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href="https://www.academia.edu/111794225/Determination_of_Crude_Fiber_Content_and_Total_Sugars_in_Correlation_with_the_Production_Process_and_Storage_Time"><img alt="Research paper thumbnail of Determination of Crude Fiber Content and Total Sugars in Correlation with the Production Process and Storage Time" class="work-thumbnail" src="https://attachments.academia-assets.com/109224488/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/111794225/Determination_of_Crude_Fiber_Content_and_Total_Sugars_in_Correlation_with_the_Production_Process_and_Storage_Time">Determination of Crude Fiber Content and Total Sugars in Correlation with the Production Process and Storage Time</a></div><div class="wp-workCard_item"><span>International Journal for Research in Applied Sciences and Biotechnology</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">In this original scientific paper, the content of crude fiber and total sugars in three different...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">In this original scientific paper, the content of crude fiber and total sugars in three different fruit products (cherry compote, rosehip marmalade and plum jam) in correlation with the production process and storage time was examined. All tests were conducted in the Laboratory of Food Technology, Faculty of Technology, University of Tuzla. The test results showed that in all fruit products a higher content of non-reducing sugars than reducing and sucrose was recorded. Also, the highest content of crude fiber was obtained in the S5 sample for rosehip marmalade and was 1.11%, while the lowest was recorded in the S1 sample for cherry compote and was 0.011%.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="3052a3c0b8906092442e3fe991d5b95a" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":109224488,"asset_id":111794225,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/109224488/download_file?st=MTczMjQ0OTcxMSw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="111794225"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="111794225"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 111794225; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=111794225]").text(description); $(".js-view-count[data-work-id=111794225]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 111794225; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='111794225']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 111794225, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "3052a3c0b8906092442e3fe991d5b95a" } } $('.js-work-strip[data-work-id=111794225]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":111794225,"title":"Determination of Crude Fiber Content and Total Sugars in Correlation with the Production Process and Storage Time","translated_title":"","metadata":{"abstract":"In this original scientific paper, the content of crude fiber and total sugars in three different fruit products (cherry compote, rosehip marmalade and plum jam) in correlation with the production process and storage time was examined. 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="111794190"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/111794190/Influence_of_Freezing_on_the_Chemical_Composition_and_Total_Phenols_of_Some_Strawberry_Varieties"><img alt="Research paper thumbnail of Influence of Freezing on the Chemical Composition and Total Phenols of Some Strawberry Varieties" class="work-thumbnail" src="https://attachments.academia-assets.com/109224476/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/111794190/Influence_of_Freezing_on_the_Chemical_Composition_and_Total_Phenols_of_Some_Strawberry_Varieties">Influence of Freezing on the Chemical Composition and Total Phenols of Some Strawberry Varieties</a></div><div class="wp-workCard_item"><span>International Journal for Research in Applied Sciences and Biotechnology</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The aim of this study was to examine the content of total soluble substance (TSS), total acidity ...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The aim of this study was to examine the content of total soluble substance (TSS), total acidity (TA), pH, ascorbic acid content (vitamin C) and total phenols in fresh strawberries, as well as in strawberries stored for 10 days by freezing. Chemical characterization of fresh and frozen strawberries was done on four different varieties: Clery, Maya, Asia, Joly grown in the area of 膶eli膰, Bosnia and Herzegovina. The obtained results showed that frozen strawberries have slightly lower values of TSS, pH, vitamin C, while the content of TA and total phenols was slightly higher in frozen strawberries than in fresh ones, which can be attributed to increasing acidity.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="8b572e1a506c36279ba60b38e85b1db7" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":109224476,"asset_id":111794190,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/109224476/download_file?st=MTczMjQ0OTcxMSw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="111794190"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="111794190"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 111794190; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=111794190]").text(description); $(".js-view-count[data-work-id=111794190]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 111794190; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='111794190']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 111794190, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "8b572e1a506c36279ba60b38e85b1db7" } } $('.js-work-strip[data-work-id=111794190]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":111794190,"title":"Influence of Freezing on the Chemical Composition and Total Phenols of Some Strawberry Varieties","translated_title":"","metadata":{"abstract":"The aim of this study was to examine the content of total soluble substance (TSS), total acidity (TA), pH, ascorbic acid content (vitamin C) and total phenols in fresh strawberries, as well as in strawberries stored for 10 days by freezing. 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="110023597"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/110023597/A_Baking_Function_Depending_Upon_Storage_Condition_and_a_Type_of_Flour"><img alt="Research paper thumbnail of A Baking Function Depending Upon Storage Condition and a Type of Flour" class="work-thumbnail" src="https://attachments.academia-assets.com/108777387/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/110023597/A_Baking_Function_Depending_Upon_Storage_Condition_and_a_Type_of_Flour">A Baking Function Depending Upon Storage Condition and a Type of Flour</a></div><div class="wp-workCard_item wp-workCard--coauthors"><span>by </span><span><a class="" data-click-track="profile-work-strip-authors" href="https://independent.academia.edu/SelimovicAmel">Amel Selimovic</a> and <a class="" data-click-track="profile-work-strip-authors" href="https://independent.academia.edu/tijanabrcina">tijana brcina</a></span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Flour is a raw material, more exactly grocery very sensitive on external influence. Namely, due t...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Flour is a raw material, more exactly grocery very sensitive on external influence. Namely, due to the hygroscopic nature of the flour it is good base for microbial growth. Normal moisture content in flour ranges from 13 to 15 %. An increase in moisture contents makes conditions suitable for microbial growth, accelerating the enzymatic activity and spoiling of fl our. The storage conditions have a great influence on the moisture content, especially temperature and humidity. The fl our reaction to the storage condition is based to its chemical composition, which is related to the moisture, fat and proteins content. Baking function is dependable upon the storage condition and storage period, as well as acting of the flour during making of dough, and baking of made dough. The aim of this study was to establish behaviour of different fl our types (T-500, T-850 and whole meal fl our) stored at temperatures +4 and 20 掳C and defined humidity. Each fl our sample was analyzed determining its...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="306d029c50eba5d73d9a75f312e2baaf" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":108777387,"asset_id":110023597,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/108777387/download_file?st=MTczMjQ0OTcxMSw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="110023597"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="110023597"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 110023597; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=110023597]").text(description); $(".js-view-count[data-work-id=110023597]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 110023597; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='110023597']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 110023597, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "306d029c50eba5d73d9a75f312e2baaf" } } $('.js-work-strip[data-work-id=110023597]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":110023597,"title":"A Baking Function Depending Upon Storage Condition and a Type of Flour","translated_title":"","metadata":{"abstract":"Flour is a raw material, more exactly grocery very sensitive on external influence. Namely, due to the hygroscopic nature of the flour it is good base for microbial growth. Normal moisture content in flour ranges from 13 to 15 %. An increase in moisture contents makes conditions suitable for microbial growth, accelerating the enzymatic activity and spoiling of fl our. The storage conditions have a great influence on the moisture content, especially temperature and humidity. The fl our reaction to the storage condition is based to its chemical composition, which is related to the moisture, fat and proteins content. Baking function is dependable upon the storage condition and storage period, as well as acting of the flour during making of dough, and baking of made dough. The aim of this study was to establish behaviour of different fl our types (T-500, T-850 and whole meal fl our) stored at temperatures +4 and 20 掳C and defined humidity. Each fl our sample was analyzed determining its..."},"translated_abstract":"Flour is a raw material, more exactly grocery very sensitive on external influence. Namely, due to the hygroscopic nature of the flour it is good base for microbial growth. Normal moisture content in flour ranges from 13 to 15 %. An increase in moisture contents makes conditions suitable for microbial growth, accelerating the enzymatic activity and spoiling of fl our. The storage conditions have a great influence on the moisture content, especially temperature and humidity. The fl our reaction to the storage condition is based to its chemical composition, which is related to the moisture, fat and proteins content. Baking function is dependable upon the storage condition and storage period, as well as acting of the flour during making of dough, and baking of made dough. The aim of this study was to establish behaviour of different fl our types (T-500, T-850 and whole meal fl our) stored at temperatures +4 and 20 掳C and defined humidity. 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="105695025"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/105695025/Influence_of_parameters_on_sensory_properties_and_consumer_acceptance_of_probiotic_fresh_cheese"><img alt="Research paper thumbnail of Influence of parameters on sensory properties and consumer acceptance of probiotic fresh cheese" class="work-thumbnail" src="https://attachments.academia-assets.com/105089795/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/105695025/Influence_of_parameters_on_sensory_properties_and_consumer_acceptance_of_probiotic_fresh_cheese">Influence of parameters on sensory properties and consumer acceptance of probiotic fresh cheese</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Probiotics, because of their beneficial effects on human health, are used in the treatment of dig...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Probiotics, because of their beneficial effects on human health, are used in the treatment of digestive disorders, the prevention of colon cancer, restoration of the intestinal microflora balance and stimulate the immune system. New discoveries of soy enter the list of functional foods, i.e. found between food and medicine. The aim of the work was to examine the effect of soy drink, thermalization (60掳C/3 min), combinations of microbial starter cultures and addition of prebiotics on sensory properties, and acceptability of probiotic fresh cheese. Fresh cheese samples were produced from skimmed milk (0.9% milk fat) and combination of cow&#39;s milk and soy drink. Milk fermentation was carried out at 25潞C and 40潞C, with addition of Lyofast EF1 and combination of microbial starter cultures Lyofast MWO 030 and Lyofast EF1 in a ratio of 1:1. Half of the obtained fresh cheese was subjected to a thermalisation process (60潞C/3 min). All the samples produced had a creamy consistency. The sen...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="b04efa820000db61aa2142d27a02d3b9" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":105089795,"asset_id":105695025,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/105089795/download_file?st=MTczMjQ0OTcxMiw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="105695025"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="105695025"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 105695025; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=105695025]").text(description); $(".js-view-count[data-work-id=105695025]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 105695025; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='105695025']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 105695025, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "b04efa820000db61aa2142d27a02d3b9" } } $('.js-work-strip[data-work-id=105695025]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":105695025,"title":"Influence of parameters on sensory properties and consumer acceptance of probiotic fresh cheese","translated_title":"","metadata":{"abstract":"Probiotics, because of their beneficial effects on human health, are used in the treatment of digestive disorders, the prevention of colon cancer, restoration of the intestinal microflora balance and stimulate the immune system. New discoveries of soy enter the list of functional foods, i.e. found between food and medicine. The aim of the work was to examine the effect of soy drink, thermalization (60掳C/3 min), combinations of microbial starter cultures and addition of prebiotics on sensory properties, and acceptability of probiotic fresh cheese. Fresh cheese samples were produced from skimmed milk (0.9% milk fat) and combination of cow\u0026#39;s milk and soy drink. Milk fermentation was carried out at 25潞C and 40潞C, with addition of Lyofast EF1 and combination of microbial starter cultures Lyofast MWO 030 and Lyofast EF1 in a ratio of 1:1. Half of the obtained fresh cheese was subjected to a thermalisation process (60潞C/3 min). All the samples produced had a creamy consistency. The sen...","publisher":"Zenodo","publication_date":{"day":4,"month":7,"year":2019,"errors":{}}},"translated_abstract":"Probiotics, because of their beneficial effects on human health, are used in the treatment of digestive disorders, the prevention of colon cancer, restoration of the intestinal microflora balance and stimulate the immune system. New discoveries of soy enter the list of functional foods, i.e. found between food and medicine. The aim of the work was to examine the effect of soy drink, thermalization (60掳C/3 min), combinations of microbial starter cultures and addition of prebiotics on sensory properties, and acceptability of probiotic fresh cheese. Fresh cheese samples were produced from skimmed milk (0.9% milk fat) and combination of cow\u0026#39;s milk and soy drink. Milk fermentation was carried out at 25潞C and 40潞C, with addition of Lyofast EF1 and combination of microbial starter cultures Lyofast MWO 030 and Lyofast EF1 in a ratio of 1:1. Half of the obtained fresh cheese was subjected to a thermalisation process (60潞C/3 min). All the samples produced had a creamy consistency. 