Scientific research should be one of the key drivers of the knowledge-based economy in the future. The need for effective communication of research and the promotion of science becomes very important. Thus, FINS repository aims to disseminate to a wider audience some of the important scientific work being undertaken in FINS and in other collaborating research institutions.
FINS repository is a digital service that collects, preserves and distributes scientific outputs of the researchers from the Institute of Food Technology in Novi Sad. It has been established to provide open, online access to the community, free of all restrictions on access, granted through the use of Creative Commons licenses.
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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)