FINS OA: Recent submissions
Now showing items 1-20 of 373
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Physicochemical and sensory properties of pork liver pâté formulated with sunflower oleogel as fat substituent
(Institute of Meat Hygiene and Technology. Belgrade, Serbia, 2023-11-03)This study investigated the effects of back fat substitution with sunflower oleogel on the lipid, moisture and protein content, as well as texture, and color characteristics of liver pâté. Formulations with ... -
Influence of traditional smoking on the content of polycyclic aromatic hydrocarbons in dry fermented beef sausage from Serbia
(Elsevier, 2023-03-31)This study examined the safety of dry fermented beef sausage (Sjenički sudžuk), produced and smoked in traditional conditions, from PAH point of view and the possibility of PAH reduction in this type of traditional product. ... -
Antibacterial Activity of Selected Essential Oils against Foodborne Pathogens and Their Application in Fresh Turkey Sausages
(MDPI, 2023-01-16)Essential oils (EOs) isolated from different plant materials, namely Origanum majorana L., Satureja hortensis L., and Satureja montana L. (OMEO, SHEO, and SMEO, respectively), were used in fresh turkey sausage processing. ... -
Factors Affecting the Consumption of Traditional Food in Tourism—Perceptions of the Management Sector of Catering Facilities
(MDPI, 2023-06-10)The topic of this study is the factors that influence the consumption of traditional food products (TFPs) in tourism, as seen from the perspective of management-sector employees in food and beverage catering facilities. ... -
Characterization of organic Spirulina spp. and Chlorella vulgaris as one of the most nutrient-dense food
(M. & H. Schaper GmbH & Co, 2022-05) -
The effects of aromatic plants and their extracts in food products
(Elsevier Science Publishing, 2019-09-20)In a response to recent growing demands for natural, “value-added” and healthier food products, extensive investigations have been carried out on the incorporation of different aromatic plants with culinary and/or therapeutic ... -
Digestibility, starch morphology, and nutritive value of rusks made from wheat flour with addition of proso
(Cereals&Grains Association, 2023-09-25) -
Protein isolates from oilseed press cakes: unlocking the potential for sustainable nutrition
(2023-09)Increasing environmental and health concerns regarding consumption of animal proteins have led to an increased interest in alternative protein sources. Oilseed press cakes have emerged as promising protein sources due to ... -
Aflatoxins in the food and feed chain: from maize to milk
(2023-09)Contamination of the food chain and animal feed with mycotoxins in Serbia is causing increasing concern due to previous, current, and predicted climate change. More and more often recorded drought conditions represent the ... -
Green methods for protein isolation: sustainable approaches for enhanced protein recovery
(2023-09)Protein isolation is a crucial step in obtaining pure and functional proteins for various applications. Traditional protein isolation methods often involve the use of harsh chemicals, high energy consumption, and generate ... -
Consumer Attitudes and Preferences towards Traditional Food Products in Vojvodina
(MDPI, 2023-08-16)The objective of this study was to identify consumers’ attitudes about the consumption and certification of traditional food products, special characteristics to which they pay attention when buying food products, and their ... -
Classification of cereal flour by gas ghromatography – mass spectrometry (GC-MS) liposoluble fingerprints and automated machine learning
(Taylor & Francis, 2022)An innovative and rapid approach is described for classifying common types of gluten and non-gluten cereal flour (wheat, rye, triticale, barley, oats, and corn) into the groups defined by their botanical origin. Liposoluble ... -
Improving the antioxidant properties of biscuits with the addition of beetroot powder
(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 ... -
Physicochemical and nutritional properties of chokeberry pomace
(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 ... -
Chemometric fatty acidomics to distinguish between yeast and sourdough breads from Serbia and Turkey
(2022)A targeted gas chromatography-flame ionization detection profiling method was used to study the distribution of fatty acids amongst yeast and sourdough breads, as a basis for developing a novel strategy for classification ... -
Analysis of antioxidant potential of fruit and vegetable juices available in Serbian markets
(Sage Science Press (UK), 2023)Antioxidants in fruit and vegetable juices have become increasingly popular because of their potential health benefits. Nowadays, juice mixes made from berries present frequent consumer choices, due to their nutritive value ... -
Inulin Determination by an Improved HPLC-ELSD Method
(Springer, 2022)Since inulin utilization as a sugar or fat replacer, texture modifer, and emulsifer is increasing in the food industry, there is a need for its determination for food control and labeling. This study reports the development ... -
Effect of Beetroot Powder Incorporation on Functional Properties and Shelf Life of Biscuits
(MDPI, 2023)The demand for ready-to-use functional foods is high, which encourages manufacturers to develop new, nutritionally valuable products. As an excellent source of biologically active compounds, beetroot (Beta vulgaris L.) is ...