Search Results - "Nićetin Milica"

Enhancing Cookie Formulations with Combined Dehydrated Peach: A Machine Learning Approach for Technological Quality Assessment and Optimization by Lončar, Biljana, Pezo, Lato, Knežević, Violeta, Nićetin, Milica, Filipović, Jelena, Petković, Marko, Filipović, Vladimir

“…This study focuses on predicting and optimizing the quality parameters of cookies enriched with dehydrated peach through the application of Support Vector…”
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Modeling the Effect of Selected Microorganisms’ Exposure to Molasses’s High-Osmolality Environment by Filipović, Vladimir, Lončar, Biljana, Knežević, Violeta, Nićetin, Milica, Filipović, Jelena, Petković, Marko

“…In this research series, several sugar beet molasses of different osmolalities were inoculated with a mix of the following microorganisms, Escherichia coli,…”
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Evaluation of Cookies Enriched with Osmodehydrated Wild Garlic from Nutritional and Sensory Aspects by Filipović, Vladimir, Nićetin, Milica, Filipović, Jelena, Stupar, Alena, Kojić, Jovana, Lončarević, Ivana, Šobot, Kosana, Laličić-Petronijević, Jovanka

“…In the present study, the nutritional and sensory properties of spelt cookies without wild garlic, cookies with fresh wild garlic, cookies with osmodehydrated…”
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Quality Optimization and Evaluation of New Cookie Product with Celery Root Powder Addition by Nićetin, Milica, Filipović, Jelena, Djalović, Ivica, Stanković, Dragica, Trivan, Goran, Košutić, Milenko, Živančev, Dragan, Filipović, Vladimir

“…Combined drying, an energy-efficient method that includes osmotic pretreatment in molasses and shortened successive lyophilization, was used to obtain celery…”
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Physico-Chemical, Textural and Sensory Evaluation of Spelt Muffins Supplemented with Apple Powder Enriched with Sugar Beet Molasses by Lončar, Biljana, Pezo, Lato, Filipović, Vladimir, Nićetin, Milica, Filipović, Jelena, Pezo, Milada, Šuput, Danijela, Aćimović, Milica

“…The present study investigated the effect of incorporating 10, 20, and 30% apple powder obtained by freeze-drying, and apple powder produced with osmotic…”
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The Development of Novel Functional Corn Flakes Produced from Different Types of Maize ( Zea mays L.) by Košutić, Milenko, Djalović, Ivica, Filipović, Jelena, Jakšić, Snežana, Filipović, Vladimir, Nićetin, Milica, Lončar, Biljana

“…Cereal products, such as flakes and snack items, are frequently consumed as part of everyday diets, encompassing ready-to-eat breakfast cereals, flakes, and…”
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The possibility of increasing the antioxidant activity of celery root during osmotic treatment by Nicetin, Milica, Pezo, Lato, Loncar, Biljana, Filipovic, Vladimir, Suput, Danijela, Knezevic, Violeta, Filipovic, Jelena

“…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…”
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Celery Root Phenols Content, Antioxidant Capacities and Their Correlations after Osmotic Dehydration in Molasses by Nićetin, Milica, Pezo, Lato, Pergal, Marija, Lončar, Biljana, Filipović, Vladimir, Knežević, Violeta, Demir, Hande, Filipović, Jelena, Manojlović, Dragan

“…The osmotic dehydration (OD) of celery root in sugar beet molasses was studied at three temperatures (20, 35, and 50 °C) and three immersion periods (1, 3, and…”
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Antioxidant Capacity of Nettle Leaves During Osmotic Treatment by Knežević, Violeta, Pezo, Lato L., Lončar, Biljana Lj, Filipović, Vladimir S., Nićetin, Milica R., Gorjanović, Stanislava Ž., Šuput, Danijela

“…Osmotic treatment (OT) of nettle leaves was assessed in various osmotic solutions (sugar beet molasses – SBM and ternary aqueous solution – TAS), at…”
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The Effects of Technological Parameters on Chicken Meat Osmotic Dehydration Process Efficiency by Filipovic, Ivana, urcic, Biljana, Filipovic, Vladimir, Nicetin, Milica, Filipovic, Jelena, Knezevic, Violeta

