Uticaj različitih kulinarskih metoda na parametre oralnog procesiranja hrane

Doktorand:

Ilić, Jovan G.

Fakultet:

Poljoprivredni fakultet

Napomena:

Rok za dostavljanje primedbi na doktorsku disertaciju je istekao.

Datum postavljanja na uvid javnosti:

02-11-2022

Datum odbrane:

09-03-2023

Objavljeni radovi:

[1]

How do culinary methods affect quality and oral processing characteristics of pork ham

[2]

Influence of boiling, steaming, and sous-vide on oral processing parameters of celeriac (Apium graveolens var. rapaceum)

[3]

Ease of mastication index – quantification of mastication effort using quality function deployment

[4]

Influence of water-based and contact heating preparation methods on potato mechanical properties, mastication, and sensory perception

[5]

Purple eggplant and zucchini color, mechanical properties, mastication, and sensory perception influenced by boiling and grilling

[6]

Influence of boiling, grilling, and sous-vide on mastication, bolus formation, and dynamic sensory perception of wild boar ham

[7]

Purple eggplant and zucchini color, mechanical properties, mastication, and sensory perception influenced by steaming and Sous-vide