TY  - JOUR
AU  - Petrović, Marija
AU  - Veljović, Sonja
AU  - Tomić, Nikola
AU  - Zlatanović, Snežana
AU  - Tosti, Tomislav
AU  - Vukosavljević, Predrag
AU  - Gorjanović, Stanislava
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5955
AB  - Research background. Apple juice is one of the most popular and liked beverages worldwide. Due to the increased health consciousness among consumers, beetroot and chokeberry juices have also rising consumption trends. Despite representing a consider-able percentage of the processed fruit and rich source of bioactive compounds, fruit pom-ace, remaining after juice production, has still been underutilised. Here, the possibility of using apple, beetroot and chokeberry pomace in liqueur formulations is investigated. Experimental approach. Apple and chokeberry liqueurs were produced from apple and chokeberry pomace extracts, respectively. Apple/chokeberry and apple/beetroot liqueurs were obtained by combining apple pomace with chokeberry and beetroot pomace extracts in ratios 50:50 and 70:30, respectively. The sensory quality and acceptability of freshly prepared liqueurs were evaluated by experts and consumers. Sugars and phenolics were identified and quantified by high-performance anion-exchange chromatography with pulsed-amperometric detection (HPAEC-PAD) and high-performance liquid chromatog-raphy–diode array detection–tandem mass spectrometry (HPLC–DAD–MS/MS), respec-tively. Storability was preliminarily evaluated based on monitoring of total phenolic con-centration, antioxidant activity and colour each month during 6 months of storage at 4 and 22 °C. Results and conclusions. The expert and the consumer testing indicated that apple and chokeberry pomace could be used as raw materials without any flavour corrections while apple/beetroot pomace liqueur would require modification. High total phenolic content and antioxidant activity were found in all freshly prepared liqueurs, with chokeberry liqueur being by far superior. Among identified phenolics, ellagic acid and phlorizin were quantified as the most prominent, except in chokeberry liqueur, where phlorizin was not quantified. Despite the decrease in total phenolic concentration and antioxidant activity after 6 months, liqueurs still represented a rich source of phytochemicals. The highest phenolic compound retention and antioxidant activity maintenance were observed in chokeberry liqueur. Also, the appealing colour was retained despite the changes detected in chromatic characteristics. Novelty and scientific contribution. The possibility of apple, beetroot and chokeberry pomace restoration into the food chain by the production of liqueurs has been demon-strated for the first time. Functional and sensorial properties of newly developed liqueurs indicated that the selected pomace represents the promising raw material for liqueur pro-duction. The applied approach represents a contribution to the circular economy in juice production.
PB  - University of Zagreb
T2  - Food Technology and Biotechnology
T1  - Formulation of novel liqueurs from juice industry waste: Consumer acceptance, phenolic profile and preliminary monitoring of antioxidant activity and colour changes during storage
EP  - 294
IS  - 3
SP  - 282
VL  - 59
DO  - 10.17113/ftb.59.03.21.6759
ER  - 

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

Petrović, M., Veljović, S., Tomić, N., Zlatanović, S., Tosti, T., Vukosavljević, P.,& Gorjanović, S.. (2021). Formulation of novel liqueurs from juice industry waste: Consumer acceptance, phenolic profile and preliminary monitoring of antioxidant activity and colour changes during storage. in Food Technology and Biotechnology
University of Zagreb., 59(3), 282-294.
https://doi.org/10.17113/ftb.59.03.21.6759

Petrović M, Veljović S, Tomić N, Zlatanović S, Tosti T, Vukosavljević P, Gorjanović S. Formulation of novel liqueurs from juice industry waste: Consumer acceptance, phenolic profile and preliminary monitoring of antioxidant activity and colour changes during storage. in Food Technology and Biotechnology. 2021;59(3):282-294.
doi:10.17113/ftb.59.03.21.6759 .

Petrović, Marija, Veljović, Sonja, Tomić, Nikola, Zlatanović, Snežana, Tosti, Tomislav, Vukosavljević, Predrag, Gorjanović, Stanislava, "Formulation of novel liqueurs from juice industry waste: Consumer acceptance, phenolic profile and preliminary monitoring of antioxidant activity and colour changes during storage" in Food Technology and Biotechnology, 59, no. 3 (2021):282-294,
https://doi.org/10.17113/ftb.59.03.21.6759 . .

TY  - JOUR
AU  - Gorjanović, Stanislava
AU  - Pastor, Ferenc T.
AU  - Loupassaki, Sofia
AU  - Veljović, Mile
AU  - Vukosavljević, Predrag
AU  - Zlatanović, Snežana
AU  - Pezo, Lato
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5405
AB  - Serbian aromatized wine "Bermet" from grapes grown on Fruska Gora Mountain has been in production since the 15th century. Ten commercial Bermets produced according to the traditional procedure by different manufacturers, and six prepared within the scope of this study were assessed for antioxidant (AO) activity using electrochemical, chemiluminescent and spectrophotometric AO assays. Direct current polarographic assay based on the decrease of anodic current of [hydrogen(peroxido)(1-)]hydroxidomercury(II) complex formation in alkaline H2O2 solution at potential of mercury oxidation, chemiluminescent H2O2 scavenging assay, as well as commonly used spectrophotometric assays (2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) based Trolox equivalent antioxidant capacity (TEAC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP)) were used. Total phenolic content (TPC) was determined by Folin-Ciocalteu assay. The results obtained were correlated using regression analysis, ANOVA and F-test. An integrated approach to AO capacity determination allowed a more comprehensive comparison between samples. The approach is based on the introduction of the relative antioxidant capacity index, calculated by assigning each AO assay equal weight, and by PCA analysis. In addition, the introduction of phenolic antioxidant coefficients, calculated as the ratio between individual AO capacity and TPC, enabled a better understanding of their relation.
PB  - Srpsko hemijsko društvo, Beograd
T2  - JOURNAL OF THE SERBIAN CHEMICAL SOCIETY
T1  - Serbian aromatized wine "Bermet": Electrochemical, chemiluminescent and spectrophotometric determination of antioxidant activity
EP  - 529
IS  - 4
SP  - 517
VL  - 85
DO  - 10.2298/JSC190404139G
ER  - 

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

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

Gorjanović S, Pastor FT, Loupassaki S, Veljović M, Vukosavljević P, Zlatanović S, Pezo L. Serbian aromatized wine "Bermet": Electrochemical, chemiluminescent and spectrophotometric determination of antioxidant activity. in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY. 2020;85(4):517-529.
doi:10.2298/JSC190404139G .

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

TY  - JOUR
AU  - Petrović, Marija
AU  - Pastor, Ferenc T.
AU  - Durović, Sasa
AU  - Veljović, Sonja
AU  - Gorjanović, Stanislava
AU  - Sredojević, Milica
AU  - Vukosavljević, Predrag
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5257
AB  - In this study, a novel green walnut liqueur (GWL) based on green walnuts, as the main ingredient, with the addition of fruits, aromatic plants, chocolate and honey, was produced at the pilot-scale. Antioxidant activity (AO) of the obtained GWL was determined using multiple AO assays in parallel, standard spectrophotometric (FC, DPPH and FRAP) and recently developed electrochemical ones, HydroxoPerhydroxoMercury(II) Complex and Mercury Reduction Antioxidant Power, and compared to similar commercial alcoholic beverages. Characterization of the GWL in terms of volatile and polyphenolic components was performed using SPE-GC-MS and HPLC-DAD-MS/MS, respectively. Sensory quality assessment was performed by experts in the field of sensory analysis of alcoholic beverages, using a scoring method. According to all AO assays applied, AO activity and total phenolics content of GWL were superior in comparison to commercial spirits considered. The volatile fraction of GWL was mainly composed of eugenol,alpha-terpineol and vanillin, while the most prevalent phenolic compounds were gallic (5.054 mg/L) and chlorogenic acid (1.307 mg/L) and flavonoids such as catechine (0.882 mg/L), quercetin (0.499 mg/L) and its sugar-conjugated derivatives, quercetin 3-O-glucoside (0.774 mg/L) and quercetin-3-O-rhamnoside (0.614 mg/L). Gallic acid is the major contributor to total AO activity, especially determined by DPPH and FRAP, followed by catechine, quercetin and chlorogenic acid. Among the terpenoids, contribution of eugenol to total AO activity is estimated as the highest. Excellent sensory quality (18.52 of maximum 20 scores) was ascribed to GWL. Consequently, the presence of bioactive compounds and high AO activity of GWL, in addition to high sensory quality score, indicates a high market potential for this high-value product.
PB  - Springer India, New Delhi
T2  - Journal of Food Science and Technology-Mysore
T1  - Evaluation of novel green walnut liqueur as a source of antioxidants: Multi-method approach
DO  - 10.1007/s13197-020-04726-6
ER  - 

@article{
author = "Petrović, Marija and Pastor, Ferenc T. and Durović, Sasa and Veljović, Sonja and Gorjanović, Stanislava and Sredojević, Milica and Vukosavljević, Predrag",
year = "2020",
abstract = "In this study, a novel green walnut liqueur (GWL) based on green walnuts, as the main ingredient, with the addition of fruits, aromatic plants, chocolate and honey, was produced at the pilot-scale. Antioxidant activity (AO) of the obtained GWL was determined using multiple AO assays in parallel, standard spectrophotometric (FC, DPPH and FRAP) and recently developed electrochemical ones, HydroxoPerhydroxoMercury(II) Complex and Mercury Reduction Antioxidant Power, and compared to similar commercial alcoholic beverages. Characterization of the GWL in terms of volatile and polyphenolic components was performed using SPE-GC-MS and HPLC-DAD-MS/MS, respectively. Sensory quality assessment was performed by experts in the field of sensory analysis of alcoholic beverages, using a scoring method. According to all AO assays applied, AO activity and total phenolics content of GWL were superior in comparison to commercial spirits considered. The volatile fraction of GWL was mainly composed of eugenol,alpha-terpineol and vanillin, while the most prevalent phenolic compounds were gallic (5.054 mg/L) and chlorogenic acid (1.307 mg/L) and flavonoids such as catechine (0.882 mg/L), quercetin (0.499 mg/L) and its sugar-conjugated derivatives, quercetin 3-O-glucoside (0.774 mg/L) and quercetin-3-O-rhamnoside (0.614 mg/L). Gallic acid is the major contributor to total AO activity, especially determined by DPPH and FRAP, followed by catechine, quercetin and chlorogenic acid. Among the terpenoids, contribution of eugenol to total AO activity is estimated as the highest. Excellent sensory quality (18.52 of maximum 20 scores) was ascribed to GWL. Consequently, the presence of bioactive compounds and high AO activity of GWL, in addition to high sensory quality score, indicates a high market potential for this high-value product.",
publisher = "Springer India, New Delhi",
journal = "Journal of Food Science and Technology-Mysore",
title = "Evaluation of novel green walnut liqueur as a source of antioxidants: Multi-method approach",
doi = "10.1007/s13197-020-04726-6"
}

Petrović, M., Pastor, F. T., Durović, S., Veljović, S., Gorjanović, S., Sredojević, M.,& Vukosavljević, P.. (2020). Evaluation of novel green walnut liqueur as a source of antioxidants: Multi-method approach. in Journal of Food Science and Technology-Mysore
Springer India, New Delhi..
https://doi.org/10.1007/s13197-020-04726-6

Petrović M, Pastor FT, Durović S, Veljović S, Gorjanović S, Sredojević M, Vukosavljević P. Evaluation of novel green walnut liqueur as a source of antioxidants: Multi-method approach. in Journal of Food Science and Technology-Mysore. 2020;.
doi:10.1007/s13197-020-04726-6 .

Petrović, Marija, Pastor, Ferenc T., Durović, Sasa, Veljović, Sonja, Gorjanović, Stanislava, Sredojević, Milica, Vukosavljević, Predrag, "Evaluation of novel green walnut liqueur as a source of antioxidants: Multi-method approach" in Journal of Food Science and Technology-Mysore (2020),
https://doi.org/10.1007/s13197-020-04726-6 . .

TY  - JOUR
AU  - Veljović, Sonja
AU  - Tomić, Nikola
AU  - Belović, Miona M.
AU  - Nikićević, Ninoslav
AU  - Vukosavljević, Predrag
AU  - Nikšić, Miomir
AU  - Tešević, Vele
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4961
AB  - The multicomponent mixtures consisting of herbs and fungi are commonly used for the production of alcoholic beverages with potential health-promoting effects in many Asian countries. The medicinal fungus Ganoderma lucidum is one of the most important fungi used for spirit production. Although this fungus affects the aromatic complexity of spirits, only a small number of studies have focused on investigating the influence of G. lucidum on the aromatic profile and colour of spirits. The aim of the research is to evaluate the influence of adding G. lucidum and herbal extract on final concentrations of volatile compounds and sensory quality of several distillates. In this study, distillates (grain, plum, grape and wine) were used to produce new spirit-based beverages with the fungus G. lucidum only, or with the fungus and herbal extract. Fifty-nine aroma compounds were identified by GC-MS. The aromatic profiles were strongly influenced by the primary aromas of the distillates, but the addition of G. lucidum and herbal extract enriched the volatile fraction of distillates with a range of ethyl esters, with a fruity and floral fragrance. Higher alcohols, 1-propanol, 2-isobutanol and isoamyl alcohol, were the most abundant volatile compounds in the analyzed distillates and spirits. The lightness of distillates was from 60.7 to 63.6, and with the addition of Ganoderma it significantly decreased to the range from 43.6 to 50.5. The addition of the fungus also increased the intensity of red and yellow colours. The Ganoderma spirits scored very highly in sensory evaluation (17.6-18.3), significantly better than the spirits without any additions (16.1-16.9).
PB  - Faculty Food Technology Biotechnology, Zagreb
T2  - Food Technology and Biotechnology
T1  - Volatile Composition, Colour, and Sensory Quality of Spirit-Based Beverages Enriched with Medicinal Fungus Ganoderma lucidum and Herbal Extract
EP  - 417
IS  - 3
SP  - 408
VL  - 57
DO  - 10.17113/ftb.57.03.19.6106
ER  - 

@article{
author = "Veljović, Sonja and Tomić, Nikola and Belović, Miona M. and Nikićević, Ninoslav and Vukosavljević, Predrag and Nikšić, Miomir and Tešević, Vele",
year = "2019",
abstract = "The multicomponent mixtures consisting of herbs and fungi are commonly used for the production of alcoholic beverages with potential health-promoting effects in many Asian countries. The medicinal fungus Ganoderma lucidum is one of the most important fungi used for spirit production. Although this fungus affects the aromatic complexity of spirits, only a small number of studies have focused on investigating the influence of G. lucidum on the aromatic profile and colour of spirits. The aim of the research is to evaluate the influence of adding G. lucidum and herbal extract on final concentrations of volatile compounds and sensory quality of several distillates. In this study, distillates (grain, plum, grape and wine) were used to produce new spirit-based beverages with the fungus G. lucidum only, or with the fungus and herbal extract. Fifty-nine aroma compounds were identified by GC-MS. The aromatic profiles were strongly influenced by the primary aromas of the distillates, but the addition of G. lucidum and herbal extract enriched the volatile fraction of distillates with a range of ethyl esters, with a fruity and floral fragrance. Higher alcohols, 1-propanol, 2-isobutanol and isoamyl alcohol, were the most abundant volatile compounds in the analyzed distillates and spirits. The lightness of distillates was from 60.7 to 63.6, and with the addition of Ganoderma it significantly decreased to the range from 43.6 to 50.5. The addition of the fungus also increased the intensity of red and yellow colours. The Ganoderma spirits scored very highly in sensory evaluation (17.6-18.3), significantly better than the spirits without any additions (16.1-16.9).",
publisher = "Faculty Food Technology Biotechnology, Zagreb",
journal = "Food Technology and Biotechnology",
title = "Volatile Composition, Colour, and Sensory Quality of Spirit-Based Beverages Enriched with Medicinal Fungus Ganoderma lucidum and Herbal Extract",
pages = "417-408",
number = "3",
volume = "57",
doi = "10.17113/ftb.57.03.19.6106"
}

Veljović, S., Tomić, N., Belović, M. M., Nikićević, N., Vukosavljević, P., Nikšić, M.,& Tešević, V.. (2019). Volatile Composition, Colour, and Sensory Quality of Spirit-Based Beverages Enriched with Medicinal Fungus Ganoderma lucidum and Herbal Extract. in Food Technology and Biotechnology
Faculty Food Technology Biotechnology, Zagreb., 57(3), 408-417.
https://doi.org/10.17113/ftb.57.03.19.6106

Veljović S, Tomić N, Belović MM, Nikićević N, Vukosavljević P, Nikšić M, Tešević V. Volatile Composition, Colour, and Sensory Quality of Spirit-Based Beverages Enriched with Medicinal Fungus Ganoderma lucidum and Herbal Extract. in Food Technology and Biotechnology. 2019;57(3):408-417.
doi:10.17113/ftb.57.03.19.6106 .

