TY  - JOUR
AU  - Laličić-Petronijević, Jovanka
AU  - Popov-Raljić, Jovanka
AU  - Lazić, Vera
AU  - Pezo, Lato
AU  - Nedović, Viktor
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4447
AB  - Among the carriers of probiotic bacteria in the field of non-dairy foods, chocolate is one of the most appealing. Following the contemporary trend impelled with better efficiency, a compilation of three pro biotic strains microencapsulated together was incorporated in milk, semisweet and dark chocolates. The determination of viability revealed that bifidobacteria (BB) were less durable than lactobacilli (LA) and streptococci (ST), but the total cell number was high (9-8 log cfu/g) during 360 days, at both tested temperatures. The main objective was to examine the effects of probiotics on the sensory and rheological properties of various types of produced chocolates, as well as to test the suitability of used packaging materials. The obtained data showed that all evaluated samples exhibited excellent sensory quality and, among rheological parameters, yield value was more affected than the viscosity. Seal defect (leakage) of the primary packaging material assumable contributed to the decline of viable probiotic cells.
PB  - Elsevier Science Bv, Amsterdam
T2  - Journal of Functional Foods
T1  - Synergistic effect of three encapsulated strains of probiotic bacteria on quality parameters of chocolates with different composition
EP  - 337
SP  - 329
VL  - 38
DO  - 10.1016/j.jff.2017.09.041
ER  - 

@article{
author = "Laličić-Petronijević, Jovanka and Popov-Raljić, Jovanka and Lazić, Vera and Pezo, Lato and Nedović, Viktor",
year = "2017",
abstract = "Among the carriers of probiotic bacteria in the field of non-dairy foods, chocolate is one of the most appealing. Following the contemporary trend impelled with better efficiency, a compilation of three pro biotic strains microencapsulated together was incorporated in milk, semisweet and dark chocolates. The determination of viability revealed that bifidobacteria (BB) were less durable than lactobacilli (LA) and streptococci (ST), but the total cell number was high (9-8 log cfu/g) during 360 days, at both tested temperatures. The main objective was to examine the effects of probiotics on the sensory and rheological properties of various types of produced chocolates, as well as to test the suitability of used packaging materials. The obtained data showed that all evaluated samples exhibited excellent sensory quality and, among rheological parameters, yield value was more affected than the viscosity. Seal defect (leakage) of the primary packaging material assumable contributed to the decline of viable probiotic cells.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "Journal of Functional Foods",
title = "Synergistic effect of three encapsulated strains of probiotic bacteria on quality parameters of chocolates with different composition",
pages = "337-329",
volume = "38",
doi = "10.1016/j.jff.2017.09.041"
}

Laličić-Petronijević, J., Popov-Raljić, J., Lazić, V., Pezo, L.,& Nedović, V.. (2017). Synergistic effect of three encapsulated strains of probiotic bacteria on quality parameters of chocolates with different composition. in Journal of Functional Foods
Elsevier Science Bv, Amsterdam., 38, 329-337.
https://doi.org/10.1016/j.jff.2017.09.041

Laličić-Petronijević J, Popov-Raljić J, Lazić V, Pezo L, Nedović V. Synergistic effect of three encapsulated strains of probiotic bacteria on quality parameters of chocolates with different composition. in Journal of Functional Foods. 2017;38:329-337.
doi:10.1016/j.jff.2017.09.041 .

Laličić-Petronijević, Jovanka, Popov-Raljić, Jovanka, Lazić, Vera, Pezo, Lato, Nedović, Viktor, "Synergistic effect of three encapsulated strains of probiotic bacteria on quality parameters of chocolates with different composition" in Journal of Functional Foods, 38 (2017):329-337,
https://doi.org/10.1016/j.jff.2017.09.041 . .

TY  - JOUR
AU  - Lazić, Vera
AU  - Gvozdenović, Jasna
AU  - Petrović, Tanja
PY  - 2008
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1724
AB  - Quality and stability of different food products depend, to a great extent on packaging materials used, but also on requirements and procedures of modern packing. The improvement of packing process in a conventional sense means modernization of equipment, perfection of qualitative properties of applied packaging materials, or use of vacuum packing or modified atmosphere packing. