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The Structuring of Sage (Salvia officinalis L.) Extract-Incorporating Edible Zein-Based Materials with Antioxidant and Antibacterial Functionality by Solvent Casting versus Electrospinning
(MDPI, 2022)
In this study, in order to develop zein-based, edible, functional food-contact materials in different forms incorporating sage extract (10, 20, and 30%), solvent casting and electrospinning were employed. The study aimed ...
Comparison of Supercritical CO2-Drying, Freeze-Drying and Frying on Sensory Properties of Beetroot
(MDPI, BASEL, 2020)
The aim of this study was to compare the sensory quality and acceptance of dried ready-to-eat beetroot snacks as a result of different drying methods applied: supercritical CO2-drying (scCO(2)-drying), frying, and ...
The Influence of Dietary Fibers on Physicochemical Properties of Acid Casein Processed Cheese Sauces Obtained with Whey Proteins and Coconut Oil or Anhydrous Milk Fat
(MDPI AG, 2021)
This study aimed to evaluate different fibers (acacia, bamboo, citrus or potato) on texture, rheological properties, color, density, and water activity of processed cheese sauces (PCS) based on acid casein, WPC80 and ...
Modelling Processes and Products in the Cereal Chain
(MDPI AG, 2021)
In recent years, modelling techniques have become more frequently adopted in the field of food processing, especially for cereal-based products, which are among the most consumed foods in the world. Predictive models and ...
Rheology and Microstructures of Rennet Gels from Differently Heated Goat Milk
(MDPI, BASEL, 2020)
Rennet coagulation of goat milk heated to 65 degrees C/30 min (Gc), 80 degrees C/5 min (G8) and 90 degrees C/5 min (G9) was studied. A rheometer equipped with a vane geometry tool was used to measure milk coagulation ...
High Heat Treatment of Goat Cheese Milk. The Effect on Sensory Profile, Consumer Acceptance and Microstructure of Cheese
(MDPI AG, 2021)
Goat cheeses from high heat treated milk (HHTM: 80◦C/5 min (E1) and 90◦C/5 min (E2)), could be regarded as new products, compared to their analogues made from commonly pasteurized milk (65◦C/30 min (C)). Descriptive analysis ...
Assessing the Fatty Acid, Carotenoid, and Tocopherol Compositions of Seeds from Apple Cultivars (Malus domestica Borkh.) Grown in Norway
(MDPI AG, 2021)
Apple production generates large amounts of apple pomace including seeds, leading to high transportation costs, public health hazards and undesirable odor. A new reuse strategy of this kind of waste could solve environmental ...
Characterization of Volatile Compounds and Flavor in Spirits of Old Apple and Pear Cultivars from the Balkan Region
(MDPI AG, 2021)
This study was conducted with the aim of developing fruit spirits by utilizing old (autochthonous) apple and pear cultivars that can be attractive to both consumers and producers. Consumers of spirits could enjoy the unique ...
Sodium Reduction by Partial and Total Replacement of NaCl with KCl in Serbian White Brined Cheese
(MDPI, 2022)
Cheese has been listed as one of four priority food groups intended for salt reduction reformulation. The present study aimed to investigate the possibility of producing Serbian white brined cheese (Homoljski Sir) with ...
Autochthonous Enterococcus durans PFMI565 and Lactococcus lactis subsp. lactis BGBU1–4 in Bio-Control of Listeria monocytogenes in Ultrafiltered Cheese
(MDPI AG, 2021)
Nowadays, consumers are interested in cheese produced without chemical additives or high-temperature treatments, among which, protective lactic acid bacteria (LAB) cultures could play a major role. In this study, the aims ...