Innovative Food Product Development Cycle: Frame for Stepping Up Research Excellence of FINS - FOODstars

Informacje na temat projektu

FOODstars

Identyfikator umowy o grant: 692276

DOI

10.3030/692276

Projekt został zamknięty

Data podpisania przez KE 6 Listopada 2015

Data rozpoczęcia 1 Grudnia 2015

Data zakończenia 30 Listopada 2018

Finansowanie w ramach

• Twinning of research institutions

Koszt całkowity

€ 999 281,25

Wkład UE

€ 999 281,25

Koordynowany przez

INSTITUTE FOR FOOD TECHNOLOGY OF NOVI SAD
Serbia

CORDIS oferuje możliwość skorzystania z odnośników do publicznie dostępnych publikacji i rezultatów projektów realizowanych w ramach programów ramowych HORYZONT.

Odnośniki do rezultatów i publikacji związanych z poszczególnymi projektami 7PR, a także odnośniki do niektórych konkretnych kategorii wyników, takich jak zbiory danych i oprogramowanie, są dynamicznie pobierane z systemu OpenAIRE .

Rezultaty

Websites, patent fillings, videos etc. (11)

FOODstars press release

Two press releases which will be released at the beginning of the project (1) and at the end of project (2). Press releases will be distributed to the relevant national and international food associations, local media, local web portals and blogs, university websites and to all interested journalists in Serbia and region.

Report on study visits

Report on study visits to the TEAGASC and UNIBO technology transfer offices. Report on study visits will include the study visit program (1), the names of researchers involved (2) and the overview of main findings that will be disseminate to a wider public throughout the FOODstars website (3).

Report on interaction activities with food SMEs

Report on four events held in FINS, Serbia: two round table discussions ''Current problems in food SMEs in Serbia – and the ways of overcoming them'' and two workshops ''From idea to innovative food product'' and ''On the road to Innovation Union: European food legislation''. The report will include the copy of ppt presentations (1), the list of participants (2) and short report on the held events (3). The reports will be publicly available throughout the FOODstars website.

FOODstars leaflet

Two leaflets developed at the beginning (1) and at the end of project (2) in English and Serbian language. First leaflet will contain the main facts of the project, while second will contain the main project achievements. The leaflets will be publicly available through FOODstars website and will be distributed at relevant national and international scientific events.

Workshop material ''Food science: IPR and knowledge transfer''

Copy of ppt presentations (1) from two workshops organized in FINS, Serbia: ''IPR in food science'' and ''Knowledge transfer to food SMEs''. The ppt presentations will be publicly available throughout the FOODstars website, together with the list of participants (2) and short reports on the held workshop (3).

FOODstars website

Project website that will be structured to contain external website accessible to general public and internal portal accessible only to project partners and internet forum section. The external FOODstars website will be the main information tool for the project containing project objectives, work plan, information about the partners and links to their institutions, main results, publications, calendar of events, reports from held events, links to other projects, relevant food associations etc. Internal portal will be structured as a document repository for project-related documents such as reports, preliminary/internal results, deliverable progress, calendar of events, meeting papers, etc.

Workshop material ''Plant bioactive raw materials and ingredients''

The copy of ppt presentations (1) from three workshops organized in FINS, Serbia: ''New value from food processing waste streams and by-products'', ''Protective/preventive role of bioactive food components in human health'' and ''Green extraction techniques in food science''. The ppt presentations will be publicly available throughout the FOODstars website, together with the list of participants (2) and short report on the held workshop (3).

Dissemination plan

Dissemination plan with all its elements (objectives of the dissemination activities, dissemination partners, target groups for dissemination, specification of communication channels and dissemination tools, dissemination materials to be prepared, timing, responsibilities). Developed Dissemination plan will be publicly available throughout the FOODstars website.