Veljović, Sonja, Tomić, Nikola, Belović, Miona M., Nikićević, Ninoslav, Vukosavljević, Predrag, Nikšić, Miomir, Tešević, Vele, "Volatile Composition, Colour, and Sensory Quality of Spirit-Based Beverages Enriched with Medicinal Fungus Ganoderma lucidum and Herbal Extract" in Food Technology and Biotechnology, 57, no. 3 (2019):408-417,
https://doi.org/10.17113/ftb.57.03.19.6106 . .

TY  - JOUR
AU  - Petrović, Marija
AU  - Vukosavljević, Predrag
AU  - Durović, Sasa
AU  - Antić, Mališa
AU  - Gorjanović, Stanislava
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4928
AB  - Herbal liqueurs are spirits with numerous functional properties, due to the presence of bioactive extractable compounds deriving from herbs. The aim of this study was to obtain new herbal bitter liqueur (HBL) on the basis of twelve selected bitter and aromatic plants extracts, with an optimal sensory profile for consumer acceptance. Also, the determination of optimal sugar content in HBL was done. Furthermore, antioxidant (AO) capacity and total phenolic content (TPC) of HBL was evaluated and compared to similar commercial herbal spirits. Among five tested formulations, assessed by 9-point hedonic scale, HBL with the ratio of bitter and aromatic plants 1:4 was the most acceptable. Ideal concentration of sugar in HBL, determined using a just-about-right scale, was found to be 80.32 g/l of sucrose, which is approximately 20% less than the minimum stipulated by European Union Regulation and several times lower than in the majority of commercial liqueurs. Obtained result indicates the possibility of sugar reduction in liqueurs, and suggests the need to carry out sensory analysis before production of these high-calorie beverages. Radical scavenging ability against DPPH and ABTS radicals, as well as ferric reducing antioxidant power and TPC of HBL were convincingly superior in comparison to similar commercial herbal alcoholic beverages. High correlation coefficients between TPC and other assays applied strongly support the significant role of the polyphenols in the total AO capacity of the HBL and other tested commercial herbal spirits. Headspace GC/MS revealed that the most abundant terpenes were menthone (3.75%), eucalyptol (3.42%) and menthol (3.10%), whereas methanol was present in a small amount (4.97 mg/l).
PB  - Springer India, New Delhi
T2  - Journal of Food Science and Technology-Mysore
T1  - New herbal bitter liqueur with high antioxidant activity and lower sugar content: innovative approach to liqueurs formulations
EP  - 4473
IS  - 10
SP  - 4465
VL  - 56
DO  - 10.1007/s13197-019-03949-6
ER  - 

@article{
author = "Petrović, Marija and Vukosavljević, Predrag and Durović, Sasa and Antić, Mališa and Gorjanović, Stanislava",
year = "2019",
abstract = "Herbal liqueurs are spirits with numerous functional properties, due to the presence of bioactive extractable compounds deriving from herbs. The aim of this study was to obtain new herbal bitter liqueur (HBL) on the basis of twelve selected bitter and aromatic plants extracts, with an optimal sensory profile for consumer acceptance. Also, the determination of optimal sugar content in HBL was done. Furthermore, antioxidant (AO) capacity and total phenolic content (TPC) of HBL was evaluated and compared to similar commercial herbal spirits. Among five tested formulations, assessed by 9-point hedonic scale, HBL with the ratio of bitter and aromatic plants 1:4 was the most acceptable. Ideal concentration of sugar in HBL, determined using a just-about-right scale, was found to be 80.32 g/l of sucrose, which is approximately 20% less than the minimum stipulated by European Union Regulation and several times lower than in the majority of commercial liqueurs. Obtained result indicates the possibility of sugar reduction in liqueurs, and suggests the need to carry out sensory analysis before production of these high-calorie beverages. Radical scavenging ability against DPPH and ABTS radicals, as well as ferric reducing antioxidant power and TPC of HBL were convincingly superior in comparison to similar commercial herbal alcoholic beverages. High correlation coefficients between TPC and other assays applied strongly support the significant role of the polyphenols in the total AO capacity of the HBL and other tested commercial herbal spirits. Headspace GC/MS revealed that the most abundant terpenes were menthone (3.75%), eucalyptol (3.42%) and menthol (3.10%), whereas methanol was present in a small amount (4.97 mg/l).",
publisher = "Springer India, New Delhi",
journal = "Journal of Food Science and Technology-Mysore",
title = "New herbal bitter liqueur with high antioxidant activity and lower sugar content: innovative approach to liqueurs formulations",
pages = "4473-4465",
number = "10",
volume = "56",
doi = "10.1007/s13197-019-03949-6"
}

Petrović, M., Vukosavljević, P., Durović, S., Antić, M.,& Gorjanović, S.. (2019). New herbal bitter liqueur with high antioxidant activity and lower sugar content: innovative approach to liqueurs formulations. in Journal of Food Science and Technology-Mysore
Springer India, New Delhi., 56(10), 4465-4473.
https://doi.org/10.1007/s13197-019-03949-6

Petrović M, Vukosavljević P, Durović S, Antić M, Gorjanović S. New herbal bitter liqueur with high antioxidant activity and lower sugar content: innovative approach to liqueurs formulations. in Journal of Food Science and Technology-Mysore. 2019;56(10):4465-4473.
doi:10.1007/s13197-019-03949-6 .

Petrović, Marija, Vukosavljević, Predrag, Durović, Sasa, Antić, Mališa, Gorjanović, Stanislava, "New herbal bitter liqueur with high antioxidant activity and lower sugar content: innovative approach to liqueurs formulations" in Journal of Food Science and Technology-Mysore, 56, no. 10 (2019):4465-4473,
https://doi.org/10.1007/s13197-019-03949-6 . .

TY  - JOUR
AU  - Zlatanović, Snežana
AU  - Ostojić, Sanja
AU  - Micić, Darko
AU  - Rankov, Sofija
AU  - Dodevska, Margarita
AU  - Vukosavljević, Predrag
AU  - Gorjanović, Stanislava
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5041
AB  - Using differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA) thermal characteristics and degradation kinetic parameters of apple pomace flours (APF1-5), obtained by dehydration of apple pomace (originating from single and mixed apple varieties, grown both organically and conventionally) and ground to particle size below of 300 mu m, were determined. Glass transition (T-g) close to common storage temperature (21 degrees C) was ascribed to commercial sample and T-g well above it (28-38 degrees C) to APF1-5. Both values of T-g and low water activity (0.2-0.4) prolong APF shelf-life. The kinetic parameters of the thermal degradation process: activation energy (E) in the range from 83 to118 kJ/mol, logarithmic value of pre-exponential factor (ln(A/min(-)1)) in the range from 20 to 28, and rate constant (k(200)) from 0.143 to 0.278 min(-1) were calculated. APF samples were grouped according to rate constant (k(200)) values of thermal degradation process at baking temperature (200 degrees C). Organic samples were found to have a higher thermal stability.
PB  - Elsevier, Amsterdam
T2  - Thermochimica Acta
T1  - Thermal behaviour and degradation kinetics of apple pomace flours
EP  - 25
SP  - 17
VL  - 673
DO  - 10.1016/j.tca.2019.01.009
ER  - 

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

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

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

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

TY  - JOUR
AU  - Karabegović, Ivana
AU  - Mancić, Danijela
AU  - Nikolić, Nada
AU  - Vukosavljević, Predrag
AU  - Stamenković, Sandra
AU  - Dajić-Stevanović, Zora
AU  - Lazić, Miodrag L.
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4636
AB  - Total phenolic (TPC), flavonoid (TFC) content and antioxidant activity (AOA) of Solanum retroflexum fruit extracts obtained by conventional extraction with different aqueous ethanol solution (25, 50, 75% v/v), temperatures (20, 40, 60 A degrees C) and extraction time (15, 30 and 45 min) were investigated. The extract obtained by 75% aqueous ethanol at 60 A degrees C after 45 min shows the highest AOA determined by DPPH (EC50 = 60.67 mg/ml) and FRAP (1.55 A mu mol Fe2+/mg) methods. TPC and TFC were in ranges from 63.50 +/- 0.43 to 92.07 +/- 1.07 mg of gallic acid/g of dry extract and from 29.17 +/- 0.35 to 48.22 +/- 0.43 mg of rutin/g of dry extract, respectively. In order to commercialize the extraction of polyphenolic compounds, as the most important group of the plant bioactive compounds, the extraction conditions were optimized by response surface methodology. Under proposed optimum extraction conditions (60 A degrees C, 40.3 min and ethanol concentration of 74.7%) extract with the maximal TPC (92.29 mg gallic acid/g of dry extract) could be obtained. The set of the extraction conditions which gave the maximum TPC while simultaneously minimizing the time, energy and ethanol consumption were also proposed (economic extraction conditions). The results confirm that this insufficiently tested fruit represent a good source of polyphenolic compounds and are worthy of further investigation.
PB  - Springer, New York
T2  - Journal of Food Measurement and Characterization
T1  - Total polyphenols from Solanum retroflexum Dun. fruit: extraction and optimization by response surface methodology
EP  - 1778
IS  - 3
SP  - 1772
VL  - 12
DO  - 10.1007/s11694-018-9792-6
ER  - 

@article{
author = "Karabegović, Ivana and Mancić, Danijela and Nikolić, Nada and Vukosavljević, Predrag and Stamenković, Sandra and Dajić-Stevanović, Zora and Lazić, Miodrag L.",
year = "2018",
abstract = "Total phenolic (TPC), flavonoid (TFC) content and antioxidant activity (AOA) of Solanum retroflexum fruit extracts obtained by conventional extraction with different aqueous ethanol solution (25, 50, 75% v/v), temperatures (20, 40, 60 A degrees C) and extraction time (15, 30 and 45 min) were investigated. The extract obtained by 75% aqueous ethanol at 60 A degrees C after 45 min shows the highest AOA determined by DPPH (EC50 = 60.67 mg/ml) and FRAP (1.55 A mu mol Fe2+/mg) methods. TPC and TFC were in ranges from 63.50 +/- 0.43 to 92.07 +/- 1.07 mg of gallic acid/g of dry extract and from 29.17 +/- 0.35 to 48.22 +/- 0.43 mg of rutin/g of dry extract, respectively. In order to commercialize the extraction of polyphenolic compounds, as the most important group of the plant bioactive compounds, the extraction conditions were optimized by response surface methodology. Under proposed optimum extraction conditions (60 A degrees C, 40.3 min and ethanol concentration of 74.7%) extract with the maximal TPC (92.29 mg gallic acid/g of dry extract) could be obtained. The set of the extraction conditions which gave the maximum TPC while simultaneously minimizing the time, energy and ethanol consumption were also proposed (economic extraction conditions). The results confirm that this insufficiently tested fruit represent a good source of polyphenolic compounds and are worthy of further investigation.",
publisher = "Springer, New York",
journal = "Journal of Food Measurement and Characterization",
title = "Total polyphenols from Solanum retroflexum Dun. fruit: extraction and optimization by response surface methodology",
pages = "1778-1772",
number = "3",
volume = "12",
doi = "10.1007/s11694-018-9792-6"
}

Karabegović, I., Mancić, D., Nikolić, N., Vukosavljević, P., Stamenković, S., Dajić-Stevanović, Z.,& Lazić, M. L.. (2018). Total polyphenols from Solanum retroflexum Dun. fruit: extraction and optimization by response surface methodology. in Journal of Food Measurement and Characterization
Springer, New York., 12(3), 1772-1778.
https://doi.org/10.1007/s11694-018-9792-6

Karabegović I, Mancić D, Nikolić N, Vukosavljević P, Stamenković S, Dajić-Stevanović Z, Lazić ML. Total polyphenols from Solanum retroflexum Dun. fruit: extraction and optimization by response surface methodology. in Journal of Food Measurement and Characterization. 2018;12(3):1772-1778.
doi:10.1007/s11694-018-9792-6 .

Karabegović, Ivana, Mancić, Danijela, Nikolić, Nada, Vukosavljević, Predrag, Stamenković, Sandra, Dajić-Stevanović, Zora, Lazić, Miodrag L., "Total polyphenols from Solanum retroflexum Dun. fruit: extraction and optimization by response surface methodology" in Journal of Food Measurement and Characterization, 12, no. 3 (2018):1772-1778,
https://doi.org/10.1007/s11694-018-9792-6 . .

