TY  - JOUR
AU  - Milinčić, Danijel D.
AU  - Kostić, Aleksandar Ž.
AU  - Kolašinac, Stefan
AU  - Rac, Vladislav
AU  - Banjac, Nebojša
AU  - Lađarević, Jelena
AU  - Lević, Steva
AU  - Pavlović, Vladimir B.
AU  - Stanojević, Slađana P.
AU  - Nedović, Viktor A.
AU  - Pešić, Mirjana B.
PY  - 2024
UR  - https://www.sciencedirect.com/science/article/pii/S0268005X23008391
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6432
AB  - This study aimed to evaluate the physical (particle size and ζ-potential) and techno-functional properties (emulsifying and foaming) of goat milk powders enriched with grape pomace seed extract (TME), as promising food ingredients in the formulation of functional food. Attenuated Total Reflectance Fourier Transform Infrared (ATR-FTIR) and Raman spectroscopies, along with advanced chemometric tools were employed as well as Scanning Electron Microscopy (SEM) for analyzing TME powders. All powders exhibited a unimodal particle size distribution and ζ-potential values more negative than −36 mV. ATR-FTIR and Raman spectroscopies combined with principal component analysis (PCA) demonstrated distinct separation among skimmed goat milk (M), thermally treated skimmed goat milk (TM), and TME powders in different spectral regions (amide I, II, III, and fingerprint region). This separation resulted from the applied thermal treatment, the presence of phenolic compounds and their complexes with goat milk proteins, and the formation of Maillard reaction products. SEM analysis confirmed the different morphology and shapes of M, TM and TME powders. The 0.1% solutions of M, TM and TME exhibited good emulsifying properties (emulsion activity index and emulsion stability index) but showed poor foaming properties, except for the M sample. Solution concentrations higher than 0.1% for all samples (0.5% and 1.0%) displayed poor techno-functional properties. In summary, a schematic representation of the arrangement of casein micelles in 0.1% M, TM and TME samples, on oil/water and air/water surfaces was provided. The production of TME powders represents an innovative strategy for waste recovery in the production of functional food ingredients with good emulsifying properties.
T2  - Food Hydrocolloids
T2  - Food HydrocolloidsFood Hydrocolloids
T1  - Goat milk powders enriched with grape pomace seed extract: Physical and techno-functional properties
SP  - 109293
VL  - 146
DO  - 10.1016/j.foodhyd.2023.109293
ER  - 

@article{
author = "Milinčić, Danijel D. and Kostić, Aleksandar Ž. and Kolašinac, Stefan and Rac, Vladislav and Banjac, Nebojša and Lađarević, Jelena and Lević, Steva and Pavlović, Vladimir B. and Stanojević, Slađana P. and Nedović, Viktor A. and Pešić, Mirjana B.",
year = "2024",
abstract = "This study aimed to evaluate the physical (particle size and ζ-potential) and techno-functional properties (emulsifying and foaming) of goat milk powders enriched with grape pomace seed extract (TME), as promising food ingredients in the formulation of functional food. Attenuated Total Reflectance Fourier Transform Infrared (ATR-FTIR) and Raman spectroscopies, along with advanced chemometric tools were employed as well as Scanning Electron Microscopy (SEM) for analyzing TME powders. All powders exhibited a unimodal particle size distribution and ζ-potential values more negative than −36 mV. ATR-FTIR and Raman spectroscopies combined with principal component analysis (PCA) demonstrated distinct separation among skimmed goat milk (M), thermally treated skimmed goat milk (TM), and TME powders in different spectral regions (amide I, II, III, and fingerprint region). This separation resulted from the applied thermal treatment, the presence of phenolic compounds and their complexes with goat milk proteins, and the formation of Maillard reaction products. SEM analysis confirmed the different morphology and shapes of M, TM and TME powders. The 0.1% solutions of M, TM and TME exhibited good emulsifying properties (emulsion activity index and emulsion stability index) but showed poor foaming properties, except for the M sample. Solution concentrations higher than 0.1% for all samples (0.5% and 1.0%) displayed poor techno-functional properties. In summary, a schematic representation of the arrangement of casein micelles in 0.1% M, TM and TME samples, on oil/water and air/water surfaces was provided. The production of TME powders represents an innovative strategy for waste recovery in the production of functional food ingredients with good emulsifying properties.",
journal = "Food Hydrocolloids, Food HydrocolloidsFood Hydrocolloids",
title = "Goat milk powders enriched with grape pomace seed extract: Physical and techno-functional properties",
pages = "109293",
volume = "146",
doi = "10.1016/j.foodhyd.2023.109293"
}

Milinčić, D. D., Kostić, A. Ž., Kolašinac, S., Rac, V., Banjac, N., Lađarević, J., Lević, S., Pavlović, V. B., Stanojević, S. P., Nedović, V. A.,& Pešić, M. B.. (2024). Goat milk powders enriched with grape pomace seed extract: Physical and techno-functional properties. in Food Hydrocolloids, 146, 109293.
https://doi.org/10.1016/j.foodhyd.2023.109293

Milinčić DD, Kostić AŽ, Kolašinac S, Rac V, Banjac N, Lađarević J, Lević S, Pavlović VB, Stanojević SP, Nedović VA, Pešić MB. Goat milk powders enriched with grape pomace seed extract: Physical and techno-functional properties. in Food Hydrocolloids. 2024;146:109293.
doi:10.1016/j.foodhyd.2023.109293 .

Milinčić, Danijel D., Kostić, Aleksandar Ž., Kolašinac, Stefan, Rac, Vladislav, Banjac, Nebojša, Lađarević, Jelena, Lević, Steva, Pavlović, Vladimir B., Stanojević, Slađana P., Nedović, Viktor A., Pešić, Mirjana B., "Goat milk powders enriched with grape pomace seed extract: Physical and techno-functional properties" in Food Hydrocolloids, 146 (2024):109293,
https://doi.org/10.1016/j.foodhyd.2023.109293 . .

TY  - JOUR
AU  - Solarz, Daria
AU  - Witko, Tomasz
AU  - Karcz, Robert
AU  - Malagurski, Ivana
AU  - Ponjavic, Marijana
AU  - Levic, Steva
AU  - Nesic, Aleksandra
AU  - Guzik, Maciej
AU  - Savic, Sanja
AU  - Nikodinovic-Runic, Jasmina
PY  - 2023
UR  - http://www.ncbi.nlm.nih.gov/pubmed/37577093
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6430
AB  - Polyhydroxyoctanoate, as a biocompatible and biodegradable biopolymer, represents an ideal candidate for biomedical applications. However, physical properties make it unsuitable for electrospinning, currently the most widely used technique for fabrication of fibrous scaffolds. To overcome this, it was blended with polylactic acid and polymer blend fibrous biomaterials were produced by electrospinning. The obtained PLA/PHO fibers were cylindrical, smaller in size, more hydrophilic and had a higher degree of biopolymer crystallinity and more favorable mechanical properties in comparison to the pure PLA sample. Cytotoxicity evaluation with human lung fibroblasts (MRC5 cells) combined with confocal microscopy were used to visualize mouse embryonic fibroblasts (MEF 3T3 cell line) migration and distribution showed that PLA/PHO samples support exceptional cell adhesion and viability, indicating excellent biocompatibility. The obtained results suggest that PLA/PHO fibrous biomaterials can be potentially used as biocompatible, biomimetic scaffolds for tissue engineering applications.
T2  - RSC advances
T2  - RSC advancesRSC Adv
T1  - Biological and physiochemical studies of electrospun polylactid/polyhydroxyoctanoate PLA/P(3HO) scaffolds for tissue engineering applications
EP  - 24128
IS  - 34
SP  - 24112
VL  - 13
DO  - 10.1039/d3ra03021k
ER  - 

@article{
author = "Solarz, Daria and Witko, Tomasz and Karcz, Robert and Malagurski, Ivana and Ponjavic, Marijana and Levic, Steva and Nesic, Aleksandra and Guzik, Maciej and Savic, Sanja and Nikodinovic-Runic, Jasmina",
year = "2023",
abstract = "Polyhydroxyoctanoate, as a biocompatible and biodegradable biopolymer, represents an ideal candidate for biomedical applications. However, physical properties make it unsuitable for electrospinning, currently the most widely used technique for fabrication of fibrous scaffolds. To overcome this, it was blended with polylactic acid and polymer blend fibrous biomaterials were produced by electrospinning. The obtained PLA/PHO fibers were cylindrical, smaller in size, more hydrophilic and had a higher degree of biopolymer crystallinity and more favorable mechanical properties in comparison to the pure PLA sample. Cytotoxicity evaluation with human lung fibroblasts (MRC5 cells) combined with confocal microscopy were used to visualize mouse embryonic fibroblasts (MEF 3T3 cell line) migration and distribution showed that PLA/PHO samples support exceptional cell adhesion and viability, indicating excellent biocompatibility. The obtained results suggest that PLA/PHO fibrous biomaterials can be potentially used as biocompatible, biomimetic scaffolds for tissue engineering applications.",
journal = "RSC advances, RSC advancesRSC Adv",
title = "Biological and physiochemical studies of electrospun polylactid/polyhydroxyoctanoate PLA/P(3HO) scaffolds for tissue engineering applications",
pages = "24128-24112",
number = "34",
volume = "13",
doi = "10.1039/d3ra03021k"
}

Solarz, D., Witko, T., Karcz, R., Malagurski, I., Ponjavic, M., Levic, S., Nesic, A., Guzik, M., Savic, S.,& Nikodinovic-Runic, J.. (2023). Biological and physiochemical studies of electrospun polylactid/polyhydroxyoctanoate PLA/P(3HO) scaffolds for tissue engineering applications. in RSC advances, 13(34), 24112-24128.
https://doi.org/10.1039/d3ra03021k

Solarz D, Witko T, Karcz R, Malagurski I, Ponjavic M, Levic S, Nesic A, Guzik M, Savic S, Nikodinovic-Runic J. Biological and physiochemical studies of electrospun polylactid/polyhydroxyoctanoate PLA/P(3HO) scaffolds for tissue engineering applications. in RSC advances. 2023;13(34):24112-24128.
doi:10.1039/d3ra03021k .

Solarz, Daria, Witko, Tomasz, Karcz, Robert, Malagurski, Ivana, Ponjavic, Marijana, Levic, Steva, Nesic, Aleksandra, Guzik, Maciej, Savic, Sanja, Nikodinovic-Runic, Jasmina, "Biological and physiochemical studies of electrospun polylactid/polyhydroxyoctanoate PLA/P(3HO) scaffolds for tissue engineering applications" in RSC advances, 13, no. 34 (2023):24112-24128,
https://doi.org/10.1039/d3ra03021k . .

TY  - CONF
AU  - Filipović, Suzana
AU  - Obradović, Nina
AU  - Fahrenholtz, William G.
AU  - Marinković, Bojan A.
AU  - Rogan, Jelena
AU  - Lević, S.
AU  - Pavlović, Vladimir
PY  - 2019
UR  - http://dais.sanu.ac.rs/123456789/6779
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5743
AB  - Magnesium aluminate has spinel structure and very good mechanical, chemical, and thermal properties. Owing to these properties, it has a wide range of applications including refractory ceramics, optically transparent ceramic windows and armors. Its low dielectric permeability and low loss tangent enable its using for integrated electronic devices, as well. Furthermore, as a porous ceramic, magnesium aluminate has important application as humidity sensor, catalyst and filter for waste water purification. In this paper, synthesis and characterization of MgAl2O4 was performed. Stochiometric ratio of MgO and Al2O3powders was mixed and calcined within the temperatures range 1500-1800 oC to produce pure spinel phase. Thereafter pellets were crushed and treated in planetary ball mill for 60 minutes to obtained fine grain. All powders, calcined and milled, were examined for phase composition, crystal structure, and morphology. The obtained results showed that by increasing the temperature denser samples but more fragile have been synthesized. Milling for 1 hour leads to crumble of bigger particles and getting finer, single phase powders. XRPD and Raman spectroscopy showed disorder in crystal structure after milling.
PB  - Belgrade : Serbian Ceramic Society
C3  - Program and the Book of abstracts / Serbian Ceramic Society Conference Advanced Ceramics and Application VIII : New Frontiers in Multifunctional Material Science and Processing, Serbia, Belgrade, 23-25. September 2019
T1  - Morphological and structural characterization of spinel MgAl2O4
EP  - 32
SP  - 32
UR  - https://hdl.handle.net/21.15107/rcub_dais_6779
ER  - 

@conference{
author = "Filipović, Suzana and Obradović, Nina and Fahrenholtz, William G. and Marinković, Bojan A. and Rogan, Jelena and Lević, S. and Pavlović, Vladimir",
year = "2019",
abstract = "Magnesium aluminate has spinel structure and very good mechanical, chemical, and thermal properties. Owing to these properties, it has a wide range of applications including refractory ceramics, optically transparent ceramic windows and armors. Its low dielectric permeability and low loss tangent enable its using for integrated electronic devices, as well. Furthermore, as a porous ceramic, magnesium aluminate has important application as humidity sensor, catalyst and filter for waste water purification. In this paper, synthesis and characterization of MgAl2O4 was performed. Stochiometric ratio of MgO and Al2O3powders was mixed and calcined within the temperatures range 1500-1800 oC to produce pure spinel phase. Thereafter pellets were crushed and treated in planetary ball mill for 60 minutes to obtained fine grain. All powders, calcined and milled, were examined for phase composition, crystal structure, and morphology. The obtained results showed that by increasing the temperature denser samples but more fragile have been synthesized. Milling for 1 hour leads to crumble of bigger particles and getting finer, single phase powders. XRPD and Raman spectroscopy showed disorder in crystal structure after milling.",
publisher = "Belgrade : Serbian Ceramic Society",
journal = "Program and the Book of abstracts / Serbian Ceramic Society Conference Advanced Ceramics and Application VIII : New Frontiers in Multifunctional Material Science and Processing, Serbia, Belgrade, 23-25. September 2019",
title = "Morphological and structural characterization of spinel MgAl2O4",
pages = "32-32",
url = "https://hdl.handle.net/21.15107/rcub_dais_6779"
}

Filipović, S., Obradović, N., Fahrenholtz, W. G., Marinković, B. A., Rogan, J., Lević, S.,& Pavlović, V.. (2019). Morphological and structural characterization of spinel MgAl2O4. in Program and the Book of abstracts / Serbian Ceramic Society Conference Advanced Ceramics and Application VIII : New Frontiers in Multifunctional Material Science and Processing, Serbia, Belgrade, 23-25. September 2019
Belgrade : Serbian Ceramic Society., 32-32.
https://hdl.handle.net/21.15107/rcub_dais_6779

Filipović S, Obradović N, Fahrenholtz WG, Marinković BA, Rogan J, Lević S, Pavlović V. Morphological and structural characterization of spinel MgAl2O4. in Program and the Book of abstracts / Serbian Ceramic Society Conference Advanced Ceramics and Application VIII : New Frontiers in Multifunctional Material Science and Processing, Serbia, Belgrade, 23-25. September 2019. 2019;:32-32.
https://hdl.handle.net/21.15107/rcub_dais_6779 .

