Browsing Conference paper by Issue Date

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    • NEW TYPE OF COOKIE PRODUCT WITH DEHYDRATED PEACH 

      Filipović, Vladimir; Filipović, Jelena; Nićetin, Milica; Lončar, Biljana; Knežević, Violeta (ECOLOGICAL MOVEMENT OF NOVI SAD, 2021-09-21)
      Osmodehydrated and lyophilizated peach is characterized by upgraded dehydration effectiveness and enriched chemical and mineral matter content, and as such, is an interesting material to be added to the cookies’ formulation. ...

    • Antioxidative properties of gluten-free crackers based on chickpea flour and pumpkin seed oil processing by-products 

      Maravić, Nikola; Tomić, Jelena; Škrobot, Dubravka; Popović, Ljiljana; Rakita, Slađana (University of Novi Sad, Faculty of Technology Novi Sad, 2022)
      During the digestion process antioxidant compounds could be released from food matrix, as well as transformed into other compounds with lower bioaccessibility due to interaction with other constituents such as fibers, ...

    • Comparison of sensory and instrumental methods in determination of honey color 

      Maravić, Nikola; Škrobot, Dubravka; Sakač, Marijana; Tomić, Jelena; Marić, Aleksandar; Peulić, Tatjana; Novaković, Aleksandra (2022)
      Honey color is the first quality attribute evaluated by consumers and an important sensory characteristic in the beekeeping market. Also, it is one of parameters which can indicate botanic origin and the quality of honey. ...

    • Potential use of pumpkin seed oil processing by-product to improve quality of gluten-free crackers 

      Tomić, Jelena; Škrobot, Dubravka; Maravić, Nikola; Hadnađev, Miroslav; Dapčević-Hadnađev, Tamara; Popović, Ljiljana; Čakarević, Jelena (National Society of Processing and Energy in Agriculture, 2022)
      As a consequence of the growing population of health-conscious individuals, there is a trend toward the fortification of conventional bakery products with nutrient-rich ingredients to produce nutritionally improved or ...

    • Effect of substitution of wheat flour by sourdough and whey proteins on the properties of sponge cake 

      Tomić, Jelena; Škrobot, Dubravka; Dapčević-Hadnađev, Tamara; Maravić, Nikola; Hadnađev, Miroslav (National Society of Processing and Energy in Agriculture, 2022)
      As a result of consumer preferences, including the demand for healthier and high protein and high dietary fibre plant-based food, there is a trend towards fortifying or completely replacing refined wheat flour with whole ...

    • Effect of rice protein concentrate addition on the properties of gluten-free sponge cake 

      Tomić, Jelena; Škrobot, Dubravka; Dapčević-Hadnađev, Tamara; Maravić, Nikola; Hadnađev, Miroslav; Pestorić, Mladenka (University PIM, 2022)
      Considering the commercially available gluten-free products, it can be established that rice and corn flour, as well as starches of different origins are the most common ingredients of gluten-free products. As a consequence ...

    • Application of temporal dominance of sensations in sensory profiling of sourdough starter odour 

      Škrobot, Dubravka; Tomić, Jelena; Dapčević-Hadnađev, Tamara; Maravić, Nikola; Jovanov, Pavle; Hadnađev, Miroslav (National Society of Processing and Energy in Agriculture, 2022)
      Sourdough is one of the oldest examples of natural starters, obtained from the mixture of cereal flour and water, fermented with naturally occurring or selected lactic acid bacteria (LAB) and yeasts. Fermentation process ...

    • Differences in dynamic sensory perception between commercial cholocalte spreads 

      Škrobot, Dubravka; Tomić, Jelena; Đermanović, Branislava; Šarić, Bojana; Gubić, Jasmina; Županjac, Miloš; Maravić, Nikola (University of Novi Sad, Faculty of Technology Novi Sad, 2022)
      Sensory perception is a dynamic process which requires application of appropriate methodology in order to best describe what is perceived by the human senses. Temporal Dominance of Sensation (TDS) is a sensory method that ...

    • Penalty and mean drop analysis for sourdough bread 

      Škrobot, Dubravka; Tomić, Jelena; Dapčević-Hadnađev, Tamara; Sakač, Marijana; Hadnađev, Miroslav (2022)
      Spontaneous fermentation of flour and water by naturally occurring lactic acid bacteria and yeasts gives sourdough. Bread produced with sourdough is characterized by numerous nutritional and functional benefits, as well ...

    • Sensory analysis as a tool for defining the properties of honey produced in the region of Rtanj Mountain (Serbia) 

      Škrobot, Dubravka; Sakač, Marijana; Novaković, Aleksandra; Tomić, Jelena; Pestorić, Mladenka; Marić, Aleksandar; Maravić, Nikola (Udruženje za nutricionizam i dijetetiku „Hranom do zdravlja“, BiH, 2022)
      Increasing interest in honey consumption results from consumers’ orientation towards a healthy lifestyle. Its price strictly related to its botanical and geographical origin, which has to be stated on the label. Th ...

