Zobrazeno 1 - 10
of 47
pro vyhledávání: '"Viktor Nedovic"'
Autor:
Branko Bugarski, Viktor Nedovic, Nevenka Rajic, Steva Levic, Verica Manojlovic, Jelena Milanovic
Publikováno v:
Sensors, Vol 10, Iss 1, Pp 901-912 (2010)
The subject of this study is the development of flavor wax formulations aimed for food and feed products. The melt dispersion technique was applied for the encapsulation of ethyl vanillin in wax microcapsules. The surface morphology of microparticles
Externí odkaz:
https://doaj.org/article/1c19db0646b84c8b826a1a66a8323d68
Autor:
SANJA DJEKIC, SLOBODAN MILOSAVLJEVIC, VLATKA VAJS, SLOBODAN JOVIC, ALEKSANDAR PETROVIC, NINOSLAV NIKICEVIC, VERICA MANOJLOVIC, VIKTOR NEDOVIC, VELE TESEVIC
Publikováno v:
Journal of the Serbian Chemical Society, Vol 73, Iss 11, Pp 1027-1037 (2008)
Resveratrol, which occurs in two isomeric forms, trans and cis, is a phytoalexin with numerous pharmacological activities, such as anti-cancer, antiviral, neuroprotective and anti-aging. Red wine is the main source of the compound and an easy way of
Externí odkaz:
https://doaj.org/article/e2554801edc24eccace2ffd3ef58cac8
Autor:
Branko Bugarski, Viktor Nedovic, Bojana Obradovic, Jasna Djonlagic, Nevenka Rajic, Verica Manojlovic
Publikováno v:
Sensors, Vol 8, Iss 3, Pp 1488-1496 (2008)
The subject of this study was the development of flavour alginate formulationsaimed for thermally processed foods. Ethyl vanilline was used as the model flavourcompound. Electrostatic extrusion was applied for the encapsulation of ethyl vanilline ina
Externí odkaz:
https://doaj.org/article/4110ed6c6e894d739ba0a7391c72dce9
Publikováno v:
Journal of Nutrition and Metabolism, Vol 2013 (2013)
Various supports and immobilization/encapsulation techniques have been proposed and tested for application in functional food production. In the present review, the use of probiotic microorganisms for the production of novel foods is discussed, while
Externí odkaz:
https://doaj.org/article/053d6728e7d44db283dce5c5603f74f6
Autor:
Ronnie G. Willaert, Viktor Nedovic
Publikováno v:
Encapsulation in Food Processing and Fermentation ISBN: 9780429324918
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b871cb7730aded1f0a3a670cef6db2eb
https://doi.org/10.1201/9780429324918-8
https://doi.org/10.1201/9780429324918-8
Autor:
Ana Salević-Jelić, Steva Lević, Cristina Prieto, Sanja Jeremić, Sanja Stevanović, Vladislav Rac, Ivana Vukašinović, Viktor Nedović, Jose Maria Lagaron
Publikováno v:
Future Foods, Vol 10, Iss , Pp 100465- (2024)
Polycaprolactone films incorporating sage extract (SE), developed by electrospinning and annealing, were tested as active, fast-degradable food contact materials. First, a release test with food simulants showed the films’ ability to release phenol
Externí odkaz:
https://doaj.org/article/73db3ab943aa4c548007ba041974e7eb
Autor:
B Verica Đorđević, M Branko Bugarski, P Katarina Savikin, Nataša Poklar-Ulrih, Aleksandra A. Jovanović, D Bojana Balan, A Viktor Nedovic
Publikováno v:
Tehnika
The present study provides insight into changes in the liposomal membrane fluidity as a result of variation of structural components (two types of standard phospholipids - 1,2-dipalmitoyl-sn-glycerero3-phosphocholine, i.e. DPPC and 1-palmitoyl-2-oleo
Food technology has adopted new principles and practices that are rapidly changing the food sector. New foods are now available under more uniform standards and better quality control. Globalised food market offers opportunities for manufacturers to
Autor:
Charu Agarwal, Omer Akturk, Rebecca Faggion Albers, Ecaterina Andronescu, D. Arcos, Bojana Balanc, Sonali Batra, Branko Bugarski, Levente Csóka, Mônica Freitas da Silva, Tiago Luis da Silva, Marcelo Bispo de Jesus, Daniel Angeli de Moraes, Daniely Ferreira de Queiróz, Caio Guilherme Secco de Souza, Ozge Erdemli, Ruina Fang, Denisa-Alexandra Florea, N. Gómez-Cerezo, Alexandru Mihai Grumezescu, Valentina Grumezescu, Mohammad Hatami, Jan Heeg, Tadeusz Hryniewicz, Ajith James Jose, Minna Kellomäki, Krisztian Kordas, Kuldeep Kumar, Steva Levic, Wei Liu, Gabriela Simone Lorite, Jinju Ma, C. Malavika, Winfried Malorny, Monique Culturato Padilha Mendonça, Milan Milivojevic, Melinda Mohl, Viktor Nedovic, Herbert Rodrigo Neves, Mustafa Nadhim Owaid, Ivana Pajic-Lijakovic, Caio José Perecin, Olli Pitkänen, Radenko Radosevic, Shweta Rawat, Krzysztof Rokosz, Jyoti Saxena, Antje Schütz, Sumit Sharma, Apoorva Singh, Rupinder Singh, Sunpreet Singh, João Batista Souza Junior, Magdalena Stepczyńska, Zora Stevanovic-Dajic, Janne Tapio Koivisto, Paulose Thomas, Kata Trifkovic, Beste Cagdas Tunali, M. Vallet-Regí, Laudemir Carlos Varanda, Neelam Verma, Marion Wienecke, Xinding Yao
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::12f0383520060f7f4a601263b5e12fb3
https://doi.org/10.1016/b978-0-12-818431-8.00023-4
https://doi.org/10.1016/b978-0-12-818431-8.00023-4
Autor:
Bojana Balanč, Ana Salević-Jelić, Verica Đorđević, Branko Bugarski, Viktor Nedović, Predrag Petrović, Zorica Knežević-Jugović
Publikováno v:
Foods, Vol 13, Iss 10, p 1576 (2024)
Nanofibers made of natural proteins have caught the increasing attention of food scientists because of their edibility, renewability, and possibility for various applications. The objective of this study was to prepare nanofibers based on pumpkin lea
Externí odkaz:
https://doaj.org/article/159fa3f400a84e1eab63c4343bbc3d07