nikolić, Biljana Pajin, Ivana Lončarević, Drago Šubarić, Antun Jozinović, Ante Lončarić, Jovana Petrović, Zita Šereš, Ljubica Dokić, Dragana Šoronja-Simović
Publikováno v:
Sustainability
Volume 15
Issue 3
Pages: 1887
Volume 15
Issue 3
Pages: 1887
In addition to the fact that the “ideal” fat mimetic should have all functional characteristics of fat, it is preferable to be from natural sources. Dietary fibers from different natural sources have large potential for fat mimetic roles in low-e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::353833c78cb9d9fca21475a3a1a39501
https://www.bib.irb.hr/1250897
https://www.bib.irb.hr/1250897
Autor:
Nataša Nastić, Ana Vasić, Dragana Šoronja Simović, Jelena Vladić, Stela Jokić, Krunoslav Aladić, Senka Vidović
Purpose Fruit crops by-products and waste have been a particular object of new fortified products creation, especially of the food and pharmaceutical industry. In this research, new approaches for valorization of Rosa canina herbal dust (industrial w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d4db8aacea867b3372faaa522ed7f8f7
https://doi.org/10.1007/s12649-022-01924-5
https://doi.org/10.1007/s12649-022-01924-5
Autor:
Marijana Djordjević, Miljana Djordjević, Dragana Šoronja-Simović, Zita Šereš, Ivana Nikolić, Nikola Maravić
Visual parameters such as bread color and volume are crucial factors in consumers’ decision for purchasing the product. Gluten-free breads (GFB) are usually characterized by lighter crumb and crust color, reduced specific volume and crumbling textu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::78d7f9b9e5fe3e44b190d41fddf79c76
Autor:
Nikola, Maravić, Jelena, Šurlan, Biljana, Pajin, Dragana, Šoronja-Simović, Ivana, Nikolić, Miljana, Đorđević, Jovana, Petrović, Zita, Šereš
Sugar beet leaves represent a by-product of sugar industry and are usually used as animal feed. However, with growing popularity of plant based meals, green biomass has gained a lot of attention as a plant protein source. Green parts of sugar beet (l
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d65d6a56e512ed1ecf3b56276da9c37c