Zobrazeno 1 - 10
of 93
pro vyhledávání: '"Tamara Dapčević-Hadnađev"'
Autor:
Miroslav Hadnađev, Marina Kalić, Veljko Krstonošić, Nataša Jovanović-Lješković, Tamara Erceg, Dubravka Škrobot, Tamara Dapčević-Hadnađev
Publikováno v:
Food Chemistry: X, Vol 17, Iss , Pp 100583- (2023)
Protein stabilized fish oil microcapsules were incorporated into chocolates in order to design fortified product which could bear the nutritional claim “source of or high omega-3 fatty acids”. Protein wall material (soy, whey and potato) influenc
Externí odkaz:
https://doaj.org/article/a1f6724d5d0d4155bf72113f3f6c16bc
Autor:
Jelena Tomić, Dubravka Škrobot, Ljiljana Popović, Tamara Dapčević-Hadnađev, Jelena Čakarević, Nikola Maravić, Miroslav Hadnađev
Publikováno v:
Food Technology and Biotechnology, Vol 60, Iss 4, Pp 488-498 (2022)
Research background. Despite the growing trend of the gluten-free market and the presence of a wide range of gluten-free products, there are still some shortcomings in nutritional and sensory quality of these products. The commercially available glut
Externí odkaz:
https://doaj.org/article/b143398cbb794f5dadb6fb61ba2e2d67
Autor:
Tamara Dapčević-Hadnađev, Alena Stupar, Dušan Stevanović, Dubravka Škrobot, Nikola Maravić, Jelena Tomić, Miroslav Hadnađev
Publikováno v:
Foods, Vol 11, Iss 24, p 3985 (2022)
This study aimed to determine the impact of ancient wheat varieties (emmer, spelt and khorasan) and spontaneous sourdough fermentation on the bioaccessibility of total phenolic content (TPC) and the DPPH antioxidant capacity evolution during breadmak
Externí odkaz:
https://doaj.org/article/01cc00f049a942e5bb0134a5cd8d60cf
Autor:
Dubravka Škrobot, Tamara Dapčević-Hadnađev, Jelena Tomić, Nikola Maravić, Nikola Popović, Pavle Jovanov, Miroslav Hadnađev
Publikováno v:
Foods, Vol 11, Iss 23, p 3927 (2022)
The aim of this study was to test the suitability of three different ancient wheat varieties (emmer, spelt and khorasan) to produce spontaneously fermented sourdough bread and to evaluate the impact on the dough rheological properties, ultrastructure
Externí odkaz:
https://doaj.org/article/f8c6904a0f174a0fb3ad1b2968a39868
Autor:
Jelena Tomić, Dubravka Škrobot, Tamara Dapčević-Hadnađev, Nikola Maravić, Slađana Rakita, Miroslav Hadnađev
Publikováno v:
Gels, Vol 8, Iss 12, p 774 (2022)
Gluten-free cookies based on rice and chickpea flour with reduced-fat and increased protein content compared with conventional commercial gluten-free cookies were developed and used as a base for further vegetable fat replacement with chia seed hydro
Externí odkaz:
https://doaj.org/article/a2555fbba06d4792a57a7485b05f8cb1
Autor:
Nikola Maravić, Dubravka Škrobot, Tamara Dapčević-Hadnađev, Biljana Pajin, Jelena Tomić, Miroslav Hadnađev
Publikováno v:
Foods, Vol 11, Iss 14, p 1992 (2022)
Whey protein and sourdough ferment were used in different combinations to prepare functional sponge cakes, and their mutual influence on batter rheological behaviour as well as product physico–chemical, textural, colour and sensory properties were
Externí odkaz:
https://doaj.org/article/bb258973f6f043d999a24286e00df1ab
Autor:
Jasna Mastilović, Tamara Dapčević Hadnađev, Olivera Šimurina, Milica Pojić, Mladenka Pestorić
Publikováno v:
Traditional European Breads ISBN: 9783031233517
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2576ae69b339e7d51e7f9f1dc8f71236
https://doi.org/10.1007/978-3-031-23352-4_15
https://doi.org/10.1007/978-3-031-23352-4_15
Autor:
Vladimir Aćin, Melekşen Akın, Admas Alemu, Osvin Arriagada, Suman Bakshi, Pradeep Bhati, Ljiljana Brbaklić, Zsuzsanna Bugyi, Elaine Ceresino, Aakash Chawade, Tamara Dapčević Hadnađev, Sadiye Peral Eyduran, Arnout R.H. Fischer, Agata Gadaleta, Tamer H. Gamel, Grzegorz Ganczewski, Svetlana Glogovac, Hanna Górska-Warsewicz, Mustafa Guzel, Nihal Guzel, Miroslav Hadnađev, Cynthia Helou, Maria Itria Ibba, Goran Jaćimović, Edina Jaksics, Sanjay J. Jambhulkar, Radivoje Jevtić, Bojan Jocković, Eva Johansson, Suchita Kamble, Marietta Kiss, Ankica Kondić-Špika, Ramune Kuktaite, Uttam Kumar, Bartosz Kwiatkowski, Maryke Labuschagne, Mirjana Lalošević, Sbatie Lama, Yuzhou Lan, Bernadett Langó, Amir Maqbool, Ilaria Marcotuli, Cristina Martínez-Villaluenga, Sanja Mikić, Milan Mirosavljević, Dorothy Nakimbugwe, Renáta Németh, Nhamo Nhamo, Dubravka Novotni, Gül Ebru Orhun, Natalia Palacios-Rojas, Elena Peñas, Milica Pojić, Mahbubjon Rahmatov, Marianna Rakszegi, Krystyna Rejman, Ritva Repo-Carrasco-Valencia, João Miguel Rocha, Aldo Rosales-Nolasco, Alexandru Vasile Rusu, Eszter Schall, Andrés R. Schwember, Endang M. Septiningsih, Jose Miguel Soriano, Zoltán Szakály, Firew Tafesse, Abidemi Olutayo Talabi, Kassahun Tesfaye, Michael J. Thomson, Irene Tomé-Sánchez, Sándor Tömösközi, Monica Trif, Kurniawan Rudi Trijatmiko, Dragana Trkulja, Nikolaos Tsakirpaloglou, Secil Turksoy, Daniel Vazquez, Kubilay Yıldırım, Dragan Živančev, Vesna Župunski
Publikováno v:
Developing Sustainable and Health Promoting Cereals and Pseudocereals ISBN: 9780323905664
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3c8bed499da629b791e8785a847b0501
https://doi.org/10.1016/b978-0-323-90566-4.09992-6
https://doi.org/10.1016/b978-0-323-90566-4.09992-6
Publikováno v:
Innovative Processing Technologies for Healthy Grains
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f73b217cabb364557abf78f16eb16ddc
https://doi.org/10.1002/9781119470182.ch5
https://doi.org/10.1002/9781119470182.ch5
Processing strategies to improve the breadmaking potential of whole-grain wheat and non-wheat flours
Publikováno v:
Discover Food. 2
Strategies to increase the bio-functionality of staple food, such as bread, by incorporating whole-grain wheat flour or flour from other, non-wheat grains instead of refined wheat flour are often constrained with the lack of their techno-functionalit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6b7af7556b27864f68fd36c520e22674
https://doi.org/10.1007/s44187-022-00012-w
https://doi.org/10.1007/s44187-022-00012-w