Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Mirjana Pešić"'
Autor:
Miroljub Barać, Mirjana Kresojević, Bojana Špirović-Trifunović, Mirjana Pešić, Tanja Vučić, Aleksandar Kostić, Saša Despotović
Publikováno v:
Mljekarstvo, Vol 68, Iss 1, Pp 37-45 (2018)
This study deals with fatty acid profiles and mineral contents of traditional Serbian white cheeses in brine. Study covered four Serbian traditional white brined cheeses: Zlatar cheese, Sjenica cheese, Svrljig cheese and Homolje cheese prepared from
Externí odkaz:
https://doaj.org/article/f93643205c6240999a9e73a4d96a48fd
Publikováno v:
Mljekarstvo, Vol 67, Iss 1, Pp 3-16 (2017)
Sirevi kao i drugi fermentirani proizvodi na bazi mlijeka, osim izražene nutritivne vrijednosti, predstavljaju i dobar izvor biološki aktivnih proteina i peptida. Bioaktivni peptidi sira najvećim dijelom nastaju prilikom proizvodnje sira, a posebn
Externí odkaz:
https://doaj.org/article/da4628d375884642b97125f4ad30c39c
Autor:
Miroljub Barać, Milenko Smiljanić, Sladjana Žilić, Mirjana Pešić, Sladjana Stanojević, Milena Vasić, Tanja Vučić
Publikováno v:
Mljekarstvo, Vol 66, Iss 3, Pp 187-197 (2016)
This research is focused on proteolysis and total antioxidant capacity of proteins of white brined cheese prepared from overheated (90 °C, 10 minutes) cow milk. White brined cow cheese of overheated milk went through specific proteolytic changes dur
Externí odkaz:
https://doaj.org/article/6055acfee0f7481abc2c514213ddf907
Autor:
Nikola Ristić, Milica Pavlićević, Ognjen Maćej, Slađana Stanojević, Mirjana Pešić, Slavica Čabrilo, Miroljub Barać
Publikováno v:
International Journal of Molecular Sciences, Vol 12, Iss 12, Pp 8372-8387 (2011)
In this paper, the effects of limited hydrolysis on functional properties, as well as on protein composition of laboratory-prepared pea protein isolates, were investigated. Pea protein isolates were hydrolyzed for either 15, 30 and 60 min with recomb
Externí odkaz:
https://doaj.org/article/8a73508df8054dfa9c6f78350ae3ba0f
Publikováno v:
International Journal of Molecular Sciences, Vol 12, Iss 9, Pp 5878-5894 (2011)
The classical Osborne wheat protein fractions (albumins, globulins, gliadins, and glutenins), as well as several proteins from each of the four subunits of gliadin using SDS-PAGE analyses, were determined in the grain of five bread (T. aestivum L.) a
Externí odkaz:
https://doaj.org/article/4267a122ee7745ca8edc0c4aceee5be8
Autor:
Nada Č. Nikolić, Marija Stojanović Krasić, Olivera Šimurina, Suzana Cakić, Jelena Mitrović, Mirjana Pešić, Ivana Karabegović
Publikováno v:
Journal of Food Composition and Analysis
In this research the regression analysis for obtaining the equations between chemical composition of flour and dough rheology properties were presented. The dough was prepared from wheat flour type 400 and porcino (Boletus edulis) flour. The replacin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fb52272bf18a78c3f524e89f311a1abf
http://aspace.agrif.bg.ac.rs/handle/123456789/6220
http://aspace.agrif.bg.ac.rs/handle/123456789/6220
Autor:
Charalampos Proestos, Mirjana Pešić
Publikováno v:
Frontiers in Nutrition
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3d3c4ab2ddc42d2558145f8aa17cfb72
https://doi.org/10.3389/fnut.2022.998635
https://doi.org/10.3389/fnut.2022.998635
Autor:
Aleksandar Ž. Kostić, Biljana Dojčinović, Bojana Špirović Trifunović, Danijel D. Milinčić, Nebojša Nedić, Sladjana Stanojević, Mirjana Pešić
Publikováno v:
Journal of Environmental Science and Health, Part B
The aim of the current research was to determine the content of (potentially) toxic elements and insecticide residues in monofloral sunflower bee-collected pollen. For micro- and trace elements determination Inductively Coupled Plasma Optical Emissio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::10439790401b3d3fafd2b4b8e27f1934
https://cer.ihtm.bg.ac.rs/handle/123456789/5617
https://cer.ihtm.bg.ac.rs/handle/123456789/5617
Autor:
Miroljub Barać, Milenko Smiljanić, Sladjana Žilić, Mirjana Pešić, Sladjana Stanojević, Milena Vasić, Tanja Vučić
Publikováno v:
Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka
Volume 66
Issue 3
Volume 66
Issue 3
This research is focused on proteolysis and total antioxidant capacity of proteins of white brined cheese prepared from overheated (90 °C, 10 minutes) cow milk. White brined cow cheese of overheated milk went through specific proteolytic changes dur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______951::60411376ce8505f639ef795dd379121b
https://hrcak.srce.hr/161262
https://hrcak.srce.hr/161262