TY  - JOUR
AU  - Mitrevski, Jasmina
AU  - Pantelić, Nebojša D.
AU  - Dodevska, Margarita S.
AU  - Kojić, Jovana
AU  - Vulić, Jelena
AU  - Zlatanović, Snežana
AU  - Gorjanović, Stanislava
AU  - Lalicić-Petronijević, Jovanka
AU  - Marjanović, Sonja
AU  - Antić, Vesna V.
PY  - 2023
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/999
AB  - The demand for ready-to-use functional foods is high, which encourages manufacturers to develop new, nutritionally valuable products. As an excellent source of biologically active compounds, beetroot (Beta vulgaris L.) is considered to have highly beneficial effects on health. This research aimed to evaluate the impact of replacing spelt flour (SF) with 15%, 20% and 25% beetroot powder (BP). The physicochemical and functional properties of biscuits baked at different temperatures (150 and 170 degrees C) were followed at the beginning, and after 3 and 6 months of storage as standard conditions. Moisture content and water activity (aw) gave insight into the biscuits' shelf life. The value of aw from 0.35 to 0.56 indicated appropriate storability. Dietary fiber content in fresh biscuits ranged from 6.1% to 7.6%, protein from 9.2% to 8.9% and sugar from 30.6% to 35.9%. The content of betalain, total polyphenols and flavonoids, and antioxidant activity (DPPH, FRAP) increased with beetroot powder content incorporated. A slight decrease of all the mentioned parameters during the storage indicated satisfied retention of bioactive molecules. The content of prevalent phenolic compounds gallic and protocatechuic acid, identified by HPLC, decreased from 22.2-32.0 and 21.1-24.9 in fresh biscuits to 18.3-23.4 and 17.3-20.3 mg/100 g upon six months of storage, respectively. An increase of the L* and a* and a decrease of the b* coordinate values, compared with the control sample without beetroot values, was noticed as well as the expected level of their change during the storage. The obtained results indicated that biscuits enriched with beetroot powder showed a significantly improved functional, nutritional and antioxidant potential during storage.
PB  - MDPI AG
T2  - Foods
T1  - Effect of Beetroot Powder Incorporation on Functional Properties and Shelf Life of Biscuits
IS  - 2
VL  - 12
DO  - 10.3390/foods12020322
UR  - conv_1073
ER  - 

@article{
author = "Mitrevski, Jasmina and Pantelić, Nebojša D. and Dodevska, Margarita S. and Kojić, Jovana and Vulić, Jelena and Zlatanović, Snežana and Gorjanović, Stanislava and Lalicić-Petronijević, Jovanka and Marjanović, Sonja and Antić, Vesna V.",
year = "2023",
abstract = "The demand for ready-to-use functional foods is high, which encourages manufacturers to develop new, nutritionally valuable products. As an excellent source of biologically active compounds, beetroot (Beta vulgaris L.) is considered to have highly beneficial effects on health. This research aimed to evaluate the impact of replacing spelt flour (SF) with 15%, 20% and 25% beetroot powder (BP). The physicochemical and functional properties of biscuits baked at different temperatures (150 and 170 degrees C) were followed at the beginning, and after 3 and 6 months of storage as standard conditions. Moisture content and water activity (aw) gave insight into the biscuits' shelf life. The value of aw from 0.35 to 0.56 indicated appropriate storability. Dietary fiber content in fresh biscuits ranged from 6.1% to 7.6%, protein from 9.2% to 8.9% and sugar from 30.6% to 35.9%. The content of betalain, total polyphenols and flavonoids, and antioxidant activity (DPPH, FRAP) increased with beetroot powder content incorporated. A slight decrease of all the mentioned parameters during the storage indicated satisfied retention of bioactive molecules. The content of prevalent phenolic compounds gallic and protocatechuic acid, identified by HPLC, decreased from 22.2-32.0 and 21.1-24.9 in fresh biscuits to 18.3-23.4 and 17.3-20.3 mg/100 g upon six months of storage, respectively. An increase of the L* and a* and a decrease of the b* coordinate values, compared with the control sample without beetroot values, was noticed as well as the expected level of their change during the storage. The obtained results indicated that biscuits enriched with beetroot powder showed a significantly improved functional, nutritional and antioxidant potential during storage.",
publisher = "MDPI AG",
journal = "Foods",
title = "Effect of Beetroot Powder Incorporation on Functional Properties and Shelf Life of Biscuits",
number = "2",
volume = "12",
doi = "10.3390/foods12020322",
url = "conv_1073"
}

Mitrevski, J., Pantelić, N. D., Dodevska, M. S., Kojić, J., Vulić, J., Zlatanović, S., Gorjanović, S., Lalicić-Petronijević, J., Marjanović, S.,& Antić, V. V.. (2023). Effect of Beetroot Powder Incorporation on Functional Properties and Shelf Life of Biscuits. in Foods
MDPI AG., 12(2).
https://doi.org/10.3390/foods12020322
conv_1073

Mitrevski J, Pantelić ND, Dodevska MS, Kojić J, Vulić J, Zlatanović S, Gorjanović S, Lalicić-Petronijević J, Marjanović S, Antić VV. Effect of Beetroot Powder Incorporation on Functional Properties and Shelf Life of Biscuits. in Foods. 2023;12(2).
doi:10.3390/foods12020322
conv_1073 .

Mitrevski, Jasmina, Pantelić, Nebojša D., Dodevska, Margarita S., Kojić, Jovana, Vulić, Jelena, Zlatanović, Snežana, Gorjanović, Stanislava, Lalicić-Petronijević, Jovanka, Marjanović, Sonja, Antić, Vesna V., "Effect of Beetroot Powder Incorporation on Functional Properties and Shelf Life of Biscuits" in Foods, 12, no. 2 (2023),
https://doi.org/10.3390/foods12020322 .,
conv_1073 .

TY  - CONF
AU  - Gorjanović, Stanislava
AU  - Pastor, Ferenc
AU  - Micić, Darko
AU  - Zlatanović, Snežana
PY  - 2022
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/1015
PB  - Society of Physical Chemists of Serbia
C3  - 16th  International Conference on Fundamental and Applied Aspects of Physical Chemistry, PHYSICAL CHEMISTRY 2022, Proceedings Volume II
T1  - Tomato and carrot pomace flour produced at industrial scale level by dehydration as a nutrient source in food fortification
EP  - 552
SP  - 549
VL  - II
ER  - 

@conference{
author = "Gorjanović, Stanislava and Pastor, Ferenc and Micić, Darko and Zlatanović, Snežana",
year = "2022",
publisher = "Society of Physical Chemists of Serbia",
journal = "16th  International Conference on Fundamental and Applied Aspects of Physical Chemistry, PHYSICAL CHEMISTRY 2022, Proceedings Volume II",
title = "Tomato and carrot pomace flour produced at industrial scale level by dehydration as a nutrient source in food fortification",
pages = "552-549",
volume = "II"
}

Gorjanović, S., Pastor, F., Micić, D.,& Zlatanović, S.. (2022). Tomato and carrot pomace flour produced at industrial scale level by dehydration as a nutrient source in food fortification. in 16th  International Conference on Fundamental and Applied Aspects of Physical Chemistry, PHYSICAL CHEMISTRY 2022, Proceedings Volume II
Society of Physical Chemists of Serbia., II, 549-552.

Gorjanović S, Pastor F, Micić D, Zlatanović S. Tomato and carrot pomace flour produced at industrial scale level by dehydration as a nutrient source in food fortification. in 16th  International Conference on Fundamental and Applied Aspects of Physical Chemistry, PHYSICAL CHEMISTRY 2022, Proceedings Volume II. 2022;II:549-552..

Gorjanović, Stanislava, Pastor, Ferenc, Micić, Darko, Zlatanović, Snežana, "Tomato and carrot pomace flour produced at industrial scale level by dehydration as a nutrient source in food fortification" in 16th  International Conference on Fundamental and Applied Aspects of Physical Chemistry, PHYSICAL CHEMISTRY 2022, Proceedings Volume II, II (2022):549-552.

TY  - CONF
AU  - Zlatanović, Snežana
AU  - Micić, Darko
AU  - Mihal, Đuriš
AU  - Ostojić, Sanja
AU  - Pastor, Ferenc
AU  - Jovanović, Marina
AU  - Gorjanović, Stanislava
PY  - 2022
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/1014
PB  - Society of Physical Chemists of Serbia
C3  - 16th  International Conference on Fundamental and Applied Aspects of Physical Chemistry, PHYSICAL CHEMISTRY 2022, Proceedings Volume II
T1  - Enhancement of nutritional, physical and structural characteristics of apple pomace flour by agglomeration with prebiotics using fluid-bed granulation
EP  - 544
SP  - 541
VL  - II
ER  - 

@conference{
author = "Zlatanović, Snežana and Micić, Darko and Mihal, Đuriš and Ostojić, Sanja and Pastor, Ferenc and Jovanović, Marina and Gorjanović, Stanislava",
year = "2022",
publisher = "Society of Physical Chemists of Serbia",
journal = "16th  International Conference on Fundamental and Applied Aspects of Physical Chemistry, PHYSICAL CHEMISTRY 2022, Proceedings Volume II",
title = "Enhancement of nutritional, physical and structural characteristics of apple pomace flour by agglomeration with prebiotics using fluid-bed granulation",
pages = "544-541",
volume = "II"
}

Zlatanović, S., Micić, D., Mihal, Đ., Ostojić, S., Pastor, F., Jovanović, M.,& Gorjanović, S.. (2022). Enhancement of nutritional, physical and structural characteristics of apple pomace flour by agglomeration with prebiotics using fluid-bed granulation. in 16th  International Conference on Fundamental and Applied Aspects of Physical Chemistry, PHYSICAL CHEMISTRY 2022, Proceedings Volume II
Society of Physical Chemists of Serbia., II, 541-544.

Zlatanović S, Micić D, Mihal Đ, Ostojić S, Pastor F, Jovanović M, Gorjanović S. Enhancement of nutritional, physical and structural characteristics of apple pomace flour by agglomeration with prebiotics using fluid-bed granulation. in 16th  International Conference on Fundamental and Applied Aspects of Physical Chemistry, PHYSICAL CHEMISTRY 2022, Proceedings Volume II. 2022;II:541-544..

Zlatanović, Snežana, Micić, Darko, Mihal, Đuriš, Ostojić, Sanja, Pastor, Ferenc, Jovanović, Marina, Gorjanović, Stanislava, "Enhancement of nutritional, physical and structural characteristics of apple pomace flour by agglomeration with prebiotics using fluid-bed granulation" in 16th  International Conference on Fundamental and Applied Aspects of Physical Chemistry, PHYSICAL CHEMISTRY 2022, Proceedings Volume II, II (2022):541-544.

TY  - JOUR
AU  - Ivanović, Marina
AU  - Galonja-Coghill, Tamara
AU  - Janković, Saša
AU  - Rajković, Miloš
AU  - Stanković, Veroslava
AU  - Paunović, Dušanka
AU  - Zlatanović, Snežana
PY  - 2021
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/1013
PB  - Centre for Evaluation in Education and Science (CEON/CEES)
T2  - Zastita materijala
T1  - Sample analysis of organically produced honey and conventionally produced honey in Western Serbia
T1  - Analiza uzoraka organski proizvedenog meda i meda proizvedenog na konvencionalni način na području Zapadne Srbije
EP  - 33
IS  - 1
SP  - 22
VL  - 62
DO  - 10.5937/zasmat2101022I
ER  - 

@article{
author = "Ivanović, Marina and Galonja-Coghill, Tamara and Janković, Saša and Rajković, Miloš and Stanković, Veroslava and Paunović, Dušanka and Zlatanović, Snežana",
year = "2021",
publisher = "Centre for Evaluation in Education and Science (CEON/CEES)",
journal = "Zastita materijala",
title = "Sample analysis of organically produced honey and conventionally produced honey in Western Serbia, Analiza uzoraka organski proizvedenog meda i meda proizvedenog na konvencionalni način na području Zapadne Srbije",
pages = "33-22",
number = "1",
volume = "62",
doi = "10.5937/zasmat2101022I"
}

Ivanović, M., Galonja-Coghill, T., Janković, S., Rajković, M., Stanković, V., Paunović, D.,& Zlatanović, S.. (2021). Sample analysis of organically produced honey and conventionally produced honey in Western Serbia. in Zastita materijala
Centre for Evaluation in Education and Science (CEON/CEES)., 62(1), 22-33.
https://doi.org/10.5937/zasmat2101022I

Ivanović M, Galonja-Coghill T, Janković S, Rajković M, Stanković V, Paunović D, Zlatanović S. Sample analysis of organically produced honey and conventionally produced honey in Western Serbia. in Zastita materijala. 2021;62(1):22-33.
doi:10.5937/zasmat2101022I .

Ivanović, Marina, Galonja-Coghill, Tamara, Janković, Saša, Rajković, Miloš, Stanković, Veroslava, Paunović, Dušanka, Zlatanović, Snežana, "Sample analysis of organically produced honey and conventionally produced honey in Western Serbia" in Zastita materijala, 62, no. 1 (2021):22-33,
https://doi.org/10.5937/zasmat2101022I . .

TY  - JOUR
AU  - Jovanović, Marina
AU  - Zlatanović, Snežana
AU  - Micić, Darko
AU  - Bacić, Dragan
AU  - Mitić-Ćulafić, Dragana
AU  - Duris, Mihal
AU  - Gorjanović, Stanislava
PY  - 2021
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/848
AB  - Following the idea of sustainability in food production, a yogurt premix based on beetroot (Beta vulgaris) pomace flour (BPF) was developed. BPF was granulated with lactose solution containing lactic acid bacteria (LAB) by a fluidized bed. Particle size increased similar to 30%. A decrease in Carr Index from 21.5 to 14.98 and Hausner ratio from 1.27 to 1.18 confirmed improved flowability of granulated BPF, whereas a decrease in water activity implied better storability. Yogurts were produced weekly from neat starters and granulated BPF (3% w/w) that were stored for up to one month (4 degrees C). High viability of Streptococcus thermophilus was observed. Less pronounced syneresis, higher inhibition of colon cancer cell viability (13.0-24.5%), and anti-Escherichia activity were ascribed to BPF yogurts or their supernatants (i.e., extracted whey). Acceptable palatability for humans and dogs was demonstrated. A survey revealed positive consumers' attitudes toward the granulated BPF as a premix for yogurts amended to humans and dogs. For the first time, BPF granulated with LAB was used as a premix for a fermented beverage. An initial step in the conceptualization of a novel DIY (do it yourself) formula for obtaining a fresh yogurt fortified with natural dietary fiber and antioxidants has been accomplished.
PB  - MDPI AG
T2  - Foods
T1  - Functionality and Palatability of Yogurt Produced Using Beetroot Pomace Flour Granulated with Lactic Acid Bacteria
IS  - 8
VL  - 10
DO  - 10.3390/foods10081696
UR  - conv_949
ER  - 

@article{
author = "Jovanović, Marina and Zlatanović, Snežana and Micić, Darko and Bacić, Dragan and Mitić-Ćulafić, Dragana and Duris, Mihal and Gorjanović, Stanislava",
year = "2021",
abstract = "Following the idea of sustainability in food production, a yogurt premix based on beetroot (Beta vulgaris) pomace flour (BPF) was developed. BPF was granulated with lactose solution containing lactic acid bacteria (LAB) by a fluidized bed. Particle size increased similar to 30%. A decrease in Carr Index from 21.5 to 14.98 and Hausner ratio from 1.27 to 1.18 confirmed improved flowability of granulated BPF, whereas a decrease in water activity implied better storability. Yogurts were produced weekly from neat starters and granulated BPF (3% w/w) that were stored for up to one month (4 degrees C). High viability of Streptococcus thermophilus was observed. Less pronounced syneresis, higher inhibition of colon cancer cell viability (13.0-24.5%), and anti-Escherichia activity were ascribed to BPF yogurts or their supernatants (i.e., extracted whey). Acceptable palatability for humans and dogs was demonstrated. A survey revealed positive consumers' attitudes toward the granulated BPF as a premix for yogurts amended to humans and dogs. For the first time, BPF granulated with LAB was used as a premix for a fermented beverage. An initial step in the conceptualization of a novel DIY (do it yourself) formula for obtaining a fresh yogurt fortified with natural dietary fiber and antioxidants has been accomplished.",
publisher = "MDPI AG",
journal = "Foods",
title = "Functionality and Palatability of Yogurt Produced Using Beetroot Pomace Flour Granulated with Lactic Acid Bacteria",
number = "8",
volume = "10",
doi = "10.3390/foods10081696",
url = "conv_949"
}

Jovanović, M., Zlatanović, S., Micić, D., Bacić, D., Mitić-Ćulafić, D., Duris, M.,& Gorjanović, S.. (2021). Functionality and Palatability of Yogurt Produced Using Beetroot Pomace Flour Granulated with Lactic Acid Bacteria. in Foods
MDPI AG., 10(8).
https://doi.org/10.3390/foods10081696
conv_949

Jovanović M, Zlatanović S, Micić D, Bacić D, Mitić-Ćulafić D, Duris M, Gorjanović S. Functionality and Palatability of Yogurt Produced Using Beetroot Pomace Flour Granulated with Lactic Acid Bacteria. in Foods. 2021;10(8).
doi:10.3390/foods10081696
conv_949 .

