Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Snježana Mandić"'
Publikováno v:
Journal of Chemists, Technologists and Environmentalists, Vol 3, Iss 1, Pp 20-26 (2022)
In this study, the effect of incorporation of the plant extracts in a natural casing on the color and sensory attributes in fermented sausages, “sucuk” type, was evaluated. The sausages were produced in industrial conditions, stuffed into the
Externí odkaz:
https://doaj.org/article/66d671ca56eb47628b7b563f4591b257
Publikováno v:
Foods and Raw Materials, Vol 8, Iss 2, Pp 259-267 (2020)
Introduction. Non-meat proteins are widely used in meat processing. In our study, we analyzed the effects of whey and soy protein isolates on the physicochemical and sensory properties of domestic fermented sausage. Study objects and methods. Five gr
Publikováno v:
Food and Feed Research, Vol 45, Iss 2, Pp 129-137 (2018)
The paper analyses the effect of cooling/heating rate of chicken meat (Pectoralis major) on the crystallization temperature (Tcon, Tc, Tcend), melting temperature (Tmon, Tm, Tmend), crystallization enthalpy (ΔHc) and melting enthalpy (ΔHm). Chicken
Publikováno v:
ВЕТЕРИНАРСКИ ЖУРНАЛ РЕПУБЛИКЕ СРПСКЕ. 18
U radu je opisana primjena HACCP sistema u procesu proizvodnjehladno dimljene pastrmke. Praćena je proizvodnja hladno dimljenog filetapastrmke (Oncorhynchus mykiss) sa stanovišta bezbjednosti proizvoda spremnih zakonzumiranje. Proces prerade je pos
Publikováno v:
ВЕТЕРИНАРСКИ ЖУРНАЛ РЕПУБЛИКЕ СРПСКЕ. 18
The paper describes the application of the HACCP system in theproduction process of cold smoked trout. The production of cold smoked trout fillets(Oncorhynchus mykiss) was analyzed from the standpoint of the safety of ready-toeatproducts. The process
Publikováno v:
GLASNIK HEMIČARA, TEHNOLOGA I EKOLOGA REPUBLIKE SRPSKE. 8
Proteoliza sarkoplazmaticnih i miofibrilarnih proteina je vrlo važna biohemijska pojava koja se javlja u toku zrenja fermentisanih proizvoda od mesa. Kao rezultat aktivnosti proteinaza i peptidaza, povecava se sadržaj polipeptida, peptida i slobodn
Autor:
Bjørg Egelandsdal, T.T. Håseth, Ana Velemir, Aleksandra Martinovic, Milena Bjelanovic, Snježana Mandić, Vladana Grabež, Sandra Stojković, Goran Vucic
Publikováno v:
LWT - Food Science and Technology. 64:1217-1224
Differences in the production process, the composition of volatile compounds (VOCs), physicochemical parameters and sensory properties were studied in Stelja sheep ham, produced in Bosnia and Herzegovina (B&H) and Montenegro (MN) using different tech
Autor:
Snježana Matoš, Snježana Mandić, Dino Hasanagić, Svjetlana S. Pavičić, Zoran Kukrić, Ivan Samelak
Publikováno v:
GLASNIK HEMIČARA, TEHNOLOGA I EKOLOGA REPUBLIKE SRPSKE. 3
SDS-PAGE elektroforezom analizirani su proteinski profili polusušenih kobasica proizvedenih u tradicionalnim i industrijskim uslovima. Pripremom uzoraka razdvojene su sarkoplazmatične i miofibrilarne frakcije.Računarskim programom Total Lab denzit
Publikováno v:
Gazette of Chemists, Technologists & Environmentalists of Republic of Srpska / Glasnik Hemicara, Tehnologa i Ekologa Republike Srpske. Dec2017, Vol. 13, p7-14. 8p.