Zobrazeno 1 - 10
of 25
pro vyhledávání: '"Dragica, Karan"'
Autor:
Dragica Karan, Jasmina Jovanovic, Mirjana Lukić, Aleksandra Nikolic, Zoran Lj. Petrovic, Dejana Trbović, J Babic Milijasevic
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 854:012054
Interest in meat fatty acid (FA) composition stems mainly from the need to find ways to produce healthier meat with a suitable ratio of polyunsaturated (PUFA) to saturated fatty acids (SFA) and a favourable balance between n-6 and n-3 PUFA. Studies o
Autor:
Jasmina Jovanovic, J Babic Milijasevic, Aleksandra Nikolic, Dragica Karan, Nenad Parunović, V Djordjevic, Mirjana Lukić
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 854:012044
The aim of this paper was to assess the influence of savory on colour, odour and taste of vacuum-packed frankfurters during 28 days of storage. Powdered, dried savory (0.1%, 0.3% and 0.5%) was added to frankfurters, while control frankfurters were pr
Autor:
Nenad Parunović, Radivoj Petronijević, Zoran Lj. Petrovic, Dragica Karan, Vesna Djordjevic, Mirjana Lukić, Dejana Trbović
Publikováno v:
Procedia Food Science. 5:168-171
This study was conducted to observe effects of different gas compositions on color of pork chops packaged in modified atmospheres. Gaseous compositions used were: MAP1 (75% O2:25% CO2); MAP2 (70% O2:30%CO2) and MAP3 (80% O2:20% CO2). Sensory evaluati
Autor:
Dragica Nikolic, Slobodan Lilić, Mladen Raseta, Ivana Brankovic Lazic, Dragica Karan, Mirjana Lukić
Publikováno v:
Procedia Food Science. 5:22-25
The aim of this research was to investigate possibility of chicken pate production with reduced sodium chloride content, as well as to establish changes in sensory characteristics. In the study, six experimental groups of chicken pate were produced w
Autor:
Aleksandra Nikolic, Jasmina Jovanovic, Dragica Karan, J Babic Milijasevic, V Djordjevic, Nenad Parunović, Mirjana Lukić
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 333:012069
Plants from the moderate climate zone are rarely used as seasoning in pasteurised sausages. Seasoning plants of the family Lamiaceae belong to this group (marjoram, basil, savory, sage, thyme). One of the reasons these herbs are rarely used to season
Autor:
Dragica Karan, J Babic Milijasevic, Dejana Trbović, Radivoj Petronijević, Mirjana Lukić, Vesna Djordjevic, Zoran Lj. Petrovic
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 333:012075
The aim of this paper was to evaluate the carcass traits (live weight at slaughter, hot and cold carcass weights, dressing percentage, chilling loss), chemical composition and fatty acid profile of longissimus dorsi muscle (MLD) of Simmental bulls. T
Autor:
Slavica, Vesković Moračanin1 slavica@inmesbgd.com, Dragica, Karan1, Dejana, Trbović1, Đorđe, Okanović2, Natalija, Džinić3, Marija, Jokanović3
Publikováno v:
Meat Technology / Tehnologija Mesa. 2013, Vol. 54 Issue 2, p137-143. 7p.
Autor:
Dragica, Karan1 dragica@inmesbgd.com, Slavica, Vesković-Moračanin1, Jelena, Babić1, Nenad, Parunović1, Đorđe, Okanović2, Natalija, Džinić3, Marija, Jokanović3
Publikováno v:
Meat Technology / Tehnologija Mesa. 2012, Vol. 53 Issue 1, p43-49. 7p.
Autor:
Marija Jokanović, Dejana Trbović, Đorđe Okanović, Natalija Džinić, Dragica Karan, Slavica Vesković-Moračanin
Publikováno v:
Tehnologija mesa (2013) 54(2):137-143
With the aim to preserve the quality of traditional fermented sausages and provide the continuity in production, a task of this work was to determine the quality characteristics of 'Užička' sausage, traditional fermented sausage from Serbia. 'Uži
Autor:
Nenad Parunović, Branka Borović, Tatjana Baltić, Dragica Karan, Radmila Mitrovic, Tatjana Radicevic, Danka Spirić
Publikováno v:
Tehnologija mesa (2012) 53(2):103-111
The packaging method can significantly affect the shelf life of fresh meat, and consequently the microbiological status and sensory properties of the packaged meat. In our country, for extending the shelf life of meat and meat products, the vacuum-pa