Zobrazeno 1 - 10
of 52
pro vyhledávání: '"Olivera Šimurina"'
Autor:
Olivera Šimurina, Bojana Filipčev, Biljana Kiprovski, Zvonko Nježić, Elizabet Janić Hajnal, Ivica Đalović
Publikováno v:
Foods, Vol 13, Iss 17, p 2799 (2024)
Two genotypes of pigmented maize (black (BM) and red (RM)) were used as flour ingredients in several formulations of the traditional baked maize dish “proja”. This study investigated the stability of phytochemical compounds and antioxidant activi
Externí odkaz:
https://doaj.org/article/e706dde5fb5b460b9e7fe2ce4b0b3af7
Autor:
Biljana Cvetković, Aleksandra Bajić, Miona Belović, Lato Pezo, Danka Dragojlović, Olivera Šimurina, Marijana Djordjević, Karin Korntheuer, Christian Philipp, Reinhard Eder
Publikováno v:
Foods, Vol 13, Iss 14, p 2291 (2024)
This study analyzed the phenolic compounds, organic acids, sugars, and antioxidant activity in different conventional apple cultivars (Malus domestica) from the Serbian market. Polyphenol profiles, sugars, and organic acid contents were analyzed by H
Externí odkaz:
https://doaj.org/article/d4489ea35a8448b8a6709e9063fdd284
Autor:
Bojana Filipčev, Jovana Kojić, Jelena Miljanić, Olivera Šimurina, Alena Stupar, Dubravka Škrobot, Vanja Travičić, Milica Pojić
Publikováno v:
Foods, Vol 12, Iss 24, p 4376 (2023)
This study investigated the design of novel pasta enriched with different forms of wild garlic (WG): a powder, an extract and an encapsulated extract applied at three enrichment levels (low/middle/high). The effect of cooking on changes in the conten
Externí odkaz:
https://doaj.org/article/39536d8027a64e9798362925c441760e
Autor:
Biljana R Cvetković, Lato Pezo, Danijela Šuput, Biljana Lončar, Olivera Šimurina, Bojana Filipčev, Rada Jevtić-Mučibabić
Publikováno v:
Journal of Applied Botany and Food Quality, Vol 94 (2021)
Osmotic treatment (OT) is a process applied for drying of fruits and vegetables where the hypertonic solution is osmotic medium. White cabbage (cultivar „Futoški“) shelf-life analysis was conducted after OT in three different hypertonic solution
Externí odkaz:
https://doaj.org/article/69da50763ca148a193d3366199cd96f0
Autor:
Aleksandra Mišan, Ana Petelin, Mojca Stubelj, Anamarija Mandić, Olivera Šimurina, Milica Pojić, Ivan Milovanović, Tadeja Jakus, Bojana Filipčev, Zala Jenko Pražnikar
Publikováno v:
Journal of Functional Foods, Vol 36, Iss , Pp 186-194 (2017)
Buckwheat (BW) has attracted increasing attention as an important functional food because of its beneficial effects on health. Therefore, three different instant porridges were developed: BW – enriched high-protein (A), corn-based high-protein (B)
Externí odkaz:
https://doaj.org/article/be02b426262e45b0bbff0e60d164c225
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
Publikováno v:
Italian Journal of Food Science, Vol 27, Iss 4, Pp 495-504 (2015)
Effects of gradual wheat flour substitution with buckwheat flour in ginger-nut biscuit formulation were investigated regarding dough characteristics, physical and textural characteristics of finalproduct assessed after baking and 30 days of storage.
Externí odkaz:
https://doaj.org/article/6eb28d9286da4b3aaeded9ce65bffd40
Publikováno v:
Chemical Industry and Chemical Engineering Quarterly, Vol 17, Iss 3, Pp 291-298 (2011)
Wholegrain buckwheat and rye flours were used to partially replace wheat flour in honey biscuit formulation. Characteristics of dough and baked biscuits were studied. Buckwheat was the ingredient that dominantly affected the dough and biscuit quality
Externí odkaz:
https://doaj.org/article/b7694df2b0324494a34e4cd46436b5cf
Autor:
Marija Bodroža-Solarov, Petar Kljajić, Goran Andrić, Bojana Filipčev, Olivera Šimurina, Marijana Pražić Golić, Milan Adamović
Publikováno v:
Pesticidi i Fitomedicina, Vol 26, Iss 4, Pp 385-390 (2011)
Quality parameters of several wheat grain lots (low vitreous and high vitreous grains,non-infested and infested with rice weevils, (Sitophilus oryzae L.) treated with inert dusts(natural zeolite, two diatomaceous earths originating from Serbia and a
Externí odkaz:
https://doaj.org/article/3b8c440d07f1432995ec7f4bd4984b8b
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
