{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,20]],"date-time":"2026-02-20T06:01:44Z","timestamp":1771567304516,"version":"3.50.1"},"reference-count":0,"publisher":"University of Kragujevac, Faculty of Agronomy","content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2021]]},"abstract":"<jats:p>The changes in the spectrum, peroxide numbers and specific absorbances (at 232 nm and 270 nm) of fresh and storaged oils (4 months at 4 \u00b0C) obtained by different hazelnuts pressing were monitored. The results showed reduced viability of the oil obtained from the hazelnut exposed to elevated temperature during conditioning and pressing: changes in the spectrum about 290 nm, a peroxide number close to the legally allowed maximum (7.5 mmolkg-1) and possible presence of secondary oxidation products. Sensory evaluation of biscuits with hazelnut oil showed that the samples belonged to the categories of quality: very good and good. The overall sensory score was highest for biscuits with hazelnut oil pressed in an electric press.<\/jats:p>","DOI":"10.46793\/sbt26.435r","type":"proceedings-article","created":{"date-parts":[[2021,3,19]],"date-time":"2021-03-19T12:27:52Z","timestamp":1616156872000},"page":"435-440","source":"Crossref","is-referenced-by-count":2,"title":["UTICAJ NA\u010cINA PRESOVANJA NA PROMENE LE\u0160NIKOVOG ULJA TOKOM \u010cUVANJA I SENZORNA SVOJSTVA KEKSA"],"prefix":"10.46793","author":[{"name":"University of Kragujevac, Faculty of Agronomy","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Mirjana","family":"Radovanovic","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Marko","family":"Petkovic","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Vesna","family":"\u0110urovic","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Nemanja","family":"Miletic","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Katarina","family":"Rumenic","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"24947","published-online":{"date-parts":[[2021,3]]},"event":{"name":"XXVI savetovanje o biotehnologiji sa me\u0111unarodnim u\u010de\u0161\u0107em","acronym":"SBT"},"container-title":["Zbornik radova"],"original-title":[],"deposited":{"date-parts":[[2021,3,19]],"date-time":"2021-03-19T12:27:53Z","timestamp":1616156873000},"score":1,"resource":{"primary":{"URL":"https:\/\/doi.ub.kg.ac.rs\/doi\/zbornici\/zbornik-biodiverzitet\/pojedinacni\/10-46793-sbt26-435r\/"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2021]]},"references-count":0,"URL":"https:\/\/doi.org\/10.46793\/sbt26.435r","relation":{},"subject":[],"published":{"date-parts":[[2021]]}}}