Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Jovanka Laličić-Petronijević"'
Autor:
Stanislava Gorjanović, Snežana Zlatanović, Jovanka Laličić-Petronijević, Margarita Dodevska, Darko Micić, Milica Stevanović, Ferenc Pastor
Publikováno v:
npj Science of Food, Vol 8, Iss 1, Pp 1-11 (2024)
Abstract The functionalization of food products with agri-industial residues is of great interest. Apple and beetroot pomace flour, abundant in dietary fiber and antioxidants, were incorporated into jelly candies using agar, pectin, or gelatin. Three
Externí odkaz:
https://doaj.org/article/f539fb3e61464007bafc80e33b6c394e
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:
Jasmina Mitrevski, Nebojša Đ. Pantelić, Margarita S. Dodevska, Jovana S. Kojić, Jelena J. Vulić, Snežana Zlatanović, Stanislava Gorjanović, Jovanka Laličić-Petronijević, Sonja Marjanović, Vesna V. Antić
Publikováno v:
Foods, Vol 12, Iss 2, p 322 (2023)
The demand for ready-to-use functional foods is high, which encourages manufacturers to develop new, nutritionally valuable products. As an excellent source of biologically active compounds, beetroot (Beta vulgaris L.) is considered to have highly be
Externí odkaz:
https://doaj.org/article/5cbc8b188d29428cb145df5a26023f10
Publikováno v:
Journal of Functional Foods, Vol 38, Iss , Pp 329-337 (2017)
Among the carriers of probiotic bacteria in the field of non-dairy foods, chocolate is one of the most appealing. Following the contemporary trend impelled with better efficiency, a compilation of three probiotic strains microencapsulated together wa
Externí odkaz:
https://doaj.org/article/917b6a127f6243f489e91d01d087cc91
Autor:
Jovanka Laličić-Petronijević, Jovanka Popov-Raljić, Dragojlo Obradović, Zorica Radulović, Dušanka Paunović, Milica Petrušić, Lato Pezo
Publikováno v:
Journal of Functional Foods, Vol 15, Iss , Pp 541-550 (2015)
The popularity of chocolate as food around the world combined with high level of health-related awareness of the contemporary consumer, imposed the idea of enriching composition of different kinds of chocolate with probiotic bacterial strains. In thi
Externí odkaz:
https://doaj.org/article/8d37a61984a04ba283cd45fe388c3fdf
Autor:
Snežana Zlatanović, Ana Kalušević, Darko Micić, Jovanka Laličić-Petronijević, Nikola Tomić, Sanja Ostojić, Stanislava Gorjanović
Publikováno v:
Foods, Vol 8, Iss 11, p 561 (2019)
Apple pomace flour (APF) with high content of dietary fibers (DF), total polyphenolics (TPCs) and flavonoids (TFCs) was produced at the industrial scale. Bulk and tapped density, swelling, water and oil holding capacity, solubility and hydration dens
Externí odkaz:
https://doaj.org/article/89b62ff452b54e669458f9a86b19420c
Autor:
Marina Jovanović, Marija Petrović, Jelena Miočinović, Snežana Zlatanović, Jovanka Laličić Petronijević, Dragana Mitić-Ćulafić, Stanislava Gorjanović
Publikováno v:
Foods, Vol 9, Iss 6, p 763 (2020)
To meet the demand for new functional foods in line with the trend of sustainable development, a novel probiotic yogurt fortified with 1%, 3%, and 5% apple pomace flour (APF) added immediately after inoculation with Lactobacillus acidophilus, Strepto
Externí odkaz:
https://doaj.org/article/e3d6b3183b874d5e9b12ed6b4d4bfa97
Autor:
Jovanka Laličić Petronijević, Dragana Mitić-Ćulafić, Stanislava Gorjanović, Jelena Miocinovic, Marija Petrović, Snežana Zlatanović, Marina Jovanović
Publikováno v:
Foods
Volume 9
Issue 6
Foods, Vol 9, Iss 763, p 763 (2020)
Volume 9
Issue 6
Foods, Vol 9, Iss 763, p 763 (2020)
To meet the demand for new functional foods in line with the trend of sustainable development, a novel probiotic yogurt fortified with 1%, 3%, and 5% apple pomace flour (APF) added immediately after inoculation with Lactobacillus acidophilus, Strepto
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::82421e55ba33e812d8f24464505d3f33
Publikováno v:
Journal of Food Measurement and Characterization
This research was aimed to establish the optimum formulation of crackers based on buckwheat and rye flour, chia seed and extra virgin olive oil and subsequently examine the nutritional value of final products. The addition of chia seeds significantly
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::899d239f7f5ce081c4dd3e0dbadb2bc0
http://aspace.agrif.bg.ac.rs/handle/123456789/5354
http://aspace.agrif.bg.ac.rs/handle/123456789/5354
Publikováno v:
Acta agriculturae Serbica (2020) 25(50):159-164
Acta Agriculturae Serbica, Vol 25, Iss 50, Pp 159-164 (2020)
Acta Agriculturae Serbica, Vol 25, Iss 50, Pp 159-164 (2020)
Filtration is one way of purification of tobacco smoke. The aim of this study was to examine the potential filtration effects of zeolites Y and ZSM-5, with different degree of crystallinity and in two modes of application (as a segment or as a powder
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::82af2626aa003d55e1067e6f369d478b
http://scindeks.ceon.rs/article.aspx?artid=0354-95422050159R
http://scindeks.ceon.rs/article.aspx?artid=0354-95422050159R