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.
RESEARCH AREA: Isolation, characterization and application of nutraceuticals. Work in the field of food and health, especially on natural bioactive compounds from various sources and their use in the formulation and design of food functional products. This includes the identification of these compounds, their analysis, extraction, and incorporation into various matrices, as well as the testing of functional products formulated in this way as potential new food items and determining their impact on human health.
RESEARCH AREA: Isolation, characterization and application of nutraceuticals. Isolation of bioactive compounds from agro-food sector by-products using green extraction techniques (supercritical and subcritical fluid extraction, microwave and ultrasound-assisted extractions) and/or green solvents (Natural deep eutectic solvents. Analysis of bioactive compounds using liquid and gas chromatography with various detectors. Participant in three international H2020 projects (key person in one), one bilateral project with Slovenia and three national projects (work package coordinator in one).
RESEARCH AREA: Products based on grain crops for human and animal nutrition. Research activities related to the technology of animal feed production, processing of raw materials and finished compound feeds, quality and safety control of feed, working accuracy of the process (homogeneity of compound feeds, and premixes, cross-contamination, and carryover), utilization of agricultural and food by-products, innovative and functional animal feed, cooperation with industry, and commercialization of scientific research.
RESEARCH AREA: Products based on grain crops for human and animal nutrition. Development of food products with added value based on grain cultures and the application of new technologies and scientific achievements to preserve functional characteristics of processed food. Experience in designing innovative products and their implementation in the food industry. Co-author of four national patents and several technical solutions for the process of creation of high nutritive value products and methods of food industry waste usage.
RESEARCH AREA: Food and feed safety. Food chemistry with a focus on food functionality and safety. Development of extraction techniques and analytical methods (HPLC/DAD/ MS-MS) for the determination of bioactive compounds from different matrixes. Design of innovative products. Honey quality and safety.
RESEARCH AREA: Isolation, characterization and application of nutraceuticals. Food engineer specializing in meat technology. His research activities are focused on two main topics. The first one is related to technology, quality characterization, and standardization of traditional foods of animal origin. The second one is connected with the technological, nutritional, and sensory quality, safety, and shelf life of the meat products supplemented with plant-based functional materials. He is the co-author of over 250 scientific papers, several technical solutions, and five specifications for the protection of the designation of geographical origin of food products.
RESEARCH AREA: Isolation, characterization and application of nutraceuticals. Scientific research work focused on the quality, safety, and nutritional value of food plant products from the aspect of finding, formulating, and characterizing new functional products for the food industry. Research in the field of sugar industry is related to the quality of products, intermediate products, and by-products of sugar beet processing, with an emphasis on their application in fermentation, processing, and food technologies, as well as the application of said by-products in biotechnology.
RESEARCH AREA: Proizvodi na bazi zrnastih kultura za ishranu ljudi i životinja