Zobrazeno 1 - 10
of 44
pro vyhledávání: '"Zlatan SARIĆ"'
Autor:
Miroljub Barać, Tanja Vučić, Nevena Barać, Ivana Sredović Ignjatović, Nermina Hasanbašić, Tarik Dizdarević, Radivoje Miljanić, Aleksandra Martinović, Zlatan Sarić
Publikováno v:
Mljekarstvo, Vol 74, Iss 3, Pp 195-207 (2024)
Lider cheese is a commercial full- fat semi-hard cheese produced from pasteurized goat`s milk in mountain area of Nikšić, Montenegro. The aim of this paper is to characterize the change of protein and fatty acid profiles, mineral content and antiox
Externí odkaz:
https://doaj.org/article/6d629c405d1544fcb622d0cb6a8365da
Autor:
Tarik Dizdarević, Svijetlana Sakić-Dizdarević, Davide Porcellato, Zlatan Sarić, Mersiha Alkić-Subašić, Roger K. Abrahamsen, Judith A. Narvhus
Publikováno v:
Fermentation, Vol 9, Iss 12, p 1006 (2023)
Traditional dairy products, especially cheeses, represent part of the cultural food heritage of many countries. In addition, these cheeses constitute microbiological “reservoirs”, of which many have been lost due to the introduction of the pasteu
Externí odkaz:
https://doaj.org/article/5f909df4a5a84f25b3f12bd008f02b42
Autor:
Zlatan Sarić, Lejla Hozić, Smail Žilić, Tarik Dizdarević, Ivana Sredović-Ignjatović, Bojana Špirović, Mirjana Kresović, Danijel Milinčić, Miroljub Barać
Publikováno v:
Mljekarstvo, Vol 72, Iss 4, Pp 189-200 (2022)
Kupres cheese is a traditional Bosnian full-fat hard cheese. This paper deals with the change of protein and fatty acid profiles, mineral content and antioxidant potential during the period of three months of its ripening. Proteolysis was monitored b
Externí odkaz:
https://doaj.org/article/f9c552572dfd413394af46d6325a9827
Autor:
Miroljub Barać, Zlatan Sarić, Tanja Vučić, Ivana Sredović Ignjatović, Danijel Milinčić, Bojana Špirović Trifunović, Milenko Smiljanić
Publikováno v:
Food Technology and Biotechnology, Vol 59, Iss 1, Pp 44-55 (2021)
Research background. Numerous factors affect the ripening of reduced-fat white cheese. The aim of this study is to investigate the influence of ripening environment (brine or vacuum plastic bags without brine) on the chemical composition, protein, fa
Externí odkaz:
https://doaj.org/article/cd8ae6ba7c6348daa52b5495d08fdc60
Autor:
Tanja Vučić, Danijel Milinčić, Slađana Žilić, Ivana Ignjatović-Sredović, Zlatan Sarić, Olivera Ećim-Đurić, Aleksandar Kostić, Miroljub Barać
Publikováno v:
Mljekarstvo, Vol 70, Iss 4, Pp 253-265 (2020)
The influence of simulated in vitro digestion on antioxidant potential of protein fractions of traditional Serbian white-brined cheeses was investigated. Water-soluble (WSF) and water-insoluble fractions (WINF) of three cow’s and three ovine white-
Externí odkaz:
https://doaj.org/article/f6b3d61f7afb4786919fac6f6f1845a2
Autor:
Edina Šertović, Zlatan Sarić, Miroljub Barać, Irena Barukčić, Aleksandar Kostić, Rajka Božanić
Publikováno v:
Food Technology and Biotechnology, Vol 57, Iss 4, Pp 461-471 (2019)
The aim of this paper is to determine nutritive, functional, microbiological and sensory properties of probiotic beverages produced from different volume ratios of cow's milk and soy beverage (25:75, 50:50 and 75:25). Pure cow’s milk and soy bevera
Externí odkaz:
https://doaj.org/article/656db2f95c694941b18eb78bb3612005
Publikováno v:
Journal of Central European Agriculture, Vol 17, Iss 4, Pp 1320-1330 (2016)
Livanjski cheese belongs to the group of hard cheeses which is traditionally produced in Livno (Bosnia and Herzegovina). Proteolytic changes during the ripening of Livanjski cheese have not been investigated extensively. The aim of this paper was to
Externí odkaz:
https://doaj.org/article/e0368dffe4da45b18daa213db7f3cf03
Publikováno v:
Mljekarstvo, Vol 64, Iss 3, Pp 170-177 (2014)
The aim of this study was to investigate consumers’ preferences of Livanjski cheese depending on the type of milk (cow’s milk or a mixture of sheep’s and cow’s milk) and the originality of production (farm or industrially produced). Also corr
Externí odkaz:
https://doaj.org/article/6cb4a397d30642b1b35e6fd6713ba424
Autor:
Amina Hrković, Aida Hodžić, Zlatan Sarić, Muhidin Hamamdžić, Mensur Vegara, Ermin Šaljić, Eva Juhas-Pašić
Publikováno v:
Mljekarstvo, Vol 61, Iss 2, Pp 175-181 (2011)
Bosnia and Herzegovina has a centuries-old tradition in the family dairy products, among which 2-3 types of cheeses dominate. Well known dairy products in BiH are indigenous Livno and Travnik cheese, a group of cheeses produced from thermally untreat
Externí odkaz:
https://doaj.org/article/db9fa389206d45fbab3e078e1a114453
Publikováno v:
Mljekarstvo, Vol 54, Iss 1, Pp 53-67 (2004)
Nowadays, when consumers are more aware of influence of feed on the health, yoghurt gains higher importance. Therefore, its consumption raises everyday. It is perfect fermented milk and source of high valuable nutrients. Yoghurt is one of the most pr
Externí odkaz:
https://doaj.org/article/c5e6c86b676e4937a8eeb09c60bb9ae2