Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Rada Jevtić Mučibabić"'
Autor:
Nebojša Ilić, Miona Belović, Nurgin Memiši, Mladenka Pestorić, Dubravka Škrobot, Lato Pezo, Rada Jevtić-Mučibabić, Yolanda Sanz, Jerome Brouzes
Publikováno v:
Foods, Vol 13, Iss 19, p 3021 (2024)
Novel probiotic yoghurt was produced using the combination of bacterial cultures Lactobacillus plantarum HA119 and Bifidobacterium animalis subsp. lactis B94 and yoghurt bacteria Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophi
Externí odkaz:
https://doaj.org/article/93e1d16573834c7baea7cec9cfe88b06
Autor:
Damjan Vučurović, Bojana Bajić, Zorana Trivunović, Jelena Dodić, Marko Zeljko, Rada Jevtić-Mučibabić, Siniša Dodić
Publikováno v:
Foods, Vol 13, Iss 5, p 711 (2024)
The importance and interest in the efficient use and valorization of agro-industrial residues and by-products have grown due to environmental problems associated with improper disposal. Biotechnological production processes, including microbial biosu
Externí odkaz:
https://doaj.org/article/b99b5186356540ecbf79294c944a47f7
Publikováno v:
Foods, Vol 12, Iss 1, p 107 (2022)
Microbial proteins, i.e., single-cell proteins or microbial biomass, can be cultivated for food and animal feed due to their high protein content and the fact that they represent a rich source of carbohydrates, minerals, fats, vitamins, and amino aci
Externí odkaz:
https://doaj.org/article/4da7b706762c42e191670999d2e4b068
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
Publikováno v:
Fermentation, Vol 8, Iss 3, p 114 (2022)
Global economic development has led to the widespread use of fossil fuels, and their extensive use has resulted in increased environmental pollution. As a result, significantly more attention is being paid to environmental issues and alternative rene
Externí odkaz:
https://doaj.org/article/b3e9b6e182c24e5fa33ae66e7a8fcd94
Autor:
Bojana Filipčev, Nevenka Rajic, Jelena Krulj, Marija Bodroza-Solarov, Rada Jevtić-Mučibabić, Lato Pezo, Jovana Kojić
Publikováno v:
Chemical Industry and Chemical Engineering Quarterly, Vol 26, Iss 4, Pp 377-384 (2020)
Chemical Industry & Chemical Engineering Quarterly
Chemical Industry & Chemical Engineering Quarterly
The use of natural zeolite ? clinoptilolite, to protect wheat grain from storage insects within environmentally-friendly storage techniques can lead to the presence of small amounts of zeolite residues in flour. This study investigated the influence
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::965a8cafaf89d88e0e621d2dce338c81
http://www.doiserbia.nb.rs/img/doi/1451-9372/2020/1451-93722000015B.pdf
http://www.doiserbia.nb.rs/img/doi/1451-9372/2020/1451-93722000015B.pdf
Autor:
Siniša Dodić, Vanja Vlajkov, Damjan G. Vučurović, Bojana Bajić, M. S. Jovanović, Rada Jevtić-Mučibabić
Publikováno v:
Journal of the Serbian Chemical Society, Vol 85, Iss 2, Pp 177-189 (2020)
Wheat chaff as an agricultural waste represents a cheap raw material for biotechnological processes. With its lignocellulosic composition, it is suitable for producing hydrolytic enzymes for second generation renewable fuel production technologies. T
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::25618132bdb5524ccac70d5168612de3
https://doi.org/10.2298/jsc190530080j
https://doi.org/10.2298/jsc190530080j
Autor:
M Violeta Knežević, L J Biljana Lončar, A Tatjana Kuljanin, S Vladimir Filipović, C Rada Jevtić-Mučibabić, R Milica Nićetin
Publikováno v:
Food and Feed Research, Vol 45, Iss 2, Pp 169-177 (2018)
Food and Feed Research (2018) 45(7):169-177
Food and Feed Research (2018) 45(7):169-177
In sugar industry, separation of undesirable compounds in sugar beet juice is done mostly by CaO and carbon dioxide. In order to reduce the amount of lime, a new method of pectin separation based on the application CaSO4 with the addition of various
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c33ff0f6d57358050696ed5430481c9d
https://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2018/2217-53691807169K.pdf
https://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2018/2217-53691807169K.pdf
Autor:
Vladimir Filipović, Tamara Dapčević Hadnađev, Olivera Šimurina, Bojana Filipčev, Rada Jevtić-Mučibabić, Biljana Lončar
Publikováno v:
Journal of Texture Studies. 46:353-364
This study aimed to assess the effects of beet molasses in two forms, liquid and dry, on dough rheological profile and biscuit quality. Molasses was applied over 10–50% (flour basis) range. Increasing molasses doses exhibited weakening of dough str
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::72b10c29fcdf231fa5e5362f97059c9b
https://doi.org/10.1111/jtxs.12135
https://doi.org/10.1111/jtxs.12135
CaSO4 and cationic polyelectrolyte as possible pectin precipitants in sugar beet juice clarification
Autor:
Biljana Lončar, Lato Pezo, Tatjana Kuljanin, Milica Nićetin, Rada Jevtić-Mučibabić, Violeta Knezevic
Publikováno v:
Hemijska industrija (2015) 69(6):617-625
Hemijska Industrija, Vol 69, Iss 6, Pp 617-625 (2015)
Hemijska Industrija, Vol 69, Iss 6, Pp 617-625 (2015)
Three pectin preparations were isolated from fresh sugar beet pulp during the 150 minutes of extraction, at pH values of 1, 3.5 and 8.5. CaSO4 precipitant was added to 100 cm3 of 0.1% (wt) solution of pectin. Studies were performed with 9 different c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bcdb3c563cae8555b189965c7cfc48e6
https://doi.org/10.2298/hemind141015085k
https://doi.org/10.2298/hemind141015085k