Search Results - "Zaric, Danica"

Antioxidant activity, functional properties and bioaccessibility of whey protein hydrolysates by Embiriekah, Salem, Bulatović, Maja, Borić, Milka, Zarić, Danica, Rakin, Marica

“…The main objective of this study was to produce the functionally improved whey protein hydrolysate with high bioaccessible antioxidant activity. The…”
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Influence of added whey proteins and hydrolysates on rheological and textural characteristics of milk chocolate by Rakin, Marica, Bulatović, Maja, Zarić, Danica, Krunić, Tanja, Lončarević, Ivana, Petrović, Jovana, Pajin, Biljana

“…In order to improve functional characteristics of standard milk chocolate (C) was enriched by the addition of whey protein concentrate (WPC) and whey proteins…”
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The impact of sunflower and rapeseed lecithin on the rheological properties of spreadable cocoa cream by Lončarević, Ivana, Pajin, Biljana, Petrović, Jovana, Zarić, Danica, Sakač, Marijana, Torbica, Aleksandra, Lloyd, David M., Omorjan, Radovan

“…The rheological properties of spreadable cocoa cream containing lecithin of different origins (sunflower, rapeseed and soy lecithin) were investigated within…”
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Influence of added extracts of herbs (salvia lavandulifolia, salvia officinalis) and fruits (malpighia glabra) on rheological, textural, and functional (AChE-inhibitory and antioxidant activity) characteristics of dark chocolate by Zarić, Danica, Rakin, Marica, Bulatović, Maja, Krunić, Tanja, Lončarević, Ivana, Pajin, Biljana, Blaževska, Zagorka

“…In this study, a new product was evaluated: enriched dark chocolate with two encapsulated plant extracts: Salvia Lavandiulaefolia and Salvia officinalis with…”
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Crystallization and rheological properties of soya milk chocolate produced in a ball mill by Pajin, Biljana, Dokić, Ljubica, Zarić, Danica, Šoronja-Simović, Dragana, Lončarević, Ivana, Nikolić, Ivana

“…► Increase in refining time does not have any influence on the crystallization rate. ► Higher pre-crystallization temperature prolonged nucleation time. ► The…”
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Influence of Rapeseed and Sesame Oil on Crystallization and Rheological Properties of Cocoa Cream Fat Phase and Quality of Final Product by Lončarević, Ivana, Pajin, Biljana, Sakač, Marijana, Zarić, Danica, Rakin, Marica, Petrović, Jovana, Torbica, Aleksandra

“…This research examined spreadable cocoa cream in which fat phase has been modified and analyzed regarding its crystallization and rheological properties and…”
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The Influence of Lecithin from Different Sources on Crystallization and Physical Properties of Nontrans fat by Lončarević, Ivana, Pajin, Biljana, Omorjan, Radovan, Torbica, Aleksandra, Zarić, Danica, Maksimović, Jovana, Švarc Gajić, Jaroslava

“…Crystallization and physical properties of nontrans vegetable fat with the addition of soybean, sunflower and rapeseed lecithin were investigated in this…”
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White Chocolate with Resistant Starch: Impact on Physical Properties, Dietary Fiber Content and Sensory Characteristics by Lončarević, Ivana, Pajin, Biljana, Petrović, Jovana, Nikolić, Ivana, Maravić, Nikola, Ačkar, Đurđica, Šubarić, Drago, Zarić, Danica, Miličević, Borislav

“…Resistant starch (RS) is a part of insoluble dietary fiber, and it could be recognized as a functional food ingredient in some types of confectionery products…”
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Enrichment of white chocolate with blackberry juice encapsulate: Impact on physical properties, sensory characteristics and polyphenol content by Lončarević, Ivana, Pajin, Biljana, Fišteš, Aleksandar, Tumbas Šaponjac, Vesna, Petrović, Jovana, Jovanović, Petar, Vulić, Jelena, Zarić, Danica

