Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Pestorić, Mladenka V."'
Autor:
Pestorić, Mladenka V.1, Mastilović, Jasna S.1, Kevrešan, Žarko S.1, Pezo, Lato L.2, Belović, Miona M.1 miona.belovic@fins.uns.ac.rs, Glogovac, Svetlana K.3, Škrobot, Dubravka J.1, Ilić, Nebojša M.1, Takač, Adam J.4
Publikováno v:
Food & Feed Research. 2021, Vol. 48 Issue 1, p9-21. 13p.
Autor:
Pestorić Mladenka V., Pojić Milica M., Filipčev Bojana V., Šimurina Olivera D., Torbica Aleksandra M., Janić-Hajnal Elizabet P.
Publikováno v:
Food and Feed Research, Vol 42, Iss 2, Pp 109-117 (2015)
This work was focused on the performance of trained and untrained panel in evaluating the texture of nine commercially produced wheat spaghetti. Several sensory methods were applied in order to investigate the performance of different panel groups. I
Externí odkaz:
https://doaj.org/article/c2db6703eadb4b57a17947bd1c916f06
Autor:
Sakač Marijana B., Mišan Aleksandra Č., Pestorić Mladenka V., Šimurina Olivera D., Nedeljković Nataša M., Škrobot Dubravka J., Jovanov Pavle T., Milovanović Ivan S., Šarić Bojana M., Mandić Anamarija I.
Publikováno v:
Food and Feed Research, Vol 42, Iss 2, Pp 119-127 (2015)
Quality parameters and the possibility of successful placement of buckwheat-enriched wheat bread on the national market are presented in this paper. Analysis of the market position of buckwheat-enriched wheat bread includes demands, offer and competi
Externí odkaz:
https://doaj.org/article/dbac45531fd04224ae143dfc8e4c4964
Autor:
Belović Miona M., Pestorić Mladenka V., Mastilović Jasna S., Kevrešan Žarko S., Ilić Zoran S., Šunić Ljubomir S.
Publikováno v:
Food and Feed Research, Vol 41, Iss 1, Pp 55-61 (2014)
The objective of this study was to investigate the application of different instrumental methods for measuring the hardness of fresh and cooked parsnip. Research was carried out on two previously prepared commercial parsnip samples, both fresh and co
Externí odkaz:
https://doaj.org/article/39cb771711794c099b9bca08c2d20018
Autor:
Šarić Bojana M., Nedeljković Nataša M., Šimurina Olivera D., Pestorić Mladenka V., Kos Jovana J., Mandić Anamarija I., Sakač Marijana B., Šarić Ljubiša Ć., Psodorov Đorđe B., Mišan Aleksandra Č.
Publikováno v:
Food and Feed Research, Vol 41, Iss 1, Pp 39-46 (2014)
Blueberry pomace, by-product of juice production, was processed into a new food ingredient by drying and grinding and used for a new gluten-free cookies' formulation, with the aim of improving nutritional profile and antioxidant capacity. Since durat
Externí odkaz:
https://doaj.org/article/247cdd8dd1c241a48670012829ffcb48
Publikováno v:
Food and Feed Research (2012) 39(1):33-39
The objective of this research was to create the list of descriptors that would determine the quality differences between the fresh tomato samples. The samples purchased from local markets were evaluated by a trained panel. The free choice profiling
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=scindeksserb::5746830689a48d4c1e9624d2507cfba0
http://scindeks.ceon.rs/article.aspx?artid=2217-53691201033B
http://scindeks.ceon.rs/article.aspx?artid=2217-53691201033B
Publikováno v:
Food and Feed Research (2012) 39(1):41-49
The aim of this study was to create the list of descriptors for establishment the sensory profile of gluten-free cookie. The list of descriptors was created using six commercial cookies and a gluten-free cookie made in the pilot plan. The free choice
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=scindeksserb::ce50ad7f8c49e3a011ee32952186a83c
http://scindeks.ceon.rs/article.aspx?artid=2217-53691201041J
http://scindeks.ceon.rs/article.aspx?artid=2217-53691201041J
Autor:
Pestorić, Mladenka V.
Publikováno v:
Food and Feed Research (2012) 39(1):51-55
Sensory analysis represents the unique tool for determination of organoleptic properties of food using human senses, because it is highly correlated with the consumers' attitude. At the same time it is very reliable test for obtaining the comprehensi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=scindeksserb::c02c4753bb11e6e3265e21d6650d7c2d
http://scindeks.ceon.rs/article.aspx?artid=2217-53691201051P
http://scindeks.ceon.rs/article.aspx?artid=2217-53691201051P
Autor:
Jambrec, Dubravka J., Pestorić, Mladenka V., Psodorov, Đorđe B., Sakač, Marijana B., Nedeljković, Nataša M., Mandić, Anamarija I., Sedej, Ivana J.
Publikováno v:
Food and Feed Research (2011) 38(2):45-50
The standard wholegrain wheat flour pasta formulation was modified using light buckwheat flour at the level of 20% to obtain a new added-value product. The control and enriched dry pasta were tested on chemical and colour properties. Cooking properti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=scindeksserb::61d0dcd430297a67887b84c26ae2b615
http://scindeks.ceon.rs/article.aspx?artid=2217-53691102045J
http://scindeks.ceon.rs/article.aspx?artid=2217-53691102045J
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