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="47599490"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/47599490/Chemical_Composition_and_Sensory_Properties_of_Gluten_Free_Crackers_with_Buckwheat_Sourdough"><img alt="Research paper thumbnail of Chemical Composition and Sensory Properties of Gluten-Free Crackers with Buckwheat Sourdough" class="work-thumbnail" src="https://attachments.academia-assets.com/95530021/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/47599490/Chemical_Composition_and_Sensory_Properties_of_Gluten_Free_Crackers_with_Buckwheat_Sourdough">Chemical Composition and Sensory Properties of Gluten-Free Crackers with Buckwheat Sourdough</a></div><div class="wp-workCard_item wp-workCard--coauthors"><span>by </span><span><a class="" data-click-track="profile-work-strip-authors" href="https://independent.academia.edu/AmelSelimovic">Amel Selimovic</a> and <a class="" data-click-track="profile-work-strip-authors" href="https://independent.academia.edu/tijanabrcina">tijana brcina</a></span></div><div class="wp-workCard_item"><span>International Journal For Research in Applied Sciences and Biotechnology</span><span>, 2020</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">In this paper, the influence of biological acid dough with a strain of lactic acid bacteria (Lact...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">In this paper, the influence of biological acid dough with a strain of lactic acid bacteria (Lactobacillus plantarum) on the properties of the dough and the addition of sourdough on the quality of crackers was investigated. Changes in total titratable acidity and pH were monitored during the fermentation of the sourdough (24 hours). In the dough for the production of gluten-free crackers, the influence of the addition of sourdough on the total titratable acidity and pH value was examined. The content of water, protein, fat, starch, crude fiber, pH value and total titratable acidity was determined by flour samples for the production of gluten-free crackers and gluten-free crackers. The influence of sourdough on the sensory properties of crackers was examined. The mineral composition of zinc was determined and the contribution of the daily recommended intake was assessed. In samples of crackers subjected to storage for 5, 10, 20 and 30 days, a change in water content was monitored. The length of fermentation had a significant impact on the dynamics of pH change and on the total titratable acidity during the fermentation of sourdough. The results of the study showed that the control sample has a higher pH value than the samples with sourdough. The reason for that is the development of acetic acid during fermentation. The change in water content in the crackers over 30 days was significantly higher in the control sample compared to the samples with sourdough. Crackers with sourdough contain a significantly higher percentage of protein, ash, fiber, zinc at the expense of reducing carbohydrates.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="5d8bd2da79120555fdaf9ec829dd7517" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":95530021,"asset_id":47599490,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/95530021/download_file?st=MTczMjQ0OTcxMiw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="47599490"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="47599490"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 47599490; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=47599490]").text(description); $(".js-view-count[data-work-id=47599490]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 47599490; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='47599490']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 47599490, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "5d8bd2da79120555fdaf9ec829dd7517" } } $('.js-work-strip[data-work-id=47599490]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":47599490,"title":"Chemical Composition and Sensory Properties of Gluten-Free Crackers with Buckwheat Sourdough","translated_title":"","metadata":{"doi":"10.31033/ijrasb.7.4.13","issue":"4","volume":"7","abstract":"In this paper, the influence of biological acid dough with a strain of lactic acid bacteria (Lactobacillus plantarum) on the properties of the dough and the addition of sourdough on the quality of crackers was investigated. Changes in total titratable acidity and pH were monitored during the fermentation of the sourdough (24 hours). In the dough for the production of gluten-free crackers, the influence of the addition of sourdough on the total titratable acidity and pH value was examined. The content of water, protein, fat, starch, crude fiber, pH value and total titratable acidity was determined by flour samples for the production of gluten-free crackers and gluten-free crackers. The influence of sourdough on the sensory properties of crackers was examined. The mineral composition of zinc was determined and the contribution of the daily recommended intake was assessed. In samples of crackers subjected to storage for 5, 10, 20 and 30 days, a change in water content was monitored. The length of fermentation had a significant impact on the dynamics of pH change and on the total titratable acidity during the fermentation of sourdough. The results of the study showed that the control sample has a higher pH value than the samples with sourdough. The reason for that is the development of acetic acid during fermentation. The change in water content in the crackers over 30 days was significantly higher in the control sample compared to the samples with sourdough. Crackers with sourdough contain a significantly higher percentage of protein, ash, fiber, zinc at the expense of reducing carbohydrates.","publisher":"Vandana Publications","page_numbers":"6","publication_date":{"day":null,"month":null,"year":2020,"errors":{}},"publication_name":"International Journal For Research in Applied Sciences and Biotechnology"},"translated_abstract":"In this paper, the influence of biological acid dough with a strain of lactic acid bacteria (Lactobacillus plantarum) on the properties of the dough and the addition of sourdough on the quality of crackers was investigated. Changes in total titratable acidity and pH were monitored during the fermentation of the sourdough (24 hours). In the dough for the production of gluten-free crackers, the influence of the addition of sourdough on the total titratable acidity and pH value was examined. The content of water, protein, fat, starch, crude fiber, pH value and total titratable acidity was determined by flour samples for the production of gluten-free crackers and gluten-free crackers. The influence of sourdough on the sensory properties of crackers was examined. The mineral composition of zinc was determined and the contribution of the daily recommended intake was assessed. In samples of crackers subjected to storage for 5, 10, 20 and 30 days, a change in water content was monitored. The length of fermentation had a significant impact on the dynamics of pH change and on the total titratable acidity during the fermentation of sourdough. The results of the study showed that the control sample has a higher pH value than the samples with sourdough. The reason for that is the development of acetic acid during fermentation. The change in water content in the crackers over 30 days was significantly higher in the control sample compared to the samples with sourdough. Crackers with sourdough contain a significantly higher percentage of protein, ash, fiber, zinc at the expense of reducing carbohydrates.","internal_url":"https://www.academia.edu/47599490/Chemical_Composition_and_Sensory_Properties_of_Gluten_Free_Crackers_with_Buckwheat_Sourdough","translated_internal_url":"","created_at":"2021-04-23T08:14:52.005-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":54579584,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[{"id":39177716,"work_id":47599490,"tagging_user_id":54579584,"tagged_user_id":189762389,"co_author_invite_id":null,"email":"t***a@gmail.com","display_order":0,"name":"tijana brcina","title":"Chemical Composition and Sensory Properties of Gluten-Free Crackers with Buckwheat Sourdough"}],"downloadable_attachments":[{"id":95530021,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/95530021/thumbnails/1.jpg","file_name":"Chemical_Composition_and_Sensory_Properties_of_Gluten_Free_Crackers_with_Buckwheat_Sourdough.pdf","download_url":"https://www.academia.edu/attachments/95530021/download_file?st=MTczMjQ0OTcxMiw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Chemical_Composition_and_Sensory_Propert.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/95530021/Chemical_Composition_and_Sensory_Properties_of_Gluten_Free_Crackers_with_Buckwheat_Sourdough-libre.pdf?1670683948=\u0026response-content-disposition=attachment%3B+filename%3DChemical_Composition_and_Sensory_Propert.pdf\u0026Expires=1732453312\u0026Signature=gVxZELK3eBBhCe6-XoSh9deQXhwgCP9dYVLZW9Z26FxrjXFNkvaZGaIL0GFndoXKwAHP18bWhMjJxSIFMzWcnHzp3a6A-gjRp9dKJGzpoc8g6ZxqINo4BgjupCwt1qkqEvSyK8VJXzavTnctUo7LVxZJHt8NR12ZAEQpZFAdW8ZfR0O0UEt3nNpW4oVQ-lBeP~0E214aOZbHp~LbJmH7I7rZOy~Ow5~H5-avgxlvPDkfqS2VijsQ3ZKqtnjkk1ymkQ7b6saoP2BmxW3Lwi0bGt0ru~-Rfb3xHevbYXbXN1EBOIh-2QD1xf5xWYCdqLP8kax4ZH2M2ydQUBSN8b3MlQ__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Chemical_Composition_and_Sensory_Properties_of_Gluten_Free_Crackers_with_Buckwheat_Sourdough","translated_slug":"","page_count":6,"language":"en","content_type":"Work","owner":{"id":54579584,"first_name":"Amel","middle_initials":null,"last_name":"Selimovic","page_name":"AmelSelimovic","domain_name":"independent","created_at":"2016-10-06T03:56:24.129-07:00","display_name":"Amel Selimovic","url":"https://independent.academia.edu/AmelSelimovic"},"attachments":[{"id":95530021,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/95530021/thumbnails/1.jpg","file_name":"Chemical_Composition_and_Sensory_Properties_of_Gluten_Free_Crackers_with_Buckwheat_Sourdough.pdf","download_url":"https://www.academia.edu/attachments/95530021/download_file?st=MTczMjQ0OTcxMiw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Chemical_Composition_and_Sensory_Propert.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/95530021/Chemical_Composition_and_Sensory_Properties_of_Gluten_Free_Crackers_with_Buckwheat_Sourdough-libre.pdf?1670683948=\u0026response-content-disposition=attachment%3B+filename%3DChemical_Composition_and_Sensory_Propert.pdf\u0026Expires=1732453312\u0026Signature=gVxZELK3eBBhCe6-XoSh9deQXhwgCP9dYVLZW9Z26FxrjXFNkvaZGaIL0GFndoXKwAHP18bWhMjJxSIFMzWcnHzp3a6A-gjRp9dKJGzpoc8g6ZxqINo4BgjupCwt1qkqEvSyK8VJXzavTnctUo7LVxZJHt8NR12ZAEQpZFAdW8ZfR0O0UEt3nNpW4oVQ-lBeP~0E214aOZbHp~LbJmH7I7rZOy~Ow5~H5-avgxlvPDkfqS2VijsQ3ZKqtnjkk1ymkQ7b6saoP2BmxW3Lwi0bGt0ru~-Rfb3xHevbYXbXN1EBOIh-2QD1xf5xWYCdqLP8kax4ZH2M2ydQUBSN8b3MlQ__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[],"urls":[{"id":9842349,"url":"https://www.ijrasb.com/ojs/index.php/ojs-ijrasb/article/view/84/94"}]}, dispatcherData: dispatcherData }); 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="91213794"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/91213794/Comparative_analysis_of_honey_quality_from_the_area_of_Tuzla_Canton_Bosnia_and_Herzegovina"><img alt="Research paper thumbnail of Comparative analysis of honey quality from the area of Tuzla Canton-Bosnia and Herzegovina" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/91213794/Comparative_analysis_of_honey_quality_from_the_area_of_Tuzla_Canton_Bosnia_and_Herzegovina">Comparative analysis of honey quality from the area of Tuzla Canton-Bosnia and Herzegovina</a></div><div class="wp-workCard_item"><span>International Journal of Food Sciences and Nutrition</span><span>, 2021</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Honey, as a natural food substance, has a significant role in economic and trade activities aroun...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Honey, as a natural food substance, has a significant role in economic and trade activities around the world. In Bosnia and Herzegovina, beekeeping is an opportunity for the development of rural areas, and an important factor in strengthening agriculture. The aim of this research is to compare the quality of different types of honey from two consecutive seasons. Honey samples were collected in Tuzla Canton in Bosnia and Herzegovina. Physico-chemical and sensory properties of honey were analyzed. The research was conducted according to standard methods for testing the honey quality, in accordance with the legislation on honey quality in Bosnia and Herzegovina. The results of dry matter content of honey samples are 80.50 to 82.60% (Brix), and the total acidity of honey is 12.40 to 43.97 mEq/kg of honey. The results of the water presence in honey range from 14.60 to 18.0%, and the conductivity ranged from 0.217 mS/cm to 1.425 mS/cm. The compliance of honey samples with the prescribed legislation on honey quality in Bosnia and Herzegovina has been determined, as well as the acceptability of honey samples in terms of sensory properties of honey.