TY  - JOUR
AU  - Urošević, Tijana
AU  - Povrenović, Dragan
AU  - Vukosavljević, Predrag
AU  - Urošević, Ivan
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4727
AB  - In this paper, the influence of operating parameters (transmembrane pressure, temperature, the flow rate of retentate) on the cross - flow microfiltration of synthetic fruit juice and periodic backwashing with air was examined. In the experiments, the Kerasep W5 ceramic membrane with a separation limit of 0.2 mu m was used. The results of experiments in which different transmembrane pressures were used showed that stationary fluxes, at stationary conditions, after 60 minutes, have similar values. So, it can be concluded that the value of the driving force is irrelevant at steady state conditions. However, until the steady state conditions are established, a positive effect of the increase in the driving force is opposed to the negative effect of the increased polarization resistance, as a result of the driving force increase. Thus, the optimal transmembrane pressure was determined amounting to 2 bars. The optimum temperature of the process of clearing the fruit juices by microfiltration is reported as 55 degrees C. Higher temperatures are not used due to a degrading effect on the chemical composition of the juice and a long microfiltration process. With an increase in the temperature of retentate from 22 degrees C to 55 degrees C, the permeate flux increased up to 60 %. Increasing the flow rate of retentate reduces the thickness of the formed layer on the surface of the membrane. Due to limitations of the experimental setup and the large surface area of the membrane, the specific velocity of the retentate was low, so that the effects of cross-flow filtration were absent. The use of cross-flow filtration is one of the main requirements for increasing permeate flux, but in the present case it was in overall insufficient, so we have applied periodic air backwashing for improving fruit juice flux during membrane clarification. With this technique, the deposited layer on the membrane is lifted and the permeate flux is maintained at high levels preventing establishment of the steady state in the low flux zone. The time spent for the periodic backwashing was low as compared to the benefits of the increase in the collected permeate quantity. In all experiments with periodic backwashing with air, the collected permeate quantity is higher for up to 72.5 % as compared to experiments without backwashing. By increasing the backwashing duration, the flux increase is up to 5 %, which can be significant for microfiltration at industrial scale. Therefore, this technique is certainly recommended for microfiltration in the production of fruit juices.
PB  - Savez hemijskih inženjera, Beograd
T2  - HEMIJSKA INDUSTRIJA
T1  - Microfiltration with periodic gas backwashing as an alternative technique for increasing permeate flux
EP  - 68
IS  - 2
SP  - 59
VL  - 72
DO  - 10.2298/HEMIND170814021U
ER  - 

@article{
author = "Urošević, Tijana and Povrenović, Dragan and Vukosavljević, Predrag and Urošević, Ivan",
year = "2018",
abstract = "In this paper, the influence of operating parameters (transmembrane pressure, temperature, the flow rate of retentate) on the cross - flow microfiltration of synthetic fruit juice and periodic backwashing with air was examined. In the experiments, the Kerasep W5 ceramic membrane with a separation limit of 0.2 mu m was used. The results of experiments in which different transmembrane pressures were used showed that stationary fluxes, at stationary conditions, after 60 minutes, have similar values. So, it can be concluded that the value of the driving force is irrelevant at steady state conditions. However, until the steady state conditions are established, a positive effect of the increase in the driving force is opposed to the negative effect of the increased polarization resistance, as a result of the driving force increase. Thus, the optimal transmembrane pressure was determined amounting to 2 bars. The optimum temperature of the process of clearing the fruit juices by microfiltration is reported as 55 degrees C. Higher temperatures are not used due to a degrading effect on the chemical composition of the juice and a long microfiltration process. With an increase in the temperature of retentate from 22 degrees C to 55 degrees C, the permeate flux increased up to 60 %. Increasing the flow rate of retentate reduces the thickness of the formed layer on the surface of the membrane. Due to limitations of the experimental setup and the large surface area of the membrane, the specific velocity of the retentate was low, so that the effects of cross-flow filtration were absent. The use of cross-flow filtration is one of the main requirements for increasing permeate flux, but in the present case it was in overall insufficient, so we have applied periodic air backwashing for improving fruit juice flux during membrane clarification. With this technique, the deposited layer on the membrane is lifted and the permeate flux is maintained at high levels preventing establishment of the steady state in the low flux zone. The time spent for the periodic backwashing was low as compared to the benefits of the increase in the collected permeate quantity. In all experiments with periodic backwashing with air, the collected permeate quantity is higher for up to 72.5 % as compared to experiments without backwashing. By increasing the backwashing duration, the flux increase is up to 5 %, which can be significant for microfiltration at industrial scale. Therefore, this technique is certainly recommended for microfiltration in the production of fruit juices.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "HEMIJSKA INDUSTRIJA",
title = "Microfiltration with periodic gas backwashing as an alternative technique for increasing permeate flux",
pages = "68-59",
number = "2",
volume = "72",
doi = "10.2298/HEMIND170814021U"
}

Urošević, T., Povrenović, D., Vukosavljević, P.,& Urošević, I.. (2018). Microfiltration with periodic gas backwashing as an alternative technique for increasing permeate flux. in HEMIJSKA INDUSTRIJA
Savez hemijskih inženjera, Beograd., 72(2), 59-68.
https://doi.org/10.2298/HEMIND170814021U

Urošević T, Povrenović D, Vukosavljević P, Urošević I. Microfiltration with periodic gas backwashing as an alternative technique for increasing permeate flux. in HEMIJSKA INDUSTRIJA. 2018;72(2):59-68.
doi:10.2298/HEMIND170814021U .

Urošević, Tijana, Povrenović, Dragan, Vukosavljević, Predrag, Urošević, Ivan, "Microfiltration with periodic gas backwashing as an alternative technique for increasing permeate flux" in HEMIJSKA INDUSTRIJA, 72, no. 2 (2018):59-68,
https://doi.org/10.2298/HEMIND170814021U . .

TY  - JOUR
AU  - Urošević, Tijana
AU  - Povrenović, Dragan
AU  - Vukosavljević, Predrag
AU  - Urošević, Ivan
AU  - Stevanović, Snežana
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4413
AB  - This article provides an overview of recent developments and the published literature in microfiltration (MF) and ultrafiltration (UF) of fruit juices. In this review, we summarize studies by relating basic concepts of membrane filtration with reported results and outlining the important factors to consider in the practical use of MF and UF. The important factors influencing the filtration rate and product quality are type of feed solution (type of fruit juice), membrane selection and operating parameters (temperature, transmembrane pressure, cross-flow velocity and volume concentration ratio). According to physicochemical and sensory tests confirmed by many types of research, juices produced by membrane filtration are of an excellent quality. Membrane fouling is a critical issue and inhibits the wider application of membranes in the fruit juice industry. The use of cross-flow filtration is one of the main requirements for increasing permeate flux, but overall insufficient, so we considered various techniques (enzymatic pretreatment, mechanical and electrical techniques) for improving fruit juice flux during membrane clarification.
PB  - Elsevier, Amsterdam
T2  - Food and Bioproducts Processing
T1  - Recent developments in microfiltration and ultrafiltration of fruit juices
EP  - 161
SP  - 147
VL  - 106
DO  - 10.1016/j.fbp.2017.09.009
ER  - 

@article{
author = "Urošević, Tijana and Povrenović, Dragan and Vukosavljević, Predrag and Urošević, Ivan and Stevanović, Snežana",
year = "2017",
abstract = "This article provides an overview of recent developments and the published literature in microfiltration (MF) and ultrafiltration (UF) of fruit juices. In this review, we summarize studies by relating basic concepts of membrane filtration with reported results and outlining the important factors to consider in the practical use of MF and UF. The important factors influencing the filtration rate and product quality are type of feed solution (type of fruit juice), membrane selection and operating parameters (temperature, transmembrane pressure, cross-flow velocity and volume concentration ratio). According to physicochemical and sensory tests confirmed by many types of research, juices produced by membrane filtration are of an excellent quality. Membrane fouling is a critical issue and inhibits the wider application of membranes in the fruit juice industry. The use of cross-flow filtration is one of the main requirements for increasing permeate flux, but overall insufficient, so we considered various techniques (enzymatic pretreatment, mechanical and electrical techniques) for improving fruit juice flux during membrane clarification.",
publisher = "Elsevier, Amsterdam",
journal = "Food and Bioproducts Processing",
title = "Recent developments in microfiltration and ultrafiltration of fruit juices",
pages = "161-147",
volume = "106",
doi = "10.1016/j.fbp.2017.09.009"
}

Urošević, T., Povrenović, D., Vukosavljević, P., Urošević, I.,& Stevanović, S.. (2017). Recent developments in microfiltration and ultrafiltration of fruit juices. in Food and Bioproducts Processing
Elsevier, Amsterdam., 106, 147-161.
https://doi.org/10.1016/j.fbp.2017.09.009

Urošević T, Povrenović D, Vukosavljević P, Urošević I, Stevanović S. Recent developments in microfiltration and ultrafiltration of fruit juices. in Food and Bioproducts Processing. 2017;106:147-161.
doi:10.1016/j.fbp.2017.09.009 .

Urošević, Tijana, Povrenović, Dragan, Vukosavljević, Predrag, Urošević, Ivan, Stevanović, Snežana, "Recent developments in microfiltration and ultrafiltration of fruit juices" in Food and Bioproducts Processing, 106 (2017):147-161,
https://doi.org/10.1016/j.fbp.2017.09.009 . .

TY  - JOUR
AU  - Vukosavljević, Predrag
AU  - Šumić, Zdravko
AU  - Karabegović, Ivana
AU  - Dajić-Stevanović, Zora
AU  - Veljović, Mile
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4527
AB  - Once the new Serbian Regulation on the quality of fruit jams, jellies, marmalades and sweetened chestnut puree (101/2015) was issued, the former Regulation on the quality of fruit, vegetables, mushrooms and pectin preparations (01/79) ceased. Former Regulation was an excellent document, which had to be changed upon the harmonization of laws with European Union (EU). By interpreting the "old" regulations it is obvious that the share of fruit in the gelled product was very high, much higher than under the new regulation. The new Regulations of R. of Serbia recognize a categorization of the following nine products: jam, extra jam, jelly, extra jelly, marmalade, jelly marmalade, domestic marmalade ("domaća marmelada"), sweetened chestnut puree and pekmez. Domestic marmalade and pekmez weren't recognized in the Directive (2001/113/EC), but are result of harmonization of regulations and introduction of novelties that are specific to individual EU members. In terms of specific quality requirements, each of the nine groups is defined separately. The new Regulations (101/2015) define jam as a product containing some smaller portion of fruit (350g/kg), while the extra jam should not contain less than 450 g/kg of a fruit in the final product. It is noticeable that there are some distinctive differences relating the product quality in these two Regulations: jam and extra jam could contain a considerably smaller fruit content in the final product comparing the old regulations; the quality standards for domestic marmalade are the same as were for former marmalade. The quality is higher than quality of the best products of the other groups, such as extra jam. In case of domestic strawberry marmalade and strawberry extra jam, the fruit content of 800g/kg is almost twice times higher than of extra jam (450g/kg).
AB  - U skladu sa Zakonom o bezbednosti hrane donet je "novi" Pravilnik o kvalitetu voćnih džemova, želea, marmelade, pekmeza i zaslađenog kesten pirea. Danom njegovog stupanja na snagu prestaje da važi "stari" Pravilnik o kvalitetu proizvoda od voća, povrća, pečurki i pektinskih preparata, u delu koji se odnosi na želirane proizvode. Izmene ovih propisa nisu bili rezultat zahteva struke ili potrošača za promenom, već su rezultat državnog opredeljenja za članstvom u Evropskoj uniji. Sadržaj suve materije morao je po "starim" propisima biti min. 65% za džem, odnosno min. 67% za marmeladu, pri čemu min. 6% mora poticati iz voća za džem, odnosno min. 7% za marmeladu. Po "novim" propisima sadržaj suve materije je min. 60%, osim za domaću marmeladu gde je min. 67%. Sadržaj voća se kod svih grupa kreće od 200g/kg do 450 g/kg, osim za domaću marmeladu od 350g/kg do 800g/kg. To jasno ukazuje da je i sadržaj šećera i sadržaj voća u finalnom proizvodu bio značajno viši po "starim" propisima nego po "novim" propisima. Upravo su to bili razlozi da se u "novim" propisima, usklađenim sa Evropskom unijom, uvede jedna nova grupa proizvoda koja će se zvati "domaća marmelada". Razlog za izdvajanje domaće marmelade od ostalih grupa je da se zadrži stari, prepoznatljiv i visok kvalitet proizvoda, a koji se nekada zvao samo marmelada.
PB  - Društvo za ishranu Srbije, Beograd
T2  - Hrana i ishrana
T1  - Legislation in production of gelled products
T1  - Zakonski propisi u proizvodnji želiranih proizvoda
EP  - 18
IS  - 1
SP  - 12
VL  - 58
DO  - 10.5937/HraIsh1701012V
ER  - 

@article{
author = "Vukosavljević, Predrag and Šumić, Zdravko and Karabegović, Ivana and Dajić-Stevanović, Zora and Veljović, Mile",
year = "2017",
abstract = "Once the new Serbian Regulation on the quality of fruit jams, jellies, marmalades and sweetened chestnut puree (101/2015) was issued, the former Regulation on the quality of fruit, vegetables, mushrooms and pectin preparations (01/79) ceased. Former Regulation was an excellent document, which had to be changed upon the harmonization of laws with European Union (EU). By interpreting the "old" regulations it is obvious that the share of fruit in the gelled product was very high, much higher than under the new regulation. The new Regulations of R. of Serbia recognize a categorization of the following nine products: jam, extra jam, jelly, extra jelly, marmalade, jelly marmalade, domestic marmalade ("domaća marmelada"), sweetened chestnut puree and pekmez. Domestic marmalade and pekmez weren't recognized in the Directive (2001/113/EC), but are result of harmonization of regulations and introduction of novelties that are specific to individual EU members. In terms of specific quality requirements, each of the nine groups is defined separately. The new Regulations (101/2015) define jam as a product containing some smaller portion of fruit (350g/kg), while the extra jam should not contain less than 450 g/kg of a fruit in the final product. It is noticeable that there are some distinctive differences relating the product quality in these two Regulations: jam and extra jam could contain a considerably smaller fruit content in the final product comparing the old regulations; the quality standards for domestic marmalade are the same as were for former marmalade. The quality is higher than quality of the best products of the other groups, such as extra jam. In case of domestic strawberry marmalade and strawberry extra jam, the fruit content of 800g/kg is almost twice times higher than of extra jam (450g/kg)., U skladu sa Zakonom o bezbednosti hrane donet je "novi" Pravilnik o kvalitetu voćnih džemova, želea, marmelade, pekmeza i zaslađenog kesten pirea. Danom njegovog stupanja na snagu prestaje da važi "stari" Pravilnik o kvalitetu proizvoda od voća, povrća, pečurki i pektinskih preparata, u delu koji se odnosi na želirane proizvode. Izmene ovih propisa nisu bili rezultat zahteva struke ili potrošača za promenom, već su rezultat državnog opredeljenja za članstvom u Evropskoj uniji. Sadržaj suve materije morao je po "starim" propisima biti min. 65% za džem, odnosno min. 67% za marmeladu, pri čemu min. 6% mora poticati iz voća za džem, odnosno min. 7% za marmeladu. Po "novim" propisima sadržaj suve materije je min. 60%, osim za domaću marmeladu gde je min. 67%. Sadržaj voća se kod svih grupa kreće od 200g/kg do 450 g/kg, osim za domaću marmeladu od 350g/kg do 800g/kg. To jasno ukazuje da je i sadržaj šećera i sadržaj voća u finalnom proizvodu bio značajno viši po "starim" propisima nego po "novim" propisima. Upravo su to bili razlozi da se u "novim" propisima, usklađenim sa Evropskom unijom, uvede jedna nova grupa proizvoda koja će se zvati "domaća marmelada". Razlog za izdvajanje domaće marmelade od ostalih grupa je da se zadrži stari, prepoznatljiv i visok kvalitet proizvoda, a koji se nekada zvao samo marmelada.",
publisher = "Društvo za ishranu Srbije, Beograd",
journal = "Hrana i ishrana",
title = "Legislation in production of gelled products, Zakonski propisi u proizvodnji želiranih proizvoda",
pages = "18-12",
number = "1",
volume = "58",
doi = "10.5937/HraIsh1701012V"
}

Vukosavljević, P., Šumić, Z., Karabegović, I., Dajić-Stevanović, Z.,& Veljović, M.. (2017). Legislation in production of gelled products. in Hrana i ishrana
Društvo za ishranu Srbije, Beograd., 58(1), 12-18.
https://doi.org/10.5937/HraIsh1701012V

Vukosavljević P, Šumić Z, Karabegović I, Dajić-Stevanović Z, Veljović M. Legislation in production of gelled products. in Hrana i ishrana. 2017;58(1):12-18.
doi:10.5937/HraIsh1701012V .

Vukosavljević, Predrag, Šumić, Zdravko, Karabegović, Ivana, Dajić-Stevanović, Zora, Veljović, Mile, "Legislation in production of gelled products" in Hrana i ishrana, 58, no. 1 (2017):12-18,
https://doi.org/10.5937/HraIsh1701012V . .

