Zobrazeno 1 - 10
of 64
pro vyhledávání: '"Torbica Aleksandra M."'
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
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
Autor:
Tomić Jelena M., Belović Miona M., Torbica Aleksandra M., Pajin Biljana S., Lončarević Ivana S., Petrović Jovana S., Fišteš Aleksandar Z.
Publikováno v:
Food and Feed Research, Vol 43, Iss 2, Pp 145-152 (2016)
One of the potential raw materials which could be used for production of food with added nutritional value is tomato pomace, a by-product from tomato processing. On the other hand, requirements of consumers for diverse food with potential for health
Externí odkaz:
https://doaj.org/article/9c5f9588bab442cd8d28d5bc24e1e332
Autor:
Pestorić Mladenka V., Pojić Milica M., Filipčev Bojana V., Šimurina Olivera D., Torbica Aleksandra M., Janić-Hajnal Elizabet P.
Publikováno v:
Food and Feed Research, Vol 42, Iss 2, Pp 109-117 (2015)
This work was focused on the performance of trained and untrained panel in evaluating the texture of nine commercially produced wheat spaghetti. Several sensory methods were applied in order to investigate the performance of different panel groups. I
Externí odkaz:
https://doaj.org/article/c2db6703eadb4b57a17947bd1c916f06
Autor:
Tomić Jelena M., Torbica Aleksandra M., Popović Ljiljana M., Rakita Slađana M., Živančev Dragan R.
Publikováno v:
Food and Feed Research, Vol 42, Iss 2, Pp 83-90 (2015)
The wheat flour represents a complex system whose quality is influenced by several factors such as genotype, growing conditions and the complex interaction of genetic and environmental factors. In recent years, wheat quality fluctuation has become a
Externí odkaz:
https://doaj.org/article/d28c8e62ee5c4cceaeeae75da7cb50f5
Autor:
Rakita Slađana M., Torbica Aleksandra M., Dokić Ljubica P., Tomić Jelena M., Pojić Milica M., Hadnađev Miroslav S., Hadnađev-Dapčević Tamara R.
Publikováno v:
Food and Feed Research, Vol 42, Iss 2, Pp 91-99 (2015)
The aim of the present paper was to evaluate the influence of different climatic conditions on the activity of alpha-amylase in wheat samples and bread quality parameters. Three wheat varieties grown in three different localities in three years were
Externí odkaz:
https://doaj.org/article/51563ddc632b4324be50c79f8ee25594
Autor:
Mastilović Jasna S., Horvat Daniela I., Živančev Dragan R., Torbica Aleksandra M., Kevrešan Žarko S., Đukić Nevena, Magdić Damir N., Šimić Gordana H.
Publikováno v:
Hemijska Industrija, Vol 68, Iss 3, Pp 321-329 (2014)
Data on protein fractions proportion obtained with RP-HPLC and technological quality parameters for 29 wheat cultivars grown in Serbia and Croatia were used for studying of interrelations among wheat protein fractions with different solubility and
Externí odkaz:
https://doaj.org/article/927ee2444af74af0879f76db69de6d0b
Autor:
Živančev Dragan R., Nikolovski Branislava G., Torbica Aleksandra M., Mastilović Jasna S., Đukić Nevena H.
Publikováno v:
Chemical Industry and Chemical Engineering Quarterly, Vol 19, Iss 4, Pp 553-561 (2013)
Polymeric wheat endosperm proteins, especially the high-molecular-weight glutenin subunits (HMW-GS), are probably the most interesting protein fraction giving the essential information about bread-making quality of wheat flour. A relatively new me
Externí odkaz:
https://doaj.org/article/8091749cc5aa4b97b46a217980d359c6