JOURNAL TOOLS
Volume 39, Issue 1
October 2012
Pages: 1-59
October 2012
Pages: 1-59
Articles
Original research paper,
pages (1-10)
MATRIX EFFECTS ON THE FORMATION OF trans- FATTY ACIDS IN SEEDS
MATRIX EFFECTS ON THE FORMATION OF trans- FATTY ACIDS IN SEEDS
M. Werteker a*, S. Davidova b, H. Unterweger a, E. Berghofer b, C. Findlay c
Original research paper,
pages (11-22)
APPLICATION OF RESPONSE SURFACE METHODOLOGY IN THE DEVELOPMENT OF SPECIALTY BREAD WITH SUGAR BEET MOLASSES, FLAX SEED AND VITAL WHEAT GLUTEN
APPLICATION OF RESPONSE SURFACE METHODOLOGY IN THE DEVELOPMENT OF SPECIALTY BREAD WITH SUGAR BEET MOLASSES, FLAX SEED AND VITAL WHEAT GLUTEN
Olivera D. Šimurina*1, Bojana B. Ikonić2, Rada C. Jevtić-Mučibabić1, Miona M. Belović1,
Gordana B. Koprivica2, Nevena M. Mišljenović2
Original research paper,
pages (23-32)
FILAMENTOUS CYANOBACTERIA FROM VOJVODINA REGION AS SOURCE OF PHYCOBILIPROTEIN PIGMENTS AS POTENTIAL NATURAL COLORANTS
FILAMENTOUS CYANOBACTERIA FROM VOJVODINA REGION AS SOURCE OF PHYCOBILIPROTEIN PIGMENTS AS POTENTIAL NATURAL COLORANTS
Jelica B. Simeunović*1, Snežana B. Marković2, Dajana J. Kovač1, Aleksandra Č. Mišan3,
Anamarija I. Mandić3, Zorica B. Svirčev1
Original research paper,
pages (33-40)
IDENTIFICATION AND SELECTION OF THE DESCRIPTORS FOR ESTABLISHING A SENSORY PROFILE OF TOMATO BY A MULTIDIMENSIONAL APPROACH
IDENTIFICATION AND SELECTION OF THE DESCRIPTORS FOR ESTABLISHING A SENSORY PROFILE OF TOMATO BY A MULTIDIMENSIONAL APPROACH
Miona M. Belović*1, Mladenka V. Pestorić1, Jasna S. Mastilović1, Žarko S. Kevrešan1
Short communication,
pages (41-50)
DEVELOPMENT AND APPLICATION OF DESCRIPTORS FOR ESTABLISHING SENSORY PROFILE OF GLUTEN-FREE COOKIES BY A MULTIDIMENSIONAL APPROACH
DEVELOPMENT AND APPLICATION OF DESCRIPTORS FOR ESTABLISHING SENSORY PROFILE OF GLUTEN-FREE COOKIES BY A MULTIDIMENSIONAL APPROACH
Dubravka J. Jambrec*1, Mladenka V. Pestorić1, Uroš S. Žigon2
Short communication,
pages (51-55)
DEVELOPMENT AND EVALUATION OF SENSORY AND INSTRUMENTAL METHODS FOR ASSESSMENT TEXTURAL PROPERTIES OF PASTA
DEVELOPMENT AND EVALUATION OF SENSORY AND INSTRUMENTAL METHODS FOR ASSESSMENT TEXTURAL PROPERTIES OF PASTA
Mladenka V. Pestorić1
INSTITUTE