Fruit and vegetable processing
Cleaning and sanitation of ready to eat produce
Utilization of blueberries and blueberry processing
University. Master of Science. Food Science and Technology
University of Belgrade.
Bachelors of Science. Food Science and Technology. Yugoslavia
Institute of Food Technologist
Gamma Sigma Delta-Honor
Society of Agriculture.
Phi Tau Sigma-Honor Society of
1999. Preservatives in food industry and their influence
on human health. Bachelor Thesis. University of Belgrade, Yugoslavia.
of osmotic concentration and dehydration on anthocyanins,phenolics,
color, structure and antioxidant activity of rabbiteye blueberries.
Silva, Estuardo Marroquin, Frank.B. Matta, James.O. Garner Jr.
Stojanovic . 2005. Physicochemical, carbohydrate and
sensory characteristics of highbush and rabbiteye blueberry cultivars.
Journal of the Science of Food and Agriculture.
Chamul R, Silva J.
Influence of osmotic concentration, with and
without ultrasound, and air
dehydration on anthocyanins, phenolics, color and structure of rabbiteye
blueberries. IFT Annual meeting , Anaheim, CA. 2002
Silva J. Washing and disinfection treatments of whole, raw sweetpotatoes for the fresh
market. IFT Annual meeting, Anaheim, CA. 2002.
Stojanovic J, Kaewplant C, Youkay L and
Silva J. Effects of different sanitation treatments and storage
temperatures on shelf life and quality of rabbiteye blueberries.
Mississippi Academy of Science, Biloxi, MS. 2004 and IFT Las Vegas
Stojanovic J and Silva J. Pretreatment of
sweetpotato roots using endogenous amylase and a mix of exogenous
enzymes to produce sweetpotato beverage. IFT annual meeting, New