Jovanović, Marina, Zlatanović, Snežana, Micić, Darko, Bacić, Dragan, Mitić-Ćulafić, Dragana, Duris, Mihal, Gorjanović, Stanislava, "Functionality and Palatability of Yogurt Produced Using Beetroot Pomace Flour Granulated with Lactic Acid Bacteria" in Foods, 10, no. 8 (2021),
https://doi.org/10.3390/foods10081696 .,
conv_949 .

TY  - JOUR
AU  - Ivanović, Marina
AU  - Galonja-Coghill, Tamara
AU  - Janković, Saša
AU  - Rajković, Miloš B.
AU  - Stanković, Veroslava
AU  - Paunović, Dušanka
AU  - Zlatanović, Snežana
PY  - 2021
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/784
AB  - Na području Zapadne Srbije izuzetno je zastupljena proizvodnja meda na konvencionalni način. Uprkos prednostima koje donosi organska proizvodnja meda, pčelari se ipak, ne odlučuju na taj korak, bez obzira na teškoće sa plasmanom na inostrano tržište. Osim neospornih nutritivnih vrednosti, med proizveden na konvencionalni način, uz upotrebu agrotehničkih mera i primenu široke palete proizvoda za tretiranje bolesti pčela, u svom sastavu vrlo često sadrži i ostatke opasnih hemijskih jedinjenja, pesticida i antibiotika. Istraživanje je vršeno na području Zapadne Srbije. Obuhvaćeno je pet proizvođača meda, dva koja proizvodnju vrše na organski način i tri sa konvencionalnim načinom rada. Nakon osmatranja terena i pčelinjaka, intervjuisanja proizvođača, uzeti su uzorci meda. Po izvršenim analizama, konstantovano je da je jedan uzorak iz konvencionalne proizvodnje nebezbedan za ljudsku upotrebu, jer sadrži ostatke pesticida - amitraza.
AB  - Conventional method of honey production is widely spread in the area of western Serbia. Despite the advantages of honey production in an organic manner, beekeepers are still hesitant to take this step, regardless of the difficulties with placement of such honey on the foreign market, so their products are mainly sold on the domestic market. Besides the undeniable nutritional value, honey produced in the conventional way with proper use of agro technical measures and implementation of the wide range of products in the treatment of bee diseases, in its composition very often contain residues of hazardous chemical compounds, pesticides, antibiotics. Research on four qualitative differences of the content of certain substances between the conventional and organic honey producers has been conducted in western Serbia. The research obtained five manufacturers, out of which two were engaged in organic manner of production, while the remaining three dealt with the conventional honey production. After examining the area and the apiaries in question, interviews with honeybee producers, the sampling of honey took place. Upon performed analysis, it was concluded that one conventionally produced sample of honey was not safe for human consumption, due to presence of pesticides.
PB  - Inženjersko društvo za koroziju, Beograd
T2  - Zaštita materijala
T1  - Analiza uzoraka organski proizvedenog meda i meda proizvedenog na konvencionalni način na području Zapadne Srbije
T1  - Sample analysis of organically produced honey and conventionally produced honey in Western Serbia
EP  - 33
IS  - 1
SP  - 22
VL  - 62
DO  - 10.5937/zasmat2101022I
UR  - conv_11
ER  - 

@article{
author = "Ivanović, Marina and Galonja-Coghill, Tamara and Janković, Saša and Rajković, Miloš B. and Stanković, Veroslava and Paunović, Dušanka and Zlatanović, Snežana",
year = "2021",
abstract = "Na području Zapadne Srbije izuzetno je zastupljena proizvodnja meda na konvencionalni način. Uprkos prednostima koje donosi organska proizvodnja meda, pčelari se ipak, ne odlučuju na taj korak, bez obzira na teškoće sa plasmanom na inostrano tržište. Osim neospornih nutritivnih vrednosti, med proizveden na konvencionalni način, uz upotrebu agrotehničkih mera i primenu široke palete proizvoda za tretiranje bolesti pčela, u svom sastavu vrlo često sadrži i ostatke opasnih hemijskih jedinjenja, pesticida i antibiotika. Istraživanje je vršeno na području Zapadne Srbije. Obuhvaćeno je pet proizvođača meda, dva koja proizvodnju vrše na organski način i tri sa konvencionalnim načinom rada. Nakon osmatranja terena i pčelinjaka, intervjuisanja proizvođača, uzeti su uzorci meda. Po izvršenim analizama, konstantovano je da je jedan uzorak iz konvencionalne proizvodnje nebezbedan za ljudsku upotrebu, jer sadrži ostatke pesticida - amitraza., Conventional method of honey production is widely spread in the area of western Serbia. Despite the advantages of honey production in an organic manner, beekeepers are still hesitant to take this step, regardless of the difficulties with placement of such honey on the foreign market, so their products are mainly sold on the domestic market. Besides the undeniable nutritional value, honey produced in the conventional way with proper use of agro technical measures and implementation of the wide range of products in the treatment of bee diseases, in its composition very often contain residues of hazardous chemical compounds, pesticides, antibiotics. Research on four qualitative differences of the content of certain substances between the conventional and organic honey producers has been conducted in western Serbia. The research obtained five manufacturers, out of which two were engaged in organic manner of production, while the remaining three dealt with the conventional honey production. After examining the area and the apiaries in question, interviews with honeybee producers, the sampling of honey took place. Upon performed analysis, it was concluded that one conventionally produced sample of honey was not safe for human consumption, due to presence of pesticides.",
publisher = "Inženjersko društvo za koroziju, Beograd",
journal = "Zaštita materijala",
title = "Analiza uzoraka organski proizvedenog meda i meda proizvedenog na konvencionalni način na području Zapadne Srbije, Sample analysis of organically produced honey and conventionally produced honey in Western Serbia",
pages = "33-22",
number = "1",
volume = "62",
doi = "10.5937/zasmat2101022I",
url = "conv_11"
}

Ivanović, M., Galonja-Coghill, T., Janković, S., Rajković, M. B., Stanković, V., Paunović, D.,& Zlatanović, S.. (2021). Analiza uzoraka organski proizvedenog meda i meda proizvedenog na konvencionalni način na području Zapadne Srbije. in Zaštita materijala
Inženjersko društvo za koroziju, Beograd., 62(1), 22-33.
https://doi.org/10.5937/zasmat2101022I
conv_11

Ivanović M, Galonja-Coghill T, Janković S, Rajković MB, Stanković V, Paunović D, Zlatanović S. Analiza uzoraka organski proizvedenog meda i meda proizvedenog na konvencionalni način na području Zapadne Srbije. in Zaštita materijala. 2021;62(1):22-33.
doi:10.5937/zasmat2101022I
conv_11 .

Ivanović, Marina, Galonja-Coghill, Tamara, Janković, Saša, Rajković, Miloš B., Stanković, Veroslava, Paunović, Dušanka, Zlatanović, Snežana, "Analiza uzoraka organski proizvedenog meda i meda proizvedenog na konvencionalni način na području Zapadne Srbije" in Zaštita materijala, 62, no. 1 (2021):22-33,
https://doi.org/10.5937/zasmat2101022I .,
conv_11 .

TY  - JOUR
AU  - Petrović, Marija
AU  - Veljović, Sonja
AU  - Tomić, Nikola
AU  - Zlatanović, Snežana
AU  - Tosti, Tomislav
AU  - Vukosavljević, Predrag
AU  - Gorjanović, Stanislava
PY  - 2021
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/833
AB  - Research background. Apple juice is one of the most popular and liked beverages worldwide. Due to the increased health consciousness among consumers, beetroot and chokeberry juices have also rising consumption trends. Despite representing a considerable percentage of the processed fruit and rich source of bioactive compounds, fruit pomace, remaining after juice production, has still been underutilised. Here, the possibility of using apple, beetroot and chokeberry pomace in liqueur formulations is investigated. Experimental approach. Apple and chokeberry liqueurs were produced from apple and chokeberry pomace extracts, respectively. Apple/chokeberry and apple/beetroot liqueurs were obtained by combining apple pomace with chokeberry and beetroot pomace extracts in ratios 50:50 and 70:30, respectively. The sensory quality and acceptability of freshly prepared liqueurs were evaluated by experts and consumers. Sugars and phenolics were identified and quantified by high-performance anion-exchange chromatography with pulsed-amperometric detection (HPAEC-PAD) and high-performance liquid chromatography-diode array detection-tandem mass spectrometry (HPLC-DAD-MS/MS), respectively. Storability was preliminarily evaluated based on monitoring of total phenolic concentration, antioxidant activity and colour each month during 6 months of storage at 4 and 22 degrees C. Results and conclusions. The expert and the consumer testing indicated that apple and chokeberry pomace could be used as raw materials without any flavour corrections while apple/beetroot pomace liqueur would require modification. High total phenolic content and antioxidant activity were found in all freshly prepared liqueurs, with chokeberry liqueur being by far superior. Among identified phenolics, ellagic acid and phlorizin were quantified as the most prominent, except in chokeberry liqueur, where phlorizin was not quantified. Despite the decrease in total phenolic concentration and antioxidant activity after 6 months, liqueurs still represented a rich source of phytochemicals. The highest phenolic compound retention and antioxidant activity maintenance were observed in chokeberry liqueur. Also, the appealing colour was retained despite the changes detected in chromatic characteristics. Novelty and scientific contribution. The possibility of apple, beetroot and chokeberry pomace restoration into the food chain by the production of liqueurs has been demonstrated for the first time. Functional and sensorial properties of newly developed liqueurs indicated that the selected pomace represents the promising raw material for liqueur production. The applied approach represents a contribution to the circular economy in juice production.
PB  - University of Zagreb
T2  - Food Technology and Biotechnology
T1  - Formulation of Novel Liqueurs from Juice Industry Waste: Consumer Acceptance, Phenolic Profile and Preliminary Monitoring of Antioxidant Activity and Colour Changes During Storage
EP  - 294
IS  - 3
SP  - 282
VL  - 59
DO  - 10.17113/ftb.59.03.21.6759
UR  - conv_954
ER  - 

@article{
author = "Petrović, Marija and Veljović, Sonja and Tomić, Nikola and Zlatanović, Snežana and Tosti, Tomislav and Vukosavljević, Predrag and Gorjanović, Stanislava",
year = "2021",
abstract = "Research background. Apple juice is one of the most popular and liked beverages worldwide. Due to the increased health consciousness among consumers, beetroot and chokeberry juices have also rising consumption trends. Despite representing a considerable percentage of the processed fruit and rich source of bioactive compounds, fruit pomace, remaining after juice production, has still been underutilised. Here, the possibility of using apple, beetroot and chokeberry pomace in liqueur formulations is investigated. Experimental approach. Apple and chokeberry liqueurs were produced from apple and chokeberry pomace extracts, respectively. Apple/chokeberry and apple/beetroot liqueurs were obtained by combining apple pomace with chokeberry and beetroot pomace extracts in ratios 50:50 and 70:30, respectively. The sensory quality and acceptability of freshly prepared liqueurs were evaluated by experts and consumers. Sugars and phenolics were identified and quantified by high-performance anion-exchange chromatography with pulsed-amperometric detection (HPAEC-PAD) and high-performance liquid chromatography-diode array detection-tandem mass spectrometry (HPLC-DAD-MS/MS), respectively. Storability was preliminarily evaluated based on monitoring of total phenolic concentration, antioxidant activity and colour each month during 6 months of storage at 4 and 22 degrees C. Results and conclusions. The expert and the consumer testing indicated that apple and chokeberry pomace could be used as raw materials without any flavour corrections while apple/beetroot pomace liqueur would require modification. High total phenolic content and antioxidant activity were found in all freshly prepared liqueurs, with chokeberry liqueur being by far superior. Among identified phenolics, ellagic acid and phlorizin were quantified as the most prominent, except in chokeberry liqueur, where phlorizin was not quantified. Despite the decrease in total phenolic concentration and antioxidant activity after 6 months, liqueurs still represented a rich source of phytochemicals. The highest phenolic compound retention and antioxidant activity maintenance were observed in chokeberry liqueur. Also, the appealing colour was retained despite the changes detected in chromatic characteristics. Novelty and scientific contribution. The possibility of apple, beetroot and chokeberry pomace restoration into the food chain by the production of liqueurs has been demonstrated for the first time. Functional and sensorial properties of newly developed liqueurs indicated that the selected pomace represents the promising raw material for liqueur production. The applied approach represents a contribution to the circular economy in juice production.",
publisher = "University of Zagreb",
journal = "Food Technology and Biotechnology",
title = "Formulation of Novel Liqueurs from Juice Industry Waste: Consumer Acceptance, Phenolic Profile and Preliminary Monitoring of Antioxidant Activity and Colour Changes During Storage",
pages = "294-282",
number = "3",
volume = "59",
doi = "10.17113/ftb.59.03.21.6759",
url = "conv_954"
}

Petrović, M., Veljović, S., Tomić, N., Zlatanović, S., Tosti, T., Vukosavljević, P.,& Gorjanović, S.. (2021). Formulation of Novel Liqueurs from Juice Industry Waste: Consumer Acceptance, Phenolic Profile and Preliminary Monitoring of Antioxidant Activity and Colour Changes During Storage. in Food Technology and Biotechnology
University of Zagreb., 59(3), 282-294.
https://doi.org/10.17113/ftb.59.03.21.6759
conv_954

Petrović M, Veljović S, Tomić N, Zlatanović S, Tosti T, Vukosavljević P, Gorjanović S. Formulation of Novel Liqueurs from Juice Industry Waste: Consumer Acceptance, Phenolic Profile and Preliminary Monitoring of Antioxidant Activity and Colour Changes During Storage. in Food Technology and Biotechnology. 2021;59(3):282-294.
doi:10.17113/ftb.59.03.21.6759
conv_954 .

Petrović, Marija, Veljović, Sonja, Tomić, Nikola, Zlatanović, Snežana, Tosti, Tomislav, Vukosavljević, Predrag, Gorjanović, Stanislava, "Formulation of Novel Liqueurs from Juice Industry Waste: Consumer Acceptance, Phenolic Profile and Preliminary Monitoring of Antioxidant Activity and Colour Changes During Storage" in Food Technology and Biotechnology, 59, no. 3 (2021):282-294,
https://doi.org/10.17113/ftb.59.03.21.6759 .,
conv_954 .

TY  - JOUR
AU  - Gorjanović, Stanislava
AU  - Micić, Darko
AU  - Pastor, Ferenc T.
AU  - Tosti, Tomislav
AU  - Kalusević, Ana
AU  - Ristić, Slavica
AU  - Zlatanović, Snežana
PY  - 2020
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/722
AB  - Apple pomace flour (APF) obtained at industrial scale level by the application of innovative technological process (dehydration (5 h, T  LT = 55 degrees C), grinding (300 mu m)) was evaluated as a source of bioactive compounds with antioxidative, antiobesity and antidiabetic effects. Proximate composition, individual (HPLC-DAD-MS/MS) and total phenols (TPC) as well as flavonoids content (TFC), antioxidant (AO) activity (DPPH, ABTS, HPMC), water and oil holding capacity (WHC and OHC) of APFs obtained from apple pomace from mixed and individual apple cultivars grown conventionally and organically were compared. The effect of APF supplementation on the glycaemic status and glucose tolerance (oral glucose tolerance test (OGTT)) of C57BL/6J mice exposed to high-fat and sucrose diet was examined. High K content (4.2-6.4 g/kg), dietary fibres (35-45 g/100 g), TPC (4.6-8.1 mg GAE/g), TFC (18.6-34.6 mg QE/g), high water and oil holding capacity (4.7-6.4 and 1.3-1.6 g/g) were observed in the APFs. Content of major phenols (phlorizin, chlorogenic acid, quercetin), TPC and TFC correlated highly with prominent AO activity. APF supplementation lowered the increase of body weight gain and blood glucose, and improved glucose tolerance significantly. Health-promoting biomolecules, AO activity, functional properties and prevention of diet-driven glucose metabolism disorders pave the way to APF exploitation in human nutrition.
PB  - MDPI AG
T2  - Antioxidants
T1  - Evaluation of Apple Pomace Flour Obtained Industrially by Dehydration as a Source of Biomolecules with Antioxidant, Antidiabetic and Antiobesity Effects
IS  - 5
VL  - 9
DO  - 10.3390/antiox9050413
UR  - conv_850
ER  - 

@article{
author = "Gorjanović, Stanislava and Micić, Darko and Pastor, Ferenc T. and Tosti, Tomislav and Kalusević, Ana and Ristić, Slavica and Zlatanović, Snežana",
year = "2020",
abstract = "Apple pomace flour (APF) obtained at industrial scale level by the application of innovative technological process (dehydration (5 h, T  LT = 55 degrees C), grinding (300 mu m)) was evaluated as a source of bioactive compounds with antioxidative, antiobesity and antidiabetic effects. Proximate composition, individual (HPLC-DAD-MS/MS) and total phenols (TPC) as well as flavonoids content (TFC), antioxidant (AO) activity (DPPH, ABTS, HPMC), water and oil holding capacity (WHC and OHC) of APFs obtained from apple pomace from mixed and individual apple cultivars grown conventionally and organically were compared. The effect of APF supplementation on the glycaemic status and glucose tolerance (oral glucose tolerance test (OGTT)) of C57BL/6J mice exposed to high-fat and sucrose diet was examined. High K content (4.2-6.4 g/kg), dietary fibres (35-45 g/100 g), TPC (4.6-8.1 mg GAE/g), TFC (18.6-34.6 mg QE/g), high water and oil holding capacity (4.7-6.4 and 1.3-1.6 g/g) were observed in the APFs. Content of major phenols (phlorizin, chlorogenic acid, quercetin), TPC and TFC correlated highly with prominent AO activity. APF supplementation lowered the increase of body weight gain and blood glucose, and improved glucose tolerance significantly. Health-promoting biomolecules, AO activity, functional properties and prevention of diet-driven glucose metabolism disorders pave the way to APF exploitation in human nutrition.",
publisher = "MDPI AG",
journal = "Antioxidants",
title = "Evaluation of Apple Pomace Flour Obtained Industrially by Dehydration as a Source of Biomolecules with Antioxidant, Antidiabetic and Antiobesity Effects",
number = "5",
volume = "9",
doi = "10.3390/antiox9050413",
url = "conv_850"
}

Gorjanović, S., Micić, D., Pastor, F. T., Tosti, T., Kalusević, A., Ristić, S.,& Zlatanović, S.. (2020). Evaluation of Apple Pomace Flour Obtained Industrially by Dehydration as a Source of Biomolecules with Antioxidant, Antidiabetic and Antiobesity Effects. in Antioxidants
MDPI AG., 9(5).
https://doi.org/10.3390/antiox9050413
conv_850

Gorjanović S, Micić D, Pastor FT, Tosti T, Kalusević A, Ristić S, Zlatanović S. Evaluation of Apple Pomace Flour Obtained Industrially by Dehydration as a Source of Biomolecules with Antioxidant, Antidiabetic and Antiobesity Effects. in Antioxidants. 2020;9(5).
doi:10.3390/antiox9050413
conv_850 .

