COMPOSITION AND ANTIFUNGAL ACTIVITY OF CARUM CARVI ESSENTIAL OIL
The modern trends in nutrition suggest the limitation of synthetic food additives or the subtitution with natural ones. Therefore, a huge interest for the application of various natural agents exists in order to protect food from a microbiological damage and extend product sustainability. The aim of this study was to determine antifungal acti...
By Dragana Plavšić, Ljubiša Šarić, Ana Varga, Ivana Čabarkapa, Jasmina Lazarević, Olja Todorić, Dragan Psodorov
SENSORY PROPERTIES OF FERMENTED SAUSAGES WITH CASINGS TREATED WITH PLANT EXTRACTS
Natural plant extracts are a good alternative to improve the quality and safety of dry fermented sausages. Different factors during processing have an impact on the quality characteristics of the final product, but the sensory properties influence overall quality and consumers’ product acceptance. This study aimed to examine the effect ...
By Ana Velemir, Snježana Mandić, Danica Savanović, Jovo Savanović
BIOACTIVITY, NUTRITIVE AND SENSORY QUALITY OF NEW PRODUCT - CORNELIAN CHERRY TOPPING
The main aim of this paper was the development of a new product, cornelian cherry topping, with a defined viscosity suitable for use in the confectionary industry. In addition, the quality of the fruit pulp and selected sample, phenolic composition and antioxidant activity were determined. Pectin was used to achieve the appropriate viscosity....
By Božana Odžaković, Vanja Ćupina, Slavica Grujić, Staniša Latinović, Zoran Kukrić
MICRO:BIT AS A NEW TECHNOLOGY IN EDUCATION IN SCHOOLS IN SERBIA
The gap between abstract and often inconceivable frontal studies and the new wave of practical teaching, which forces the individualization and independence of students in education, is overcome by the introduction of new technologies, one of which is Micro:bit. By teaching students digital-technical literacy in a fun way, the interest and wi...
By Milan Veskovic, Vasilija Simovic, Srđan Nogo, Olga Dukic, Ana Vulovic
RELIGIOUS TOURISM IN UNIVERSITY EDUCATION PROGRAMS IN HUNGARY
Religious tourism has been a dynamically growing social and economic phenomenon in our world for the past fifty years. Its roots can be traced back to thousands of years in a variety of religions. Nowadays, the number of religiously motivated trips worldwide is estimated to be at hundreds of millions every year. However, several times that nu...
By Elek Bartha
AUTHENTIC MATERIALS IN ESP TEACHING AT THE UNIVERSITY OF BANJA LUKA
This research paper investigates the utilization of authentic materials in English for Specific Purposes (ESP) teaching at the University of Banja Luka. It aims to explore the practices and perceptions of ESP lecturers regarding the integration of authentic materials into their teaching methodologies. The study employs a comprehensive questio...
By Jelena Pažin, Sanja Maglov
CHATGPT IN EVERYDAY TEACHING
This research paper explores the role and potential of ChatGPT, a generative artificial intelligence model, in everyday teaching. With the increasing integration of technology into the educational system, ChatGPT offers innovative possibilities for personalized learning, support for students and teachers, and the development of critical think...
By Mitar Miki Tepić, Branka Tepić
A COMPARISON OF CONVENTIONAL AND NOVEL CASTOR OIL RECOVERY METHODS
Castor (Ricinus communis L.) is cultivated as a non-edible oilseed crop across tropical, sub-tropical, and temperate regions, often in areas with marginal soils. The castor oil recovery process usually involves primary seed preparation, oil recovery, and refining, with variations in the order of operations. The recovery methods include conven...
By Miljana Krstić, Dragana Rajković, Ana Veličković, Jelena Avramović, Ana M. Marjanović Jeromela, Ivan J. Stojković, Vlada Veljković
THE EFFECT OF DIFFERENT SALTS ON THE CHEMICAL COMPOSITION OF LAVENDER ESSENTIAL OIL
Lavender essential oil (LEO) is widely utilized in aromatherapy, cosmetics, pharmaceuticals, and the food industry due to its biological properties and appealing fragrances. This study examines the influence of two concentrations (5% and 10%) of NaCl and KCl on the chemical composition of LEO. Hydrodistillation was conducted with a 1:10 hydro...
By Aleksandra B. Perović, Ivana T. Karabegović, Miljana S. Krstić, Ana V. Veličković, Jelena M. Avramović, Stojan S. Mančić, Bojana R. Danilović, Vlada B. Veljković
EXAMINATION OF THE QUALITY OF GOAT CHEESE IN A SACK
Goat cheese in a sack is a traditional Herzegovinian product of extreme specificity, both in production technology and in the properties of the final product. The main characteristic of cheese in a sack is anaerobic ripening inside a bag made of lamb skin (mixture), which is how the cheese got its name. The aim of this work is to examine the ...
By Danica Savanović, Velemir Ana, Savanović Jovo, Mandić Snježana, Savić Aleksandar, Kučinar Jovana