Zobrazeno 1 - 10
of 30
pro vyhledávání: '"Tanja Vučić"'
Autor:
Miroljub Barać, Tanja Vučić, Nevena Barać, Ivana Sredović Ignjatović, Nermina Hasanbašić, Tarik Dizdarević, Radivoje Miljanić, Aleksandra Martinović, Zlatan Sarić
Publikováno v:
Mljekarstvo, Vol 74, Iss 3, Pp 195-207 (2024)
Lider cheese is a commercial full- fat semi-hard cheese produced from pasteurized goat`s milk in mountain area of Nikšić, Montenegro. The aim of this paper is to characterize the change of protein and fatty acid profiles, mineral content and antiox
Externí odkaz:
https://doaj.org/article/6d629c405d1544fcb622d0cb6a8365da
Autor:
Miroljub Barać, Zlatan Sarić, Tanja Vučić, Ivana Sredović Ignjatović, Danijel Milinčić, Bojana Špirović Trifunović, Milenko Smiljanić
Publikováno v:
Food Technology and Biotechnology, Vol 59, Iss 1, Pp 44-55 (2021)
Research background. Numerous factors affect the ripening of reduced-fat white cheese. The aim of this study is to investigate the influence of ripening environment (brine or vacuum plastic bags without brine) on the chemical composition, protein, fa
Externí odkaz:
https://doaj.org/article/cd8ae6ba7c6348daa52b5495d08fdc60
Autor:
Tanja Vučić, Danijel Milinčić, Slađana Žilić, Ivana Ignjatović-Sredović, Zlatan Sarić, Olivera Ećim-Đurić, Aleksandar Kostić, Miroljub Barać
Publikováno v:
Mljekarstvo, Vol 70, Iss 4, Pp 253-265 (2020)
The influence of simulated in vitro digestion on antioxidant potential of protein fractions of traditional Serbian white-brined cheeses was investigated. Water-soluble (WSF) and water-insoluble fractions (WINF) of three cow’s and three ovine white-
Externí odkaz:
https://doaj.org/article/f6b3d61f7afb4786919fac6f6f1845a2
Autor:
Miroljub Barać, Mirjana Kresojević, Bojana Špirović-Trifunović, Mirjana Pešić, Tanja Vučić, Aleksandar Kostić, Saša Despotović
Publikováno v:
Mljekarstvo, Vol 68, Iss 1, Pp 37-45 (2018)
This study deals with fatty acid profiles and mineral contents of traditional Serbian white cheeses in brine. Study covered four Serbian traditional white brined cheeses: Zlatar cheese, Sjenica cheese, Svrljig cheese and Homolje cheese prepared from
Externí odkaz:
https://doaj.org/article/f93643205c6240999a9e73a4d96a48fd
Publikováno v:
Mljekarstvo, Vol 67, Iss 1, Pp 3-16 (2017)
Sirevi kao i drugi fermentirani proizvodi na bazi mlijeka, osim izražene nutritivne vrijednosti, predstavljaju i dobar izvor biološki aktivnih proteina i peptida. Bioaktivni peptidi sira najvećim dijelom nastaju prilikom proizvodnje sira, a posebn
Externí odkaz:
https://doaj.org/article/da4628d375884642b97125f4ad30c39c
Autor:
Miroljub Barać, Milenko Smiljanić, Sladjana Žilić, Mirjana Pešić, Sladjana Stanojević, Milena Vasić, Tanja Vučić
Publikováno v:
Mljekarstvo, Vol 66, Iss 3, Pp 187-197 (2016)
This research is focused on proteolysis and total antioxidant capacity of proteins of white brined cheese prepared from overheated (90 °C, 10 minutes) cow milk. White brined cow cheese of overheated milk went through specific proteolytic changes dur
Externí odkaz:
https://doaj.org/article/6055acfee0f7481abc2c514213ddf907
Publikováno v:
Mljekarstvo, Vol 57, Iss 3, Pp 169-193 (2007)
Cheeses made on milk protein coaggregate basis are different thantraditionally made cheeses, in technological production process and sensory characteristics, especially texture and taste. In this research it was assumed that applied milk thermal trea
Externí odkaz:
https://doaj.org/article/5f39510d14024c40b2b745e952fec462
Autor:
Tanja Vučić, Zlatan Sarić, Milenko Smiljanić, Bojana Špirović Trifunović, Danijel D. Milinčić, Ivana Sredovic Ignjatovic, Miroljub B. Barać
Publikováno v:
Food Technology and Biotechnology
Food Technology and Biotechnology, Vol 59, Iss 1, Pp 44-55 (2021)
Food Technology and Biotechnology, Vol 59, Iss 1, Pp 44-55 (2021)
Research background. Numerous factors affect the ripening of reduced-fat white cheese. The aim of this study is to investigate the influence of ripening environment (brine or vacuum plastic bags without brine) on the chemical composition, protein, fa
Autor:
Miroljub B. Barać, Jovana Petrović, Tanja Vučić, Sladjana Zilic, Aleksandar Ž. Kostić, Mirjana B. Pešić, Ivana Sredovic Ignjatovic, Marina Soković, Danijel D. Milinčić
Publikováno v:
Foods
Foods, Vol 8, Iss 3, p 94 (2019)
Foods (Basel, Switzerland)
Volume 8
Issue 3
Foods, Vol 8, Iss 3, p 94 (2019)
Foods (Basel, Switzerland)
Volume 8
Issue 3
This study deals with the effect of in vitro digestion on the functional potential of traditional Serbian white-brined cheeses. The total antioxidant capacity, reducing power and iron (II) chelating properties as well as angiotensin-converting enyzme
Autor:
Sladjana Žilić, Milenko Smiljanić, Milena Vasić, Mirjana B. Pešić, Miroljub B. Barać, Sladjana P. Stanojevic, Tanja Vučić
Publikováno v:
Mljekarstvo, Vol 66, Iss 3, Pp 187-197 (2016)
Mljekarstvo
Mljekarstvo
This research is focused on proteolysis and total antioxidant capacity of proteins of white brined cheese prepared from overheated (90 degrees C, 10 minutes) cow milk. White brined cow cheese of overheated milk went through specific proteolytic chang