Gorjanović, Stanislava, Micić, Darko, Pastor, Ferenc T., Tosti, Tomislav, Kalusević, Ana, Ristić, Slavica, Zlatanović, Snežana, "Evaluation of Apple Pomace Flour Obtained Industrially by Dehydration as a Source of Biomolecules with Antioxidant, Antidiabetic and Antiobesity Effects" in Antioxidants, 9, no. 5 (2020),
https://doi.org/10.3390/antiox9050413 .,
conv_850 .

TY  - JOUR
AU  - Jovanović, Marina
AU  - Petrović, Marija
AU  - Miocinović, Jelena
AU  - Zlatanović, Snežana
AU  - Lalicic Petronijević, Jovanka
AU  - Mitić-Ćulafić, Dragana
AU  - Gorjanović, Stanislava
PY  - 2020
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/726
AB  - To meet the demand for new functional foods in line with the trend of sustainable development, a novel probiotic yogurt fortified with 1%, 3%, and 5% apple pomace flour (APF) added immediately after inoculation with Lactobacillus acidophilus, Streptococcus thermophilus,and Bifidobacterium bifidum was developed. Upon fermentation in the presence of APF, a number of probiotic strains remained within the required range, while the syneresis of enriched yogurts was reduced up to 1.8 times in comparison to the control. Supernatants (i.e., extracted whey) obtained from yogurts with 1%, 3%, and 5% APF respectively had 1.4-, 1.8-, and 2.3-fold higher total phenolic content (TPC) than the control, 3.3-, 4.7-, and 8.0-fold higher radical scavenging (DPPH), and 1.3-, 1.6-, and 1.7-fold higher reducing activity (FRAP). Also, probiotic yogurt supernatants (3% and 5%) inhibited colon cancer cells' viability (HCT 116, 12% and 17%; SW-620, 13% and 19%, respectively). The highest firmness, cohesiveness, and viscosity index values, and the highest scores for color and taste, were obtained for yogurt with 3% APF, indicating that this is the optimal APF amount for the production of novel yogurt with functional properties.
PB  - MDPI AG
T2  - Foods
T1  - Bioactivity and Sensory Properties of Probiotic Yogurt Fortified with Apple Pomace Flour
IS  - 6
VL  - 9
DO  - 10.3390/foods9060763
UR  - conv_855
ER  - 

@article{
author = "Jovanović, Marina and Petrović, Marija and Miocinović, Jelena and Zlatanović, Snežana and Lalicic Petronijević, Jovanka and Mitić-Ćulafić, Dragana and Gorjanović, Stanislava",
year = "2020",
abstract = "To meet the demand for new functional foods in line with the trend of sustainable development, a novel probiotic yogurt fortified with 1%, 3%, and 5% apple pomace flour (APF) added immediately after inoculation with Lactobacillus acidophilus, Streptococcus thermophilus,and Bifidobacterium bifidum was developed. Upon fermentation in the presence of APF, a number of probiotic strains remained within the required range, while the syneresis of enriched yogurts was reduced up to 1.8 times in comparison to the control. Supernatants (i.e., extracted whey) obtained from yogurts with 1%, 3%, and 5% APF respectively had 1.4-, 1.8-, and 2.3-fold higher total phenolic content (TPC) than the control, 3.3-, 4.7-, and 8.0-fold higher radical scavenging (DPPH), and 1.3-, 1.6-, and 1.7-fold higher reducing activity (FRAP). Also, probiotic yogurt supernatants (3% and 5%) inhibited colon cancer cells' viability (HCT 116, 12% and 17%; SW-620, 13% and 19%, respectively). The highest firmness, cohesiveness, and viscosity index values, and the highest scores for color and taste, were obtained for yogurt with 3% APF, indicating that this is the optimal APF amount for the production of novel yogurt with functional properties.",
publisher = "MDPI AG",
journal = "Foods",
title = "Bioactivity and Sensory Properties of Probiotic Yogurt Fortified with Apple Pomace Flour",
number = "6",
volume = "9",
doi = "10.3390/foods9060763",
url = "conv_855"
}

Jovanović, M., Petrović, M., Miocinović, J., Zlatanović, S., Lalicic Petronijević, J., Mitić-Ćulafić, D.,& Gorjanović, S.. (2020). Bioactivity and Sensory Properties of Probiotic Yogurt Fortified with Apple Pomace Flour. in Foods
MDPI AG., 9(6).
https://doi.org/10.3390/foods9060763
conv_855

Jovanović M, Petrović M, Miocinović J, Zlatanović S, Lalicic Petronijević J, Mitić-Ćulafić D, Gorjanović S. Bioactivity and Sensory Properties of Probiotic Yogurt Fortified with Apple Pomace Flour. in Foods. 2020;9(6).
doi:10.3390/foods9060763
conv_855 .

Jovanović, Marina, Petrović, Marija, Miocinović, Jelena, Zlatanović, Snežana, Lalicic Petronijević, Jovanka, Mitić-Ćulafić, Dragana, Gorjanović, Stanislava, "Bioactivity and Sensory Properties of Probiotic Yogurt Fortified with Apple Pomace Flour" in Foods, 9, no. 6 (2020),
https://doi.org/10.3390/foods9060763 .,
conv_855 .

TY  - JOUR
AU  - Gorjanović, Stanislava
AU  - Pastor, Ferenc T.
AU  - Loupassaki, Sofia
AU  - Veljović, Mile
AU  - Vukosavljević, Predrag
AU  - Zlatanović, Snežana
AU  - Pezo, Lato
PY  - 2020
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/761
AB  - Serbian aromatized wine "Bermet" from grapes grown on Fruska Gora Mountain has been in production since the 15th century. Ten commercial Bermets produced according to the traditional procedure by different manufacturers, and six prepared within the scope of this study were assessed for antioxidant (AO) activity using electrochemical, chemiluminescent and spectrophotometric AO assays. Direct current polarographic assay based on the decrease of anodic current of [hydrogen(peroxido)(1-)]hydroxidomercury(II) complex formation in alkaline H2O2 solution at potential of mercury oxidation, chemiluminescent H2O2 scavenging assay, as well as commonly used spectrophotometric assays (2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) based Trolox equivalent antioxidant capacity (TEAC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP)) were used. Total phenolic content (TPC) was determined by Folin-Ciocalteu assay. The results obtained were correlated using regression analysis, ANOVA and F-test. An integrated approach to AO capacity determination allowed a more comprehensive comparison between samples. The approach is based on the introduction of the relative antioxidant capacity index, calculated by assigning each AO assay equal weight, and by PCA analysis. In addition, the introduction of phenolic antioxidant coefficients, calculated as the ratio between individual AO capacity and TPC, enabled a better understanding of their relation.
PB  - Srpsko hemijsko društvo, Beograd
T2  - Journal of the Serbian Chemical Society
T1  - Serbian aromatized wine "Bermet": Electrochemical, chemiluminescent and spectrophotometric determination of antioxidant activity
EP  - 529
IS  - 4
SP  - 517
VL  - 85
DO  - 10.2298/JSC190404139G
UR  - conv_842
ER  - 

@article{
author = "Gorjanović, Stanislava and Pastor, Ferenc T. and Loupassaki, Sofia and Veljović, Mile and Vukosavljević, Predrag and Zlatanović, Snežana and Pezo, Lato",
year = "2020",
abstract = "Serbian aromatized wine "Bermet" from grapes grown on Fruska Gora Mountain has been in production since the 15th century. Ten commercial Bermets produced according to the traditional procedure by different manufacturers, and six prepared within the scope of this study were assessed for antioxidant (AO) activity using electrochemical, chemiluminescent and spectrophotometric AO assays. Direct current polarographic assay based on the decrease of anodic current of [hydrogen(peroxido)(1-)]hydroxidomercury(II) complex formation in alkaline H2O2 solution at potential of mercury oxidation, chemiluminescent H2O2 scavenging assay, as well as commonly used spectrophotometric assays (2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) based Trolox equivalent antioxidant capacity (TEAC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP)) were used. Total phenolic content (TPC) was determined by Folin-Ciocalteu assay. The results obtained were correlated using regression analysis, ANOVA and F-test. An integrated approach to AO capacity determination allowed a more comprehensive comparison between samples. The approach is based on the introduction of the relative antioxidant capacity index, calculated by assigning each AO assay equal weight, and by PCA analysis. In addition, the introduction of phenolic antioxidant coefficients, calculated as the ratio between individual AO capacity and TPC, enabled a better understanding of their relation.",
publisher = "Srpsko hemijsko društvo, Beograd",
journal = "Journal of the Serbian Chemical Society",
title = "Serbian aromatized wine "Bermet": Electrochemical, chemiluminescent and spectrophotometric determination of antioxidant activity",
pages = "529-517",
number = "4",
volume = "85",
doi = "10.2298/JSC190404139G",
url = "conv_842"
}

Gorjanović, S., Pastor, F. T., Loupassaki, S., Veljović, M., Vukosavljević, P., Zlatanović, S.,& Pezo, L.. (2020). Serbian aromatized wine "Bermet": Electrochemical, chemiluminescent and spectrophotometric determination of antioxidant activity. in Journal of the Serbian Chemical Society
Srpsko hemijsko društvo, Beograd., 85(4), 517-529.
https://doi.org/10.2298/JSC190404139G
conv_842

Gorjanović S, Pastor FT, Loupassaki S, Veljović M, Vukosavljević P, Zlatanović S, Pezo L. Serbian aromatized wine "Bermet": Electrochemical, chemiluminescent and spectrophotometric determination of antioxidant activity. in Journal of the Serbian Chemical Society. 2020;85(4):517-529.
doi:10.2298/JSC190404139G
conv_842 .

Gorjanović, Stanislava, Pastor, Ferenc T., Loupassaki, Sofia, Veljović, Mile, Vukosavljević, Predrag, Zlatanović, Snežana, Pezo, Lato, "Serbian aromatized wine "Bermet": Electrochemical, chemiluminescent and spectrophotometric determination of antioxidant activity" in Journal of the Serbian Chemical Society, 85, no. 4 (2020):517-529,
https://doi.org/10.2298/JSC190404139G .,
conv_842 .

TY  - JOUR
AU  - Zlatanović, Snežana
AU  - Ostojić, Sanja
AU  - Micić, Darko
AU  - Rankov, Sofija
AU  - Dodevska, Margarita
AU  - Vukosavljević, Predrag
AU  - Gorjanović, Stanislava
PY  - 2019
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/686
AB  - Using differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA) thermal characteristics and degradation kinetic parameters of apple pomace flours (APF1-5), obtained by dehydration of apple pomace (originating from single and mixed apple varieties, grown both organically and conventionally) and ground to particle size below of 300 mu m, were determined. Glass transition (T-g) close to common storage temperature (21 degrees C) was ascribed to commercial sample and T-g well above it (28-38 degrees C) to APF1-5. Both values of T-g and low water activity (0.2-0.4) prolong APF shelf-life. The kinetic parameters of the thermal degradation process: activation energy (E) in the range from 83 to118 kJ/mol, logarithmic value of pre-exponential factor (ln(A/min(-)1)) in the range from 20 to 28, and rate constant (k(200)) from 0.143 to 0.278 min(-1) were calculated. APF samples were grouped according to rate constant (k(200)) values of thermal degradation process at baking temperature (200 degrees C). Organic samples were found to have a higher thermal stability.
PB  - Elsevier, Amsterdam
T2  - Thermochimica Acta
T1  - Thermal behaviour and degradation kinetics of apple pomace flours
EP  - 25
SP  - 17
VL  - 673
DO  - 10.1016/j.tca.2019.01.009
UR  - conv_765
ER  - 

@article{
author = "Zlatanović, Snežana and Ostojić, Sanja and Micić, Darko and Rankov, Sofija and Dodevska, Margarita and Vukosavljević, Predrag and Gorjanović, Stanislava",
year = "2019",
abstract = "Using differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA) thermal characteristics and degradation kinetic parameters of apple pomace flours (APF1-5), obtained by dehydration of apple pomace (originating from single and mixed apple varieties, grown both organically and conventionally) and ground to particle size below of 300 mu m, were determined. Glass transition (T-g) close to common storage temperature (21 degrees C) was ascribed to commercial sample and T-g well above it (28-38 degrees C) to APF1-5. Both values of T-g and low water activity (0.2-0.4) prolong APF shelf-life. The kinetic parameters of the thermal degradation process: activation energy (E) in the range from 83 to118 kJ/mol, logarithmic value of pre-exponential factor (ln(A/min(-)1)) in the range from 20 to 28, and rate constant (k(200)) from 0.143 to 0.278 min(-1) were calculated. APF samples were grouped according to rate constant (k(200)) values of thermal degradation process at baking temperature (200 degrees C). Organic samples were found to have a higher thermal stability.",
publisher = "Elsevier, Amsterdam",
journal = "Thermochimica Acta",
title = "Thermal behaviour and degradation kinetics of apple pomace flours",
pages = "25-17",
volume = "673",
doi = "10.1016/j.tca.2019.01.009",
url = "conv_765"
}

Zlatanović, S., Ostojić, S., Micić, D., Rankov, S., Dodevska, M., Vukosavljević, P.,& Gorjanović, S.. (2019). Thermal behaviour and degradation kinetics of apple pomace flours. in Thermochimica Acta
Elsevier, Amsterdam., 673, 17-25.
https://doi.org/10.1016/j.tca.2019.01.009
conv_765

Zlatanović S, Ostojić S, Micić D, Rankov S, Dodevska M, Vukosavljević P, Gorjanović S. Thermal behaviour and degradation kinetics of apple pomace flours. in Thermochimica Acta. 2019;673:17-25.
doi:10.1016/j.tca.2019.01.009
conv_765 .

Zlatanović, Snežana, Ostojić, Sanja, Micić, Darko, Rankov, Sofija, Dodevska, Margarita, Vukosavljević, Predrag, Gorjanović, Stanislava, "Thermal behaviour and degradation kinetics of apple pomace flours" in Thermochimica Acta, 673 (2019):17-25,
https://doi.org/10.1016/j.tca.2019.01.009 .,
conv_765 .