Workshop material ''Innovative food product development''

The copy of ppt presentations (1) from two workshops organized in FINS, Serbia: ''Recent developments in microencapsulation of food ingredients'' and ''Creation a successful business plan''. The ppt presentations will be publicly available throughout the FOODstars website, together with the list of participants (2) and short report on the held workshop (3).

Report on outreach activities

Report on two types of outreach activities: information evenings ''Everything you want to know about food quality but had no one to ask'' and open days ''Inside FINS'' organized in FINS, Serbia. Report will include the photos from the events (1), topics covered and discussed (2) and the main outcomes (3). The report will be publicly available throughout the FOODstars website.

Congress material

The accompanying materials of ''International Congress Food Quality, Technology and Safety – FoodTech'': first announcement (1), book of abstracts (2) and book of proceedings (3). This material will be publicly available through congress and FINS web-site linked to FOODstars website.

Publikacje

Peer reviewed articles (45)

Effect of Different Ripening Conditions on Pigments of Pepper for Paprika Production at Green Stage of Maturity

Autorzy: Žarko S. Kevrešan, Jasna S. Mastilović, Anamarija I. Mandić, Aleksandra M. Torbica
Opublikowane w: Journal of Agricultural and Food Chemistry, Numer 61/38, 2013, Strona(/y) 9125-9130, ISSN 0021-8561
Wydawca: American Chemical Society
DOI: 10.1021/jf400424a

Influence of starch sodium octenyl succinate on rheological behaviour of wheat flour dough systems

Autorzy: Tamara Dapčević Hadnađev, Ivana Pajić-Lijaković, Miroslav Hadnađev, Jasna Mastilović, Aleksandra Torbica, Branko Bugarski
Opublikowane w: Food Hydrocolloids, Numer 33/2, 2013, Strona(/y) 376-383, ISSN 0268-005X
Wydawca: Elsevier BV
DOI: 10.1016/j.foodhyd.2013.04.008

Chemometric approach for assessing the quality of olive cake pellets

Autorzy: Tea Brlek, Lato Pezo, Neven Voća, Tajana Krička, Đuro Vukmirović, Radmilo Čolović, Marija Bodroža-Solarov
Opublikowane w: Fuel Processing Technology, Numer 116, 2013, Strona(/y) 250-256, ISSN 0378-3820
Wydawca: Elsevier BV
DOI: 10.1016/j.fuproc.2013.07.006

Rheological and Breadmaking Properties of Wheat Flours Supplemented with Octenyl Succinic Anhydride-Modified Waxy Maize Starches

Autorzy: Tamara R. Dapčević Hadnađev, Ljubica P. Dokić, Miroslav S. Hadnađev, Milica M. Pojić, Aleksandra M. Torbica
Opublikowane w: Food and Bioprocess Technology, Numer 7/1, 2014, Strona(/y) 235-247, ISSN 1935-5130
Wydawca: Springer Pub. Co.,
DOI: 10.1007/s11947-013-1083-y

Characterization of Byproducts Originating from Hemp Oil Processing

Autorzy: Milica Pojić, Aleksandra Mišan, Marijana Sakač, Tamara Dapčević Hadnađev, Bojana Šarić, Ivan Milovanović, Miroslav Hadnađev
Opublikowane w: Journal of Agricultural and Food Chemistry, Numer 62/51, 2014, Strona(/y) 12436-12442, ISSN 0021-8561
Wydawca: American Chemical Society
DOI: 10.1021/jf5044426

Anti-inflammatory Activity of Grains of Paradise ( Aframomum melegueta Schum) Extract

Autorzy: Nebojsa M. Ilic, Moul Dey, Alexander A. Poulev, Sithes Logendra, Peter E. Kuhn, Ilya Raskin
Opublikowane w: Journal of Agricultural and Food Chemistry, Numer 62/43, 2014, Strona(/y) 10452-10457, ISSN 0021-8561
Wydawca: American Chemical Society
DOI: 10.1021/jf5026086

