Jovana S. Petrović

Influence of Fat Choice on Physical Properties of Sustainable, Nutritionally Improved Cocoa Spreads

Đurđica Ačkar, Veronika Barišić, Ivana S. Lončarević, Jovana S. Petrović et autres

The aim of this research was to examine the possibility of achieving optimum texture and rheological properties of cocoa spreads produced with cocoa shell, xylitol, and stevia as sugar replacers using different vegetable fats (palm and coconut oil). Samples with different proportions …

hr, rs, ba (code pays fourni par la source)

Enrichment of Wheat Flour Bread with Pleurotus ostreatus Lyophilizate and Aqueous Extract—Influence on Dough and Bread Quality

Jana Zahorec, Šoronja-Simović Dragana, Jovana S. Petrović, Sonja Smole Možina et autres

The use of Pleurotus ostreatus lyophilizate (POL) and hot water extract (POE) as potential functional ingredients for the development of enriched bread was investigated. The effects of POL and POE were examined based on the results of empirical rheological measurements and physical, …

rs, si (code pays fourni par la source)

Dried Sourdough as a Functional Tool for Enhancing Carob-Enriched Wheat Bread

Jana Zahorec, Dragana Šoronja–Simović, Jovana S. Petrović, Ljubica Dokić et autres

Functional bread development with clean-label ingredients remains a technological challenge due to the negative effects of certain functional additives on dough rheology and bread quality. The aim of this study was to evaluate the effectiveness of dried sourdough as a natural improver …

rs (code pays fourni par la source)

Contributors

Bianca Rodrigues de Albuquerque, Gerard Aragonès, Yasmany Armas Díaz, Lillian Barros et autres

pt, es, it, au, ar, rs (code pays fourni par la source)

Polysaccharide-Enriched Bakery and Pasta Products: Advances, Functional Benefits, and Challenges in Modern Food Innovation

Jovana S. Petrović, Jana Zahorec, Dragana Šoronja–Simović, Ivana S. Lončarević et autres

The increasing consumer demand for healthier food choices has stimulated research into functional bakery products enriched with bioactive ingredients. This review summarizes recent developments in the application of key polysaccharides—such as inulin and fructooligosaccharides (FOS), β-glucan, arabinoxylan, pectin, cellulose derivatives, resistant starch, …

rs, hr (code pays fourni par la source)

Deep-Frying Performance of Palm Olein and Sunflower Oil Variants: Antioxidant-Enriched and High-Oleic Oil as Potential Substitutes

Tanja Lužaić, Jelena Škrbić, Gjore Nakov, Jovana S. Petrović et autres

Deep-fat frying remains the predominant method of food preparation; however, increasing concerns regarding health and sustainability have prompted the search for safer alternatives. Palm olein is widely used as a frying medium but its consumption has been questioned due to the presence …

rs, bg (code pays fourni par la source)

Clinical Relevance of Peripheral Interleukins in Drug-Naive First-Episode Psychosis: Symptom-Specific Associations from the PANSS Dimensions

Iva Binić, Jovana S. Petrović, Olivera Žikić, Suzana Tošić Golubović et autres

Background/Objectives: Emerging evidence suggests a role of immune–inflammatory mechanisms in the pathophysiology of schizophrenia, particularly in the early stages of the illness. Cytokines, as key mediators of inflammation, may affect brain function and clinical presentation. Drug-naive patients with first-episode psychosis (FEDN) offer …

rs (code pays fourni par la source)

Incorporation of Pork Meat and Blood Plasma Proteins into a Cocoa Cream Matrix: Characterization, Comparison of Functional Properties, and In Vitro Simulated Digestion

Milica V. Stožinić, Đurđica Ačkar, Branislav Šojić, Tea Sedlar et autres

Consumer requirements for confectionery products have changed significantly over the past decade. These changes are evident in the growing demand for products that are high in protein but lower in energy content and, as a result, the market for these types of …

rs, hr (code pays fourni par la source)

Fortification of Bread with Carob Extract: A Comprehensive Study on Dough Behavior and Product Quality

Jana Zahorec, Dragana Šoronja–Simović, Jovana S. Petrović, Ivana Nikolić et autres

L.) flour, rich in bioactive compounds, has potential as a functional additive. However, its incorporation into bread negatively affects dough behavior and product quality due to high levels of insoluble dietary fibers. This study investigates the use of carob extract (PCE) as …

rs (code pays fourni par la source)

Technological Challenges of Spirulina Powder as the Functional Ingredient in Gluten-Free Rice Crackers

Ivana Nikolić, Ivana S. Lončarević, Slađana M. Rakita, Ivana S. Čabarkapa et autres

Technological issues with the production of gluten-free rice crackers with spirulina powder were examined in this work through their rheological, textural, color, sensory, and nutritional aspects. A part of gluten-free whole-grain rice flour was replaced with 5, 10, and 15% spirulina powder …

rs (code pays fourni par la source)

Enhancement of nutraceutical properties of Pleurotus ostreatus using biochar as a substrate additive

Maria João Rodrigues, Lukáš Fischer, Jovana S. Petrović

The edible mushroom Pleurotus ostreatus is well recognized for its nutraceutical potential, bearing high-quality protein, bioactive polysaccharides (e.g. ?-glucans), antioxidants, vitamins, and minerals. Conventional cultivation substrates, typically straw or sawdust, may not optimally support the full biosynthesis and accumulation of these beneficial …

at (code pays fourni par la source)

Development of Functional Bread: Exploring the Nutritional, Bioactive and Microbial Potential of Carob (Ceratonia siliqua L.) Pulp Powder

Jana Zahorec, Dragana Šoronja–Simović, Jovana S. Petrović, Zita Šereš et autres

For the development of a high-quality functional bread, it is of crucial importance to find a compromise between improving the functional value of the product and impairing its quality. Therefore, the primary aim of this work was to define the effects of …

rs (code pays fourni par la source)