TY  - JOUR
AU  - Zlatanović, Snežana
AU  - Kalusević, Ana
AU  - Micić, Darko
AU  - Lalicić-Petronijević, Jovanka
AU  - Tomić, Nikola
AU  - Ostojić, Sanja
AU  - Gorjanović, Stanislava
PY  - 2019
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/645
AB  - Apple pomace flour (APF) with high content of dietary fibers (DF), total polyphenolics (TPCs) and flavonoids (TFCs) was produced at the industrial scale. Bulk and tapped density, swelling, water and oil holding capacity, solubility and hydration density of fine and coarse APF with average particle size 0.16 and 0.50 mm were compared. The effect of wheat flour substitution with 25%, 50% and 75% of fine and coarse APF was studied upon cookies production at the industrial scale and after one year of storage. Coarse APF performed better in respect to sensorial properties, content and retention of dietary compounds and antioxidant (AO) activity. The cookies with optimal share of coarse APF (50%) contained 21 g/100 g of DF and several times higher TPC, TFC as well as AO activity than control cookies, retained well health promoting compounds and maintained an intensely fruity aroma and crispy texture. They were acceptable for consumers according to the hedonic test.
PB  - MDPI AG
T2  - Foods
T1  - Functionality and Storability of Cookies Fortified at the Industrial Scale with up to 75% of Apple Pomace Flour Produced by Dehydration
IS  - 11
VL  - 8
DO  - 10.3390/foods8110561
UR  - conv_818
ER  - 

@article{
author = "Zlatanović, Snežana and Kalusević, Ana and Micić, Darko and Lalicić-Petronijević, Jovanka and Tomić, Nikola and Ostojić, Sanja and Gorjanović, Stanislava",
year = "2019",
abstract = "Apple pomace flour (APF) with high content of dietary fibers (DF), total polyphenolics (TPCs) and flavonoids (TFCs) was produced at the industrial scale. Bulk and tapped density, swelling, water and oil holding capacity, solubility and hydration density of fine and coarse APF with average particle size 0.16 and 0.50 mm were compared. The effect of wheat flour substitution with 25%, 50% and 75% of fine and coarse APF was studied upon cookies production at the industrial scale and after one year of storage. Coarse APF performed better in respect to sensorial properties, content and retention of dietary compounds and antioxidant (AO) activity. The cookies with optimal share of coarse APF (50%) contained 21 g/100 g of DF and several times higher TPC, TFC as well as AO activity than control cookies, retained well health promoting compounds and maintained an intensely fruity aroma and crispy texture. They were acceptable for consumers according to the hedonic test.",
publisher = "MDPI AG",
journal = "Foods",
title = "Functionality and Storability of Cookies Fortified at the Industrial Scale with up to 75% of Apple Pomace Flour Produced by Dehydration",
number = "11",
volume = "8",
doi = "10.3390/foods8110561",
url = "conv_818"
}

Zlatanović, S., Kalusević, A., Micić, D., Lalicić-Petronijević, J., Tomić, N., Ostojić, S.,& Gorjanović, S.. (2019). Functionality and Storability of Cookies Fortified at the Industrial Scale with up to 75% of Apple Pomace Flour Produced by Dehydration. in Foods
MDPI AG., 8(11).
https://doi.org/10.3390/foods8110561
conv_818

Zlatanović S, Kalusević A, Micić D, Lalicić-Petronijević J, Tomić N, Ostojić S, Gorjanović S. Functionality and Storability of Cookies Fortified at the Industrial Scale with up to 75% of Apple Pomace Flour Produced by Dehydration. in Foods. 2019;8(11).
doi:10.3390/foods8110561
conv_818 .

Zlatanović, Snežana, Kalusević, Ana, Micić, Darko, Lalicić-Petronijević, Jovanka, Tomić, Nikola, Ostojić, Sanja, Gorjanović, Stanislava, "Functionality and Storability of Cookies Fortified at the Industrial Scale with up to 75% of Apple Pomace Flour Produced by Dehydration" in Foods, 8, no. 11 (2019),
https://doi.org/10.3390/foods8110561 .,
conv_818 .

TY  - JOUR
AU  - Ivanović, Marina
AU  - Rajković, Miloš B.
AU  - Mamužić, Zorica
AU  - Paunović, Dušanka
AU  - Zlatanović, Snežana
PY  - 2017
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/528
AB  - Rezultati ispitivanja vode za piće u pogledu prisustva azotnih jonskih grupa i jedinjenja na teritoriji Severno-bačkog upravnog okruga u periodu 2013-2015. godine u malom procentu beleže odstupanja od dozvoljenih vrednosti. Na teritoriji Grada Subotice dokazana je statistička značajnost u pogledu prisustva amonijaka u uzorcima vode. Najmanji procenat neispravnosti karakteriše 2014, a najveći 2015. godina. Za seoski vodovod na teritoriji Grada Subotice karakteristične su manje razlike posmatrano po godinama, koje nemaju statističku značajnost, ali je situacija znatno lošija u odnosu na gradski vodovod (više od 40% uzoraka). Ovako visok procenat neispravnosti može se objasniti postojanjem većeg broja sela bez mogućnosti organizovanog vodosnabdevanja stanovništva, te korišćenjem vode iz nedovoljno kontrolisanih sopstvenih bunara. Gradski vodovod Opštine Bačka Topola u pogledu neispravnosti uzoraka u smislu prisustva amonijaka je iznad dozvoljenih vrednosti, i karakteriše ga odstupanja i statistički značajna razlika. Za razliku od gradskog vodovoda bačko-topolske opštine gde je najmanje neispravnih uzoraka zabeleženo 2013. godine, za seoski vodovod najveći broj neispravnih uzoraka upravo je u 2013. godini, a najmanji u 2014. godini. Teritoriju Opštine Mali Iđoš karakteriše veoma mali broj neispravnih uzoraka pijaće vode po pitanju prisustva amonijaka. Za sve tri posmatrane godine, nije bilo većih variranja u pogledu neispravnosti, te ni statistički značajne razlike po godinama. Posmatrano po opštinama, uočena je statistički značajna razlika u broju neispravnih uzoraka za sve tri godine. Klimatska situacija i količina padavina u toku 2014. godine je, kao i na većoj teritoriji Republike Srbije, bila neuobičajena i na teritoriji Grada Subotica. Premašen je dugogodišnji prosek u količini padavina, što je rezultiralo najnižom koncentracijom amonijaka u gradskom vodovod u. Takođe, najmanji procenat prekoračenja graničnih vrednosti amonijaka u vodi za piće u Opštini Bačka Topola, u seoskom vodovodu, zabeležen je 2014. godine.
AB  - In the territory of North-Bačka administrative district examination of drinking water regarding nitrogenous ionic groups and compounds during the period from 2013 to 2015 show was a slight deviation of comparing to the allowed ones. Statistical significance for the presence of ammonia in water samples was proven in samples taken from water supply of Subotica city. The lowest percentage of faulty samples was found in a year 2014 and the largest in a year 2015. Rural water supply of the Subotica city is characterized by minor differences observed in a time, with no statistical significance. However, comparing with the city water supply, the situation is much worse (in more than 40% of samples). Such a high percentage of faulty samples can be explained with existence of a huge number of non-organized water supplies in villages, as well as because of the using water from an insufficiently controlled private wells. Regarding the faulty samples, the water supply of the Bačka Topola municipality has the level of ammonia above the permitted, with deviations and statistically significant difference. Unlike the water supply of the Bačka Topola municipality, which has the lowest number of faulty samples recorded in 2013, in the rural water supply the number of faulty samples was the biggest in 2013 and the lowest in 2014. The territory of Mali Iđos municipality is characterized with a very small number of a faulty samples of drinking water regarding the presence of ammonia. For all three analyzed years, there were no major variations regarding faulty samples and no statistically significant differences. Observed by municipalities, there is a statistically significant difference in the number of faulty samples for all three years. Climate situation and the amount of rainfall during the 2014 was unusual in the Subotica city, as also at the larger territory of the Republic of Serbia. Long-term average in rainfall was exceeded, resulting with the lowest concentration of ammonia in the city water supply. Also, the lowest percentage of exceeding the limit value of ammonia in drinking water was recorded in 2014, in the rural water supply of the Bačka Topola municipality.
PB  - Inženjersko društvo za koroziju, Beograd
T2  - Zaštita materijala
T1  - Azotne jonske grupe i jedinjenja prisutna u vodi za piće na teritoriji Severno-bačkog okruga
T1  - Nitrogenous ionic groups and compounds present in drinking water on the territory of North-Bačka district
EP  - 361
IS  - 3
SP  - 349
VL  - 58
DO  - 10.5937/ZasMat1703349I
UR  - conv_9
ER  - 

@article{
author = "Ivanović, Marina and Rajković, Miloš B. and Mamužić, Zorica and Paunović, Dušanka and Zlatanović, Snežana",
year = "2017",
abstract = "Rezultati ispitivanja vode za piće u pogledu prisustva azotnih jonskih grupa i jedinjenja na teritoriji Severno-bačkog upravnog okruga u periodu 2013-2015. godine u malom procentu beleže odstupanja od dozvoljenih vrednosti. Na teritoriji Grada Subotice dokazana je statistička značajnost u pogledu prisustva amonijaka u uzorcima vode. Najmanji procenat neispravnosti karakteriše 2014, a najveći 2015. godina. Za seoski vodovod na teritoriji Grada Subotice karakteristične su manje razlike posmatrano po godinama, koje nemaju statističku značajnost, ali je situacija znatno lošija u odnosu na gradski vodovod (više od 40% uzoraka). Ovako visok procenat neispravnosti može se objasniti postojanjem većeg broja sela bez mogućnosti organizovanog vodosnabdevanja stanovništva, te korišćenjem vode iz nedovoljno kontrolisanih sopstvenih bunara. Gradski vodovod Opštine Bačka Topola u pogledu neispravnosti uzoraka u smislu prisustva amonijaka je iznad dozvoljenih vrednosti, i karakteriše ga odstupanja i statistički značajna razlika. Za razliku od gradskog vodovoda bačko-topolske opštine gde je najmanje neispravnih uzoraka zabeleženo 2013. godine, za seoski vodovod najveći broj neispravnih uzoraka upravo je u 2013. godini, a najmanji u 2014. godini. Teritoriju Opštine Mali Iđoš karakteriše veoma mali broj neispravnih uzoraka pijaće vode po pitanju prisustva amonijaka. Za sve tri posmatrane godine, nije bilo većih variranja u pogledu neispravnosti, te ni statistički značajne razlike po godinama. Posmatrano po opštinama, uočena je statistički značajna razlika u broju neispravnih uzoraka za sve tri godine. Klimatska situacija i količina padavina u toku 2014. godine je, kao i na većoj teritoriji Republike Srbije, bila neuobičajena i na teritoriji Grada Subotica. Premašen je dugogodišnji prosek u količini padavina, što je rezultiralo najnižom koncentracijom amonijaka u gradskom vodovod u. Takođe, najmanji procenat prekoračenja graničnih vrednosti amonijaka u vodi za piće u Opštini Bačka Topola, u seoskom vodovodu, zabeležen je 2014. godine., In the territory of North-Bačka administrative district examination of drinking water regarding nitrogenous ionic groups and compounds during the period from 2013 to 2015 show was a slight deviation of comparing to the allowed ones. Statistical significance for the presence of ammonia in water samples was proven in samples taken from water supply of Subotica city. The lowest percentage of faulty samples was found in a year 2014 and the largest in a year 2015. Rural water supply of the Subotica city is characterized by minor differences observed in a time, with no statistical significance. However, comparing with the city water supply, the situation is much worse (in more than 40% of samples). Such a high percentage of faulty samples can be explained with existence of a huge number of non-organized water supplies in villages, as well as because of the using water from an insufficiently controlled private wells. Regarding the faulty samples, the water supply of the Bačka Topola municipality has the level of ammonia above the permitted, with deviations and statistically significant difference. Unlike the water supply of the Bačka Topola municipality, which has the lowest number of faulty samples recorded in 2013, in the rural water supply the number of faulty samples was the biggest in 2013 and the lowest in 2014. The territory of Mali Iđos municipality is characterized with a very small number of a faulty samples of drinking water regarding the presence of ammonia. For all three analyzed years, there were no major variations regarding faulty samples and no statistically significant differences. Observed by municipalities, there is a statistically significant difference in the number of faulty samples for all three years. Climate situation and the amount of rainfall during the 2014 was unusual in the Subotica city, as also at the larger territory of the Republic of Serbia. Long-term average in rainfall was exceeded, resulting with the lowest concentration of ammonia in the city water supply. Also, the lowest percentage of exceeding the limit value of ammonia in drinking water was recorded in 2014, in the rural water supply of the Bačka Topola municipality.",
publisher = "Inženjersko društvo za koroziju, Beograd",
journal = "Zaštita materijala",
title = "Azotne jonske grupe i jedinjenja prisutna u vodi za piće na teritoriji Severno-bačkog okruga, Nitrogenous ionic groups and compounds present in drinking water on the territory of North-Bačka district",
pages = "361-349",
number = "3",
volume = "58",
doi = "10.5937/ZasMat1703349I",
url = "conv_9"
}

Ivanović, M., Rajković, M. B., Mamužić, Z., Paunović, D.,& Zlatanović, S.. (2017). Azotne jonske grupe i jedinjenja prisutna u vodi za piće na teritoriji Severno-bačkog okruga. in Zaštita materijala
Inženjersko društvo za koroziju, Beograd., 58(3), 349-361.
https://doi.org/10.5937/ZasMat1703349I
conv_9

Ivanović M, Rajković MB, Mamužić Z, Paunović D, Zlatanović S. Azotne jonske grupe i jedinjenja prisutna u vodi za piće na teritoriji Severno-bačkog okruga. in Zaštita materijala. 2017;58(3):349-361.
doi:10.5937/ZasMat1703349I
conv_9 .

Ivanović, Marina, Rajković, Miloš B., Mamužić, Zorica, Paunović, Dušanka, Zlatanović, Snežana, "Azotne jonske grupe i jedinjenja prisutna u vodi za piće na teritoriji Severno-bačkog okruga" in Zaštita materijala, 58, no. 3 (2017):349-361,
https://doi.org/10.5937/ZasMat1703349I .,
conv_9 .

TY  - JOUR
AU  - Ostojić, Sanja
AU  - Micić, Darko
AU  - Zlatanović, Snežana
AU  - Kovačević, Olgica
AU  - Pavlović, Mirjana
PY  - 2016
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/471
AB  - Termalna svojstva tradicionalno osušene fermentisane domaće sremske kobasice praćena su metodom diferancijalne skenirajuće kalorimetrije (DSC). Cilj ovog rada je bio da se utvrde termalna svojstva i oksidativne osobine, s obzirom na oksidativnu stabilnost masti, tradicionalno osušene fermentisane domaće sremske kobasice. Zahvaljujući dobijenim rezultatima termalne analize, moguće je dobiti informacije o kvalitetu i trajnosti kobasice. Iz DSC termograma dobijenih za meso kobasice moguće je razlikovati dva endotermna prelaza koji su karakteristični za meso i to niskotermperaturski prelaz u temperaturskom opsegu od -35°C do -10°C koji odgovara procesu topljenja leda i endotermalni prelaz na višim temperaturama, u temperaturskom opsegu od 90°C do 120°C, koji odgovara procesu isparavanja vode. Nisu nađeni termalni prelazi koji odgovaraju denaturaciji proteina. Iz dobijenih DSC termograma uzorka koji predstavlja mast iz domaće sremske kobasice, mogu se videti tri, za mast karaktristična endotermna prlaza i to: niskotemperaturski prelaz u opsegu temperature od -2°C do 5°C, koji odgovara procesu topljenja leda i dva prelaza sa vrhom pika na temperaturama 28°C i 43°C, koji odgovaraju procesu topljenja masti. Oksidativna stabilnost masti iz kobasice praćena je DSC-OOT metodom te su dobijeni kinetički parametri oksidacije lipida. Energija aktivacije (Ea), prdeeksponencijalni faktor (Z) i konstanta brzine reakcije (k) dobijeni su Kissinger-Akahira-Sunose (KAS) metodom za određivanje kinetičkih parametara.
AB  - Thermal characteristics of traditional dry fermented sausage from Srem County was studied by Differential Scanning Calorimetry (DSC). The aim of the study was to obtain the thermal characteristics and lipid oxidative stability of Serbian traditional dry fermented sausage from Srem County and considering results obtained could gave information about the quality and durability of sausage. The DSC thermogram of the sausage's meat assayed in this work, showed the characteristic endothermal transition in the low temperature range from -35°C to -10°C correspondning to water melting and in the temperature range from 90°C to 120°C correspondning to water evaporation. The DSC thermogram of the fat from sausage has three endothermal transitions, specific for pork lard. Oxidation stability of fat from the sausage was checked by DSC-OOT method and the kinetic parameters of the lipid oxidation (Ea energy of activation, Z preexponential factor and k oxidation rate constant) were obtained by the Kissinger-Akahira-Sunose (KAS) method. From DSC results obtained the free and bound water were determined, and information about lipid oxidation of sausage's fat suggested good overall stability and quality of meat product.
PB  - Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad
T2  - Journal on Processing and Energy in Agriculture
T1  - Termalna analiza i oksidativna stabilnost masti domaće fermentisane sušene sremske kobasice
T1  - Thermal analysis and lipid oxidative stability of Serbian traditional dry fermented sausage from Srem county
EP  - 76
IS  - 2
SP  - 73
VL  - 20
UR  - conv_125
ER  - 

