Search Results - "Tomović, Vladimir M."

Sensory, physical and chemical characteristics of cooked ham manufactured from rapidly chilled and earlier deboned M. semimembranosus by TOMOVIC, Vladimir M, JOKANOVIC, Marija R, PETROVIC, Ljiljana S, TOMOVIC, Mila S, TASIC, Tatjana A, IKONIC, Predrag M, SUMIC, Zdravko M, SOJIC, Branislav V, SKALJAC, Snežana B, SOSO, Milena M

“…Effects of rapid chilling of carcasses (at −31°C in the first 3h of chilling, and then at 2–4°C) and earlier deboning (8h post-mortem), compared to rapid (till…”
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Gliadin Proteins in Muffins with Quinoa Flour by Gojkovic Cvjetkovic, Vesna S., Skuletic, Dragana M., Marjanovic-Balaban, Zeljka R., Vujadinovic, Dragan P., Rajic, Danijela Z., Tomovic, Vladimir M.

“…Partial replacement of wheat flour in foodstuffs is of great importance in the food industry. Muffins are a type of semi-sweet cake that is traditionally made…”
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A joined rock magnetic and colorimetric perspective on the Late Pleistocene climate of Orlovat loess site (Northern Serbia) by Lukić, Tin, Basarin, Biljana, Buggle, Björn, Markovič, Slobodan B., Tomović, Vladimir M., Raljič, Jovanka Popov, Hrnjak, Ivana, Timar-Gabor, Alida, Hambach, Ulrich, Gavrilov, Milivoj B.

“…This study represents the first detailed joined colorimetric and rock magnetic investigation on a loess–paleosol sequence in the Vojvodina region, Northern…”
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Storage time effect on inoculated, osmodehydrated chicken meat-microbiological and chemical characteristics by Filipović Vladimir S., Filipović Ivana B., Markov Siniša L., Tomović Vladimi M., Šojić Branislav V., Filipović Jelena S., Pezo Lato L.

“…In this research, chicken meat was inoculated with selected microorganisms and subjected to the osmotic dehydration process in two osmotic solutions, in an…”
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Quality traits of longissimus lumborum muscle from White Mangalica, Duroc   ×  White Mangalica and Large White pigs reared under intensive conditions and slaughtered at 150 kg live weight: a comparative study by Tomović, Vladimir M., Šević, Radoslav, Jokanović, Marija, Šojić, Branislav, Škaljac, Snežana, Tasić, Tatjana, Ikonić, Predrag, Lušnic Polak, Mateja, Polak, Tomaž, Demšar, Lea

“…To compare quality traits of longissimus lumborum muscle of three genotypes, 20 White Mangalica (WM), 20 crossbred Duroc  ×  White Mangalica (DWM) and 20 Large…”
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Effects of rapid chilling of carcasses and time of deboning on weight loss and technological quality of pork semimembranosus muscle by TOMOVIC, Vladimir M, PETROVIC, Ljiljana S, DZINIC, Natalija R

“…The effect of rapid air chilling of carcasses in the first 3 h of chilling at −31 °C (then at 2–4 °C, till 24 h post-mortem) and the possibility of earlier…”
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Cadmium levels of kidney from 10 different pig genetic lines in Vojvodina (northern Serbia) by TOMOVIC, Vladimir M, PETROVIC, Ljiljana S, TOMOVIC, Mila S, KEVRESAN, Zarko S, JOKANOVIC, Marija R, DZINIC, Natalija R, DESPOTOVIC, Aleksandra R

“…► In mammals, cadmium is virtually absent at birth but accumulates with time, especially in the kidney. ► We produce 10 pig genetic lines in a (cross)breeding…”
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The quality difference between frankfurters seasoned with conventional and organic spices by Tomašević Igor B., Đekić Ilija V., Aćimović Milica G., Stajić Slaviša B., Tomović Vladimir M.

“…Frankfurters seasoned with conventional and organic garlic or coriander were investigated for the differences in taste and odor intensities, instrumental color…”
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Effect of Endpoint Internal Temperature on Mineral Contents of Boiled Pork Loin by Tomovic, Vladimir M, Vujadinovic, Dragan D, Grujic, Radoslav P, Jokanovic, Marija R, Kevresan, arko S, Skaljac, Snezana B, Sojic, Branislav V, Tasic, Tatjana A, Ikonic, Predrag M, Hromis, Nevena M

“…Effects of endpoint temperatures of 51, 61, 71, 81 and 91C on mineral contents (mg/100 g WW, wet weight) of pork loin (longissimus thoracis et lumborum, n =…”
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Meat quality of Swallow-Belly Mangulica pigs reared under intensive production system and slaughtered at 100 kg live weight by Tomović Vladimir M., Stanišić Nikola Z., Jokanović Marija R., Kevrešan Žarko S., Šojić Branislav V., Škaljac Snežana B., Tomašević Igor B., Martinović Aleksandra B., Despotović Aleksandra R., Šuput Danijela Z.

