Zobrazeno 1 - 10
of 73
pro vyhledávání: '"Filipović Vladimir S."'
Autor:
Šuput Danijela Z., Filipović Vladimir S., Lončar Biljana Lj., Nićetin Milica R., Knežević Violeta M., Lazarević Jasmina M., Plavšić Dragana V., Popović Senka Z., Hromiš Nevena M.
Publikováno v:
Food and Feed Research, Vol 49, Iss 1, Pp 53-65 (2022)
The main aim of this research was to apply biopolymer coatings on osmotically dehydrated mushrooms and monitor their quality during storage. Mushrooms were osmotically dehydrated in sugar beet molasses (80% dry matter) under optimized conditions (45
Externí odkaz:
https://doaj.org/article/37d7fd4f72924f968ac0b8d5490e0961
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:
Šuput Danijela Z., Filipović Vladimir S., Lončar Biljana Lj., Nićetin Milica R., Knežević Violeta M., Lazarević Jasmina M., Plavšić Dragana V.
Publikováno v:
Food and Feed Research, Vol 47, Iss 2, Pp 175-187 (2020)
Mushrooms (Agaricus bisphorus) were osmotically dehydrated in sugar beet molasses solutions at concentrations of 60%, 70% and 80%d.m., at operating temperatures of 25 °C, 35 °C and 45 °C during 0.5h, 1h, 1.5h, 2h, 3h, and 5 hours. Moisture content
Externí odkaz:
https://doaj.org/article/ff9aabf1d38d4fbf9349ee27bfec8cc3
Autor:
Kuljanin Tatjana A., Filipović Vladimir S., Nićetin Milica R., Lončar Biljana LJ., Knežević Violeta M., Jevtić-Mučibabić Rada C.
Publikováno v:
Food and Feed Research, Vol 45, Iss 2, Pp 169-177 (2018)
In sugar industry, separation of undesirable compounds in sugar beet juice is done mostly by CaO and carbon dioxide. In order to reduce the amount of lime, a new method of pectin separation based on the application CaSO4 with the addition of various
Externí odkaz:
https://doaj.org/article/798247f9407c4ac3804f9ed3d39f3843
Autor:
Kuljanin Tatjana A., Filipović Vladimir S., Lončar Biljana Lj., Nićetin Milica R., Knežević Violeta М.
Publikováno v:
Acta Periodica Technologica, Vol 2017, Iss 48, Pp 177-185 (2017)
The affinity of calcium ion binding from CaO used in the most common process of purification of sugar beet juice is relatively low. Therefore, large amounts of this compound are required. This paper presents the theoretical basis of a novel sugar
Externí odkaz:
https://doaj.org/article/089e9721897e4d74bc6cc3ee5bbf0e01
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:
Košutić Milenko, Filipović Jelena, Nježić Zvonko, Filipović Vladimir S., Filipović Vladimir M., Blagojević Bojana
Publikováno v:
Chemical Industry and Chemical Engineering Quarterly, Vol 23, Iss 2, Pp 229-236 (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 of sample), on the physical texture and chemical properties of corn flakes to obtain new products with a
Externí odkaz:
https://doaj.org/article/b3ea606024f74a21b56e293c231eac47
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