Eggs are widely utilized because of their high nutrient value, coagulating, foaming, emulsifying and sometimes even colouring or flavouring facilities in food manufacturing. Production of processed egg products shows an increasing trend. Frozen products belong to first processing, their shelf life can increase up to 1 year. By freezing, a large red...

By Hidas Karina Ilona, Ildikó Csilla Nyulas-Zeke, László Friedrich, Anna Visy, Judit Csonka, Csaba Németh

Strategies based on the enzyme application are increasingly replacing the conventional chemical procedures because of their efficiency, quicker performance and environmental protection. However, natural enzymes can rarely be used in industry since their beneficial features can not endure the industrial conditions. Additional drawbacks of natural en...

By Milica Spasojevic, Olivera Prodanović, Pantic Nevena, Nikolina Popovic, Ana Marija Balaz, Radivoje Prodanovic

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

When edible oils are heated above 150°C, they undergo thermo-oxidative changes depending on a variety of factors, such as temperature, heating time, type of oil, etc. These changes cause a series of chemical reactions (hydrolysis, oxidation, polymerization, etc.) resulting in the formation of free fatty acids, an increase in the peroxide number...

By Sanja Dobrnjac, Ljubica Vasiljević, Stevan Blagojević, Miladin Gligorić, Zoran Obrenović, Vesna Cvijetinović, Dragan Tošković

The aim of this study was to determine the possibility of using two low-cost binders, quicklime and fly ash for the solidification/stabilization (S/S) of pyrite cinder. Pyrite cinder, used in this study, represents a remnant from sulfuric acid production in fertilizer factory IHP “Prahovo” A.D. (Serbia), and has a very high toxic metal ...

By Djurdja Kerkez, Dragana Tomašević Pilipović, Milena Bečelić‐Tomin, Nataša Slijepčević, Dunja Rađenović, Anita Leovac Maćerak, Božo Dalmacija

Schiff bases are organic compounds formed by the reaction of the primary amine with carbonyl compounds (aldehydes or ketones). These are mainly bi- or tridentate ligands capable of forming very stable complexes with transitional metals. They are used as catalysts in oxygenation, hydrolysis, electro-reduction and decomposition reactions. Many Shiff ...

By Emir Horozić, Jasmin Suljagić, Darja Husejnagić, Nusreta Hasić, Amra Bratovčić

Freezing rate significantly affects the quality of frozen meat and its biochemical changes. The loss of water from the cellular structure, which, under normal conditions, acts as a mechanical barrier between protein chains, causes spontaneous interactions of proteins that result in their denaturation. In order to determine the content of myofibrill...

By Biljana Bodiroga, Ljubica Vasiljević, Dragan Vujadinović, Danica Savanović, Vladimir Tomović

The study aimed to evaluate the effect of black sesame andflaxseed flour addition in different proportions on bread quality.The bread formulations were developed through the RotationalCentral Composite Design (RCCD). The independent variableswere: black sesame and flaxseed flour which incorporated inamounts from 25.85% to 54.15%. The effect of the ...

By Rafael Audino Zambelli, Luan Ícaro Freitas Pinto, Edilberto Cordeiro dos Santos Junior, Ana Carolina Viana de Lima, Mayara Lima Goiana, Luciana Gama de Mendonça, Bárbara Guerra Rodrigues

Among cereals, maize has the highest content of bioavailable micronutrients in grain, particularly β-carotene and α-tocopherol, which makes this crop the most appropriate for biofortification. Great genetic variability is a valuable source of micronutrients, and genotypes with enhanced grain content could be used for improvement of comme...

By Violeta Anđelković, Jelena Masarović, Mirjana Srebrić, Snežana Mladenović Drinić

U ovom radu je izvršena sinteza šest estarskih derivata 2,6 dimetil-4-supstituisane-1,4-dihidropiridin-3,5-dikarboksilne kiseline: dietil-2,6-dimetil-4-fenil-1,4-dihidropiridin-3,5 dikarboksilata, dietil-2,6-dimetil-4-(3’-nitrofenil)-1,4 dihidropiridin-3,5-dikarboksilata, dietil-2,6-dimetil-4-(4’ nitrofenil)-1,4-dihidropir...

By Tamara Mijatović, Milica Perić, Luka Matović, Marija Ristović, Saša Drmanić