Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Nataša Šekuljica"'
Autor:
Jelena Mijalković, Nataša Šekuljica, Sonja Jakovetić Tanasković, Predrag Petrović, Bojana Balanč, Marija Korićanac, Ana Conić, Jelena Bakrač, Verica Đorđević, Branko Bugarski, Zorica Knežević-Jugović
Publikováno v:
Molecules, Vol 29, Iss 17, p 4027 (2024)
The recovery of valuable nutritional compounds, like proteins, from waste streams and by-products is a key strategy for enhancing production sustainability and opening up new market potential. This research aimed to use high-intensity ultrasound as a
Externí odkaz:
https://doaj.org/article/238662f3a94a4f9690f628ac19779afe
Autor:
Nataša Šekuljica, Sonja Jakovetić Tanasković, Jelena Mijalković, Milica Simović, Neda Pavlović, Nikola Đorđević, Alina Culetu, Ivana Gazikalović, Nevena Luković, Jelena Bakrač, Zorica Knežević-Jugović
Publikováno v:
Food Technology and Biotechnology, Vol 61, Iss 4, Pp 439-450 (2023)
Research background. The development of a novel process for the production of xylooligosaccharides (XOS) based on the 4R concept is made possible by the integration of numerous techniques, especially enzymatic modification together with the physical
Externí odkaz:
https://doaj.org/article/1242157b32c3459aaf85689de8b0b25a
Publikováno v:
Macedonian Journal of Chemistry and Chemical Engineering, Vol 39, Iss 2, Pp 197-206 (2020)
As water contamination emerges as a serious threat to the environment, ventures for cleaner and sustainable solutions are continuously being developed. The present study investigates the ability of crude peroxidase extract from soybean seeds to degra
Externí odkaz:
https://doaj.org/article/a7c1662e441f4abe943330e2a1ab0c6f
Autor:
Zorica Knežević-Jugović, Alina Culetu, Jelena Mijalković, Denisa Duta, Andrea Stefanović, Nataša Šekuljica, Verica Đorđević, Mirjana Antov
Publikováno v:
Foods, Vol 12, Iss 1, p 24 (2022)
Soy protein concentrate (SPC) was hydrolyzed using several commercial food-grade proteases (Alcalase, Neutrase, papain, Everlase, Umamizyme, Flavourzyme) and their combination to obtain promising ingredients in the manufacture of functional bakery pr
Externí odkaz:
https://doaj.org/article/03989644788841e2bc72b3abd6b58769
Autor:
Ivana Gazikalović, Jelena Mijalković, Nataša Šekuljica, Sonja Jakovetić Tanasković, Aleksandra Đukić Vuković, Ljiljana Mojović, Zorica Knežević-Jugović
Publikováno v:
Foods, Vol 10, Iss 9, p 2214 (2021)
In this study, we assessed the effects of microwave irradiation of wheat gluten proteins as a pretreatment performed in a microwave reactor that could accurately control process parameters as a function of power and temperature, as well as comparing
Externí odkaz:
https://doaj.org/article/59ad2b5943b34d57894ef00c2fca9d5d
Autor:
Milica Svetozarević, Nataša Šekuljica, Antonije Onjia, Nemanja Barać, Marina Mihajlović, Zorica Knežević-Jugović, Dušan Mijin
Publikováno v:
Environmental Technology & Innovation
This paper aims to reduce the gap between intensified innovative process designs and the application of enzyme technologies at an industrial scale that often take full advantage of microreactor systems. Soybean and potato processing waste was used as
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8df1dd322d601e02ef1d1535087084f7
https://doi.org/10.1016/j.eti.2022.102373
https://doi.org/10.1016/j.eti.2022.102373
Autor:
Mijalković, Jelena1 (AUTHOR) jjovanovic@tmf.bg.ac.rs, Šekuljica, Nataša2 (AUTHOR) nsekuljica@tmf.bg.ac.rs, Jakovetić Tanasković, Sonja1 (AUTHOR) sjakovetic@tmf.bg.ac.rs, Petrović, Predrag2 (AUTHOR) ppetrovic@tmf.bg.ac.rs, Balanč, Bojana2 (AUTHOR) bisailovic@tmf.bg.ac.rs, Korićanac, Marija1 (AUTHOR) mkoricanac@tmf.bg.ac.rs, Conić, Ana1 (AUTHOR) aconic.tmf@gmail.com, Bakrač, Jelena2 (AUTHOR) jbakrac@tmf.bg.ac.rs, Đorđević, Verica3 (AUTHOR) vmanojlovic@tmf.bg.ac.rs, Bugarski, Branko3 (AUTHOR) branko@tmf.bg.ac.rs, Knežević-Jugović, Zorica1 (AUTHOR) zknez@tmf.bg.ac.rs
Publikováno v:
Molecules. Sep2024, Vol. 29 Issue 17, p4027. 23p.
Publikováno v:
Scopus-Elsevier
Journal of Hygienic Engineering and Design
Book of Abstracts / 9th Central European Congress on Food-CEFood2018
Journal of Hygienic Engineering and Design
Book of Abstracts / 9th Central European Congress on Food-CEFood2018
Native wheat gluten is a deluxe bread improver and may be utilized as a functional protein additive in multifarious non-bakery foodstuffs due to its desirable structure-enhancing properties. Also its utilization would be economically interesting, but
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::3f9462e470c44462b6fc21fa94aa8863
http://www.scopus.com/inward/record.url?eid=2-s2.0-85059472773&partnerID=MN8TOARS
http://www.scopus.com/inward/record.url?eid=2-s2.0-85059472773&partnerID=MN8TOARS
Autor:
Gazikalović, Ivana1 (AUTHOR), Mijalković, Jelena2 (AUTHOR), Šekuljica, Nataša1 (AUTHOR), Luković, Nevena2 (AUTHOR), Jakovetić Tanasković, Sonja2 (AUTHOR), Culetu, Alina3 (AUTHOR), Knežević‐Jugović, Zorica2 (AUTHOR) zknez@tmf.bg.ac.rs
Publikováno v:
Journal of Food Processing & Preservation. Oct2022, Vol. 46 Issue 10, p1-13. 13p.
Autor:
Knežević-Jugović, Zorica, Culetu, Alina, Mijalković, Jelena, Duta, Denisa, Stefanović, Andrea, Šekuljica, Nataša, Đorđević, Verica, Antov, Mirjana
Publikováno v:
Foods; Jan2023, Vol. 12 Issue 1, p24, 17p