Zobrazeno 1 - 10
of 90
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:
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:
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:
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
Autor:
Zarić Danica B., Pajin Biljana S., Lončarević Ivana S., Šoronja-Simović Dragana M., Šereš Zita I.
Publikováno v:
Acta Periodica Technologica, Vol 2012, Iss 43, Pp 139-148 (2012)
The aim of this paper was to examine the impact of the manufacturing process on the textural characteristics and sensory properties of milk chocolate. The research was conducted on the samples of chocolate produced in a ball mill during 30, 60 and 90
Externí odkaz:
https://doaj.org/article/1d0d33d7e877478aab8a5785b3266259
Autor:
Šoronja-Simović Dragana M., Šereš Zita I., Dokić Ljubica P., Pajin Biljana S., Lončarević Ivana S., Zarić Danica B.
Publikováno v:
Hemijska Industrija, Vol 66, Iss 5, Pp 735-741 (2012)
The rheological and physical properties of the chocolate mass depend on the ingredient composition as well as the manufacturing process. For the purpose of this work, a milk chocolate mass of identical composition and raw materials was manufactured b
Externí odkaz:
https://doaj.org/article/b0f252db83b04e6b8e3f2225aa667322
Autor:
Šoronja-Simović Dragana M., Petković Marko M., Pajin Biljana S., Tomić Jelena M., Torbica Aleksandra M., Šereš Zita I., Zarić Danica B.
Publikováno v:
Hemijska Industrija, Vol 66, Iss 3, Pp 385-394 (2012)
Spreads are confectionery products based on sugar, vegetable fat, cocoa powder, milk powder and other ingredients. Basic properties of these products are good spreadability in wide temperature range (from ambience to fridge temperature), rich creamy
Externí odkaz:
https://doaj.org/article/aff46105cd354e4587d53b9887a6004c
Autor:
Pajin Biljana, Zarić Danica, Dokić Ljubica, Šereš Zita, Šoronja-Simović Dragana, Omorjan Radovan, Lončarević Ivana
Publikováno v:
Acta Periodica Technologica, Vol 2011, Iss 42, Pp 101-110 (2011)
Chocolate manufacture is a complex process which includes a large number of technology operations. One of the obligatory phases is milling, called refining, which aims at obtaining the appropriate distribution of particle size, resulting in the choco
Externí odkaz:
https://doaj.org/article/3e5f994d81aa4afcb899ac99b670b39f
Autor:
Zarić Danica B., Pajin Biljana S., Rakin Marica B., Šereš Zita I., Dokić Ljubica P., Tomić Jelena M.
Publikováno v:
Hemijska Industrija, Vol 65, Iss 5, Pp 563-573 (2011)
Chocolate is a complex rheological system in which non-fat cocoa particles and sugar particles are enveloped by crystal matrix of cocoa butter. Physical properties of chocolate depend on ingredient composition, method of production and properly perfo
Externí odkaz:
https://doaj.org/article/0d0d2c8a0f6a49d1881ee828ab7e7d0e