Zobrazeno 1 - 10
of 59
pro vyhledávání: '"Stanislava &. Gorjanović"'
Autor:
Stanislava Gorjanović, Snežana Zlatanović, Jovanka Laličić-Petronijević, Margarita Dodevska, Darko Micić, Milica Stevanović, Ferenc Pastor
Publikováno v:
npj Science of Food, Vol 8, Iss 1, Pp 1-11 (2024)
Abstract The functionalization of food products with agri-industial residues is of great interest. Apple and beetroot pomace flour, abundant in dietary fiber and antioxidants, were incorporated into jelly candies using agar, pectin, or gelatin. Three
Externí odkaz:
https://doaj.org/article/f539fb3e61464007bafc80e33b6c394e
Autor:
Marija Petrović, Sonja Veljović, Nikola Tomić, Snežana Zlatanović, Tomislav Tosti, Predrag Vukosavljević, Stanislava Gorjanović
Publikováno v:
Food Technology and Biotechnology, Vol 59, Iss 3, Pp 282-294 (2021)
Research background. Apple juice is one of the most popular and liked beverages worldwide. Due to the increased health consciousness among consumers, beetroot and chokeberry juices have also rising consumption trends. Despite representing a considera
Externí odkaz:
https://doaj.org/article/e0a3459f89134f56a3fe29d69cc9c0a7
Autor:
Saša Đurović, Lato Pezo, Uroš Gašić, Stanislava Gorjanović, Ferenc Pastor, Julia G. Bazarnova, Yulia A. Smyatskaya, Zoran Zeković
Publikováno v:
Foods, Vol 12, Iss 4, p 809 (2023)
Stinging nettle (Urtica dioica L.) is one fantastic plant widely used in folk medicine, pharmacy, cosmetics, and food. This plant’s popularity may be explained by its chemical composition, containing a wide range of compounds significant for human
Externí odkaz:
https://doaj.org/article/ff71ca3f43394561bc7373b8f9769cca
Autor:
Jasmina Mitrevski, Nebojša Đ. Pantelić, Margarita S. Dodevska, Jovana S. Kojić, Jelena J. Vulić, Snežana Zlatanović, Stanislava Gorjanović, Jovanka Laličić-Petronijević, Sonja Marjanović, Vesna V. Antić
Publikováno v:
Foods, Vol 12, Iss 2, p 322 (2023)
The demand for ready-to-use functional foods is high, which encourages manufacturers to develop new, nutritionally valuable products. As an excellent source of biologically active compounds, beetroot (Beta vulgaris L.) is considered to have highly be
Externí odkaz:
https://doaj.org/article/5cbc8b188d29428cb145df5a26023f10
Autor:
Marina Jovanović, Snežana Zlatanović, Darko Micić, Dragan Bacić, Dragana Mitić-Ćulafić, Mihal Đuriš, Stanislava Gorjanović
Publikováno v:
Foods, Vol 10, Iss 8, p 1696 (2021)
Following the idea of sustainability in food production, a yogurt premix based on beetroot (Beta vulgaris) pomace flour (BPF) was developed. BPF was granulated with lactose solution containing lactic acid bacteria (LAB) by a fluidized bed. Particle s
Externí odkaz:
https://doaj.org/article/5e87d0c64ef84a39a556ac89e27386d7
Autor:
Jovanka Laličić-Petronijević, Draženka Komes, Stanislava Gorjanović, Ana Belščak-Cvitanović, Lato Pezo, Ferenc Pastor, Sanja Ostojić, Jovanka Popov-Raljić, Desanka Sužnjević
Publikováno v:
Food Technology and Biotechnology, Vol 54, Iss 1, Pp 13-20 (2016)
Antioxidant (AO) capacity of chocolates with 27, 44 and 75 % cocoa was assessed after production and during twelve months of storage by direct current (DC) polarographic assay, based on the decrease of anodic current caused by the formation of hydrox
Externí odkaz:
https://doaj.org/article/356fc9148d4c4e5d8df3e8197f5d1e82
Autor:
Marina Jovanović, Marija Petrović, Jelena Miočinović, Snežana Zlatanović, Jovanka Laličić Petronijević, Dragana Mitić-Ćulafić, Stanislava Gorjanović
Publikováno v:
Foods, Vol 9, Iss 6, p 763 (2020)
To meet the demand for new functional foods in line with the trend of sustainable development, a novel probiotic yogurt fortified with 1%, 3%, and 5% apple pomace flour (APF) added immediately after inoculation with Lactobacillus acidophilus, Strepto
Externí odkaz:
https://doaj.org/article/e3d6b3183b874d5e9b12ed6b4d4bfa97
Autor:
Stanislava Gorjanović, Darko Micić, Ferenc Pastor, Tomislav Tosti, Ana Kalušević, Slavica Ristić, Snežana Zlatanović
Publikováno v:
Antioxidants, Vol 9, Iss 5, p 413 (2020)
Apple pomace flour (APF) obtained at industrial scale level by the application of innovative technological process (dehydration (5 h, T ≤ 55 °C), grinding (300 µm)) was evaluated as a source of bioactive compounds with antioxidative, antiobesity
Externí odkaz:
https://doaj.org/article/1ce4fd879a4242778dcb8ec3a57700c7
Autor:
Snežana Zlatanović, Ana Kalušević, Darko Micić, Jovanka Laličić-Petronijević, Nikola Tomić, Sanja Ostojić, Stanislava Gorjanović
Publikováno v:
Foods, Vol 8, Iss 11, p 561 (2019)
Apple pomace flour (APF) with high content of dietary fibers (DF), total polyphenolics (TPCs) and flavonoids (TFCs) was produced at the industrial scale. Bulk and tapped density, swelling, water and oil holding capacity, solubility and hydration dens
Externí odkaz:
https://doaj.org/article/89b62ff452b54e669458f9a86b19420c
Autor:
Tatjana Šoštarić, Marija Simić, Zorica Lopičić, Snežana Zlatanović, Ferenc Pastor, Anja Antanasković, Stanislava Gorjanović
Publikováno v:
Processes; Volume 11; Issue 5; Pages: 1343
This article presents studies, whose main goal was to minimize food waste. To achieve this goal, it is necessary to expand the scope of their application, for example, for the purification of polluted water from heavy metals. Millions of tons of wast
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6c40b3d4cb30e94706a27bb91ce449a6
https://doi.org/10.3390/pr11051343
https://doi.org/10.3390/pr11051343