The optimisation of traditional fermentation process of white cabbage (in relation to biogenic amines and polyamines content and microbiological profile)

Autorzy: Biljana R. Cvetković, Lato L. Pezo, Tatjana Tasić, Ljubiša Šarić, Žarko Kevrešan, Jasna Mastilović
Opublikowane w: Food Chemistry, Numer 168, 2015, Strona(/y) 471-477, ISSN 0308-8146
Wydawca: Elsevier BV
DOI: 10.1016/j.foodchem.2014.07.068

Chemometric Approach to Characterization of Flour Mill Streams: Chemical and Rheological Properties

Autorzy: Milica M. Pojić, Nebojša B. Spasojević, Mirko Đ. Atlas
Opublikowane w: Food and Bioprocess Technology, Numer 7/5, 2014, Strona(/y) 1298-1309, ISSN 1935-5130
Wydawca: Springer Pub. Co.,
DOI: 10.1007/s11947-013-1133-5

Near Infrared Spectroscopy—Advanced Analytical Tool in Wheat Breeding, Trade, and Processing

Autorzy: Milica M. Pojić, Jasna S. Mastilović
Opublikowane w: Food and Bioprocess Technology, Numer 6/2, 2013, Strona(/y) 330-352, ISSN 1935-5130
Wydawca: Springer Pub. Co.,
DOI: 10.1007/s11947-012-0917-3

Determination of free sulphydryl groups in wheat gluten under the influence of different time and temperature of incubation: Method validation

Autorzy: Slađana Rakita, Milica Pojić, Jelena Tomić, Aleksandra Torbica
Opublikowane w: Food Chemistry, Numer 150, 2014, Strona(/y) 166-173, ISSN 0308-8146
Wydawca: Elsevier BV
DOI: 10.1016/j.foodchem.2013.10.128

Tomato waste: Carotenoids content, antioxidant and cell growth activities

Autorzy: Sladjana Stajčić, Gordana Ćetković, Jasna Čanadanović-Brunet, Sonja Djilas, Anamarija Mandić, Dragana Četojević-Simin
Opublikowane w: Food Chemistry, Numer 172, 2015, Strona(/y) 225-232, ISSN 0308-8146
Wydawca: Elsevier BV
DOI: 10.1016/j.foodchem.2014.09.069

Buckwheat – enriched instant porridge improves lipid profile and reduces inflammation in participants with mild to moderate hypercholesterolemia

Autorzy: Aleksandra Mišan, Ana Petelin, Mojca Stubelj, Anamarija Mandić, Olivera Šimurina, Milica Pojić, Ivan Milovanović, Tadeja Jakus, Bojana Filipčev, Zala Jenko Pražnikar
Opublikowane w: Journal of Functional Foods, Numer 36, 2017, Strona(/y) 186-194, ISSN 1756-4646
Wydawca: Elsevier BV
DOI: 10.1016/j.jff.2017.06.056

Physicochemical properties and mineral content of honey samples from Vojvodina (Republic of Serbia)

Autorzy: Marijana B. Sakač, Pavle T. Jovanov, Aleksandar Z. Marić, Lato L. Pezo, Žarko S. Kevrešan, Aleksandra R. Novaković, Nataša M. Nedeljković
Opublikowane w: Food Chemistry, Numer 276, 2019, Strona(/y) 15-21, ISSN 0308-8146
Wydawca: Elsevier BV
DOI: 10.1016/j.foodchem.2018.09.149

Hydrophilic interaction chromatography coupled to tandem mass spectrometry as a method for simultaneous determination of guanidinoacetate and creatine

Autorzy: Pavle Jovanov, Milan Vraneš, Marijana Sakač, Slobodan Gadžurić, Jovana Panić, Aleksandar Marić, Sergej Ostojić
Opublikowane w: Analytica Chimica Acta, Numer 1028, 2018, Strona(/y) 96-103, ISSN 0003-2670
Wydawca: Elsevier BV
DOI: 10.1016/j.aca.2018.03.038