Filipović, Suzana, Obradović, Nina, Fahrenholtz, William G., Marinković, Bojan A., Rogan, Jelena, Lević, S., Pavlović, Vladimir, "Morphological and structural characterization of spinel MgAl2O4" in Program and the Book of abstracts / Serbian Ceramic Society Conference Advanced Ceramics and Application VIII : New Frontiers in Multifunctional Material Science and Processing, Serbia, Belgrade, 23-25. September 2019 (2019):32-32,
https://hdl.handle.net/21.15107/rcub_dais_6779 .

TY  - JOUR
AU  - Malagurski, Ivana
AU  - Lević, Steva
AU  - Mitrić, Miodrag
AU  - Pavlović, Vladimir
AU  - Dimitrijević-Branković, Suzana
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4690
AB  - Two bimetallic (Zn/Cu) alginate based nanocomposites, impregnated with carbonate or phosphate mineral phase, were prepared by a facile procedure. Mineralized samples exhibited different morphologies and properties when compared to the non-mineralized sample. Antimicrobial testing against Escherichia coil, Staphylococcus aureus and Candida albicans showed that mineralized samples are more efficient than non-mineralized in elimination of microorganisms. The results of this study suggest that bimetallic mineralized alginates could be potentially used as affordable, easy to produce antimicrobial materials.
PB  - Elsevier Science Bv, Amsterdam
T2  - Materials Letters
T1  - Bimetallic alginate nanocomposites: New antimicrobial biomaterials for biomedical application
EP  - 36
SP  - 32
VL  - 212
DO  - 10.1016/j.matlet.2017.10.046
ER  - 

@article{
author = "Malagurski, Ivana and Lević, Steva and Mitrić, Miodrag and Pavlović, Vladimir and Dimitrijević-Branković, Suzana",
year = "2018",
abstract = "Two bimetallic (Zn/Cu) alginate based nanocomposites, impregnated with carbonate or phosphate mineral phase, were prepared by a facile procedure. Mineralized samples exhibited different morphologies and properties when compared to the non-mineralized sample. Antimicrobial testing against Escherichia coil, Staphylococcus aureus and Candida albicans showed that mineralized samples are more efficient than non-mineralized in elimination of microorganisms. The results of this study suggest that bimetallic mineralized alginates could be potentially used as affordable, easy to produce antimicrobial materials.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "Materials Letters",
title = "Bimetallic alginate nanocomposites: New antimicrobial biomaterials for biomedical application",
pages = "36-32",
volume = "212",
doi = "10.1016/j.matlet.2017.10.046"
}

Malagurski, I., Lević, S., Mitrić, M., Pavlović, V.,& Dimitrijević-Branković, S.. (2018). Bimetallic alginate nanocomposites: New antimicrobial biomaterials for biomedical application. in Materials Letters
Elsevier Science Bv, Amsterdam., 212, 32-36.
https://doi.org/10.1016/j.matlet.2017.10.046

Malagurski I, Lević S, Mitrić M, Pavlović V, Dimitrijević-Branković S. Bimetallic alginate nanocomposites: New antimicrobial biomaterials for biomedical application. in Materials Letters. 2018;212:32-36.
doi:10.1016/j.matlet.2017.10.046 .

Malagurski, Ivana, Lević, Steva, Mitrić, Miodrag, Pavlović, Vladimir, Dimitrijević-Branković, Suzana, "Bimetallic alginate nanocomposites: New antimicrobial biomaterials for biomedical application" in Materials Letters, 212 (2018):32-36,
https://doi.org/10.1016/j.matlet.2017.10.046 . .

TY  - JOUR
AU  - Zec, Jelena
AU  - Tomić, Nataša Z.
AU  - Zrilić, Milorad
AU  - Lević, Steva
AU  - Marinković, Aleksandar
AU  - Jancić-Heinemann, Radmila
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4694
AB  - Ultra-high molecular weight polyethylene (UHMWPE, PE)/oxidized PE (ox-PE) fibers and alumina reinforcement were used in preparation of poly (ethylene-co-vinyl acetate) (EVA)/hydrolyzed EVA (EVAOH) based composites. Different alumina particles were used: nanoparticles (n-Al2O3), whiskers (w-Al2O3), synthesized (mu-Al2O3) and the one doped with iron oxide (Fe-Al2O3). Modification of alumina with (3-glycidyloxypropyl)trimethoxysilane (GLYMO), without pretreatment (S) and subjected to hydrolysis (HS), produced Al2O3/S and Al2O3/HS particles. Optical microscopy was employed in determination of system compatibility. A high increase in tensile strength with 3% Fe-Al2O3/HS and n-Al2O3/HS was a result of improved Al2O3/matrix interfacial interactions in PE/EVAOH based composite.
PB  - Elsevier Sci Ltd, Oxford
T2  - Composites Part B-Engineering
T1  - Optimization of Al2O3 particle modification and UHMWPE fiber oxidation of EVA based hybrid composites: Compatibility, morphological and mechanical properties
EP  - 48
SP  - 36
VL  - 153
DO  - 10.1016/j.compositesb.2018.07.031
ER  - 

@article{
author = "Zec, Jelena and Tomić, Nataša Z. and Zrilić, Milorad and Lević, Steva and Marinković, Aleksandar and Jancić-Heinemann, Radmila",
year = "2018",
abstract = "Ultra-high molecular weight polyethylene (UHMWPE, PE)/oxidized PE (ox-PE) fibers and alumina reinforcement were used in preparation of poly (ethylene-co-vinyl acetate) (EVA)/hydrolyzed EVA (EVAOH) based composites. Different alumina particles were used: nanoparticles (n-Al2O3), whiskers (w-Al2O3), synthesized (mu-Al2O3) and the one doped with iron oxide (Fe-Al2O3). Modification of alumina with (3-glycidyloxypropyl)trimethoxysilane (GLYMO), without pretreatment (S) and subjected to hydrolysis (HS), produced Al2O3/S and Al2O3/HS particles. Optical microscopy was employed in determination of system compatibility. A high increase in tensile strength with 3% Fe-Al2O3/HS and n-Al2O3/HS was a result of improved Al2O3/matrix interfacial interactions in PE/EVAOH based composite.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Composites Part B-Engineering",
title = "Optimization of Al2O3 particle modification and UHMWPE fiber oxidation of EVA based hybrid composites: Compatibility, morphological and mechanical properties",
pages = "48-36",
volume = "153",
doi = "10.1016/j.compositesb.2018.07.031"
}

Zec, J., Tomić, N. Z., Zrilić, M., Lević, S., Marinković, A.,& Jancić-Heinemann, R.. (2018). Optimization of Al2O3 particle modification and UHMWPE fiber oxidation of EVA based hybrid composites: Compatibility, morphological and mechanical properties. in Composites Part B-Engineering
Elsevier Sci Ltd, Oxford., 153, 36-48.
https://doi.org/10.1016/j.compositesb.2018.07.031

Zec J, Tomić NZ, Zrilić M, Lević S, Marinković A, Jancić-Heinemann R. Optimization of Al2O3 particle modification and UHMWPE fiber oxidation of EVA based hybrid composites: Compatibility, morphological and mechanical properties. in Composites Part B-Engineering. 2018;153:36-48.
doi:10.1016/j.compositesb.2018.07.031 .

Zec, Jelena, Tomić, Nataša Z., Zrilić, Milorad, Lević, Steva, Marinković, Aleksandar, Jancić-Heinemann, Radmila, "Optimization of Al2O3 particle modification and UHMWPE fiber oxidation of EVA based hybrid composites: Compatibility, morphological and mechanical properties" in Composites Part B-Engineering, 153 (2018):36-48,
https://doi.org/10.1016/j.compositesb.2018.07.031 . .

TY  - JOUR
AU  - Stajić, Slaviša
AU  - Stanišić, Nikola
AU  - Lević, Steva
AU  - Tomović, Vladimir
AU  - Lilić, Slobodan
AU  - Vranić, Danijela
AU  - Jokanović, Marija
AU  - Živković, Dušan
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4642
AB  - The aim of this study was to determine the extent of changes in physico-chemical and sensory properties of dry fermented sausages where pork backfat was partly replaced by flaxseed oil used as liquid (FXL), after encapsulation (DM), and pie-emulsified with alginate (FXA) and soy protein isolate (FXI). During production and storage, similar pH values of all products were observed. FXL sausages had significantly lower (p lt 0.05) weight loss which led to significantly higher moisture content, significantly lower fat content, hardness and chewiness. Also, FXL sausages had the lowest grades in terms of sensory attributes, such as colour. odour. taste, texture and overall acceptability. Flaxseed oil preparations affected the parameters of instrumental colour analysis of sausages. All modified products had significantly higher yellowness (relative to control) and FXI sausages relative to other modified products. Regarding consumer sensory evaluation, FXA sausages stood out among modified products because all other modified products had significantly lower grades relative to control. The thirty-day storage period did not lead to significant changes (p>0.05) in any of the observed sensory characteristics.
PB  - De Gruyter Poland Sp Zoo, Warsaw
T2  - Polish Journal of Food and Nutrition Sciences
T1  - Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations
EP  - 375
IS  - 4
SP  - 367
VL  - 68
DO  - 10.2478/pjfns-2018-0006
ER  - 

@article{
author = "Stajić, Slaviša and Stanišić, Nikola and Lević, Steva and Tomović, Vladimir and Lilić, Slobodan and Vranić, Danijela and Jokanović, Marija and Živković, Dušan",
year = "2018",
abstract = "The aim of this study was to determine the extent of changes in physico-chemical and sensory properties of dry fermented sausages where pork backfat was partly replaced by flaxseed oil used as liquid (FXL), after encapsulation (DM), and pie-emulsified with alginate (FXA) and soy protein isolate (FXI). During production and storage, similar pH values of all products were observed. FXL sausages had significantly lower (p lt 0.05) weight loss which led to significantly higher moisture content, significantly lower fat content, hardness and chewiness. Also, FXL sausages had the lowest grades in terms of sensory attributes, such as colour. odour. taste, texture and overall acceptability. Flaxseed oil preparations affected the parameters of instrumental colour analysis of sausages. All modified products had significantly higher yellowness (relative to control) and FXI sausages relative to other modified products. Regarding consumer sensory evaluation, FXA sausages stood out among modified products because all other modified products had significantly lower grades relative to control. The thirty-day storage period did not lead to significant changes (p>0.05) in any of the observed sensory characteristics.",
publisher = "De Gruyter Poland Sp Zoo, Warsaw",
journal = "Polish Journal of Food and Nutrition Sciences",
title = "Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations",
pages = "375-367",
number = "4",
volume = "68",
doi = "10.2478/pjfns-2018-0006"
}

Stajić, S., Stanišić, N., Lević, S., Tomović, V., Lilić, S., Vranić, D., Jokanović, M.,& Živković, D.. (2018). Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations. in Polish Journal of Food and Nutrition Sciences
De Gruyter Poland Sp Zoo, Warsaw., 68(4), 367-375.
https://doi.org/10.2478/pjfns-2018-0006

Stajić S, Stanišić N, Lević S, Tomović V, Lilić S, Vranić D, Jokanović M, Živković D. Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations. in Polish Journal of Food and Nutrition Sciences. 2018;68(4):367-375.
doi:10.2478/pjfns-2018-0006 .

Stajić, Slaviša, Stanišić, Nikola, Lević, Steva, Tomović, Vladimir, Lilić, Slobodan, Vranić, Danijela, Jokanović, Marija, Živković, Dušan, "Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations" in Polish Journal of Food and Nutrition Sciences, 68, no. 4 (2018):367-375,
https://doi.org/10.2478/pjfns-2018-0006 . .