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="91213794"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="91213794"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 91213794; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=91213794]").text(description); $(".js-view-count[data-work-id=91213794]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 91213794; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='91213794']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 91213794, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=91213794]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":91213794,"title":"Comparative analysis of honey quality from the area of Tuzla Canton-Bosnia and Herzegovina","translated_title":"","metadata":{"abstract":"Honey, as a natural food substance, has a significant role in economic and trade activities around the world. In Bosnia and Herzegovina, beekeeping is an opportunity for the development of rural areas, and an important factor in strengthening agriculture. The aim of this research is to compare the quality of different types of honey from two consecutive seasons. Honey samples were collected in Tuzla Canton in Bosnia and Herzegovina. Physico-chemical and sensory properties of honey were analyzed. The research was conducted according to standard methods for testing the honey quality, in accordance with the legislation on honey quality in Bosnia and Herzegovina. The results of dry matter content of honey samples are 80.50 to 82.60% (Brix), and the total acidity of honey is 12.40 to 43.97 mEq/kg of honey. The results of the water presence in honey range from 14.60 to 18.0%, and the conductivity ranged from 0.217 mS/cm to 1.425 mS/cm. The compliance of honey samples with the prescribed legislation on honey quality in Bosnia and Herzegovina has been determined, as well as the acceptability of honey samples in terms of sensory properties of honey.","publisher":"Informa","publication_date":{"day":null,"month":null,"year":2021,"errors":{}},"publication_name":"International Journal of Food Sciences and Nutrition"},"translated_abstract":"Honey, as a natural food substance, has a significant role in economic and trade activities around the world. In Bosnia and Herzegovina, beekeeping is an opportunity for the development of rural areas, and an important factor in strengthening agriculture. The aim of this research is to compare the quality of different types of honey from two consecutive seasons. Honey samples were collected in Tuzla Canton in Bosnia and Herzegovina. Physico-chemical and sensory properties of honey were analyzed. The research was conducted according to standard methods for testing the honey quality, in accordance with the legislation on honey quality in Bosnia and Herzegovina. The results of dry matter content of honey samples are 80.50 to 82.60% (Brix), and the total acidity of honey is 12.40 to 43.97 mEq/kg of honey. The results of the water presence in honey range from 14.60 to 18.0%, and the conductivity ranged from 0.217 mS/cm to 1.425 mS/cm. The compliance of honey samples with the prescribed legislation on honey quality in Bosnia and Herzegovina has been determined, as well as the acceptability of honey samples in terms of sensory properties of honey.","internal_url":"https://www.academia.edu/91213794/Comparative_analysis_of_honey_quality_from_the_area_of_Tuzla_Canton_Bosnia_and_Herzegovina","translated_internal_url":"","created_at":"2022-11-20T10:36:57.936-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":189762389,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Comparative_analysis_of_honey_quality_from_the_area_of_Tuzla_Canton_Bosnia_and_Herzegovina","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":189762389,"first_name":"tijana","middle_initials":null,"last_name":"brcina","page_name":"tijanabrcina","domain_name":"independent","created_at":"2021-04-06T01:10:48.091-07:00","display_name":"tijana brcina","url":"https://independent.academia.edu/tijanabrcina"},"attachments":[],"research_interests":[{"id":64464,"name":"Food Quality and Safety","url":"https://www.academia.edu/Documents/in/Food_Quality_and_Safety"},{"id":654268,"name":"Food sciences and nutrition","url":"https://www.academia.edu/Documents/in/Food_sciences_and_nutrition"},{"id":954584,"name":"Bosnia Herzegovina","url":"https://www.academia.edu/Documents/in/Bosnia_Herzegovina"},{"id":1633635,"name":"Food Science and Nutrition","url":"https://www.academia.edu/Documents/in/Food_Science_and_Nutrition"}],"urls":[{"id":26194759,"url":"http://www.foodsciencejournal.com/archives/2021/vol6/issue2/6-1-41"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="91213790"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/91213790/Health_Safety_and_Sensory_Properties_of_Honey_from_Two_Different_Areas_in_Tuzla_Canton"><img alt="Research paper thumbnail of Health Safety and Sensory Properties of Honey from Two Different Areas in Tuzla Canton" class="work-thumbnail" src="https://attachments.academia-assets.com/94564207/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/91213790/Health_Safety_and_Sensory_Properties_of_Honey_from_Two_Different_Areas_in_Tuzla_Canton">Health Safety and Sensory Properties of Honey from Two Different Areas in Tuzla Canton</a></div><div class="wp-workCard_item"><span>International Journal for Research in Applied Sciences and Biotechnology</span><span>, 2021</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">People&#39;s interest in the safe use of food has existed since ancient times, so that even today...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">People&#39;s interest in the safe use of food has existed since ancient times, so that even today there is a global demand for the production of food that can be used without risk to health. Contaminants, as well as the type and location of grazing can affect the physico-chemical and sensory properties of honey. The aim of the study was to examine the microbiological validity and sensory properties of honey from two different areas in Tuzla Canton. The research included three samples of forest honey from the Kladanj area and three samples of flower honey from the Lukavac area. In addition to microbiological analyzes and sensory properties, the concentration of HMF in honey was determined as an indicator of heating and inappropriate storage of honey. All samples were microbiologically correct. The sample of flower honey L1, which did not meet the criteria prescribed by the Regulation on Honey and Other Bee Products, was not sensory evaluated. L1 sample was not sensory evaluated due t...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="52f544922960379b9fd519b54ed4c0e2" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":94564207,"asset_id":91213790,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/94564207/download_file?st=MTczMjQ0OTcxMiw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="91213790"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="91213790"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 91213790; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=91213790]").text(description); $(".js-view-count[data-work-id=91213790]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 91213790; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='91213790']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 91213790, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "52f544922960379b9fd519b54ed4c0e2" } } $('.js-work-strip[data-work-id=91213790]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":91213790,"title":"Health Safety and Sensory Properties of Honey from Two Different Areas in Tuzla Canton","translated_title":"","metadata":{"abstract":"People\u0026#39;s interest in the safe use of food has existed since ancient times, so that even today there is a global demand for the production of food that can be used without risk to health. Contaminants, as well as the type and location of grazing can affect the physico-chemical and sensory properties of honey. The aim of the study was to examine the microbiological validity and sensory properties of honey from two different areas in Tuzla Canton. The research included three samples of forest honey from the Kladanj area and three samples of flower honey from the Lukavac area. In addition to microbiological analyzes and sensory properties, the concentration of HMF in honey was determined as an indicator of heating and inappropriate storage of honey. All samples were microbiologically correct. The sample of flower honey L1, which did not meet the criteria prescribed by the Regulation on Honey and Other Bee Products, was not sensory evaluated. 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In addition to microbiological analyzes and sensory properties, the concentration of HMF in honey was determined as an indicator of heating and inappropriate storage of honey. All samples were microbiologically correct. The sample of flower honey L1, which did not meet the criteria prescribed by the Regulation on Honey and Other Bee Products, was not sensory evaluated. 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="91213789"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/91213789/Reolo%C5%A1ka_svojstva_mlije%C4%8Dnog_proizvoda_na_bazi_svje%C5%BEeg_sira_i_vo%C4%87a"><img alt="Research paper thumbnail of Reolo拧ka svojstva mlije膷nog proizvoda na bazi svje啪eg sira i vo膰a" class="work-thumbnail" src="https://attachments.academia-assets.com/94564231/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/91213789/Reolo%C5%A1ka_svojstva_mlije%C4%8Dnog_proizvoda_na_bazi_svje%C5%BEeg_sira_i_vo%C4%87a">Reolo拧ka svojstva mlije膷nog proizvoda na bazi svje啪eg sira i vo膰a</a></div><div class="wp-workCard_item wp-workCard--coauthors"><span>by </span><span><a class="" data-click-track="profile-work-strip-authors" href="https://independent.academia.edu/tijanabrcina">tijana brcina</a> and <a class="" data-click-track="profile-work-strip-authors" href="https://independent.academia.edu/SelimovicAmel">Amel Selimovic</a></span></div><div class="wp-workCard_item"><span>Hrvatski 膶asopis za Prehrambenu Tehnologiju Biotehnologiju i Nutricionizam - Croatian Journal of Food Technology, Biotechnology and Nutrition</span><span>, 2017</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="a9a94ec874f3b6f0174fd715bc288178" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":94564231,"asset_id":91213789,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/94564231/download_file?st=MTczMjQ0OTcxMiw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="91213789"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="91213789"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 91213789; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="91213785"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/91213785/Assessment_of_Honey_Quality_from_the_Middle_Podrinje_Area"><img alt="Research paper thumbnail of Assessment of Honey Quality from the Middle Podrinje Area" class="work-thumbnail" src="https://attachments.academia-assets.com/94564204/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/91213785/Assessment_of_Honey_Quality_from_the_Middle_Podrinje_Area">Assessment of Honey Quality from the Middle Podrinje Area</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The study aimed to examine the quality of honey from the Middle Podrinje area (Bosnia and Herzego...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The study aimed to examine the quality of honey from the Middle Podrinje area (Bosnia and Herzegovina). The research included a total of 21 samples of honey from the Middle Podrinje area: 12 samples of honey florals (municipalities of Srebrenica and Milici), 9 samples of acacia honey (municipalities of Zvornik and Bratunac). Physico-chemical parameters were determined as the main composition criteria for quality assessment in honey samples: mass fraction of water, total acidity, electrical conductivity, and ash. Samples of honey florals are of poorer quality compared to acacia honey, two samples had values of water content and acidity above the values prescribed by the Regulation. Statistical analysis showed that there is a statistically significant difference between the arithmetic means of the water content for floral honey, the electrical conductivity of acacia honey, and the free acid content for both types of honey. Honey samples that met the criteria prescribed by the Regulati...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="18d951b820b247f8e45ac299c62d33f6" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":94564204,"asset_id":91213785,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/94564204/download_file?st=MTczMjQ0OTcxMiw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="91213785"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="91213785"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 91213785; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=91213785]").text(description); $(".js-view-count[data-work-id=91213785]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 91213785; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='91213785']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 91213785, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "18d951b820b247f8e45ac299c62d33f6" } } $('.js-work-strip[data-work-id=91213785]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":91213785,"title":"Assessment of Honey Quality from the Middle Podrinje Area","translated_title":"","metadata":{"abstract":"The study aimed to examine the quality of honey from the Middle Podrinje area (Bosnia and Herzegovina). The research included a total of 21 samples of honey from the Middle Podrinje area: 12 samples of honey florals (municipalities of Srebrenica and Milici), 9 samples of acacia honey (municipalities of Zvornik and Bratunac). Physico-chemical parameters were determined as the main composition criteria for quality assessment in honey samples: mass fraction of water, total acidity, electrical conductivity, and ash. Samples of honey florals are of poorer quality compared to acacia honey, two samples had values of water content and acidity above the values prescribed by the Regulation. Statistical analysis showed that there is a statistically significant difference between the arithmetic means of the water content for floral honey, the electrical conductivity of acacia honey, and the free acid content for both types of honey. Honey samples that met the criteria prescribed by the Regulati...","publication_date":{"day":null,"month":null,"year":2021,"errors":{}}},"translated_abstract":"The study aimed to examine the quality of honey from the Middle Podrinje area (Bosnia and Herzegovina). The research included a total of 21 samples of honey from the Middle Podrinje area: 12 samples of honey florals (municipalities of Srebrenica and Milici), 9 samples of acacia honey (municipalities of Zvornik and Bratunac). Physico-chemical parameters were determined as the main composition criteria for quality assessment in honey samples: mass fraction of water, total acidity, electrical conductivity, and ash. Samples of honey florals are of poorer quality compared to acacia honey, two samples had values of water content and acidity above the values prescribed by the Regulation. Statistical analysis showed that there is a statistically significant difference between the arithmetic means of the water content for floral honey, the electrical conductivity of acacia honey, and the free acid content for both types of honey. 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="91213758"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/91213758/Sensory_Properties_of_Dairy_Products_Based_on_Fresh_Cheese_and_Fruit"><img alt="Research paper thumbnail of Sensory Properties of Dairy Products Based on Fresh Cheese and Fruit" class="work-thumbnail" src="https://attachments.academia-assets.com/94564191/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/91213758/Sensory_Properties_of_Dairy_Products_Based_on_Fresh_Cheese_and_Fruit">Sensory Properties of Dairy Products Based on Fresh Cheese and Fruit</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Fermented dairy products are the favorite food of most consumers of all ages. To increase nutriti...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Fermented dairy products are the favorite food of most consumers of all ages. To increase nutritional value, many fermented dairy products are mixed with grains and other additives. Fresh cheeses can be mixed with canned or dried vegetables and fruits and spices. The aim of the work was to produce a cheese dessert with different fruits in order to bring this product closer to the younger population, especially children. Fresh cheese samples were produced from skimmed milk (0.9% milk fat) and partially skimmed milk (1.5% milk fat). The obtained fresh cheese was mixed with compote fruit pineapple, peach and pear, in order to obtain the cheese dessert. Poppy, peach and poppy compositions were used as fruit additives. The sensory properties of the cheese dessert were evaluated by a group of 15 analysts. Dessert samples were evaluated after 1, 5 and 10 day of storage. Samples of fermented dairy products from the milk with 1.5% milk fat had a better consistency, pronounced aroma and a ful...