Eco-innovative technologies for extraction of proteins for human consumption from renewable protein sources of plant origin

Autorzy: Milica Pojić, Aleksandra Mišan, Brijesh Tiwari
Opublikowane w: Trends in Food Science & Technology, Numer 75, 2018, Strona(/y) 93-104, ISSN 0924-2244
Wydawca: Elsevier BV
DOI: 10.1016/j.tifs.2018.03.010

Subcritical water hydrolysis of sugar beet pulp towards production of monosaccharide fraction

Autorzy: Nikola Maravić, Zita Šereš, Senka Vidović, Aleksandra Mišan, Ivan Milovanović, Robert Radosavljević, Branimir Pavlić
Opublikowane w: Industrial Crops and Products, Numer 115, 2018, Strona(/y) 32-39, ISSN 0926-6690
Wydawca: Elsevier BV
DOI: 10.1016/j.indcrop.2018.02.014

Novel breads of non-wheat flours

Autorzy: Aleksandra Torbica, Miona Belović, Jelena Tomić
Opublikowane w: Food Chemistry, Numer 282, 2019, Strona(/y) 134-140, ISSN 0308-8146
Wydawca: Elsevier BV
DOI: 10.1016/j.foodchem.2018.12.113

Development of low calorie jams with increased content of natural dietary fibre made from tomato pomace

Autorzy: Miona Belović, Aleksandra Torbica, Ivana Pajić-Lijaković, Jasna Mastilović
Opublikowane w: Food Chemistry, Numer 237, 2017, Strona(/y) 1226-1233, ISSN 0308-8146
Wydawca: Elsevier BV
DOI: 10.1016/j.foodchem.2017.06.045

Emulsifying properties of hemp proteins: Effect of isolation technique

Autorzy: Tamara Dapčević-Hadnađev, Manda Dizdar, Milica Pojić, Veljko Krstonošić, Lisa M. Zychowski, Miroslav Hadnađev
Opublikowane w: Food Hydrocolloids, Numer 89, 2019, Strona(/y) 912-920, ISSN 0268-005X
Wydawca: Elsevier BV
DOI: 10.1016/j.foodhyd.2018.12.002

Hempseed meal protein isolates prepared by different isolation techniques. Part II. gelation properties at different ionic strengths

Autorzy: Tamara Dapčević-Hadnađev, Miroslav Hadnađev, Athina Lazaridou, Thomas Moschakis, Costas G. Biliaderis
Opublikowane w: Food Hydrocolloids, Numer 81, 2018, Strona(/y) 481-489, ISSN 0268-005X
Wydawca: Elsevier BV
DOI: 10.1016/j.foodhyd.2018.03.022

Hempseed meal protein isolates prepared by different isolation techniques. Part I. physicochemical properties

Autorzy: Miroslav Hadnađev, Tamara Dapčević-Hadnađev, Athina Lazaridou, Thomas Moschakis, Alexandra - M. Michaelidou, Senka Popović, Costas G. Biliaderis
Opublikowane w: Food Hydrocolloids, Numer 79, 2018, Strona(/y) 526-533, ISSN 0268-005X
Wydawca: Elsevier BV
DOI: 10.1016/j.foodhyd.2017.12.015

Effects of bearberry, parsley and corn silk extracts on diuresis, electrolytes composition, antioxidant capacity and histopathological features in mice kidneys

Autorzy: Marijana Vranješ, Boris M. Popović, Dubravka Štajner, Vesna Ivetić, Anamarija Mandić, Dejan Vranješ
Opublikowane w: Journal of Functional Foods, Numer 21, 2016, Strona(/y) 272-282, ISSN 1756-4646
Wydawca: Elsevier BV
DOI: 10.1016/j.jff.2015.12.016

Possibility of Alternaria toxins reduction by extrusion processing of whole wheat flour

