Zobrazeno 1 - 8
of 8
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cc4ab00b9faf79cab52f5decd7cadf0f
https://doi.org/10.21603/2308-4057-2020-2-259-267
https://doi.org/10.21603/2308-4057-2020-2-259-267
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::031eedf45ac5a5638137cb6be5de38cc
https://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2018/2217-53691807129S.pdf
https://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2018/2217-53691807129S.pdf
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1792b3343bc19764ca5c582ce0c90b77
https://doi.org/10.7251/vetj1802297m
https://doi.org/10.7251/vetj1802297m
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8c3ef1d6ef6871640a08889fbc16456d
https://doi.org/10.7251/vetjen1802297m
https://doi.org/10.7251/vetjen1802297m
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6e809c273412394c64ff50342e6beb3b
https://doi.org/10.7251/ghte1713007v
https://doi.org/10.7251/ghte1713007v
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a798363f83b5a8e6936ea6636a2e92ba
https://doi.org/10.1016/j.lwt.2015.07.022
https://doi.org/10.1016/j.lwt.2015.07.022
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9e6d6dcbdd62ae0f09eafc5c554c1aec
https://doi.org/10.7251/ghte1208013s
https://doi.org/10.7251/ghte1208013s