Please use this identifier to cite or link to this item:
https://open.uns.ac.rs/handle/123456789/4515
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Ikonić, Predrag | en_US |
dc.contributor.author | Jokanović, Marija | en_US |
dc.contributor.author | Petrović, Ljiljana | en_US |
dc.contributor.author | Peulić, Tatjana | en_US |
dc.contributor.author | Škaljac (Savatić), Snežana | en_US |
dc.contributor.author | Šojić, Branislav | en_US |
dc.contributor.author | Džinić, Natalija | en_US |
dc.contributor.author | Tomović, Vladimir | en_US |
dc.contributor.author | Tomić, Jelena | en_US |
dc.contributor.author | Danilović, Bojana | en_US |
dc.contributor.author | Ikonić, Bojana | en_US |
dc.date.accessioned | 2019-09-23T10:34:50Z | - |
dc.date.available | 2019-09-23T10:34:50Z | - |
dc.date.issued | 2016 | - |
dc.identifier.issn | 10942912 | en_US |
dc.identifier.uri | https://open.uns.ac.rs/handle/123456789/4515 | - |
dc.description.abstract | Copyright © Taylor & Francis Group, LLC. Proteolysis and texture profile of Petrovská klobása, made with addition of starter culture, were investigated during the ripening in different conditions (traditional versus industrial). Due to intensive degradation of myofibrillar proteins, significant increases of non-protein nitrogen and free amino acids nitrogen contents were registered in all samples. Similar proteolytic changes were found in both starter and non-starter sausages, but were more pronounced in samples ripened in industrial room. In relation to ripening conditions hardness and chewiness differed significantly, while starter culture had significant effect only on hardness of sausages processed in industrial room. | en_US |
dc.language.iso | en | en_US |
dc.publisher | Taylor & Francis Group | en_US |
dc.relation.ispartof | International Journal of Food Properties | en_US |
dc.title | Effect of Starter Culture Addition and Processing Method on Proteolysis and Texture Profile of Traditional Dry-Fermented Sausage Petrovská klobása | en_US |
dc.type | Journal/Magazine Article | en_US |
dc.identifier.doi | 10.1080/10942912.2015.1089280 | - |
dc.identifier.scopus | 2-s2.0-84969765698 | - |
dc.identifier.url | https://api.elsevier.com/content/abstract/scopus_id/84969765698 | - |
dc.description.version | Published | en_US |
dc.relation.lastpage | 1937 | en_US |
dc.relation.firstpage | 1924 | en_US |
dc.relation.issue | 9 | en_US |
dc.relation.volume | 19 | en_US |
item.fulltext | No Fulltext | - |
item.grantfulltext | none | - |
crisitem.author.dept | Naučni institut za prehrambene tehnologije u Novom Sadu | - |
crisitem.author.dept | Tehnološki fakultet, Katedra za inženjerstvo konzervirane hrane | - |
crisitem.author.dept | Naučni institut za prehrambene tehnologije u Novom Sadu | - |
crisitem.author.dept | Tehnološki fakultet, Katedra za inženjerstvo konzervirane hrane | - |
crisitem.author.dept | Tehnološki fakultet, Katedra za inženjerstvo konzervirane hrane | - |
crisitem.author.dept | Tehnološki fakultet, Katedra za inženjerstvo konzervirane hrane | - |
crisitem.author.dept | Naučni institut za prehrambene tehnologije u Novom Sadu | - |
crisitem.author.orcid | 0000-0002-1282-175X | - |
crisitem.author.orcid | 0000-0002-9102-8417 | - |
crisitem.author.orcid | 0000-0001-7909-8917 | - |
crisitem.author.orcid | 0000-0001-5055-1781 | - |
crisitem.author.parentorg | Univerzitet u Novom Sadu | - |
crisitem.author.parentorg | Tehnološki fakultet | - |
crisitem.author.parentorg | Univerzitet u Novom Sadu | - |
crisitem.author.parentorg | Tehnološki fakultet | - |
crisitem.author.parentorg | Tehnološki fakultet | - |
crisitem.author.parentorg | Tehnološki fakultet | - |
crisitem.author.parentorg | Univerzitet u Novom Sadu | - |
Appears in Collections: | FTN Publikacije/Publications TF Publikacije/Publications |
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