Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Ivana Loncarevic"'
Autor:
Natasa Djurisic-Mladenovic, Milan Tomic, Biljana Pajin, Maja Buljovcic, Ivana Loncarevic, Milica Rankov-Sicar
Publikováno v:
Chemical Industry. 77:85-93
This work examines pressurized accelerated oxidation by a RapidOxy tester as an alternative method for determination of biodiesel oxidation stability. Sunflower oil-based biodiesel was synthesized and treated with antioxidants: tert-butylhydroquinone
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5fac560839f7fe74e40883c043081146
https://doi.org/10.2298/hemind220808003d
https://doi.org/10.2298/hemind220808003d
Autor:
Branislava Nikolovski, Ivana Loncarevic, Andrea Lazic, Branimir Bajac, Jelena Bajac, Jovana Petrovic
Publikováno v:
Acta Periodica Technologica, Vol 2019, Iss 50, Pp 23-32 (2019)
The microencapsulation of essential oils can provide their evaporation and oxidation protection, flavor retention or/and masking of unpleasant taste. The microencapsulation process involves emulsions preparation and drying of the obtained emulsion dr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::052621d1dd7f5f029630e230d2190f4f
http://www.doiserbia.nb.rs/img/doi/1450-7188/2019/1450-71881950023B.pdf
http://www.doiserbia.nb.rs/img/doi/1450-7188/2019/1450-71881950023B.pdf
Autor:
Vladimir Filipović, Milica Nićetin, Jelena Filipović, Alena Stupar, Jovana Kojić, Ivana Lončarević, Kosana Šobot, Jovanka Laličić-Petronijević
Publikováno v:
Foods, Vol 13, Iss 12, p 1941 (2024)
In the present study, the nutritional and sensory properties of spelt cookies without wild garlic, cookies with fresh wild garlic, cookies with osmodehydrated wild garlic in sugar beet molasses, and cookies with osmodehydrated wild garlic in an aqueo
Externí odkaz:
https://doaj.org/article/65f021af61964e248a0d02f4d03f833f
Autor:
S Jovana Petrovic, S Biljana Pajin, S Ivana Loncarevic, Z Aleksandar Fistes, M Danica Savanović, M Aleksandra Torbica, M Jelena Tomić, A Karolina Blažek-Mocko
Publikováno v:
Food and Feed Research (2018) 45(7):149-157
Food and Feed Research, Vol 45, Iss 2, Pp 149-157 (2018)
Food and Feed Research, Vol 45, Iss 2, Pp 149-157 (2018)
Apple pomace, a by-product that remains after extraction of juice from fruit, is a good source of dietary fibre, minerals and different phytochemicals such as phenolic acids. Although the valorization of apple pomace as a bakery ingredient was perfor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::44a1c623846ac89f6ee89fa9c78f77b3
http://scindeks.ceon.rs/article.aspx?artid=2217-53691807149T
http://scindeks.ceon.rs/article.aspx?artid=2217-53691807149T
Autor:
Jasmina Lazarević, Mirela Iličić, Tatjana Peulić, Danka Dragojlović, Katarina Kanurić, Ljiljana Popović, Ivana Lončarević
Publikováno v:
Mljekarstvo, Vol 73, Iss 3, Pp 175-186 (2023)
Donkey milk is acknowledged as a valuable nutritional source in the human diet, well known for its bioactive and functional properties. Therefore, the main goal of this research was to investigate the similarities between donkey and human milk after
Externí odkaz:
https://doaj.org/article/eabe2e375b284c96a3fdbca82ef09bbd
Publikováno v:
Acta periodica technologica (2012) (43):139-148
Acta Periodica Technologica, Vol 2012, Iss 43, Pp 139-148 (2012)
Acta Periodica Technologica, Vol 2012, Iss 43, Pp 139-148 (2012)
The aim of this paper was to examine the impact of the manufacturing process on the textural characteristics and sensory properties of milk chocolate. The research was conducted on the samples of chocolate produced in a ball mill during 30, 60 and 90
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::88fa30e04d84327847c1c337a16d4fb8
https://doi.org/10.2298/apt1243139z
https://doi.org/10.2298/apt1243139z
Autor:
Ivana Nikolić, Jovana Petrović, Biljana Pajin, Ivana Lončarević, Drago Šubarić, Đurđica Ačkar, Borislav Miličević, Zita Šereš, Ljubica Dokić, Dragana Šoronja-Simović, Antun Jozinović
Publikováno v:
Polymers, Vol 15, Iss 14, p 2982 (2023)
Starch sweeteners are commonly used in many confectionery food products. Usually, considering the trend of producing low-energy and low-fat products, these products include fat mimetics. The aim of this study was to investigate the influence of fruct
Externí odkaz:
https://doaj.org/article/d4a7b15f95084447b5eda0b4dbe1beaf
Autor:
Danica Zarić, I Zita Seres, P Ljubica Dokic, S Ivana Loncarevic, M Dragana Soronja-Simovic, S Biljana Pajin
Publikováno v:
Hemijska industrija (2012) 66(5):735-741
Hemijska Industrija, Vol 66, Iss 5, Pp 735-741 (2012)
Hemijska industrija
Hemijska Industrija, Vol 66, Iss 5, Pp 735-741 (2012)
Hemijska industrija
The rheological and physical properties of the chocolate mass depend on the ingredient composition as well as the manufacturing process. For the purpose of this work, a milk chocolate mass of identical composition and raw materials was manufactured b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ab6c9bf52efb5910f567974d33d7e7ff
http://scindeks.ceon.rs/article.aspx?artid=0367-598X1205735Z
http://scindeks.ceon.rs/article.aspx?artid=0367-598X1205735Z
Autor:
Branislav Šojić, Predrag Ikonić, Sunčica Kocić-Tanackov, Tatjana Peulić, Nemanja Teslić, Miloš Županjac, Ivana Lončarević, Zoran Zeković, Milica Popović, Stefan Vidaković, Branimir Pavlić
Publikováno v:
Antibiotics, Vol 12, Iss 1, p 182 (2023)
Essential oils (EOs) isolated from different plant materials, namely Origanum majorana L., Satureja hortensis L., and Satureja montana L. (OMEO, SHEO, and SMEO, respectively), were used in fresh turkey sausage processing. The chemical composition and
Externí odkaz:
https://doaj.org/article/25662558bde74e4ca5b472f5f4dc9842
Autor:
Ivana Lončarević, Jovana Petrović, Nemanja Teslić, Ivana Nikolić, Nikola Maravić, Biljana Pajin, Branimir Pavlić
Publikováno v:
Foods, Vol 11, Iss 18, p 2730 (2022)
The aim of this study was to utilize grape pomace, as a polyphenol-rich by-product of wine production, in the manufacture of enriched cocoa spread. The formulation of the cocoa spread has been modified by substitution of refined sunflower oil with co
Externí odkaz:
https://doaj.org/article/a371a98cad044a048eba8f40991489e7