RESEARCH AREA: Isolation, characterization and application of nutraceuticals. Food chemistry with special emphasis on chromatographic methods (HPLC and GC), natural antioxidants, functional foods, oxidative processes, and shelf-life estimation. A particular focus of my current research relates to the investigation of green and sustainable solutions and extraction technologies for biomolecules from food by-products and waste streams.
RESEARCH AREA: Products based on grain crops for human and animal nutrition. Manager of IDEAS GutFriendlyCarbs project (Science Fund RS, 2022-2024) and MPNTR project (2011-2019). Author of six patents on gluten-free products. Full professor (2009-2021) - Faculty of Technology, Zvornik, University of East Sarajevo (Technology of confectionery products). Author of two university textbooks (Special fats for the confectionery and bakery industry, 2020; Calculations in technology of confectionery products, 2020). Since 2017, honorary professor at the School of Food Engineering, Harbin University of Commerce in China. Many years of work experience as a technologist and director in the food industry (processing of fruits and vegetables, fats, bakery, pastry and confectionery products).
RESEARCH AREA: Isolation, characterization and application of nutraceuticals. Functional foods, antioxidant properties of plant materials, plant secondary metabolites, plant polyphenols and carotenoids, lipid oxidation, food formulation, valorization, transformation and use of by-products from the food industry as a functional ingredient, method development using HPLC and GC techniques for estimation of food quality and safety parameters.
RESEARCH AREA: Products based on grain crops for human and animal nutrition. Applied research in cereal/pseudocereal processing and cereal and baked products. Product reformulation and novel formulations with added value and enhanced quality traits. Use of by-products from sugar industry (molasses) for nutritional enrichment of baked products. Research in texture/structure relationships in food.
RESEARCH AREA: Products based on grain crops for human and animal nutrition. My research are focused on the non-conventional raw-materials and their influence on technological and nutritive quality of food products, creating new food products and testing their chemical, physical, nutritive and sensory properties, shelf-life of products, testing the quality and acceptance for consumers.
RESEARCH AREA: Products based on grain crops for human and animal nutrition. Assessment of grain quality and utility value; starch chemistry and technology; improvement and development of new formulations and products in animal feed.
RESEARCH AREA: Products based on grain crops for human and animal nutrition. Food chemistry with a focus on food functionality. Determination of bioactive compound contents. Design of innovative products. Honey quality and safety.
RESEARCH AREA: Isolation, characterization and application of nutraceuticals. My primary research interests relate to new food product development, especially in terms of novel and alternative food ingredients of plant origin and methods and techniques for food product and process engineering, including the utilization of a participatory approach for innovation. My current research relates to the utilization of green and sustainable techniques to valorize food by-products and waste streams and the product development thereof.
RESEARCH AREA: Products based on grain crops for human and animal nutrition. Applied and fundamental food rheology, cereal quality and processing, functional food technology, modern trends in food product development, quality and safety of plant-based (plant-derived) food.
RESEARCH AREA: Proizvodi na bazi zrnastih kultura za ishranu ljudi i životinja. Profesionalna orijentacija Mladenke Pestorić usmerena je na sprovođenje istraživanja u oblasti kvaliteta, nutritivnog sastava, funkcionalnosti i bezbednosti prehrambenih proizvoda, pre svega s aspekta senzorske analize i profilisanja prehrambenih proizvoda, zajedno sa istraživanjem novih metodologija za razumevanje stavova, potreba i preferencije potrošača prema ishrani i hrani. Bavi se i primenom instrumentalnog određivanja boje i teksture prehrambenih proizvoda i njihovim povezivanjem sa rezultatima senzorskog analitičkog i potrošačkog ocenjivanja, uz primenu najsavremenijih statističkih metoda i tehnika. Angažovana je u programima obuke o senzorskoj analizi i nauci o potrošačima za laboratorije i kompanije iz privrede. Predsednik je Komisije za standarde i srodna dokumenta KS E034 - 12 - Senzorska analiza, pri Institutu za standardizaciju Srbije.