Zobrazeno 1 - 10
of 37
pro vyhledávání: '"Slavica Grujić"'
Autor:
Slavica Grujić, Mirjana Grujčić
Publikováno v:
Foods and Raw Materials, Vol 11, Iss 2, Pp 259-271 (2023)
An inadequate diet and lifestyle are major causes of various diseases. A healthy diet can prevent diseases and maintain a good health status. The present research objective was to test young consumers for their preference for healthy diets and their
Externí odkaz:
https://doaj.org/article/1926d3e6dff545138ee69f7739ddb0d8
Publikováno v:
Journal of Chemists, Technologists and Environmentalists, Vol 4, Iss 1 (2023)
The aim of this research was to determine the effect of buckwheat flour addition on the selected quality parameters of nutritive enriched wheat scones. Wholegrain buckwheat flour was used to subsitute 15%, 30% and 45% of white wheat flour to produce
Externí odkaz:
https://doaj.org/article/3176adc8507143479c73f566bf2e9076
Autor:
Kristina Gopčević, Slavica Grujić, Jelena Arsenijević, Ana Džamić, Ivona Veličković, Lidija Izrael-Živković, Ana Medić, Jelena Mudrić, Marina Soković, Ana Đurić
Publikováno v:
Scientific Reports, Vol 12, Iss 1, Pp 1-14 (2022)
Abstract The aim of the study was to investigate the biological activity and chemical composition of Satureja kitaibelii Wierzb. ex Heuff. LC–PDA/MS analyses for the aqueous extracts (A1-stem, leaves and flowers, A2-leaves and flowers) and ethyl-ac
Externí odkaz:
https://doaj.org/article/65f35a934e5a4a1db899c43dfb65f0cd
Publikováno v:
Journal of Chemists, Technologists and Environmentalists, Vol 2, Iss 1, Pp 17-27 (2021)
The aim of this research was to determine existence of the correlation between chemical and certain rheological quality parameters of different wheat flour samples and quality of bread produced from them. Three samples of wheat flour type 500, whi
Externí odkaz:
https://doaj.org/article/58a3a162aa42447e81241e6dd143ce27
Autor:
Ivona Veličković, Željko Žižak, Nataša Simin, Kristina Bekvalac, Marija Ivanov, Marina Soković, Petar D. Marin, Slavica Grujić
Publikováno v:
Botanica Serbica, Vol 45, Iss 2, Pp 215-222 (2021)
The berries of Rubus discolor are considered a rich source of phytochemicals which could play an important role in the prevention of prevalent contemporary chronic diseases. Thus, the goal of the presented study was to determine the profile of phenol
Externí odkaz:
https://doaj.org/article/eea60985d95b40169104d1dfad3b33d8
Publikováno v:
Journal of Chemists, Technologists and Environmentalists, Vol 1, Iss 1, Pp 41-53 (2020)
The aim of this research was developing a formulation for muffins, produced with whole-grain wheat flour, suitable and safe for nutrition of people with carbohydrate metabolism disorders (diabetics). Recommendations for diabetics’ nutrition were
Externí odkaz:
https://doaj.org/article/0fff6f35ccc24e0da6fdd77f194a88e4
Autor:
Slavica Grujić, Mirjana Grujčić
Publikováno v:
Acta Economica, Vol 19, Iss 34 (2021)
Food processing enterprises could ensure production competitiveness by improving product quality and harmonising it with consumer requirements. The noncommunicable diet-related diseases have been increasing rapidly among consumers in the last decade
Externí odkaz:
https://doaj.org/article/4e16f4aacdea47bc8a2de0160b82f95f
Autor:
Ivona VELIČKOVIĆ, Željko ŽIŽAK, Nemanja RAJČEVIĆ, Marija IVANOV, Marina SOKOVIĆ, Petar D. MARIN, Slavica GRUJIĆ
Publikováno v:
Notulae Botanicae Horti Agrobotanici Cluj-Napoca, Vol 49, Iss 1 (2021)
Prunus spinosa leaf extracts in solvents of different polarity (water, ethanol and acetone), their phenol, flavonoid and anthocyanin contents and biological properties were the object of this study. The richest in phenols as well as in flavonoids was
Externí odkaz:
https://doaj.org/article/16e613ee2a2247d8b69f8465ec587568
Publikováno v:
АГРОЗНАЊЕ. 23
The aim of this paper was to evaluate sensory quality of commercial boiled chicken sausages and boiled pork sausages with different salt content. Descriptive sensory analysis was used. The basic physicochemical parameters of samples were also determi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::417f6660160635bdbf053781e683ea37
https://doi.org/10.7251/agren2202077o
https://doi.org/10.7251/agren2202077o
Autor:
Božana Odžaković, Slavica Grujić
Publikováno v:
JOURNAL OF ENGINEERING & PROCESSING MANAGEMENT. 13
Diabetes is a complex, chronic illness that demands a healthy diet. The overall quality of consumed food is important for diabetics, but benefits are expected from whole grains and lower-energy food. Choice of appropriate sweet bakery product may pre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2f74448a7055605325b8b2a2ecfd8c58
https://doi.org/10.7251/jepm2102054g
https://doi.org/10.7251/jepm2102054g