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="22d433cd214a18d5f6afc5acdf976829" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":94564191,"asset_id":91213758,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/94564191/download_file?st=MTczMjQ0OTcxMyw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="91213758"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="91213758"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 91213758; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=91213758]").text(description); $(".js-view-count[data-work-id=91213758]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 91213758; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='91213758']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 91213758, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "22d433cd214a18d5f6afc5acdf976829" } } $('.js-work-strip[data-work-id=91213758]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":91213758,"title":"Sensory Properties of Dairy Products Based on Fresh Cheese and Fruit","translated_title":"","metadata":{"abstract":"Fermented dairy products are the favorite food of most consumers of all ages. 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="89175809"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/89175809/ANTIOXIDANT_CAPACITY_OF_FLOWER_HONEY_FROM_THE_MIDDLE_PODRINJE_AREA"><img alt="Research paper thumbnail of ANTIOXIDANT CAPACITY OF FLOWER HONEY FROM THE MIDDLE PODRINJE AREA" class="work-thumbnail" src="https://attachments.academia-assets.com/93022786/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/89175809/ANTIOXIDANT_CAPACITY_OF_FLOWER_HONEY_FROM_THE_MIDDLE_PODRINJE_AREA">ANTIOXIDANT CAPACITY OF FLOWER HONEY FROM THE MIDDLE PODRINJE AREA</a></div><div class="wp-workCard_item"><span>INTERNATIONAL JOURNAL OF ENGINEERING SCIENCES & RESEARCH TECHNOLOGY</span><span>, 2021</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The aim of this study was to examine the concentration of total phenols and antioxidant capacity ...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The aim of this study was to examine the concentration of total phenols and antioxidant capacity of flower honey from the Middle Podrinje area (Bosnia and Herzegovina). The research included a total of 12 samples of flower honey from two municipalities, Srebrenica and Mili膰i. The concentration of total phenols was determined by the Folin-Cicolteu method and the antioxidant capacity by DPPH and FRAP methods. The results of the research showed that the samples of flower honey from the Srebrenica municipality have a higher concentration of total phenols compared to the honeys from the Mili膰i municipality. The antioxidant capacity determined by the DPPH method was from 4.69 to 72.22 mg/ml, and by the FRAP method from 268.7 to 831.7 渭M Fe (II). The T test showed a statistically significant difference for the antioxidant capacity of DPPH between the mean values for flower honey samples between the municipalities of Srebrenica and Mili膰i. Perason's coefficient showed a high positive correlation between the antioxidant capacity determined by the FRAP method and the concentration of total phenols.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="3470c72b5dbaee6c78352fe7b8fcb907" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":93022786,"asset_id":89175809,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/93022786/download_file?st=MTczMjQ0OTcxMyw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="89175809"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="89175809"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 89175809; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=89175809]").text(description); $(".js-view-count[data-work-id=89175809]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 89175809; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='89175809']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 89175809, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "3470c72b5dbaee6c78352fe7b8fcb907" } } $('.js-work-strip[data-work-id=89175809]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":89175809,"title":"ANTIOXIDANT CAPACITY OF FLOWER HONEY FROM THE MIDDLE PODRINJE AREA","translated_title":"","metadata":{"abstract":"The aim of this study was to examine the concentration of total phenols and antioxidant capacity of flower honey from the Middle Podrinje area (Bosnia and Herzegovina). The research included a total of 12 samples of flower honey from two municipalities, Srebrenica and Mili膰i. The concentration of total phenols was determined by the Folin-Cicolteu method and the antioxidant capacity by DPPH and FRAP methods. The results of the research showed that the samples of flower honey from the Srebrenica municipality have a higher concentration of total phenols compared to the honeys from the Mili膰i municipality. The antioxidant capacity determined by the DPPH method was from 4.69 to 72.22 mg/ml, and by the FRAP method from 268.7 to 831.7 渭M Fe (II). The T test showed a statistically significant difference for the antioxidant capacity of DPPH between the mean values for flower honey samples between the municipalities of Srebrenica and Mili膰i. Perason's coefficient showed a high positive correlation between the antioxidant capacity determined by the FRAP method and the concentration of total phenols.","publication_date":{"day":null,"month":null,"year":2021,"errors":{}},"publication_name":"INTERNATIONAL JOURNAL OF ENGINEERING SCIENCES \u0026 RESEARCH TECHNOLOGY"},"translated_abstract":"The aim of this study was to examine the concentration of total phenols and antioxidant capacity of flower honey from the Middle Podrinje area (Bosnia and Herzegovina). The research included a total of 12 samples of flower honey from two municipalities, Srebrenica and Mili膰i. The concentration of total phenols was determined by the Folin-Cicolteu method and the antioxidant capacity by DPPH and FRAP methods. The results of the research showed that the samples of flower honey from the Srebrenica municipality have a higher concentration of total phenols compared to the honeys from the Mili膰i municipality. The antioxidant capacity determined by the DPPH method was from 4.69 to 72.22 mg/ml, and by the FRAP method from 268.7 to 831.7 渭M Fe (II). The T test showed a statistically significant difference for the antioxidant capacity of DPPH between the mean values for flower honey samples between the municipalities of Srebrenica and Mili膰i. Perason's coefficient showed a high positive correlation between the antioxidant capacity determined by the FRAP method and the concentration of total phenols.","internal_url":"https://www.academia.edu/89175809/ANTIOXIDANT_CAPACITY_OF_FLOWER_HONEY_FROM_THE_MIDDLE_PODRINJE_AREA","translated_internal_url":"","created_at":"2022-10-25T02:52:49.052-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":189762389,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":93022786,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/93022786/thumbnails/1.jpg","file_name":"4.pdf","download_url":"https://www.academia.edu/attachments/93022786/download_file?st=MTczMjQ0OTcxMyw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"ANTIOXIDANT_CAPACITY_OF_FLOWER_HONEY_FRO.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/93022786/4-libre.pdf?1666691953=\u0026response-content-disposition=attachment%3B+filename%3DANTIOXIDANT_CAPACITY_OF_FLOWER_HONEY_FRO.pdf\u0026Expires=1732453313\u0026Signature=GQmRQSr2uPkLhteZBkwx2DItDS9clvxrQHU5y5tYHi8MKH75RbUi2T85iZBi9ylKF~E4nQlKujgXwjvT8DKvJZVQ9oFz1ClFrpnZJnxe8VMryQVmlf~2E7yzC00xOIk2ckKic3et22L~AjnL0bpcVr9EUPV5KN693KCsZ~9tE2d9cdIxD--sJgPHq2SHwa11rqUmJhXx2iiwoQfFUu89TXjBfvIRZuuVQqZbxd0aJ-keLKZJUbI4bJCIIma5AW5XuzJJl8Lbi~CKmMf8hIkBk7YOiHLmzF6knlqF0REjC91AnSIo-2k2jlmxLAMp47DdgUOt3RDfi5SSi5svgFbcNw__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"ANTIOXIDANT_CAPACITY_OF_FLOWER_HONEY_FROM_THE_MIDDLE_PODRINJE_AREA","translated_slug":"","page_count":5,"language":"en","content_type":"Work","owner":{"id":189762389,"first_name":"tijana","middle_initials":null,"last_name":"brcina","page_name":"tijanabrcina","domain_name":"independent","created_at":"2021-04-06T01:10:48.091-07:00","display_name":"tijana brcina","url":"https://independent.academia.edu/tijanabrcina"},"attachments":[{"id":93022786,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/93022786/thumbnails/1.jpg","file_name":"4.pdf","download_url":"https://www.academia.edu/attachments/93022786/download_file?st=MTczMjQ0OTcxMyw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"ANTIOXIDANT_CAPACITY_OF_FLOWER_HONEY_FRO.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/93022786/4-libre.pdf?1666691953=\u0026response-content-disposition=attachment%3B+filename%3DANTIOXIDANT_CAPACITY_OF_FLOWER_HONEY_FRO.pdf\u0026Expires=1732453313\u0026Signature=GQmRQSr2uPkLhteZBkwx2DItDS9clvxrQHU5y5tYHi8MKH75RbUi2T85iZBi9ylKF~E4nQlKujgXwjvT8DKvJZVQ9oFz1ClFrpnZJnxe8VMryQVmlf~2E7yzC00xOIk2ckKic3et22L~AjnL0bpcVr9EUPV5KN693KCsZ~9tE2d9cdIxD--sJgPHq2SHwa11rqUmJhXx2iiwoQfFUu89TXjBfvIRZuuVQqZbxd0aJ-keLKZJUbI4bJCIIma5AW5XuzJJl8Lbi~CKmMf8hIkBk7YOiHLmzF6knlqF0REjC91AnSIo-2k2jlmxLAMp47DdgUOt3RDfi5SSi5svgFbcNw__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":34478,"name":"Food Science and Technology","url":"https://www.academia.edu/Documents/in/Food_Science_and_Technology"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="89175520"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/89175520/Health_Safety_and_Sensory_Properties_of_Honey_from_Two_Different_Areas_in_Tuzla_Canton"><img alt="Research paper thumbnail of Health Safety and Sensory Properties of Honey from Two Different Areas in Tuzla Canton" class="work-thumbnail" src="https://attachments.academia-assets.com/93022613/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/89175520/Health_Safety_and_Sensory_Properties_of_Honey_from_Two_Different_Areas_in_Tuzla_Canton">Health Safety and Sensory Properties of Honey from Two Different Areas in Tuzla Canton</a></div><div class="wp-workCard_item"><span>International Journal for Research in Applied Sciences and Biotechnology</span><span>, 2021</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">People's interest in the safe use of food has existed since ancient times, so that even today the...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">People's interest in the safe use of food has existed since ancient times, so that even today there is a global demand for the production of food that can be used without risk to health. Contaminants, as well as the type and location of grazing can affect the physico-chemical and sensory properties of honey. The aim of the study was to examine the microbiological validity and sensory properties of honey from two different areas in Tuzla Canton. The research included three samples of forest honey from the Kladanj area and three samples of flower honey from the Lukavac area. In addition to microbiological analyzes and sensory properties, the concentration of HMF in honey was determined as an indicator of heating and inappropriate storage of honey. All samples were microbiologically correct. <br />The sample of flower honey L1, which did not meet the criteria prescribed by the Regulation on Honey and Other Bee Products, was not sensory evaluated. L1 sample was not sensory evaluated due to an increased HMF content of 105.38 mg/kg.<br />Based on sensory analysis, the samples of flower honey from Lukavac were better evaluated than forest honey from Kladanj. Statistical analysis showed that there is a significant difference between the mean values for the sensory properties of purity and color.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="9e68d82b6f5d42186f035bca1c213af6" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":93022613,"asset_id":89175520,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/93022613/download_file?st=MTczMjQ0OTcxMyw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="89175520"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="89175520"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 89175520; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=89175520]").text(description); $(".js-view-count[data-work-id=89175520]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 89175520; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='89175520']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 89175520, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "9e68d82b6f5d42186f035bca1c213af6" } } $('.js-work-strip[data-work-id=89175520]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":89175520,"title":"Health Safety and Sensory Properties of Honey from Two Different Areas in Tuzla Canton","translated_title":"","metadata":{"abstract":"People's interest in the safe use of food has existed since ancient times, so that even today there is a global demand for the production of food that can be used without risk to health. 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In addition to microbiological analyzes and sensory properties, the concentration of HMF in honey was determined as an indicator of heating and inappropriate storage of honey. All samples were microbiologically correct. \t\nThe sample of flower honey L1, which did not meet the criteria prescribed by the Regulation on Honey and Other Bee Products, was not sensory evaluated. L1 sample was not sensory evaluated due to an increased HMF content of 105.38 mg/kg.\nBased on sensory analysis, the samples of flower honey from Lukavac were better evaluated than forest honey from Kladanj. 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href="https://www.academia.edu/111794225/Determination_of_Crude_Fiber_Content_and_Total_Sugars_in_Correlation_with_the_Production_Process_and_Storage_Time"><img alt="Research paper thumbnail of Determination of Crude Fiber Content and Total Sugars in Correlation with the Production Process and Storage Time" class="work-thumbnail" src="https://attachments.academia-assets.com/109224488/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/111794225/Determination_of_Crude_Fiber_Content_and_Total_Sugars_in_Correlation_with_the_Production_Process_and_Storage_Time">Determination of Crude Fiber Content and Total Sugars in Correlation with the Production Process and Storage Time</a></div><div class="wp-workCard_item"><span>International Journal for Research in Applied Sciences and Biotechnology</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">In this original scientific paper, the content of crude fiber and total sugars in three different...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">In this original scientific paper, the content of crude fiber and total sugars in three different fruit products (cherry compote, rosehip marmalade and plum jam) in correlation with the production process and storage time was examined. All tests were conducted in the Laboratory of Food Technology, Faculty of Technology, University of Tuzla. The test results showed that in all fruit products a higher content of non-reducing sugars than reducing and sucrose was recorded. Also, the highest content of crude fiber was obtained in the S5 sample for rosehip marmalade and was 1.11%, while the lowest was recorded in the S1 sample for cherry compote and was 0.011%.