@article{
author = "Ostojić, Sanja and Micić, Darko and Zlatanović, Snežana and Kovačević, Olgica and Pavlović, Mirjana",
year = "2016",
abstract = "Termalna svojstva tradicionalno osušene fermentisane domaće sremske kobasice praćena su metodom diferancijalne skenirajuće kalorimetrije (DSC). Cilj ovog rada je bio da se utvrde termalna svojstva i oksidativne osobine, s obzirom na oksidativnu stabilnost masti, tradicionalno osušene fermentisane domaće sremske kobasice. Zahvaljujući dobijenim rezultatima termalne analize, moguće je dobiti informacije o kvalitetu i trajnosti kobasice. Iz DSC termograma dobijenih za meso kobasice moguće je razlikovati dva endotermna prelaza koji su karakteristični za meso i to niskotermperaturski prelaz u temperaturskom opsegu od -35°C do -10°C koji odgovara procesu topljenja leda i endotermalni prelaz na višim temperaturama, u temperaturskom opsegu od 90°C do 120°C, koji odgovara procesu isparavanja vode. Nisu nađeni termalni prelazi koji odgovaraju denaturaciji proteina. Iz dobijenih DSC termograma uzorka koji predstavlja mast iz domaće sremske kobasice, mogu se videti tri, za mast karaktristična endotermna prlaza i to: niskotemperaturski prelaz u opsegu temperature od -2°C do 5°C, koji odgovara procesu topljenja leda i dva prelaza sa vrhom pika na temperaturama 28°C i 43°C, koji odgovaraju procesu topljenja masti. Oksidativna stabilnost masti iz kobasice praćena je DSC-OOT metodom te su dobijeni kinetički parametri oksidacije lipida. Energija aktivacije (Ea), prdeeksponencijalni faktor (Z) i konstanta brzine reakcije (k) dobijeni su Kissinger-Akahira-Sunose (KAS) metodom za određivanje kinetičkih parametara., Thermal characteristics of traditional dry fermented sausage from Srem County was studied by Differential Scanning Calorimetry (DSC). The aim of the study was to obtain the thermal characteristics and lipid oxidative stability of Serbian traditional dry fermented sausage from Srem County and considering results obtained could gave information about the quality and durability of sausage. The DSC thermogram of the sausage's meat assayed in this work, showed the characteristic endothermal transition in the low temperature range from -35°C to -10°C correspondning to water melting and in the temperature range from 90°C to 120°C correspondning to water evaporation. The DSC thermogram of the fat from sausage has three endothermal transitions, specific for pork lard. Oxidation stability of fat from the sausage was checked by DSC-OOT method and the kinetic parameters of the lipid oxidation (Ea energy of activation, Z preexponential factor and k oxidation rate constant) were obtained by the Kissinger-Akahira-Sunose (KAS) method. From DSC results obtained the free and bound water were determined, and information about lipid oxidation of sausage's fat suggested good overall stability and quality of meat product.",
publisher = "Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad",
journal = "Journal on Processing and Energy in Agriculture",
title = "Termalna analiza i oksidativna stabilnost masti domaće fermentisane sušene sremske kobasice, Thermal analysis and lipid oxidative stability of Serbian traditional dry fermented sausage from Srem county",
pages = "76-73",
number = "2",
volume = "20",
url = "conv_125"
}

Ostojić, S., Micić, D., Zlatanović, S., Kovačević, O.,& Pavlović, M.. (2016). Termalna analiza i oksidativna stabilnost masti domaće fermentisane sušene sremske kobasice. in Journal on Processing and Energy in Agriculture
Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad., 20(2), 73-76.
conv_125

Ostojić S, Micić D, Zlatanović S, Kovačević O, Pavlović M. Termalna analiza i oksidativna stabilnost masti domaće fermentisane sušene sremske kobasice. in Journal on Processing and Energy in Agriculture. 2016;20(2):73-76.
conv_125 .

Ostojić, Sanja, Micić, Darko, Zlatanović, Snežana, Kovačević, Olgica, Pavlović, Mirjana, "Termalna analiza i oksidativna stabilnost masti domaće fermentisane sušene sremske kobasice" in Journal on Processing and Energy in Agriculture, 20, no. 2 (2016):73-76,
conv_125 .

TY  - JOUR
AU  - Šuput, Danijela
AU  - Lazić, Vera L.
AU  - Pezo, Lato
AU  - Markov, Siniša
AU  - Vastag, Zuzana
AU  - Popović, Ljiljana
AU  - Radulović, Aleksandra
AU  - Ostojić, Sanja
AU  - Zlatanović, Snežana
AU  - Popović, Senka
PY  - 2016
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/474
AB  - This study investigated properties of starch-based edible films with oregano and black cumin essential oil addition. Essential oils addition positively affected film swelling (decreased due to essential oil addition), mechanical properties (tensile strength decreased while elongation at break increased), and water vapor barrier properties (decreased along with essential oils addition). Control film did not have any biological activity, which proves the need for essential oils addition in order to obtain active packaging. Oregano oil was more effective in terms of biological activity. Endothermal peak, above 200 degrees C, represents total thermal degradation of edible films. Diffraction pattern of control film showed significant destruction of A-type crystal structure. Addition of essential oils resulted in peak shape change: diffraction peaks became narrower. Principal Component Analysis has been used to assess the effect of essential oils addition on final starch-based edible films characteristics with the aim to reveal directions for the film characteristics improvement, since the next phase will be optimal film application for food packaging.
T2  - Polish Journal of Food and Nutrition Sciences
T1  - Characterization of Starch Edible Films with Different Essential Oils Addition
EP  - 285
IS  - 4
SP  - 277
VL  - 66
DO  - 10.1515/pjfns-2016-0008
UR  - conv_632
ER  - 

@article{
author = "Šuput, Danijela and Lazić, Vera L. and Pezo, Lato and Markov, Siniša and Vastag, Zuzana and Popović, Ljiljana and Radulović, Aleksandra and Ostojić, Sanja and Zlatanović, Snežana and Popović, Senka",
year = "2016",
abstract = "This study investigated properties of starch-based edible films with oregano and black cumin essential oil addition. Essential oils addition positively affected film swelling (decreased due to essential oil addition), mechanical properties (tensile strength decreased while elongation at break increased), and water vapor barrier properties (decreased along with essential oils addition). Control film did not have any biological activity, which proves the need for essential oils addition in order to obtain active packaging. Oregano oil was more effective in terms of biological activity. Endothermal peak, above 200 degrees C, represents total thermal degradation of edible films. Diffraction pattern of control film showed significant destruction of A-type crystal structure. Addition of essential oils resulted in peak shape change: diffraction peaks became narrower. Principal Component Analysis has been used to assess the effect of essential oils addition on final starch-based edible films characteristics with the aim to reveal directions for the film characteristics improvement, since the next phase will be optimal film application for food packaging.",
journal = "Polish Journal of Food and Nutrition Sciences",
title = "Characterization of Starch Edible Films with Different Essential Oils Addition",
pages = "285-277",
number = "4",
volume = "66",
doi = "10.1515/pjfns-2016-0008",
url = "conv_632"
}

Šuput, D., Lazić, V. L., Pezo, L., Markov, S., Vastag, Z., Popović, L., Radulović, A., Ostojić, S., Zlatanović, S.,& Popović, S.. (2016). Characterization of Starch Edible Films with Different Essential Oils Addition. in Polish Journal of Food and Nutrition Sciences, 66(4), 277-285.
https://doi.org/10.1515/pjfns-2016-0008
conv_632

Šuput D, Lazić VL, Pezo L, Markov S, Vastag Z, Popović L, Radulović A, Ostojić S, Zlatanović S, Popović S. Characterization of Starch Edible Films with Different Essential Oils Addition. in Polish Journal of Food and Nutrition Sciences. 2016;66(4):277-285.
doi:10.1515/pjfns-2016-0008
conv_632 .

Šuput, Danijela, Lazić, Vera L., Pezo, Lato, Markov, Siniša, Vastag, Zuzana, Popović, Ljiljana, Radulović, Aleksandra, Ostojić, Sanja, Zlatanović, Snežana, Popović, Senka, "Characterization of Starch Edible Films with Different Essential Oils Addition" in Polish Journal of Food and Nutrition Sciences, 66, no. 4 (2016):277-285,
https://doi.org/10.1515/pjfns-2016-0008 .,
conv_632 .

TY  - JOUR
AU  - Ostojić, Sanja
AU  - Micić, Darko
AU  - Zlatanović, Snežana
AU  - Kovačević, Olgica
AU  - Pezo, Lato
AU  - Simonović, Branislav R.
AU  - Lević, Ljubinko
PY  - 2015
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/409
AB  - Termalna analiza osmotski dehidriranog ribljeg mesa (Carassius gibelio) sprovedena je pomoću tri termalne tehnike: Diferencijalne skenirajuće kalorimetrije (DSC) Modulovane Diferencijalne skenirajuće kalorimetrije (MDSC) i thermogravimetrije (TGA). Cilj ovog rada je ispitivanje uticaja osmotskih rastvora (melase še'erne repe i vodenih rastvora soli) na termalne karakteristike osmotski dehidriranog mesa ribe (Carassius gibelio). DSC thermogrami uzoraka ribljeg mesa dobijenih u ovom radu, imaju karakterističan staklasti prelaz, endotermni prelaz u temperaturskom opsegu od 40°C do 90°C koji odgovara denaturaciji proteina i plastifikaciji materijala, te ne poseduju pik topljenja leda, što je posledica karakterističnog termalnog ponašanja uzoraka sa velikim udelom nesmrzavajuće vode. Dobijeni rezultati ukazuju na postojanje različitih termalnih karakteristika u zavisnosti od sastava osmotskog rastvora korišćenog u procesu osmotske dehidratacije. Ove promene termalnih osobina uključuju razlike u ukupnoj termalnoj stabilnosti, stabilnosti proteina i razlike u temperaturi staklastog prelaza (Tg).
AB  - Thermal analysis of osmotically treated fish (Carassius gibelio) meat was performed by three thermal techniques: Differential Scanning Calorimetry (DSC) Modulated Differential Scanning Calorimetry (MDSC) and Thermogravimetry (TGA). The objective of the study was to investigate the effects of osmotic solutions (sugar beet molasses and aqueous ternary solutions) on the thermal characteristics of osmotically dehydrated fish meat (Carassius gibelio). The DSC thermograms of all samples assayed in this work, showed the characteristic glass transition, the protein denaturation endotherm in the range of 40 °C-90 °C and no water melting peak, as a consequence of characteristic behavior of samples with high non freezable water content. The results obtained suggest the existence of different thermal characteristics depending on osmotic solutions used in process of osmotic dehydration. Those changes of thermal characteristics involve differences in overall thermal stability, protein stability, and differences in glass transition temperature (Tg).
PB  - Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad
T2  - Journal on Processing and Energy in Agriculture
T1  - Termalna analiza osmotski dehidriranog ribljeg mesa
T1  - Thermal analysis of osmotically dehydrated fish meat
EP  - 165
IS  - 3
SP  - 162
VL  - 19
UR  - conv_119
ER  - 

@article{
author = "Ostojić, Sanja and Micić, Darko and Zlatanović, Snežana and Kovačević, Olgica and Pezo, Lato and Simonović, Branislav R. and Lević, Ljubinko",
year = "2015",
abstract = "Termalna analiza osmotski dehidriranog ribljeg mesa (Carassius gibelio) sprovedena je pomoću tri termalne tehnike: Diferencijalne skenirajuće kalorimetrije (DSC) Modulovane Diferencijalne skenirajuće kalorimetrije (MDSC) i thermogravimetrije (TGA). Cilj ovog rada je ispitivanje uticaja osmotskih rastvora (melase še'erne repe i vodenih rastvora soli) na termalne karakteristike osmotski dehidriranog mesa ribe (Carassius gibelio). DSC thermogrami uzoraka ribljeg mesa dobijenih u ovom radu, imaju karakterističan staklasti prelaz, endotermni prelaz u temperaturskom opsegu od 40°C do 90°C koji odgovara denaturaciji proteina i plastifikaciji materijala, te ne poseduju pik topljenja leda, što je posledica karakterističnog termalnog ponašanja uzoraka sa velikim udelom nesmrzavajuće vode. Dobijeni rezultati ukazuju na postojanje različitih termalnih karakteristika u zavisnosti od sastava osmotskog rastvora korišćenog u procesu osmotske dehidratacije. Ove promene termalnih osobina uključuju razlike u ukupnoj termalnoj stabilnosti, stabilnosti proteina i razlike u temperaturi staklastog prelaza (Tg)., Thermal analysis of osmotically treated fish (Carassius gibelio) meat was performed by three thermal techniques: Differential Scanning Calorimetry (DSC) Modulated Differential Scanning Calorimetry (MDSC) and Thermogravimetry (TGA). The objective of the study was to investigate the effects of osmotic solutions (sugar beet molasses and aqueous ternary solutions) on the thermal characteristics of osmotically dehydrated fish meat (Carassius gibelio). The DSC thermograms of all samples assayed in this work, showed the characteristic glass transition, the protein denaturation endotherm in the range of 40 °C-90 °C and no water melting peak, as a consequence of characteristic behavior of samples with high non freezable water content. The results obtained suggest the existence of different thermal characteristics depending on osmotic solutions used in process of osmotic dehydration. Those changes of thermal characteristics involve differences in overall thermal stability, protein stability, and differences in glass transition temperature (Tg).",
publisher = "Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad",
journal = "Journal on Processing and Energy in Agriculture",
title = "Termalna analiza osmotski dehidriranog ribljeg mesa, Thermal analysis of osmotically dehydrated fish meat",
pages = "165-162",
number = "3",
volume = "19",
url = "conv_119"
}

Ostojić, S., Micić, D., Zlatanović, S., Kovačević, O., Pezo, L., Simonović, B. R.,& Lević, L.. (2015). Termalna analiza osmotski dehidriranog ribljeg mesa. in Journal on Processing and Energy in Agriculture
Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad., 19(3), 162-165.
conv_119

Ostojić S, Micić D, Zlatanović S, Kovačević O, Pezo L, Simonović BR, Lević L. Termalna analiza osmotski dehidriranog ribljeg mesa. in Journal on Processing and Energy in Agriculture. 2015;19(3):162-165.
conv_119 .

Ostojić, Sanja, Micić, Darko, Zlatanović, Snežana, Kovačević, Olgica, Pezo, Lato, Simonović, Branislav R., Lević, Ljubinko, "Termalna analiza osmotski dehidriranog ribljeg mesa" in Journal on Processing and Energy in Agriculture, 19, no. 3 (2015):162-165,
conv_119 .

TY  - JOUR
AU  - Ilić, Marija A.
AU  - Haegel, Franz-Hubert
AU  - Pavelkić, Vesna M.
AU  - Zlatanović, Snežana
AU  - Marković, Zoran S.
AU  - Cvjetić, Aleksandar S.
PY  - 2015
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/423
AB  - Mikroemulzije na bazi vode, toluena i nejonskih površinski aktivnih supstanci su interesantni za primenu, zahvaljujući izvanrednim karakteristikama aromatičnih ugljovodonika kao rastvarača. U ovom radu, ispitivani su pseudo-binarni fazni dijagrami ('riba-dijagram') ternatnih sistema upotrebom tehnički razgranatog alkil polietoksilata. Kao pogodna površinski aktivna supstanca korišćen je Lutensol ON 50 (i-C10E5). Sistem sa tehnički razgranatim i-C10E5 pokazuje izuzetno dugo vreme za postizanje ravnoteže, iako sadržaj površinski aktivne supstance u sistemu odgovara optimalnoj rastvorljivosti (tj. minimalnom sadržaju površinski aktivne supstance koji je neophodan za bi-kontinualnu mikroemulziju). Pored vizuelnog posmatranja, kvalitativno merenje zamućenosti je vršeno UV-Vis spektroskopijom da bi se okarakterisalo neuobičajeno sporo uspostavljanje ravnoteže u sistemu. Izotermni fazni dijagrami na 20, 25 i 30°C dali su rezultate nekonzistentne promeni temperature i primeni mehaničkog opterećenje za različit tretman uzoraka. Trokomponentna smeša vode, toluena i Lutensol ON 50 formira dugoživeća metastabilna stanja. Diskutovana je sporost i dvosmislenost ponašanja ovakvog sistema. Nekonzistentni rezultati su pripisani sporoj kinetici formiranja i razlaganja tečnih kristala, kao i sposobnosti sistema da formira mini mikroemulzije unutar neuobičajenog opsega koncentracija.
AB  - Microemulsion systems with water, toluene and nonionic surfactants are interesting for application due to the excellent solvent properties of aromatic hydrocarbons. In this study, the pseudo-binary phase diagram ('fish-diagram') of such a ternary system was investigated using a branched technical alkyl polyethoxylate. Lutensol ON 50 (i-C10E5) was considered a suitable surfactant. The system with technical branched i-C10E5 exhibits very long, and for compositions near optimum solubilization, i.e., the minimum content of surfactant needed for a bicontinuous microemulsion, extremely long times for equilibration. In addition to visual observation, qualitative measurements of turbidity were performed with a UV-Vis spectrometer for characterizing the behavior of this unusually sluggish system. Isothermal phase diagrams at 20, 25 and 30°C yielded inconsistent results after the change of temperature and the application of mechanical stress for different treatment of the samples. Ternary mixtures of water, toluene, and lutensol ON 50 seem to form long-living metastable states. The sluggishness and the ambiguous phase behavior of the system are discussed. Inconsistent results are attributed to the slow kinetics of the formation and destruction of liquid crystals and the ability of the system to form mini-emulsions within an unusual concentration range.
PB  - Savez hemijskih inženjera, Beograd
T2  - Chemical Industry and Chemical Engineering Quarterly / CICEQ
T1  - Neuobičajeno sporo uspostavljanje ravnoteže mikroemulzija sa vodom, toluenom i tehnički razgranatim alkil polietoksilatom
T1  - Unusually sluggish microemulsion system with water, toluene and a technical branched alkyl polyethoxylate
EP  - 439
IS  - 3
SP  - 429
VL  - 21
DO  - 10.2298/CICEQ141012045I
UR  - conv_91
ER  - 