TY  - JOUR
AU  - Pajić-Lijaković, Ivana
AU  - Milivojević, Milan
AU  - Lević, Steva
AU  - Trifković, Kata
AU  - Dajić-Stevanović, Zora
AU  - Radošević, Radenko
AU  - Nedović, Viktor
AU  - Bugarski, Branko
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4366
AB  - Microenvironmentally restricted yeast cell growth within Ca-alginate beads with and without entrapped gas bubbles was considered based on experimental data. Cell growth dynamics was described by (1) the dimensionless cell number density as a function of the cell growth time and (2) the cell distribution per bead cross sections. One of the key control parameters for bioprocess optimization is the matrix resistance stress generated during immobilized cell expansion. The dynamics of the increase in matrix stress was described theoretically based on a multi-scale mathematical model. In order to estimate and reduce the accumulation of matrix stress we considered repeated stress relaxation cycles in separate rheological experiments without immobilized cells. The results revealed that the increase in resistance stress within the Ca-alginate matrix was significant (similar to 7 kPa) after 10 repeated cycles, even under a low compression strain of 2% per cycle. The stress could be reduced by using the Ca-alginate matrix with entrapped gas bubbles. The final cell concentration within the beads with entrapped bubbles was 3.3 times higher in comparison with the beads without bubbles. The bubbles could locally amortize the compression effects within the surrounding cell clusters.
PB  - Elsevier Sci Ltd, Oxford
T2  - Process Biochemistry
T1  - Matrix resistance stress: A key parameter for immobilized cell growth regulation
EP  - 43
SP  - 30
VL  - 52
DO  - 10.1016/j.procbio.2016.10.017
ER  - 

@article{
author = "Pajić-Lijaković, Ivana and Milivojević, Milan and Lević, Steva and Trifković, Kata and Dajić-Stevanović, Zora and Radošević, Radenko and Nedović, Viktor and Bugarski, Branko",
year = "2017",
abstract = "Microenvironmentally restricted yeast cell growth within Ca-alginate beads with and without entrapped gas bubbles was considered based on experimental data. Cell growth dynamics was described by (1) the dimensionless cell number density as a function of the cell growth time and (2) the cell distribution per bead cross sections. One of the key control parameters for bioprocess optimization is the matrix resistance stress generated during immobilized cell expansion. The dynamics of the increase in matrix stress was described theoretically based on a multi-scale mathematical model. In order to estimate and reduce the accumulation of matrix stress we considered repeated stress relaxation cycles in separate rheological experiments without immobilized cells. The results revealed that the increase in resistance stress within the Ca-alginate matrix was significant (similar to 7 kPa) after 10 repeated cycles, even under a low compression strain of 2% per cycle. The stress could be reduced by using the Ca-alginate matrix with entrapped gas bubbles. The final cell concentration within the beads with entrapped bubbles was 3.3 times higher in comparison with the beads without bubbles. The bubbles could locally amortize the compression effects within the surrounding cell clusters.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Process Biochemistry",
title = "Matrix resistance stress: A key parameter for immobilized cell growth regulation",
pages = "43-30",
volume = "52",
doi = "10.1016/j.procbio.2016.10.017"
}

Pajić-Lijaković, I., Milivojević, M., Lević, S., Trifković, K., Dajić-Stevanović, Z., Radošević, R., Nedović, V.,& Bugarski, B.. (2017). Matrix resistance stress: A key parameter for immobilized cell growth regulation. in Process Biochemistry
Elsevier Sci Ltd, Oxford., 52, 30-43.
https://doi.org/10.1016/j.procbio.2016.10.017

Pajić-Lijaković I, Milivojević M, Lević S, Trifković K, Dajić-Stevanović Z, Radošević R, Nedović V, Bugarski B. Matrix resistance stress: A key parameter for immobilized cell growth regulation. in Process Biochemistry. 2017;52:30-43.
doi:10.1016/j.procbio.2016.10.017 .

Pajić-Lijaković, Ivana, Milivojević, Milan, Lević, Steva, Trifković, Kata, Dajić-Stevanović, Zora, Radošević, Radenko, Nedović, Viktor, Bugarski, Branko, "Matrix resistance stress: A key parameter for immobilized cell growth regulation" in Process Biochemistry, 52 (2017):30-43,
https://doi.org/10.1016/j.procbio.2016.10.017 . .

TY  - CONF
AU  - Salević, Ana
AU  - Kalušević, Ana
AU  - Lević, Steva
AU  - Bugarski, Branko
AU  - Nedović, Viktor
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4472
AB  - Blackberry leaves have been used as a tea substituent in many herbal mixtures. Medicinal properties of this plant material are related to a high level of components with antioxidant activity, such as phenolic compounds. The aim of the research was to evaluate the effect of different extraction conditions on the content of phenolic compounds and antioxidant activity of blackberry leaves extracts. In this study, blackberry leaves extracts were produced by an aqueous extraction procedure. Different extraction conditions: water temperature (40 and 80 degrees C) and extraction time (15 and 30 min) were investigated. The blackberry leaves extract prepared by applying higher temperature (80 degrees C) and longer time (30 minutes) was characterized by the highest contents of total phenolic compounds (1534.15 mg gallic acid equivalents L-1), flavonoids (715 mg quercetin equivalents L-1) and flavan-3-ols (28.21 mg (+)-catechin L-1). Also, this extract expressed the highest antioxidant activity in terms of the ferric reducing ability of plasma (27.33 mmol Trolox equivalents L-1) and generation of 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical cation (1.47 mmol Trolox equivalents L-1). The obtained results indicated that the produced extracts are a rich source of phenolic compounds with high antioxidant activity. Among investigated conditions, the use of water heated to higher temperature (80 degrees C) during prolonged time (30 min) is the most optimal procedure for the extraction of phenolic compounds with antioxidant activity from blackberry leaves. Further research is needed to determine the exact phenolic profile and their bioavailability, as well as to develop new functional food ingredients or nutraceuticals containing blackberry leaves extracts.
PB  - Latvia Univ Agriculture, Jelgava
C3  - Foodbalt 2017 - 11th Baltic Conference on Food Science and Technology: Food Science and Technology I
T1  - Effect of extraction conditions on phenolic compounds from blackberry leaves extracts
EP  - 44
SP  - 40
DO  - 10.22616/foodbalt.2017.041
ER  - 

@conference{
author = "Salević, Ana and Kalušević, Ana and Lević, Steva and Bugarski, Branko and Nedović, Viktor",
year = "2017",
abstract = "Blackberry leaves have been used as a tea substituent in many herbal mixtures. Medicinal properties of this plant material are related to a high level of components with antioxidant activity, such as phenolic compounds. The aim of the research was to evaluate the effect of different extraction conditions on the content of phenolic compounds and antioxidant activity of blackberry leaves extracts. In this study, blackberry leaves extracts were produced by an aqueous extraction procedure. Different extraction conditions: water temperature (40 and 80 degrees C) and extraction time (15 and 30 min) were investigated. The blackberry leaves extract prepared by applying higher temperature (80 degrees C) and longer time (30 minutes) was characterized by the highest contents of total phenolic compounds (1534.15 mg gallic acid equivalents L-1), flavonoids (715 mg quercetin equivalents L-1) and flavan-3-ols (28.21 mg (+)-catechin L-1). Also, this extract expressed the highest antioxidant activity in terms of the ferric reducing ability of plasma (27.33 mmol Trolox equivalents L-1) and generation of 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical cation (1.47 mmol Trolox equivalents L-1). The obtained results indicated that the produced extracts are a rich source of phenolic compounds with high antioxidant activity. Among investigated conditions, the use of water heated to higher temperature (80 degrees C) during prolonged time (30 min) is the most optimal procedure for the extraction of phenolic compounds with antioxidant activity from blackberry leaves. Further research is needed to determine the exact phenolic profile and their bioavailability, as well as to develop new functional food ingredients or nutraceuticals containing blackberry leaves extracts.",
publisher = "Latvia Univ Agriculture, Jelgava",
journal = "Foodbalt 2017 - 11th Baltic Conference on Food Science and Technology: Food Science and Technology I",
title = "Effect of extraction conditions on phenolic compounds from blackberry leaves extracts",
pages = "44-40",
doi = "10.22616/foodbalt.2017.041"
}

Salević, A., Kalušević, A., Lević, S., Bugarski, B.,& Nedović, V.. (2017). Effect of extraction conditions on phenolic compounds from blackberry leaves extracts. in Foodbalt 2017 - 11th Baltic Conference on Food Science and Technology: Food Science and Technology I
Latvia Univ Agriculture, Jelgava., 40-44.
https://doi.org/10.22616/foodbalt.2017.041

Salević A, Kalušević A, Lević S, Bugarski B, Nedović V. Effect of extraction conditions on phenolic compounds from blackberry leaves extracts. in Foodbalt 2017 - 11th Baltic Conference on Food Science and Technology: Food Science and Technology I. 2017;:40-44.
doi:10.22616/foodbalt.2017.041 .

Salević, Ana, Kalušević, Ana, Lević, Steva, Bugarski, Branko, Nedović, Viktor, "Effect of extraction conditions on phenolic compounds from blackberry leaves extracts" in Foodbalt 2017 - 11th Baltic Conference on Food Science and Technology: Food Science and Technology I (2017):40-44,
https://doi.org/10.22616/foodbalt.2017.041 . .

TY  - JOUR
AU  - Malagurski, Ivana
AU  - Lević, Steva
AU  - Pantić, Milena
AU  - Matijasević, Danka
AU  - Mitrić, Miodrag
AU  - Pavlović, Vladimir
AU  - Dimitrijević-Branković, Suzana
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4336
AB  - New bioactive and antimicrobial biomaterials were produced by alginate-mediated biomineralization with Zn-mineral phase. The synthesis procedure is simple, cost-effective and resulted in. two different Zn-mineralized alginate nanocomposites, Zn-carbonate/Zn-alginate and Zn-phosphate/Zn-alginate. The presence of Zn-mineral phase and its type, have significantly affected nanocomposite morphology, stability, total metallic loading and potential to release Zn(II) in physiological environment. Antimicrobial experiments showed that both types of Zn-mineralized nanocomposites exhibit strong antimicrobial effect against Escherichia coli, Staphylococcus aureus and Candida albicans. These results suggest that alginate biomineralization, where minerals are salts of essential metallic ions like Zn(II), represents a'good strategy for designing multifunctional biomaterials for potential biomedical applications.
PB  - Elsevier Sci Ltd, Oxford
T2  - Carbohydrate Polymers
T1  - Synthesis and antimicrobial properties of Zn-mineralized alginate nanocomposites
EP  - 321
SP  - 313
VL  - 165
DO  - 10.1016/j.carbpol.2017.02.064
ER  - 

@article{
author = "Malagurski, Ivana and Lević, Steva and Pantić, Milena and Matijasević, Danka and Mitrić, Miodrag and Pavlović, Vladimir and Dimitrijević-Branković, Suzana",
year = "2017",
abstract = "New bioactive and antimicrobial biomaterials were produced by alginate-mediated biomineralization with Zn-mineral phase. The synthesis procedure is simple, cost-effective and resulted in. two different Zn-mineralized alginate nanocomposites, Zn-carbonate/Zn-alginate and Zn-phosphate/Zn-alginate. The presence of Zn-mineral phase and its type, have significantly affected nanocomposite morphology, stability, total metallic loading and potential to release Zn(II) in physiological environment. Antimicrobial experiments showed that both types of Zn-mineralized nanocomposites exhibit strong antimicrobial effect against Escherichia coli, Staphylococcus aureus and Candida albicans. These results suggest that alginate biomineralization, where minerals are salts of essential metallic ions like Zn(II), represents a'good strategy for designing multifunctional biomaterials for potential biomedical applications.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Carbohydrate Polymers",
title = "Synthesis and antimicrobial properties of Zn-mineralized alginate nanocomposites",
pages = "321-313",
volume = "165",
doi = "10.1016/j.carbpol.2017.02.064"
}

Malagurski, I., Lević, S., Pantić, M., Matijasević, D., Mitrić, M., Pavlović, V.,& Dimitrijević-Branković, S.. (2017). Synthesis and antimicrobial properties of Zn-mineralized alginate nanocomposites. in Carbohydrate Polymers
Elsevier Sci Ltd, Oxford., 165, 313-321.
https://doi.org/10.1016/j.carbpol.2017.02.064

Malagurski I, Lević S, Pantić M, Matijasević D, Mitrić M, Pavlović V, Dimitrijević-Branković S. Synthesis and antimicrobial properties of Zn-mineralized alginate nanocomposites. in Carbohydrate Polymers. 2017;165:313-321.
doi:10.1016/j.carbpol.2017.02.064 .

Malagurski, Ivana, Lević, Steva, Pantić, Milena, Matijasević, Danka, Mitrić, Miodrag, Pavlović, Vladimir, Dimitrijević-Branković, Suzana, "Synthesis and antimicrobial properties of Zn-mineralized alginate nanocomposites" in Carbohydrate Polymers, 165 (2017):313-321,
https://doi.org/10.1016/j.carbpol.2017.02.064 . .

TY  - JOUR
AU  - Kalušević, Ana
AU  - Lević, Steva
AU  - Calija, Bojan
AU  - Pantić, Milena
AU  - Belović, Miona
AU  - Pavlović, Vladimir
AU  - Bugarski, Branko
AU  - Milić, Jela
AU  - Žilić, Sladjana
AU  - Nedović, Viktor
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4458
AB  - Black soybean coat is insufficiently valorised food production waste rich in anthocyanins. The goal of the study was to examine physicochemical properties of spray dried extract of black soybean coat in regard to carrier materials: maltodextrin, gum Arabic, and skimmed milk powder. Maltodextrin and gum Arabic-based microparticles were spherical and non-porous while skimmed milk powder-based were irregularly shaped. Low water activity of microparticles (0.31-0.33), good powders characteristics, high solubility (80.3-94.3%) and encapsulation yields (63.7-77.0%) were determined. All microparticles exhibited significant antioxidant capacity (243-386 mu molTE/g), good colour stability after three months of storage and antimicrobial activity. High content of total anthocyanins, with cyanidin-3-glucoside as predominant, were achieved. In vitro release of anthocyanins from microparticles was sustained, particularly from gum Arabic-based. These findings suggest that proposed simple eco-friendly extraction and microencapsulation procedures could serve as valuable tools for valorisation and conversion of black soybean coat into highly functional and stable food colourant.
PB  - Taylor & Francis Ltd, Abingdon
T2  - Journal of Microencapsulation
T1  - Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder
EP  - 487
IS  - 5
SP  - 475
VL  - 34
DO  - 10.1080/02652048.2017.1354939
ER  - 

@article{
author = "Kalušević, Ana and Lević, Steva and Calija, Bojan and Pantić, Milena and Belović, Miona and Pavlović, Vladimir and Bugarski, Branko and Milić, Jela and Žilić, Sladjana and Nedović, Viktor",
year = "2017",
abstract = "Black soybean coat is insufficiently valorised food production waste rich in anthocyanins. The goal of the study was to examine physicochemical properties of spray dried extract of black soybean coat in regard to carrier materials: maltodextrin, gum Arabic, and skimmed milk powder. Maltodextrin and gum Arabic-based microparticles were spherical and non-porous while skimmed milk powder-based were irregularly shaped. Low water activity of microparticles (0.31-0.33), good powders characteristics, high solubility (80.3-94.3%) and encapsulation yields (63.7-77.0%) were determined. All microparticles exhibited significant antioxidant capacity (243-386 mu molTE/g), good colour stability after three months of storage and antimicrobial activity. High content of total anthocyanins, with cyanidin-3-glucoside as predominant, were achieved. In vitro release of anthocyanins from microparticles was sustained, particularly from gum Arabic-based. These findings suggest that proposed simple eco-friendly extraction and microencapsulation procedures could serve as valuable tools for valorisation and conversion of black soybean coat into highly functional and stable food colourant.",
publisher = "Taylor & Francis Ltd, Abingdon",
journal = "Journal of Microencapsulation",
title = "Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder",
pages = "487-475",
number = "5",
volume = "34",
doi = "10.1080/02652048.2017.1354939"
}

Kalušević, A., Lević, S., Calija, B., Pantić, M., Belović, M., Pavlović, V., Bugarski, B., Milić, J., Žilić, S.,& Nedović, V.. (2017). Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder. in Journal of Microencapsulation
Taylor & Francis Ltd, Abingdon., 34(5), 475-487.
https://doi.org/10.1080/02652048.2017.1354939

Kalušević A, Lević S, Calija B, Pantić M, Belović M, Pavlović V, Bugarski B, Milić J, Žilić S, Nedović V. Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder. in Journal of Microencapsulation. 2017;34(5):475-487.
doi:10.1080/02652048.2017.1354939 .

