Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Milena Bjelanovic"'
Autor:
Aleksandra Martinovic, Per Berg, Biljana Rogic, Milena Bjelanovic, Jens Rohloff, Vladana Grabez, Bjørg Egelandsdal, Vladimir Tomović
Publikováno v:
Small Ruminant Research
The aim of this study was to use a flavoromics approach to identify key compounds responsible for sensory flavor of lamb and sheep meat. The investigation was confined to volatile compounds from adipose tissue and metabolites in lean meat using heads
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::df1331f127741330c3b19d437121250d
https://hdl.handle.net/11250/2626565
https://hdl.handle.net/11250/2626565
Autor:
Ragnhild Ånestad, Brankica Djordjevic, Jon Øvrum Hansen, Christian Sahlmann, Byron Morales-Lange, Leidy Lagos, Charles McLean Press, Margareth Øverland, Luis Mercado, Liv Torunn Mydland, Milena Bjelanovic
Publikováno v:
Aquaculture
Yeast produced from lignocellulosic biomass has the potential to serve as a high-quality protein source with health benefits, especially during critical stages of the Atlantic salmon life cycle, such as during seawater transfer (SWT). In this study,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::85c92b653f5697acc37ce68d364e1cac
http://hdl.handle.net/11250/2618647
http://hdl.handle.net/11250/2618647
Autor:
Erik Slinde, Ø. Langsrud, Bjørg Egelandsdal, Oddvin Sørheim, V.T. Phung, Melvin C. Hunt, Milena Bjelanovic
Publikováno v:
Food Packaging and Shelf Life. 8:24-32
Various direct (citrate, malate and succinate) and indirect (pyruvate and glutamate) Krebs cycle substrates were added to ground beef in order to investigate their effect on the inter-conversion of Mb redox forms in aerobic and anaerobic packaging. G
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::451127b57ea67fabc128dace2db114fa
https://doi.org/10.1016/j.fpsl.2016.02.001
https://doi.org/10.1016/j.fpsl.2016.02.001
Autor:
Bjørg Egelandsdal, T.T. Håseth, Ana Velemir, Aleksandra Martinovic, Milena Bjelanovic, Snježana Mandić, Vladana Grabež, Sandra Stojković, Goran Vucic
Publikováno v:
LWT - Food Science and Technology. 64:1217-1224
Differences in the production process, the composition of volatile compounds (VOCs), physicochemical parameters and sensory properties were studied in Stelja sheep ham, produced in Bosnia and Herzegovina (B&H) and Montenegro (MN) using different tech
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a798363f83b5a8e6936ea6636a2e92ba
https://doi.org/10.1016/j.lwt.2015.07.022
https://doi.org/10.1016/j.lwt.2015.07.022
Autor:
Goran Vucic, Bjørg Egelandsdal, Aleksandra Martinovic, Milena Bjelanovic, Lene Ruud Lima, Vladana Grabez, Bozidarka Markovic
Publikováno v:
Biotehnologija u stocarstvu. 31:203-221
The identification of meat quality characteristics from selected breeds grazing in specific regions is particularly relevant to achieve a marketing advantage. Longisimus thoracis at lumborum (LTL) from the indigenous Western Balkan (WB) sheep - Vlasi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7ec171e8bf5299f4acbcc5d5e8a2eb17
https://doi.org/10.2298/bah1502203b
https://doi.org/10.2298/bah1502203b
Autor:
Eero Puolanne, Bjørg Egelandsdal, Erik Slinde, Oddvin Sørheim, Milena Bjelanovic, Tomas Isaksson
Publikováno v:
Meat Science. 95:451-457
Seventy-two samples of ground beef from M. semimembranosus of two 5 and two 1.5 year old animals were prepared. Two types of fat tissues from either beef or pork were added to the ground beef. The samples were prepared to contain predominantly deoxym
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::95470f9be6ddbc5de104c18c007fe3c9
https://doi.org/10.1016/j.meatsci.2013.05.021
https://doi.org/10.1016/j.meatsci.2013.05.021
Autor:
Berit Nordvi, Jon Volden, Milena Bjelanovic, Erik Slinde, Gjermund Vogt, Morten Skaugen, Bjørg Egelandsdal
Publikováno v:
Food Chemistry. 128:854-863
Emulsions made using metmyoglobin as emulsifier and different synthetic and natural triacylglycerols (TAG), have been studied with respect to oxidation progress during 48 h at ambient temperature. The investigated model systems contained polyunsatura
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1405b6aa11a13bd470209b5e2ef1832e
https://doi.org/10.1016/j.foodchem.2011.03.106
https://doi.org/10.1016/j.foodchem.2011.03.106
Autor:
Erik Slinde, Øyvind Langsrud, Milena Bjelanovic, Gu Yi, K. Olsen, V.T. Phung, Anna Haug, Bjørg Egelandsdal, Marije Oostindjer, Vladana Grabež
Publikováno v:
Food chemistry. 187
Krebs cycle substrates (KCS) can stabilise the colour of packaged meat by oxygen reduction. This study tested whether this reduction releases reactive oxygen species that may lead to lipid oxidation in minced meat under two different storage conditio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cd7cb4c7f1a4d0e1bcce37564e54ff00
https://pubmed.ncbi.nlm.nih.gov/25977064
https://pubmed.ncbi.nlm.nih.gov/25977064
Publikováno v:
Meat Science. 96:452
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::593ee714a6734310dcb796656103391c
https://doi.org/10.1016/j.meatsci.2013.07.063
https://doi.org/10.1016/j.meatsci.2013.07.063