Výsledky vyhledávání - "Ognjen D. Maćej"

Akademický článek

The Influence of the Addition of Polyacrylic Hydrogel on the Content of Proteins, Minerals and Trace Elements in Milk Protein Solutions

Autor: Aleksandar Ž. Kostić, Miroljub B. Barać, Sladjana P. Stanojević, Časlav M. Lačnjevac, Ognjen D. Maćej, Mirjana D. Stojanović, Mirjana B. Pešić

Publikováno v: Food Technology and Biotechnology, Vol 52, Iss 1, Pp 128-134 (2014)

Solutions of milk protein concentrate, whey protein concentrate and bovine serum albumin (BSA) were treated with polyacrylic hydrogel to establish whether the hydrogel could be used for decontamination of heavy metal ions from milk protein-based prod

Externí odkaz: https://doaj.org/article/66d3ad443d024fbb8380afbfde68eefd

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Akademický článek

Primary proteolysis of white brined goat cheese monitored by high molarity Tris buffer SDS- PAGE system

Autor: Milenko Smiljanić, Mirjana B. Pešić, Miroljub B. Barać, Sladjana P. Stanojević, Snežana T. Jovanović, Ognjen D. Maćej

Publikováno v: Mljekarstvo, Vol 63, Iss 3, Pp 122-131 (2013)

The aim of this work was to investigate primary proteolysis of white brined goat cheese prepared from raw milk and to correlate with the results obtained with high-molarity Tris buffer electrophoretic system. Proteolytic changes of white brined chees

Externí odkaz: https://doaj.org/article/6e738ad827fb43d6ab713a2cb1fcf609

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High heat treatment of goat cheese milk. The effect on yield, composition, proteolysis, texture and sensory quality of cheese during ripening

Autor: Nemanja Kljajevic, Zorana Miloradovic, Jasmina Smiljanic, Nikola Tomic, Ognjen D. Maćej, Jelena Miocinovic

Publikováno v: International Dairy Journal

White brined goat cheeses were produced from milk heated to 80 degrees C/5 min and 90 degrees C/5 min using an identical cheese making procedure, and they were compared with the control cheese made from milk subjected to common pasteurisation (65 deg

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dd4c99f3b7012a39a435e1b9869f884b
https://doi.org/10.1016/j.idairyj.2016.12.004

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The effect of heat treatment of caprine milk on the composition of cheese whey

Autor: Zorana Miloradovic, Ognjen D. Maćej, Tanja Vučić, Snezana T. Jovanovic, I. Zdravkovic, Nemanja Kljajevic

Publikováno v: International Dairy Journal

In three independent trials, caprine milk from the same batch was divided into three lots, which were heated at 65 degrees C for 30 min, 80 degrees C for 5 min or 90 degrees C for 5 min. Representative whey samples collected during the whole cheese m

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a341bc84be2c27a64463aca983ccb12f
http://aspace.agrif.bg.ac.rs/handle/123456789/4159

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Influence of the frozen storage period on the coagulation properties of caprine milk

Autor: Tanja Vučić, I. Zdravkovic, Nemanja Kljajevic, Snezana T. Jovanovic, Zorana Miloradovic, Ognjen D. Maćej

Publikováno v: International Dairy Journal

Coagulation properties of caprine milk frozen for up to 60 days at −27 °C were investigated using a rheometer with a vane geometry tool. Coagulation time (CT) and aggregation rate (AR) were estimated during gel formation for 64 min at 1 Hz and 1%

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::abc2ac0e3cade17be8119c41f6945714
http://aspace.agrif.bg.ac.rs/handle/123456789/4158

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Functional Properties of Pea (Pisum sativum, L.) Protein Isolates Modified with Chymosin

Autor: Slavica Cabrilo, Slađana P. Stanojević, Ognjen D. Maćej, Mirjana B. Pešić, Milica Pavlicevic, Miroljub B. Barać, Nikola M. Ristic

Publikováno v: International Journal of Molecular Sciences, Vol 12, Iss 12, Pp 8372-8387 (2011)
International Journal of Molecular Sciences
International Journal of Molecular Sciences; Volume 12; Issue 12; Pages: 8372-8387

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://explore.openaire.eu/search/publication?articleId=doi_dedup___::192611c3b3ad1924b8eed3ce4e798c72
http://www.mdpi.com/1422-0067/12/12/8372/

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The distributions of major whey proteins in acid wheys obtained from caprine/bovine and ovine/bovine milk mixtures

Autor: Miroslav M. Vrvić, Ognjen D. Maćej, Miroljub B. Barać, Nikola M. Ristic, Aleksandar Z. Kostic, Sladjana P. Stanojevic, Mirjana B. Pešić

Publikováno v: International Dairy Journal

The distributions of major whey proteins in acid wheys from different caprine/bovine and ovine/bovine milk mixtures were investigated using native-polyacrylamide gel electrophoresis (PAGE). Significantly different distributions of major whey proteins

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c4c88a96537a60481ed915d1bd644862
https://doi.org/10.1016/j.idairyj.2011.04.002

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The effect of two types of mould inoculants on the microbiological composition, physicochemical properties and protein hydrolysis in two Gorgonzola-type cheese varieties during ripening

Autor: Sanja Seratlic, Zorica Radulovic, Zorana Miloradovic, Ognjen D. Maćej

Publikováno v: International Journal of Dairy Technology

The aim of this paper was to investigate the role of two types of Penicillium roqueforti moulds (type esportazione and dolce) in the ripening of two Gorgonzola-type cheese varieties. Cheeses were analysed after 4, 14, 30 and 60 days of ripening. Micr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::62f7e7793d735886e26090bcd65706af
https://doi.org/10.1111/j.1471-0307.2011.00692.x

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SDS-PAGE Analysis of Soluble Proteins in Reconstituted Milk Exposed to Different Heat Treatments

Autor: Ognjen D. Maćej, Caslav Lacnjevac, Snezana T. Jovanovic, Miroljub B. Barać, Tanja Vučić

Publikováno v: Sensors
Sensors, Vol 7, Iss 3, Pp 371-383 (2007)
Sensors (Basel, Switzerland)
Sensors; Volume 7; Issue 3; Pages: 371-383

This paper deals with the investigation of the impact of the heat treatment of reconstituted skim milk conducted at different temperatures, and the adding of demineralized whey on the protein solubility, soluble protein composition and interactions i

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1d4d048b04381435d724fc459e81a456
https://doi.org/10.3390/s7030371

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Influence of various coagulation factors on chemical composition of sera gained by centrifugation from casein gel

Autor: Ognjen D. Maćej, Snežana T. Jovanović, Miroljub B. Barać

Publikováno v: Journal of Agricultural Sciences (Belgrade), Vol 49, Iss 2, Pp 219-232 (2004)
Journal of Agricultural Sciences (Belgrade)

Technological operations applied during curd processing influence syneresis and total solids content of cheese. Syneresis is not a simple physical process representing whey segregation due to curd contractions. Numerous factors can influence the proc

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0697ee8432cb7ffa9f26d2a6b082ab91
http://www.doiserbia.nb.rs/img/doi/1450-8109/2004/1450-81090402219J.pdf

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