Kalušević, Ana, Lević, Steva, Calija, Bojan, Pantić, Milena, Belović, Miona, Pavlović, Vladimir, Bugarski, Branko, Milić, Jela, Žilić, Sladjana, Nedović, Viktor, "Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder" in Journal of Microencapsulation, 34, no. 5 (2017):475-487,
https://doi.org/10.1080/02652048.2017.1354939 . .

TY  - JOUR
AU  - Budimirović, Dragoslav
AU  - Velicković, Zlate
AU  - Djokić, Veljko
AU  - Milosauljević, Milutin
AU  - Markovski, Jasmina
AU  - Lević, Steva
AU  - Marinković, Aleksandar D.
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4385
AB  - A novel adsorbents, 6-arm amino polyethylene glycol functionalized multiwall carbon nanotubes (PEG/MWCNT) loaded with alpha-FeOOH (Fe/PEG/MWCNT), and hybrid alpha-FeOOH/alpha-MnO2 nano-deposit (Fe-Mn/PEG/MWCNT) were used for As(V) removal. In a batch test, the influence of pH, contact time, initial ion concentration and temperature on adsorption efficiency was studied. Time-dependent adsorption was best described by pseudo-second-order kinetic model and Weber-Morris model which predicted intra-particle diffusion as a rate controlling step of overall process. Competitive kinetic study in the presence of interfering ions shows low detrimental effect on both capacity and kinetic of As(V) removal. Thermodynamic parameters showed that the adsorption was spontaneous and endothermic processes. Influences of the pH, iron oxide loading and interfering ions were modeled by using Visual MINTEQ software. High adsorption capacities: 49.39 and 59.78 mg g(-1) were obtained for Fe/- and Fe-Mn/PEG/MWCNT, respectively, and multi-cycle reusability indicated high applicability of obtained material. Two step removal process, in a batch study, was successfully performed by using PEG/MWCNT for cations removal in the first step, and Fe or Fe-Mn/PEG/MWCNT for As(V) removal in the second.
PB  - Inst Chemical Engineers, Rugby
T2  - Chemical Engineering Research & Design
T1  - Efficient As(V) removal by alpha-FeOOH and alpha-FeOOH/alpha-MnO2 embedded PEG-6-arm functionalized multiwall carbon nanotubes
EP  - 86
SP  - 75
VL  - 119
DO  - 10.1016/j.cherd.2017.01.010
ER  - 

@article{
author = "Budimirović, Dragoslav and Velicković, Zlate and Djokić, Veljko and Milosauljević, Milutin and Markovski, Jasmina and Lević, Steva and Marinković, Aleksandar D.",
year = "2017",
abstract = "A novel adsorbents, 6-arm amino polyethylene glycol functionalized multiwall carbon nanotubes (PEG/MWCNT) loaded with alpha-FeOOH (Fe/PEG/MWCNT), and hybrid alpha-FeOOH/alpha-MnO2 nano-deposit (Fe-Mn/PEG/MWCNT) were used for As(V) removal. In a batch test, the influence of pH, contact time, initial ion concentration and temperature on adsorption efficiency was studied. Time-dependent adsorption was best described by pseudo-second-order kinetic model and Weber-Morris model which predicted intra-particle diffusion as a rate controlling step of overall process. Competitive kinetic study in the presence of interfering ions shows low detrimental effect on both capacity and kinetic of As(V) removal. Thermodynamic parameters showed that the adsorption was spontaneous and endothermic processes. Influences of the pH, iron oxide loading and interfering ions were modeled by using Visual MINTEQ software. High adsorption capacities: 49.39 and 59.78 mg g(-1) were obtained for Fe/- and Fe-Mn/PEG/MWCNT, respectively, and multi-cycle reusability indicated high applicability of obtained material. Two step removal process, in a batch study, was successfully performed by using PEG/MWCNT for cations removal in the first step, and Fe or Fe-Mn/PEG/MWCNT for As(V) removal in the second.",
publisher = "Inst Chemical Engineers, Rugby",
journal = "Chemical Engineering Research & Design",
title = "Efficient As(V) removal by alpha-FeOOH and alpha-FeOOH/alpha-MnO2 embedded PEG-6-arm functionalized multiwall carbon nanotubes",
pages = "86-75",
volume = "119",
doi = "10.1016/j.cherd.2017.01.010"
}

Budimirović, D., Velicković, Z., Djokić, V., Milosauljević, M., Markovski, J., Lević, S.,& Marinković, A. D.. (2017). Efficient As(V) removal by alpha-FeOOH and alpha-FeOOH/alpha-MnO2 embedded PEG-6-arm functionalized multiwall carbon nanotubes. in Chemical Engineering Research & Design
Inst Chemical Engineers, Rugby., 119, 75-86.
https://doi.org/10.1016/j.cherd.2017.01.010

Budimirović D, Velicković Z, Djokić V, Milosauljević M, Markovski J, Lević S, Marinković AD. Efficient As(V) removal by alpha-FeOOH and alpha-FeOOH/alpha-MnO2 embedded PEG-6-arm functionalized multiwall carbon nanotubes. in Chemical Engineering Research & Design. 2017;119:75-86.
doi:10.1016/j.cherd.2017.01.010 .

Budimirović, Dragoslav, Velicković, Zlate, Djokić, Veljko, Milosauljević, Milutin, Markovski, Jasmina, Lević, Steva, Marinković, Aleksandar D., "Efficient As(V) removal by alpha-FeOOH and alpha-FeOOH/alpha-MnO2 embedded PEG-6-arm functionalized multiwall carbon nanotubes" in Chemical Engineering Research & Design, 119 (2017):75-86,
https://doi.org/10.1016/j.cherd.2017.01.010 . .

TY  - JOUR
AU  - Malagurski, Ivana
AU  - Lević, Steva
AU  - Nesić, Aleksandra
AU  - Mitrić, Miodrag
AU  - Pavlović, Vladimir
AU  - Dimitrijević-Branković, Suzana
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4493
AB  - New mineralized, agar-based nanocomposite films (Zn-carbonate and Zn-phosphate/agar) were produced by a combination of in situ precipitation and a casting method. The presence of minerals significantly influenced the morphology, properties and functionality of the obtained nanocomposites. Reinforcement with the Zn-mineral phase improved the mechanical properties of the carbonate-mineralized films, but had a negligible effect on the phosphate-mineralized samples. Both nanocomposites showed improved optical and thermal properties, better Zn(II) release potential in a slightly acidic environment and exhibited antimicrobial activity against S. aureus. These results suggest that Zn-mineralized agar nanocomposite films could be potentially used as affordable, eco-friendly and active food packaging materials.
PB  - Elsevier Sci Ltd, Oxford
T2  - Carbohydrate Polymers
T1  - Mineralized agar-based nanocomposite films: Potential food packaging materials with antimicrobial properties
EP  - 62
SP  - 55
VL  - 175
DO  - 10.1016/j.carbpol.2017.07.064
ER  - 

@article{
author = "Malagurski, Ivana and Lević, Steva and Nesić, Aleksandra and Mitrić, Miodrag and Pavlović, Vladimir and Dimitrijević-Branković, Suzana",
year = "2017",
abstract = "New mineralized, agar-based nanocomposite films (Zn-carbonate and Zn-phosphate/agar) were produced by a combination of in situ precipitation and a casting method. The presence of minerals significantly influenced the morphology, properties and functionality of the obtained nanocomposites. Reinforcement with the Zn-mineral phase improved the mechanical properties of the carbonate-mineralized films, but had a negligible effect on the phosphate-mineralized samples. Both nanocomposites showed improved optical and thermal properties, better Zn(II) release potential in a slightly acidic environment and exhibited antimicrobial activity against S. aureus. These results suggest that Zn-mineralized agar nanocomposite films could be potentially used as affordable, eco-friendly and active food packaging materials.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Carbohydrate Polymers",
title = "Mineralized agar-based nanocomposite films: Potential food packaging materials with antimicrobial properties",
pages = "62-55",
volume = "175",
doi = "10.1016/j.carbpol.2017.07.064"
}

Malagurski, I., Lević, S., Nesić, A., Mitrić, M., Pavlović, V.,& Dimitrijević-Branković, S.. (2017). Mineralized agar-based nanocomposite films: Potential food packaging materials with antimicrobial properties. in Carbohydrate Polymers
Elsevier Sci Ltd, Oxford., 175, 55-62.
https://doi.org/10.1016/j.carbpol.2017.07.064

Malagurski I, Lević S, Nesić A, Mitrić M, Pavlović V, Dimitrijević-Branković S. Mineralized agar-based nanocomposite films: Potential food packaging materials with antimicrobial properties. in Carbohydrate Polymers. 2017;175:55-62.
doi:10.1016/j.carbpol.2017.07.064 .

Malagurski, Ivana, Lević, Steva, Nesić, Aleksandra, Mitrić, Miodrag, Pavlović, Vladimir, Dimitrijević-Branković, Suzana, "Mineralized agar-based nanocomposite films: Potential food packaging materials with antimicrobial properties" in Carbohydrate Polymers, 175 (2017):55-62,
https://doi.org/10.1016/j.carbpol.2017.07.064 . .

TY  - JOUR
AU  - Jovanović, Aleksandra
AU  - Djordjević, Verica B.
AU  - Lević, Steva
AU  - Marković, Smilja
AU  - Pavlović, Vladimir
AU  - Nedović, Viktor
AU  - Bugarski, Branko
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4533
AB  - In the present study, the influence of different encapsulation techniques (lyophilization and spray drying) on gelatin, as a carrier system for delivery of polyphenols compounds, on wild thyme extracts and on encapsulated extracts was investigated. FTIR analyses has shown the presence of carbohydrates, polysaccharides, polyphenols, flavonoids, monoterpenes and carboxylates in the dried extracts, while FTIR spectrum of the encapsulated extracts has shown almost exclusively gelatin-based stripes, indicating the efficient encapsulation of the active ingredients of the extracts and therefore their protection. Scanning electron microscopy has shown that the lyophilization process produced irregularly shaped particles, while spray drying formed spherical and pseudo-spherical particles with rough surface. Using the method of diffraction of laser light, it has been found that spray dried encapsulate possessed significantly lower particle size and significantly better uniformity in comparison to the lyophilized sample. According to the results obtained in differential scanning calorimetry, endothermic peak of lyophilized gelatin encapsulate appeared at higher temperature, thus it can be concluded that lyophilized sample was more thermostable than spray dried parallel. Additionally, the values of enthalpy of gelatin encapsulates were significantly higher compared to pure extracts, which confirmed the presence of stabilizing interactions between the encapsulated components and a carrier.
AB  - U prikazanoj studiji ispitan je uticaj različitih metoda inkapsulacije (liofilizacije i sprej sušenja) na želatin, kao nosač polifenolnih komponenata, na ekstrakte majčine dušice i na njihove želatinske inkapsulate. FTIR analiza je pokazala prisustvo ugljenih hidrata, polisaharida, polifenolnih komponenata, flavonoida, monoterpena i karboksilata u osušenim ekstraktima, dok su FTIR spektri inkapsulata pokazali isključivo trake koje potiču od želatina, što ukazuje na efikasno obavijanje aktivnih komponenata ekstrakata i samim tim njihovu zaštitu. Skenirajuća elektronska mikroskopija je pokazala da proces liofilizacije daje čestice nepravilnog oblika, dok se sprej sušenjem formiraju male čestice sferičnog i pseudo-sferičnog oblika, sa neravnom površinom. Primenom difrakcije laserske svetlosti utvrđeno je da veličina čestica sprej osušenog inkapsulata ima značajno manju vrednost i da je uniformnost značajno veća nego kod liofilizovane paralele. Ispitivanjem termičkih karakteristika, primenom diferencijalne skenirajuće kalorimetrije, pokazano je da se kod liofilizovanog želatinskog inkapsulata endotermni pik nalazi na višoj temperaturi, te se može zaključiti da je pomenuti uzorak termički stabilniji u odnosu na sprej osušen. Dodatno, vrednosti promene entalpije želatinskih inkapsulata ekstrakata bile su značajno veće nego kod čistih ekstrakata, što svedoči o prisustvu stabilizirajućih interakcija između inkapsuliranih komponenata i nosača.
PB  - Savez inženjera i tehničara Srbije, Beograd
T2  - Tehnika
T1  - Gelatin as a carrier system for delivery of polyphenols compounds
T1  - Želatin kao nosač za isporuku polifenolnih komponenata
EP  - 639
IS  - 5
SP  - 633
VL  - 72
DO  - 10.5937/tehnika1705633J
ER  - 