TY  - JOUR
AU  - Veljović, Mile
AU  - Despotović, Saša
AU  - Stojanović, Milan
AU  - Pecić, Sonja
AU  - Vukosavljević, Predrag
AU  - Belović, Miona
AU  - Leskošek-Čukalović, Ida
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3705
AB  - Over the last decade, the market of special beers with improved healthy function and/or with new refreshing taste has significantly increased. One of the possible solutions enables mixing beer with bioactive components in grapes responsible for well-known health-promoting action of red wine. The effects of the addition of the Prokupac grape on the physicochemical properties and the fermentation kinetics of the grape beer were studied and the results were compared with a control lager beer. The effect of grape addition on the activity of yeast was also studied. Original extract, alcohol content, degree of fermentation, fermentation rate and yeast growth were significantly higher in beers with grapes as a consequence of higher concentration of simple sugars in grapes compared with pure wort. Based on the CIELab chromatic parameters the color of grape beer samples was yellow with certain proportion of redness, while the control beer was purely yellow. The increase in the concentration of grape mash affects the reduction of lightness and yellowness of beers, while the redness of samples was directly proportional with grape quantity. The phenolic content and antioxidant capacity of grape beers was remarkably higher compared to the control beer, which indicates that the grape beer is a better source of natural antioxidants than regular lager beer.
AB  - Poslednjih godina, tržište specijalnih vrsta piva koja se odlikuju poboljšanom zdravstvenom funkcijom i/ili novim osvežavajućim ukusom se značajno povećalo. Jedna od mogućnosti je i obogaćivanje piva sa bioaktivnim jedinjenjima grožđa koja su odgovorna za dobro poznato blagotvorno dejstvo crvenih vina na zdravlje. U radu je ispitivan uticaj dodatka grožđa sorte Prokupac na fizičkohemijske karakteristike i kinetiku fermentacije specijalnih piva sa dodatkom grožđa, pri čemu su dobijeni rezultati poređeni sa kontrolnim lager pivom. Uticaj dodatka grožđa na aktivnost kvasca je takođe ispitivan. Početni ekstrakt, sadržaj alkohola, stepen prevrelosti, brzina fermentacije i razmnožavanje kvasca je bilo značajno veće kod piva sa dodatkom grožđa, zbog većeg sadržaja prostih šećera u grožđu u poređenju sa čistom sladovinom. Prema CIELab parametrima boje, boja piva sa dodatkom grožđa je bila žuta sa određenim udelom crvene, dok je kontrolno pivo bilo čiste žute boje. Povećanjem udela grožđa boja piva postaje tamnija i sa manjim udelom žute boje, dok je udeo crvene boje direktno proporcionalan sadržaju grožđa. Sadržaj fenolnih jedinjenja i antioksidativni kapacitet piva sa dodatkom grožđa je bio značajno veći u odnosu na kontrolno pivo, što znači da je pivo sa grožđem bolji izvor prirodnih antioksidanasa nego komercijalno lager pivo.
PB  - Savez hemijskih inženjera, Beograd
T2  - Chemical Industry and Chemical Engineering Quarterly / CICEQ
T1  - The fermentation kinetics and physicochemical properties of special beer with addition of Prokupac grape variety
T1  - Kinetika fermentacije i fizičkohemijske karakteristike specijalnih piva sa dodatkom grožđa sorte Prokupac
EP  - 397
IS  - 3
SP  - 391
VL  - 21
DO  - 10.2298/CICEQ140416041V
ER  - 

@article{
author = "Veljović, Mile and Despotović, Saša and Stojanović, Milan and Pecić, Sonja and Vukosavljević, Predrag and Belović, Miona and Leskošek-Čukalović, Ida",
year = "2015",
abstract = "Over the last decade, the market of special beers with improved healthy function and/or with new refreshing taste has significantly increased. One of the possible solutions enables mixing beer with bioactive components in grapes responsible for well-known health-promoting action of red wine. The effects of the addition of the Prokupac grape on the physicochemical properties and the fermentation kinetics of the grape beer were studied and the results were compared with a control lager beer. The effect of grape addition on the activity of yeast was also studied. Original extract, alcohol content, degree of fermentation, fermentation rate and yeast growth were significantly higher in beers with grapes as a consequence of higher concentration of simple sugars in grapes compared with pure wort. Based on the CIELab chromatic parameters the color of grape beer samples was yellow with certain proportion of redness, while the control beer was purely yellow. The increase in the concentration of grape mash affects the reduction of lightness and yellowness of beers, while the redness of samples was directly proportional with grape quantity. The phenolic content and antioxidant capacity of grape beers was remarkably higher compared to the control beer, which indicates that the grape beer is a better source of natural antioxidants than regular lager beer., Poslednjih godina, tržište specijalnih vrsta piva koja se odlikuju poboljšanom zdravstvenom funkcijom i/ili novim osvežavajućim ukusom se značajno povećalo. Jedna od mogućnosti je i obogaćivanje piva sa bioaktivnim jedinjenjima grožđa koja su odgovorna za dobro poznato blagotvorno dejstvo crvenih vina na zdravlje. U radu je ispitivan uticaj dodatka grožđa sorte Prokupac na fizičkohemijske karakteristike i kinetiku fermentacije specijalnih piva sa dodatkom grožđa, pri čemu su dobijeni rezultati poređeni sa kontrolnim lager pivom. Uticaj dodatka grožđa na aktivnost kvasca je takođe ispitivan. Početni ekstrakt, sadržaj alkohola, stepen prevrelosti, brzina fermentacije i razmnožavanje kvasca je bilo značajno veće kod piva sa dodatkom grožđa, zbog većeg sadržaja prostih šećera u grožđu u poređenju sa čistom sladovinom. Prema CIELab parametrima boje, boja piva sa dodatkom grožđa je bila žuta sa određenim udelom crvene, dok je kontrolno pivo bilo čiste žute boje. Povećanjem udela grožđa boja piva postaje tamnija i sa manjim udelom žute boje, dok je udeo crvene boje direktno proporcionalan sadržaju grožđa. Sadržaj fenolnih jedinjenja i antioksidativni kapacitet piva sa dodatkom grožđa je bio značajno veći u odnosu na kontrolno pivo, što znači da je pivo sa grožđem bolji izvor prirodnih antioksidanasa nego komercijalno lager pivo.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Chemical Industry and Chemical Engineering Quarterly / CICEQ",
title = "The fermentation kinetics and physicochemical properties of special beer with addition of Prokupac grape variety, Kinetika fermentacije i fizičkohemijske karakteristike specijalnih piva sa dodatkom grožđa sorte Prokupac",
pages = "397-391",
number = "3",
volume = "21",
doi = "10.2298/CICEQ140416041V"
}

Veljović, M., Despotović, S., Stojanović, M., Pecić, S., Vukosavljević, P., Belović, M.,& Leskošek-Čukalović, I.. (2015). The fermentation kinetics and physicochemical properties of special beer with addition of Prokupac grape variety. in Chemical Industry and Chemical Engineering Quarterly / CICEQ
Savez hemijskih inženjera, Beograd., 21(3), 391-397.
https://doi.org/10.2298/CICEQ140416041V

Veljović M, Despotović S, Stojanović M, Pecić S, Vukosavljević P, Belović M, Leskošek-Čukalović I. The fermentation kinetics and physicochemical properties of special beer with addition of Prokupac grape variety. in Chemical Industry and Chemical Engineering Quarterly / CICEQ. 2015;21(3):391-397.
doi:10.2298/CICEQ140416041V .

Veljović, Mile, Despotović, Saša, Stojanović, Milan, Pecić, Sonja, Vukosavljević, Predrag, Belović, Miona, Leskošek-Čukalović, Ida, "The fermentation kinetics and physicochemical properties of special beer with addition of Prokupac grape variety" in Chemical Industry and Chemical Engineering Quarterly / CICEQ, 21, no. 3 (2015):391-397,
https://doi.org/10.2298/CICEQ140416041V . .

TY  - JOUR
AU  - Vladisavljević, Goran
AU  - Vukosavljević, Predrag
AU  - Veljović, Mile
PY  - 2013
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3092
AB  - Red raspberry (Rubus idaeus) juice was produced by maceration of raspberry pulp at 50 degrees C for 2 h using 400 mg kg(-1) Klerzyme (R) 150 enzymatic pectolitic preparation followed by raw juice clarification with gelatin and bentonite or cross-flow membrane filtration. A minimal loss of anthocyanins from 630 to 540 mg l(-1) was obtained when the juice was clarified using a ceramic multichannel microfilter (MF) with a pore size of 0.2 mu m. A light transmission at 625 nm in MF permeate was above 85% and the residual pectin (900 mg l(-1)) was completely removed. During ultrafiltration through ceramic or polysulfone membranes with a molecular weight cut-off of 30-300 kDa, the content of anthocyanins was reduced to 220-370 mg l(-1), but a light transmission at 625 nm was as high as 96%. The permeate flux in MF was maintained at high values above 170 l m(-2) h(-1) at 3 bar for more than 2 h by backwashing the membrane with a compressed air every 6 min for 1 mm. The cake compression at high pressures was avoided by short filtration times between backwashing.
PB  - Elsevier, Amsterdam
T2  - Food and Bioproducts Processing
T1  - Clarification of red raspberry juice using microfiltration with gas backwashing: A viable strategy to maximize permeate flux and minimize a loss of anthocyanins
EP  - 480
IS  - C4
SP  - 473
VL  - 91
DO  - 10.1016/j.fbp.2013.05.004
ER  - 

@article{
author = "Vladisavljević, Goran and Vukosavljević, Predrag and Veljović, Mile",
year = "2013",
abstract = "Red raspberry (Rubus idaeus) juice was produced by maceration of raspberry pulp at 50 degrees C for 2 h using 400 mg kg(-1) Klerzyme (R) 150 enzymatic pectolitic preparation followed by raw juice clarification with gelatin and bentonite or cross-flow membrane filtration. A minimal loss of anthocyanins from 630 to 540 mg l(-1) was obtained when the juice was clarified using a ceramic multichannel microfilter (MF) with a pore size of 0.2 mu m. A light transmission at 625 nm in MF permeate was above 85% and the residual pectin (900 mg l(-1)) was completely removed. During ultrafiltration through ceramic or polysulfone membranes with a molecular weight cut-off of 30-300 kDa, the content of anthocyanins was reduced to 220-370 mg l(-1), but a light transmission at 625 nm was as high as 96%. The permeate flux in MF was maintained at high values above 170 l m(-2) h(-1) at 3 bar for more than 2 h by backwashing the membrane with a compressed air every 6 min for 1 mm. The cake compression at high pressures was avoided by short filtration times between backwashing.",
publisher = "Elsevier, Amsterdam",
journal = "Food and Bioproducts Processing",
title = "Clarification of red raspberry juice using microfiltration with gas backwashing: A viable strategy to maximize permeate flux and minimize a loss of anthocyanins",
pages = "480-473",
number = "C4",
volume = "91",
doi = "10.1016/j.fbp.2013.05.004"
}

Vladisavljević, G., Vukosavljević, P.,& Veljović, M.. (2013). Clarification of red raspberry juice using microfiltration with gas backwashing: A viable strategy to maximize permeate flux and minimize a loss of anthocyanins. in Food and Bioproducts Processing
Elsevier, Amsterdam., 91(C4), 473-480.
https://doi.org/10.1016/j.fbp.2013.05.004

Vladisavljević G, Vukosavljević P, Veljović M. Clarification of red raspberry juice using microfiltration with gas backwashing: A viable strategy to maximize permeate flux and minimize a loss of anthocyanins. in Food and Bioproducts Processing. 2013;91(C4):473-480.
doi:10.1016/j.fbp.2013.05.004 .

Vladisavljević, Goran, Vukosavljević, Predrag, Veljović, Mile, "Clarification of red raspberry juice using microfiltration with gas backwashing: A viable strategy to maximize permeate flux and minimize a loss of anthocyanins" in Food and Bioproducts Processing, 91, no. C4 (2013):473-480,
https://doi.org/10.1016/j.fbp.2013.05.004 . .

TY  - JOUR
AU  - Davidović, Sonja M.
AU  - Veljović, Mile
AU  - Pantelić, Milica M.
AU  - Baosić, Rada M.
AU  - Natić, Maja
AU  - Dabić, Dragana C.
AU  - Pecić, Sonja
AU  - Vukosavljević, Predrag
PY  - 2013
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3287
AB  - Physicochemical, sensory, and health-related characteristics of peach wine produced from Redhaven variety and selected white wines produced from various grape varieties were determined and compared. The alcohol content, titratable acidity, and total extract of peach wine was significantly lower compared with that of white wines, while its pH value was higher. The content of total phenolics (TPC) and flavonoids (TFC) of peach wine (402.53 mg/L GAE and 332.67 mg CAE/L, respectively) have been found significantly higher in comparison with that of white wines (TPC range 243.67-319.00 mg/L GAE, TFC range 129.67-175.17 mg CAE/L). The main phenolic compounds found in peach wine were chlorogenic acid, caffeic acid, and catechin (3.59, 0.87, and 0.60 mg/L, respectively). Antioxidant capacities were strongly correlated with total phenolics with correlation coefficients over 0.99. The highest antioxidant capacity was ascribed to peach wine. The results of sensory analysis indicated that the peach wine was very well accepted by the regular consumers of wine and can be a very interesting product in the market.
PB  - Amer Chemical Soc, Washington
T2  - Journal of Agricultural and Food Chemistry
T1  - Physicochemical, Antioxidant and Sensory Properties of Peach Wine Made from Redhaven Cultivar
EP  - 1363
IS  - 6
SP  - 1357
VL  - 61
DO  - 10.1021/jf3043727
ER  - 

@article{
author = "Davidović, Sonja M. and Veljović, Mile and Pantelić, Milica M. and Baosić, Rada M. and Natić, Maja and Dabić, Dragana C. and Pecić, Sonja and Vukosavljević, Predrag",
year = "2013",
abstract = "Physicochemical, sensory, and health-related characteristics of peach wine produced from Redhaven variety and selected white wines produced from various grape varieties were determined and compared. The alcohol content, titratable acidity, and total extract of peach wine was significantly lower compared with that of white wines, while its pH value was higher. The content of total phenolics (TPC) and flavonoids (TFC) of peach wine (402.53 mg/L GAE and 332.67 mg CAE/L, respectively) have been found significantly higher in comparison with that of white wines (TPC range 243.67-319.00 mg/L GAE, TFC range 129.67-175.17 mg CAE/L). The main phenolic compounds found in peach wine were chlorogenic acid, caffeic acid, and catechin (3.59, 0.87, and 0.60 mg/L, respectively). Antioxidant capacities were strongly correlated with total phenolics with correlation coefficients over 0.99. The highest antioxidant capacity was ascribed to peach wine. The results of sensory analysis indicated that the peach wine was very well accepted by the regular consumers of wine and can be a very interesting product in the market.",
publisher = "Amer Chemical Soc, Washington",
journal = "Journal of Agricultural and Food Chemistry",
title = "Physicochemical, Antioxidant and Sensory Properties of Peach Wine Made from Redhaven Cultivar",
pages = "1363-1357",
number = "6",
volume = "61",
doi = "10.1021/jf3043727"
}

Davidović, S. M., Veljović, M., Pantelić, M. M., Baosić, R. M., Natić, M., Dabić, D. C., Pecić, S.,& Vukosavljević, P.. (2013). Physicochemical, Antioxidant and Sensory Properties of Peach Wine Made from Redhaven Cultivar. in Journal of Agricultural and Food Chemistry
Amer Chemical Soc, Washington., 61(6), 1357-1363.
https://doi.org/10.1021/jf3043727

Davidović SM, Veljović M, Pantelić MM, Baosić RM, Natić M, Dabić DC, Pecić S, Vukosavljević P. Physicochemical, Antioxidant and Sensory Properties of Peach Wine Made from Redhaven Cultivar. in Journal of Agricultural and Food Chemistry. 2013;61(6):1357-1363.
doi:10.1021/jf3043727 .

