Zobrazeno 1 - 10
of 81
pro vyhledávání: '"Kanurić, Katarina"'
Autor:
Degenek, Jovana1, Kanurić, Katarina1 stay@uns.ac.rs, Iličić, Mirela1, Vukić, Vladimir1, Vukić, Dajana1, Mrkonjić, Živan1, Pavlić, Branimir1, Zeković, Zoran1, Kocić-Tanackov, Sunčica1, Bulut, Sandra1
Publikováno v:
Dairy / Mljekarstvo. Jan-Mar2025, Vol. 75 Issue 1, p28-40. 13p.
Autor:
Degenek, Jovana, Kanurić, Katarina, Iličić, Mirela, Vukić, Dajana, Mrkonjić, Živan, Pavlić, Branimir, Zeković, Zoran, Vukić, Vladimir
Publikováno v:
In Food Bioscience December 2023 56
Autor:
Vukić Dajana V., Vukić Vladimir R., Iličić Mirela D., Kravić Snežana Ž., Kanurić Katarina G., Degenek Jovana Đ., Stojanović Zorica S., Đurović Ana D.
Publikováno v:
Acta Periodica Technologica, Vol 2022, Iss 53, Pp 167-175 (2022)
Kajmak is autochthonous product, traditionally made as farmhouse milk product by farmers. In such manufacturing conditions, the quality of kajmak is usually very variable, nonstandard and out of the limits described by official regulations. In thi
Externí odkaz:
https://doaj.org/article/53f2284700344824b2db507c2c4f6244
Autor:
Đurović Ana D., Kravić Snežana Ž., Stojanović Zorica S., Iličić Mirela D., Kanurić Katarina G., Vukić Dajana V., Vukić Vladimir R., Degenek Jovana Đ., Ćurić Katarina S.
Publikováno v:
Acta Periodica Technologica, Vol 2022, Iss 53, Pp 100-108 (2022)
In this paper, the nutritional quality of cheese samples and cheese analogues was assessed throughout the fatty acid profile and lipid indices. The research included cheese analogues in which milk fat was completely replaced by vegetable fat with
Externí odkaz:
https://doaj.org/article/a78804be05a945d2ac543e886d43fbbc
Akademický článek
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K zobrazení výsledku je třeba se přihlásit.
Autor:
Vukić, Vladimir, Iličić, Mirela, Vukić, Dajana, Kocić-Tanackov, Sunčica, Pavlić, Branimir, Bjekić, Maja, Kanurić, Katarina, Degenek, Jovana, Zeković, Zoran
Publikováno v:
In LWT November 2021 151
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Vukić, Vladimir, Degenek, Jovana, Kanurić, Katarina, Vukić, Dajana, Pavlić, Branimir, Iličić, Mirela, Kocić-Tanackov, Sunčica, Mrkonjić, Živan, Bulut, Sandra, Zeković, Zoran
Publikováno v:
Processes; Jun2024, Vol. 12 Issue 6, p1187, 12p
Autor:
Iličić Mirela D., Bjekić Maja R., Milanović Spasenija D., Vukić Vladimir R., Kanurić Katarina G., Vukić Dajana V.
Publikováno v:
Acta Periodica Technologica, Vol 2019, Iss 50, Pp 86-92 (2019)
The quality of fresh cheese produced with the addition of traditional starter culture and kombucha inoculum have been investigated in this study. Fresh cheese was produced from milk with 3% fat content. The traditional starter culture FD-DVS XPL-1
Externí odkaz:
https://doaj.org/article/38d59b636c5b4ce69ac9a6d1f4726179
Autor:
Vukić Dajana V., Kravić Snežana Ž., Milanović Spasenija D., Iličić Mirela D., Kanurić Katarina G., Đurović Ana D., Vukić Vladimir R.
Publikováno v:
Acta Periodica Technologica, Vol 2019, Iss 50, Pp 324-331 (2019)
In this study, the effects of kombucha inoculum as non-conventional starter culture on fatty acids composition of fermented milk, compared to a commercial probiotic (ABT-7) and yoghurt (YF-L812) starter cultures, during 21 days of storage was inve
Externí odkaz:
https://doaj.org/article/6268fb35b4b643238a578b60ae88d9eb