Zobrazeno 1 - 10
of 204
pro vyhledávání: '"Hadnađev Miroslav"'
Autor:
Škrobot Dubravka J., Tomić Jelena M., Dapčević-Hadnađev Tamara R., Novaković Aleksandra R., Hadnađev Miroslav S., Delić Jovana D., Mandra Muamer J.
Publikováno v:
Food and Feed Research, Vol 47, Iss 1, Pp 55-63 (2020)
Traditionally, sensory analysis techniques are separated on those performed with trained sensory panellists (analytical procedures) and those with consumers (hedonic tests). Nowadays, dividing line between these two approaches tends to blur. Followin
Externí odkaz:
https://doaj.org/article/0ae679fc65a845889d29039f6711439e
Autor:
Hadnađev Miroslav, Dizdar Manda, Hadnađev-Dapčević Tamara, Jovanov Pavle, Mišan Aleksandra, Sakač Marijana
Publikováno v:
Journal on Processing and Energy in Agriculture, Vol 22, Iss 2, Pp 90-94 (2018)
Hemp seed cake, a by-product of cold oil processing, represents a food waste material of high nutritional value. Therefore, in this research, it was used as starting raw material for bioactive peptides production. Alkali extraction followed by isoele
Externí odkaz:
https://doaj.org/article/44e94adfbed84f7787ea1437ea16b4d4
Autor:
Hadnađev Miroslav S., Dapčević-Hadnađev Tamara R., Pojić Milica M., Šarić Bojana M., Mišan Aleksandra Č., Jovanov Pavle T., Sakač Marijana B.
Publikováno v:
Food and Feed Research, Vol 44, Iss 1, Pp 11-21 (2017)
Novel vegetable proteins, like those extracted from abundant raw materials (grass) or agri-food by-products and waste streams (oilseed meals), are expected to be used as replacers for animal-derived proteins, due to higher production efficiency, redu
Externí odkaz:
https://doaj.org/article/4f365cdee294422abf866b97c58c93cf
Autor:
Rakita Slađana M., Torbica Aleksandra M., Dokić Ljubica P., Tomić Jelena M., Pojić Milica M., Hadnađev Miroslav S., Hadnađev-Dapčević Tamara R.
Publikováno v:
Food and Feed Research, Vol 42, Iss 2, Pp 91-99 (2015)
The aim of the present paper was to evaluate the influence of different climatic conditions on the activity of alpha-amylase in wheat samples and bread quality parameters. Three wheat varieties grown in three different localities in three years were
Externí odkaz:
https://doaj.org/article/51563ddc632b4324be50c79f8ee25594
Autor:
Dapčević-Hadnađev Tamara, Dokić Ljubica, Pojić Milica, Hadnađev Miroslav, Torbica Aleksandra, Rakita Slađana
Publikováno v:
Hemijska Industrija, Vol 68, Iss 1, Pp 99-106 (2014)
The aim of present study was to evaluate the effects of emulsifying starches used as additives in breadmaking. In order to achieve this, the partial replacement (5-10%) of wheat flour with starch sodium octenyl succinate (OSA starch), pregelatiniz
Externí odkaz:
https://doaj.org/article/e01dacfda1a546b98b7f90381505454f
Publikováno v:
Journal of the Serbian Chemical Society, Vol 77, Iss 1, Pp 83-94 (2012)
Stability of oil-in-water emulsions can be achieved by chemical modified starch, such as octenyl succinic anhydride (OSA) starch, as emulsifier. In order to analyse disperse and rheological characteristics of emulsions containing two kind of emulsifi
Externí odkaz:
https://doaj.org/article/f84e00f2d2bf40e3b0f146da249e1174
Publikováno v:
Acta Periodica Technologica, Vol 2009, Iss 40, Pp 17-24 (2009)
Extruded amaranth grain products have specific aroma and can be used as snack food, supplement in breakfast cereals, or as raw material for further processing. Extruded products of corn-amaranth grits blends, containing 20% or 50% amaranth grain grit
Externí odkaz:
https://doaj.org/article/d18969f60dd74594bdb626423f3b6a87
Autor:
Erceg, Tamara, Aćimović, Milica, Šovljanski, Olja, Lončar, Biljana, Tomić, Ana, Pavlović, Marko, Vukić, Vladimir, Hadnađev, Miroslav
Publikováno v:
In International Journal of Biological Macromolecules October 2024 277 Part 2
Autor:
Milutinov, Jovana, Krstonošić, Veljko, Ćirin, Dejan, Hadnađev, Miroslav, Đanić, Maja, Pavlović, Nebojša
Publikováno v:
In Journal of Molecular Liquids 1 January 2025 417
Autor:
Εkonomou, Sotiriοs Ι., Hadnađev, Miroslav, Gioxari, Aristea, Abosede, Olawoyin Rantimi, Soe, Shwe, Stratakos, Alexandros Ch.
Publikováno v:
In Food Hydrocolloids February 2024 147 Part A