Zobrazeno 1 - 10
of 38
pro vyhledávání: '"Miroljub Barać"'
Autor:
Miroljub Barać, Tanja Vučić, Nevena Barać, Ivana Sredović Ignjatović, Nermina Hasanbašić, Tarik Dizdarević, Radivoje Miljanić, Aleksandra Martinović, Zlatan Sarić
Publikováno v:
Mljekarstvo, Vol 74, Iss 3, Pp 195-207 (2024)
Lider cheese is a commercial full- fat semi-hard cheese produced from pasteurized goat`s milk in mountain area of Nikšić, Montenegro. The aim of this paper is to characterize the change of protein and fatty acid profiles, mineral content and antiox
Externí odkaz:
https://doaj.org/article/6d629c405d1544fcb622d0cb6a8365da
Autor:
Zlatan Sarić, Lejla Hozić, Smail Žilić, Tarik Dizdarević, Ivana Sredović-Ignjatović, Bojana Špirović, Mirjana Kresović, Danijel Milinčić, Miroljub Barać
Publikováno v:
Mljekarstvo, Vol 72, Iss 4, Pp 189-200 (2022)
Kupres cheese is a traditional Bosnian full-fat hard cheese. This paper deals with the change of protein and fatty acid profiles, mineral content and antioxidant potential during the period of three months of its ripening. Proteolysis was monitored b
Externí odkaz:
https://doaj.org/article/f9c552572dfd413394af46d6325a9827
Autor:
Miroljub Barać, Zlatan Sarić, Tanja Vučić, Ivana Sredović Ignjatović, Danijel Milinčić, Bojana Špirović Trifunović, Milenko Smiljanić
Publikováno v:
Food Technology and Biotechnology, Vol 59, Iss 1, Pp 44-55 (2021)
Research background. Numerous factors affect the ripening of reduced-fat white cheese. The aim of this study is to investigate the influence of ripening environment (brine or vacuum plastic bags without brine) on the chemical composition, protein, fa
Externí odkaz:
https://doaj.org/article/cd8ae6ba7c6348daa52b5495d08fdc60
Autor:
Tanja Vučić, Danijel Milinčić, Slađana Žilić, Ivana Ignjatović-Sredović, Zlatan Sarić, Olivera Ećim-Đurić, Aleksandar Kostić, Miroljub Barać
Publikováno v:
Mljekarstvo, Vol 70, Iss 4, Pp 253-265 (2020)
The influence of simulated in vitro digestion on antioxidant potential of protein fractions of traditional Serbian white-brined cheeses was investigated. Water-soluble (WSF) and water-insoluble fractions (WINF) of three cow’s and three ovine white-
Externí odkaz:
https://doaj.org/article/f6b3d61f7afb4786919fac6f6f1845a2
Autor:
Edina Šertović, Zlatan Sarić, Miroljub Barać, Irena Barukčić, Aleksandar Kostić, Rajka Božanić
Publikováno v:
Food Technology and Biotechnology, Vol 57, Iss 4, Pp 461-471 (2019)
The aim of this paper is to determine nutritive, functional, microbiological and sensory properties of probiotic beverages produced from different volume ratios of cow's milk and soy beverage (25:75, 50:50 and 75:25). Pure cow’s milk and soy bevera
Externí odkaz:
https://doaj.org/article/656db2f95c694941b18eb78bb3612005
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