Browse by committee members
Now showing items 1-13 of 13
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Efekat šok zamrzavanja testa na tehnološke osobine lisnatog peciva obogaćenog vlaknima šećerne repe i semenom čije (Salvia hispanica) / Effect of shock freezing of dough on the technological properties of puff pastry enriched with sugar beet fiber and chia seed (Salvia hispanica)
(University of Novi Sad, Faculty of Technology, 17-09-2021) -
Eko-efikasnost industrijske simbioze u proizvodnji prehrambenih proizvoda u Republici Srbiji i zemljama regiona
(University of Novi Sad, Faculty of Economy, Subotica, 09-07-2018) -
Fizičke i senzorske karakteristike funkcionalnih prehrambenih namaza na bazi celuloznih hidrokoloida i brašna pogače uljane tikve / Physical and sensory characteristics of functional food spreads based on cellulose hydrocolloids and flour of pumpkin seed cake
(University of Novi Sad, Faculty of Technology, 13-10-2015) -
Funkcionalne karakteristike smeša maltodekstrina i namenske masti kao komponenti niskoenergetskih masnih punjenja za konditorske proizvode / Functional characteristics of vegetablefat/maltodextrin gel blends as a component for low calorie confectionery fat fillings
(University of Novi Sad, Faculty of Technology, 19-04-2012) -
Karakterizacija kvaliteta, nutritivne vrednosti i stabilnosti devičanskih maslinovih ulja proizvedenih u različitim regionima Libije / Characterization of the quality, nutritive value and stability of virgin olive oils produced in different regions of Libya
(University of Novi Sad, Faculty of Technology, 12-09-2018) -
Mogućnost primene visokoproteinskih frakcija suncokretove sačme dobijenih postupkom usitnjavanja i vazdušne klasifikacije u proizvodnji ekstrudirane hrane za ribe / Application possibility of high protein sunflower meal fractions obtained by combination of grinding and air classification in the production of extrudedfish feed
(University of Novi Sad, Faculty of Technology, 07-03-2018) -
Poboljšanje kvaliteta napitka kafe izborom optimalnih uslova prženja i odnosa različitih vrsta kafe / Improvement of coffee beverage quality by selecting optimal roasting conditions and optimal ratio of different coffee species
(University of Novi Sad, Faculty of Technology, 01-02-2016) -
Prilog proučavanju mogućnosti racionalizacije tehnološkog postupka mlevenja pšenice primenom osmovaljne stolice / Study on the possibilities of the rationalization of wheat flour milling processusing the eight-roller mill
(University of Novi Sad, Faculty of Technology, 07-09-2009) -
Uticaj lecitina različitog porekla na kristalizaciona svojstva masne faze i kvalitet mazivog krem proizvoda sa dodatkom funkcionalnih biljnih ulja / Influence of lecithin from different sources on crystallization properties of fat phase and quality of spread cream with the addition of functional vegetable oils
(University of Novi Sad, Faculty of Technology, 31-12-2013) -
Uticaj sastava masne faze margarina na fizičke osobine i kvalitet peciva od laminiranog testa / Influence of fat phase composition of margarine on physical characteristics and quality of puff pastry
(University of Novi Sad, Faculty of Technology, 16-12-2009) -
Uticaj sirovinskog sastava i tehnološkog postupka na sadržaj metala u čokoladnim i krem proizvodima / The impact of raw material composition and technological process on the metal content in chocolate and spread products
(University of Novi Sad, Faculty of Technology, 30-09-2016) -
Valorizacija nutritivnog profila keksa proizvedenog sa dodatkom sporednih proizvoda prehrambene industrije / Valorization of the nutritional profile of cookies produced with the addition of food industry by-products
(University of Novi Sad, Faculty of Technology, 22-05-2018) -
Zamenjivači masti na bazi pšeničnih i ovsenih mekinja i njihova primena u formulaciji keksa / Wheat and oat bran based fat replacers and their application in cookie formulation
(University of Novi Sad, Faculty of Technology, 26-11-2018)