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="3052a3c0b8906092442e3fe991d5b95a" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":109224488,"asset_id":111794225,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/109224488/download_file?st=MTczMjQ0OTcxMyw4LjIyMi4yMDguMTQ2&st=MTczMjQ0OTcxMSw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="111794225"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="111794225"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 111794225; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=111794225]").text(description); $(".js-view-count[data-work-id=111794225]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 111794225; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='111794225']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 111794225, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "3052a3c0b8906092442e3fe991d5b95a" } } $('.js-work-strip[data-work-id=111794225]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":111794225,"title":"Determination of Crude Fiber Content and Total Sugars in Correlation with the Production Process and Storage Time","translated_title":"","metadata":{"abstract":"In this original scientific paper, the content of crude fiber and total sugars in three different fruit products (cherry compote, rosehip marmalade and plum jam) in correlation with the production process and storage time was examined. 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="111794190"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/111794190/Influence_of_Freezing_on_the_Chemical_Composition_and_Total_Phenols_of_Some_Strawberry_Varieties"><img alt="Research paper thumbnail of Influence of Freezing on the Chemical Composition and Total Phenols of Some Strawberry Varieties" class="work-thumbnail" src="https://attachments.academia-assets.com/109224476/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/111794190/Influence_of_Freezing_on_the_Chemical_Composition_and_Total_Phenols_of_Some_Strawberry_Varieties">Influence of Freezing on the Chemical Composition and Total Phenols of Some Strawberry Varieties</a></div><div class="wp-workCard_item"><span>International Journal for Research in Applied Sciences and Biotechnology</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The aim of this study was to examine the content of total soluble substance (TSS), total acidity ...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The aim of this study was to examine the content of total soluble substance (TSS), total acidity (TA), pH, ascorbic acid content (vitamin C) and total phenols in fresh strawberries, as well as in strawberries stored for 10 days by freezing. Chemical characterization of fresh and frozen strawberries was done on four different varieties: Clery, Maya, Asia, Joly grown in the area of 膶eli膰, Bosnia and Herzegovina. The obtained results showed that frozen strawberries have slightly lower values of TSS, pH, vitamin C, while the content of TA and total phenols was slightly higher in frozen strawberries than in fresh ones, which can be attributed to increasing acidity.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="8b572e1a506c36279ba60b38e85b1db7" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":109224476,"asset_id":111794190,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/109224476/download_file?st=MTczMjQ0OTcxMyw4LjIyMi4yMDguMTQ2&st=MTczMjQ0OTcxMSw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="111794190"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="111794190"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 111794190; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=111794190]").text(description); $(".js-view-count[data-work-id=111794190]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 111794190; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='111794190']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 111794190, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "8b572e1a506c36279ba60b38e85b1db7" } } $('.js-work-strip[data-work-id=111794190]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":111794190,"title":"Influence of Freezing on the Chemical Composition and Total Phenols of Some Strawberry Varieties","translated_title":"","metadata":{"abstract":"The aim of this study was to examine the content of total soluble substance (TSS), total acidity (TA), pH, ascorbic acid content (vitamin C) and total phenols in fresh strawberries, as well as in strawberries stored for 10 days by freezing. 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="110023597"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/110023597/A_Baking_Function_Depending_Upon_Storage_Condition_and_a_Type_of_Flour"><img alt="Research paper thumbnail of A Baking Function Depending Upon Storage Condition and a Type of Flour" class="work-thumbnail" src="https://attachments.academia-assets.com/108777387/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/110023597/A_Baking_Function_Depending_Upon_Storage_Condition_and_a_Type_of_Flour">A Baking Function Depending Upon Storage Condition and a Type of Flour</a></div><div class="wp-workCard_item wp-workCard--coauthors"><span>by </span><span><a class="" data-click-track="profile-work-strip-authors" href="https://independent.academia.edu/SelimovicAmel">Amel Selimovic</a> and <a class="" data-click-track="profile-work-strip-authors" href="https://independent.academia.edu/tijanabrcina">tijana brcina</a></span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Flour is a raw material, more exactly grocery very sensitive on external influence. Namely, due t...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Flour is a raw material, more exactly grocery very sensitive on external influence. Namely, due to the hygroscopic nature of the flour it is good base for microbial growth. Normal moisture content in flour ranges from 13 to 15 %. An increase in moisture contents makes conditions suitable for microbial growth, accelerating the enzymatic activity and spoiling of fl our. The storage conditions have a great influence on the moisture content, especially temperature and humidity. The fl our reaction to the storage condition is based to its chemical composition, which is related to the moisture, fat and proteins content. Baking function is dependable upon the storage condition and storage period, as well as acting of the flour during making of dough, and baking of made dough. The aim of this study was to establish behaviour of different fl our types (T-500, T-850 and whole meal fl our) stored at temperatures +4 and 20 掳C and defined humidity. Each fl our sample was analyzed determining its...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="306d029c50eba5d73d9a75f312e2baaf" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":108777387,"asset_id":110023597,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/108777387/download_file?st=MTczMjQ0OTcxMyw4LjIyMi4yMDguMTQ2&st=MTczMjQ0OTcxMSw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="110023597"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="110023597"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 110023597; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=110023597]").text(description); $(".js-view-count[data-work-id=110023597]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 110023597; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='110023597']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 110023597, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "306d029c50eba5d73d9a75f312e2baaf" } } $('.js-work-strip[data-work-id=110023597]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":110023597,"title":"A Baking Function Depending Upon Storage Condition and a Type of Flour","translated_title":"","metadata":{"abstract":"Flour is a raw material, more exactly grocery very sensitive on external influence. Namely, due to the hygroscopic nature of the flour it is good base for microbial growth. Normal moisture content in flour ranges from 13 to 15 %. An increase in moisture contents makes conditions suitable for microbial growth, accelerating the enzymatic activity and spoiling of fl our. The storage conditions have a great influence on the moisture content, especially temperature and humidity. The fl our reaction to the storage condition is based to its chemical composition, which is related to the moisture, fat and proteins content. Baking function is dependable upon the storage condition and storage period, as well as acting of the flour during making of dough, and baking of made dough. The aim of this study was to establish behaviour of different fl our types (T-500, T-850 and whole meal fl our) stored at temperatures +4 and 20 掳C and defined humidity. Each fl our sample was analyzed determining its..."},"translated_abstract":"Flour is a raw material, more exactly grocery very sensitive on external influence. Namely, due to the hygroscopic nature of the flour it is good base for microbial growth. Normal moisture content in flour ranges from 13 to 15 %. An increase in moisture contents makes conditions suitable for microbial growth, accelerating the enzymatic activity and spoiling of fl our. The storage conditions have a great influence on the moisture content, especially temperature and humidity. The fl our reaction to the storage condition is based to its chemical composition, which is related to the moisture, fat and proteins content. Baking function is dependable upon the storage condition and storage period, as well as acting of the flour during making of dough, and baking of made dough. The aim of this study was to establish behaviour of different fl our types (T-500, T-850 and whole meal fl our) stored at temperatures +4 and 20 掳C and defined humidity. 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="105695025"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/105695025/Influence_of_parameters_on_sensory_properties_and_consumer_acceptance_of_probiotic_fresh_cheese"><img alt="Research paper thumbnail of Influence of parameters on sensory properties and consumer acceptance of probiotic fresh cheese" class="work-thumbnail" src="https://attachments.academia-assets.com/105089795/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/105695025/Influence_of_parameters_on_sensory_properties_and_consumer_acceptance_of_probiotic_fresh_cheese">Influence of parameters on sensory properties and consumer acceptance of probiotic fresh cheese</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Probiotics, because of their beneficial effects on human health, are used in the treatment of dig...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Probiotics, because of their beneficial effects on human health, are used in the treatment of digestive disorders, the prevention of colon cancer, restoration of the intestinal microflora balance and stimulate the immune system. New discoveries of soy enter the list of functional foods, i.e. found between food and medicine. The aim of the work was to examine the effect of soy drink, thermalization (60掳C/3 min), combinations of microbial starter cultures and addition of prebiotics on sensory properties, and acceptability of probiotic fresh cheese. Fresh cheese samples were produced from skimmed milk (0.9% milk fat) and combination of cow&#39;s milk and soy drink. Milk fermentation was carried out at 25潞C and 40潞C, with addition of Lyofast EF1 and combination of microbial starter cultures Lyofast MWO 030 and Lyofast EF1 in a ratio of 1:1. Half of the obtained fresh cheese was subjected to a thermalisation process (60潞C/3 min). All the samples produced had a creamy consistency. The sen...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="b04efa820000db61aa2142d27a02d3b9" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":105089795,"asset_id":105695025,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/105089795/download_file?st=MTczMjQ0OTcxMyw4LjIyMi4yMDguMTQ2&st=MTczMjQ0OTcxMiw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="105695025"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="105695025"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 105695025; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=105695025]").text(description); $(".js-view-count[data-work-id=105695025]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 105695025; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='105695025']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 105695025, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "b04efa820000db61aa2142d27a02d3b9" } } $('.js-work-strip[data-work-id=105695025]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":105695025,"title":"Influence of parameters on sensory properties and consumer acceptance of probiotic fresh cheese","translated_title":"","metadata":{"abstract":"Probiotics, because of their beneficial effects on human health, are used in the treatment of digestive disorders, the prevention of colon cancer, restoration of the intestinal microflora balance and stimulate the immune system. New discoveries of soy enter the list of functional foods, i.e. found between food and medicine. The aim of the work was to examine the effect of soy drink, thermalization (60掳C/3 min), combinations of microbial starter cultures and addition of prebiotics on sensory properties, and acceptability of probiotic fresh cheese. Fresh cheese samples were produced from skimmed milk (0.9% milk fat) and combination of cow\u0026#39;s milk and soy drink. Milk fermentation was carried out at 25潞C and 40潞C, with addition of Lyofast EF1 and combination of microbial starter cultures Lyofast MWO 030 and Lyofast EF1 in a ratio of 1:1. Half of the obtained fresh cheese was subjected to a thermalisation process (60潞C/3 min). All the samples produced had a creamy consistency. The sen...","publisher":"Zenodo","publication_date":{"day":4,"month":7,"year":2019,"errors":{}}},"translated_abstract":"Probiotics, because of their beneficial effects on human health, are used in the treatment of digestive disorders, the prevention of colon cancer, restoration of the intestinal microflora balance and stimulate the immune system. New discoveries of soy enter the list of functional foods, i.e. found between food and medicine. The aim of the work was to examine the effect of soy drink, thermalization (60掳C/3 min), combinations of microbial starter cultures and addition of prebiotics on sensory properties, and acceptability of probiotic fresh cheese. Fresh cheese samples were produced from skimmed milk (0.9% milk fat) and combination of cow\u0026#39;s milk and soy drink. Milk fermentation was carried out at 25潞C and 40潞C, with addition of Lyofast EF1 and combination of microbial starter cultures Lyofast MWO 030 and Lyofast EF1 in a ratio of 1:1. Half of the obtained fresh cheese was subjected to a thermalisation process (60潞C/3 min). All the samples produced had a creamy consistency. 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="47599490"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/47599490/Chemical_Composition_and_Sensory_Properties_of_Gluten_Free_Crackers_with_Buckwheat_Sourdough"><img alt="Research paper thumbnail of Chemical Composition and Sensory Properties of Gluten-Free Crackers with Buckwheat Sourdough" class="work-thumbnail" src="https://attachments.academia-assets.com/95530021/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/47599490/Chemical_Composition_and_Sensory_Properties_of_Gluten_Free_Crackers_with_Buckwheat_Sourdough">Chemical Composition and Sensory Properties of Gluten-Free Crackers with Buckwheat Sourdough</a></div><div class="wp-workCard_item wp-workCard--coauthors"><span>by </span><span><a class="" data-click-track="profile-work-strip-authors" href="https://independent.academia.edu/AmelSelimovic">Amel Selimovic</a> and <a class="" data-click-track="profile-work-strip-authors" href="https://independent.academia.edu/tijanabrcina">tijana brcina</a></span></div><div class="wp-workCard_item"><span>International Journal For Research in Applied Sciences and Biotechnology</span><span>, 2020</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">In this paper, the influence of biological acid dough with a strain of lactic acid bacteria (Lact...