Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Mira Radovanović"'
Autor:
Stefan Stepić, Jelena Miočinović, Mira Radovanović, Marina Hovjecki, Ivan Životić, Jovana Kuveljić, Predrag Perišić
Publikováno v:
Mljekarstvo, Vol 74, Iss 3, Pp 219-229 (2024)
Buffalo milk, recognized for its rich composition, including higher levels of fat, lactose, protein, and ash when compared to cow milk, has been insufficiently studied considering its genetic diversity within the buffalo population in Serbia. This st
Externí odkaz:
https://doaj.org/article/cdd24265633c446fa2a41a1a57b66cbb
Autor:
Jelena Miočinović, Predrag Puđa, Zorica Radulović, Vladimir Pavlović, Zorana Miloradović, Mira Radovanović, Dušanka Paunović
Publikováno v:
Mljekarstvo, Vol 61, Iss 1, Pp 33-44 (2011)
The production procedure of low fat cheeses produced from ultrafiltered milk (UF cheese) was developed in this study. The production procedure, that includes utilization of UF milk with 2 % of lactose, addition of 1.5 % inulin and salting with 2 % of
Externí odkaz:
https://doaj.org/article/ad0399ab1b1b405b89cda0f23ea99536
Publikováno v:
Mljekarstvo, Vol 56, Iss 4, Pp 357-367 (2006)
Traditional method of kajmak production is, due to the numerous steps, inappropriate for industrial production scale. Traditionally produced kajmak differs greatly from producer to producer in composition and quality. To standardize production scale
Externí odkaz:
https://doaj.org/article/d93920ea2fc8495d8c4569b986af0f2d
Autor:
Mira Radovanović, Predrag Pudja, Vladimir B. Pavlović, Aleksandar Nedeljkovic, Jelena Miocinovic
Publikováno v:
Mljekarstvo, Vol 70, Iss 3, Pp 150-161 (2020)
Mljekarstvo
Mljekarstvo
Kajmak is a unique dairy product with a long tradition in Balkan countries and the Middle East. Kajmak skin layers are formed during 60 minutes of kajmak production, influencing the quality and determining the structure of the final product. The infl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a69ecd86c025cf6f518ca1d099510741
https://doi.org/10.15567/mljekarstvo.2020.0302
https://doi.org/10.15567/mljekarstvo.2020.0302
Autor:
Ana Radulovic, Predrag Pudja, Jelena Miocinovic, Mira Radovanović, Rade Jovanovic, Marina Hovjecki, Vladislav Rac
Publikováno v:
International Dairy Journal
The effects of coagulation temperature, CaCl2 concentrations, pH and heat treatment on the rennet coagulation time (RCT), setting time (ST), aggregation rate (AR) and gel firmness (GF) of buffalo milk were studied using dynamic small amplitude oscill
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4827d990bf8bfd15b748988cb213558f
http://aspace.agrif.bg.ac.rs/handle/123456789/5874
http://aspace.agrif.bg.ac.rs/handle/123456789/5874
Autor:
Marina Hovjecki, Mira Radovanovic, Steva M. Levic, Milica Mirkovic, Ivana Peric, Zorana Miloradovic, Irena Barukcic Jurina, Jelena Miocinovic
Publikováno v:
Fermentation, Vol 10, Iss 8, p 382 (2024)
In contact with water, chia seeds release mucilage (MC), which is a source of various health-promoting compounds including dietary fibres. MC has been previously used as a thickening agent in cow milk yoghurt, but there are no available data on its a
Externí odkaz:
https://doaj.org/article/c77d48c55d6c41ce8fbaeba8d29311c7
Autor:
Zorica Radulovic, Jelena Miocinovic, Dušanka Paunović, Mira Radovanović, G. Trpkovic, Zorana Miloradovic, Predrag Pudja
Publikováno v:
Archives of Biological Sciences
Archives of Biological Sciences, Vol 66, Iss 1, Pp 65-73 (2014)
Archives of Biological Sciences, Vol 66, Iss 1, Pp 65-73 (2014)
Probiotics are live microorganisms that in certain numbers may confer a health benefit on the host. Nowadays, there are many dairy products on the market, especially fermented milks, with probiotics, and their popularity is rising. The aim of this ar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::80b435fb2b0466db09a390cc50543184
https://doi.org/10.2298/abs1401065m
https://doi.org/10.2298/abs1401065m
Autor:
Jelena Miocinovic, Mira Radovanović, Jürgen Popp, Predrag Pudja, Aleksandar Nedeljkovic, Petra Rösch
Publikováno v:
Food Analytical Methods
Butter adulteration with margarine continues to be a threat for consumers; therefore, new rapid analytical tools are needed for quality control/quality assurance purposes. In this study, we used Raman spectroscopy coupled with partial least squares r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5ee6ae23bef30ef828c640295ef43c0e
http://aspace.agrif.bg.ac.rs/handle/123456789/4188
http://aspace.agrif.bg.ac.rs/handle/123456789/4188
Autor:
Jelena Miocinovic, Predrag Pudja, Mira Radovanović, Aleksandar Nedeljkovic, Zorana Miloradovic, M. Josipovic
Publikováno v:
International Dairy Journal
Yoghurts were made from pasteurised and homogenised goat milk (2.5% protein), goat milk fortified with a milk protein isolate (5% protein) and cow milk (3% protein), by acidification with a starter culture at 43 °C until a pH of 4.6 was reached. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eb475635dc1e88960f427e1ea6e0a1a7
http://aspace.agrif.bg.ac.rs/handle/123456789/4160
http://aspace.agrif.bg.ac.rs/handle/123456789/4160
Autor:
Mira Radovanović
Publikováno v:
Универзитет у Београду
Kajmak je srpski autohtoni mlečni proizvod koji se prevashodno izraĎuje u domaćoj radinosti. Odlikuje se specifičnim sastavom i senzornim svojstvima, na osnovu kojih se može svrstati u grupu delikatesnih mlečnih proizvoda, koji se nalaze izmeĎ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::23ec08d636c315b5e9a081eed4d11182
http://aspace.agrif.bg.ac.rs/bitstream/id/4391/8.pdf
http://aspace.agrif.bg.ac.rs/bitstream/id/4391/8.pdf