“…Quality parameters including sensory and physical characteristics and proximate and mineral composition in M. psoas major, M. semimembranosus, M. longissimus…”
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Ultimate pH, colour characteristics and proximate and mineral composition of edible organs, glands and kidney fat from Saanen goat male kids by Tomović, Vladimir M., Jokanović, Marija R., Pihler, Ivan I., Švarc-Gajić, Jaroslava V., Vasiljević, Ivana M., Škaljac, Snežana B., Šojić, Branislav V., Živković, Dušan M., Lukić, Tin B., Despotović, Aleksandra R., Tomašević, Igor B.

“…Ultimate pH value and instrumental colour (CIEL*a*b* values) characteristics, proximate (moisture, protein, total fat and total ash) and mineral composition…”
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Effect of starter culture addition on fatty acid profile, oxidative and sensory stability of traditional fermented sausage (Petrovská klobása) by Šojić Branislav V., Džinić Natalija R., Tomović Vladimir M., Ikonić Predrag M., Jokanović Marija R., Kravić Snežana Ž., Tasić Tatjana A., Škaljac Snežana B.

“…This work is concerned with the oxidative stability and sensory characteristics of traditional fermented sausage Petrovská klobása, produced with the addition…”
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Basic chemical composition of meat and carcass quality of fattening hybrids with different slaughter weight by Lukač Dragomir R., Vidović Vitomir S., Stoisavljević Aleksandar Lj, Puvača Nikola M., Džinić Natalija R., Tomović Vladimir M.

“…Meat is a very rich and universal source of nutrients. The primary importance of meat is based especially on protein content. Optimum slaughter weight has…”
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Duvan chvarci: Product characterization and comparison between traditional and industrial production by Grujovic, Mirjana, Petrovic, Tanja D. Zugic, Mladenovic, Katarina G., Tomovic, Vladimir M., Kocic-Tanackov, Suncica D., Semedo-Lemsaddek, Teresa

“…This research aimed to investigate and compare traditional products called “duvan chvarci” produced using pork meat and fat, originated from local households…”
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Determination of mineral contents of semimembranosus muscle and liver from pure and crossbred pigs in Vojvodina (northern Serbia) by Tomović, Vladimir M., Petrović, Ljiljana S., Tomović, Mila S., Kevrešan, Žarko S., Džinić, Natalija R.

“…The content of phosphorous (P), potassium (K), sodium (Na), magnesium (Mg), calcium (Ca), zinc (Zn), iron (Fe), copper (Cu) and manganese (Mn) was investigated…”
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The influence of inulin addition on the physico-chemical and sensory characteristics of reduced-fat cooked sausages by Šojić Branislav V., Petrović Ljiljana S., Pešović Biljana M., Tomović Vladimir M., Jokanović Marija R., Džinić Natalija R., Salitrežić Pavle P.

“…In this paper, the physico-chemical and sensory characteristics of reduced-fat (approximately 35 % lower) cooked sausage, made with addition of 5% inulin,…”
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Determination of nickel content in the semimembranosus muscle of pigs produced in Vojvodina by Tomović Vladimir M., Petrović Ljiljana S., Kevrešan Žarko S., Džinić Natalija R., Jokanović Marija R.

“…The content of nickel was investigated in the M. semimembranosus of sixty-nine pigs from ten different genetic lines produced in Vojvodina. Nickel was…”
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Characterization of the Kranjska klobasa, a traditional slovenian cooked, cured, and smoked sausage from coarse ground pork by Polak, Tomaž, Lušnic Polak, Mateja, Tomović, Vladimir M., Žlender, Božidar, Demšar, Lea

“…Kranjska klobasa is a traditional Slovenian cured, smoked, and cooked sausage made with coarse‐ground pork. It is a traditional product that is protected…”
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Effect of ground paprika and its oleoresin on marinated chicken breast meat quality by Jokanović Marija R., Džinić Natalija R., Tomović Vladimir M., Savatić Snežana B., Tasić Tatjana A., Ikonić Predrag M., Šojić Branislav V.

“…The still-marinating process is a simplified technology used to tenderize and to improve the flavour, colour and juiciness of meat products. The effects of…”
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Influence of season on pig carcass and M. semimembranosus quality by Džinić Natalija R., Petrović Ljiljana S., Tomović Vladimir M., Jokanović Marija R., Šojić Branislav V.

“…Partial dissection method showed significantly higher (P<0.05) meat yield in carcasses of pigs fattened in the winter (57.5%), comparing with the meat yield of…”
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