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">In this paper, the influence of biological acid dough with a strain of lactic acid bacteria (Lactobacillus plantarum) on the properties of the dough and the addition of sourdough on the quality of crackers was investigated. Changes in total titratable acidity and pH were monitored during the fermentation of the sourdough (24 hours). In the dough for the production of gluten-free crackers, the influence of the addition of sourdough on the total titratable acidity and pH value was examined. The content of water, protein, fat, starch, crude fiber, pH value and total titratable acidity was determined by flour samples for the production of gluten-free crackers and gluten-free crackers. The influence of sourdough on the sensory properties of crackers was examined. The mineral composition of zinc was determined and the contribution of the daily recommended intake was assessed. In samples of crackers subjected to storage for 5, 10, 20 and 30 days, a change in water content was monitored. The length of fermentation had a significant impact on the dynamics of pH change and on the total titratable acidity during the fermentation of sourdough. The results of the study showed that the control sample has a higher pH value than the samples with sourdough. The reason for that is the development of acetic acid during fermentation. The change in water content in the crackers over 30 days was significantly higher in the control sample compared to the samples with sourdough. Crackers with sourdough contain a significantly higher percentage of protein, ash, fiber, zinc at the expense of reducing carbohydrates.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="5d8bd2da79120555fdaf9ec829dd7517" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":95530021,"asset_id":47599490,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/95530021/download_file?st=MTczMjQ0OTcxMyw4LjIyMi4yMDguMTQ2&st=MTczMjQ0OTcxMiw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="47599490"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="47599490"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 47599490; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=47599490]").text(description); $(".js-view-count[data-work-id=47599490]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 47599490; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='47599490']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 47599490, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "5d8bd2da79120555fdaf9ec829dd7517" } } $('.js-work-strip[data-work-id=47599490]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":47599490,"title":"Chemical Composition and Sensory Properties of Gluten-Free Crackers with Buckwheat Sourdough","translated_title":"","metadata":{"doi":"10.31033/ijrasb.7.4.13","issue":"4","volume":"7","abstract":"In this paper, the influence of biological acid dough with a strain of lactic acid bacteria (Lactobacillus plantarum) on the properties of the dough and the addition of sourdough on the quality of crackers was investigated. Changes in total titratable acidity and pH were monitored during the fermentation of the sourdough (24 hours). In the dough for the production of gluten-free crackers, the influence of the addition of sourdough on the total titratable acidity and pH value was examined. The content of water, protein, fat, starch, crude fiber, pH value and total titratable acidity was determined by flour samples for the production of gluten-free crackers and gluten-free crackers. The influence of sourdough on the sensory properties of crackers was examined. The mineral composition of zinc was determined and the contribution of the daily recommended intake was assessed. In samples of crackers subjected to storage for 5, 10, 20 and 30 days, a change in water content was monitored. The length of fermentation had a significant impact on the dynamics of pH change and on the total titratable acidity during the fermentation of sourdough. The results of the study showed that the control sample has a higher pH value than the samples with sourdough. The reason for that is the development of acetic acid during fermentation. The change in water content in the crackers over 30 days was significantly higher in the control sample compared to the samples with sourdough. Crackers with sourdough contain a significantly higher percentage of protein, ash, fiber, zinc at the expense of reducing carbohydrates.","publisher":"Vandana Publications","page_numbers":"6","publication_date":{"day":null,"month":null,"year":2020,"errors":{}},"publication_name":"International Journal For Research in Applied Sciences and Biotechnology"},"translated_abstract":"In this paper, the influence of biological acid dough with a strain of lactic acid bacteria (Lactobacillus plantarum) on the properties of the dough and the addition of sourdough on the quality of crackers was investigated. Changes in total titratable acidity and pH were monitored during the fermentation of the sourdough (24 hours). In the dough for the production of gluten-free crackers, the influence of the addition of sourdough on the total titratable acidity and pH value was examined. The content of water, protein, fat, starch, crude fiber, pH value and total titratable acidity was determined by flour samples for the production of gluten-free crackers and gluten-free crackers. The influence of sourdough on the sensory properties of crackers was examined. The mineral composition of zinc was determined and the contribution of the daily recommended intake was assessed. In samples of crackers subjected to storage for 5, 10, 20 and 30 days, a change in water content was monitored. The length of fermentation had a significant impact on the dynamics of pH change and on the total titratable acidity during the fermentation of sourdough. The results of the study showed that the control sample has a higher pH value than the samples with sourdough. The reason for that is the development of acetic acid during fermentation. The change in water content in the crackers over 30 days was significantly higher in the control sample compared to the samples with sourdough. Crackers with sourdough contain a significantly higher percentage of protein, ash, fiber, zinc at the expense of reducing carbohydrates.","internal_url":"https://www.academia.edu/47599490/Chemical_Composition_and_Sensory_Properties_of_Gluten_Free_Crackers_with_Buckwheat_Sourdough","translated_internal_url":"","created_at":"2021-04-23T08:14:52.005-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":54579584,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[{"id":39177716,"work_id":47599490,"tagging_user_id":54579584,"tagged_user_id":189762389,"co_author_invite_id":null,"email":"t***a@gmail.com","display_order":0,"name":"tijana brcina","title":"Chemical Composition and Sensory Properties of Gluten-Free Crackers with Buckwheat Sourdough"}],"downloadable_attachments":[{"id":95530021,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/95530021/thumbnails/1.jpg","file_name":"Chemical_Composition_and_Sensory_Properties_of_Gluten_Free_Crackers_with_Buckwheat_Sourdough.pdf","download_url":"https://www.academia.edu/attachments/95530021/download_file?st=MTczMjQ0OTcxMyw4LjIyMi4yMDguMTQ2&st=MTczMjQ0OTcxMiw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Chemical_Composition_and_Sensory_Propert.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/95530021/Chemical_Composition_and_Sensory_Properties_of_Gluten_Free_Crackers_with_Buckwheat_Sourdough-libre.pdf?1670683948=\u0026response-content-disposition=attachment%3B+filename%3DChemical_Composition_and_Sensory_Propert.pdf\u0026Expires=1732453312\u0026Signature=gVxZELK3eBBhCe6-XoSh9deQXhwgCP9dYVLZW9Z26FxrjXFNkvaZGaIL0GFndoXKwAHP18bWhMjJxSIFMzWcnHzp3a6A-gjRp9dKJGzpoc8g6ZxqINo4BgjupCwt1qkqEvSyK8VJXzavTnctUo7LVxZJHt8NR12ZAEQpZFAdW8ZfR0O0UEt3nNpW4oVQ-lBeP~0E214aOZbHp~LbJmH7I7rZOy~Ow5~H5-avgxlvPDkfqS2VijsQ3ZKqtnjkk1ymkQ7b6saoP2BmxW3Lwi0bGt0ru~-Rfb3xHevbYXbXN1EBOIh-2QD1xf5xWYCdqLP8kax4ZH2M2ydQUBSN8b3MlQ__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Chemical_Composition_and_Sensory_Properties_of_Gluten_Free_Crackers_with_Buckwheat_Sourdough","translated_slug":"","page_count":6,"language":"en","content_type":"Work","owner":{"id":54579584,"first_name":"Amel","middle_initials":null,"last_name":"Selimovic","page_name":"AmelSelimovic","domain_name":"independent","created_at":"2016-10-06T03:56:24.129-07:00","display_name":"Amel Selimovic","url":"https://independent.academia.edu/AmelSelimovic"},"attachments":[{"id":95530021,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/95530021/thumbnails/1.jpg","file_name":"Chemical_Composition_and_Sensory_Properties_of_Gluten_Free_Crackers_with_Buckwheat_Sourdough.pdf","download_url":"https://www.academia.edu/attachments/95530021/download_file?st=MTczMjQ0OTcxMyw4LjIyMi4yMDguMTQ2&st=MTczMjQ0OTcxMiw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Chemical_Composition_and_Sensory_Propert.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/95530021/Chemical_Composition_and_Sensory_Properties_of_Gluten_Free_Crackers_with_Buckwheat_Sourdough-libre.pdf?1670683948=\u0026response-content-disposition=attachment%3B+filename%3DChemical_Composition_and_Sensory_Propert.pdf\u0026Expires=1732453312\u0026Signature=gVxZELK3eBBhCe6-XoSh9deQXhwgCP9dYVLZW9Z26FxrjXFNkvaZGaIL0GFndoXKwAHP18bWhMjJxSIFMzWcnHzp3a6A-gjRp9dKJGzpoc8g6ZxqINo4BgjupCwt1qkqEvSyK8VJXzavTnctUo7LVxZJHt8NR12ZAEQpZFAdW8ZfR0O0UEt3nNpW4oVQ-lBeP~0E214aOZbHp~LbJmH7I7rZOy~Ow5~H5-avgxlvPDkfqS2VijsQ3ZKqtnjkk1ymkQ7b6saoP2BmxW3Lwi0bGt0ru~-Rfb3xHevbYXbXN1EBOIh-2QD1xf5xWYCdqLP8kax4ZH2M2ydQUBSN8b3MlQ__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[],"urls":[{"id":9842349,"url":"https://www.ijrasb.com/ojs/index.php/ojs-ijrasb/article/view/84/94"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="91213795"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/91213795/Antioxidant_Capacity_of_Flower_Honey_from_the_Middle_Podrinje_Area"><img alt="Research paper thumbnail of Antioxidant Capacity of Flower Honey from the Middle Podrinje Area" class="work-thumbnail" src="https://attachments.academia-assets.com/94564240/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/91213795/Antioxidant_Capacity_of_Flower_Honey_from_the_Middle_Podrinje_Area">Antioxidant Capacity of Flower Honey from the Middle Podrinje Area</a></div><div class="wp-workCard_item"><span>International Journal of Engineering Sciences &amp; Research Technology</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="59ed55786d3c92089d817fd3896e97e1" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":94564240,"asset_id":91213795,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/94564240/download_file?st=MTczMjQ0OTcxMyw4LjIyMi4yMDguMTQ2&st=MTczMjQ0OTcxMiw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="91213795"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="91213795"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 91213795; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="91213794"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/91213794/Comparative_analysis_of_honey_quality_from_the_area_of_Tuzla_Canton_Bosnia_and_Herzegovina"><img alt="Research paper thumbnail of Comparative analysis of honey quality from the area of Tuzla Canton-Bosnia and Herzegovina" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/91213794/Comparative_analysis_of_honey_quality_from_the_area_of_Tuzla_Canton_Bosnia_and_Herzegovina">Comparative analysis of honey quality from the area of Tuzla Canton-Bosnia and Herzegovina</a></div><div class="wp-workCard_item"><span>International Journal of Food Sciences and Nutrition</span><span>, 2021</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Honey, as a natural food substance, has a significant role in economic and trade activities aroun...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Honey, as a natural food substance, has a significant role in economic and trade activities around the world. In Bosnia and Herzegovina, beekeeping is an opportunity for the development of rural areas, and an important factor in strengthening agriculture. The aim of this research is to compare the quality of different types of honey from two consecutive seasons. Honey samples were collected in Tuzla Canton in Bosnia and Herzegovina. Physico-chemical and sensory properties of honey were analyzed. The research was conducted according to standard methods for testing the honey quality, in accordance with the legislation on honey quality in Bosnia and Herzegovina. The results of dry matter content of honey samples are 80.50 to 82.60% (Brix), and the total acidity of honey is 12.40 to 43.97 mEq/kg of honey. The results of the water presence in honey range from 14.60 to 18.0%, and the conductivity ranged from 0.217 mS/cm to 1.425 mS/cm. The compliance of honey samples with the prescribed legislation on honey quality in Bosnia and Herzegovina has been determined, as well as the acceptability of honey samples in terms of sensory properties of honey.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="91213794"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="91213794"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 91213794; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=91213794]").text(description); $(".js-view-count[data-work-id=91213794]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 91213794; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='91213794']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 91213794, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=91213794]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":91213794,"title":"Comparative analysis of honey quality from the area of Tuzla Canton-Bosnia and Herzegovina","translated_title":"","metadata":{"abstract":"Honey, as a natural food substance, has a significant role in economic and trade activities around the world. 