Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Slavica Cabrilo"'
Autor:
Nikola Ristic, Miroljub Barac, Slavica Cabrilo, Mirjana Pesic, Sladjana Stanojevic, Sladjana Zilic, Ognjen Macej
Publikováno v:
International Journal of Molecular Sciences, Vol 11, Iss 12, Pp 4973-4990 (2010)
Extractability, extractable protein compositions, technological-functional properties of pea (Pisum sativum) proteins from six genotypes grown in Serbia were investigated. Also, the relationship between these characteristics was presented. Investigat
Externí odkaz:
https://doaj.org/article/fd943c129bb946e4b729e1130c0d4eec
Autor:
Miodrag Jankovic, Slavica Cabrilo, Mirjana B. Pešić, Branislav Zlatković, Sladjana P. Stanojevic, Miroljub B. Barać, Milica Pavlicevic
Publikováno v:
International Journal of Food Science & Technology. 47:1457-1467
Summary The aim of this study was to investigate the effects of partial enzymatic hydrolysis on functional properties of two different pea protein isolates obtained from two pea genotypes, Maja and L1. Papain and commercial protease (Streptomyces gri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7d456d0b6e66f8140556aac5f21e28e9
https://doi.org/10.1111/j.1365-2621.2012.02993.x
https://doi.org/10.1111/j.1365-2621.2012.02993.x
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
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/
http://www.mdpi.com/1422-0067/12/12/8372/
Autor:
B Slavica Cabrilo, B Mirjana Pesic, Z Aleksandar Kostic, P Sladjana Stanojevic, B Miroljub Barac
Publikováno v:
Acta periodica technologica (2015) (46):1-18
Acta Periodica Technologica, Vol 2015, Iss 46, Pp 1-18 (2015)
Acta periodica technologica
Acta Periodica Technologica, Vol 2015, Iss 46, Pp 1-18 (2015)
Acta periodica technologica
Due to high nutritive quality, good techno-functional properties and low cost, legume protein products are becoming the most appropriate alternative to protein products of animal origin. In food industries, these products are usually used as techno-f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::491ff5fa0568da827b131a374b456680
http://scindeks.ceon.rs/article.aspx?artid=1450-71881546001B
http://scindeks.ceon.rs/article.aspx?artid=1450-71881546001B
Autor:
Sladjana Zilic, Slavica Cabrilo, Mirjana B. Pešić, Ognjen D. Maćej, Miroljub B. Barać, Nikola M. Ristic, Sladjana P. Stanojevic
Publikováno v:
International Journal of Molecular Sciences; Volume 11; Issue 12; Pages: 4973-4990
International Journal of Molecular Sciences
International Journal of Molecular Sciences, Vol 11, Iss 12, Pp 4973-4990 (2010)
International Journal of Molecular Sciences
International Journal of Molecular Sciences, Vol 11, Iss 12, Pp 4973-4990 (2010)
Extractability, extractable protein compositions, technological-functional properties of pea (Pisum sativum) proteins from six genotypes grown in Serbia were investigated. Also, the relationship between these characteristics was presented. Investigat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fb07ad325c31f6fa55efb51709541485
Autor:
Nikola Ristić, Milica Pavlićević, Ognjen Maćej, Slađana Stanojević, Mirjana Pešić, Slavica Čabrilo, Miroljub Barać
Publikováno v:
International Journal of Molecular Sciences, Vol 12, Iss 12, Pp 8372-8387 (2011)
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://doaj.org/article/8a73508df8054dfa9c6f78350ae3ba0f