Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Zlatan Saric"'
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:
Muhamed Brka, Zlatan Sarić, Sanja Oručević Žuljević, Enisa Omanović-Mikličanin, Irzada Taljić, Lejla Biber, Alen Mujčinović
This book presents the proceedings of the 10th Central European Congress on Food (CEFood), held on June 11-13, 2020, in Sarajevo, Bosnia and Herzegovina. It reports on recent advances in the area of food science and food technology, and is divided
Publikováno v:
ATZ - Automobiltechnische Zeitschrift. 107:914-920
Die zunehmende Zahl elektrischer und elektronischer Komponenten im Automobil hat erheblichen Einfluss auf dessen Sicherheit und Umweltvertraglichkeit. Die deshalb einzuhaltenden gesetzlichen Standards sind in der vor Kurzem modifizierten so genannten
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::835185917d59c3e56343f31c4cbc36cd
https://doi.org/10.1007/bf03221746
https://doi.org/10.1007/bf03221746
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
Publikováno v:
ATZ worldwide. 107:23-25
The increasing number of electrical and electronic components in the car has a considerable influence on its safety and environmental compatibility. The legal standards that have to be observed as a result are laid down in the recently modified, so-c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4df5cbc92057c7886e23044a0ee5c01a
https://doi.org/10.1007/bf03224778
https://doi.org/10.1007/bf03224778
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