Autorzy: Elizabet Janić Hajnal, Radmilo Čolović, Lato Pezo, Dejan Orčić, Đuro Vukmirović, Jasna Mastilović
Opublikowane w: Food Chemistry, Numer 213, 2016, Strona(/y) 784-790, ISSN 0308-8146
Wydawca: Elsevier BV
DOI: 10.1016/j.foodchem.2016.07.019

Wheat breadmaking properties in dependance on wheat enzymes status and climate conditions

Autorzy: Jelena Tomić, Aleksandra Torbica, Ljiljana Popović, Nikola Hristov, Branislava Nikolovski
Opublikowane w: Food Chemistry, Numer 199, 2016, Strona(/y) 565-572, ISSN 0308-8146
Wydawca: Elsevier BV
DOI: 10.1016/j.foodchem.2015.12.031

Relation between crust development and heterocyclic aromatic amine formation when air-roasting a meat cylinder

Autorzy: Alain Kondjoyan, Sylvie Chevolleau, Stéphane Portanguen, Jérôme Molina, Predrag Ikonic, Sylvie Clerjon, Laurent Debrauwer
Opublikowane w: Food Chemistry, Numer 213, 2016, Strona(/y) 641-646, ISSN 0308-8146
Wydawca: Elsevier BV
DOI: 10.1016/j.foodchem.2016.06.118

Pre-treatment and extraction techniques for recovery of added value compounds from wastes throughout the agri-food chain

Autorzy: Mehrdad Arshadi, Thomas M. Attard, Rafal M. Lukasik, Mladen Brncic, André M. da Costa Lopes, Michael Finell, Paul Geladi, Lia Noemi Gerschenson, Fahrettin Gogus, Miguel Herrero, Andrew J. Hunt, Elena Ibáñez, Birgit Kamm, Inmaculada Mateos-Aparicio, Ana Matias, Nikolaos E. Mavroudis, Enzo Montoneri, Ana Rita C. Morais, Calle Nilsson, Emmanouil H. Papaioannou, Aurore Richel, Pilar Rupérez, Bilja
Opublikowane w: Green Chem., Numer 18/23, 2016, Strona(/y) 6160-6204, ISSN 1463-9262
Wydawca: Royal Society of Chemistry
DOI: 10.1039/C6GC01389A

Voltammetric behavior of erythromycin ethylsuccinate at a renewable silver-amalgam film electrode and its determination in urine and in a pharmaceutical preparation

Autorzy: Olga Vajdle, Valéria Guzsvány, Dušan Škorić, Jasmina Anojčić, Pavle Jovanov, Milka Avramov-Ivić, János Csanádi, Zoltán Kónya, Slobodan Petrović, Andrzej Bobrowski
Opublikowane w: Electrochimica Acta, Numer 191, 2016, Strona(/y) 44-54, ISSN 0013-4686
Wydawca: Pergamon Press Ltd.
DOI: 10.1016/j.electacta.2015.12.207

The influence of concentration and temperature on the viscoelastic properties of tomato pomace dispersions

Autorzy: Miona Belović, Ivana Pajić-Lijaković, Aleksandra Torbica, Jasna Mastilović, Ilinka Pećinar
Opublikowane w: Food Hydrocolloids, Numer 61, 2016, Strona(/y) 617-624, ISSN 0268-005X
Wydawca: Elsevier BV
DOI: 10.1016/j.foodhyd.2016.06.021

Influence of Buckwheat Flour and Carboxymethyl Cellulose on Rheological Behaviour and Baking Performance of Gluten-Free Cookie Dough

Autorzy: Tamara R. Dapčević Hadnađev, Aleksandra M. Torbica, Miroslav S. Hadnađev
Opublikowane w: Food and Bioprocess Technology, Numer 19355130, 2013, Strona(/y) 1770-1781, ISSN 1935-5130
Wydawca: Springer Pub. Co.,
DOI: 10.1007/s11947-012-0841-6

