Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Grujić, Radoslav D."'
Publikováno v:
Acta Periodica Technologica, Vol 2019, Iss 50, Pp 228-235 (2019)
The meat freezing, as a method of preservation, aims to maximize the storage period with preserving the quality and nutritional value of the product. However, freezing causes certain changes in the foodstuff. These changes are the result of ice fo
Externí odkaz:
https://doaj.org/article/92751c5b89f14c11b1748047ee15d2f7
Autor:
Savanović Danica M., Grujić Radoslav D., Savanović Jovo M., Mandić Snježana U., Rakita Slađana M.
Publikováno v:
Food and Feed Research, Vol 45, Iss 2, Pp 129-137 (2018)
The paper analyses the effect of cooling/heating rate of chicken meat (Pectoralis major) on the crystallization temperature (Tcon, Tc, Tcend), melting temperature (Tmon, Tm, Tmend), crystallization enthalpy (ΔHc) and melting enthalpy (ΔHm). Chicken
Externí odkaz:
https://doaj.org/article/fcd517bb2dd741318fdfa16186e68855
Autor:
Gojković Vesna S., Grujić Radoslav D., Ivanović Marko M., Marjanović-Balaban Željka R., Vujadinović Dragan P., Vukić Milan S.
Publikováno v:
Zbornik Matice Srpske za Prirodne Nauke, Vol 2017, Iss 133, Pp 29-35 (2017)
Cereals, nuts and spices are foods that are used in the daily human diet. According to FAO the average consumption of foods of vegetable origin in people’s diet is increasing. Due to inadequate conditions during storage of foods of vegetable ori
Externí odkaz:
https://doaj.org/article/1ca2d245dcde44ee806303a03b196c22
Autor:
Vujadinović Dragan P., Golić Bojan M., Tomović Vladimir M., Gojković Vesna S., Vukić Milan S., Grujić Radoslav D.
Publikováno v:
Zbornik Matice Srpske za Prirodne Nauke, Vol 2017, Iss 133, Pp 251-260 (2017)
Because of the growing negative perception of consumers related to the use of meat products produced by conventional curing methods, organic and natural products are increasingly accepted by consumers. Such products contain a large number of natur
Externí odkaz:
https://doaj.org/article/4f097a7b37994e6caeb3d7a4b4843f9e
Autor:
Gojković-Cvjetković, Vesna S., Grujić, Radoslav D., Marjanović-Balaban, Željka R., Stanojević, Ljiljana P., Stanojević, Jelena S., Cakić, Milorad D.
Publikováno v:
Advanced Technologies (2019) 8(2):30-36
In order to develop a method for rapid, efficient and accurate detection and quantitative determination of gliadin proteins from wheat flour, the usage of different solvents and different separation conditions were investigated by reversed-phase high
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=scindeksserb::7b915b2fb2b05ec7324505b7136fe647
http://scindeks.ceon.rs/article.aspx?artid=2406-29791902030G
http://scindeks.ceon.rs/article.aspx?artid=2406-29791902030G
Autor:
VUJADINOVIĆ, DRAGAN P.1 draganvjd@gmail.com, GRUJIĆ, RADOSLAV D.1, TOMOVIĆ, VLADIMIR M.2, MILAN, VUKIĆ S.1, JOKANOVIĆ, MARIJA R.2
Publikováno v:
Quality of Life: A Multi-Disciplinary Journal of Food Science, Environmental Science & Public Health. Dec2014, Vol. 5 Issue 3/4, p81-86. 6p.
Autor:
VUJADINOVIĆ, DRAGAN P., ODŽAKOVIĆ, BOŽANA V., GRUJIĆ, RADOSLAV D., PERIĆ, MILIJA, PAVLOVIĆ, MIRJAN B.
Publikováno v:
Quality of Life: A Multi-Disciplinary Journal of Food Science, Environmental Science & Public Health; Jun2014, Vol. 5 Issue 1/2, p39-45, 7p