Zobrazeno 1 - 10
of 42
pro vyhledávání: '"Mladenka Pestorić"'
Autor:
Nikola Maravić, Biljana Pajin, Miroslav Hadnađev, Tamara Dapčević-Hadnađev, Mladenka Pestorić, Dubravka Škrobot, Jelena Tomić
Publikováno v:
Foods, Vol 13, Iss 21, p 3363 (2024)
This study explored the potential of two forms of sourdough—native and lyophilised—obtained through the spontaneous fermentation of whole grain flours from ancient wheat varieties, for cookie production. The research involved evaluated the dough
Externí odkaz:
https://doaj.org/article/8e88db8b678f4b0b9973c50ea9fc45bf
Autor:
Nebojša Ilić, Miona Belović, Nurgin Memiši, Mladenka Pestorić, Dubravka Škrobot, Lato Pezo, Rada Jevtić-Mučibabić, Yolanda Sanz, Jerome Brouzes
Publikováno v:
Foods, Vol 13, Iss 19, p 3021 (2024)
Novel probiotic yoghurt was produced using the combination of bacterial cultures Lactobacillus plantarum HA119 and Bifidobacterium animalis subsp. lactis B94 and yoghurt bacteria Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophi
Externí odkaz:
https://doaj.org/article/93e1d16573834c7baea7cec9cfe88b06
Autor:
Nemanja Teslić, Jovana Kojić, Branislava Đermanović, Ljubiša Šarić, Nikola Maravić, Mladenka Pestorić, Bojana Šarić
Publikováno v:
Antioxidants, Vol 12, Iss 6, p 1234 (2023)
Sour cherry pomace filling (SCPF) and commercial sour cherry filling (CSCF) produced on a semi-industrial scale were tested and compared in terms of food safety, chemical composition, bioactivity, quality, sensory properties and thermal stability. Bo
Externí odkaz:
https://doaj.org/article/6999535a65c74c70947ce534f01889c5
Autor:
Petar Vrgović, Milica Pojić, Nemanja Teslić, Anamarija Mandić, Aleksandra Cvetanović Kljakić, Branimir Pavlić, Alena Stupar, Mladenka Pestorić, Dubravka Škrobot, Aleksandra Mišan
Publikováno v:
Foods, Vol 11, Iss 7, p 961 (2022)
Functional food is lately an interesting topic from the new product development perspective; complex motivation and expectations of consumers regarding it present a challenge when new products are designed. Co-creation is an interesting alternative t
Externí odkaz:
https://doaj.org/article/c8229e0180da42f68193256afd961771
Autor:
Bojana Filipčev, Zorica Belić, Dubravka Jambrec, Jelena Krulj, Jovana Brkljača, Mladenka Pestorić, Olivera Šimurina
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 8, Iss 2, Pp 107-111 (2016)
The paper presents the effect of a soy protein concentrate (protein content 65%) as a substituent (substituting 20% wholegrain spelt flour) and a pea protein isolate (protein concentration 90%) as a substituent (substituting 5% and 10% wholegrain spe
Externí odkaz:
https://doaj.org/article/7ccb0ec59fdb41d6819e4632eff1ef1d
Autor:
Marijana Sakač, Mladenka Pestorić, Aleksandra Mišan, Nataša Nedeljković, Dubravka Jambrec, Pavle Jovanov, Vojislav Banjac, Aleksandra Torbica, Miroslav Hadnađev, Anamarija Mandić
Publikováno v:
Food Technology and Biotechnology, Vol 53, Iss 1, Pp 38-47 (2015)
Light buckwheat flour was used to substitute rice fl our at the level of 10, 20 and 30 % to produce gluten-free cookies. The substitution of gluten-free cookie formulation with light buckwheat fl our contributed to the signifi cantly higher mineral c
Externí odkaz:
https://doaj.org/article/7e712c36979442dfaa6a3af565b9d62e
Autor:
Zoran S. Ilić, Ljubomir Šunić, Lidija Milenković, Mladenka Pestorić, Miona Belović, Žarko Kevrešan, Jasna Mastilović
Publikováno v:
Acta Scientiarum Polonorum: Hortorum Cultus, Vol 16, Iss 5 (2017)
The purpose of this study was to examine the effect of harvest time (November or January) and postharvest treatments (hot water (50°C), H2O2 (1%), NaOCl (175 ppm)) and nonwashed-control of carrots (Daucus carrota L. cv. ‘Maestro F1’) on the chan
Externí odkaz:
https://doaj.org/article/89472f96c55e498bb7e4e8832a08ae05
Autor:
Biljana R Cvetković, Lato L Pezo, Mladenka Pestorić, Bojana Filipčev, Žarko Kevrešan, Jasna Mastilović
Publikováno v:
Journal of Applied Botany and Food Quality, Vol 87 (2014)
Traditional Serbian variety of white cabbage, cultivar “Futoski” (33 samples) and hybrid “Bravo” (10 samples) were investigated in this study for their applicability to biological fermentation. Different chemical, physical, texture and sensor
Externí odkaz:
https://doaj.org/article/0c0b83c0de504d9bb2762620bf211c95
Autor:
Šarić, Nemanja Teslić, Jovana Kojić, Branislava Đermanović, Ljubiša Šarić, Nikola Maravić, Mladenka Pestorić, Bojana
Publikováno v:
Antioxidants; Volume 12; Issue 6; Pages: 1234
Sour cherry pomace filling (SCPF) and commercial sour cherry filling (CSCF) produced on a semi-industrial scale were tested and compared in terms of food safety, chemical composition, bioactivity, quality, sensory properties and thermal stability. Bo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::1fc5de442239dc502727a296f32fc296
Autor:
Jasna Mastilović, Tamara Dapčević Hadnađev, Olivera Šimurina, Milica Pojić, Mladenka Pestorić
Publikováno v:
Traditional European Breads ISBN: 9783031233517
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2576ae69b339e7d51e7f9f1dc8f71236
https://doi.org/10.1007/978-3-031-23352-4_15
https://doi.org/10.1007/978-3-031-23352-4_15
