Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Dubravka Jambrec"'
Autor:
Bojana Filipčev, Zorica Belić, Dubravka Jambrec, Jelena Krulj, Jovana Brkljača, Mladenka Pestorić, Olivera Šimurina
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 8, Iss 2, Pp 107-111 (2016)
The paper presents the effect of a soy protein concentrate (protein content 65%) as a substituent (substituting 20% wholegrain spelt flour) and a pea protein isolate (protein concentration 90%) as a substituent (substituting 5% and 10% wholegrain spe
Externí odkaz:
https://doaj.org/article/7ccb0ec59fdb41d6819e4632eff1ef1d
Autor:
Marijana Sakač, Mladenka Pestorić, Aleksandra Mišan, Nataša Nedeljković, Dubravka Jambrec, Pavle Jovanov, Vojislav Banjac, Aleksandra Torbica, Miroslav Hadnađev, Anamarija Mandić
Publikováno v:
Food Technology and Biotechnology, Vol 53, Iss 1, Pp 38-47 (2015)
Light buckwheat flour was used to substitute rice fl our at the level of 10, 20 and 30 % to produce gluten-free cookies. The substitution of gluten-free cookie formulation with light buckwheat fl our contributed to the signifi cantly higher mineral c
Externí odkaz:
https://doaj.org/article/7e712c36979442dfaa6a3af565b9d62e
Autor:
Ivan Milovanović, Aleksandra Mišan, Jelica Simeunović, Dajana Kovač, Dubravka Jambrec, Anamarija Mandić
Publikováno v:
Journal of Chemistry, Vol 2015 (2015)
Microalgal biomass can be used in creating various functional food and feed products, but certain species of microalgae and cyanobacteria are known to produce various compounds causing off-flavour. In this work, we investigated selected cyanobacteria
Externí odkaz:
https://doaj.org/article/275e9cf6216d48c98125135acd6b8517
Autor:
Bojana Šarić, Ivan Milovanović, Ljubiša Šarić, Dubravka Jambrec, Jovana Kos, Pavle Jovanov, Marijana Sakač
Publikováno v:
Journal on Processing and Energy in Agriculture (2017) 21(1):53-55
There is an increasing interest on neonicotinoid residues determination in honey samples because they are banned by European Union. Their determination is based on liquid chromatography analytical methods and, therefore, the aim of this study was to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::16b4be96b433f79a1ab7fd9b968ce9b5
https://doi.org/10.5937/jpea1701053j
https://doi.org/10.5937/jpea1701053j
Publikováno v:
Journal of Cereal Science. 66:1-9
The effect of buckwheat achene autoclaving on the phenolic content of the flour obtained by grinding was investigated. The potential of obtained flour to improve the phenolic profile of common whole wheat tagliatelle, and cooking quality, expressed b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8b1547b93fa3eaaf52870fb3fe28ac22
https://doi.org/10.1016/j.jcs.2015.09.004
https://doi.org/10.1016/j.jcs.2015.09.004
Autor:
Mladenka Pestorić, Pavle Jovanov, Marijana Sakač, Edita Stokić, Dubravka Jambrec, Aleksandra Mišan, Nataša Nedeljković, Anamarija Mandić, Ivan Milovanović, Ivana Sedej, Olivera Šimurina
Publikováno v:
LWT - Food Science and Technology. 63:556-561
The buckwheat-enriched wheat bread was produced by the substitution of wheat flour with the wholegrain buckwheat flour at the level of 50%. Hydrothermal treatment of wholegrain buckwheat flour prior to the bread production resulted in a product with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::63cfd5f616d0b5e8c737a01319ceabed
https://doi.org/10.1016/j.lwt.2015.03.023
https://doi.org/10.1016/j.lwt.2015.03.023
Autor:
Snežana Kravić, Jelena Tomić, Dubravka Jambrec, Ivana Lončarević, Biljana Pajin, Aleksandra Torbica, Jovana Petrović
Publikováno v:
International Journal of Food Properties. 19:1029-1043
peer-reviewed
The objective of this study was to determine how the addition of two cocoa butter equivalents and cocoa butter improver affect the physical and sensory properties of chocolate. The laboratory-made chocolate samples were tempered at
The objective of this study was to determine how the addition of two cocoa butter equivalents and cocoa butter improver affect the physical and sensory properties of chocolate. The laboratory-made chocolate samples were tempered at
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::00ad6096fa15fa48800012db237aec70
https://doi.org/10.1080/10942912.2015.1052881
https://doi.org/10.1080/10942912.2015.1052881
Autor:
Aleksandra Mišan, Bojana Filipčev, Nataša Nedeljković, Olivera Šimurina, Mladenka Pestorić, Miona Belović, Dubravka Jambrec
Publikováno v:
International Journal of Food Properties. 18:2699-2712
In this work, a range of model cookies enriched with different quantities of medicinal herbs, applied in two forms (pulverized mixture and extract), were studied to compare and describe relationships between physicochemical and sensory data. Multivar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3227836ecb99a5793b70096d0180820b
https://doi.org/10.1080/10942912.2015.1004586
https://doi.org/10.1080/10942912.2015.1004586
Autor:
Bojana Filipčev, Marijana Sakač, Pavle Jovanov, Nataša Nedeljković, Olivera Šimurina, Mladenka Pestorić, Bojana Šarić, Dubravka Jambrec
Publikováno v:
Hemijska Industrija, Vol 71, Iss 1, Pp 61-67 (2017)
peer-reviewed
The effects of replacing fat with finely ground wheat bran, at different levels (30, 40 and 50%), in biscuit formulation were investigated with respect to dough texture and final biscuit characteristics and nutritional quality. Fat
The effects of replacing fat with finely ground wheat bran, at different levels (30, 40 and 50%), in biscuit formulation were investigated with respect to dough texture and final biscuit characteristics and nutritional quality. Fat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fb66cb2cb614b18169a6a81c8ee9a523
http://oa.fins.uns.ac.rs/handle/123456789/95
http://oa.fins.uns.ac.rs/handle/123456789/95
Autor:
Bojana Ikonić, Anamarija Mandić, Žarko Kevrešan, Ljubiša Šarić, Snežana Kravić, Dubravka Jambrec, Bojana Šarić
Publikováno v:
European Food Research and Technology. 239:1031-1039
The objective of this study was to investigate the effect of calcium content in raw donkeys’ milk (DM) on its antibacterial activity against Escherichia coli. Antibacterial assay was performed in artificially contaminated milk samples (without and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::167c7c35257097435020cd727ad9fde2
https://doi.org/10.1007/s00217-014-2299-4
https://doi.org/10.1007/s00217-014-2299-4