“…White chocolate does not contain fat-free cocoa solids and thus lacks bioactive components. In the present study, white chocolate was enriched with…”
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Nutrition and Health Claims Spectra of Pre-Packaged Foods on Serbian Supermarket Shelves: A Repeated Cross-Sectional Study by Davidović, Dragana, Paunović, Katarina, Zarić, Danica, Jovanović, Ana, Vasiljević, Nadja, Stošović, Dragana, Tomanić, Milena

“…Nutrition and health claims (NHCs) are a powerful tool that influence consumers' final decision on the choice of food products. The purposes of this repeated…”
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Encapsulated sour cherry pomace extract: Effect on the colour and rheology of cookie dough by Petrović, Jovana, Pajin, Biljana, Lončarević, Ivana, Šaponjac, Vesna Tumbas, Nikolić, Ivana, Ačkar, Đurđica, Zarić, Danica

“…In this study, the effect of encapsulated sour cherry pomace extract on the physical characteristics of the cookie dough (colour, textural and rheological…”
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Precautionary Allergen Labelling in Serbia: Market Audit and Consumers’ Perception by Davidovic, Dragana, Bulatovic, Maja, Paunovic, Katarina, Vasiljevic, Nadja, Zaric, Danica, Popovic, Dusan, Milenkovic, Sanja

“…Background: Precautionary allergen labels (PAL) should be used to indicate the possibility of allergen presence in the food. This study aimed to determine the…”
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Blueberry juice encapsulated on maltodextrin: The impact on the properties of white chocolate by Lončarević, Ivana, Stožinić, Milica, Pajin, Biljana, Nikolić, Ivana, Petrović, Jovana, Šojić, Branislav, Zarić, Danica

“…The lower content of phenolic compounds in white chocolate makes this confectionery product unhealthier and, thus, adequate for enrichment compared to other…”
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Defatted wheat germ application: Influence on cookies’ properties with regard to its particle size and dough moisture content by Petrović, Jovana, Rakić, Dušan, Fišteš, Aleksandar, Pajin, Biljana, Lončarević, Ivana, Tomović, Vladimir, Zarić, Danica

“…The introduction of agro-food industry by-products rich in bioactive compounds represents major challenge in food industry sector. The influence of wheat germ…”
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Comparative analysis of functionality of spray dried whey protein hydrolysates obtained by enzymatic and microbial hydrolysis by Embiriekah, Salem, Bulatovic, Maja, Gnjatovic, Marija, Vukasinovic-Sekulic, Maja, Krunic, Tanja, Zaric, Danica, Rakin, Marica

“…The aim of this study was to examine the bioactive potential of hydrolysate powders produced by enzymatic and microbial hydrolysis of whey proteins followed by…”
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Optimization of the ball mill processing parameters in the fat filling production by Lončarević Ivana S., Fišteš Aleksandar Z., Rakić Dušan Z., Pajin Biljana S., Petrović Jovana S., Torbica Aleksandra M., Zarić Danica B.

“…The aim of this study was to determine the effect of the main milling variables, i.e., agitator shaft speed (50, 75 and 100%, which is 25, 37.5 and 50 rpm) and…”
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Influence of combined emulsifier on physical characteristics of fat filling by Petrovic, Jovana, Nikolic, Ivana, Loncarevic, Ivana, Pajin, Biljana, Zaric, Danica, Torbica, Aleksandra, Omorjan, R.

“…The influence of mixture of two separate emulsifiers and a new generation of emulsifier 2 in 1, which nowadays has a tendency to replace these two, on the…”
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Quality of fermented whey beverage with milk by Rakin Marica B., Bulatović Maja Lj, Zarić Danica B., Stamenković-Đoković Marijana M., Krunić Tanja Ž., Borić Milka M., Vukašinović-Sekulić Maja S.

“…One of the most economical ways of whey processing is the production of beverages, that represents a single process that exploits all the potential of whey as…”
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Effects of the amount of soy milk on thermorheological, thermal and textural properties of chocolate with soy milk by Zarić Danica B., Pajin Biljana S., Lončarević Ivana S., Petrović Jovana S., Stamenković-Đoković Marijana M.

“…Chocolate is a two-phase rheological system. The solid phase, consisting of non-fat cocoa particles, sugar and soy milk is wrapped in a fat phase - cocoa…”
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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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