Zobrazeno 1 - 10
of 767
pro vyhledávání: '"Torbica Aleksandra"'
Autor:
Leković Suzana, Marković Stefan, Minić Đorđe, Todosijević Jovana, Torbica Aleksandra, Đukić Nevena
Publikováno v:
Kragujevac Journal of Science, Vol 2023, Iss 45, Pp 111-120 (2023)
Barley is an important source of b-glucans because they have a positive influence on human health and potential application in the food industry. The aim of this manuscript was to determine the variability of ten barley cultivars based on b-glucan co
Externí odkaz:
https://doaj.org/article/bda7a8560cf242bdb01a93cac0bb4193
Autor:
Belović Miona, Torbica Aleksandra, Škrobot Dubravka, Tomić Jelena, Čabarkapa Ivana, Živančev Dragan, Štatkić Slaviša, Aćin Vladimir, Kukurová Kristína, Ciesarová Zuzana
Publikováno v:
Ratarstvo i Povrtarstvo, Vol 57, Iss 1, Pp 8-13 (2020)
Triticale, a hybrid cereal developed by crossing of wheat and rye, has certain advantages over wheat, such as higher environmental tolerance and higher content of dietary fiber. The application of triticale flour in food industry is limited by poor r
Externí odkaz:
https://doaj.org/article/87488007109746c3803a4f1631840a7d
Autor:
Živančev Dragan, Jocković Bojan, Mladenov Novica, Torbica Aleksandra, Belović Miona, Mijić Branka, Ninkov Jordana
Publikováno v:
Chemical Industry and Chemical Engineering Quarterly, Vol 26, Iss 1, Pp 1-7 (2020)
Whole kernels of cereals are the most important source of magnesium. This mineral has several positive effects on human health. However, the human body cannot absorb 100% of magnesium from plant sources during digestion. Additionally, the wheat flour
Externí odkaz:
https://doaj.org/article/d9f644a9b6894eedbc70071f27c3b0dd
Autor:
Torbica Aleksandra M., Tomić Jelena M., Savanović Danica M., Pajin Biljana S., Petrović Jovana S., Lončarević Ivana S., Fišteš Aleksandar Z., Mocko-Blažek Karolina A.
Publikováno v:
Food and Feed Research, Vol 45, Iss 2, Pp 149-157 (2018)
Apple pomace, a by-product that remains after extraction of juice from fruit, is a good source of dietary fibre, minerals and different phytochemicals such as phenolic acids. Although the valorization of apple pomace as a bakery ingredient was perfor
Externí odkaz:
https://doaj.org/article/cf27aeb21fa04b5a91bc6b3f56b18415
Autor:
Tomić Jelena M., Torbica Aleksandra M., Belović Miona M., Popović Ljiljana M., Čakarević Jelena C., Savanović Danica M., Novaković Aleksandra R., Mocko-Blažek Karolina A.
Publikováno v:
Food and Feed Research, Vol 45, Iss 2, Pp 139-147 (2018)
The objective of this study was to evaluate the potential of pumpkin oil cake protein isolate in production of millet bread. For that purpose, breads were created by substitution of millet flour with proteins at 5, 10 and 15% level. Dough rheological
Externí odkaz:
https://doaj.org/article/a3f6804d434e44578cd546b56959cecd
Autor:
Novaković Aleksandra R., Karaman Maja A., Milovanović Ivan LJ., Torbica Aleksandra M., Tomić Jelena M., Pejin Boris M., Sakač Marijana B.
Publikováno v:
Food and Feed Research, Vol 45, Iss 2, Pp 119-128 (2018)
The aim of this work was to investigate nutritional profile in relation to proteins, amino acids, fatty acids and mineral composition, as well as phenolic profile of small edible fungal species Coprinellus disseminatus originated from Serbia. Total p
Externí odkaz:
https://doaj.org/article/96461ceafb434c22ba6500696ce99df9
Publikováno v:
Ratarstvo i Povrtarstvo, Vol 54, Iss 3, Pp 93-98 (2017)
This study investigates how genetic and climatic factors affect parameters of breadmaking quality of wheat kernel and flour starch component. Nine wheat cultivars with different combinations of HMW-GS were grown in three production years. Various rhe
Externí odkaz:
https://doaj.org/article/946ae73d383847f6a8d9b4679bc40607
Publikováno v:
Chemical Industry and Chemical Engineering Quarterly, Vol 23, Iss 4, Pp 473-481 (2017)
The aim of this study was to test the influence of scanning rate and meat type on the thermo-physical properties of meat and content of the freezable water in frozen meat, using differential scanning calorimetry (DSC). In this study, three types of m
Externí odkaz:
https://doaj.org/article/3437f40ba8e84c83b82f3397e05b6cf2
Autor:
Lončarević Ivana S., Fišteš Aleksandar Z., Rakić Dušan Z., Pajin Biljana S., Petrović Jovana S., Torbica Aleksandra M., Zarić Danica B.
Publikováno v:
Chemical Industry and Chemical Engineering Quarterly, Vol 23, Iss 2, Pp 197-206 (2017)
The aim of this study was to determine the effect of the main milling variables, i.e., agitator shaft speed (50, 75 and 100%, which is 25, 37.5 and 50 rpm) and milling time (30, 45 and 60 min) on physical and sensory properties of fat filling, as wel
Externí odkaz:
https://doaj.org/article/2bf16339b3ca420f94f8bc4e946f5796
Publikováno v:
Journal on Processing and Energy in Agriculture, Vol 20, Iss 4, Pp 165-169 (2016)
The aim of the study was to examine does it possible to improve bread properties of the bread based on wheat flour of poor technological quality by substitution of barley and millet flour. For that purpose were examined chemical properties of raw mat
Externí odkaz:
https://doaj.org/article/7574ee2a48744e50be83038780edd2f6