@article{
author = "Jovanović, Aleksandra and Djordjević, Verica B. and Lević, Steva and Marković, Smilja and Pavlović, Vladimir and Nedović, Viktor and Bugarski, Branko",
year = "2017",
abstract = "In the present study, the influence of different encapsulation techniques (lyophilization and spray drying) on gelatin, as a carrier system for delivery of polyphenols compounds, on wild thyme extracts and on encapsulated extracts was investigated. FTIR analyses has shown the presence of carbohydrates, polysaccharides, polyphenols, flavonoids, monoterpenes and carboxylates in the dried extracts, while FTIR spectrum of the encapsulated extracts has shown almost exclusively gelatin-based stripes, indicating the efficient encapsulation of the active ingredients of the extracts and therefore their protection. Scanning electron microscopy has shown that the lyophilization process produced irregularly shaped particles, while spray drying formed spherical and pseudo-spherical particles with rough surface. Using the method of diffraction of laser light, it has been found that spray dried encapsulate possessed significantly lower particle size and significantly better uniformity in comparison to the lyophilized sample. According to the results obtained in differential scanning calorimetry, endothermic peak of lyophilized gelatin encapsulate appeared at higher temperature, thus it can be concluded that lyophilized sample was more thermostable than spray dried parallel. Additionally, the values of enthalpy of gelatin encapsulates were significantly higher compared to pure extracts, which confirmed the presence of stabilizing interactions between the encapsulated components and a carrier., U prikazanoj studiji ispitan je uticaj različitih metoda inkapsulacije (liofilizacije i sprej sušenja) na želatin, kao nosač polifenolnih komponenata, na ekstrakte majčine dušice i na njihove želatinske inkapsulate. FTIR analiza je pokazala prisustvo ugljenih hidrata, polisaharida, polifenolnih komponenata, flavonoida, monoterpena i karboksilata u osušenim ekstraktima, dok su FTIR spektri inkapsulata pokazali isključivo trake koje potiču od želatina, što ukazuje na efikasno obavijanje aktivnih komponenata ekstrakata i samim tim njihovu zaštitu. Skenirajuća elektronska mikroskopija je pokazala da proces liofilizacije daje čestice nepravilnog oblika, dok se sprej sušenjem formiraju male čestice sferičnog i pseudo-sferičnog oblika, sa neravnom površinom. Primenom difrakcije laserske svetlosti utvrđeno je da veličina čestica sprej osušenog inkapsulata ima značajno manju vrednost i da je uniformnost značajno veća nego kod liofilizovane paralele. Ispitivanjem termičkih karakteristika, primenom diferencijalne skenirajuće kalorimetrije, pokazano je da se kod liofilizovanog želatinskog inkapsulata endotermni pik nalazi na višoj temperaturi, te se može zaključiti da je pomenuti uzorak termički stabilniji u odnosu na sprej osušen. Dodatno, vrednosti promene entalpije želatinskih inkapsulata ekstrakata bile su značajno veće nego kod čistih ekstrakata, što svedoči o prisustvu stabilizirajućih interakcija između inkapsuliranih komponenata i nosača.",
publisher = "Savez inženjera i tehničara Srbije, Beograd",
journal = "Tehnika",
title = "Gelatin as a carrier system for delivery of polyphenols compounds, Želatin kao nosač za isporuku polifenolnih komponenata",
pages = "639-633",
number = "5",
volume = "72",
doi = "10.5937/tehnika1705633J"
}

Jovanović, A., Djordjević, V. B., Lević, S., Marković, S., Pavlović, V., Nedović, V.,& Bugarski, B.. (2017). Gelatin as a carrier system for delivery of polyphenols compounds. in Tehnika
Savez inženjera i tehničara Srbije, Beograd., 72(5), 633-639.
https://doi.org/10.5937/tehnika1705633J

Jovanović A, Djordjević VB, Lević S, Marković S, Pavlović V, Nedović V, Bugarski B. Gelatin as a carrier system for delivery of polyphenols compounds. in Tehnika. 2017;72(5):633-639.
doi:10.5937/tehnika1705633J .

Jovanović, Aleksandra, Djordjević, Verica B., Lević, Steva, Marković, Smilja, Pavlović, Vladimir, Nedović, Viktor, Bugarski, Branko, "Gelatin as a carrier system for delivery of polyphenols compounds" in Tehnika, 72, no. 5 (2017):633-639,
https://doi.org/10.5937/tehnika1705633J . .

TY  - CHAP
AU  - Lević, Steva
AU  - Djordjević, Verica B.
AU  - Knežević-Jugović, Zorica
AU  - Kalušević, Ana
AU  - Milašinović, N.
AU  - Bugarski, Branko
AU  - Nedović, Viktor
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4503
AB  - Applications of enzymes in the food industry have been intensively studied and improved in recent years. Moreover, some food processes without enzymatic reactions are too long or even not possible. Enzyme market is dynamic, not only regarding the economical aspect that is expressed by an annual growth of 7-9 per cent, but also concerning new innovations and studies that have been done in recent years.
PB  - CRC Press
T2  - Microbial Enzyme Technology in Food Applications
T1  - Enzyme encapsulation technologies and their applications in food processing
EP  - 502
SP  - 469
DO  - 10.1201/9781315368405
ER  - 

@inbook{
author = "Lević, Steva and Djordjević, Verica B. and Knežević-Jugović, Zorica and Kalušević, Ana and Milašinović, N. and Bugarski, Branko and Nedović, Viktor",
year = "2017",
abstract = "Applications of enzymes in the food industry have been intensively studied and improved in recent years. Moreover, some food processes without enzymatic reactions are too long or even not possible. Enzyme market is dynamic, not only regarding the economical aspect that is expressed by an annual growth of 7-9 per cent, but also concerning new innovations and studies that have been done in recent years.",
publisher = "CRC Press",
journal = "Microbial Enzyme Technology in Food Applications",
booktitle = "Enzyme encapsulation technologies and their applications in food processing",
pages = "502-469",
doi = "10.1201/9781315368405"
}

Lević, S., Djordjević, V. B., Knežević-Jugović, Z., Kalušević, A., Milašinović, N., Bugarski, B.,& Nedović, V.. (2017). Enzyme encapsulation technologies and their applications in food processing. in Microbial Enzyme Technology in Food Applications
CRC Press., 469-502.
https://doi.org/10.1201/9781315368405

Lević S, Djordjević VB, Knežević-Jugović Z, Kalušević A, Milašinović N, Bugarski B, Nedović V. Enzyme encapsulation technologies and their applications in food processing. in Microbial Enzyme Technology in Food Applications. 2017;:469-502.
doi:10.1201/9781315368405 .

Lević, Steva, Djordjević, Verica B., Knežević-Jugović, Zorica, Kalušević, Ana, Milašinović, N., Bugarski, Branko, Nedović, Viktor, "Enzyme encapsulation technologies and their applications in food processing" in Microbial Enzyme Technology in Food Applications (2017):469-502,
https://doi.org/10.1201/9781315368405 . .

TY  - JOUR
AU  - Kalušević, Ana
AU  - Lević, Steva
AU  - Calija, Bojan R.
AU  - Milić, Jela
AU  - Pavlović, Vladimir
AU  - Bugarski, Branko
AU  - Nedović, Viktor
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4480
AB  - The goal of this study was to investigate the characteristics of grape skin extract (GSE) spray dried with different carriers: maltodextrin (MD), gum Arabic (GA) and skim milk powder (SMP). The grape skin extract was obtained from winery by-product of red grape variety Prokupac (Vitis vinifera L.). The morphology of the powders, their thermal, chemical and physical properties (water activity, bulk and tapped densities, solubility), as well as release studies in different pH conditions were analyzed. Total anthocyanin content and total phenolic content were determined by spectrophotometric methods. MD and GA-based microparticles were non-porous and spherical, while SMP-based ones were irregularly shaped. The process of spray drying Prokupac GSE using these three carriers produced powders with low water activity (0.24-0.28), good powder characteristics, high yields, and solubility higher than 90%. The obtained dissolution/release profiles indicated prolonged release of anthocyanins and phenolic compounds in different mediums, especially from GSE/GA microparticles. These results have shown that grape skin as the main by-product of wine production could be used as a source of natural colorants and bioactive compounds, and microencapsulation as a promising technique for the protection of these compounds, their stabilization in longer periods and prolonged release.
PB  - Springer India, New Delhi
T2  - Journal of Food Science and Technology-Mysore
T1  - Effects of different carrier materials on physicochemical properties of microencapsulated grape skin extract
EP  - 3420
IS  - 11
SP  - 3411
VL  - 54
DO  - 10.1007/s13197-017-2790-6
ER  - 

@article{
author = "Kalušević, Ana and Lević, Steva and Calija, Bojan R. and Milić, Jela and Pavlović, Vladimir and Bugarski, Branko and Nedović, Viktor",
year = "2017",
abstract = "The goal of this study was to investigate the characteristics of grape skin extract (GSE) spray dried with different carriers: maltodextrin (MD), gum Arabic (GA) and skim milk powder (SMP). The grape skin extract was obtained from winery by-product of red grape variety Prokupac (Vitis vinifera L.). The morphology of the powders, their thermal, chemical and physical properties (water activity, bulk and tapped densities, solubility), as well as release studies in different pH conditions were analyzed. Total anthocyanin content and total phenolic content were determined by spectrophotometric methods. MD and GA-based microparticles were non-porous and spherical, while SMP-based ones were irregularly shaped. The process of spray drying Prokupac GSE using these three carriers produced powders with low water activity (0.24-0.28), good powder characteristics, high yields, and solubility higher than 90%. The obtained dissolution/release profiles indicated prolonged release of anthocyanins and phenolic compounds in different mediums, especially from GSE/GA microparticles. These results have shown that grape skin as the main by-product of wine production could be used as a source of natural colorants and bioactive compounds, and microencapsulation as a promising technique for the protection of these compounds, their stabilization in longer periods and prolonged release.",
publisher = "Springer India, New Delhi",
journal = "Journal of Food Science and Technology-Mysore",
title = "Effects of different carrier materials on physicochemical properties of microencapsulated grape skin extract",
pages = "3420-3411",
number = "11",
volume = "54",
doi = "10.1007/s13197-017-2790-6"
}

Kalušević, A., Lević, S., Calija, B. R., Milić, J., Pavlović, V., Bugarski, B.,& Nedović, V.. (2017). Effects of different carrier materials on physicochemical properties of microencapsulated grape skin extract. in Journal of Food Science and Technology-Mysore
Springer India, New Delhi., 54(11), 3411-3420.
https://doi.org/10.1007/s13197-017-2790-6

Kalušević A, Lević S, Calija BR, Milić J, Pavlović V, Bugarski B, Nedović V. Effects of different carrier materials on physicochemical properties of microencapsulated grape skin extract. in Journal of Food Science and Technology-Mysore. 2017;54(11):3411-3420.
doi:10.1007/s13197-017-2790-6 .

Kalušević, Ana, Lević, Steva, Calija, Bojan R., Milić, Jela, Pavlović, Vladimir, Bugarski, Branko, Nedović, Viktor, "Effects of different carrier materials on physicochemical properties of microencapsulated grape skin extract" in Journal of Food Science and Technology-Mysore, 54, no. 11 (2017):3411-3420,
https://doi.org/10.1007/s13197-017-2790-6 . .

TY  - JOUR
AU  - Stefanović, Andrea B.
AU  - Jovanović, Jelena R.
AU  - Dojcinović, Marina B.
AU  - Lević, Steva
AU  - Nedović, Viktor
AU  - Bugarski, Branko
AU  - Knežević-Jugović, Zorica
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4342
AB  - The objective of this research was to investigate the impact of high-intensity ultrasound (HIU) generated by a probe-type sonicator (frequency 20 +/- 0.2 kHz and an amplitude of 40%) for 2-20 min on the selected functional and structural properties of egg white proteins (EWPs) and their susceptibility to hydrolysis by alcalase. The protein solubility, foaming, and emulsifying properties were studied as a function of ultrasonication time and related to protein particle and structural properties. The length of ultrasonication exhibited important effect on EWP particle size, uniformity, and charge, affecting also the protein conformation and susceptibility to alcalase hydrolysis and determining functional properties. There was a linear correlation between the particle size decrease and the solubility while a two-step linear correlation between the foam capacity (FC)/foam stability (FS) and particle size was apparent. Specifically, FC and FS sharply increased with decreasing particle size for range from similar to 370 to similar to 260 nm, and below this range from 260.6 to 68.4 nm, the changes were not that substantial. Besides, the solubility, FC, and FS were directly and linearly related with the absolute value of the particle zeta potential. The overall emulsifying properties were also improved with an increase of sonication time, through both the decrease of the mean particle diameter and the increase of zeta potential, but there was no direct correlation between the emulsion activity/stability index and protein particle size and/or charge. Analysis of EWP structure by Raman spectroscopy revealed that the HIU leads to changes in the secondary structure, while heat and ultrasound generated by the ultrasound bath were not sufficient to exhibit this effect.
PB  - Springer, New York
T2  - Food and Bioprocess Technology
T1  - Effect of the Controlled High-Intensity Ultrasound on Improving Functionality and Structural Changes of Egg White Proteins
EP  - 1239
IS  - 7
SP  - 1224
VL  - 10
DO  - 10.1007/s11947-017-1884-5
ER  - 

@article{
author = "Stefanović, Andrea B. and Jovanović, Jelena R. and Dojcinović, Marina B. and Lević, Steva and Nedović, Viktor and Bugarski, Branko and Knežević-Jugović, Zorica",
year = "2017",
abstract = "The objective of this research was to investigate the impact of high-intensity ultrasound (HIU) generated by a probe-type sonicator (frequency 20 +/- 0.2 kHz and an amplitude of 40%) for 2-20 min on the selected functional and structural properties of egg white proteins (EWPs) and their susceptibility to hydrolysis by alcalase. The protein solubility, foaming, and emulsifying properties were studied as a function of ultrasonication time and related to protein particle and structural properties. The length of ultrasonication exhibited important effect on EWP particle size, uniformity, and charge, affecting also the protein conformation and susceptibility to alcalase hydrolysis and determining functional properties. There was a linear correlation between the particle size decrease and the solubility while a two-step linear correlation between the foam capacity (FC)/foam stability (FS) and particle size was apparent. Specifically, FC and FS sharply increased with decreasing particle size for range from similar to 370 to similar to 260 nm, and below this range from 260.6 to 68.4 nm, the changes were not that substantial. Besides, the solubility, FC, and FS were directly and linearly related with the absolute value of the particle zeta potential. The overall emulsifying properties were also improved with an increase of sonication time, through both the decrease of the mean particle diameter and the increase of zeta potential, but there was no direct correlation between the emulsion activity/stability index and protein particle size and/or charge. Analysis of EWP structure by Raman spectroscopy revealed that the HIU leads to changes in the secondary structure, while heat and ultrasound generated by the ultrasound bath were not sufficient to exhibit this effect.",
publisher = "Springer, New York",
journal = "Food and Bioprocess Technology",
title = "Effect of the Controlled High-Intensity Ultrasound on Improving Functionality and Structural Changes of Egg White Proteins",
pages = "1239-1224",
number = "7",
volume = "10",
doi = "10.1007/s11947-017-1884-5"
}

Stefanović, A. B., Jovanović, J. R., Dojcinović, M. B., Lević, S., Nedović, V., Bugarski, B.,& Knežević-Jugović, Z.. (2017). Effect of the Controlled High-Intensity Ultrasound on Improving Functionality and Structural Changes of Egg White Proteins. in Food and Bioprocess Technology
Springer, New York., 10(7), 1224-1239.
https://doi.org/10.1007/s11947-017-1884-5

Stefanović AB, Jovanović JR, Dojcinović MB, Lević S, Nedović V, Bugarski B, Knežević-Jugović Z. Effect of the Controlled High-Intensity Ultrasound on Improving Functionality and Structural Changes of Egg White Proteins. in Food and Bioprocess Technology. 2017;10(7):1224-1239.
doi:10.1007/s11947-017-1884-5 .

