Development of a food product requires integrated scientific and professional knowledge on the technological process, the final product and, the quality of the ingredients and their interaction. This research examined the effect of formulation variables on the sensory quality of a thermo-reversible sour cherry fruit filling, as well as the modellin...

By Slavica Grujić, Božana Odžaković, Goranka Atelj

The aim of this study was to evaluate the quality of dry-fermented pork sausages – “čajna” type from the market, with similar composition and different salt content. Physicochemical parameters of selected samples were determined and sensory quality parameters were evaluated. In samples M and D, with significantly higher (P ≤ 0....

By Božana Odžaković, Slavica Grujić, Dragana Ivanović, Goran Vučić

Diabetes is a complex, chronic illness that demands a healthy diet. The overall quality of consumed food is important for diabetics, but benefits are expected from whole grains and lower-energy food. Choice of appropriate sweet bakery product may present the problem for diabetics in meal planning. The aim of this research is to provide an overview ...

By Slavica Grujić, Božana Odžaković

The aim of this paper is to develop specification for the production of roasted coffee with improved nutritional quality. In this sense, the influence of different coffee blends and temperatures of roasting on the antioxidant activity of coffee was examined. Also, the composition of some bioactive components in the analyzed samples was determined. ...

By Božana Odžaković, Natalija Džinić, Zoran Kukrić, Slavica Grujić