Zobrazeno 1 - 10
of 61
pro vyhledávání: '"Zarić Danica"'
Autor:
Lončarević Ivana, Stožinić Milica, Pajin Biljana, Nikolić Ivana, Petrović Jovana, Šojić Branislav, Zarić Danica
Publikováno v:
Food and Feed Research, Vol 50, Iss 2, Pp 77-89 (2023)
The lower content of phenolic compounds in white chocolate makes this confectionery product unhealthier and, thus, adequate for enrichment compared to other types of chocolates like dark or milk. Less phenolics in white chocolate is due to absence of
Externí odkaz:
https://doaj.org/article/1d3a55b1fa97484eb0e4aa9375d1c1d5
Autor:
Stožinić, Milica, Lončarević, Ivana, Pajin, Biljana, Zarić, Danica, Nikolić, Ivana, Šojić, Branislav, Petrović, Jovana
Publikováno v:
Processes; Oct2024, Vol. 12 Issue 10, p2208, 14p
Autor:
Embiriekah Salem M., Bulatović Maja Lj., Gnjatović Marija Lj., Vukašinović-Sekulić Maja S., Krunić Tanja Ž., Zarić Danica B., Rakin Marica B.
Publikováno v:
Hemijska Industrija, Vol 72, Iss 5, Pp 265-274 (2018)
The aim of this study was to examine the bioactive potential of hydrolysate powders produced by enzymatic and microbial hydrolysis of whey proteins followed by spray drying, in order to reveal which one of these processes result in a product with sig
Externí odkaz:
https://doaj.org/article/543a10976e164366af00928f94c419e6
Autor:
Zarić, Danica, Rakin, Marica, Bulatović, Maja, Krunić, Tanja, Lončarević, Ivana, Pajin, Biljana, Blaževska, Zagorka
Publikováno v:
Journal of Food Measurement & Characterization; Jan2024, Vol. 18 Issue 1, p772-782, 11p
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:
Lončarević, Ivana, Pajin, Biljana, Petrović, Jovana, Zarić, Danica, Sakač, Marijana, Torbica, Aleksandra, Lloyd, David M., Omorjan, Radovan
Publikováno v:
In Journal of Food Engineering February 2016 171:67-77
Autor:
Rakin, Marica, Bulatović, Maja, Zarić, Danica, Krunić, Tanja, Lončarević, Ivana, Petrović, Jovana, Pajin, Biljana
Publikováno v:
Food Science & Technology International; Sep2023, Vol. 29 Issue 6, p610-618, 9p
Autor:
Rakin Marica B., Bulatović Maja Lj., Zarić Danica B., Stamenković-Đoković Marijana M., Krunić Tanja Ž., Borić Milka M., Vukašinović-Sekulić Maja S.
Publikováno v:
Hemijska Industrija, Vol 70, Iss 1, Pp 91-98 (2016)
One of the most economical ways of whey processing is the production of beverages, that represents a single process that exploits all the potential of whey as a raw material. Functional and sensory characteristics of whey based beverages are a cri
Externí odkaz:
https://doaj.org/article/ae9bb9e7707e4810bd970cb867e1a200
Autor:
Zarić Danica B., Pajin Biljana S., Lončarević Ivana S., Petrović Jovana S., Stamenković-Đoković Marijana M.
Publikováno v:
Acta Periodica Technologica, Vol 2015, Iss 46, Pp 115-127 (2015)
Chocolate is a two-phase rheological system. The solid phase, consisting of non-fat cocoa particles, sugar and soy milk is wrapped in a fat phase - cocoa butter. Physical, thermal, textural and organoleptic properties of chocolate depend on the co
Externí odkaz:
https://doaj.org/article/1a2f0274193f41358c314bddaf968a52
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