Stefanović, Andrea B., Jovanović, Jelena R., Dojcinović, Marina B., Lević, Steva, Nedović, Viktor, Bugarski, Branko, Knežević-Jugović, Zorica, "Effect of the Controlled High-Intensity Ultrasound on Improving Functionality and Structural Changes of Egg White Proteins" in Food and Bioprocess Technology, 10, no. 7 (2017):1224-1239,
https://doi.org/10.1007/s11947-017-1884-5 . .

TY  - JOUR
AU  - Dimitrellou, Dimitra
AU  - Kandylis, Panagiotis
AU  - Petrović, Tanja
AU  - Dimitrijević-Branković, Suzana
AU  - Lević, Steva
AU  - Nedović, Viktor
AU  - Kourkoutas, Yiannis
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4156
AB  - In the present study, the survival of spray-dried microencapsulated Lactobacillus casei ATCC 393 cells was evaluated under simulated gastrointestinal conditions, as well as during production and storage of fermented milk. Under simulated gastric juice and bile salts solutions, microencapsulation provided significantly improved protection compared to free cells. Furthermore, it retained a significantly higher number of viable L. casei compared to free cell system during fermented milk production. No significant differences in the physicochemical and sensorial characteristics of produced fermented milk with spray dried L. casei cells were observed compared to the control and commercial samples, which is an important feature for consumers' acceptability. Importantly, after all in vitro tests, the number of microencapsulated L. casei cells remained over 6 log cfu g(-1), in contrast to free cells, which is the minimum required level for conferring a probiotic effect.
PB  - Elsevier Science Bv, Amsterdam
T2  - LWT-Food Science and Technology
T1  - Survival of spray dried microencapsulated Lactobacillus casei ATCC 393 in simulated gastrointestinal conditions and fermented milk
EP  - 174
SP  - 169
VL  - 71
DO  - 10.1016/j.lwt.2016.03.007
ER  - 

@article{
author = "Dimitrellou, Dimitra and Kandylis, Panagiotis and Petrović, Tanja and Dimitrijević-Branković, Suzana and Lević, Steva and Nedović, Viktor and Kourkoutas, Yiannis",
year = "2016",
abstract = "In the present study, the survival of spray-dried microencapsulated Lactobacillus casei ATCC 393 cells was evaluated under simulated gastrointestinal conditions, as well as during production and storage of fermented milk. Under simulated gastric juice and bile salts solutions, microencapsulation provided significantly improved protection compared to free cells. Furthermore, it retained a significantly higher number of viable L. casei compared to free cell system during fermented milk production. No significant differences in the physicochemical and sensorial characteristics of produced fermented milk with spray dried L. casei cells were observed compared to the control and commercial samples, which is an important feature for consumers' acceptability. Importantly, after all in vitro tests, the number of microencapsulated L. casei cells remained over 6 log cfu g(-1), in contrast to free cells, which is the minimum required level for conferring a probiotic effect.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "LWT-Food Science and Technology",
title = "Survival of spray dried microencapsulated Lactobacillus casei ATCC 393 in simulated gastrointestinal conditions and fermented milk",
pages = "174-169",
volume = "71",
doi = "10.1016/j.lwt.2016.03.007"
}

Dimitrellou, D., Kandylis, P., Petrović, T., Dimitrijević-Branković, S., Lević, S., Nedović, V.,& Kourkoutas, Y.. (2016). Survival of spray dried microencapsulated Lactobacillus casei ATCC 393 in simulated gastrointestinal conditions and fermented milk. in LWT-Food Science and Technology
Elsevier Science Bv, Amsterdam., 71, 169-174.
https://doi.org/10.1016/j.lwt.2016.03.007

Dimitrellou D, Kandylis P, Petrović T, Dimitrijević-Branković S, Lević S, Nedović V, Kourkoutas Y. Survival of spray dried microencapsulated Lactobacillus casei ATCC 393 in simulated gastrointestinal conditions and fermented milk. in LWT-Food Science and Technology. 2016;71:169-174.
doi:10.1016/j.lwt.2016.03.007 .

Dimitrellou, Dimitra, Kandylis, Panagiotis, Petrović, Tanja, Dimitrijević-Branković, Suzana, Lević, Steva, Nedović, Viktor, Kourkoutas, Yiannis, "Survival of spray dried microencapsulated Lactobacillus casei ATCC 393 in simulated gastrointestinal conditions and fermented milk" in LWT-Food Science and Technology, 71 (2016):169-174,
https://doi.org/10.1016/j.lwt.2016.03.007 . .

TY  - JOUR
AU  - Miletić, Dunja
AU  - Pantić, Milena
AU  - Pavlović, Vladimir
AU  - Nedović, Viktor
AU  - Lević, Steva
AU  - Matijasević, Danka
AU  - Sknepnek, Aleksandra
AU  - Nikšić, Miomir
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4157
AB  - Bioactive compounds obtained from Coriolus versicolor (Trametes versicolor (L: Fr) Lloyd, 1920.) mushrooms cultivated in a stirred-tank bioreactor were tested to determine their antimicrobial potential. Extracellular polysaccharides were isolated from the fermentation broth by ethanol precipitation. A methanol extract was prepared from mycelium. The cultivation conditions applied during the fermentation process provided for significant biomass 6.63 +/- 0.31 g dry weight L-1 and yield of extracellular polysaccharides (EPS) (0.74 +/- 0.12 g L-1). Microscopic analyses revealed that the mycelium grew predominately in the form of fluffy pellets. The methanol extract demonstrated very good activity against all the tested Gram-positive bacteria. Bacillus spizizeni and Staphylococcus epidermidis were the most sensitive strains (minimum inhibitory concentration (MIC)  lt 0.3125 mg mL(-1)). Among the Gram-negative bacteria, Yersinia enterocolitica had the lowest MIC value, 5 mg mL(-1). Microbicidal activity of mycelia methanol extract was established in seven out of ten tested Gram-negative bacteria strains with minimum bactericidal concentration (MBC) values ranged from 20 to 40 mg mL(-1). Enterococcus faecalis and Staphylococcus aureus showed higher sensitivity to the extracellular polysaccharides (MIC values 2.5 mg mL(-1)). FTIR analysis revealed a more complex chemical composition of the methanol extract compared to EPS, which might explain the better antibacterial activity of the methanol extract. Our results suggested that the submerged cultivation of Coriolus versicolor followed by ethanol precipitation of EPS and the methanol extraction of mycelia can be a promising process to obtain biological active compounds with significant antimicrobial activity. Industrial Relevance: Mushrooms contain a large number of chemicals with potential use as antimicrobial compounds. One of the biggest challenges for providing biologically active compounds from mushrooms is short-term process standardization with a low risk for contamination. Submerged culture cultivation is the best choice for providing antimicrobial compounds from mushrooms. The submerged culture method represents an effective and energy-efficient means to produce novel antibacterial compound from mushrooms. Antibacterial activity testing revealed that methanol extract and isolated exopolysaccharides exhibited strong antibacterial activity, especially against Gram-positive bacteria.
PB  - Elsevier Sci Ltd, Oxford
T2  - Innovative Food Science & Emerging Technologies
T1  - Advances in in batch culture fermented Coriolus versicolor medicinal mushroom for the production of antibacterial compounds
EP  - 8
SP  - 1
VL  - 34
DO  - 10.1016/j.ifset.2015.12.028
ER  - 

@article{
author = "Miletić, Dunja and Pantić, Milena and Pavlović, Vladimir and Nedović, Viktor and Lević, Steva and Matijasević, Danka and Sknepnek, Aleksandra and Nikšić, Miomir",
year = "2016",
abstract = "Bioactive compounds obtained from Coriolus versicolor (Trametes versicolor (L: Fr) Lloyd, 1920.) mushrooms cultivated in a stirred-tank bioreactor were tested to determine their antimicrobial potential. Extracellular polysaccharides were isolated from the fermentation broth by ethanol precipitation. A methanol extract was prepared from mycelium. The cultivation conditions applied during the fermentation process provided for significant biomass 6.63 +/- 0.31 g dry weight L-1 and yield of extracellular polysaccharides (EPS) (0.74 +/- 0.12 g L-1). Microscopic analyses revealed that the mycelium grew predominately in the form of fluffy pellets. The methanol extract demonstrated very good activity against all the tested Gram-positive bacteria. Bacillus spizizeni and Staphylococcus epidermidis were the most sensitive strains (minimum inhibitory concentration (MIC)  lt 0.3125 mg mL(-1)). Among the Gram-negative bacteria, Yersinia enterocolitica had the lowest MIC value, 5 mg mL(-1). Microbicidal activity of mycelia methanol extract was established in seven out of ten tested Gram-negative bacteria strains with minimum bactericidal concentration (MBC) values ranged from 20 to 40 mg mL(-1). Enterococcus faecalis and Staphylococcus aureus showed higher sensitivity to the extracellular polysaccharides (MIC values 2.5 mg mL(-1)). FTIR analysis revealed a more complex chemical composition of the methanol extract compared to EPS, which might explain the better antibacterial activity of the methanol extract. Our results suggested that the submerged cultivation of Coriolus versicolor followed by ethanol precipitation of EPS and the methanol extraction of mycelia can be a promising process to obtain biological active compounds with significant antimicrobial activity. Industrial Relevance: Mushrooms contain a large number of chemicals with potential use as antimicrobial compounds. One of the biggest challenges for providing biologically active compounds from mushrooms is short-term process standardization with a low risk for contamination. Submerged culture cultivation is the best choice for providing antimicrobial compounds from mushrooms. The submerged culture method represents an effective and energy-efficient means to produce novel antibacterial compound from mushrooms. Antibacterial activity testing revealed that methanol extract and isolated exopolysaccharides exhibited strong antibacterial activity, especially against Gram-positive bacteria.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Innovative Food Science & Emerging Technologies",
title = "Advances in in batch culture fermented Coriolus versicolor medicinal mushroom for the production of antibacterial compounds",
pages = "8-1",
volume = "34",
doi = "10.1016/j.ifset.2015.12.028"
}

Miletić, D., Pantić, M., Pavlović, V., Nedović, V., Lević, S., Matijasević, D., Sknepnek, A.,& Nikšić, M.. (2016). Advances in in batch culture fermented Coriolus versicolor medicinal mushroom for the production of antibacterial compounds. in Innovative Food Science & Emerging Technologies
Elsevier Sci Ltd, Oxford., 34, 1-8.
https://doi.org/10.1016/j.ifset.2015.12.028

Miletić D, Pantić M, Pavlović V, Nedović V, Lević S, Matijasević D, Sknepnek A, Nikšić M. Advances in in batch culture fermented Coriolus versicolor medicinal mushroom for the production of antibacterial compounds. in Innovative Food Science & Emerging Technologies. 2016;34:1-8.
doi:10.1016/j.ifset.2015.12.028 .

Miletić, Dunja, Pantić, Milena, Pavlović, Vladimir, Nedović, Viktor, Lević, Steva, Matijasević, Danka, Sknepnek, Aleksandra, Nikšić, Miomir, "Advances in in batch culture fermented Coriolus versicolor medicinal mushroom for the production of antibacterial compounds" in Innovative Food Science & Emerging Technologies, 34 (2016):1-8,
https://doi.org/10.1016/j.ifset.2015.12.028 . .