Davidović, Sonja M., Veljović, Mile, Pantelić, Milica M., Baosić, Rada M., Natić, Maja, Dabić, Dragana C., Pecić, Sonja, Vukosavljević, Predrag, "Physicochemical, Antioxidant and Sensory Properties of Peach Wine Made from Redhaven Cultivar" in Journal of Agricultural and Food Chemistry, 61, no. 6 (2013):1357-1363,
https://doi.org/10.1021/jf3043727 . .

TY  - CONF
AU  - Rajić, J.R.
AU  - Petrović, Tanja
AU  - Veljović, Mile
AU  - Paunović, Dragana
AU  - Bradaš, M.M.
AU  - Nedović, Viktor
AU  - Vukosavljević, Predrag
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2772
AB  - The study is based on the investigation of total phenol contents and antioxidant potential of blackberry and sour cherry juices blended with apple juice. The objective was to determine the effect of apple juice added in different amount on total polyphenols and antioxidant activity of blended mixtures. Blackberry, sour cherry and apple juices were made from concentrated fruit juices. Apple juice was used for the correction of acidity. The content of the total polyphenols in fruit juices was determined using the Folin-Ciocalteu reagent while the antioxidant activity was investigated using FRAP method. The total polyphenols content as well as antioxidative activity were gradually decreased in all tested mixture with the increasing amount of apple juice. However, it was concluded that the mixture of blackberry or sour cherry juice with apple juice was sensory more acceptable than the juices obtained from only one type of small fruit.
PB  - 6th Central European Congress on Food, CEFood 2012
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - The influence of apple juice added in blackberry and sour cherryjuices on their total phenols content and antioxidative capacity
EP  - 137
SP  - 133
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2772
ER  - 

@conference{
author = "Rajić, J.R. and Petrović, Tanja and Veljović, Mile and Paunović, Dragana and Bradaš, M.M. and Nedović, Viktor and Vukosavljević, Predrag",
year = "2012",
abstract = "The study is based on the investigation of total phenol contents and antioxidant potential of blackberry and sour cherry juices blended with apple juice. The objective was to determine the effect of apple juice added in different amount on total polyphenols and antioxidant activity of blended mixtures. Blackberry, sour cherry and apple juices were made from concentrated fruit juices. Apple juice was used for the correction of acidity. The content of the total polyphenols in fruit juices was determined using the Folin-Ciocalteu reagent while the antioxidant activity was investigated using FRAP method. The total polyphenols content as well as antioxidative activity were gradually decreased in all tested mixture with the increasing amount of apple juice. However, it was concluded that the mixture of blackberry or sour cherry juice with apple juice was sensory more acceptable than the juices obtained from only one type of small fruit.",
publisher = "6th Central European Congress on Food, CEFood 2012",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "The influence of apple juice added in blackberry and sour cherryjuices on their total phenols content and antioxidative capacity",
pages = "137-133",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2772"
}

Rajić, J.R., Petrović, T., Veljović, M., Paunović, D., Bradaš, M.M., Nedović, V.,& Vukosavljević, P.. (2012). The influence of apple juice added in blackberry and sour cherryjuices on their total phenols content and antioxidative capacity. in CEFood 2012 - Proceedings of 6th Central European Congress on Food
6th Central European Congress on Food, CEFood 2012., 133-137.
https://hdl.handle.net/21.15107/rcub_agrospace_2772

Rajić J, Petrović T, Veljović M, Paunović D, Bradaš M, Nedović V, Vukosavljević P. The influence of apple juice added in blackberry and sour cherryjuices on their total phenols content and antioxidative capacity. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:133-137.
https://hdl.handle.net/21.15107/rcub_agrospace_2772 .

Rajić, J.R., Petrović, Tanja, Veljović, Mile, Paunović, Dragana, Bradaš, M.M., Nedović, Viktor, Vukosavljević, Predrag, "The influence of apple juice added in blackberry and sour cherryjuices on their total phenols content and antioxidative capacity" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):133-137,
https://hdl.handle.net/21.15107/rcub_agrospace_2772 .

TY  - CONF
AU  - Veljović, Mile
AU  - Davidović, S.
AU  - Pecić, S.
AU  - Despotović, Saša
AU  - Leskošek-Čukalović, Ida
AU  - Vukosavljević, Predrag
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2734
AB  - Tomato (Solanum lycopersicum) is the world's second largest vegetable crop after the potato and a major source of lycopene. Lycopene is a red carotenoid and an efficient free radical scavenger, which presence in the diet positively correlates with reduced risk of chronic diseases. Although tomatoes are usually used as a salad vegetable, more than 80 % of tomatoes consumption comes from processed products such as ketchup, tomato juice, pickled tomatoes, sauces etc. Jam is another possibility of tomato processing. Tomato jam was produced in an open 120 liters oil jacketed stainless steel kettle. The proportion of sugar to fruit was 1:2.5, while the final concentration was 65°Brix (Bx). Lycopene content was estimated spectophotometrically at 503 nm and concentration was calculated using molar extinction coefficient of 17.2 × 104 M-1cm-1. An examination of the antioxidant capacity of samples was performed using DPPH assay. Obtained results indicate that lycopene content of tomato jam was slightly lower compared to fresh ones (79.66 mg/kg in fresh tomatoes and 75.54 mg/kg in tomato jam), while antioxidant capacity has increased during processing (0.335 and 1.195 mM Trolox equivalents per kilogram of samples for fresh tomatoes and tomato jam, respectively). Moreover, heat processing of tomatoes could result in increased bioavailability of lycopene. Based on the results, it may be concluded that tomato jam can be a high-quality product which can be a desirable component of healthy diet.
PB  - 6th Central European Congress on Food, CEFood 2012
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - Lycopene content and antioxidant capacity of tomato jam
EP  - 143
SP  - 138
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2734
ER  - 

@conference{
author = "Veljović, Mile and Davidović, S. and Pecić, S. and Despotović, Saša and Leskošek-Čukalović, Ida and Vukosavljević, Predrag",
year = "2012",
abstract = "Tomato (Solanum lycopersicum) is the world's second largest vegetable crop after the potato and a major source of lycopene. Lycopene is a red carotenoid and an efficient free radical scavenger, which presence in the diet positively correlates with reduced risk of chronic diseases. Although tomatoes are usually used as a salad vegetable, more than 80 % of tomatoes consumption comes from processed products such as ketchup, tomato juice, pickled tomatoes, sauces etc. Jam is another possibility of tomato processing. Tomato jam was produced in an open 120 liters oil jacketed stainless steel kettle. The proportion of sugar to fruit was 1:2.5, while the final concentration was 65°Brix (Bx). Lycopene content was estimated spectophotometrically at 503 nm and concentration was calculated using molar extinction coefficient of 17.2 × 104 M-1cm-1. An examination of the antioxidant capacity of samples was performed using DPPH assay. Obtained results indicate that lycopene content of tomato jam was slightly lower compared to fresh ones (79.66 mg/kg in fresh tomatoes and 75.54 mg/kg in tomato jam), while antioxidant capacity has increased during processing (0.335 and 1.195 mM Trolox equivalents per kilogram of samples for fresh tomatoes and tomato jam, respectively). Moreover, heat processing of tomatoes could result in increased bioavailability of lycopene. Based on the results, it may be concluded that tomato jam can be a high-quality product which can be a desirable component of healthy diet.",
publisher = "6th Central European Congress on Food, CEFood 2012",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "Lycopene content and antioxidant capacity of tomato jam",
pages = "143-138",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2734"
}

Veljović, M., Davidović, S., Pecić, S., Despotović, S., Leskošek-Čukalović, I.,& Vukosavljević, P.. (2012). Lycopene content and antioxidant capacity of tomato jam. in CEFood 2012 - Proceedings of 6th Central European Congress on Food
6th Central European Congress on Food, CEFood 2012., 138-143.
https://hdl.handle.net/21.15107/rcub_agrospace_2734

Veljović M, Davidović S, Pecić S, Despotović S, Leskošek-Čukalović I, Vukosavljević P. Lycopene content and antioxidant capacity of tomato jam. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:138-143.
https://hdl.handle.net/21.15107/rcub_agrospace_2734 .

Veljović, Mile, Davidović, S., Pecić, S., Despotović, Saša, Leskošek-Čukalović, Ida, Vukosavljević, Predrag, "Lycopene content and antioxidant capacity of tomato jam" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):138-143,
https://hdl.handle.net/21.15107/rcub_agrospace_2734 .

TY  - CONF
AU  - Veljović, Mile
AU  - Despotović, Saša
AU  - Pecić, S.
AU  - Davidović, S.
AU  - Djordjević, R.
AU  - Vukosavljević, Predrag
AU  - Leskošek-Čukalović, Ida
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2738
AB  - Over the last decades, there has been an increased interest in studying the potential health benefits of moderate wine and beer consumption. Studies indicate that wine and beer consumed moderately can have a very favorable effect on the overall health condition. The effect can be explained by a high content of antioxidants and other biologically active compounds, particularly polyphenols, which can prevent the occurrence of some diseases, especially cardiovascular disease. In this research, a special type of beer, the grape beer, was produced using three different grape varieties Prokupac, Pinot Noir and Cabernet Sauvignon. Beer samples were fermented using conventional brewer's wort and 20 % w/w and 30 % w/w of crushed grape. The fermentation was carried out using two different yeasts: Saccharomyces pastorianus industrial strain obtained from one of the Serbian breweries and wine yeast Saccharomyces cerevisiae K1-V1116. The influence of grape variety, the wort-to-grape ratio and yeast strains on the polyphenol content was examined. The total polyphenol content was determined according to the official EBC (European Brewery Convention) spectrophotometric method. The results suggested that grape varieties, their contents, as well as yeast strains had a very significant influence on the total polyphenol content of the obtained beer. The polyphenol content rang in samples went from 95.94 mg/L in beer without grape fermented by brewing yeast and up to 754.40 mg/L in beer with 30 % of Cabernet Sauvignon grape fermented by wine yeast.
PB  - 6th Central European Congress on Food, CEFood 2012
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - The influence of raw materials and fermentation conditions on the polyphenol content of grape beer
EP  - 1141
SP  - 1137
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2738
ER  - 

@conference{
author = "Veljović, Mile and Despotović, Saša and Pecić, S. and Davidović, S. and Djordjević, R. and Vukosavljević, Predrag and Leskošek-Čukalović, Ida",
year = "2012",
abstract = "Over the last decades, there has been an increased interest in studying the potential health benefits of moderate wine and beer consumption. Studies indicate that wine and beer consumed moderately can have a very favorable effect on the overall health condition. The effect can be explained by a high content of antioxidants and other biologically active compounds, particularly polyphenols, which can prevent the occurrence of some diseases, especially cardiovascular disease. In this research, a special type of beer, the grape beer, was produced using three different grape varieties Prokupac, Pinot Noir and Cabernet Sauvignon. Beer samples were fermented using conventional brewer's wort and 20 % w/w and 30 % w/w of crushed grape. The fermentation was carried out using two different yeasts: Saccharomyces pastorianus industrial strain obtained from one of the Serbian breweries and wine yeast Saccharomyces cerevisiae K1-V1116. The influence of grape variety, the wort-to-grape ratio and yeast strains on the polyphenol content was examined. The total polyphenol content was determined according to the official EBC (European Brewery Convention) spectrophotometric method. The results suggested that grape varieties, their contents, as well as yeast strains had a very significant influence on the total polyphenol content of the obtained beer. The polyphenol content rang in samples went from 95.94 mg/L in beer without grape fermented by brewing yeast and up to 754.40 mg/L in beer with 30 % of Cabernet Sauvignon grape fermented by wine yeast.",
publisher = "6th Central European Congress on Food, CEFood 2012",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "The influence of raw materials and fermentation conditions on the polyphenol content of grape beer",
pages = "1141-1137",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2738"
}

Veljović, M., Despotović, S., Pecić, S., Davidović, S., Djordjević, R., Vukosavljević, P.,& Leskošek-Čukalović, I.. (2012). The influence of raw materials and fermentation conditions on the polyphenol content of grape beer. in CEFood 2012 - Proceedings of 6th Central European Congress on Food
6th Central European Congress on Food, CEFood 2012., 1137-1141.
https://hdl.handle.net/21.15107/rcub_agrospace_2738

Veljović M, Despotović S, Pecić S, Davidović S, Djordjević R, Vukosavljević P, Leskošek-Čukalović I. The influence of raw materials and fermentation conditions on the polyphenol content of grape beer. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:1137-1141.
https://hdl.handle.net/21.15107/rcub_agrospace_2738 .

Veljović, Mile, Despotović, Saša, Pecić, S., Davidović, S., Djordjević, R., Vukosavljević, Predrag, Leskošek-Čukalović, Ida, "The influence of raw materials and fermentation conditions on the polyphenol content of grape beer" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):1137-1141,
https://hdl.handle.net/21.15107/rcub_agrospace_2738 .

TY  - CONF
AU  - Pecić, S.
AU  - Veljović, Mile
AU  - Despotović, Saša
AU  - Leskošek-Čukalović, Ida
AU  - Nikšić, Miomir
AU  - Vukosavljević, Predrag
AU  - Nikićević, Ninoslav
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2771
AB  - Plum brandy is traditional Serbian alcoholic beverage, made by distillation of fermented plum variety Prunus domestica. Distillate is colorless and has characteristic fruit aroma, which originates from the component of the inner layer of the plum skin. According to the Serbian tradition, plum brandy is sometimes mixed with different medicinal herbs, and these products are treated as forms of herbal medicine. Medicinal herbs are rich source of polyphenols and other valuable compounds, which can contribute to the functional properties of brandies. These products are usually produced from a large number of herbs and spices, which, also, change the aroma complex and contribute to the color. In this study, it was investigated the effects of two herbal compositions which were consisted of 44 plants with different ratio of aromatic and bitter herbs on sensory characteristics and antioxidant capacity of herbal brandies. Sensory assessment of samples was performed by using modified Buxbaum model of positive ranking. The total phenolic content of samples was determined according to the Folin-Ciocalteu spectrophotometric method. The antioxidant capacity (ATC) was tested by using two methods: 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ferric reducing ability of plasma (FRAP). The total sensory quality of samples was 17.85 and 17.95, which were very good scores. The total phenolic content of samples was 145.56 and 130 mg/L gallic acid equivalents, while the antioxidant capacity was 0.69 and 0.61 mM Trolox according to DPPH assay, and 2.08 and 1.75 FRAP units according to FRAP method. The obtained results suggested that higher content of the bitter herb significantly influenced the antioxidant capacity and not significantly affected the sensory profile of special brandy. Based on sensory assessments, the sensory properties of these special brandies were completely acceptable for the assessors.
PB  - 6th Central European Congress on Food, CEFood 2012
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - Antioxidant capacity and sensory characteristics of special herb brandy
EP  - 1375
SP  - 1371
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2771
ER  - 

@conference{
author = "Pecić, S. and Veljović, Mile and Despotović, Saša and Leskošek-Čukalović, Ida and Nikšić, Miomir and Vukosavljević, Predrag and Nikićević, Ninoslav",
year = "2012",
abstract = "Plum brandy is traditional Serbian alcoholic beverage, made by distillation of fermented plum variety Prunus domestica. Distillate is colorless and has characteristic fruit aroma, which originates from the component of the inner layer of the plum skin. According to the Serbian tradition, plum brandy is sometimes mixed with different medicinal herbs, and these products are treated as forms of herbal medicine. Medicinal herbs are rich source of polyphenols and other valuable compounds, which can contribute to the functional properties of brandies. These products are usually produced from a large number of herbs and spices, which, also, change the aroma complex and contribute to the color. In this study, it was investigated the effects of two herbal compositions which were consisted of 44 plants with different ratio of aromatic and bitter herbs on sensory characteristics and antioxidant capacity of herbal brandies. Sensory assessment of samples was performed by using modified Buxbaum model of positive ranking. The total phenolic content of samples was determined according to the Folin-Ciocalteu spectrophotometric method. The antioxidant capacity (ATC) was tested by using two methods: 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ferric reducing ability of plasma (FRAP). The total sensory quality of samples was 17.85 and 17.95, which were very good scores. The total phenolic content of samples was 145.56 and 130 mg/L gallic acid equivalents, while the antioxidant capacity was 0.69 and 0.61 mM Trolox according to DPPH assay, and 2.08 and 1.75 FRAP units according to FRAP method. The obtained results suggested that higher content of the bitter herb significantly influenced the antioxidant capacity and not significantly affected the sensory profile of special brandy. Based on sensory assessments, the sensory properties of these special brandies were completely acceptable for the assessors.",
publisher = "6th Central European Congress on Food, CEFood 2012",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "Antioxidant capacity and sensory characteristics of special herb brandy",
pages = "1375-1371",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2771"
}

Pecić, S., Veljović, M., Despotović, S., Leskošek-Čukalović, I., Nikšić, M., Vukosavljević, P.,& Nikićević, N.. (2012). Antioxidant capacity and sensory characteristics of special herb brandy. in CEFood 2012 - Proceedings of 6th Central European Congress on Food
6th Central European Congress on Food, CEFood 2012., 1371-1375.
https://hdl.handle.net/21.15107/rcub_agrospace_2771

Pecić S, Veljović M, Despotović S, Leskošek-Čukalović I, Nikšić M, Vukosavljević P, Nikićević N. Antioxidant capacity and sensory characteristics of special herb brandy. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:1371-1375.
https://hdl.handle.net/21.15107/rcub_agrospace_2771 .