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The compliance of honey samples with the prescribed legislation on honey quality in Bosnia and Herzegovina has been determined, as well as the acceptability of honey samples in terms of sensory properties of honey.","publisher":"Informa","publication_date":{"day":null,"month":null,"year":2021,"errors":{}},"publication_name":"International Journal of Food Sciences and Nutrition"},"translated_abstract":"Honey, as a natural food substance, has a significant role in economic and trade activities around the world. In Bosnia and Herzegovina, beekeeping is an opportunity for the development of rural areas, and an important factor in strengthening agriculture. The aim of this research is to compare the quality of different types of honey from two consecutive seasons. Honey samples were collected in Tuzla Canton in Bosnia and Herzegovina. Physico-chemical and sensory properties of honey were analyzed. The research was conducted according to standard methods for testing the honey quality, in accordance with the legislation on honey quality in Bosnia and Herzegovina. The results of dry matter content of honey samples are 80.50 to 82.60% (Brix), and the total acidity of honey is 12.40 to 43.97 mEq/kg of honey. The results of the water presence in honey range from 14.60 to 18.0%, and the conductivity ranged from 0.217 mS/cm to 1.425 mS/cm. The compliance of honey samples with the prescribed legislation on honey quality in Bosnia and Herzegovina has been determined, as well as the acceptability of honey samples in terms of sensory properties of honey.","internal_url":"https://www.academia.edu/91213794/Comparative_analysis_of_honey_quality_from_the_area_of_Tuzla_Canton_Bosnia_and_Herzegovina","translated_internal_url":"","created_at":"2022-11-20T10:36:57.936-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":189762389,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Comparative_analysis_of_honey_quality_from_the_area_of_Tuzla_Canton_Bosnia_and_Herzegovina","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":189762389,"first_name":"tijana","middle_initials":null,"last_name":"brcina","page_name":"tijanabrcina","domain_name":"independent","created_at":"2021-04-06T01:10:48.091-07:00","display_name":"tijana brcina","url":"https://independent.academia.edu/tijanabrcina"},"attachments":[],"research_interests":[{"id":64464,"name":"Food Quality and Safety","url":"https://www.academia.edu/Documents/in/Food_Quality_and_Safety"},{"id":654268,"name":"Food sciences and nutrition","url":"https://www.academia.edu/Documents/in/Food_sciences_and_nutrition"},{"id":954584,"name":"Bosnia Herzegovina","url":"https://www.academia.edu/Documents/in/Bosnia_Herzegovina"},{"id":1633635,"name":"Food Science and Nutrition","url":"https://www.academia.edu/Documents/in/Food_Science_and_Nutrition"}],"urls":[{"id":26194759,"url":"http://www.foodsciencejournal.com/archives/2021/vol6/issue2/6-1-41"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="91213790"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/91213790/Health_Safety_and_Sensory_Properties_of_Honey_from_Two_Different_Areas_in_Tuzla_Canton"><img alt="Research paper thumbnail of Health Safety and Sensory Properties of Honey from Two Different Areas in Tuzla Canton" class="work-thumbnail" src="https://attachments.academia-assets.com/94564207/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/91213790/Health_Safety_and_Sensory_Properties_of_Honey_from_Two_Different_Areas_in_Tuzla_Canton">Health Safety and Sensory Properties of Honey from Two Different Areas in Tuzla Canton</a></div><div class="wp-workCard_item"><span>International Journal for Research in Applied Sciences and Biotechnology</span><span>, 2021</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">People&#39;s interest in the safe use of food has existed since ancient times, so that even today...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">People&#39;s interest in the safe use of food has existed since ancient times, so that even today there is a global demand for the production of food that can be used without risk to health. Contaminants, as well as the type and location of grazing can affect the physico-chemical and sensory properties of honey. The aim of the study was to examine the microbiological validity and sensory properties of honey from two different areas in Tuzla Canton. The research included three samples of forest honey from the Kladanj area and three samples of flower honey from the Lukavac area. In addition to microbiological analyzes and sensory properties, the concentration of HMF in honey was determined as an indicator of heating and inappropriate storage of honey. All samples were microbiologically correct. The sample of flower honey L1, which did not meet the criteria prescribed by the Regulation on Honey and Other Bee Products, was not sensory evaluated. L1 sample was not sensory evaluated due t...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="52f544922960379b9fd519b54ed4c0e2" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":94564207,"asset_id":91213790,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/94564207/download_file?st=MTczMjQ0OTcxMyw4LjIyMi4yMDguMTQ2&st=MTczMjQ0OTcxMiw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="91213790"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="91213790"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 91213790; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=91213790]").text(description); $(".js-view-count[data-work-id=91213790]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 91213790; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='91213790']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 91213790, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "52f544922960379b9fd519b54ed4c0e2" } } $('.js-work-strip[data-work-id=91213790]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":91213790,"title":"Health Safety and Sensory Properties of Honey from Two Different Areas in Tuzla Canton","translated_title":"","metadata":{"abstract":"People\u0026#39;s interest in the safe use of food has existed since ancient times, so that even today there is a global demand for the production of food that can be used without risk to health. 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="91213785"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/91213785/Assessment_of_Honey_Quality_from_the_Middle_Podrinje_Area"><img alt="Research paper thumbnail of Assessment of Honey Quality from the Middle Podrinje Area" class="work-thumbnail" src="https://attachments.academia-assets.com/94564204/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/91213785/Assessment_of_Honey_Quality_from_the_Middle_Podrinje_Area">Assessment of Honey Quality from the Middle Podrinje Area</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The study aimed to examine the quality of honey from the Middle Podrinje area (Bosnia and Herzego...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The study aimed to examine the quality of honey from the Middle Podrinje area (Bosnia and Herzegovina). The research included a total of 21 samples of honey from the Middle Podrinje area: 12 samples of honey florals (municipalities of Srebrenica and Milici), 9 samples of acacia honey (municipalities of Zvornik and Bratunac). Physico-chemical parameters were determined as the main composition criteria for quality assessment in honey samples: mass fraction of water, total acidity, electrical conductivity, and ash. Samples of honey florals are of poorer quality compared to acacia honey, two samples had values of water content and acidity above the values prescribed by the Regulation. Statistical analysis showed that there is a statistically significant difference between the arithmetic means of the water content for floral honey, the electrical conductivity of acacia honey, and the free acid content for both types of honey. 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Honey samples that met the criteria prescribed by the Regulati...","publication_date":{"day":null,"month":null,"year":2021,"errors":{}}},"translated_abstract":"The study aimed to examine the quality of honey from the Middle Podrinje area (Bosnia and Herzegovina). The research included a total of 21 samples of honey from the Middle Podrinje area: 12 samples of honey florals (municipalities of Srebrenica and Milici), 9 samples of acacia honey (municipalities of Zvornik and Bratunac). Physico-chemical parameters were determined as the main composition criteria for quality assessment in honey samples: mass fraction of water, total acidity, electrical conductivity, and ash. Samples of honey florals are of poorer quality compared to acacia honey, two samples had values of water content and acidity above the values prescribed by the Regulation. Statistical analysis showed that there is a statistically significant difference between the arithmetic means of the water content for floral honey, the electrical conductivity of acacia honey, and the free acid content for both types of honey. 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="91213758"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/91213758/Sensory_Properties_of_Dairy_Products_Based_on_Fresh_Cheese_and_Fruit"><img alt="Research paper thumbnail of Sensory Properties of Dairy Products Based on Fresh Cheese and Fruit" class="work-thumbnail" src="https://attachments.academia-assets.com/94564191/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/91213758/Sensory_Properties_of_Dairy_Products_Based_on_Fresh_Cheese_and_Fruit">Sensory Properties of Dairy Products Based on Fresh Cheese and Fruit</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Fermented dairy products are the favorite food of most consumers of all ages. To increase nutriti...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Fermented dairy products are the favorite food of most consumers of all ages. To increase nutritional value, many fermented dairy products are mixed with grains and other additives. Fresh cheeses can be mixed with canned or dried vegetables and fruits and spices. The aim of the work was to produce a cheese dessert with different fruits in order to bring this product closer to the younger population, especially children. Fresh cheese samples were produced from skimmed milk (0.9% milk fat) and partially skimmed milk (1.5% milk fat). The obtained fresh cheese was mixed with compote fruit pineapple, peach and pear, in order to obtain the cheese dessert. Poppy, peach and poppy compositions were used as fruit additives. The sensory properties of the cheese dessert were evaluated by a group of 15 analysts. Dessert samples were evaluated after 1, 5 and 10 day of storage. Samples of fermented dairy products from the milk with 1.5% milk fat had a better consistency, pronounced aroma and a ful...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="22d433cd214a18d5f6afc5acdf976829" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":94564191,"asset_id":91213758,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/94564191/download_file?st=MTczMjQ0OTcxMyw4LjIyMi4yMDguMTQ2&st=MTczMjQ0OTcxMyw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="91213758"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="91213758"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 91213758; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=91213758]").text(description); $(".js-view-count[data-work-id=91213758]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 91213758; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='91213758']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 91213758, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "22d433cd214a18d5f6afc5acdf976829" } } $('.js-work-strip[data-work-id=91213758]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":91213758,"title":"Sensory Properties of Dairy Products Based on Fresh Cheese and Fruit","translated_title":"","metadata":{"abstract":"Fermented dairy products are the favorite food of most consumers of all ages. To increase nutritional value, many fermented dairy products are mixed with grains and other additives. Fresh cheeses can be mixed with canned or dried vegetables and fruits and spices. The aim of the work was to produce a cheese dessert with different fruits in order to bring this product closer to the younger population, especially children. Fresh cheese samples were produced from skimmed milk (0.9% milk fat) and partially skimmed milk (1.5% milk fat). The obtained fresh cheese was mixed with compote fruit pineapple, peach and pear, in order to obtain the cheese dessert. Poppy, peach and poppy compositions were used as fruit additives. The sensory properties of the cheese dessert were evaluated by a group of 15 analysts. Dessert samples were evaluated after 1, 5 and 10 day of storage. Samples of fermented dairy products from the milk with 1.5% milk fat had a better consistency, pronounced aroma and a ful...","publication_date":{"day":null,"month":null,"year":2017,"errors":{}}},"translated_abstract":"Fermented dairy products are the favorite food of most consumers of all ages. To increase nutritional value, many fermented dairy products are mixed with grains and other additives. Fresh cheeses can be mixed with canned or dried vegetables and fruits and spices. The aim of the work was to produce a cheese dessert with different fruits in order to bring this product closer to the younger population, especially children. Fresh cheese samples were produced from skimmed milk (0.9% milk fat) and partially skimmed milk (1.5% milk fat). The obtained fresh cheese was mixed with compote fruit pineapple, peach and pear, in order to obtain the cheese dessert. Poppy, peach and poppy compositions were used as fruit additives. The sensory properties of the cheese dessert were evaluated by a group of 15 analysts. Dessert samples were evaluated after 1, 5 and 10 day of storage. Samples of fermented dairy products from the milk with 1.5% milk fat had a better consistency, pronounced aroma and a ful...","internal_url":"https://www.academia.edu/91213758/Sensory_Properties_of_Dairy_Products_Based_on_Fresh_Cheese_and_Fruit","translated_internal_url":"","created_at":"2022-11-20T10:36:04.385-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":189762389,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":94564191,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/94564191/thumbnails/1.jpg","file_name":"282238.pdf","download_url":"https://www.academia.edu/attachments/94564191/download_file?st=MTczMjQ0OTcxMyw4LjIyMi4yMDguMTQ2&st=MTczMjQ0OTcxMyw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Sensory_Properties_of_Dairy_Products_Bas.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/94564191/282238-libre.pdf?1668972114=\u0026response-content-disposition=attachment%3B+filename%3DSensory_Properties_of_Dairy_Products_Bas.pdf\u0026Expires=1732453312\u0026Signature=c9tm0RldHyfBBXv9ykJmqxWbRPfUNfD4L4hZ~POIFBpJoMBdaJPQ8Hc72FYpouTuqDzc2-P2y5K09BDk-3Qez~OV9RBu4A69m-ghSFq0-jvx42q5w4mo4klU2UAs56AQB2iSEkTPnXeMX3iU4a54RZxD6MnT2wh6z7xMgpZnF3cNhY0UrVf1r~jsdw90qYPkQoU0jel2SQ4wnHogilDGS~CxQMk2yLI98uMyEzGICYBQ~1eQVPfS9ZsU-tDyiETT7HCzmJ1-AWpKxo4AwMcYQQWWS4sMaMqcLFNqEpKEtLYPZaQPByM3EeuDk2N72mg50knoH1JjJAhOKi1Q6lGEWw__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Sensory_Properties_of_Dairy_Products_Based_on_Fresh_Cheese_and_Fruit","translated_slug":"","page_count":8,"language":"en","content_type":"Work","owner":{"id":189762389,"first_name":"tijana","middle_initials":null,"last_name":"brcina","page_name":"tijanabrcina","domain_name":"independent","created_at":"2021-04-06T01:10:48.091-07:00","display_name":"tijana brcina","url":"https://independent.academia.edu/tijanabrcina"},"attachments":[{"id":94564191,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/94564191/thumbnails/1.jpg","file_name":"282238.pdf","download_url":"https://www.academia.edu/attachments/94564191/download_file?st=MTczMjQ0OTcxMyw4LjIyMi4yMDguMTQ2&st=MTczMjQ0OTcxMyw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Sensory_Properties_of_Dairy_Products_Bas.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/94564191/282238-libre.pdf?1668972114=\u0026response-content-disposition=attachment%3B+filename%3DSensory_Properties_of_Dairy_Products_Bas.pdf\u0026Expires=1732453312\u0026Signature=c9tm0RldHyfBBXv9ykJmqxWbRPfUNfD4L4hZ~POIFBpJoMBdaJPQ8Hc72FYpouTuqDzc2-P2y5K09BDk-3Qez~OV9RBu4A69m-ghSFq0-jvx42q5w4mo4klU2UAs56AQB2iSEkTPnXeMX3iU4a54RZxD6MnT2wh6z7xMgpZnF3cNhY0UrVf1r~jsdw90qYPkQoU0jel2SQ4wnHogilDGS~CxQMk2yLI98uMyEzGICYBQ~1eQVPfS9ZsU-tDyiETT7HCzmJ1-AWpKxo4AwMcYQQWWS4sMaMqcLFNqEpKEtLYPZaQPByM3EeuDk2N72mg50knoH1JjJAhOKi1Q6lGEWw__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"},{"id":94564192,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/94564192/thumbnails/1.jpg","file_name":"282238.pdf","download_url":"https://www.academia.edu/attachments/94564192/download_file","bulk_download_file_name":"Sensory_Properties_of_Dairy_Products_Bas.