    • EFFECT OF COLD-PRESSING AND SOXHLET EXTRACTION TECHNIQUES ON THE PHYSICO-CHEMICAL PROPERTIES OF CAMELINA (CAMELINA SATIVA L.) SEEDS OIL 

      Savić Gajić, Ivana M.; Savić, Ivan; Rakita, Slađana; Spasevski, Nedeljka; Lazarević, Jasmina; Dragojlović, Danka; Stojkov, Viktor (UNIVERZITET U NOVOM SADU, POLJOPRIVREDNI FAKULTET DEPARTMAN ZA POLJOPRIVREDNU TEHNIKU, NOVI SAD NACIONALNO DRUŠTVO ZA PROCESNU TEHNIKU I ENERGETKU U POLJOPRIVREDI, NOVI SAD, 2022)
      Camelina belongs to the Brassicaceae family whose seeds contain about 30-50% of oil. The high nutritional value of camelina oil is primarily related to its fatty acid profile. The oil is enriched with tocopherols, ...

    • EVALUATION OF NUTRITIVE VALUE OF CAMELINA SEED (CAMELINA SATIVA L. CRANTZ) 

      Rakita, Slađana; Spasevski, Nedeljka; Đuragić, Olivera; Stojkov, Viktor; Jeromela Marjanović, Ana; Cvejić, Sandra; Zanetti, Federica (UNIVERZITET U NOVOM SADU, POLJOPRIVREDNI FAKULTET DEPARTMAN ZA POLJOPRIVREDNU TEHNIKU, NOVI SAD; NACIONALNO DRUŠTVO ZA PROCESNU TEHNIKU I ENERGETKU U POLJOPRIVREDI, NOVI SAD, 2022)
      Camelina sativa (L.) Crantz, an oilseed crop that belongs to Brassicaceae family, has gained enormous attention due to its numerous positive characteristics that make it distinctive among oilseed crops. Camelina is very ...

    • Assessment of mineral composition of blue crab (Callinectes sapidus) shell from Tivat Bay and Ulcinj coastal waters 

      Rakita, Slađana; Čabarkapa, Ivana; Spasevski, Nedeljka; Lazarević, Jasmina; Joksimović, Aleksandar; Joksimović, Danijela; Drakulović, Dragana (Institute of Marine Biology University of Montenegro Kotor, Montenegro, 2022)
      The blue crab (Callinectes sapidus) has been considered an invasive species distributed in the Adriatic and other parts of the Mediterranean Sea, and represents a significant threat to the global marine ecosystems, because ...

    • Lanik, manje gajena uljarica sa višestrukom upotrebom u ishrani ljudi i životinja 

      Marjanović Jeromela, Ana; Cvejić, Sandra; Kiprovski, Biljana; Grahovac, Nada; Jaćimović, Simona; Rajković, Dragana; Gvozdenac, Sonja; Mladenov, Velimir; Miladinović, Dragana; Stojanović, Danijela; Rakita, Slađana; Đuragić, Olivera; Kostić, Milan; Stamenković, Olivera; Veljković, Vlada (Industrijsko bilje, 2022)

    • Auto-ML GC/MS fingerprinting strategy for cereal flour authentication 

      Pastor, Kristian; Ilić, Nebojša; Kojić, Jovana; Nastić, Nataša; Krulj, Jelena; Ačanski, Marijana (2022)
      Despite food authentication being a global challenge since decades, not much work has been done in developing authentication methodologies of cereal flours and bakery products. This research represents an innovative and ...

    • Textural properties of wild pasta supplemented with garlic 

      Kojić, Jovana; Šimurina, Olivera; Pojić, Milica; Krulj, Jelena; Škrobot, Dubravka; Stupar, Alena; Filipčev, Bojana (2022)
      Pasta is a widely consumed cereal-based product all over the world. Pasta products are very popular due to their nutritional compositions, long shelf life, and availability in the market, low cost, simplicity of preparation, ...

    • Physicochemical and nutritional properties of chokeberry pomace 

      Cvetković, Biljana; Kojić, Jovana; Šimurina, Olivera; Peić Tukuljac, Lidija; Jevtić-Mučibabić, Rada; Krulj, Jelena; Ilić, Nebojša (2022)
      Chokeberry (Aronia melanocarpa) pomace is a valuable by-product obtained during juice manufacturing. This by-product is very poorly utilized despite its high nutritional value. To facilitate application in foods, a ...

    • Improving the antioxidant properties of biscuits with the addition of beetroot powder 

      Mitrevski, Jasmina; Pantelić, Nebojša; Vulić, Jovana; Kojić, Jovana; Laličić Petronijević, Jovanka; Antić, Vesna (2022)
      Due to the increase in diseases related to oxidative stress, such as diabetes, cardiovascular diseases, and cancer, food producers are developing functional products enriched with antioxidants. Antioxidants can inhibit or ...

    • Assessment of honey quality from the area of Rtanj mountains 

      Marić, Aleksandar; Jovanov, Pavle; Sakač, Marijana; Novaković, Aleksandra; Maravić, Nikola; Radović, Radmila; Ikonić, Predrag (2022-04)
      Honey is a natural product that contains more than 200 different compounds and consists mainly of sugar, water, and other components such as organic acids, proteins (enzymes), vitamins, minerals, and phenolic compounds. ...

    • Antioxidative and antibacterial properties of honey from Serbia, Kosovo and Bosnia and Herzegovina 

      Sakač, Marijana; Jovanov, Pavle; Marić, Aleksandar; Novaković, Aleksandra; Plavšić, Dragana; Škrobot, Dubravka (2022-04)
      Honey is a natural sweetener produced by honeybees using nectar. It has been used not only for food, but also for therapeutic purposes. Carbohydrates, primarily glucose and fructose (85-95%), dominate in honey composition. ...