Search Results - "Šoronja-Simović Dragana M."

The impact of manufacturing process on the content of hard triglycerides, hardness and thermal properties of milk chocolate by Šoronja-Simović Dragana M., Šereš Zita I., Dokić Ljubica P., Pajin Biljana S., Lončarević Ivana S., Zarić Danica B.

“…The rheological and physical properties of the chocolate mass depend on the ingredient composition as well as the manufacturing process. For the purpose of…”
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Carob flour and sugar beet fiber as functional additives in bread by Šoronja-Simović Dragana M., Smole-Možina Sonja, Raspor Peter, Maravić Nikola R., Zahorec Jana J., Luskar Lucia, Šereš Zita I.

“…The effect of functional additives (carob flour and sugar beet fiber) on empirical rheological dough performance and bread quality was examined. Also the…”
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Application of solvent retention capacity tests for prediction of rheological parameters of wheat flour mill streams by Vukic, Milan, Janic-Hajnal, Elizabet, Mastilovic, Jasna, Vujadinovic, Dragan, Ivanovic, Marko, Soronja-Simovic, Dragana

“…This paper presents relationship between the rheological properties of dough and individual polymer swelling properties in wheat flour mill streams. The…”
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The impact of the manufacturing process on the hardness and sensory properties of milk chocolate by Zarić Danica B., Pajin Biljana S., Lončarević Ivana S., Šoronja-Simović Dragana M., Šereš Zita I.

“…The aim of this paper was to examine the impact of the manufacturing process on the textural characteristics and sensory properties of milk chocolate. The…”
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Aligning nutrition knowledge and dietary habits of generation Z: Is there a room for improvement? by Halasi, Szabolcs, Đorđević, Miljana, Kiss, Ferenc, Šoronja-Simović, Dragana, Maravić, Nikola, Horvat, Olga, Šaranović, Žana

“…The potential association between determinants such as nutrition knowledge and dietary habits with obesity development among adolescents of generation Z…”
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Analysis of the influence and optimization of concentration of organic acids on chemical and physical properties of wheat dough using a response surface methodology and desirability function by Šimurina Olivera D., Filipčev Bojana V., Jovanov Pavle T., Ikonić Bojana B., Simović-Šoronja Dragana M.

“…In order to improve physical and chemical properties of dough produced from wheat flour of suboptimal quality (protein content 10.7% dry basis, dough energy…”
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Estimation of dietary habits and physical activity among young population in Vojvodina: BMI-for-age approach by Šereš, Zita, Kiš, Ferenc, Šoronja-Simović, Dragana, Raspor, Peter, Đorđević, Marijana, Đorđević, Miljana, Smole-Možina, Sonja, Maravić, Nikola, Zahorec, Jana

“…Healthy diet and development of proper dietary habits in adolescence combined with sufficient physical activity are recognized as the key factors of a…”
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Effects of quantity and layers number of low trans margarines on puff pastry quality by Zahorec, Jana, Soronja-Simovic, Dragana, Seres, Zita, Simurina, Olivera, Selakovic, Anastasija, Maravic, Nikola, Filipcev, Bojana

“…The aim of this study was to investigate the effect of puff pastry margarine with reduced content of trans isomers in production of puff pastry with enhanced…”
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Quality improvement of gluten-free bread based on soybean and enriched with sugar beet molasses by Simurina, Olivera, Radunovic, Aleksandar, Filipcev, Bojana, Mucibabic-Jevtic, Rada, Saric, Ljubisa, Soronja-Simovic, Dragana

“…The aim of this work was to improve the quality of gluten-free bread made with high content of soy flour and enriched with sugar beet molasses by incorporating…”
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Textural and sensory properties of spreads with sucrose and maltitol by Šoronja-Simović Dragana M., Petković Marko M., Pajin Biljana S., Tomić Jelena M., Torbica Aleksandra M., Šereš Zita I., Zarić Danica B.

“…Spreads are confectionery products based on sugar, vegetable fat, cocoa powder, milk powder and other ingredients. Basic properties of these products are good…”
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Effects of ascorbic acid, translutaminase and margarine amounts on the quality of puff pastry made from spelt flour by Šimurina Olivera D., Filipčev Bojana V., Bodroža-Solarov Marija I., Šoronja-Simović Dragana M.

“…Puff pastry has delicate and flaky texture which comes from unique combination of fat and dough. These bakery products are made from many thin layers of dough…”
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Influence of the operating parameters on the flux during microfiltration of the steepwater in the starch industry by Šereš Zita I., Dokić Ljubica P., Pajin Biljana S., Šoronja-Simović Dragana M., Šubarić Drago, Babić Jurislav, Fišteš Aleksandar Z.

“…The subject of the work is the possibility of applying microfiltration through a ceramic tubular membrane with 100 nm pore sizes to the steepwater obtained in…”
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The influence of the extraction parameters on the quality of dried sugar beet pulp by Bogdanović Branislav V., Šereš Zita I., Gyura Julianna F., Sakač Marijana B., Simović-Šoronja Dragana M., Mišan Aleksandra Č., Pajin Biljana S.

“…Growing demand for better quality and cheaper products put on the need to industry to balance between the two kinds of needs, which are the reduction of…”
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Uticaj sastava masne faze margarina na fizičke osobine i kvalitet peciva od laminiranog testa by Šoronja-Simović, Dragana M

“…U radu je ispitana mogućnost primene margarina za laminiranje smanjenog sadržaja trans masnih kiselina u izradi lisnatog peciva. U prvoj fazi eksperimentalnog…”
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