Pecić, S., Veljović, Mile, Despotović, Saša, Leskošek-Čukalović, Ida, Nikšić, Miomir, Vukosavljević, Predrag, Nikićević, Ninoslav, "Antioxidant capacity and sensory characteristics of special herb brandy" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):1371-1375,
https://hdl.handle.net/21.15107/rcub_agrospace_2771 .

TY  - JOUR
AU  - Karabegović, Ivana
AU  - Vukosavljević, Predrag
AU  - Novaković, Miroslav M.
AU  - Gorjanović, Stanislava
AU  - Dzamić, Ana M.
AU  - Lazić, Miodrag L.
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2828
AB  - Stability of bioactive compounds present in a herbal liqueur, as well as its sensory attributes were surveyed during a year - long storage under various conditions. The antioxidant activity, the total content of phenolic and flavonoid compounds, their antioxidant effectiveness, as well as antibacterial and antifungal activity, were found dependent on storage conditions and duration. The storage in the opaque green and transparent white bottles caused statistically significant changes upon 60 and 15 days, respectively. Both decrease of antioxidant activity (approximate to 30 %) and total content of phenolic compounds (approximate to 7 %) upon one year storage in the original opaque bottles placed in cardboard box was 18 % lower than upon the storage in the white bottles exposed to daylight, while decrease of total flavonoid compounds (approximate to 16 %) was 26 % lower. The most prominent changes were observed within the first six month of the storage. During the remaining storage time monitored parameters were found almost constant. Sensory analysis confirmed dynamics of changes that herbal liqueur experienced during the storage.
T2  - Digest Journal of Nanomaterials and Biostructures
T1  - Influence of the storage on bioactive compounds and sensory attributes of herbal liqueur
EP  - 1598
IS  - 4
SP  - 1587
VL  - 7
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2828
ER  - 

@article{
author = "Karabegović, Ivana and Vukosavljević, Predrag and Novaković, Miroslav M. and Gorjanović, Stanislava and Dzamić, Ana M. and Lazić, Miodrag L.",
year = "2012",
abstract = "Stability of bioactive compounds present in a herbal liqueur, as well as its sensory attributes were surveyed during a year - long storage under various conditions. The antioxidant activity, the total content of phenolic and flavonoid compounds, their antioxidant effectiveness, as well as antibacterial and antifungal activity, were found dependent on storage conditions and duration. The storage in the opaque green and transparent white bottles caused statistically significant changes upon 60 and 15 days, respectively. Both decrease of antioxidant activity (approximate to 30 %) and total content of phenolic compounds (approximate to 7 %) upon one year storage in the original opaque bottles placed in cardboard box was 18 % lower than upon the storage in the white bottles exposed to daylight, while decrease of total flavonoid compounds (approximate to 16 %) was 26 % lower. The most prominent changes were observed within the first six month of the storage. During the remaining storage time monitored parameters were found almost constant. Sensory analysis confirmed dynamics of changes that herbal liqueur experienced during the storage.",
journal = "Digest Journal of Nanomaterials and Biostructures",
title = "Influence of the storage on bioactive compounds and sensory attributes of herbal liqueur",
pages = "1598-1587",
number = "4",
volume = "7",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2828"
}

Karabegović, I., Vukosavljević, P., Novaković, M. M., Gorjanović, S., Dzamić, A. M.,& Lazić, M. L.. (2012). Influence of the storage on bioactive compounds and sensory attributes of herbal liqueur. in Digest Journal of Nanomaterials and Biostructures, 7(4), 1587-1598.
https://hdl.handle.net/21.15107/rcub_agrospace_2828

Karabegović I, Vukosavljević P, Novaković MM, Gorjanović S, Dzamić AM, Lazić ML. Influence of the storage on bioactive compounds and sensory attributes of herbal liqueur. in Digest Journal of Nanomaterials and Biostructures. 2012;7(4):1587-1598.
https://hdl.handle.net/21.15107/rcub_agrospace_2828 .

Karabegović, Ivana, Vukosavljević, Predrag, Novaković, Miroslav M., Gorjanović, Stanislava, Dzamić, Ana M., Lazić, Miodrag L., "Influence of the storage on bioactive compounds and sensory attributes of herbal liqueur" in Digest Journal of Nanomaterials and Biostructures, 7, no. 4 (2012):1587-1598,
https://hdl.handle.net/21.15107/rcub_agrospace_2828 .

TY  - CONF
AU  - Ilić, Z.S.
AU  - Vukosavljević, Predrag
AU  - Zarić, Vlade
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2794
AB  - A cold chain is a temperature-controlled supply chain. An unbroken cold chain is an uninterrupted series of storage and distribution activities which maintain a given temperature range. This cold chain assessment was segmented into three phases: 1) evaluate the existing cold chain for fruits and vegetables in Serbia; 2) identify key constraints to competitiveness within each key sector and element; and 3) create a strategic plan for improving the integrated cold chain in the near-term future. A representative sample of 45 cold storage facilities was surveyed including a wide array of conventional chillers, conventional freezers and controlled atmosphere (CA), including Ultra-Low Oxygen (ULO) facilities. The total refrigerated and/or frozen capacity for storage at the 45 facilities was estimated at 100,000 MT. It was estimated that this capacity was representative of about 1/5 of the total capacity for refrigerated or frozen storage in Serbia (500-600,000 MT). A wide array of facilities exist in Serbia, with most being of the small-or medium-scale size, capable of storing between 150 and 2,500 MT of products, although some very large-scale facilities with capacities of nearly 11,000 MT are operating.
C3  - Acta Horticulturae
T1  - Cold Chain Strategy for Serbia
EP  - 96
SP  - 89
VL  - 934
DO  - 10.17660/ActaHortic.2012.934.8
ER  - 

@conference{
author = "Ilić, Z.S. and Vukosavljević, Predrag and Zarić, Vlade",
year = "2012",
abstract = "A cold chain is a temperature-controlled supply chain. An unbroken cold chain is an uninterrupted series of storage and distribution activities which maintain a given temperature range. This cold chain assessment was segmented into three phases: 1) evaluate the existing cold chain for fruits and vegetables in Serbia; 2) identify key constraints to competitiveness within each key sector and element; and 3) create a strategic plan for improving the integrated cold chain in the near-term future. A representative sample of 45 cold storage facilities was surveyed including a wide array of conventional chillers, conventional freezers and controlled atmosphere (CA), including Ultra-Low Oxygen (ULO) facilities. The total refrigerated and/or frozen capacity for storage at the 45 facilities was estimated at 100,000 MT. It was estimated that this capacity was representative of about 1/5 of the total capacity for refrigerated or frozen storage in Serbia (500-600,000 MT). A wide array of facilities exist in Serbia, with most being of the small-or medium-scale size, capable of storing between 150 and 2,500 MT of products, although some very large-scale facilities with capacities of nearly 11,000 MT are operating.",
journal = "Acta Horticulturae",
title = "Cold Chain Strategy for Serbia",
pages = "96-89",
volume = "934",
doi = "10.17660/ActaHortic.2012.934.8"
}

Ilić, Z.S., Vukosavljević, P.,& Zarić, V.. (2012). Cold Chain Strategy for Serbia. in Acta Horticulturae, 934, 89-96.
https://doi.org/10.17660/ActaHortic.2012.934.8

Ilić Z, Vukosavljević P, Zarić V. Cold Chain Strategy for Serbia. in Acta Horticulturae. 2012;934:89-96.
doi:10.17660/ActaHortic.2012.934.8 .

Ilić, Z.S., Vukosavljević, Predrag, Zarić, Vlade, "Cold Chain Strategy for Serbia" in Acta Horticulturae, 934 (2012):89-96,
https://doi.org/10.17660/ActaHortic.2012.934.8 . .

TY  - JOUR
AU  - Gorjanović, Stanislava
AU  - Novaković, Miroslav M.
AU  - Vukosavljević, Predrag
AU  - Pastor, Ferenc T.
AU  - Tešević, Vele
AU  - Sunjević, Desanka Z.
PY  - 2010
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2323
AB  - Total antioxidant (AO) activity of strong alcohol beverages such as wine and plum brandies, whiskeys, herbal and sweet fruit liqueurs have been assessed using a polarographic assay based on hydrogen peroxide scavenging (HPS). Rank of order of total AO activity, expressed as percentage of decrease of anodic oxidation current of hydrogen peroxide, was found analogous with total phenolic content estimated by Folin Ciocalteau (FC) assay and radical scavenging capacity against the stable free radical 1,1-dipheny1-2-picrylhydrazyl (DPPH). Application of the assay for surveying of a quarter century long maturation of plum brandy in oak barrel was demonstrated. In addition, influence of different storage conditions on preservation of AO activity of some herbal liqueurs was surveyed. Wide area of application of this simple, fast, low cost and reliable assay in analysis and quality monitoring of various strong alcohol beverages was confirmed.
PB  - Amer Chemical Soc, Washington
T2  - Journal of Agricultural and Food Chemistry
T1  - Polarographic Assay Based on Hydrogen Peroxide Scavenging in Determination of Antioxidant Activity of Strong Alcohol Beverages
EP  - 8406
IS  - 14
SP  - 8400
VL  - 58
DO  - 10.1021/jf101158j
ER  - 

@article{
author = "Gorjanović, Stanislava and Novaković, Miroslav M. and Vukosavljević, Predrag and Pastor, Ferenc T. and Tešević, Vele and Sunjević, Desanka Z.",
year = "2010",
abstract = "Total antioxidant (AO) activity of strong alcohol beverages such as wine and plum brandies, whiskeys, herbal and sweet fruit liqueurs have been assessed using a polarographic assay based on hydrogen peroxide scavenging (HPS). Rank of order of total AO activity, expressed as percentage of decrease of anodic oxidation current of hydrogen peroxide, was found analogous with total phenolic content estimated by Folin Ciocalteau (FC) assay and radical scavenging capacity against the stable free radical 1,1-dipheny1-2-picrylhydrazyl (DPPH). Application of the assay for surveying of a quarter century long maturation of plum brandy in oak barrel was demonstrated. In addition, influence of different storage conditions on preservation of AO activity of some herbal liqueurs was surveyed. Wide area of application of this simple, fast, low cost and reliable assay in analysis and quality monitoring of various strong alcohol beverages was confirmed.",
publisher = "Amer Chemical Soc, Washington",
journal = "Journal of Agricultural and Food Chemistry",
title = "Polarographic Assay Based on Hydrogen Peroxide Scavenging in Determination of Antioxidant Activity of Strong Alcohol Beverages",
pages = "8406-8400",
number = "14",
volume = "58",
doi = "10.1021/jf101158j"
}

Gorjanović, S., Novaković, M. M., Vukosavljević, P., Pastor, F. T., Tešević, V.,& Sunjević, D. Z.. (2010). Polarographic Assay Based on Hydrogen Peroxide Scavenging in Determination of Antioxidant Activity of Strong Alcohol Beverages. in Journal of Agricultural and Food Chemistry
Amer Chemical Soc, Washington., 58(14), 8400-8406.
https://doi.org/10.1021/jf101158j

Gorjanović S, Novaković MM, Vukosavljević P, Pastor FT, Tešević V, Sunjević DZ. Polarographic Assay Based on Hydrogen Peroxide Scavenging in Determination of Antioxidant Activity of Strong Alcohol Beverages. in Journal of Agricultural and Food Chemistry. 2010;58(14):8400-8406.
doi:10.1021/jf101158j .

Gorjanović, Stanislava, Novaković, Miroslav M., Vukosavljević, Predrag, Pastor, Ferenc T., Tešević, Vele, Sunjević, Desanka Z., "Polarographic Assay Based on Hydrogen Peroxide Scavenging in Determination of Antioxidant Activity of Strong Alcohol Beverages" in Journal of Agricultural and Food Chemistry, 58, no. 14 (2010):8400-8406,
https://doi.org/10.1021/jf101158j . .