@article{
author = "Ilić, Marija A. and Haegel, Franz-Hubert and Pavelkić, Vesna M. and Zlatanović, Snežana and Marković, Zoran S. and Cvjetić, Aleksandar S.",
year = "2015",
abstract = "Mikroemulzije na bazi vode, toluena i nejonskih površinski aktivnih supstanci su interesantni za primenu, zahvaljujući izvanrednim karakteristikama aromatičnih ugljovodonika kao rastvarača. U ovom radu, ispitivani su pseudo-binarni fazni dijagrami ('riba-dijagram') ternatnih sistema upotrebom tehnički razgranatog alkil polietoksilata. Kao pogodna površinski aktivna supstanca korišćen je Lutensol ON 50 (i-C10E5). Sistem sa tehnički razgranatim i-C10E5 pokazuje izuzetno dugo vreme za postizanje ravnoteže, iako sadržaj površinski aktivne supstance u sistemu odgovara optimalnoj rastvorljivosti (tj. minimalnom sadržaju površinski aktivne supstance koji je neophodan za bi-kontinualnu mikroemulziju). Pored vizuelnog posmatranja, kvalitativno merenje zamućenosti je vršeno UV-Vis spektroskopijom da bi se okarakterisalo neuobičajeno sporo uspostavljanje ravnoteže u sistemu. Izotermni fazni dijagrami na 20, 25 i 30°C dali su rezultate nekonzistentne promeni temperature i primeni mehaničkog opterećenje za različit tretman uzoraka. Trokomponentna smeša vode, toluena i Lutensol ON 50 formira dugoživeća metastabilna stanja. Diskutovana je sporost i dvosmislenost ponašanja ovakvog sistema. Nekonzistentni rezultati su pripisani sporoj kinetici formiranja i razlaganja tečnih kristala, kao i sposobnosti sistema da formira mini mikroemulzije unutar neuobičajenog opsega koncentracija., Microemulsion systems with water, toluene and nonionic surfactants are interesting for application due to the excellent solvent properties of aromatic hydrocarbons. In this study, the pseudo-binary phase diagram ('fish-diagram') of such a ternary system was investigated using a branched technical alkyl polyethoxylate. Lutensol ON 50 (i-C10E5) was considered a suitable surfactant. The system with technical branched i-C10E5 exhibits very long, and for compositions near optimum solubilization, i.e., the minimum content of surfactant needed for a bicontinuous microemulsion, extremely long times for equilibration. In addition to visual observation, qualitative measurements of turbidity were performed with a UV-Vis spectrometer for characterizing the behavior of this unusually sluggish system. Isothermal phase diagrams at 20, 25 and 30°C yielded inconsistent results after the change of temperature and the application of mechanical stress for different treatment of the samples. Ternary mixtures of water, toluene, and lutensol ON 50 seem to form long-living metastable states. The sluggishness and the ambiguous phase behavior of the system are discussed. Inconsistent results are attributed to the slow kinetics of the formation and destruction of liquid crystals and the ability of the system to form mini-emulsions within an unusual concentration range.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Chemical Industry and Chemical Engineering Quarterly / CICEQ",
title = "Neuobičajeno sporo uspostavljanje ravnoteže mikroemulzija sa vodom, toluenom i tehnički razgranatim alkil polietoksilatom, Unusually sluggish microemulsion system with water, toluene and a technical branched alkyl polyethoxylate",
pages = "439-429",
number = "3",
volume = "21",
doi = "10.2298/CICEQ141012045I",
url = "conv_91"
}

Ilić, M. A., Haegel, F., Pavelkić, V. M., Zlatanović, S., Marković, Z. S.,& Cvjetić, A. S.. (2015). Neuobičajeno sporo uspostavljanje ravnoteže mikroemulzija sa vodom, toluenom i tehnički razgranatim alkil polietoksilatom. in Chemical Industry and Chemical Engineering Quarterly / CICEQ
Savez hemijskih inženjera, Beograd., 21(3), 429-439.
https://doi.org/10.2298/CICEQ141012045I
conv_91

Ilić MA, Haegel F, Pavelkić VM, Zlatanović S, Marković ZS, Cvjetić AS. Neuobičajeno sporo uspostavljanje ravnoteže mikroemulzija sa vodom, toluenom i tehnički razgranatim alkil polietoksilatom. in Chemical Industry and Chemical Engineering Quarterly / CICEQ. 2015;21(3):429-439.
doi:10.2298/CICEQ141012045I
conv_91 .

Ilić, Marija A., Haegel, Franz-Hubert, Pavelkić, Vesna M., Zlatanović, Snežana, Marković, Zoran S., Cvjetić, Aleksandar S., "Neuobičajeno sporo uspostavljanje ravnoteže mikroemulzija sa vodom, toluenom i tehnički razgranatim alkil polietoksilatom" in Chemical Industry and Chemical Engineering Quarterly / CICEQ, 21, no. 3 (2015):429-439,
https://doi.org/10.2298/CICEQ141012045I .,
conv_91 .

TY  - JOUR
AU  - Nićetin, Milica
AU  - Pezo, Lato
AU  - Lončar, Biljana
AU  - Filipović, Vladimir
AU  - Šuput, Danijela
AU  - Zlatanović, Snežana
AU  - Dojčinović, Biljana
PY  - 2015
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/418
AB  - Metoda odzivne površine (Response Surface Methodology - RSM) je korišćena pri matematičkom modelovanju i izračunavanju vrednosti prividne (efektivne) difuzije vode, saharoze i minerala tokom osmotskog tretmana kockica svinjskog mesa (M. triceps brachii), na temperaturi 20, 35 i 50°C i pri koncentracijama osmotskog rastvora (melasa šećerne repe) od 60, 70 i 80 mas.%. Numeričko rešavanje Fikovog (Fick) zakona o prenosu mase, pri nestacionarnim uslovima, za idealnu kocku je korišćeno za izračunavanje efektivnog koeficijenta difuzije vode, saharoze i minerala (Na, K, Ca and Mg). Sadržaj vlage i minerala je izmeren u tri ponavljanja. Korišćen je model Cuguramurdija (Zugarramurdi) i Lupina (Lupin) za predviđanje ravnotežnih uslova i ispostavilo se da je taj model pogodan za izračunavanje gubitka vlage i priraštaja suve materije tokom procesa osmotskog tretmana. Metoda odzivnih površina, koje se široko koristi za modelovanje i kontrolu procesa u prehrambenoj industriji, a u ovom radu je korišćena za predviđanje efektivnog koeficijenta difuzije vode, saharoze i minerala, pri određenoj temperaturi imerzije i koncentraciji melase šećerne repe. Matematički modeli koji su dobijeni na osnovu eksperimentalnih podataka obrađuju kompleksne nelinearne relacije sa interakcijama između procesnih promenljivih. Dobijene vrednosti efektivne difuzivnosti (m2 s-1) za vodu bili su u rasponu od 6,95×10-10 do 8,03×10-10, za efektivnu difuzivnost saharoze bili su između 6,39×10-10 i 8,25×10-10, dok su difuzivnosti za minerale bile u opsezima: 6,34×10-10-8,82×10-10 (Na), 6,27×10-10- -7,43×10-10 (K), 6,44×10-10-8,94×10-10 (Ca) i 3,47×10-10-5,66×10-10 (Mg). Korišćenjem razvijenih matematičkih modela dobijene su vrednosti efektivnih koeficijenata difuzije, sa tačnošću izraženom preko koeficijenata determinacije (r2) za Dw, DSuc, DNa. DK, DCa i DMg, i to: 0,993; 0,998; 0,999; 0,992; 0,999 i 0,998, redom. Širok opseg procesnih promenljivih veličina razmatranih u formiranju ovih modela, kao i njihova laka implementacija u tabelarnim proračunima, čini ove modele veoma praktičnim za projektovanje i kontrolu procesa.
AB  - Effective diffusivities of water, sucrose and minerals in osmotic treatment of pork cubes (M. triceps brachii) were calculated using Response Surface Methodology (RSM), with respect to temperature (20, 35 and 50°C) and concentration of sugar beet molasses, (60, 70 and 80 mass%). The numerical solution of Fick's law for unsteady-state mass transfer in a perfect cube configuration was used to calculate the effective diffusivities of water, sucrose and minerals (Na, K, Ca and Mg). Zugarramurdi and Lupin's model was used to predict the equilibrium condition, which has shown to be appropriate for water loss and solute uptake during osmotic treatment. Effective diffusivity of water was found to be in the range of 6.95×10-10-8.03×10-10 m2 s-1, the sucrose effective diffusivity was between 6.39×10-10 and 8.25×10-10 m2 s-1, while diffusivities for minerals (m2 s-1) were in the range: 6.34×10-10-8.82×10-10 for Na, 6.27×10-10-7.43×10-10 for K, 6.44×10-10-8.94×10-10 for Ca and 3.47×10-10-5.66×10-10 for Mg.
PB  - Savez hemijskih inženjera, Beograd
T2  - Hemijska industrija
T1  - Prividni koeficijenti difuzije vode, saharoze i minerala pri osmotskom tretmanu svinjskog mesa u melasi šećerne repe
T1  - Evaluation of water, sucrose and minerals effective diffusivities during osmotic treatment of pork in sugar beet molasses
EP  - 251
IS  - 3
SP  - 241
VL  - 69
DO  - 10.2298/HEMIND131003037N
UR  - conv_72
ER  - 

@article{
author = "Nićetin, Milica and Pezo, Lato and Lončar, Biljana and Filipović, Vladimir and Šuput, Danijela and Zlatanović, Snežana and Dojčinović, Biljana",
year = "2015",
abstract = "Metoda odzivne površine (Response Surface Methodology - RSM) je korišćena pri matematičkom modelovanju i izračunavanju vrednosti prividne (efektivne) difuzije vode, saharoze i minerala tokom osmotskog tretmana kockica svinjskog mesa (M. triceps brachii), na temperaturi 20, 35 i 50°C i pri koncentracijama osmotskog rastvora (melasa šećerne repe) od 60, 70 i 80 mas.%. Numeričko rešavanje Fikovog (Fick) zakona o prenosu mase, pri nestacionarnim uslovima, za idealnu kocku je korišćeno za izračunavanje efektivnog koeficijenta difuzije vode, saharoze i minerala (Na, K, Ca and Mg). Sadržaj vlage i minerala je izmeren u tri ponavljanja. Korišćen je model Cuguramurdija (Zugarramurdi) i Lupina (Lupin) za predviđanje ravnotežnih uslova i ispostavilo se da je taj model pogodan za izračunavanje gubitka vlage i priraštaja suve materije tokom procesa osmotskog tretmana. Metoda odzivnih površina, koje se široko koristi za modelovanje i kontrolu procesa u prehrambenoj industriji, a u ovom radu je korišćena za predviđanje efektivnog koeficijenta difuzije vode, saharoze i minerala, pri određenoj temperaturi imerzije i koncentraciji melase šećerne repe. Matematički modeli koji su dobijeni na osnovu eksperimentalnih podataka obrađuju kompleksne nelinearne relacije sa interakcijama između procesnih promenljivih. Dobijene vrednosti efektivne difuzivnosti (m2 s-1) za vodu bili su u rasponu od 6,95×10-10 do 8,03×10-10, za efektivnu difuzivnost saharoze bili su između 6,39×10-10 i 8,25×10-10, dok su difuzivnosti za minerale bile u opsezima: 6,34×10-10-8,82×10-10 (Na), 6,27×10-10- -7,43×10-10 (K), 6,44×10-10-8,94×10-10 (Ca) i 3,47×10-10-5,66×10-10 (Mg). Korišćenjem razvijenih matematičkih modela dobijene su vrednosti efektivnih koeficijenata difuzije, sa tačnošću izraženom preko koeficijenata determinacije (r2) za Dw, DSuc, DNa. DK, DCa i DMg, i to: 0,993; 0,998; 0,999; 0,992; 0,999 i 0,998, redom. Širok opseg procesnih promenljivih veličina razmatranih u formiranju ovih modela, kao i njihova laka implementacija u tabelarnim proračunima, čini ove modele veoma praktičnim za projektovanje i kontrolu procesa., Effective diffusivities of water, sucrose and minerals in osmotic treatment of pork cubes (M. triceps brachii) were calculated using Response Surface Methodology (RSM), with respect to temperature (20, 35 and 50°C) and concentration of sugar beet molasses, (60, 70 and 80 mass%). The numerical solution of Fick's law for unsteady-state mass transfer in a perfect cube configuration was used to calculate the effective diffusivities of water, sucrose and minerals (Na, K, Ca and Mg). Zugarramurdi and Lupin's model was used to predict the equilibrium condition, which has shown to be appropriate for water loss and solute uptake during osmotic treatment. Effective diffusivity of water was found to be in the range of 6.95×10-10-8.03×10-10 m2 s-1, the sucrose effective diffusivity was between 6.39×10-10 and 8.25×10-10 m2 s-1, while diffusivities for minerals (m2 s-1) were in the range: 6.34×10-10-8.82×10-10 for Na, 6.27×10-10-7.43×10-10 for K, 6.44×10-10-8.94×10-10 for Ca and 3.47×10-10-5.66×10-10 for Mg.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Hemijska industrija",
title = "Prividni koeficijenti difuzije vode, saharoze i minerala pri osmotskom tretmanu svinjskog mesa u melasi šećerne repe, Evaluation of water, sucrose and minerals effective diffusivities during osmotic treatment of pork in sugar beet molasses",
pages = "251-241",
number = "3",
volume = "69",
doi = "10.2298/HEMIND131003037N",
url = "conv_72"
}

Nićetin, M., Pezo, L., Lončar, B., Filipović, V., Šuput, D., Zlatanović, S.,& Dojčinović, B.. (2015). Prividni koeficijenti difuzije vode, saharoze i minerala pri osmotskom tretmanu svinjskog mesa u melasi šećerne repe. in Hemijska industrija
Savez hemijskih inženjera, Beograd., 69(3), 241-251.
https://doi.org/10.2298/HEMIND131003037N
conv_72

Nićetin M, Pezo L, Lončar B, Filipović V, Šuput D, Zlatanović S, Dojčinović B. Prividni koeficijenti difuzije vode, saharoze i minerala pri osmotskom tretmanu svinjskog mesa u melasi šećerne repe. in Hemijska industrija. 2015;69(3):241-251.
doi:10.2298/HEMIND131003037N
conv_72 .

Nićetin, Milica, Pezo, Lato, Lončar, Biljana, Filipović, Vladimir, Šuput, Danijela, Zlatanović, Snežana, Dojčinović, Biljana, "Prividni koeficijenti difuzije vode, saharoze i minerala pri osmotskom tretmanu svinjskog mesa u melasi šećerne repe" in Hemijska industrija, 69, no. 3 (2015):241-251,
https://doi.org/10.2298/HEMIND131003037N .,
conv_72 .

