Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Katarina Kanuric"'
Autor:
Jovana Degenek, Katarina Kanurić, Mirela Iličić, Vladimir Vukić, Dajana Vukić, Živan Mrkonjić, Branimir Pavlić, Zoran Zeković, Sunčica Kocić-Tanackov, Sandra Bulut
Publikováno v:
Mljekarstvo, Vol 75, Iss 1, Pp 28-40 (2025)
Using kombucha as a starter culture led to the successful production of fresh cheese in earlier research. Innovations in the dairy industry, the growing concept of circular economy and consumer demand for functional foods with extended shelf life led
Externí odkaz:
https://doaj.org/article/345c88859cfd4f8299b680841086feac
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
Autor:
Biljana Lončar, Lato Pezo, Mirela Iličić, Katarina Kanurić, Dajana Vukić, Jovana Degenek, Vladimir Vukić
Publikováno v:
Foods, Vol 13, Iss 4, p 548 (2024)
In this study, an Artificial Neural Network (ANN) model is used to solve the complex task of producing fresh cheese with the desired quality parameters. The study focuses on kombucha fresh cheese samples fortified with ground wild thyme, supercritica
Externí odkaz:
https://doaj.org/article/a68208b5209a4da4bdf2033e35718eb4
Autor:
Mirela Iličić, Spasenija Milanović, Katarina Kanurić, Vladimir Vukić, Dajana Vukić, Biljana J. Stojanović
Publikováno v:
Mljekarstvo, Vol 71, Iss 3, Pp 155-164 (2021)
The possibilities of manufacturing fermented milk beverages by applying kombucha inoculum concentrated by evaporation and with addition of transglutaminase have been investigated. The main aims of this study were to investigate influence of concentra
Externí odkaz:
https://doaj.org/article/dc2eed20548746fbbad96add4f9e60db
Autor:
Maja Bjekić, Mirela Iličić, Vladimir Vukić, Dajana Vukić, Katarina Kanurić, Branimir Pavlić, Zoran Zeković, Ljiljana Popović, Aleksandra Torbica, Jelena Tomić, Jovana Degenek
Publikováno v:
Mljekarstvo, Vol 71, Iss 4, Pp 215-225 (2021)
Protein profile, in vitro gastrointestinal digestion and antioxidant potential of two fresh cheese samples obtained by kombucha inoculum and traditional starter culture have been investigated in this study. There is a significant difference in protei
Externí odkaz:
https://doaj.org/article/2b978976af7d4c918ce183a3fc568d24
Autor:
Mirela Iličić, Spasenija Milanović, Marijana Carić, Vera Lazić, Eva Lončar, Radomir Malbaša, Katarina Kanurić, Nevena Hromiš
Publikováno v:
Mljekarstvo, Vol 66, Iss 2, Pp 91-98 (2016)
The aim of this work was to investigate the application of common packaging materials polypropylene (PP) and polystyrene (PS) in the probiotic fresh cheese production packaging. Probiotic and traditional cheeses were produced from milk with standardi
Externí odkaz:
https://doaj.org/article/011613aa4c4a472d9c6285ee9323b968
Autor:
Jovana Glušac, Vladimir Vukić, Spasenija Milanović, Milka Stijepić, Katarina Kanurić, Dragica Đurđević-Milošević, Marjan Ranogajec
Publikováno v:
Mljekarstvo, Vol 61, Iss 1, Pp 92-101 (2011)
The aim of this work was to study the influence of inulin (1 %), combination of inulin (1 %) and acacia honey (4 %), heat treatment of milk, and storage time on the rheological and textural properties of probiotic yoghurt. Rheological properties were
Externí odkaz:
https://doaj.org/article/9588e88238aa479291ba24831a7bf42c
Autor:
Dajana Vukic, Vladimir Vukic, Mirela Ilicic, Snezana Kravic, Katarina Kanuric, Jovana Degenek, Zorica Stojanovic, Ana Djurovic
Publikováno v:
Acta Periodica Technologica. :167-175
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 this p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8636de28a7886ebca7df3fac712f30e7
https://doi.org/10.2298/apt2253167v
https://doi.org/10.2298/apt2253167v
Autor:
Ana Djurovic, Snezana Kravic, Zorica Stojanovic, Mirela Ilicic, Katarina Kanuric, Dajana Vukic, Vladimir Vukic, Jovana Degenek, Katarina Curic
Publikováno v:
Acta Periodica Technologica. :100-108
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 the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dcfaffc8d48000d860ba13d078654a1c
https://doi.org/10.2298/apt2253100d
https://doi.org/10.2298/apt2253100d
Autor:
R Vladimir Vukic, G Katarina Kanuric, D Spasenija Milanovic, V Dajana Vukic, D Mirela Ilicic, D Ana Djurovic, Z Snezana Kravic
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 investi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b47d0cb255f47e41855cd2bf439fcf7c
https://doi.org/10.2298/apt1950324v
https://doi.org/10.2298/apt1950324v