Content of free amino groups during postharvest wheat and flour maturation in relation to gluten quality

Autorzy: Elizabet Janić Hajnal, Jelena Tomić, Aleksandra Torbica, Slađana Rakita, Milica Pojić, Dragan Živančev, Miroslav Hadnađev, Tamara Dapčević Hadnađev
Opublikowane w: Food Chemistry, Numer 03088146, 2014, Strona(/y) 158-165, ISSN 0308-8146
Wydawca: Elsevier BV
DOI: 10.1016/j.foodchem.2014.05.054

Influence of starch sodium octenyl succinate on rheological behaviour of wheat flour dough systems

Autorzy: Tamara Dapčević Hadnađev, Ivana Pajić-Lijaković, Miroslav Hadnađev, Jasna Mastilović, Aleksandra Torbica, Branko Bugarski
Opublikowane w: Food Hydrocolloids, Numer 0268005X, 2013, Strona(/y) 376-383, ISSN 0268-005X
Wydawca: Elsevier BV
DOI: 10.1016/j.foodhyd.2013.04.008

Effect of Different Ripening Conditions on Pigments of Pepper for Paprika Production at Green Stage of Maturity

Autorzy: Žarko S. Kevrešan, Jasna S. Mastilović, Anamarija I. Mandić, Aleksandra M. Torbica
Opublikowane w: Journal of Agricultural and Food Chemistry, Numer 00218561, 2013, Strona(/y) 9125-9130, ISSN 0021-8561
Wydawca: American Chemical Society
DOI: 10.1021/jf400424a

Determination of free sulphydryl groups in wheat gluten under the influence of different time and temperature of incubation: Method validation

Autorzy: Slađana Rakita, Milica Pojić, Jelena Tomić, Aleksandra Torbica
Opublikowane w: Food Chemistry, Numer 03088146, 2014, Strona(/y) 166-173, ISSN 0308-8146
Wydawca: Elsevier BV
DOI: 10.1016/j.foodchem.2013.10.128

Characterization of Byproducts Originating from Hemp Oil Processing

Autorzy: Milica Pojić, Aleksandra Mišan, Marijana Sakač, Tamara Dapčević Hadnađev, Bojana Šarić, Ivan Milovanović, Miroslav Hadnađev
Opublikowane w: Journal of Agricultural and Food Chemistry, Numer 00218561, 2014, Strona(/y) 12436-12442, ISSN 0021-8561
Wydawca: American Chemical Society
DOI: 10.1021/jf5044426

Rheological and Breadmaking Properties of Wheat Flours Supplemented with Octenyl Succinic Anhydride-Modified Waxy Maize Starches

Autorzy: Tamara R. Dapčević Hadnađev, Ljubica P. Dokić, Miroslav S. Hadnađev, Milica M. Pojić, Aleksandra M. Torbica
Opublikowane w: Food and Bioprocess Technology, Numer 19355130, 2014, Strona(/y) 235-247, ISSN 1935-5130
Wydawca: Springer Pub. Co.,
DOI: 10.1007/s11947-013-1083-y

Anti-inflammatory Activity of Grains of Paradise ( Aframomum melegueta Schum) Extract

Autorzy: Nebojsa M. Ilic, Moul Dey, Alexander A. Poulev, Sithes Logendra, Peter E. Kuhn, Ilya Raskin
Opublikowane w: Journal of Agricultural and Food Chemistry, Numer 00218561, 2014, Strona(/y) 10452-10457, ISSN 0021-8561
Wydawca: American Chemical Society
DOI: 10.1021/jf5026086

Chemometric approach for assessing the quality of olive cake pellets

Autorzy: Tea Brlek, Lato Pezo, Neven Voća, Tajana Krička, Đuro Vukmirović, Radmilo Čolović, Marija Bodroža-Solarov
Opublikowane w: Fuel Processing Technology, Numer 03783820, 2013, Strona(/y) 250-256, ISSN 0378-3820
Wydawca: Elsevier BV
DOI: 10.1016/j.fuproc.2013.07.006