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/94564192/282238-libre.pdf?1668972116=\u0026response-content-disposition=attachment%3B+filename%3DSensory_Properties_of_Dairy_Products_Bas.pdf\u0026Expires=1732453313\u0026Signature=fPKvHykYRYcU1-HTDT3O7Ln6VC78yQvVUz1kJehYqtepAOV4skS46178YJolMdYuVgJAnX9KQqbtiqXVj~Ul-vk3b6T63AeLqATKP--hSvZY6gaWI07oc7XGT-I3H-rJA35c9zJs9pXFNHXdEmsf0Qc669qe21~a6vlrw~ESnTBjSZxQfdNOlNBes392~Da6pwsnHMucqyeZ7W6rC2qc08pSijnlREVVydHLogPTnjd00Jp5QzOPGHxMM3JO8IWlv84exSXon9kHCOPFyJqGDVLXOARhOw7Obu7WgFje5PCN7vSNIeQPNCdiGh36Tpbr0hrHxrlcdQAdWhkeT9BGnQ__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":34478,"name":"Food Science and Technology","url":"https://www.academia.edu/Documents/in/Food_Science_and_Technology"}],"urls":[{"id":26194743,"url":"https://hrcak.srce.hr/file/282238"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="89175809"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/89175809/ANTIOXIDANT_CAPACITY_OF_FLOWER_HONEY_FROM_THE_MIDDLE_PODRINJE_AREA"><img alt="Research paper thumbnail of ANTIOXIDANT CAPACITY OF FLOWER HONEY FROM THE MIDDLE PODRINJE AREA" class="work-thumbnail" src="https://attachments.academia-assets.com/93022786/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/89175809/ANTIOXIDANT_CAPACITY_OF_FLOWER_HONEY_FROM_THE_MIDDLE_PODRINJE_AREA">ANTIOXIDANT CAPACITY OF FLOWER HONEY FROM THE MIDDLE PODRINJE AREA</a></div><div class="wp-workCard_item"><span>INTERNATIONAL JOURNAL OF ENGINEERING SCIENCES & RESEARCH TECHNOLOGY</span><span>, 2021</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The aim of this study was to examine the concentration of total phenols and antioxidant capacity ...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The aim of this study was to examine the concentration of total phenols and antioxidant capacity of flower honey from the Middle Podrinje area (Bosnia and Herzegovina). The research included a total of 12 samples of flower honey from two municipalities, Srebrenica and Mili膰i. The concentration of total phenols was determined by the Folin-Cicolteu method and the antioxidant capacity by DPPH and FRAP methods. The results of the research showed that the samples of flower honey from the Srebrenica municipality have a higher concentration of total phenols compared to the honeys from the Mili膰i municipality. The antioxidant capacity determined by the DPPH method was from 4.69 to 72.22 mg/ml, and by the FRAP method from 268.7 to 831.7 渭M Fe (II). The T test showed a statistically significant difference for the antioxidant capacity of DPPH between the mean values for flower honey samples between the municipalities of Srebrenica and Mili膰i. Perason's coefficient showed a high positive correlation between the antioxidant capacity determined by the FRAP method and the concentration of total phenols.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="3470c72b5dbaee6c78352fe7b8fcb907" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":93022786,"asset_id":89175809,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/93022786/download_file?st=MTczMjQ0OTcxMyw4LjIyMi4yMDguMTQ2&st=MTczMjQ0OTcxMyw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="89175809"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="89175809"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 89175809; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=89175809]").text(description); $(".js-view-count[data-work-id=89175809]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 89175809; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='89175809']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 89175809, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "3470c72b5dbaee6c78352fe7b8fcb907" } } $('.js-work-strip[data-work-id=89175809]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":89175809,"title":"ANTIOXIDANT CAPACITY OF FLOWER HONEY FROM THE MIDDLE PODRINJE AREA","translated_title":"","metadata":{"abstract":"The aim of this study was to examine the concentration of total phenols and antioxidant capacity of flower honey from the Middle Podrinje area (Bosnia and Herzegovina). The research included a total of 12 samples of flower honey from two municipalities, Srebrenica and Mili膰i. The concentration of total phenols was determined by the Folin-Cicolteu method and the antioxidant capacity by DPPH and FRAP methods. The results of the research showed that the samples of flower honey from the Srebrenica municipality have a higher concentration of total phenols compared to the honeys from the Mili膰i municipality. The antioxidant capacity determined by the DPPH method was from 4.69 to 72.22 mg/ml, and by the FRAP method from 268.7 to 831.7 渭M Fe (II). The T test showed a statistically significant difference for the antioxidant capacity of DPPH between the mean values for flower honey samples between the municipalities of Srebrenica and Mili膰i. Perason's coefficient showed a high positive correlation between the antioxidant capacity determined by the FRAP method and the concentration of total phenols.","publication_date":{"day":null,"month":null,"year":2021,"errors":{}},"publication_name":"INTERNATIONAL JOURNAL OF ENGINEERING SCIENCES \u0026 RESEARCH TECHNOLOGY"},"translated_abstract":"The aim of this study was to examine the concentration of total phenols and antioxidant capacity of flower honey from the Middle Podrinje area (Bosnia and Herzegovina). The research included a total of 12 samples of flower honey from two municipalities, Srebrenica and Mili膰i. The concentration of total phenols was determined by the Folin-Cicolteu method and the antioxidant capacity by DPPH and FRAP methods. The results of the research showed that the samples of flower honey from the Srebrenica municipality have a higher concentration of total phenols compared to the honeys from the Mili膰i municipality. The antioxidant capacity determined by the DPPH method was from 4.69 to 72.22 mg/ml, and by the FRAP method from 268.7 to 831.7 渭M Fe (II). The T test showed a statistically significant difference for the antioxidant capacity of DPPH between the mean values for flower honey samples between the municipalities of Srebrenica and Mili膰i. Perason's coefficient showed a high positive correlation between the antioxidant capacity determined by the FRAP method and the concentration of total phenols.","internal_url":"https://www.academia.edu/89175809/ANTIOXIDANT_CAPACITY_OF_FLOWER_HONEY_FROM_THE_MIDDLE_PODRINJE_AREA","translated_internal_url":"","created_at":"2022-10-25T02:52:49.052-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":189762389,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":93022786,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/93022786/thumbnails/1.jpg","file_name":"4.pdf","download_url":"https://www.academia.edu/attachments/93022786/download_file?st=MTczMjQ0OTcxMyw4LjIyMi4yMDguMTQ2&st=MTczMjQ0OTcxMyw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"ANTIOXIDANT_CAPACITY_OF_FLOWER_HONEY_FRO.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/93022786/4-libre.pdf?1666691953=\u0026response-content-disposition=attachment%3B+filename%3DANTIOXIDANT_CAPACITY_OF_FLOWER_HONEY_FRO.pdf\u0026Expires=1732453313\u0026Signature=GQmRQSr2uPkLhteZBkwx2DItDS9clvxrQHU5y5tYHi8MKH75RbUi2T85iZBi9ylKF~E4nQlKujgXwjvT8DKvJZVQ9oFz1ClFrpnZJnxe8VMryQVmlf~2E7yzC00xOIk2ckKic3et22L~AjnL0bpcVr9EUPV5KN693KCsZ~9tE2d9cdIxD--sJgPHq2SHwa11rqUmJhXx2iiwoQfFUu89TXjBfvIRZuuVQqZbxd0aJ-keLKZJUbI4bJCIIma5AW5XuzJJl8Lbi~CKmMf8hIkBk7YOiHLmzF6knlqF0REjC91AnSIo-2k2jlmxLAMp47DdgUOt3RDfi5SSi5svgFbcNw__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"ANTIOXIDANT_CAPACITY_OF_FLOWER_HONEY_FROM_THE_MIDDLE_PODRINJE_AREA","translated_slug":"","page_count":5,"language":"en","content_type":"Work","owner":{"id":189762389,"first_name":"tijana","middle_initials":null,"last_name":"brcina","page_name":"tijanabrcina","domain_name":"independent","created_at":"2021-04-06T01:10:48.091-07:00","display_name":"tijana brcina","url":"https://independent.academia.edu/tijanabrcina"},"attachments":[{"id":93022786,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/93022786/thumbnails/1.jpg","file_name":"4.pdf","download_url":"https://www.academia.edu/attachments/93022786/download_file?st=MTczMjQ0OTcxMyw4LjIyMi4yMDguMTQ2&st=MTczMjQ0OTcxMyw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"ANTIOXIDANT_CAPACITY_OF_FLOWER_HONEY_FRO.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/93022786/4-libre.pdf?1666691953=\u0026response-content-disposition=attachment%3B+filename%3DANTIOXIDANT_CAPACITY_OF_FLOWER_HONEY_FRO.pdf\u0026Expires=1732453313\u0026Signature=GQmRQSr2uPkLhteZBkwx2DItDS9clvxrQHU5y5tYHi8MKH75RbUi2T85iZBi9ylKF~E4nQlKujgXwjvT8DKvJZVQ9oFz1ClFrpnZJnxe8VMryQVmlf~2E7yzC00xOIk2ckKic3et22L~AjnL0bpcVr9EUPV5KN693KCsZ~9tE2d9cdIxD--sJgPHq2SHwa11rqUmJhXx2iiwoQfFUu89TXjBfvIRZuuVQqZbxd0aJ-keLKZJUbI4bJCIIma5AW5XuzJJl8Lbi~CKmMf8hIkBk7YOiHLmzF6knlqF0REjC91AnSIo-2k2jlmxLAMp47DdgUOt3RDfi5SSi5svgFbcNw__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":34478,"name":"Food Science and Technology","url":"https://www.academia.edu/Documents/in/Food_Science_and_Technology"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="89175520"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/89175520/Health_Safety_and_Sensory_Properties_of_Honey_from_Two_Different_Areas_in_Tuzla_Canton"><img alt="Research paper thumbnail of Health Safety and Sensory Properties of Honey from Two Different Areas in Tuzla Canton" class="work-thumbnail" src="https://attachments.academia-assets.com/93022613/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/89175520/Health_Safety_and_Sensory_Properties_of_Honey_from_Two_Different_Areas_in_Tuzla_Canton">Health Safety and Sensory Properties of Honey from Two Different Areas in Tuzla Canton</a></div><div class="wp-workCard_item"><span>International Journal for Research in Applied Sciences and Biotechnology</span><span>, 2021</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">People's interest in the safe use of food has existed since ancient times, so that even today the...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">People's interest in the safe use of food has existed since ancient times, so that even today there is a global demand for the production of food that can be used without risk to health. Contaminants, as well as the type and location of grazing can affect the physico-chemical and sensory properties of honey. The aim of the study was to examine the microbiological validity and sensory properties of honey from two different areas in Tuzla Canton. The research included three samples of forest honey from the Kladanj area and three samples of flower honey from the Lukavac area. In addition to microbiological analyzes and sensory properties, the concentration of HMF in honey was determined as an indicator of heating and inappropriate storage of honey. All samples were microbiologically correct. <br />The sample of flower honey L1, which did not meet the criteria prescribed by the Regulation on Honey and Other Bee Products, was not sensory evaluated. L1 sample was not sensory evaluated due to an increased HMF content of 105.38 mg/kg.<br />Based on sensory analysis, the samples of flower honey from Lukavac were better evaluated than forest honey from Kladanj. Statistical analysis showed that there is a significant difference between the mean values for the sensory properties of purity and color.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="9e68d82b6f5d42186f035bca1c213af6" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":93022613,"asset_id":89175520,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/93022613/download_file?st=MTczMjQ0OTcxMyw4LjIyMi4yMDguMTQ2&st=MTczMjQ0OTcxMyw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="89175520"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="89175520"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 89175520; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=89175520]").text(description); $(".js-view-count[data-work-id=89175520]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 89175520; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='89175520']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 89175520, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "9e68d82b6f5d42186f035bca1c213af6" } } $('.js-work-strip[data-work-id=89175520]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":89175520,"title":"Health Safety and Sensory Properties of Honey from Two Different Areas in Tuzla Canton","translated_title":"","metadata":{"abstract":"People's interest in the safe use of food has existed since ancient times, so that even today there is a global demand for the production of food that can be used without risk to health. Contaminants, as well as the type and location of grazing can affect the physico-chemical and sensory properties of honey. The aim of the study was to examine the microbiological validity and sensory properties of honey from two different areas in Tuzla Canton. The research included three samples of forest honey from the Kladanj area and three samples of flower honey from the Lukavac area. In addition to microbiological analyzes and sensory properties, the concentration of HMF in honey was determined as an indicator of heating and inappropriate storage of honey. All samples were microbiologically correct. \t\nThe sample of flower honey L1, which did not meet the criteria prescribed by the Regulation on Honey and Other Bee Products, was not sensory evaluated. L1 sample was not sensory evaluated due to an increased HMF content of 105.38 mg/kg.\nBased on sensory analysis, the samples of flower honey from Lukavac were better evaluated than forest honey from Kladanj. Statistical analysis showed that there is a significant difference between the mean values for the sensory properties of purity and color.\n","publication_date":{"day":null,"month":null,"year":2021,"errors":{}},"publication_name":"International Journal for Research in Applied Sciences and Biotechnology"},"translated_abstract":"People's interest in the safe use of food has existed since ancient times, so that even today there is a global demand for the production of food that can be used without risk to health. Contaminants, as well as the type and location of grazing can affect the physico-chemical and sensory properties of honey. The aim of the study was to examine the microbiological validity and sensory properties of honey from two different areas in Tuzla Canton. The research included three samples of forest honey from the Kladanj area and three samples of flower honey from the Lukavac area. In addition to microbiological analyzes and sensory properties, the concentration of HMF in honey was determined as an indicator of heating and inappropriate storage of honey. All samples were microbiologically correct. \t\nThe sample of flower honey L1, which did not meet the criteria prescribed by the Regulation on Honey and Other Bee Products, was not sensory evaluated. L1 sample was not sensory evaluated due to an increased HMF content of 105.38 mg/kg.\nBased on sensory analysis, the samples of flower honey from Lukavac were better evaluated than forest honey from Kladanj. 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