TY  - JOUR
AU  - Bukvić, Branka
AU  - Vukosavljević, Predrag
PY  - 2009
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1986
AB  - Legislation act of Fruit juices and nectars (Sl. list SRJ, No. 33/1995) and the new draft (new scheme of legislation concerning fruit, juices and nectars) are analyzed and compared in the paper. The aim was to determine the differences between old and new legislative acts. Both have general parameters of quality, such as ethanol and lactic acid contents. The new legislation includes specific parameters of quality adopted from A.I.J.N. (Association of the Industry of Juices and Nectars from Fruits and Vegetables - Code of Practice COP). They are also referenced in the Codex General Standard for Fruit Juices (247-2005). The International Fruit juice Union (IFU) has been preparing, testing and published methods of analysis for many years to assist fruit juice industry. The procedures have been prepared by experts in the fruit juice field. These specific methods of analysis are implemented in the analysis of fruit juices and nectars regarding their quality and authenticity. The analytical procedures cover all important parameters, such as the sugars, organic acids, minerals and other parameters. Numerous procedures are being used; wet chemistry, HPLC and enzyme linked assays. Numerous recommendations cover general areas such as patulin, heavy metals and oligosaccharide profiling methods. The control is necessary to avoid the import and marketing of non - authentic and even fraudulent juices and nectars whose components are sometimes completely devoid of fruit ingredients. .
AB  - U radu su uporedno prikazani propisi o kvalitetu voćnih sokova i nektara iz važećeg Pravilnika i iz nacrta - predloga novog pravilnika o kvalitetu voćnih sokova i nektara. Cilj poređenja je bio da se uoče inovacije i shvati njihov značaj za kontrolisanje kvaliteta voćnih sokova i nektara. Oba pravilnika imaju opšte parametre kvaliteta, koji ukazuju na higijensku ispravnost sirovina i proizvoda (sadržaj etanola, isparljivih kiselina, mlečne kiseline). U nacrt predloženog pravilnika o kvalitetu voćnih sokova su ugrađeni tzv. 'posebni parametri kvaliteta' koji su preuzeti iz Propisa koje primenjuje AIJN (Udruženje industrije sokova i nektara). Ovim parametrima se proveravaju identitet i autentičnost sokova i nektara. Ovakva kontrola je neophodna da bi se obezbedio stvarni kvalitet ovih proizvoda i da bi se sprečio uvoz sokova i nektara koji, u stvari, to nisu po svom sastavu. .
PB  - Društvo za ishranu Srbije, Beograd
T2  - Hrana i ishrana
T1  - Innovations of quality control of fruit juices
T1  - Inovacije u kontroli kvaliteta voćnih sokova
EP  - 32
IS  - 1-2
SP  - 28
VL  - 50
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1986
ER  - 

@article{
author = "Bukvić, Branka and Vukosavljević, Predrag",
year = "2009",
abstract = "Legislation act of Fruit juices and nectars (Sl. list SRJ, No. 33/1995) and the new draft (new scheme of legislation concerning fruit, juices and nectars) are analyzed and compared in the paper. The aim was to determine the differences between old and new legislative acts. Both have general parameters of quality, such as ethanol and lactic acid contents. The new legislation includes specific parameters of quality adopted from A.I.J.N. (Association of the Industry of Juices and Nectars from Fruits and Vegetables - Code of Practice COP). They are also referenced in the Codex General Standard for Fruit Juices (247-2005). The International Fruit juice Union (IFU) has been preparing, testing and published methods of analysis for many years to assist fruit juice industry. The procedures have been prepared by experts in the fruit juice field. These specific methods of analysis are implemented in the analysis of fruit juices and nectars regarding their quality and authenticity. The analytical procedures cover all important parameters, such as the sugars, organic acids, minerals and other parameters. Numerous procedures are being used; wet chemistry, HPLC and enzyme linked assays. Numerous recommendations cover general areas such as patulin, heavy metals and oligosaccharide profiling methods. The control is necessary to avoid the import and marketing of non - authentic and even fraudulent juices and nectars whose components are sometimes completely devoid of fruit ingredients. ., U radu su uporedno prikazani propisi o kvalitetu voćnih sokova i nektara iz važećeg Pravilnika i iz nacrta - predloga novog pravilnika o kvalitetu voćnih sokova i nektara. Cilj poređenja je bio da se uoče inovacije i shvati njihov značaj za kontrolisanje kvaliteta voćnih sokova i nektara. Oba pravilnika imaju opšte parametre kvaliteta, koji ukazuju na higijensku ispravnost sirovina i proizvoda (sadržaj etanola, isparljivih kiselina, mlečne kiseline). U nacrt predloženog pravilnika o kvalitetu voćnih sokova su ugrađeni tzv. 'posebni parametri kvaliteta' koji su preuzeti iz Propisa koje primenjuje AIJN (Udruženje industrije sokova i nektara). Ovim parametrima se proveravaju identitet i autentičnost sokova i nektara. Ovakva kontrola je neophodna da bi se obezbedio stvarni kvalitet ovih proizvoda i da bi se sprečio uvoz sokova i nektara koji, u stvari, to nisu po svom sastavu. .",
publisher = "Društvo za ishranu Srbije, Beograd",
journal = "Hrana i ishrana",
title = "Innovations of quality control of fruit juices, Inovacije u kontroli kvaliteta voćnih sokova",
pages = "32-28",
number = "1-2",
volume = "50",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1986"
}

Bukvić, B.,& Vukosavljević, P.. (2009). Innovations of quality control of fruit juices. in Hrana i ishrana
Društvo za ishranu Srbije, Beograd., 50(1-2), 28-32.
https://hdl.handle.net/21.15107/rcub_agrospace_1986

Bukvić B, Vukosavljević P. Innovations of quality control of fruit juices. in Hrana i ishrana. 2009;50(1-2):28-32.
https://hdl.handle.net/21.15107/rcub_agrospace_1986 .

Bukvić, Branka, Vukosavljević, Predrag, "Innovations of quality control of fruit juices" in Hrana i ishrana, 50, no. 1-2 (2009):28-32,
https://hdl.handle.net/21.15107/rcub_agrospace_1986 .

TY  - JOUR
AU  - Vukosavljević, Predrag
AU  - Novaković, Miroslav
AU  - Bukvić, Branka
AU  - Nikšić, Miomir
AU  - Stanisavljević, Ivana
PY  - 2009
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1975
AB  - Bitter herbal liquors are products often consumed, not only because of their refreshment properties, but also healthy reasons. The main components of bitters are different herbal extracts which contain a lot of different bioactive compounds, such as phenols, polyphenols and their polymers, phenol carboxylic acids, organic acids flavonoids, tannins etc. At the market different products labeled as bitter herbal liquors can be found. They are made from 28, 32 or even 54 and 56 extracts obtained by alcohol or water extraction from different parts of herbs, fruits, seeds, spices, roots, etc. By definition 'bitters' are natural products made of fruits and herbs extracts permitted for human nutrition. Those products are not only alcohol beverages, but also the drinks with potentially healthful effects. Consumed in moderate ways they may provide intake of useful bioactive compounds. The paper presents extraction procedures of 46 different healthful and aromatic herbs and 8 fruits, used for production of 'Bitter 54'. Anti-oxidative activity of plant extracts was determinate by DPPH test using method of Blois. The free radical-scavenging activity of the plant extracts was evaluated using the stable radical DPPH. Synthetic antioxidants BHT (ditertbytil-hydroxytoluene, EC50= 6.2μgml-1), trolox (vitamine E analog soluble in water, EC50= 6.8μgml-1) were used for comparison. EC50 values were calculated as concentration of the extract necessary to decrease DPPH radical concentration for 50%. It was found that the EC50 value of Bitter kept in the green bottle in the dark has been 139.47μl/ml of solvent and it has been stable during 120 days. The results indicate that 'Bitter 54' possess significant antioxidant capacity. .
AB  - U radu su prikazani načini ekstrakcije 46 lekovitih i aromatičnih bilja i osam voćnih vrsta koji ulaze u sastav Bittera 54. Utvrđeno je da gorki biljni liker - Bitter 54 sadrži značajan antioksidativni potencijal. Potencijalna antioksidativna aktivnost određivana je testom DPPH, metodom po Bloisu. Vrednost EC50 uzorka Bittera 54 koji je stajao u zatamnjenoj boci u mraku bila je 139,47 μl/ml rastvarača i nije se promenila tokom 150 dana čuvanja. Sintetički antioksidansi BHT (ditercbutil-hidroksitoluen) i troloks (analog vitamina E rastvoran u vodi) imaju vrednosti EC50 6,2 i 6,8 μg/ml, respektivno. Vrednost EC50 predstavlja koncentraciju ekstrakta koja za 50% smanjuje koncentraciju radikala DPPH. .
PB  - Društvo za ishranu Srbije, Beograd
T2  - Hrana i ishrana
T1  - Anti-oxidant activities of herbs and fruits extracts in 'Bitter 54'
T1  - Potencijalni antioksidativni kapacitet kompozicije lekovitih i aromatičnih biljaka i voća u Bitteru 54
EP  - 8
IS  - 1-2
SP  - 3
VL  - 50
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1975
ER  - 

@article{
author = "Vukosavljević, Predrag and Novaković, Miroslav and Bukvić, Branka and Nikšić, Miomir and Stanisavljević, Ivana",
year = "2009",
abstract = "Bitter herbal liquors are products often consumed, not only because of their refreshment properties, but also healthy reasons. The main components of bitters are different herbal extracts which contain a lot of different bioactive compounds, such as phenols, polyphenols and their polymers, phenol carboxylic acids, organic acids flavonoids, tannins etc. At the market different products labeled as bitter herbal liquors can be found. They are made from 28, 32 or even 54 and 56 extracts obtained by alcohol or water extraction from different parts of herbs, fruits, seeds, spices, roots, etc. By definition 'bitters' are natural products made of fruits and herbs extracts permitted for human nutrition. Those products are not only alcohol beverages, but also the drinks with potentially healthful effects. Consumed in moderate ways they may provide intake of useful bioactive compounds. The paper presents extraction procedures of 46 different healthful and aromatic herbs and 8 fruits, used for production of 'Bitter 54'. Anti-oxidative activity of plant extracts was determinate by DPPH test using method of Blois. The free radical-scavenging activity of the plant extracts was evaluated using the stable radical DPPH. Synthetic antioxidants BHT (ditertbytil-hydroxytoluene, EC50= 6.2μgml-1), trolox (vitamine E analog soluble in water, EC50= 6.8μgml-1) were used for comparison. EC50 values were calculated as concentration of the extract necessary to decrease DPPH radical concentration for 50%. It was found that the EC50 value of Bitter kept in the green bottle in the dark has been 139.47μl/ml of solvent and it has been stable during 120 days. The results indicate that 'Bitter 54' possess significant antioxidant capacity. ., U radu su prikazani načini ekstrakcije 46 lekovitih i aromatičnih bilja i osam voćnih vrsta koji ulaze u sastav Bittera 54. Utvrđeno je da gorki biljni liker - Bitter 54 sadrži značajan antioksidativni potencijal. Potencijalna antioksidativna aktivnost određivana je testom DPPH, metodom po Bloisu. Vrednost EC50 uzorka Bittera 54 koji je stajao u zatamnjenoj boci u mraku bila je 139,47 μl/ml rastvarača i nije se promenila tokom 150 dana čuvanja. Sintetički antioksidansi BHT (ditercbutil-hidroksitoluen) i troloks (analog vitamina E rastvoran u vodi) imaju vrednosti EC50 6,2 i 6,8 μg/ml, respektivno. Vrednost EC50 predstavlja koncentraciju ekstrakta koja za 50% smanjuje koncentraciju radikala DPPH. .",
publisher = "Društvo za ishranu Srbije, Beograd",
journal = "Hrana i ishrana",
title = "Anti-oxidant activities of herbs and fruits extracts in 'Bitter 54', Potencijalni antioksidativni kapacitet kompozicije lekovitih i aromatičnih biljaka i voća u Bitteru 54",
pages = "8-3",
number = "1-2",
volume = "50",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1975"
}

Vukosavljević, P., Novaković, M., Bukvić, B., Nikšić, M.,& Stanisavljević, I.. (2009). Anti-oxidant activities of herbs and fruits extracts in 'Bitter 54'. in Hrana i ishrana
Društvo za ishranu Srbije, Beograd., 50(1-2), 3-8.
https://hdl.handle.net/21.15107/rcub_agrospace_1975

Vukosavljević P, Novaković M, Bukvić B, Nikšić M, Stanisavljević I. Anti-oxidant activities of herbs and fruits extracts in 'Bitter 54'. in Hrana i ishrana. 2009;50(1-2):3-8.
https://hdl.handle.net/21.15107/rcub_agrospace_1975 .

Vukosavljević, Predrag, Novaković, Miroslav, Bukvić, Branka, Nikšić, Miomir, Stanisavljević, Ivana, "Anti-oxidant activities of herbs and fruits extracts in 'Bitter 54'" in Hrana i ishrana, 50, no. 1-2 (2009):3-8,
https://hdl.handle.net/21.15107/rcub_agrospace_1975 .

TY  - JOUR
AU  - Vukosavljević, Predrag
AU  - Novaković, Miroslav
AU  - Bukvić, Branka
AU  - Nikšić, Miomir
AU  - Stanisavljević, Ivana
AU  - Klaus, Anita
PY  - 2009
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1893
AB  - This paper presents kinds of extraction and cross-flow filtration of composition of 46 healthful and aromatic herbs, 8 fruits and fungi Ganoderma lucidum. Those extracts are part of Bitter 55, which have significant antioxidant capacity. Antioxidative activities of plant extracts have been determined by DPPH test using method of Blois. Bitter 55 which was kept at the green bottle in the dark has EC50 = 141.07 μl/ml and it was stable during 150 days. Synthetic anti-oxidants BHT (ditertbutilhydroxytoluen, EC50 = 6.2 μgml-1), trolox (vitamin E analog soluble in water, EC50 = 6.8 μgml-1) were used for comparison. EC50 values were calculated as concentration of the extract necessary to decrease DPPH radical concentration for 50 %. Bitter 55 contents 35% vol of alcohol (wheat origin), 88.22 g/l total extract and slice of medicinal mushroom Ganoderma lucidum (1 % w/v) which was extracted 30 days before analyzes. The main problem in practical applications of MF is the reduction of permeate flux with time, caused by the accumulation of feed components in the pores. During microfiltration bitter herbal liquor, the function of filtrate flux is decreased with VCR. Dependence of decreasing flux with VCR can be separated in three periods. For the first, starting period, rapid decrease of filtrate flux is characteristic. Second period is defined with much smaller decrease of the flux than in the first phase. Third period has as characteristic minor decrease of flux and can be defined as steady state. Steady state emerges after τs = 80 min.
AB  - Sastojci lekovitog bilja i voća koji pokazuju potencijalnu antioksidativnu sposobnost su različite bioaktivne komponente, kao što su različiti fenoli, polifenoli, fenolne kiseline, flavonoidi, tanini i dr. Na tržištu se nalaze biljni ekstrakti od 12, 25 pa sve do 56 lekovitih i aromatičnih biljaka i voća. Dodatak medicinske gljive Ganoderma lucidum, biljnom ekstraktu od 54 lekovitih i aromatičnih biljaka, predstavlja dobro rešenje. Ekstrakcijom gljive Ganoderma (Ganoderma lucidum) zajedno sa lekovitim i aromatičnim biljem, zadržavaju se sve aktivne vrednosti biljaka, uz postizanje dodatnih lekovitih svojstava gljive. Ovakav proizvod, na bazi ekstrakata lekovitog i aromatičnog bilja, voća i gljive Ganoderma, je interesantan sa aspekta mogućih lekovitih svojstava. On može biti deklarisan ili kao gorki biljni liker u komercijalnoj prodaji ili čak kao dijetetski suplement za prodaju u apotekama. Takav proizvod u svakom slučaju predstavlja, kako zdravstveno tako i nutritivno, bolje rešenje od drugih alkoholnih pića. U radu su prikazani načini ekstrakcije i mikrofiltracije 46 lekovitih i aromatičnih biljaka, gljive Ganoderma lucidum i 8 voćnih vrsta koji čine kompoziciju Bittera 55. Utvrdjeno je da gorki biljni liker - Bitter 55 sadrži značajan antioksidativni potencijal. Potencijalna antioksidativna aktivnost određivana je DPPH testom, metodom po Blois-u.1 Vrednost EC50 uzorka BITTER-a 55 koji je stajao u zatamnjenoj boci u mraku je 139,47 μl/ml rastvarača i nije se promenila tokom 150 dana čuvanja. Sintetički antioksidansi BHT (ditercbutil-hidroksitoluen) i troloks (analog vitamina E rastvoran u vodi) imaju vrednosti EC50 redom 6,2 i 6,8 μg/ml. Vrednost EC50 predstavlja koncentraciju ekstrakta koja za 50% smanjuje koncentraciju DPPH radikala (praćeno preko inhibicije apsorpcije rastvora DPPH na 517nm).
PB  - Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd
T2  - Journal of Agricultural Sciences (Belgrade)
T1  - Antioxidant activities of herbs, fruit and medicinal mushroom Ganoderma lucidum extracts produced by microfiltration process
T1  - Mikrofiltracija i antioksidativni kapacitet kompozicije ekstrakta lekovitih biljaka, voća i medicinske gljive Ganoderma lucidum
EP  - 62
IS  - 1
SP  - 45
VL  - 54
DO  - 10.2298/JAS0901045V
ER  - 

