Search results for: Milica Stojanovic

Authors: Milica Stojanovic, Natasa Petkovic, Petar Mitkovic

Abstract:

This paper develops a critical perspective on using culture and creativity as tools for urban regeneration. Following a brief assessment of the evolution of cultural policy in recent decades and different urban regeneration scheme, the concepts of creativity and creative cities are discussed. This is followed by an attempt to clarify the relationship between the concepts of creativity and culture. A more detailed critique of cultural and creative initiatives in Serbian cities is then undertaken. These attempts show that the potential for development of urban regeneration driven by culture and creativity exist. But, these initiatives failed to produce adequate results because they did not take root as a comprehensive urban regeneration strategy, therefore, recommendations for further development are offered.

Keywords: creativity, culture, Serbia, urban regeneration

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Authors: Veljko Jeremic, Milica Kostic-Stankovic, Aleksandar Markovic, Milan Martic

Abstract:

Evaluating the efficiency of decision making units has been frequently elaborated on in numerous publications. In this paper, the theoretical framework for a novel method of Distance Based Analysis (DBA) is presented. In addition, the method is performed on a sample of the ARWU’s top 54 Universities of the United States; the findings of which clearly demonstrate that the best ranked Universities are far from also being the most efficient.

Keywords: Evaluating Efficiency, Distance Based Analysis, Ranking of Universities, ARWU.

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Authors: Aleksandra Mišan, Bojana Šarić, Nataša Nedeljković, Mladenka Pestorić, Pavle Jovanov, Milica Pojić, Jelena Tomić, Bojana Filipčev, Miroslav Hadnađev, Anamarija Mandić

Abstract:

With the aim of improving nutritional profile and antioxidant capacity of gluten-free cookies, blueberry pomace, by-product of juice production, was processed into a new food ingredient by drying and grinding and used for a gluten-free cookie formulation. Since the quality of a baked product is highly influenced by the baking conditions, the objective of this work was to optimize the baking time and thickness of dough pieces, by applying Response Surface Methodology (RSM) in order to obtain the best technological quality of the cookies. The experiments were carried out according to a Central Composite Design (CCD) by selecting the dough thickness and baking time as independent variables, while hardness, color parameters (L*, a* and b* values), water activity, diameter and short/long ratio were response variables. According to the results of RSM analysis, the baking time of 13.74min and dough thickness of 4.08mm was found to be the optimal for the baking temperature of 170°C. As similar optimal parameters were obtained by previously conducted experiment based on sensory analysis, response surface methodology (RSM) can be considered as a suitable approach to optimize the baking process.

Keywords: Baking process, blueberry pomace, gluten-free cookies, Response Surface Methodology.

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