Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Ivana Sredovic Ignjatovic"'
Autor:
Zorana Miloradovic, Marina Hovjecki, Milica Mirkovic, Nikola Bajcetic, Ivana Sredovic Ignjatovic, Ana Satric, Nada Smigic, Marijana Maslovaric, Rade Jovanovic, Jelena Miocinovic
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 7 (2023)
Two groups of market samples were collected: four samples of whey produced in small scale facilities, and four samples produced in large scale dairy factories. The additional two groups: acid (a) and sweet whey(s) were collected in laboratory from ch
Externí odkaz:
https://doaj.org/article/7d2a938313074cf38accefb87896d9bf
Autor:
Jelena Miocinovic, Zorana Miloradovic, Mira Radovanovic, Ivana Sredovic Ignjatovic, Ana Radulovic, Maciej Nastaj, Bartosz G. Sołowiej, Igor Tomasevic
Publikováno v:
Foods, Vol 11, Iss 3, p 374 (2022)
Cheese has been listed as one of four priority food groups intended for salt reduction reformulation. The present study aimed to investigate the possibility of producing Serbian white brined cheese (Homoljski Sir) with half of NaCl, three quarters of
Externí odkaz:
https://doaj.org/article/be450bc4ddd945f0903f44327bf39912
Autor:
Miroljub Barac, Mirjana Pesic, Sladjana Zilic, Milenko Smiljanic, Ivana Sredovic Ignjatovic, Tanja Vucic, Aleksandar Kostic, Danijel Milincic
Publikováno v:
Foods, Vol 8, Iss 4, p 128 (2019)
We investigated the effect of milk type on the proteolysis and total antioxidant capacity (TEAC) of white-brined cheeses prepared from high-heat-treated (90 °C, 10 min) cow’s and goat’s milk, pretreated with chymosin at a low temperature (4 °C)
Externí odkaz:
https://doaj.org/article/74c3e608bb3e4c528c611236801508a3
Autor:
Miroljub Barac, Tanja Vucic, Sladjana Zilic, Mirjana Pesic, Marina Sokovic, Jovana Petrovic, Aleksandar Kostic, Ivana Sredovic Ignjatovic, Danijel Milincic
Publikováno v:
Foods, Vol 8, Iss 3, p 94 (2019)
This study deals with the effect of in vitro digestion on the functional potential of traditional Serbian white-brined cheeses. The total antioxidant capacity, reducing power and iron (II) chelating properties as well as angiotensin-converting enyzme
Externí odkaz:
https://doaj.org/article/512b0680d26c4eab9b0ae7d0f7475b7e
Autor:
Tanja Vučić, Zlatan Sarić, Milenko Smiljanić, Bojana Špirović Trifunović, Danijel D. Milinčić, Ivana Sredovic Ignjatovic, Miroljub B. Barać
Publikováno v:
Food Technology and Biotechnology
Food Technology and Biotechnology, Vol 59, Iss 1, Pp 44-55 (2021)
Food Technology and Biotechnology, Vol 59, Iss 1, Pp 44-55 (2021)
Research background. Numerous factors affect the ripening of reduced-fat white cheese. The aim of this study is to investigate the influence of ripening environment (brine or vacuum plastic bags without brine) on the chemical composition, protein, fa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1ece68b732f8c25fd3065b458b396321
http://europepmc.org/articles/PMC8157088
http://europepmc.org/articles/PMC8157088
Autor:
Ljubiša M. Ignjatović, Antonije Onjia, Jelena Radulović, Ivana Sredovic Ignjatovic, Žaklina N. Todorović
Publikováno v:
Journal of the Serbian Chemical Society
Journal of the Serbian Chemical Society, Vol 86, Iss 7-8, Pp 753-766 (2021)
Journal of the Serbian Chemical Society, Vol 86, Iss 7-8, Pp 753-766 (2021)
Seventeen water-soluble substances (of sodium, ammonium, potassium, magnesium, calcium, formate, methanesulfonate, glyoxylate, chloride, nitrite, nitrate, glutarate, succinate, malate, malonate, sulfate and oxalate) in 94 samples of particle matter i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::45d0d0f9c5a427e05581df070e0eb13f
http://aspace.agrif.bg.ac.rs/bitstream/id/23226/Ambient_air_particles_pub_2021.pdf
http://aspace.agrif.bg.ac.rs/bitstream/id/23226/Ambient_air_particles_pub_2021.pdf
Autor:
Miroljub Barać, Tanja Vučić, Nevena Barać, Ivana Sredović Ignjatović, Nermina Hasanbašić, Tarik Dizdarević, Radivoje Miljanić, Aleksandra Martinović, Zlatan Sarić
Publikováno v:
Mljekarstvo, Vol 74, Iss 3, Pp 195-207 (2024)
Lider cheese is a commercial full- fat semi-hard cheese produced from pasteurized goat`s milk in mountain area of Nikšić, Montenegro. The aim of this paper is to characterize the change of protein and fatty acid profiles, mineral content and antiox
Externí odkaz:
https://doaj.org/article/6d629c405d1544fcb622d0cb6a8365da
Autor:
M Ljubisa Ignjatovic, D Ivana Sredovic-Ignjatovic, P Malisa Antic, M Aleksandra Tasic, Danijel Djuranovic
Publikováno v:
Journal of the Serbian Chemical Society, Vol 81, Iss 12, Pp 1441-1453 (2016)
JOURNAL OF THE SERBIAN CHEMICAL SOCIETY
JOURNAL OF THE SERBIAN CHEMICAL SOCIETY
Three different techniques were applied for the aqueous extraction of anions from coal and fly ash: rotary mixer- and ultrasonic-assisted extraction with different duration time, and microwave-assisted extraction at different temperatures. Validation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2351c71f78f2eb69ea7b922f66cb1ac1
http://www.doiserbia.nb.rs/img/doi/0352-5139/2016/0352-51391600086T.pdf
http://www.doiserbia.nb.rs/img/doi/0352-5139/2016/0352-51391600086T.pdf
Publikováno v:
JOURNAL OF ENGINEERING & PROCESSING MANAGEMENT. 4
Smanjenje emisije gasova staklene bašte i korišćenje obnovljivih izvora energije su danasjedni od najizazovnijih zadataka u oblasti nauke o životnoj sredini. U tom smislu biogoriva suveoma obećavajuće alternative gorivima koja se sada upotreblj
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a96fab02a761de73f49a2fd51f570367
https://doi.org/10.7251/jepmsr1507115i
https://doi.org/10.7251/jepmsr1507115i
Autor:
Mirjana B. Pešić, Tanja Vučić, Aleksandar Ž. Kostić, Miroljub B. Barać, Sladjana Zilic, Milenko Smiljanić, Danijel D. Milinčić, Ivana Sredovic Ignjatovic
Publikováno v:
Foods
Volume 8
Issue 4
Foods, Vol 8, Iss 4, p 128 (2019)
Volume 8
Issue 4
Foods, Vol 8, Iss 4, p 128 (2019)
We investigated the effect of milk type on the proteolysis and total antioxidant capacity (TEAC) of white-brined cheeses prepared from high-heat-treated (90 °
C, 10 min) cow&rsquo
s and goat&rsquo
s milk, pretreated with chymosin at
C, 10 min) cow&rsquo
s and goat&rsquo
s milk, pretreated with chymosin at
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3404c3561a32651ed9e952a8a3469ff8
https://doi.org/10.3390/foods8040128
https://doi.org/10.3390/foods8040128