“…Osmotic dehydration is important food preservation method because of many advantages considering mild processing temperature, base waste material and low…”
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Influence of biopolymer coatings on the storage stability of osmotically dehydrated mushrooms by Šuput, Danijela, Filipović, Vladimir, Lončar, Biljana, Nićetin, Milica, Knežević, Violeta, Lazarević, Jasmina, Plavšić, Dragana, Popović, Senka, Hromiš, Nevena

“…The main aim of this research was to apply biopolymer coatings on osmotically dehydrated mushrooms and monitor their quality during storage. Mushrooms were…”
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Efficiency analysis of the process of peach osmotic dehydration in molasses by Filipović, Jelena, Filipović, Vladimir, Knežević, Violeta, Lončar, Biljana, Nićetin, Milica, Ivanišević, Dragan

“…Energy consumption reduction per unit of product' removed moisture is necessary to lower production costs and increase the overall efficiency of the…”
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Modeling of mushrooms (Agaricus bisporus) osmotic dehydration process in sugar beet molasses by Šuput, Danijela, Filipović, Vladimir, Lončar, Biljana, Nićetin, Milica, Knežević, Violeta, Lazarević, Jasmina, Plavšić, Dragana

“…Mushrooms (Agaricus bisphorus) were osmotically dehydrated in sugar beet molasses solutions at concentrations of 60%, 70% and 80%d.m., at operating…”
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Effects of temperature and immersion time on diffusion of moisture and minerals during rehydration of osmotically treated pork meat cubes by Šuput Danijela Z., Lazić Vera L., Pezo Lato L., Lončar Biljana Lj, Filipović Vladimir S., Nićetin Milica R., Knežević Violeta

“…The aim of this work was to study the changes in osmotically treated pork meat during rehydration. Meat samples were osmotically treated in sugar beet molasses…”
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Evaluation of water, sucrose and minerals effective diffusivities during osmotic treatment of pork in sugar beet molasses by Nićetin Milica R., Pezo Lato L., Lončar Biljana Lj, Filipović Vladimir S., Šuput Danijela Z., Zlatanović Snežana, Dojčinović Biljana P.

“…Effective diffusivities of water, sucrose and minerals in osmotic treatment of pork cubes (M. triceps brachii) were calculated using Response Surface…”
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Comparison of methods of zeta potential and residual turbidity of pectin solutions using calcium sulphate/aluminium sulphate as a precipitant by Kuljanin Tatjana A., Filipović Vladimir S., Lončar Biljana Lj, Nićetin Milica R., Knežević Violeta М.

“…The affinity of calcium ion binding from CaO used in the most common process of purification of sugar beet juice is relatively low. Therefore, large amounts of…”
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Aluminium and calcium ions binding to pectin in sugar beet juice: Model of electrical double layer by Kuljanin Tatjana A., Jevrić Lidija R., Ćurčić Biljana Lj, Nićetin Milica R., Filipović Vladimir S., Grbić Jasna P.

“…In sugar industry, there is a problem of the presence of undesirable macromolecules such as pectins in sugar beet juice. Separation of these compounds is done…”
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CaO&CaSO4 and CaO&Al2(SO4)3 as Pectin Precipitants–Model of Overlapping Diffuse Layers by Kuljanin, Tatjana A., Filipović, Vladimir S., Nićetin, Milica R., Lončar, Biljana Lj, Filipčev, Bojana V., Pezo, Lato L.

“…This work is concerned with the theoretical basis of novel sugar beet juice purification method using binary systems CaO&CaSO4 and CaO&Al2(SO4)3. The…”
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Optimisation of mass transfer kinetics during osmotic dehydration of pork meat cubes in complex osmotic solution by Filipović Vladimir, Lević Ljubinko, Ćurčić Biljana, Nićetin Milica, Pezo Lato, Mišljenović Nevena

“…This paper presents the effects of different process temperature (20, 35 and 50 °C), immersion time (1, 3 and 5 hours) and the concentration of sugar beet…”
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Mass transfer and microbiological profile of pork meat dehydrated in two different osmotic solutions by Plavšić Dragana V., Koprivica Gordana B., Mišljenović Nevena M., Ćurčić Biljana Lj, Nićetin Milica R., Filipović Vladimir S.

“…The effects of osmotic dehydration on mass transfer properties and microbiological profile were investigated in order to determine the usefulness of this…”
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