Now showing items 1-7 of 7

    • Effect of sesame flour and eggs on technology and nutritive quality of spelt pasta 

      Filipović, Vladimir; Filipović, Jelena; Simonovska, Jana; Rafajlovska, Vesna (Serbian Chemical Society, 2017-10)
      Pasta is suitable for correcting nutrition plans because it is quick and easy to prepare, an easily digestible food and one of the widespread foods in many countries around the world. The influence of sesame flour on dough ...
    • The effects of technological parameters on chicken meat osmotic dehydration process efficiency 

      Filipović, Ivana; Ćurčić, Biljana; Filipović, Vladimir; Nićetin, Milica; Filipović, Jelena; Knežević, Violeta (Wiley Periodicals, 2017-02-03)
      Osmotic dehydration is important food preservation method because of many advantages considering mild processing temperature, base waste material and low energy requirements. The goal of this research was to investigate ...
    • Flakes product supplemented with sunflower and dry residues of wild oregano 

      Košutić, Milenko; Filipović, Jelena; Nježić, Zvonko; Filipović, Vladimir S.; Filipović, Vladimir M.; Blagojević, Bojana (Association of the Chemical Engineers of Serbia, 2017-04)
      This paper investigates the effects of simultaneous addition of sunflower (3, 6 or 9 g/100 g of sample) and dry residue of wild oregano (0.5 or 1 of sample), on the physical texture and chemical properties of corn flakes ...
    • Impact of Fats on Rusk Quality Deterioration 

      Ahmetxhekaj, Shahin; Filipović, Vladimir; Filipović, Jelena (University of Bucharest, 2017-01)
      This paper investigates the impact of pan release grease and its interactions with fats incorporated in the dough on rusk quality. To obtain systems sensitive to lipid changes in rusk, experiments were designed varying ...
    • The possibility to increase antioxidant activity of celery root during osmotic treatment 

      Nićetin, Milica; Pezo, Lato; Lončar, Biljana; Filipović, Vladimir; Šuput, Danijela; Knežević, Violeta; Filipović, Jelena (SERBIAN CHEMICAL SOCIETY, 2017-03)
      Osmotic treatment of celery root was studied in two osmotic solutions (sugar beet molasses and a ternary solution of water, sucrose and salt), at three temperatures (20, 35 and 50 °C), and three different immersion periods ...
    • Ratio of omega-6/omega-3 of spelt and flaxseed pasta and consumer acceptability 

      Filipović, Jelena; Ivkov, Milan; Košutić, Milenko; Filipović, Vladimir (CZECH ACADEMY OF AGRICULTURAL SCIENCES, 2016-11)
      The chemical composition and content of fatty acids in flaxseed and spelt flour were evaluated. The ratio of ω-6/ω-3 essential fatty acids is also analysed in spelt pasta and pasta with 0, 10, and 20% of flaxseed flour. ...
    • Spelt pasta with increased content of functional components 

      Filipović, Jelena; Ahmetxhekaj, Shahin; Filipović, Vladimir; Košutić, Milenko (Association of the Chemical Engineers of Serbia, 2017-07)
      This paper investigates the effects of addition of flax seed, sesame seed, or eggs (10 g/100 g of sample and 20 g/100 g of sample) in spelt flour to obtain new pasta products with improved ω-3/ω-6 ratio and minerals profile. ...