TY  - JOUR
AU  - Madzovska-Malagurski, I.
AU  - Vukašinović-Sekulić, M.
AU  - Kostić, D.
AU  - Lević, Steva
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4181
AB  - The simplest approach to enhance alginate hydrogel characteristics and functional properties is to replace the calcium in the process of alginate gelation with other metallic ions which are essential for living systems. Gelling of alginate with other ions and using modern encapsulation techniques can provide new delivery systems with required properties. Hence, in this study Cu-alginate hydrogels in the form of microbeads were produced by electrostatic extrusion using gelling solutions with Cu(II) concentrations in the range 13.5-270 mM and comprehensively characterized in vitro. The variation of gelling solution concentration influenced the microbead Cu(II) content, size, biomechanical properties, Cu(II) release and subsequently potential biomedical application. The formulations chosen for biomedical evaluation showed potential for antimicrobial and tissue engineering applications. Microbeads with higher Cu(II) loading (similar to 100 mu mol g(-1)) induced immediate bactericidal effects against Escherichia coli and Staphylococcus aureus. Conversely, Cu(II) release from microbeads with the Cu(II) content of similar to 60 mu mol g(-1) was slower and they were suitable for promoting and maintaining chondrogenic phenotype of bovine calf chondrocytes in 3D culture. Results of this study have shown possibilities for tuning Cu-alginate properties for potential biomedical applications such as antimicrobial wound dressings, tissue engineering scaffolds or articular cartilage implants.
PB  - IOP Publishing Ltd, Bristol
T2  - Biomedical Materials
T1  - Towards antimicrobial yet bioactive Cu-alginate hydrogels
IS  - 3
VL  - 11
DO  - 10.1088/1748-6041/11/3/035015
ER  - 

@article{
author = "Madzovska-Malagurski, I. and Vukašinović-Sekulić, M. and Kostić, D. and Lević, Steva",
year = "2016",
abstract = "The simplest approach to enhance alginate hydrogel characteristics and functional properties is to replace the calcium in the process of alginate gelation with other metallic ions which are essential for living systems. Gelling of alginate with other ions and using modern encapsulation techniques can provide new delivery systems with required properties. Hence, in this study Cu-alginate hydrogels in the form of microbeads were produced by electrostatic extrusion using gelling solutions with Cu(II) concentrations in the range 13.5-270 mM and comprehensively characterized in vitro. The variation of gelling solution concentration influenced the microbead Cu(II) content, size, biomechanical properties, Cu(II) release and subsequently potential biomedical application. The formulations chosen for biomedical evaluation showed potential for antimicrobial and tissue engineering applications. Microbeads with higher Cu(II) loading (similar to 100 mu mol g(-1)) induced immediate bactericidal effects against Escherichia coli and Staphylococcus aureus. Conversely, Cu(II) release from microbeads with the Cu(II) content of similar to 60 mu mol g(-1) was slower and they were suitable for promoting and maintaining chondrogenic phenotype of bovine calf chondrocytes in 3D culture. Results of this study have shown possibilities for tuning Cu-alginate properties for potential biomedical applications such as antimicrobial wound dressings, tissue engineering scaffolds or articular cartilage implants.",
publisher = "IOP Publishing Ltd, Bristol",
journal = "Biomedical Materials",
title = "Towards antimicrobial yet bioactive Cu-alginate hydrogels",
number = "3",
volume = "11",
doi = "10.1088/1748-6041/11/3/035015"
}

Madzovska-Malagurski, I., Vukašinović-Sekulić, M., Kostić, D.,& Lević, S.. (2016). Towards antimicrobial yet bioactive Cu-alginate hydrogels. in Biomedical Materials
IOP Publishing Ltd, Bristol., 11(3).
https://doi.org/10.1088/1748-6041/11/3/035015

Madzovska-Malagurski I, Vukašinović-Sekulić M, Kostić D, Lević S. Towards antimicrobial yet bioactive Cu-alginate hydrogels. in Biomedical Materials. 2016;11(3).
doi:10.1088/1748-6041/11/3/035015 .

Madzovska-Malagurski, I., Vukašinović-Sekulić, M., Kostić, D., Lević, Steva, "Towards antimicrobial yet bioactive Cu-alginate hydrogels" in Biomedical Materials, 11, no. 3 (2016),
https://doi.org/10.1088/1748-6041/11/3/035015 . .

TY  - JOUR
AU  - Pavlović, Vera P.
AU  - Radić, Danka
AU  - Karličić, Vera
AU  - Lalević, Blažo
AU  - Lević, Steva
AU  - Raičević, Vera
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4232
AB  - In this paper, two isolates of yeasts, members of the genus Candida, have been examined using Raman spectroscopy. The yeasts were isolated from soils sampled at the town park in Tivat (Montenegro) and experimental farm Radmilovac (Serbia), by the accumulation method. The pure cultures of yeasts were identified by the API 20C AUX system. The presence of Candida guilliermondii and Candida utilis was noted. The Raman spectra, originating from lipids, amides, proteins, carbohydrates, aromatic amino acids and the nucleotide bases, were analyzed in the wide range of the wave numbers from 500 to 3200 cm-1. It was noticed that peaks which correspond to the lipid fraction were more pronounced in the case of Candida guilliermondii compared to Candida utilis. This may represent a specific response of the yeast species to stress conditions.
AB  - U ovom radu su Raman spektroskopijom ispitivana dva izolata kvasaca iz roda Candida. Izolacija kvasaca je izvršena iz zemljišta uzetog iz gradskog parka u Tivtu (Crna Gora) i sa oglednog dobra Radmilovac (Poljoprivredni fakultet, Beograd, Srbija), metodom nakupljanja. Dobijene čiste kulture kvasaca identifikovane su primenom API AUX 20C sistema (bioMerieux-Vitek). Konstatovano je prisustvo vrsta Candida guilliermondii i Candida utilis. Analizirani su Raman spektri koji potiču od lipida, amida, proteina, ugljenih hidrata, aromatičnih aminokiselina i nukleotidnih baza, u širokoj oblasti talasnih brojeva, od 500 do 3200 cm-1. Utvrđeno je da su kod kvasca Candida guilliermondii pikovi koji odgovaraju frakciji lipida bitno izraženiji nego kod Candida utilis, što može predstavljati specifičan odgovor date vrste kvasca na stres.
PB  - Inženjersko društvo za koroziju, Beograd
T2  - Zaštita materijala
T1  - Raman spectroscopy and determination of soil yeasts
T1  - Raman spektroskopija i determinacija zemljišnih kvasaca
EP  - 459
IS  - 3
SP  - 455
VL  - 57
DO  - 10.5937/ZasMat1603455P
ER  - 

@article{
author = "Pavlović, Vera P. and Radić, Danka and Karličić, Vera and Lalević, Blažo and Lević, Steva and Raičević, Vera",
year = "2016",
abstract = "In this paper, two isolates of yeasts, members of the genus Candida, have been examined using Raman spectroscopy. The yeasts were isolated from soils sampled at the town park in Tivat (Montenegro) and experimental farm Radmilovac (Serbia), by the accumulation method. The pure cultures of yeasts were identified by the API 20C AUX system. The presence of Candida guilliermondii and Candida utilis was noted. The Raman spectra, originating from lipids, amides, proteins, carbohydrates, aromatic amino acids and the nucleotide bases, were analyzed in the wide range of the wave numbers from 500 to 3200 cm-1. It was noticed that peaks which correspond to the lipid fraction were more pronounced in the case of Candida guilliermondii compared to Candida utilis. This may represent a specific response of the yeast species to stress conditions., U ovom radu su Raman spektroskopijom ispitivana dva izolata kvasaca iz roda Candida. Izolacija kvasaca je izvršena iz zemljišta uzetog iz gradskog parka u Tivtu (Crna Gora) i sa oglednog dobra Radmilovac (Poljoprivredni fakultet, Beograd, Srbija), metodom nakupljanja. Dobijene čiste kulture kvasaca identifikovane su primenom API AUX 20C sistema (bioMerieux-Vitek). Konstatovano je prisustvo vrsta Candida guilliermondii i Candida utilis. Analizirani su Raman spektri koji potiču od lipida, amida, proteina, ugljenih hidrata, aromatičnih aminokiselina i nukleotidnih baza, u širokoj oblasti talasnih brojeva, od 500 do 3200 cm-1. Utvrđeno je da su kod kvasca Candida guilliermondii pikovi koji odgovaraju frakciji lipida bitno izraženiji nego kod Candida utilis, što može predstavljati specifičan odgovor date vrste kvasca na stres.",
publisher = "Inženjersko društvo za koroziju, Beograd",
journal = "Zaštita materijala",
title = "Raman spectroscopy and determination of soil yeasts, Raman spektroskopija i determinacija zemljišnih kvasaca",
pages = "459-455",
number = "3",
volume = "57",
doi = "10.5937/ZasMat1603455P"
}

Pavlović, V. P., Radić, D., Karličić, V., Lalević, B., Lević, S.,& Raičević, V.. (2016). Raman spectroscopy and determination of soil yeasts. in Zaštita materijala
Inženjersko društvo za koroziju, Beograd., 57(3), 455-459.
https://doi.org/10.5937/ZasMat1603455P

Pavlović VP, Radić D, Karličić V, Lalević B, Lević S, Raičević V. Raman spectroscopy and determination of soil yeasts. in Zaštita materijala. 2016;57(3):455-459.
doi:10.5937/ZasMat1603455P .

Pavlović, Vera P., Radić, Danka, Karličić, Vera, Lalević, Blažo, Lević, Steva, Raičević, Vera, "Raman spectroscopy and determination of soil yeasts" in Zaštita materijala, 57, no. 3 (2016):455-459,
https://doi.org/10.5937/ZasMat1603455P . .

TY  - CHAP
AU  - Isailović, Bojana D.
AU  - Djordjević, Verica B.
AU  - Lević, Steva
AU  - Milanović, J.
AU  - Bugarski, Branko
AU  - Nedović, Viktor
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4210
PB  - CRC Press
T2  - Edible Films and Coatings: Fundamentals and Applications
T1  - Encapsulation of flavors and aromas: Controlled release
EP  - 344
SP  - 317
DO  - 10.1201/9781315373713
ER  - 

@inbook{
author = "Isailović, Bojana D. and Djordjević, Verica B. and Lević, Steva and Milanović, J. and Bugarski, Branko and Nedović, Viktor",
year = "2016",
publisher = "CRC Press",
journal = "Edible Films and Coatings: Fundamentals and Applications",
booktitle = "Encapsulation of flavors and aromas: Controlled release",
pages = "344-317",
doi = "10.1201/9781315373713"
}

Isailović, B. D., Djordjević, V. B., Lević, S., Milanović, J., Bugarski, B.,& Nedović, V.. (2016). Encapsulation of flavors and aromas: Controlled release. in Edible Films and Coatings: Fundamentals and Applications
CRC Press., 317-344.
https://doi.org/10.1201/9781315373713

Isailović BD, Djordjević VB, Lević S, Milanović J, Bugarski B, Nedović V. Encapsulation of flavors and aromas: Controlled release. in Edible Films and Coatings: Fundamentals and Applications. 2016;:317-344.
doi:10.1201/9781315373713 .

Isailović, Bojana D., Djordjević, Verica B., Lević, Steva, Milanović, J., Bugarski, Branko, Nedović, Viktor, "Encapsulation of flavors and aromas: Controlled release" in Edible Films and Coatings: Fundamentals and Applications (2016):317-344,
https://doi.org/10.1201/9781315373713 . .

TY  - JOUR
AU  - Pajić-Lijaković, Ivana
AU  - Lević, Steva
AU  - Hadnadjev, Miroslav
AU  - Dajić-Stevanović, Zora
AU  - Radošević, Radenko
AU  - Nedović, Viktor
AU  - Bugarski, Branko
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3701
AB  - Structural changes of Ca-alginate bead due to yeast cell loading and the impact on their mechanical properties were studied based on experimental data of cell number density per beads, cell rearrangement within the bead surface and core regions, bead average volume and density, bead storage and loss moduli. Structural changes could be explained by (1) mechanical and electrostatic cell-matrix interactions and (2) chemical interactions of the matrix with the components of the nutrition medium which include: wash out of Ca2+ ions by presence of non-gelling ions and by chelating compounds such as phosphate. According to obtained results, it was estimated that: (1) cell-matrix electrostatic interactions within the hydrogel matrix at t=0 induced the bead weakening, (2) wash out of Ca2+ ions by presence of non-gelling ions and by chelating compounds such as phosphate led to the bead weakening (regime 1, t is an element of (left perpendicular0, 2 daysright perpendicular), (3) the bead stiffness remained constant (regime 2, t is an element of (left perpendicular2, 4 daysright perpendicular)) and (4) the bead reinforcement was caused by cell clusters rapid increase and their inter connections within the bead surface region (regime 3, t is an element of (left perpendicular4, 5 daysright perpendicular)). Regulation of the matrix resistance stress and the rate of its change could lead to decrease of the micro-environmental restriction effects and the whole process optimization.
PB  - Elsevier Science Bv, Amsterdam
T2  - Biochemical Engineering Journal
T1  - Structural changes of Ca-alginate beads caused by immobilized yeast cell growth
EP  - 38
SP  - 32
VL  - 103
DO  - 10.1016/j.bej.2015.06.016
ER  - 

@article{
author = "Pajić-Lijaković, Ivana and Lević, Steva and Hadnadjev, Miroslav and Dajić-Stevanović, Zora and Radošević, Radenko and Nedović, Viktor and Bugarski, Branko",
year = "2015",
abstract = "Structural changes of Ca-alginate bead due to yeast cell loading and the impact on their mechanical properties were studied based on experimental data of cell number density per beads, cell rearrangement within the bead surface and core regions, bead average volume and density, bead storage and loss moduli. Structural changes could be explained by (1) mechanical and electrostatic cell-matrix interactions and (2) chemical interactions of the matrix with the components of the nutrition medium which include: wash out of Ca2+ ions by presence of non-gelling ions and by chelating compounds such as phosphate. According to obtained results, it was estimated that: (1) cell-matrix electrostatic interactions within the hydrogel matrix at t=0 induced the bead weakening, (2) wash out of Ca2+ ions by presence of non-gelling ions and by chelating compounds such as phosphate led to the bead weakening (regime 1, t is an element of (left perpendicular0, 2 daysright perpendicular), (3) the bead stiffness remained constant (regime 2, t is an element of (left perpendicular2, 4 daysright perpendicular)) and (4) the bead reinforcement was caused by cell clusters rapid increase and their inter connections within the bead surface region (regime 3, t is an element of (left perpendicular4, 5 daysright perpendicular)). Regulation of the matrix resistance stress and the rate of its change could lead to decrease of the micro-environmental restriction effects and the whole process optimization.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "Biochemical Engineering Journal",
title = "Structural changes of Ca-alginate beads caused by immobilized yeast cell growth",
pages = "38-32",
volume = "103",
doi = "10.1016/j.bej.2015.06.016"
}

Pajić-Lijaković, I., Lević, S., Hadnadjev, M., Dajić-Stevanović, Z., Radošević, R., Nedović, V.,& Bugarski, B.. (2015). Structural changes of Ca-alginate beads caused by immobilized yeast cell growth. in Biochemical Engineering Journal
Elsevier Science Bv, Amsterdam., 103, 32-38.
https://doi.org/10.1016/j.bej.2015.06.016

Pajić-Lijaković I, Lević S, Hadnadjev M, Dajić-Stevanović Z, Radošević R, Nedović V, Bugarski B. Structural changes of Ca-alginate beads caused by immobilized yeast cell growth. in Biochemical Engineering Journal. 2015;103:32-38.
doi:10.1016/j.bej.2015.06.016 .

