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

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

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

Meat is one of the most nutritious foods that humans can consume, and is defined as the flesh (skeletal muscles) of animals used as food. In addition to protein and fat, meat is a significant source of several micronutrients (minerals and vitamins). Edible offal is also a form of meat which is used as food, but which is not skeletal muscles, and in...

By Vladimir Tomović, Branislav Šojić, Marija Jokanović, Snežana Škaljac, Maja Ivić, Mila Tomović, Igor Tomašević, Slaviša Stajić, Aleksandra Martinović

The presence of phenolic compounds as one of the most common organic pollutants in natural water (surface and ground waters) has been detected as a worldwide problem. Very small concentrations of phenols affect the quality of both environmental and household waters, and directly or indirectly impact lives in aquatic systems and humans, as well. Mos...

By Dragica Chamovska, Aleksandra Porjazoska Kujundziski

The aims of this study were to determine improved kineticparameters in five kinetic models for oxidation of n-butane intomaleic anhydride in an industrial fixed-bed reactor, and tosimulate the reactor performance. On the basis of the measuredprocess parameters, inlet and outlet concentrations of n-butanewere calculated and then used to fit the kine...

By Ervin Karić, Ivan Petric, Vladan Mićić

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

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

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