Zobrazeno 1 - 10
of 123
pro vyhledávání: '"Vladimir, Tomović"'
Autor:
Snežana Škaljac, Marija Jokanović, Tatjana Peulić, Jelena Vranešević, Brankica Kartalović, Vladimir Tomović, Predrag Ikonić, Branislav Šojić
Publikováno v:
Fermentation, Vol 10, Iss 2, p 104 (2024)
This study examined the safety of meat products from north Serbia (Vojvodina), smoked in traditional conditions, from a PAH point of view, and assessed the possibility of their reduction in these types of products. Samples of dry cured meat products,
Externí odkaz:
https://doaj.org/article/025b7af330414159bce93c7c4152ed64
Autor:
Branislav Šojić, Sanja Milošević, Danica Savanović, Zoran Zeković, Vladimir Tomović, Branimir Pavlić
Publikováno v:
Molecules, Vol 28, Iss 5, p 2293 (2023)
Using food additives (e.g., preservatives, antioxidants) is one of the main methods for preserving meat and meat product quality (edible, sensory, and technological) during processing and storage. Conversely, they show negative health implications, s
Externí odkaz:
https://doaj.org/article/af7d5fe495c347d1b18b22fa45c6e059
Autor:
Lidija Perić, Dragan Žikić, Mirjana Đukić Stojčić, Vladimir Tomović, Jakob Leskovec, Alenka Levart, Janez Salobir, Zdenko Kanački, Vida Rezar
Publikováno v:
Agriculture, Vol 12, Iss 11, p 1772 (2022)
The objective of this study was to establish the effects of chestnut tannin extract or vitamin E added to linseed oil-enriched diets on growth performance, meat quality, and intestinal morphology of broiler chickens. A total of 240 day-old Ross 308 m
Externí odkaz:
https://doaj.org/article/cf7d3ef9dd9842d98c98e892f6cfd9e0
Autor:
Milana Lazović, Vladimir Tomović, Ivana Vasiljević, Isidora Kecojević, Mila Tomović, Aleksandra Martinović, Tanja Žugić Petrović, Bojana Danilović, Dragan Vujadinović, Igor Tomašević, Milenko Smiljanić, Vesna Đorđević
Publikováno v:
Food Additives & Contaminants: Part B. 16:102-119
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c5d7f77f656e551138bf9d4ae87f7cb2
https://doi.org/10.1080/19393210.2023.2169359
https://doi.org/10.1080/19393210.2023.2169359
Autor:
Aleksandra Despotović, Vladimir Tomović, Radoslav Šević, Marija Jokanović, Nikola Stanišić, Snežana Škaljac, Branislav Šojić, Nevena Hromiš, Slaviša Stajić, Jovana Petrović
Publikováno v:
Italian Journal of Animal Science, Vol 17, Iss 4, Pp 859-866 (2018)
The objective of the study was to evaluate the meat quality of the Serbian autochthonous White Mangalica pure bred pig and its crossbreed with Duroc. A total of 24 pigs [White Mangalica – WM, n = 12, and (Duroc × White Mangalica) × White Mangalic
Externí odkaz:
https://doaj.org/article/9fda4f7742e844bc8a9becdcdd54201b
Autor:
Snežana Škaljac, Ljiljana Petrović, Marija Jokanović, Tatjana Tasić, Maja Ivić, Vladimir Tomović, Predrag Ikonić, Branislav Šojić, Natalija Džinić, Biljana Škrbić
Publikováno v:
International Journal of Food Properties, Vol 21, Iss 1, Pp 667-673 (2018)
The aim of this study was to determine the content of polycyclic aromatic hydrocarbons—PAHs (acenaphthylene, anthracene, fluorene, phenanthrene, pyrene, benz[a]anthracene, benzo[b]fluoranthene, benzo[k]fluoranthene, benzo[a]pyrene, chrysene, indeno
Externí odkaz:
https://doaj.org/article/b358f46e655e49ba91b15663c2f2deed
Autor:
Branislav Šojić, Vladimir Tomović, Marija Jokanović, Predrag Ikonić, Natalija Džinić, Sunčica Kocić-Tanackov, Ljiljana Popović, Tatjana Tasić, Jovo Savanović, Nataša Živković Šojić
Publikováno v:
Czech Journal of Food Sciences, Vol 35, Iss 3, Pp 189-193 (2017)
The antioxidant and antimicrobial activity of Juniperus communis L. essential oil (JO) in cooked sausages was examined. Sausages with different concentrations of JO (0.15.0 µl/g) and a control were prepared. Instrumental parameters of colour (CIE L*
Externí odkaz:
https://doaj.org/article/1b080b85c930425eba5aa19d5bbaaac3
Autor:
Milana, Lazović, Vladimir, Tomović, Ivana, Vasiljević, Isidora, Kecojević, Mila, Tomović, Aleksandra, Martinović, Tanja, Žugić Petrović, Bojana, Danilović, Dragan, Vujadinović, Igor, Tomašević, Milenko, Smiljanić, Vesna, Đorđević
Publikováno v:
Food Additives & Contaminants: Part B. 15:283-291
The European Commission has established legislation for toxic metals in certain foodstuffs in order to protect public health already in 1993. After several amendments, new maximum levels for cadmium and lead in certain foods were set as per 30 and 31
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::625125b1d3f53c17ad8e8859328c7eb3
https://doi.org/10.1080/19393210.2022.2106313
https://doi.org/10.1080/19393210.2022.2106313
Autor:
Vladimir Tomović, Branislav Šojić, Jovo Savanović, Sunčica Kocić-Tanackov, Branimir Pavlić, Marija Jokanović, Vesna Đorđević, Nenad Parunović, Aleksandra Martinović, Dragan Vujadinović
Publikováno v:
Foods, Vol 9, Iss 8, p 1066 (2020)
The effect of Juniperus communis L. essential oil (JEO) addition at concentrations of 0.01, 0.05 and 0.10 µL/g on pH, instrumental parameters of color, lipid oxidation (2-Thiobarbituric acid reactive substances (TBARS)), microbial growth, texture an
Externí odkaz:
https://doaj.org/article/e649ab81d3de4ea6b4aca6080e2551b1
Autor:
Maja Ivić, Marija Jokanović, Natalija Džinić, Vladimir Tomović, Snežana Škaljac, Branislav Šojić, Tatjana Peulić, Predrag Ikonić
Publikováno v:
Archives of Veterinary Medicine, Vol 10, Iss 2 (2017)
Marination is oft en used to improve the yield and quality of chicken breast fi llets. Th e eff ects of freezing-thawing prior to marination and marination holding time on the instrumental and sensory properties of cooked marinated chicken fi llets w
Externí odkaz:
https://doaj.org/article/7829a7ae304746ccaeb64067edb2cd78