Aronia, as a berry fruit rich in nutrients, represents a suitable raw material for obtaining cold-pressed juices. The chemical composition of aronia indicates the presence of a large amount of polyphenolic compounds and anthocyanins, which contribute to its antioxidant and antimicrobial properties. This study describes the process of producing cold...

By Maja Milijaš, Dragoljub Cvetković

Freezing food slows down the physico-chemical and biochemical reactions in food. In honey, freezing is primarily used to delay or halt crystallization, reduce viscosity, and preserve nutritional components. However, low temperatures may influence the physico-chemical, antioxidant, and sensory properties of honey. This study compares the properties...

By Maja Milijaš, Mirjana Žabić, Dragoljub Cvetković