Preparation and characterization of carboxymethylated pullulan/butyric acid-modified chitosan active sustainable bi-layer coatings intended for packaging of cheese slices.

Autor: Erceg T; Faculty of Technology Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia. Electronic address: tamara.erceg@uns.ac.rs., Aćimović M; Institute of Field and Vegetable Crops Novi Sad, Maksima Gorkog 30, 21000 Novi Sad, Serbia., Šovljanski O; Faculty of Technology Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia., Lončar B; Faculty of Technology Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia., Tomić A; Faculty of Technology Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia., Pavlović M; BioSense Institute, University of Novi Sad, 21000 Novi Sad, Serbia; Department of Physics and John A. Paulson School of Engineering and Applied Sciences, Harvard University, MA-02138 Cambridge, USA., Vukić V; Faculty of Technology Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia., Hadnađev M; Institute of Food Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia.

Publikováno v: International journal of biological macromolecules [Int J Biol Macromol] 2024 Oct; Vol. 277 (Pt 2), pp. 134053. Date of Electronic Publication: 2024 Jul 27.

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Comparison of the Properties of Pullulan-Based Active Edible Coatings Implemented for Improving Sliced Cheese Shelf Life.

Autor: Erceg T; Faculty of Technology Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia., Šovljanski O; Faculty of Technology Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia., Tomić A; Faculty of Technology Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia., Aćimović M; Institute of Field and Vegetable Crops Novi Sad, National Institute of the Republic of Serbia, 21000 Novi Sad, Serbia., Stupar A; Institute of Food Technology Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia., Baloš S; Faculty of Technical Science, University of Novi Sad, 21000 Novi Sad, Serbia.

Publikováno v: Polymers [Polymers (Basel)] 2024 Jan 07; Vol. 16 (2). Date of Electronic Publication: 2024 Jan 07.

Preparation and Characterization of PHBV/PCL-Diol Blend Films.

Autor: Erceg T; Faculty of Technology Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia., Rackov S; Faculty of Technology Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia., Terek P; Faculty of Technical Sciences, University of Novi Sad, 21000 Novi Sad, Serbia., Pilić B; Faculty of Technology Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia.

Publikováno v: Polymers [Polymers (Basel)] 2023 Dec 13; Vol. 15 (24). Date of Electronic Publication: 2023 Dec 13.

A comprehensive approach to chitosan-gelatine edible coating with β-cyclodextrin/lemongrass essential oil inclusion complex - Characterization and food application.

Autor: Erceg T; University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21 000 Novi Sad, Serbia. Electronic address: tamara.erceg@uns.ac.rs., Šovljanski O; University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21 000 Novi Sad, Serbia., Stupar A; University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21 000 Novi Sad, Serbia., Ugarković J; University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21 000 Novi Sad, Serbia., Aćimović M; Institute of Field and Vegetable Crops Novi Sad, Maksima Gorkog 30, 21000 Novi Sad, Serbia., Pezo L; Institute of General and Physical Chemistry, Studentski trg 12-16, 11000 Belgrade, Serbia., Tomić A; University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21 000 Novi Sad, Serbia., Todosijević M; University of Belgrade, Faculty of Chemistry, Studentski trg 16, 11000 Belgrade, Serbia.

Publikováno v: International journal of biological macromolecules [Int J Biol Macromol] 2023 Feb 15; Vol. 228, pp. 400-410. Date of Electronic Publication: 2022 Dec 24.