Zobrazeno 1 - 10
of 71
pro vyhledávání: '"Predrag Ikonić"'
Autor:
Milo Mujović, Branislav Šojić, Tatjana Peulić, Sunčica Kocić-Tanackov, Predrag Ikonić, Danica Božović, Nemanja Teslić, Miloš Županjac, Saša Novaković, Marija Jokanović, Snežana Škaljac, Branimir Pavlić
Publikováno v:
Foods, Vol 13, Iss 6, p 896 (2024)
Dill (Anethum graveolens L.) essential oil (DEO) obtained by hydrodistillation (HD) and lipid extracts (DSE1 and DSE2) obtained by supercritical CO2 extraction (SFE) were used as potential antioxidants and antimicrobial agents in beef burgers at two
Externí odkaz:
https://doaj.org/article/c65d2768b31a494ab75d627e3f281905
Autor:
Snežana Škaljac, Marija Jokanović, Tatjana Peulić, Jelena Vranešević, Brankica Kartalović, Vladimir Tomović, Predrag Ikonić, Branislav Šojić
Publikováno v:
Fermentation, Vol 10, Iss 2, p 104 (2024)
This study examined the safety of meat products from north Serbia (Vojvodina), smoked in traditional conditions, from a PAH point of view, and assessed the possibility of their reduction in these types of products. Samples of dry cured meat products,
Externí odkaz:
https://doaj.org/article/025b7af330414159bce93c7c4152ed64
Autor:
Bojana Kalenjuk Pivarski, Dragana Tekić, Stefan Šmugović, Maja Banjac, Aleksandra Novaković, Beba Mutavdžić, Velibor Ivanović, Dragan Tešanović, Bojan Đerčan, Predrag Ikonić, Marica Petrović, Dragana Ilić Udovičić, Aleksandra Vasić Popović, Aleksandar Marić
Publikováno v:
Foods, Vol 12, Iss 12, p 2338 (2023)
The topic of this study is the factors that influence the consumption of traditional food products (TFPs) in tourism, as seen from the perspective of management-sector employees in food and beverage catering facilities. The paper aims to analyse the
Externí odkaz:
https://doaj.org/article/66833a8b800f4052868e90e1947ff91c
Autor:
Branislav Šojić, Predrag Ikonić, Sunčica Kocić-Tanackov, Tatjana Peulić, Nemanja Teslić, Miloš Županjac, Ivana Lončarević, Zoran Zeković, Milica Popović, Stefan Vidaković, Branimir Pavlić
Publikováno v:
Antibiotics, Vol 12, Iss 1, p 182 (2023)
Essential oils (EOs) isolated from different plant materials, namely Origanum majorana L., Satureja hortensis L., and Satureja montana L. (OMEO, SHEO, and SMEO, respectively), were used in fresh turkey sausage processing. The chemical composition and
Externí odkaz:
https://doaj.org/article/25662558bde74e4ca5b472f5f4dc9842
Autor:
Snežana Škaljac, Ljiljana Petrović, Marija Jokanović, Tatjana Tasić, Maja Ivić, Vladimir Tomović, Predrag Ikonić, Branislav Šojić, Natalija Džinić, Biljana Škrbić
Publikováno v:
International Journal of Food Properties, Vol 21, Iss 1, Pp 667-673 (2018)
The aim of this study was to determine the content of polycyclic aromatic hydrocarbons—PAHs (acenaphthylene, anthracene, fluorene, phenanthrene, pyrene, benz[a]anthracene, benzo[b]fluoranthene, benzo[k]fluoranthene, benzo[a]pyrene, chrysene, indeno
Externí odkaz:
https://doaj.org/article/b358f46e655e49ba91b15663c2f2deed
Autor:
Branislav Šojić, Vladimir Tomović, Marija Jokanović, Predrag Ikonić, Natalija Džinić, Sunčica Kocić-Tanackov, Ljiljana Popović, Tatjana Tasić, Jovo Savanović, Nataša Živković Šojić
Publikováno v:
Czech Journal of Food Sciences, Vol 35, Iss 3, Pp 189-193 (2017)
The antioxidant and antimicrobial activity of Juniperus communis L. essential oil (JO) in cooked sausages was examined. Sausages with different concentrations of JO (0.15.0 µl/g) and a control were prepared. Instrumental parameters of colour (CIE L*
Externí odkaz:
https://doaj.org/article/1b080b85c930425eba5aa19d5bbaaac3
Autor:
Đorđe Okanović, Milutin Ristić, Šandor Kormanjoš, Tatjana Tasić, Predrag Ikonić, Šojić Branislav, Miloš Pelić
Publikováno v:
Archives of Veterinary Medicine, Vol 10, Iss 2 (2017)
Bighead carp (Aristichthys nobilis) successfully grow in polyculture with carp, feeding on plankton. It has good quality of meat for both consumption and industrial processing. Th e quantity of by-products obtained during primary processing of bighea
Externí odkaz:
https://doaj.org/article/2b33e4e25098440085e89f0a7baf0afd
Autor:
Maja Ivić, Marija Jokanović, Natalija Džinić, Vladimir Tomović, Snežana Škaljac, Branislav Šojić, Tatjana Peulić, Predrag Ikonić
Publikováno v:
Archives of Veterinary Medicine, Vol 10, Iss 2 (2017)
Marination is oft en used to improve the yield and quality of chicken breast fi llets. Th e eff ects of freezing-thawing prior to marination and marination holding time on the instrumental and sensory properties of cooked marinated chicken fi llets w
Externí odkaz:
https://doaj.org/article/7829a7ae304746ccaeb64067edb2cd78
Autor:
Brankica Lakićević, Olivera Bunčić, Vera Katić, Zorica Lepšanović, Ljiljana Petrović, Vesna Janković, Predrag Ikonić
Publikováno v:
Acta Veterinaria, Vol 64, Iss 3, Pp 367-377 (2014)
Cilj ovog rada je bio da se utvrdi preživljavanje Listeria spp. u toku proizvodnje i zrenja tradicionalne srpske kobasice (Petrovačka kobasica) kao i da se okarakterišu izolati dobijeni umnožavanjem hlyA gena. Rezultati dobijeni standardnim mikro
Externí odkaz:
https://doaj.org/article/39c0b3e849ae4c848dbfcdebb011445a
Autor:
Marić, Bojana Kalenjuk Pivarski, Dragana Tekić, Stefan Šmugović, Maja Banjac, Aleksandra Novaković, Beba Mutavdžić, Velibor Ivanović, Dragan Tešanović, Bojan Đerčan, Predrag Ikonić, Marica Petrović, Dragana Ilić Udovičić, Aleksandra Vasić Popović, Aleksandar
Publikováno v:
Foods; Volume 12; Issue 12; Pages: 2338
The topic of this study is the factors that influence the consumption of traditional food products (TFPs) in tourism, as seen from the perspective of management-sector employees in food and beverage catering facilities. The paper aims to analyse the