TY  - JOUR
AU  - Sužnjević, Desanka
AU  - Petrović, Marija
AU  - Pastor, Ferenc T.
AU  - Veljović, Mile
AU  - Zlatanović, Snežana
AU  - Antić, Mališa
AU  - Gorjanović, Stanislava
PY  - 2015
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/394
AB  - Direct current (DC) polarographic antioxidant (AO) HPMC assay based on the decrease of anodic limiting current of [Hg(O2H)(OH)] (HydroxoPerhydroxoMercury(II) Complex-HPMC), formed in alkaline solution of H2O2, at potential of mercury oxidation, occurring upon AO addition, was validated and widely used recently. Here, a novel DC polarographic assay, MRAP (Mercury Reduction Antioxidant Power), based on the decrease of Hg2+ cathodic current with addition of AOs was applied. Percentage of this decrease was plotted versus the amount of various individual phenolics or the volume of medicinal plant extracts, and the slope obtained was used to express AO activity. A high correlation between MRAP and HPMC assays was found for individual compounds (r = 0.974) and real samples (r = 0.968). MRAP was shown to be effective in the determination of AO activity of both synthetic mixtures of individual AOs and real samples containing various AOs. Agreement between the decrease of Hg2+ cathodic current and HPMC anodic current lead to the assumption that Hg2+ reduction causes a decrease in concentration of Hg2+ available for HMPC complex formation, i.e. its anodic current decrease. The validity Of MRAP assay was also confirmed through good correlation with FRAP assay.
PB  - Electrochemical Soc Inc, Pennington
T2  - Journal of the Electrochemical Society
T1  - Reduction of Hg2+ by Individual Phenolics and Complex Samples and Its Application in Polarographic Antioxidant Assay
EP  - H433
IS  - 7
SP  - H428
VL  - 162
DO  - 10.1149/2.0141507jes
UR  - conv_554
ER  - 

@article{
author = "Sužnjević, Desanka and Petrović, Marija and Pastor, Ferenc T. and Veljović, Mile and Zlatanović, Snežana and Antić, Mališa and Gorjanović, Stanislava",
year = "2015",
abstract = "Direct current (DC) polarographic antioxidant (AO) HPMC assay based on the decrease of anodic limiting current of [Hg(O2H)(OH)] (HydroxoPerhydroxoMercury(II) Complex-HPMC), formed in alkaline solution of H2O2, at potential of mercury oxidation, occurring upon AO addition, was validated and widely used recently. Here, a novel DC polarographic assay, MRAP (Mercury Reduction Antioxidant Power), based on the decrease of Hg2+ cathodic current with addition of AOs was applied. Percentage of this decrease was plotted versus the amount of various individual phenolics or the volume of medicinal plant extracts, and the slope obtained was used to express AO activity. A high correlation between MRAP and HPMC assays was found for individual compounds (r = 0.974) and real samples (r = 0.968). MRAP was shown to be effective in the determination of AO activity of both synthetic mixtures of individual AOs and real samples containing various AOs. Agreement between the decrease of Hg2+ cathodic current and HPMC anodic current lead to the assumption that Hg2+ reduction causes a decrease in concentration of Hg2+ available for HMPC complex formation, i.e. its anodic current decrease. The validity Of MRAP assay was also confirmed through good correlation with FRAP assay.",
publisher = "Electrochemical Soc Inc, Pennington",
journal = "Journal of the Electrochemical Society",
title = "Reduction of Hg2+ by Individual Phenolics and Complex Samples and Its Application in Polarographic Antioxidant Assay",
pages = "H433-H428",
number = "7",
volume = "162",
doi = "10.1149/2.0141507jes",
url = "conv_554"
}

Sužnjević, D., Petrović, M., Pastor, F. T., Veljović, M., Zlatanović, S., Antić, M.,& Gorjanović, S.. (2015). Reduction of Hg2+ by Individual Phenolics and Complex Samples and Its Application in Polarographic Antioxidant Assay. in Journal of the Electrochemical Society
Electrochemical Soc Inc, Pennington., 162(7), H428-H433.
https://doi.org/10.1149/2.0141507jes
conv_554

Sužnjević D, Petrović M, Pastor FT, Veljović M, Zlatanović S, Antić M, Gorjanović S. Reduction of Hg2+ by Individual Phenolics and Complex Samples and Its Application in Polarographic Antioxidant Assay. in Journal of the Electrochemical Society. 2015;162(7):H428-H433.
doi:10.1149/2.0141507jes
conv_554 .

Sužnjević, Desanka, Petrović, Marija, Pastor, Ferenc T., Veljović, Mile, Zlatanović, Snežana, Antić, Mališa, Gorjanović, Stanislava, "Reduction of Hg2+ by Individual Phenolics and Complex Samples and Its Application in Polarographic Antioxidant Assay" in Journal of the Electrochemical Society, 162, no. 7 (2015):H428-H433,
https://doi.org/10.1149/2.0141507jes .,
conv_554 .

TY  - JOUR
AU  - Pavlović, Mirjana
AU  - Ostojić, Sanja
AU  - Zlatanović, Snežana
AU  - Mitić-Ćulafić, Dragana
AU  - Kovačević, Olgica
AU  - Micić, Darko
PY  - 2014
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/364
AB  - Fizičkohemijske osobine melase šećerne repe, korišćene kao medijum za osmotsku dehidraciju (OD), svinjskog mesa, su bile praćene da bi se popravile karakteristike OD procesa. Sadržaj makroelemenata (Na, K, Ca and Mg) u melasi opada posle OD tretmana mesa, iako dosta slabo. Diferencijalna skanirajuća kalorimetrija i modulirana diferencijalna skanirajuća kalorimetrija su pokazale da postoji stroga zavisnost između sadržaja vode i temperature staklastog prelaza u melasi, i ukazale na karakter termalnog procesa. Uticaj visokog sadržaja organskih materija u melasi na sekundarne oksidativne proizvode lipida u mesu je bio praćen korišćenjem metoda tiobarbituratne kiseline.
AB  - Physicochemical properties of the sugar beet molasses (SBM), used as the medium for osmotic dehydration (OD) of pork meat, were determined to improve OD process performances. Macroelements content (Na, K, Ca and Mg) decreased in molasses after OD meat treatment, although rather slightly. Differential scanning calorimetry and modulated differential scanning calorimetry revealed that there was a strict dependence between water content and temperature of molasses glass transition, and suggested the character of the thermal process. Influence of the high organic content of molasses on the secondary lipid oxidation products of OD meat were determined using thiobarbituric acid method.
PB  - Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad
T2  - Journal on Processing and Energy in Agriculture
T1  - Fizičkohemijske karakteristike melase šećerne repe korišćene kao medijum za osmotsku dehidraciju svinjskog mesa
T1  - Physicochemical characteristics of sugar beet molasses used as the medium for osmotic dehydration of pork meat
EP  - 118
IS  - 3
SP  - 115
VL  - 18
UR  - conv_111
ER  - 

@article{
author = "Pavlović, Mirjana and Ostojić, Sanja and Zlatanović, Snežana and Mitić-Ćulafić, Dragana and Kovačević, Olgica and Micić, Darko",
year = "2014",
abstract = "Fizičkohemijske osobine melase šećerne repe, korišćene kao medijum za osmotsku dehidraciju (OD), svinjskog mesa, su bile praćene da bi se popravile karakteristike OD procesa. Sadržaj makroelemenata (Na, K, Ca and Mg) u melasi opada posle OD tretmana mesa, iako dosta slabo. Diferencijalna skanirajuća kalorimetrija i modulirana diferencijalna skanirajuća kalorimetrija su pokazale da postoji stroga zavisnost između sadržaja vode i temperature staklastog prelaza u melasi, i ukazale na karakter termalnog procesa. Uticaj visokog sadržaja organskih materija u melasi na sekundarne oksidativne proizvode lipida u mesu je bio praćen korišćenjem metoda tiobarbituratne kiseline., Physicochemical properties of the sugar beet molasses (SBM), used as the medium for osmotic dehydration (OD) of pork meat, were determined to improve OD process performances. Macroelements content (Na, K, Ca and Mg) decreased in molasses after OD meat treatment, although rather slightly. Differential scanning calorimetry and modulated differential scanning calorimetry revealed that there was a strict dependence between water content and temperature of molasses glass transition, and suggested the character of the thermal process. Influence of the high organic content of molasses on the secondary lipid oxidation products of OD meat were determined using thiobarbituric acid method.",
publisher = "Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad",
journal = "Journal on Processing and Energy in Agriculture",
title = "Fizičkohemijske karakteristike melase šećerne repe korišćene kao medijum za osmotsku dehidraciju svinjskog mesa, Physicochemical characteristics of sugar beet molasses used as the medium for osmotic dehydration of pork meat",
pages = "118-115",
number = "3",
volume = "18",
url = "conv_111"
}

Pavlović, M., Ostojić, S., Zlatanović, S., Mitić-Ćulafić, D., Kovačević, O.,& Micić, D.. (2014). Fizičkohemijske karakteristike melase šećerne repe korišćene kao medijum za osmotsku dehidraciju svinjskog mesa. in Journal on Processing and Energy in Agriculture
Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad., 18(3), 115-118.
conv_111

Pavlović M, Ostojić S, Zlatanović S, Mitić-Ćulafić D, Kovačević O, Micić D. Fizičkohemijske karakteristike melase šećerne repe korišćene kao medijum za osmotsku dehidraciju svinjskog mesa. in Journal on Processing and Energy in Agriculture. 2014;18(3):115-118.
conv_111 .

Pavlović, Mirjana, Ostojić, Sanja, Zlatanović, Snežana, Mitić-Ćulafić, Dragana, Kovačević, Olgica, Micić, Darko, "Fizičkohemijske karakteristike melase šećerne repe korišćene kao medijum za osmotsku dehidraciju svinjskog mesa" in Journal on Processing and Energy in Agriculture, 18, no. 3 (2014):115-118,
conv_111 .

TY  - JOUR
AU  - Ostojić, Sanja
AU  - Micić, Darko
AU  - Pavlović, Mirjana
AU  - Zlatanović, Snežana
AU  - Kovačević, Olgica
AU  - Simonović, Branislav R.
AU  - Lević, Ljubinko
PY  - 2014
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/348
AB  - Termalne karakteristike svežeg i osmotski dehidriranog svinjskog mesa u melasi šećerne repe, praćene su metodom diferencijalne skenirajuće kalorimetrije (DSC). Uzorci osmotski dehidriranog svinjskog mesa, mase od 7-11 mg (sadržaj vlage 5-20%) hlađeni su od 20°C do -90 °C, uravnoteženi 5 min a zatim grejani od -90 °C do 150 °C brzinom grejanja 5°C/min. Temperatura staklastog prelaza (Tg) određena je iz dobijene DSC krive pomoću programa TA Advantage. Kod uzoraka s malim procentom vlage, nađen je staklasti prelaz, pošto je veliki udeo vode vezan za čvrsti matriks. Povećavanjem sadržaja vlage u uzorku (5-20%) snižavaju se temperature staklastog prelaza od -6,8 °C do -10,3 °C. Rezultati DSC analize svežeg mesa pokazali su izostanak staklastog prelaza.
AB  - Thermal behavior of and fresh and osmotically dehydrated pork meat in sugar beat molasses pork meat was studied by Differential scanning calorimetry (DSC). Samples of 7-11 mg (moisture content 5-20%) of osmotically dehydrated pork meat in aluminum pans were cooled from 20°C to -90 °C, equilibrated for 5 min and scanned initially from -90 °C to 150 °C at a rate of 5°C/min. The glass transition temperature (Tg) was determined from the DSC heat flow curves with TA Advantage software. Since much of the water was bound to the solid matrix, samples with low moisture content only showed up the glass transition. Tg decrease with increasing moisture content. Tg decreased from -6.0 °C to -10.1 °C when the moisture content increased from 5% to 20%. DSC curves of fresh pork meat did not showed the glass transition.
PB  - Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad
T2  - Journal on Processing and Energy in Agriculture
T1  - Staklasti prelaz osmotski dehidriranog svinjskog mesa
T1  - The glass transition of osmotically dehydrated pork meat
EP  - 102
IS  - 3
SP  - 100
VL  - 18
UR  - conv_109
ER  - 

@article{
author = "Ostojić, Sanja and Micić, Darko and Pavlović, Mirjana and Zlatanović, Snežana and Kovačević, Olgica and Simonović, Branislav R. and Lević, Ljubinko",
year = "2014",
abstract = "Termalne karakteristike svežeg i osmotski dehidriranog svinjskog mesa u melasi šećerne repe, praćene su metodom diferencijalne skenirajuće kalorimetrije (DSC). Uzorci osmotski dehidriranog svinjskog mesa, mase od 7-11 mg (sadržaj vlage 5-20%) hlađeni su od 20°C do -90 °C, uravnoteženi 5 min a zatim grejani od -90 °C do 150 °C brzinom grejanja 5°C/min. Temperatura staklastog prelaza (Tg) određena je iz dobijene DSC krive pomoću programa TA Advantage. Kod uzoraka s malim procentom vlage, nađen je staklasti prelaz, pošto je veliki udeo vode vezan za čvrsti matriks. Povećavanjem sadržaja vlage u uzorku (5-20%) snižavaju se temperature staklastog prelaza od -6,8 °C do -10,3 °C. Rezultati DSC analize svežeg mesa pokazali su izostanak staklastog prelaza., Thermal behavior of and fresh and osmotically dehydrated pork meat in sugar beat molasses pork meat was studied by Differential scanning calorimetry (DSC). Samples of 7-11 mg (moisture content 5-20%) of osmotically dehydrated pork meat in aluminum pans were cooled from 20°C to -90 °C, equilibrated for 5 min and scanned initially from -90 °C to 150 °C at a rate of 5°C/min. The glass transition temperature (Tg) was determined from the DSC heat flow curves with TA Advantage software. Since much of the water was bound to the solid matrix, samples with low moisture content only showed up the glass transition. Tg decrease with increasing moisture content. Tg decreased from -6.0 °C to -10.1 °C when the moisture content increased from 5% to 20%. DSC curves of fresh pork meat did not showed the glass transition.",
publisher = "Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad",
journal = "Journal on Processing and Energy in Agriculture",
title = "Staklasti prelaz osmotski dehidriranog svinjskog mesa, The glass transition of osmotically dehydrated pork meat",
pages = "102-100",
number = "3",
volume = "18",
url = "conv_109"
}

Ostojić, S., Micić, D., Pavlović, M., Zlatanović, S., Kovačević, O., Simonović, B. R.,& Lević, L.. (2014). Staklasti prelaz osmotski dehidriranog svinjskog mesa. in Journal on Processing and Energy in Agriculture
Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad., 18(3), 100-102.
conv_109

Ostojić S, Micić D, Pavlović M, Zlatanović S, Kovačević O, Simonović BR, Lević L. Staklasti prelaz osmotski dehidriranog svinjskog mesa. in Journal on Processing and Energy in Agriculture. 2014;18(3):100-102.
conv_109 .

Ostojić, Sanja, Micić, Darko, Pavlović, Mirjana, Zlatanović, Snežana, Kovačević, Olgica, Simonović, Branislav R., Lević, Ljubinko, "Staklasti prelaz osmotski dehidriranog svinjskog mesa" in Journal on Processing and Energy in Agriculture, 18, no. 3 (2014):100-102,
conv_109 .

TY  - JOUR
AU  - Pavlović, Mirjana D.
AU  - Pucarević, Mira
AU  - Micović, Vuk
AU  - Zivić, Miroslav
AU  - Zlatanović, Snežana
AU  - Gorjanović, Stanislava
AU  - Gvozdenović, Jasna
PY  - 2012
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/251
AB  - The antioxidant effect of ascorbic acid and EDTA (ethylenediaminetetraacetic acid) in food emulsions, based on whey and sunflower oils with enhanced oleic acid, alpha- and beta- tocopherol content, was not described up to now. Salad dressings based on cold-pressed high-oleic/alpha-, beta- tocopherol sunflower oil were oxidatively stable after 3 months of storage at 25 degrees C regarding primary (peroxide value, PV) and secondary (hexanal) lipid oxidation products (PV = 0.34 mmol O-2 kg(-1), hexanal value = 1.54 mg kg(-1)). Slight enhancement of PV and hexanal values was recorded in salad dressings prepared with cold-pressed medium-oleic/alpha-, beta-tocopherol oil, after 3 months of storage at 25 degrees C, and was inhibited by ascorbic acid or EDTA. Ascorbic acid (0.50 g kg(-1)) reduced PV by 80% and hexanal value by 32%. EDTA (0.075 g kg(-1)) reduced PV by 60% and hexanal value by 27%. In salad dressings, containing linoleic/alpha-, beta-tocopherol sunflower oil, the antioxidant effects of ascorbic acid and EDTA were as following: ascorbic acid (0.25-4.00 g kg(-1)) reduced PV by 83-100% and hexanal value by 82-73%; EDTA (0.075 g kg(-1)) reduced PV by 75% and hexanal value by 76%, after 12 months of storage at 4 degrees C.
PB  - Slovenian Chemical Society
T2  - Acta Chimica Slovenica
T1  - Influence of Sunflower Oil Qualities and Antioxidants on Oxidative Stability on Whey-Based Salad Dressings
EP  - 49
IS  - 1
SP  - 42
VL  - 59
UR  - conv_1250
ER  - 

@article{
author = "Pavlović, Mirjana D. and Pucarević, Mira and Micović, Vuk and Zivić, Miroslav and Zlatanović, Snežana and Gorjanović, Stanislava and Gvozdenović, Jasna",
year = "2012",
abstract = "The antioxidant effect of ascorbic acid and EDTA (ethylenediaminetetraacetic acid) in food emulsions, based on whey and sunflower oils with enhanced oleic acid, alpha- and beta- tocopherol content, was not described up to now. Salad dressings based on cold-pressed high-oleic/alpha-, beta- tocopherol sunflower oil were oxidatively stable after 3 months of storage at 25 degrees C regarding primary (peroxide value, PV) and secondary (hexanal) lipid oxidation products (PV = 0.34 mmol O-2 kg(-1), hexanal value = 1.54 mg kg(-1)). Slight enhancement of PV and hexanal values was recorded in salad dressings prepared with cold-pressed medium-oleic/alpha-, beta-tocopherol oil, after 3 months of storage at 25 degrees C, and was inhibited by ascorbic acid or EDTA. Ascorbic acid (0.50 g kg(-1)) reduced PV by 80% and hexanal value by 32%. EDTA (0.075 g kg(-1)) reduced PV by 60% and hexanal value by 27%. In salad dressings, containing linoleic/alpha-, beta-tocopherol sunflower oil, the antioxidant effects of ascorbic acid and EDTA were as following: ascorbic acid (0.25-4.00 g kg(-1)) reduced PV by 83-100% and hexanal value by 82-73%; EDTA (0.075 g kg(-1)) reduced PV by 75% and hexanal value by 76%, after 12 months of storage at 4 degrees C.",
publisher = "Slovenian Chemical Society",
journal = "Acta Chimica Slovenica",
title = "Influence of Sunflower Oil Qualities and Antioxidants on Oxidative Stability on Whey-Based Salad Dressings",
pages = "49-42",
number = "1",
volume = "59",
url = "conv_1250"
}

Pavlović, M. D., Pucarević, M., Micović, V., Zivić, M., Zlatanović, S., Gorjanović, S.,& Gvozdenović, J.. (2012). Influence of Sunflower Oil Qualities and Antioxidants on Oxidative Stability on Whey-Based Salad Dressings. in Acta Chimica Slovenica
Slovenian Chemical Society., 59(1), 42-49.
conv_1250

Pavlović MD, Pucarević M, Micović V, Zivić M, Zlatanović S, Gorjanović S, Gvozdenović J. Influence of Sunflower Oil Qualities and Antioxidants on Oxidative Stability on Whey-Based Salad Dressings. in Acta Chimica Slovenica. 2012;59(1):42-49.
conv_1250 .

