Zobrazeno 1 - 10
of 39
pro vyhledávání: '"FILIPOVIĆ, Jelena S."'
Autor:
Bodroža-Solarov Marija I., Šimurina Olivera D., Kojić Jovana S., Krulj Jelena A., Filipović Jelena S., Cvetković Biljana R., Ilić Nebojša M.
Publikováno v:
Food and Feed Research, Vol 49, Iss 1, Pp 37-52 (2022)
Recently there has been a rediscovery of some ancient crops due to increased consumer demands for a healthier diet with medicinal and therapeutic effects. One such crop is a pseudocereal Amaranthus sp., which is nutritionally more favourable than man
Externí odkaz:
https://doaj.org/article/2c4be54c0a6246f485427eeae9158548
Autor:
Filipović Vladimir S., Filipović Ivana B., Markov Siniša L., Tomović Vladimi M., Šojić Branislav V., Filipović Jelena S., Pezo Lato L.
Publikováno v:
Chemical Industry and Chemical Engineering Quarterly, Vol 28, Iss 1, Pp 9-17 (2022)
In this research, chicken meat was inoculated with selected microorganisms and subjected to the osmotic dehydration process in two osmotic solutions, in an effort to investigate the effect of storage time duration on its microbiological and chemical
Externí odkaz:
https://doaj.org/article/c6b0453c9e8d4d36af5c92f056eb5cfd
Autor:
Vučurović Vesna M., Radovanović Vesna B., Filipović Jelena S., Filipović Vladimir S., Košutić Milenko B., Novković Nebojša Đ., Radojević Vuk V.
Publikováno v:
Chemical Industry and Chemical Engineering Quarterly, Vol 28, Iss 1, Pp 57-66 (2022)
Considerable interest in the consumption of bread from ancient spelt wheat with superior nutritional properties, easy digestibility and pleasant taste and aroma, has arisen recently. Yeast extract (YE) is nowadays frequently used as a natural flavor
Externí odkaz:
https://doaj.org/article/d59f99c020c141d2bf3e7e5ad404e0bd
Autor:
FILIPOVIĆ, Vladimir S.1 vladaf@uns.ac.rs, FILIPOVIĆ, Jelena S.2, PETKOVIĆ, Marko M.3, FILIPOVIĆ, Ivana B.4, MILETIĆ, Nemanja M.3, DJUROVIĆ, Igor B.3, LUKYANOV, Alexander D.5
Publikováno v:
Thermal Science. 2022, Vol. 26 Issue 3A, p2187-2198. 12p.
Publikováno v:
Journal on Processing and Energy in Agriculture, Vol 23, Iss 4, Pp 167-169 (2019)
Ethanol produced by alcoholic fermentation from renewable sources, referred to as bioethanol, is widely used as an environmentally friendly and renewable energy source, as well as a chemical in various industries such as the medical, food and feed, p
Externí odkaz:
https://doaj.org/article/82b373f78eff469fbd8159c824dc3574
Publikováno v:
Hemijska Industrija, Vol 71, Iss 6, Pp 495-502 (2017)
This paper investigates the effects of simultaneous addition of sunflower (3, 6 or 9 g/100 g of sample) and dry residue of wild oregano (0.5 or 1 g/100 g of sample) on the essential amino acids pattern and antioxidant potential of flake products. The
Externí odkaz:
https://doaj.org/article/0d8b1b4248d44ff6aca6cb341671a71e
Autor:
Nićetin Milica R., Pezo Lato L., Lončar Biljana Lj., Filipović Vladimir S., Šuput Danijela Z., Knežević Violeta M., Filipović Jelena S.
Publikováno v:
Journal of the Serbian Chemical Society, Vol 82, Iss 3, Pp 253-265 (2017)
Osmotic treatment of celery root was studied in two osmotic solutions (sugar beet molasses and a ternary solution of water, sucrose and salt), at three temperatures (20, 35 and 50°C), and three different immersion periods (1, 3 and 5 h), at atmosphe
Externí odkaz:
https://doaj.org/article/f01ffa993f8846fb85e58344b3123684
Publikováno v:
Acta Periodica Technologica, Vol 2017, Iss 48, Pp 85-93 (2017)
Two rheological methods were used for determining the quality of five different spelt flour samples as a raw material for pasta making. The measurements encompassed correlations between the mixolab and alveograph data and textural attributes for d
Externí odkaz:
https://doaj.org/article/c8ba04f90f7b40918d5d53915641eb16
Autor:
Vučurović Vesna M., Puškaš Vladimir S., Miljić Uroš D., Filipović Jelena S., Filipović Vladimir S.
Publikováno v:
Journal on Processing and Energy in Agriculture, Vol 22, Iss 3, Pp 150-152 (2018)
The purpose of this study is to examine the effect of bakery yeast extract (YE) addition, in the form of a paste (up to 10 % to the wheat flour mass) on the fermentative activity (FA) of bakery yeast during dough preparation. The addition of YE in an
Externí odkaz:
https://doaj.org/article/7eece4eee3d647bbaba41aea189eefdf
Publikováno v:
Hemijska Industrija, Vol 70, Iss 6, Pp 673-683 (2016)
In this study the effect of different quantities of added amylase to white wheat flours characterized with different activities of naturally existing amylases is tested. Response surface methodology is chosen to test the effects of main applied te
Externí odkaz:
https://doaj.org/article/422eb4956a0f4267947f60fbff77f346