Tomato waste: Carotenoids content, antioxidant and cell growth activities

Autorzy: Sladjana Stajčić, Gordana Ćetković, Jasna Čanadanović-Brunet, Sonja Djilas, Anamarija Mandić, Dragana Četojević-Simin
Opublikowane w: Food Chemistry, Numer 03088146, 2015, Strona(/y) 225-232, ISSN 0308-8146
Wydawca: Elsevier BV
DOI: 10.1016/j.foodchem.2014.09.069

The optimisation of traditional fermentation process of white cabbage (in relation to biogenic amines and polyamines content and microbiological profile)

Autorzy: Biljana R. Cvetković, Lato L. Pezo, Tatjana Tasić, Ljubiša Šarić, Žarko Kevrešan, Jasna Mastilović
Opublikowane w: Food Chemistry, Numer 03088146, 2015, Strona(/y) 471-477, ISSN 0308-8146
Wydawca: Elsevier BV
DOI: 10.1016/j.foodchem.2014.07.068

Practical method for the confirmation of authentic flours of different types of cereals and pseudocereals

Autorzy: Marijana M. Ačanski, Djura N. Vujić, Djordje B. Psodorov
Opublikowane w: Food Chemistry, Numer 03088146, 2015, Strona(/y) 314-317, ISSN 0308-8146
Wydawca: Elsevier BV
DOI: 10.1016/j.foodchem.2014.09.068

Chemometric Approach to Characterization of Flour Mill Streams: Chemical and Rheological Properties

Autorzy: Milica M. Pojić, Nebojša B. Spasojević, Mirko Đ. Atlas
Opublikowane w: Food and Bioprocess Technology, Numer 19355130, 2014, Strona(/y) 1298-1309, ISSN 1935-5130
Wydawca: Springer Pub. Co.,
DOI: 10.1007/s11947-013-1133-5

Near Infrared Spectroscopy—Advanced Analytical Tool in Wheat Breeding, Trade, and Processing

Autorzy: Milica M. Pojić, Jasna S. Mastilović
Opublikowane w: Food and Bioprocess Technology, Numer 19355130, 2013, Strona(/y) 330-352, ISSN 1935-5130
Wydawca: Springer Pub. Co.,
DOI: 10.1007/s11947-012-0917-3

Influence of Buckwheat Flour and Carboxymethyl Cellulose on Rheological Behaviour and Baking Performance of Gluten-Free Cookie Dough

Autorzy: Tamara R. Dapčević Hadnađev, Aleksandra M. Torbica, Miroslav S. Hadnađev
Opublikowane w: Food and Bioprocess Technology, Numer 6/7, 2013, Strona(/y) 1770-1781, ISSN 1935-5130
Wydawca: Springer Pub. Co.,
DOI: 10.1007/s11947-012-0841-6

Content of free amino groups during postharvest wheat and flour maturation in relation to gluten quality

Autorzy: Elizabet Janić Hajnal, Jelena Tomić, Aleksandra Torbica, Slađana Rakita, Milica Pojić, Dragan Živančev, Miroslav Hadnađev, Tamara Dapčević Hadnađev
Opublikowane w: Food Chemistry, Numer 164, 2014, Strona(/y) 158-165, ISSN 0308-8146
Wydawca: Elsevier BV
DOI: 10.1016/j.foodchem.2014.05.054

Practical method for the confirmation of authentic flours of different types of cereals and pseudocereals

Autorzy: Marijana M. Ačanski, Djura N. Vujić, Djordje B. Psodorov
Opublikowane w: Food Chemistry, Numer 172, 2015, Strona(/y) 314-317, ISSN 0308-8146
Wydawca: Elsevier BV
DOI: 10.1016/j.foodchem.2014.09.068