Zobrazeno 1 - 8
of 8
pro vyhledávání: '"M Aleksandra Torbica"'
Autor:
M Aleksandra Torbica, L J Ivan Milovanović, M Jelena Tomić, M Boris Pejin, B Marijana Sakač, R Aleksandra Novaković, A Maja Karaman
Publikováno v:
Food and Feed Research, Vol 45, Iss 2, Pp 119-128 (2018)
The aim of this work was to investigate nutritional profile in relation to proteins, amino acids, fatty acids and mineral composition, as well as phenolic profile of small edible fungal species Coprinellus disseminatus originated from Serbia. Total p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7930fa41443fd3169c14815e68996e8a
https://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2018/2217-53691807119N.pdf
https://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2018/2217-53691807119N.pdf
Autor:
C Jelena Čakarević, M Jelena Tomić, M Danica Savanović, A Karolina Mocko-Blažek, R Aleksandra Novaković, M Aleksandra Torbica, M Ljiljana Popović, M Miona Belović
Publikováno v:
Food and Feed Research, Vol 45, Iss 2, Pp 139-147 (2018)
Food and Feed Research (2018) 45(7):139-147
Food and Feed Research (2018) 45(7):139-147
The objective of this study was to evaluate the potential of pumpkin oil cake protein isolate in production of millet bread. For that purpose, breads were created by substitution of millet flour with proteins at 5, 10 and 15% level. Dough rheological
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6826fa5eec6b05e490c598d43fbbf1bb
https://doi.org/10.5937/ffr1802139t
https://doi.org/10.5937/ffr1802139t
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:
D Olivera Simurina, V Mladenka Pestoric, M Milica Pojic, P Elizabet Janic-Hajnal, V Bojana Filipcev, M Aleksandra Torbica
Publikováno v:
Food and Feed Research, Vol 42, Iss 2, Pp 109-117 (2015)
Food and Feed Research (2015) 42(2):109-117
Food and Feed Research (2015) 42(2):109-117
This work was focused on the performance of trained and untrained panel in evaluating the texture of nine commercially produced wheat spaghetti. Several sensory methods were applied in order to investigate the performance of different panel groups. I
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::22999b0096b34f5466612ab48824b336
https://doi.org/10.5937/ffr1502109p
https://doi.org/10.5937/ffr1502109p
Autor:
M Sladjana Rakita, M Milica Pojic, S Miroslav Hadnadjev, M Aleksandra Torbica, M Jelena Tomić, P Ljubica Dokic, R Tamara Hadnadjev-Dapcevic
Publikováno v:
Food and Feed Research, Vol 42, Iss 2, Pp 91-99 (2015)
Food and Feed Research (2015) 42(2):91-99
Food and Feed Research (2015) 42(2):91-99
The aim of the present paper was to evaluate the influence of different climatic conditions on the activity of alpha-amylase in wheat samples and bread quality parameters. Three wheat varieties grown in three different localities in three years were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ef4ec5d130eeb997a0f4d716ae2d5851
https://doi.org/10.5937/ffr1502092r
https://doi.org/10.5937/ffr1502092r
Autor:
M Aleksandra Torbica, R Dragan Zivancev, M Ljiljana Popovic, M Sladjana Rakita, M Jelena Tomić
Publikováno v:
Food and Feed Research, Vol 42, Iss 2, Pp 83-90 (2015)
Food and Feed Research (2015) 42(2):83-90
Food and Feed Research (2015) 42(2):83-90
The wheat flour represents a complex system whose quality is influenced by several factors such as genotype, growing conditions and the complex interaction of genetic and environmental factors. In recent years, wheat quality fluctuation has become a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::20c0429741d20e513da9cd53a1e38e77
http://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2015/2217-53691502083T.pdf
http://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2015/2217-53691502083T.pdf
Autor:
M Aleksandra Torbica, S Zarko Kevresan, R Dragan Zivancev, N Damir Magdic, I Daniela Horvat, H Gordana Simic, S Jasna Mastilovic, Nevena Djukic
Publikováno v:
Hemijska Industrija, Vol 68, Iss 3, Pp 321-329 (2014)
Hemijska industrija (2014) 68(3):321-329
Hemijska Industrija
Hemijska industrija (2014) 68(3):321-329
Hemijska Industrija
The interrelations among wheat protein fractions with different solubility and molecular weight properties were studied using multivariate (PCA) analysis and obtained trends were used as the base for investigations related to differentiation of techn
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::976d66dd972017dd7143bf3ea24e7d22
http://www.doiserbia.nb.rs/img/doi/0367-598X/2014/0367-598X1300057M.pdf
http://www.doiserbia.nb.rs/img/doi/0367-598X/2014/0367-598X1300057M.pdf
Autor:
M Aleksandra Torbica, R Dragan Zivancev, S Jasna Mastilovic, G Branislava Nikolovski, H Nevena Djukic
Publikováno v:
Chemical Industry & Chemical Engineering Quarterly
Chemical Industry and Chemical Engineering Quarterly / CICEQ (2013) 19(4):553-561
Chemical Industry and Chemical Engineering Quarterly, Vol 19, Iss 4, Pp 553-561 (2013)
Chemical Industry and Chemical Engineering Quarterly / CICEQ (2013) 19(4):553-561
Chemical Industry and Chemical Engineering Quarterly, Vol 19, Iss 4, Pp 553-561 (2013)
Polymeric wheat endosperm proteins, especially the high-molecular-weight glutenin subunits (HMW-GS), are probably the most interesting protein fraction giving the essential information about bread-making quality of wheat flour. A relatively new metho
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::699bc74339043135ec8bb4981b83b2e2
https://doi.org/10.2298/ciceq120517090z
https://doi.org/10.2298/ciceq120517090z