Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Snezana Skaljac"'
Autor:
Jelena Vranešević, Suzana Vidaković Knežević, Brankica Kartalović, Snežana Škaljac, Nada Plavša, Krešimir Mastanjević, Nikolina Novakov
Publikováno v:
Archives of Veterinary Medicine, Vol 17, Iss 1 (2024)
This review article presents various aspects of polycyclic aromatic hydrocarbons (PAH) found in smoked animal-derived foods. The article covers PAHs and smoking methods, their levels and origins, regulatory aspects, existing knowledge gaps, as well a
Externí odkaz:
https://doaj.org/article/e6501e11707c41f5960f464bafa5b715
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
Publikováno v:
Macedonian Journal of Chemistry and Chemical Engineering, Vol 33, Iss 2, Pp 227-236 (2014)
The occurrence of polycyclic aromatic hydrocarbons (PAHs) in smoked dry fermented sausage with protected designation of origin Petrovská klobása from Serbia was determined by analysing PAHs from the US EPA and the EU priority lists. The peeled natu
Externí odkaz:
https://doaj.org/article/ded39a2d49244c1da6f09bf88d98d818
Autor:
Marija, Jokanovic (AUTHOR), Snezana, Skaljac (AUTHOR), Branislav, Sojic (AUTHOR), Vladimir, Tomovic (AUTHOR), Branimir, Pavlic (AUTHOR), Predrag, Ikonic (AUTHOR), Tatjana, Peulic (AUTHOR), Stefan, Vidaković (AUTHOR), Aljosa, Gnip (AUTHOR), Milos, Zupanjac (AUTHOR), Danica, Savanović (AUTHOR)
Publikováno v:
Fleischwirtschaft. 4/25/2023, Issue 4, p90-94. 5p.
Autor:
Predrag Ikonić, Maja Ivić, Vladimir Tomović, Snezana Skaljac, Marija Jokanović, Bojana Ikonić, Branislav Šojić, Jelena Ivetić, Tatjana Peulić
Publikováno v:
Chemical Industry and Chemical Engineering Quarterly, Vol 26, Iss 1, Pp 79-87 (2020)
The aim of this study was to investigate textural characteristics of three traditional dry fermented sausages (Sremski kulen, Lemeški kulen and Petrovská klobása) manufactured in different small-scale facilities in northern Serbia, and to correlat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d80971eb333de434c7b1af719ec6038a
http://www.doiserbia.nb.rs/img/doi/1451-9372/2020/1451-93721900027J.pdf
http://www.doiserbia.nb.rs/img/doi/1451-9372/2020/1451-93721900027J.pdf
Autor:
Dragan, Vasilev, Marija, Jokanovic, Igor, Tomasevic, Dragan, Vujadinovic, Snezana, Skaljac, Branislav, Sojic, Vladimir, Tomovic, Aleksandra, Martinovic, Mila, Tomovic, Vesna, Dordevic, Anamarija, Mandic, Ivana, Nikolic, Milenko, Smiljanic
Publikováno v:
Fleischwirtschaft; 10/16/2023, Issue 10, p98-104, 7p
Autor:
R Natalija Dzinic, A Tatjana Tasic, V Branislav Sojic, B Snezana Skaljac, R Marija Jokanovic, M Predrag Ikonic, M Vladimir Tomovic, Z Snezana Kravic
Publikováno v:
Acta Periodica Technologica, Vol 2016, Iss 47, Pp 75-81 (2016)
Acta periodica technologica (2016) (47):75-81
Acta periodica technologica (2016) (47):75-81
This work is concerned with the oxidative stability and sensory characteristics of traditional fermented sausage Petrovská klobása, produced with the addition of commercial starter culture (SC). Fatty acids profile, thiobarbituric acid-reactive sub
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::18979c0ecfc28f0e452af0a41f524553
http://www.doiserbia.nb.rs/img/doi/1450-7188/2016/1450-71881647075S.pdf
http://www.doiserbia.nb.rs/img/doi/1450-7188/2016/1450-71881647075S.pdf
Autor:
Maja Ivić, Bojana Danilović, Tatjana Tasić, Branislav Šojić, Natalija Dzinic, Vladimir Tomović, Predrag Ikonić, Snezana Skaljac, Marija Jokanović
Publikováno v:
Procedia Food Science. 5:262-265
The effect of adding Staphylococcus xylosus on the oxidative stability and sensory properties of the traditional sausage (Petrovská klobása) subjected to industrial conditions of ripening was studied at day 0 and after 1 and 2 months of storage. Du
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1b071ef661246b0561c7301083a078cc
https://doi.org/10.1016/j.profoo.2015.09.075
https://doi.org/10.1016/j.profoo.2015.09.075
Autor:
Aleksandra Martinovic, Igor Tomasevic, Snezana Skaljac, Dragomir Lukač, Ivan Pihler, Marija Jokanović, Ivana Vasiljević, Mila Tomović, Branislav Šojić, Vladimir Tomović
Publikováno v:
58th International Meat Industry Conference (Meatcon2015)
Concentration of cadmium was investigated in the heart, tongue, lungs, spleen, liver, kidney, testis, brain and thymus of 15 Saanen goat male kids. This element was determined by inductively coupled plasma optical emission spectrometry (ICP-OES), aft
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b690a0cff8d9c97f47fd8aa7cc538347
https://doi.org/10.1016/j.profoo.2015.09.082
https://doi.org/10.1016/j.profoo.2015.09.082