Pavlović, Mirjana D., Pucarević, Mira, Micović, Vuk, Zivić, Miroslav, Zlatanović, Snežana, Gorjanović, Stanislava, Gvozdenović, Jasna, "Influence of Sunflower Oil Qualities and Antioxidants on Oxidative Stability on Whey-Based Salad Dressings" in Acta Chimica Slovenica, 59, no. 1 (2012):42-49,
conv_1250 .

TY  - CONF
AU  - Pezo, Lato
AU  - Ostojić, Sanja
AU  - Zlatanović, Snežana
AU  - Pavlović, M
AU  - Jovanović, Aca
AU  - Stanojlović, S
AU  - Lević, Ljubinko
PY  - 2012
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/249
AB  - The drying kinetics of raspberry in a laboratory dryer was studied. Fresh, untreated raspberries were dried at selected temperatures of 50 °C with a constant air velocity of 1.2 m/s. The drying rate curves showed that drying process took place only in the falling rate period. Thin-layer drying models of Newton-Lewis, Henderson and Pabis, logarithmic, Page, Wang and Singh evaluated based on coefficient of determination (R2), reduced chi-square (X2) and root means error (RMSE). The logarithmic model was found to be the best model for describing the characteristics of raspberry. The changes of color on raspberry's surface were determined by original approach, combining digital camera, computer and graphic software. Pearson correlation coefficients and triplicate sample paired t-test on R (red) colour index frequency were calculated during the experiment. A mathematical model to predict the shrinking of geometrical bodies was proposed, assuming unidirectional drying and two-dimensional shrinkage. The model was numerically solved by finite differences, taking into account a convective term in the mass balance equation, which appears as a consequence of non-unidirectional shrinkage. Thermal analysis, by means of differential scanning calorimetry (DSC) and thermogravimetry (TGA) of fresh and dried raspberries have been studied. From results obtained differences in thermal stability of fresh and dried raspberries were shown.
PB  - University of Novi Sad, Faculty of Technology
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - Convective drying kinetics of raspberry
EP  - 649
SP  - 644
UR  - conv_1253
ER  - 

@conference{
author = "Pezo, Lato and Ostojić, Sanja and Zlatanović, Snežana and Pavlović, M and Jovanović, Aca and Stanojlović, S and Lević, Ljubinko",
year = "2012",
abstract = "The drying kinetics of raspberry in a laboratory dryer was studied. Fresh, untreated raspberries were dried at selected temperatures of 50 °C with a constant air velocity of 1.2 m/s. The drying rate curves showed that drying process took place only in the falling rate period. Thin-layer drying models of Newton-Lewis, Henderson and Pabis, logarithmic, Page, Wang and Singh evaluated based on coefficient of determination (R2), reduced chi-square (X2) and root means error (RMSE). The logarithmic model was found to be the best model for describing the characteristics of raspberry. The changes of color on raspberry's surface were determined by original approach, combining digital camera, computer and graphic software. Pearson correlation coefficients and triplicate sample paired t-test on R (red) colour index frequency were calculated during the experiment. A mathematical model to predict the shrinking of geometrical bodies was proposed, assuming unidirectional drying and two-dimensional shrinkage. The model was numerically solved by finite differences, taking into account a convective term in the mass balance equation, which appears as a consequence of non-unidirectional shrinkage. Thermal analysis, by means of differential scanning calorimetry (DSC) and thermogravimetry (TGA) of fresh and dried raspberries have been studied. From results obtained differences in thermal stability of fresh and dried raspberries were shown.",
publisher = "University of Novi Sad, Faculty of Technology",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "Convective drying kinetics of raspberry",
pages = "649-644",
url = "conv_1253"
}

Pezo, L., Ostojić, S., Zlatanović, S., Pavlović, M., Jovanović, A., Stanojlović, S.,& Lević, L.. (2012). Convective drying kinetics of raspberry. in CEFood 2012 - Proceedings of 6th Central European Congress on Food
University of Novi Sad, Faculty of Technology., 644-649.
conv_1253

Pezo L, Ostojić S, Zlatanović S, Pavlović M, Jovanović A, Stanojlović S, Lević L. Convective drying kinetics of raspberry. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:644-649.
conv_1253 .

Pezo, Lato, Ostojić, Sanja, Zlatanović, Snežana, Pavlović, M, Jovanović, Aca, Stanojlović, S, Lević, Ljubinko, "Convective drying kinetics of raspberry" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):644-649,
conv_1253 .

TY  - CONF
AU  - Šuput, Danijela
AU  - Lazić, Vera L.
AU  - Lević, Ljubinko
AU  - Krkić, Nevena M.
AU  - Pezo, Lato
AU  - Pavlović, M.D
AU  - Zlatanović, Snežana
PY  - 2012
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/247
AB  - Packaging necessary trace food products. Packaging materials with different properties affect the quality and sustainability of the meat and meat products. Consumer's interest has been increasing in natural and quality preserved food products that are not chemically treated. Improvement of the protective effect of applied packaging materials can be achieved by selecting appropriate conditions of packaging (vacuum, modified atmosphere and the latest trend is active packaging). The objective of this study was to review the possibility of application of different materials through examination of their mechanical, barrier and structural characteristics. This paper presents comparative results related to combinations of materials usually used in meat industry, obtained by different methods of production (laminating, extrusion laminating and co-extrusion). The results showed that monomaterials pass their good properties on multilayer materials. Multilayer materials have good characteristics and as such they meet the requirements of specific packaging conditions. These materials provide preservation of the protective atmosphere inside the packaging, thus contributing to the quality and sustainability.
PB  - University of Novi Sad, Faculty of Technology
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - Characteristics of packaging materials for specific packaging conditions of meat and osmotic dehydrated meat
EP  - 961
SP  - 956
UR  - conv_1256
ER  - 

@conference{
author = "Šuput, Danijela and Lazić, Vera L. and Lević, Ljubinko and Krkić, Nevena M. and Pezo, Lato and Pavlović, M.D and Zlatanović, Snežana",
year = "2012",
abstract = "Packaging necessary trace food products. Packaging materials with different properties affect the quality and sustainability of the meat and meat products. Consumer's interest has been increasing in natural and quality preserved food products that are not chemically treated. Improvement of the protective effect of applied packaging materials can be achieved by selecting appropriate conditions of packaging (vacuum, modified atmosphere and the latest trend is active packaging). The objective of this study was to review the possibility of application of different materials through examination of their mechanical, barrier and structural characteristics. This paper presents comparative results related to combinations of materials usually used in meat industry, obtained by different methods of production (laminating, extrusion laminating and co-extrusion). The results showed that monomaterials pass their good properties on multilayer materials. Multilayer materials have good characteristics and as such they meet the requirements of specific packaging conditions. These materials provide preservation of the protective atmosphere inside the packaging, thus contributing to the quality and sustainability.",
publisher = "University of Novi Sad, Faculty of Technology",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "Characteristics of packaging materials for specific packaging conditions of meat and osmotic dehydrated meat",
pages = "961-956",
url = "conv_1256"
}

Šuput, D., Lazić, V. L., Lević, L., Krkić, N. M., Pezo, L., Pavlović, M.D,& Zlatanović, S.. (2012). Characteristics of packaging materials for specific packaging conditions of meat and osmotic dehydrated meat. in CEFood 2012 - Proceedings of 6th Central European Congress on Food
University of Novi Sad, Faculty of Technology., 956-961.
conv_1256

Šuput D, Lazić VL, Lević L, Krkić NM, Pezo L, Pavlović M, Zlatanović S. Characteristics of packaging materials for specific packaging conditions of meat and osmotic dehydrated meat. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:956-961.
conv_1256 .

Šuput, Danijela, Lazić, Vera L., Lević, Ljubinko, Krkić, Nevena M., Pezo, Lato, Pavlović, M.D, Zlatanović, Snežana, "Characteristics of packaging materials for specific packaging conditions of meat and osmotic dehydrated meat" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):956-961,
conv_1256 .

TY  - JOUR
AU  - Pezo, Lato
AU  - Pavlović, Mirjana
AU  - Ostojić, Sanja
AU  - Zlatanović, Snežana
AU  - Lević, Ljubinko
PY  - 2011
UR  - https://riofh.iofh.bg.ac.rs/handle/123456789/224
AB  - Enzimatsko i neenzimatsko tamnjenje ('posmeđavanje') minimalno-prerađenih prehrambenih emulzija na bazi bosiljka i sira, praćeno je na osnovu promene boje digitalne slike, korišćenjem višeparametarske analize. Analiziran je antioksidativni potencijal laktoferina, proteina helatora metala na tamnjenje emulzija, u kombinaciji sa askorbinskom, limunskom i mlečnom kiselinom, kao i kuhinjskom solju, na produženje lipidne oksidacije minimalno prerađenih emulzija. Na osnovu razvijenog algoritma, ocenjivani su kolorogrami digitalizovanih slika, snimljenih kućnom digitalnom kamerom, dobijenih tokom oksidacije uzoraka. Osnovna informacija o boji dobijena je iz raspodele učestalosti boja, za RGB (crveno, zeleno i plavo) i HSV (sjaj, zasićenost i intenzitet) sisteme boja, dok je PCA analiza izvršena vrednovanjem kovarijansne matrice za osnovne, osrednjene i autoskalirane matrice početnih RGB informacija o boji i vrednovanjem sopstvenih vrednosti kovarijansne matrice i vektora sopstvenih vrednosti kovarijansne matrice za sva tri numerička modela. Rezultirajuća informacija je kolorogram, koji predstavlja jednodimenzijalni signal koji se sastoji od 4900 elemenata i opisuje osobine boja slike. Promene u materijalu, koje nastaju tokom oksidacije praćene su preko promena u raspodeli učestalosti osvetljenosti, kao i promene raspodele kolornih koordinata. Različite koncentracije organskih kiselina imaju glavni uticaj na tamnjenje emulzija, dok prisustvo laktoferina i NaCl nisu imali statistički značajan efekat.Utvrđene vrednosti peroksidne vrednosti (PV), kiselinske vrednost (AV) i oksidativni indukciono vreme, određeno tehnikom diferencijalne skenirajuće kalorimetrije OITDSC (za 0-ti i 30-ti dan) bili su ulazne vrednosti za SWOT analizu.
AB  - Enzymatic and non-enzymatic browning of mild-heat processed spreads, based on basil and cheese was monitored as color changes, by means of multivariate color image analysis. The objective of the study was to assess the antioxidative potential of lactoferrin with combinations of ascorbic, citric, lactic acid, and NaCl on prolonged lipid oxidation in fresh basil-based spreads. The 'browning' process, occurring in various foods, can be monitored by an algorithm describing the color properties of digitalized images, expressed by its color coordinates. The images were taken with a CCD camera, and afterwards transformed to frequency color distribution of color coordinate values. Different concentrations of organic acids had main influence on browning process, while lactoferrin and NaCl presence had no significant effect. The determined values of Peroxide Value (PV), Acid Value (AV) and oxidative induction time, determined by Differential Scanning Calorimetry OITDSC (for both 0th and 30th day) were the input values for further calculation.
PB  - Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad
T2  - Journal on Processing and Energy in Agriculture
T1  - Kinetički model oksidativnih procesa u namazima na bazi bosiljka - kolorna analiza
T1  - Kinetics model of oxidative process in basil spreads based on calculative colour analysis
EP  - 187
IS  - 3
SP  - 183
VL  - 15
UR  - conv_100
ER  - 

@article{
author = "Pezo, Lato and Pavlović, Mirjana and Ostojić, Sanja and Zlatanović, Snežana and Lević, Ljubinko",
year = "2011",
abstract = "Enzimatsko i neenzimatsko tamnjenje ('posmeđavanje') minimalno-prerađenih prehrambenih emulzija na bazi bosiljka i sira, praćeno je na osnovu promene boje digitalne slike, korišćenjem višeparametarske analize. Analiziran je antioksidativni potencijal laktoferina, proteina helatora metala na tamnjenje emulzija, u kombinaciji sa askorbinskom, limunskom i mlečnom kiselinom, kao i kuhinjskom solju, na produženje lipidne oksidacije minimalno prerađenih emulzija. Na osnovu razvijenog algoritma, ocenjivani su kolorogrami digitalizovanih slika, snimljenih kućnom digitalnom kamerom, dobijenih tokom oksidacije uzoraka. Osnovna informacija o boji dobijena je iz raspodele učestalosti boja, za RGB (crveno, zeleno i plavo) i HSV (sjaj, zasićenost i intenzitet) sisteme boja, dok je PCA analiza izvršena vrednovanjem kovarijansne matrice za osnovne, osrednjene i autoskalirane matrice početnih RGB informacija o boji i vrednovanjem sopstvenih vrednosti kovarijansne matrice i vektora sopstvenih vrednosti kovarijansne matrice za sva tri numerička modela. Rezultirajuća informacija je kolorogram, koji predstavlja jednodimenzijalni signal koji se sastoji od 4900 elemenata i opisuje osobine boja slike. Promene u materijalu, koje nastaju tokom oksidacije praćene su preko promena u raspodeli učestalosti osvetljenosti, kao i promene raspodele kolornih koordinata. Različite koncentracije organskih kiselina imaju glavni uticaj na tamnjenje emulzija, dok prisustvo laktoferina i NaCl nisu imali statistički značajan efekat.Utvrđene vrednosti peroksidne vrednosti (PV), kiselinske vrednost (AV) i oksidativni indukciono vreme, određeno tehnikom diferencijalne skenirajuće kalorimetrije OITDSC (za 0-ti i 30-ti dan) bili su ulazne vrednosti za SWOT analizu., Enzymatic and non-enzymatic browning of mild-heat processed spreads, based on basil and cheese was monitored as color changes, by means of multivariate color image analysis. The objective of the study was to assess the antioxidative potential of lactoferrin with combinations of ascorbic, citric, lactic acid, and NaCl on prolonged lipid oxidation in fresh basil-based spreads. The 'browning' process, occurring in various foods, can be monitored by an algorithm describing the color properties of digitalized images, expressed by its color coordinates. The images were taken with a CCD camera, and afterwards transformed to frequency color distribution of color coordinate values. Different concentrations of organic acids had main influence on browning process, while lactoferrin and NaCl presence had no significant effect. The determined values of Peroxide Value (PV), Acid Value (AV) and oxidative induction time, determined by Differential Scanning Calorimetry OITDSC (for both 0th and 30th day) were the input values for further calculation.",
publisher = "Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad",
journal = "Journal on Processing and Energy in Agriculture",
title = "Kinetički model oksidativnih procesa u namazima na bazi bosiljka - kolorna analiza, Kinetics model of oxidative process in basil spreads based on calculative colour analysis",
pages = "187-183",
number = "3",
volume = "15",
url = "conv_100"
}

Pezo, L., Pavlović, M., Ostojić, S., Zlatanović, S.,& Lević, L.. (2011). Kinetički model oksidativnih procesa u namazima na bazi bosiljka - kolorna analiza. in Journal on Processing and Energy in Agriculture
Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad., 15(3), 183-187.
conv_100

Pezo L, Pavlović M, Ostojić S, Zlatanović S, Lević L. Kinetički model oksidativnih procesa u namazima na bazi bosiljka - kolorna analiza. in Journal on Processing and Energy in Agriculture. 2011;15(3):183-187.
conv_100 .

Pezo, Lato, Pavlović, Mirjana, Ostojić, Sanja, Zlatanović, Snežana, Lević, Ljubinko, "Kinetički model oksidativnih procesa u namazima na bazi bosiljka - kolorna analiza" in Journal on Processing and Energy in Agriculture, 15, no. 3 (2011):183-187,
conv_100 .