Pajić-Lijaković, Ivana, Lević, Steva, Hadnadjev, Miroslav, Dajić-Stevanović, Zora, Radošević, Radenko, Nedović, Viktor, Bugarski, Branko, "Structural changes of Ca-alginate beads caused by immobilized yeast cell growth" in Biochemical Engineering Journal, 103 (2015):32-38,
https://doi.org/10.1016/j.bej.2015.06.016 . .

TY  - JOUR
AU  - Lević, Steva
AU  - Pajić-Lijaković, Ivana
AU  - Djordjević, Verica
AU  - Rac, Vladislav
AU  - Rakić, Vesna
AU  - Šolević-Knudsen, Tatjana
AU  - Pavlović, Vladimir
AU  - Bugarski, Branko
AU  - Nedović, Viktor
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3777
AB  - In this study, calcium alginate beads immobilizing D-limonene (solid systems) have been manufactured starting from emulsions of this flavor in sodium alginate (liquid systems). The effects of alginate concentration (0.02 and 0.03 g/mL) and flavor content (5 and 10 % w/w) on viscosity, conductivity and stability of emulsions were investigated. The flavor droplets in emulsions are bigger as polymer solution is more concentrated and contains more of the flavor. When emulsions have been subjected to electrostatic extrusion and upon Na+-Ca2+ ion exchange, smaller (similar to 960 to similar to 1450 mm) and less spherical beads were obtained (sphericity factor 0.003-0.21) compared to beads produced by simple dripping technique (without electrostatic field). When wet beads were air dried, they shrunk less if they had higher content of the flavor. Novel mathematical model describing swelling kinetics of dried beads is developed. In this work, D-limonene was efficiently immobilized within Ca-alginate beads (immobilization efficiency similar to 50 to similar to 77%) and its thermal stability was confirmed by TG/MS analysis.
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Hydrocolloids
T1  - Characterization of sodium alginate/D-limonene emulsions and respective calcium alginate/D-limonene beads produced by electrostatic extrusion
EP  - 123
SP  - 111
VL  - 45
DO  - 10.1016/j.foodhyd.2014.10.001
ER  - 

@article{
author = "Lević, Steva and Pajić-Lijaković, Ivana and Djordjević, Verica and Rac, Vladislav and Rakić, Vesna and Šolević-Knudsen, Tatjana and Pavlović, Vladimir and Bugarski, Branko and Nedović, Viktor",
year = "2015",
abstract = "In this study, calcium alginate beads immobilizing D-limonene (solid systems) have been manufactured starting from emulsions of this flavor in sodium alginate (liquid systems). The effects of alginate concentration (0.02 and 0.03 g/mL) and flavor content (5 and 10 % w/w) on viscosity, conductivity and stability of emulsions were investigated. The flavor droplets in emulsions are bigger as polymer solution is more concentrated and contains more of the flavor. When emulsions have been subjected to electrostatic extrusion and upon Na+-Ca2+ ion exchange, smaller (similar to 960 to similar to 1450 mm) and less spherical beads were obtained (sphericity factor 0.003-0.21) compared to beads produced by simple dripping technique (without electrostatic field). When wet beads were air dried, they shrunk less if they had higher content of the flavor. Novel mathematical model describing swelling kinetics of dried beads is developed. In this work, D-limonene was efficiently immobilized within Ca-alginate beads (immobilization efficiency similar to 50 to similar to 77%) and its thermal stability was confirmed by TG/MS analysis.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Hydrocolloids",
title = "Characterization of sodium alginate/D-limonene emulsions and respective calcium alginate/D-limonene beads produced by electrostatic extrusion",
pages = "123-111",
volume = "45",
doi = "10.1016/j.foodhyd.2014.10.001"
}

Lević, S., Pajić-Lijaković, I., Djordjević, V., Rac, V., Rakić, V., Šolević-Knudsen, T., Pavlović, V., Bugarski, B.,& Nedović, V.. (2015). Characterization of sodium alginate/D-limonene emulsions and respective calcium alginate/D-limonene beads produced by electrostatic extrusion. in Food Hydrocolloids
Elsevier Sci Ltd, Oxford., 45, 111-123.
https://doi.org/10.1016/j.foodhyd.2014.10.001

Lević S, Pajić-Lijaković I, Djordjević V, Rac V, Rakić V, Šolević-Knudsen T, Pavlović V, Bugarski B, Nedović V. Characterization of sodium alginate/D-limonene emulsions and respective calcium alginate/D-limonene beads produced by electrostatic extrusion. in Food Hydrocolloids. 2015;45:111-123.
doi:10.1016/j.foodhyd.2014.10.001 .

Lević, Steva, Pajić-Lijaković, Ivana, Djordjević, Verica, Rac, Vladislav, Rakić, Vesna, Šolević-Knudsen, Tatjana, Pavlović, Vladimir, Bugarski, Branko, Nedović, Viktor, "Characterization of sodium alginate/D-limonene emulsions and respective calcium alginate/D-limonene beads produced by electrostatic extrusion" in Food Hydrocolloids, 45 (2015):111-123,
https://doi.org/10.1016/j.foodhyd.2014.10.001 . .

TY  - JOUR
AU  - Pajić-Lijaković, Ivana
AU  - Lević, Steva
AU  - Nedović, Viktor
AU  - Bugarski, Branko
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3849
AB  - Irreversible nature of matrix structural changes around the immobilized cell aggregates caused by cell expansion is considered within the Ca-alginate microbeads. It is related to various effects: (1) cell-bulk surface effects (cell-polymer mechanical interactions) and cell surface-polymer surface effects (cell-polymer electrostatic interactions) at the bio-interface, (2) polymer-bulk volume effects (polymer-polymer mechanical and electrostatic interactions) within the perturbed boundary layers around the cell aggregates, (3) cumulative surface and volume effects within the parts of the microbead, and (4) macroscopic effects within the microbead as a whole based on multi scale modeling approaches. All modeling levels are discussed at two time scales i.e. long time scale (cell growth time) and short time scale (cell rearrangement time). Matrix structural changes results in the resistance stress generation which have the feedback impact on: (1) single and collective cell migrations, (2) cell deformation and orientation, (3) decrease of cell-to-cell separation distances, and (4) cell growth. Herein, an attempt is made to discuss and connect various multi scale modeling approaches on a range of time and space scales which have been proposed in the literature in order to shed further light to this complex course-consequence phenomenon which induces the anomalous nature of energy dissipation during the structural changes of cell aggregates and matrix quantified by the damping coefficients (the orders of the fractional derivatives). Deeper insight into the matrix partial disintegration within the boundary layers is useful for understanding and minimizing the polymer matrix resistance stress generation within the interface and on that base optimizing cell growth.
PB  - Elsevier, Amsterdam
T2  - Colloids and Surfaces B-Biointerfaces
T1  - Biointerface dynamics - Multi scale modeling considerations
EP  - 245
SP  - 236
VL  - 132
DO  - 10.1016/j.colsurfb.2015.05.013
ER  - 

@article{
author = "Pajić-Lijaković, Ivana and Lević, Steva and Nedović, Viktor and Bugarski, Branko",
year = "2015",
abstract = "Irreversible nature of matrix structural changes around the immobilized cell aggregates caused by cell expansion is considered within the Ca-alginate microbeads. It is related to various effects: (1) cell-bulk surface effects (cell-polymer mechanical interactions) and cell surface-polymer surface effects (cell-polymer electrostatic interactions) at the bio-interface, (2) polymer-bulk volume effects (polymer-polymer mechanical and electrostatic interactions) within the perturbed boundary layers around the cell aggregates, (3) cumulative surface and volume effects within the parts of the microbead, and (4) macroscopic effects within the microbead as a whole based on multi scale modeling approaches. All modeling levels are discussed at two time scales i.e. long time scale (cell growth time) and short time scale (cell rearrangement time). Matrix structural changes results in the resistance stress generation which have the feedback impact on: (1) single and collective cell migrations, (2) cell deformation and orientation, (3) decrease of cell-to-cell separation distances, and (4) cell growth. Herein, an attempt is made to discuss and connect various multi scale modeling approaches on a range of time and space scales which have been proposed in the literature in order to shed further light to this complex course-consequence phenomenon which induces the anomalous nature of energy dissipation during the structural changes of cell aggregates and matrix quantified by the damping coefficients (the orders of the fractional derivatives). Deeper insight into the matrix partial disintegration within the boundary layers is useful for understanding and minimizing the polymer matrix resistance stress generation within the interface and on that base optimizing cell growth.",
publisher = "Elsevier, Amsterdam",
journal = "Colloids and Surfaces B-Biointerfaces",
title = "Biointerface dynamics - Multi scale modeling considerations",
pages = "245-236",
volume = "132",
doi = "10.1016/j.colsurfb.2015.05.013"
}

Pajić-Lijaković, I., Lević, S., Nedović, V.,& Bugarski, B.. (2015). Biointerface dynamics - Multi scale modeling considerations. in Colloids and Surfaces B-Biointerfaces
Elsevier, Amsterdam., 132, 236-245.
https://doi.org/10.1016/j.colsurfb.2015.05.013

Pajić-Lijaković I, Lević S, Nedović V, Bugarski B. Biointerface dynamics - Multi scale modeling considerations. in Colloids and Surfaces B-Biointerfaces. 2015;132:236-245.
doi:10.1016/j.colsurfb.2015.05.013 .

Pajić-Lijaković, Ivana, Lević, Steva, Nedović, Viktor, Bugarski, Branko, "Biointerface dynamics - Multi scale modeling considerations" in Colloids and Surfaces B-Biointerfaces, 132 (2015):236-245,
https://doi.org/10.1016/j.colsurfb.2015.05.013 . .

TY  - JOUR
AU  - Klaus, Anita
AU  - Kozarski, Maja
AU  - Vunduk, Jovana
AU  - Todorović, Nina
AU  - Jakovljević, Dragica
AU  - Zizak, Zeljko
AU  - Pavlović, Vladimir
AU  - Lević, Steva
AU  - Nikšić, Miomir
AU  - van Griensven, Leo
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3830
AB  - Partially purified polysaccharides (FP) and hot alkali extract (FNa) obtained from fruiting bodies of the wild basidiomycete Grifola frondosa were examined for their antimicrobial, antioxidant and cytotoxic activity. The structural properties of FP and FNa samples were investigated by FT-IR and high resolution 1H- and 13C-NMR spectroscopy. From a group of various G- and G+ bacteria the antibacterial effects were highest against the G + B. cereus. FNa was the better antioxidant shown by the lower EC50 values of DPPH scavenging ability, ferric-reducing antioxidant power and ferrous ion-chelating ability. Ferric-reducing antioxidant power and ferrous ion-chelating ability were mostly linked to total polysaccharides, total- and beta-glucan content, as well as total protein content. Both extracts displayed a moderate dose dependent antiproliferative action towards malignant human breast cancer MDA-MB-453, cervical adenocarcinoma HeLa and myelogenous leukemia K562 cells not observed in the non cancer derived MRC-5 fibroblasts. The highest effect was found in HeLa cells for FP extract. The mean diameter of Ca-alginate bead loading FP was 960.7 mu m while the mean diameter of beads encapsulating FNa extract was 1051.7 mu m.
PB  - Elsevier Science Bv, Amsterdam
T2  - Food Research International
T1  - Biological potential of extracts of the wild edible Basidiomycete mushroom Grifola frondosa
EP  - 283
SP  - 272
VL  - 67
DO  - 10.1016/j.foodres.2014.11.035
ER  - 

@article{
author = "Klaus, Anita and Kozarski, Maja and Vunduk, Jovana and Todorović, Nina and Jakovljević, Dragica and Zizak, Zeljko and Pavlović, Vladimir and Lević, Steva and Nikšić, Miomir and van Griensven, Leo",
year = "2015",
abstract = "Partially purified polysaccharides (FP) and hot alkali extract (FNa) obtained from fruiting bodies of the wild basidiomycete Grifola frondosa were examined for their antimicrobial, antioxidant and cytotoxic activity. The structural properties of FP and FNa samples were investigated by FT-IR and high resolution 1H- and 13C-NMR spectroscopy. From a group of various G- and G+ bacteria the antibacterial effects were highest against the G + B. cereus. FNa was the better antioxidant shown by the lower EC50 values of DPPH scavenging ability, ferric-reducing antioxidant power and ferrous ion-chelating ability. Ferric-reducing antioxidant power and ferrous ion-chelating ability were mostly linked to total polysaccharides, total- and beta-glucan content, as well as total protein content. Both extracts displayed a moderate dose dependent antiproliferative action towards malignant human breast cancer MDA-MB-453, cervical adenocarcinoma HeLa and myelogenous leukemia K562 cells not observed in the non cancer derived MRC-5 fibroblasts. The highest effect was found in HeLa cells for FP extract. The mean diameter of Ca-alginate bead loading FP was 960.7 mu m while the mean diameter of beads encapsulating FNa extract was 1051.7 mu m.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "Food Research International",
title = "Biological potential of extracts of the wild edible Basidiomycete mushroom Grifola frondosa",
pages = "283-272",
volume = "67",
doi = "10.1016/j.foodres.2014.11.035"
}

Klaus, A., Kozarski, M., Vunduk, J., Todorović, N., Jakovljević, D., Zizak, Z., Pavlović, V., Lević, S., Nikšić, M.,& van Griensven, L.. (2015). Biological potential of extracts of the wild edible Basidiomycete mushroom Grifola frondosa. in Food Research International
Elsevier Science Bv, Amsterdam., 67, 272-283.
https://doi.org/10.1016/j.foodres.2014.11.035

Klaus A, Kozarski M, Vunduk J, Todorović N, Jakovljević D, Zizak Z, Pavlović V, Lević S, Nikšić M, van Griensven L. Biological potential of extracts of the wild edible Basidiomycete mushroom Grifola frondosa. in Food Research International. 2015;67:272-283.
doi:10.1016/j.foodres.2014.11.035 .

Klaus, Anita, Kozarski, Maja, Vunduk, Jovana, Todorović, Nina, Jakovljević, Dragica, Zizak, Zeljko, Pavlović, Vladimir, Lević, Steva, Nikšić, Miomir, van Griensven, Leo, "Biological potential of extracts of the wild edible Basidiomycete mushroom Grifola frondosa" in Food Research International, 67 (2015):272-283,
https://doi.org/10.1016/j.foodres.2014.11.035 . .