@article{
author = "Vukosavljević, Predrag and Novaković, Miroslav and Bukvić, Branka and Nikšić, Miomir and Stanisavljević, Ivana and Klaus, Anita",
year = "2009",
abstract = "This paper presents kinds of extraction and cross-flow filtration of composition of 46 healthful and aromatic herbs, 8 fruits and fungi Ganoderma lucidum. Those extracts are part of Bitter 55, which have significant antioxidant capacity. Antioxidative activities of plant extracts have been determined by DPPH test using method of Blois. Bitter 55 which was kept at the green bottle in the dark has EC50 = 141.07 μl/ml and it was stable during 150 days. Synthetic anti-oxidants BHT (ditertbutilhydroxytoluen, EC50 = 6.2 μgml-1), trolox (vitamin E analog soluble in water, EC50 = 6.8 μgml-1) were used for comparison. EC50 values were calculated as concentration of the extract necessary to decrease DPPH radical concentration for 50 %. Bitter 55 contents 35% vol of alcohol (wheat origin), 88.22 g/l total extract and slice of medicinal mushroom Ganoderma lucidum (1 % w/v) which was extracted 30 days before analyzes. The main problem in practical applications of MF is the reduction of permeate flux with time, caused by the accumulation of feed components in the pores. During microfiltration bitter herbal liquor, the function of filtrate flux is decreased with VCR. Dependence of decreasing flux with VCR can be separated in three periods. For the first, starting period, rapid decrease of filtrate flux is characteristic. Second period is defined with much smaller decrease of the flux than in the first phase. Third period has as characteristic minor decrease of flux and can be defined as steady state. Steady state emerges after τs = 80 min., Sastojci lekovitog bilja i voća koji pokazuju potencijalnu antioksidativnu sposobnost su različite bioaktivne komponente, kao što su različiti fenoli, polifenoli, fenolne kiseline, flavonoidi, tanini i dr. Na tržištu se nalaze biljni ekstrakti od 12, 25 pa sve do 56 lekovitih i aromatičnih biljaka i voća. Dodatak medicinske gljive Ganoderma lucidum, biljnom ekstraktu od 54 lekovitih i aromatičnih biljaka, predstavlja dobro rešenje. Ekstrakcijom gljive Ganoderma (Ganoderma lucidum) zajedno sa lekovitim i aromatičnim biljem, zadržavaju se sve aktivne vrednosti biljaka, uz postizanje dodatnih lekovitih svojstava gljive. Ovakav proizvod, na bazi ekstrakata lekovitog i aromatičnog bilja, voća i gljive Ganoderma, je interesantan sa aspekta mogućih lekovitih svojstava. On može biti deklarisan ili kao gorki biljni liker u komercijalnoj prodaji ili čak kao dijetetski suplement za prodaju u apotekama. Takav proizvod u svakom slučaju predstavlja, kako zdravstveno tako i nutritivno, bolje rešenje od drugih alkoholnih pića. U radu su prikazani načini ekstrakcije i mikrofiltracije 46 lekovitih i aromatičnih biljaka, gljive Ganoderma lucidum i 8 voćnih vrsta koji čine kompoziciju Bittera 55. Utvrdjeno je da gorki biljni liker - Bitter 55 sadrži značajan antioksidativni potencijal. Potencijalna antioksidativna aktivnost određivana je DPPH testom, metodom po Blois-u.1 Vrednost EC50 uzorka BITTER-a 55 koji je stajao u zatamnjenoj boci u mraku je 139,47 μl/ml rastvarača i nije se promenila tokom 150 dana čuvanja. Sintetički antioksidansi BHT (ditercbutil-hidroksitoluen) i troloks (analog vitamina E rastvoran u vodi) imaju vrednosti EC50 redom 6,2 i 6,8 μg/ml. Vrednost EC50 predstavlja koncentraciju ekstrakta koja za 50% smanjuje koncentraciju DPPH radikala (praćeno preko inhibicije apsorpcije rastvora DPPH na 517nm).",
publisher = "Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd",
journal = "Journal of Agricultural Sciences (Belgrade)",
title = "Antioxidant activities of herbs, fruit and medicinal mushroom Ganoderma lucidum extracts produced by microfiltration process, Mikrofiltracija i antioksidativni kapacitet kompozicije ekstrakta lekovitih biljaka, voća i medicinske gljive Ganoderma lucidum",
pages = "62-45",
number = "1",
volume = "54",
doi = "10.2298/JAS0901045V"
}

Vukosavljević, P., Novaković, M., Bukvić, B., Nikšić, M., Stanisavljević, I.,& Klaus, A.. (2009). Antioxidant activities of herbs, fruit and medicinal mushroom Ganoderma lucidum extracts produced by microfiltration process. in Journal of Agricultural Sciences (Belgrade)
Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd., 54(1), 45-62.
https://doi.org/10.2298/JAS0901045V

Vukosavljević P, Novaković M, Bukvić B, Nikšić M, Stanisavljević I, Klaus A. Antioxidant activities of herbs, fruit and medicinal mushroom Ganoderma lucidum extracts produced by microfiltration process. in Journal of Agricultural Sciences (Belgrade). 2009;54(1):45-62.
doi:10.2298/JAS0901045V .

Vukosavljević, Predrag, Novaković, Miroslav, Bukvić, Branka, Nikšić, Miomir, Stanisavljević, Ivana, Klaus, Anita, "Antioxidant activities of herbs, fruit and medicinal mushroom Ganoderma lucidum extracts produced by microfiltration process" in Journal of Agricultural Sciences (Belgrade), 54, no. 1 (2009):45-62,
https://doi.org/10.2298/JAS0901045V . .

TY  - JOUR
AU  - Klaus, Anita
AU  - Nikšić, Miomir
AU  - Savić, Milena
AU  - Despotović, Saša
AU  - Vukosavljević, Predrag
PY  - 2008
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1659
AB  - Mushrooms are a popular and valuable functional food, low in calories and high in minerals, essential amino acids, vitamins and fibers. More than 270 mushroom species are high valuable nutritive food, but they also have different pharmacologicaly effects, what classify them in the group of the medicinal mushrooms. These mushrooms show immunomodulating and anticancerous properties, they act like antioxidants and antihypertensive substances, have ability to lower cholesterol and protect the liver, possess antiinflammatory, antidiabetic, antiviral and antimicrobial properties. Medicinal mushrooms are very reach sources of new biomedicinal molecules which can be used in treating different disorders in human organism. Among these biomolecules the most important are protein bounded polysaccharides which are made by basidiomycetes; thanks to their extraordinary properties these biomolecules are classified like antitumorous substances by American National Cancer Institute. .
AB  - Pečurke su popularna i vredna funkcionalna hrana, zahvaljujući niskom sadržaju kalorija i sa druge strane visokom sadržaju minerala, esencijalnih amino kiselina, vitamina i vlakana. Pored nutritivnog aspekta, dokazano je da više od 270 vrsta gljiva ima i različita farmakološka dejstva, što ih svrstava u grupu lekovitih gljiva. Ove gljive pokazuju imunomodulatorska i antikancerogena svojstva, deluju kao antioksidanti, antihipertenzivne supstance, snižavaju holesterol, štite jetru, pokazuju antiinflamatorna, antidijabetska, antivirusna i antimikrobna svojstva. Lekovite gljive su bogat izvor niza novih biomedicinskih molekula koji mogu da se koriste u tretiranju različitih poremećaja u ljudskom organizmu. Među ovim biomolekulima najznačajniji su polisaharidi vezani za proteine, koje stvaraju bazidiomicete, a zbog izuzetnih svojstava koje imaju Američki nacionalni institut za kancer klasifikovao ih je kao antitumorne supstance. .
PB  - Institut za proučavanje lekovitog bilja Dr Josif Pančić, Beograd
T2  - Lekovite sirovine
T1  - Higher fungi new-old source of raw materials for pharmaceutical industry
T1  - Više gljive novi-stari izvor sirovina za farmaceutsku industriju
EP  - 10
IS  - 28
SP  - 3
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1659
ER  - 

@article{
author = "Klaus, Anita and Nikšić, Miomir and Savić, Milena and Despotović, Saša and Vukosavljević, Predrag",
year = "2008",
abstract = "Mushrooms are a popular and valuable functional food, low in calories and high in minerals, essential amino acids, vitamins and fibers. More than 270 mushroom species are high valuable nutritive food, but they also have different pharmacologicaly effects, what classify them in the group of the medicinal mushrooms. These mushrooms show immunomodulating and anticancerous properties, they act like antioxidants and antihypertensive substances, have ability to lower cholesterol and protect the liver, possess antiinflammatory, antidiabetic, antiviral and antimicrobial properties. Medicinal mushrooms are very reach sources of new biomedicinal molecules which can be used in treating different disorders in human organism. Among these biomolecules the most important are protein bounded polysaccharides which are made by basidiomycetes; thanks to their extraordinary properties these biomolecules are classified like antitumorous substances by American National Cancer Institute. ., Pečurke su popularna i vredna funkcionalna hrana, zahvaljujući niskom sadržaju kalorija i sa druge strane visokom sadržaju minerala, esencijalnih amino kiselina, vitamina i vlakana. Pored nutritivnog aspekta, dokazano je da više od 270 vrsta gljiva ima i različita farmakološka dejstva, što ih svrstava u grupu lekovitih gljiva. Ove gljive pokazuju imunomodulatorska i antikancerogena svojstva, deluju kao antioksidanti, antihipertenzivne supstance, snižavaju holesterol, štite jetru, pokazuju antiinflamatorna, antidijabetska, antivirusna i antimikrobna svojstva. Lekovite gljive su bogat izvor niza novih biomedicinskih molekula koji mogu da se koriste u tretiranju različitih poremećaja u ljudskom organizmu. Među ovim biomolekulima najznačajniji su polisaharidi vezani za proteine, koje stvaraju bazidiomicete, a zbog izuzetnih svojstava koje imaju Američki nacionalni institut za kancer klasifikovao ih je kao antitumorne supstance. .",
publisher = "Institut za proučavanje lekovitog bilja Dr Josif Pančić, Beograd",
journal = "Lekovite sirovine",
title = "Higher fungi new-old source of raw materials for pharmaceutical industry, Više gljive novi-stari izvor sirovina za farmaceutsku industriju",
pages = "10-3",
number = "28",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1659"
}

Klaus, A., Nikšić, M., Savić, M., Despotović, S.,& Vukosavljević, P.. (2008). Higher fungi new-old source of raw materials for pharmaceutical industry. in Lekovite sirovine
Institut za proučavanje lekovitog bilja Dr Josif Pančić, Beograd.(28), 3-10.
https://hdl.handle.net/21.15107/rcub_agrospace_1659

Klaus A, Nikšić M, Savić M, Despotović S, Vukosavljević P. Higher fungi new-old source of raw materials for pharmaceutical industry. in Lekovite sirovine. 2008;(28):3-10.
https://hdl.handle.net/21.15107/rcub_agrospace_1659 .

Klaus, Anita, Nikšić, Miomir, Savić, Milena, Despotović, Saša, Vukosavljević, Predrag, "Higher fungi new-old source of raw materials for pharmaceutical industry" in Lekovite sirovine, no. 28 (2008):3-10,
https://hdl.handle.net/21.15107/rcub_agrospace_1659 .

TY  - JOUR
AU  - Janković, Miodrag
AU  - Zlatković, Branislav
AU  - Bukvić, Branka
AU  - Stevanović, Snežana
AU  - Vukosavljević, Predrag
PY  - 2007
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1579
AB  - This paper presents results gained by a chemical analysis and organoleptic evaluation of raspberry pulp, extracted juice, freeze-dried raspberry pulp, freeze-dried extracted raspberry juice and fruit nectars obtained by rehydration of freeze-dried products. It is possible to produce high nutritive products using freeze drying. Changes in the chemical composition of products are very small. The preservation of L-ascorbic acids ranges from 66 to 71 %. Moreover, freeze-dried raspberry pulp is of higher quality than freeze-dried extracted raspberry juice.
AB  - U ovom radu su prikazani rezultati dobijeni hemijskom analizom i organoleptičkom ocenom kaše maline, matičnog soka maline, liofilizovane kaše maline i liofilizovanog matičnog soka maline, kao i voćnih nektara maline dobijenih rehidracijom liofilizovanih proizvoda. Dobijeni rezultati pokazuju da se liofilizacijom mogu dobiti nutritivno visokovredni proizvodi obzirom da su promene u hemijskom sastavu proizvoda relativno male, a da je očuvanje vitamina C od 66 do 71%. Ukupni rezultati hemijske i organoleptičke ocene pokazuju da je kvalitet liofilizovane kaše bolji u odnosu na liofilizovani matični sok maline.
PB  - Savez poljoprivrednih inženjera i tehničara, Beograd
T2  - Journal of Scientific Agricultural Research
T1  - Freeze-drying of raspberry pulp and extracted raspberry juice
T1  - Liofilizacija kaše i matičnog soka maline
EP  - 23
IS  - 2
SP  - 17
VL  - 68
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1579
ER  - 

@article{
author = "Janković, Miodrag and Zlatković, Branislav and Bukvić, Branka and Stevanović, Snežana and Vukosavljević, Predrag",
year = "2007",
abstract = "This paper presents results gained by a chemical analysis and organoleptic evaluation of raspberry pulp, extracted juice, freeze-dried raspberry pulp, freeze-dried extracted raspberry juice and fruit nectars obtained by rehydration of freeze-dried products. It is possible to produce high nutritive products using freeze drying. Changes in the chemical composition of products are very small. The preservation of L-ascorbic acids ranges from 66 to 71 %. Moreover, freeze-dried raspberry pulp is of higher quality than freeze-dried extracted raspberry juice., U ovom radu su prikazani rezultati dobijeni hemijskom analizom i organoleptičkom ocenom kaše maline, matičnog soka maline, liofilizovane kaše maline i liofilizovanog matičnog soka maline, kao i voćnih nektara maline dobijenih rehidracijom liofilizovanih proizvoda. Dobijeni rezultati pokazuju da se liofilizacijom mogu dobiti nutritivno visokovredni proizvodi obzirom da su promene u hemijskom sastavu proizvoda relativno male, a da je očuvanje vitamina C od 66 do 71%. Ukupni rezultati hemijske i organoleptičke ocene pokazuju da je kvalitet liofilizovane kaše bolji u odnosu na liofilizovani matični sok maline.",
publisher = "Savez poljoprivrednih inženjera i tehničara, Beograd",
journal = "Journal of Scientific Agricultural Research",
title = "Freeze-drying of raspberry pulp and extracted raspberry juice, Liofilizacija kaše i matičnog soka maline",
pages = "23-17",
number = "2",
volume = "68",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1579"
}

Janković, M., Zlatković, B., Bukvić, B., Stevanović, S.,& Vukosavljević, P.. (2007). Freeze-drying of raspberry pulp and extracted raspberry juice. in Journal of Scientific Agricultural Research
Savez poljoprivrednih inženjera i tehničara, Beograd., 68(2), 17-23.
https://hdl.handle.net/21.15107/rcub_agrospace_1579

Janković M, Zlatković B, Bukvić B, Stevanović S, Vukosavljević P. Freeze-drying of raspberry pulp and extracted raspberry juice. in Journal of Scientific Agricultural Research. 2007;68(2):17-23.
https://hdl.handle.net/21.15107/rcub_agrospace_1579 .

Janković, Miodrag, Zlatković, Branislav, Bukvić, Branka, Stevanović, Snežana, Vukosavljević, Predrag, "Freeze-drying of raspberry pulp and extracted raspberry juice" in Journal of Scientific Agricultural Research, 68, no. 2 (2007):17-23,
https://hdl.handle.net/21.15107/rcub_agrospace_1579 .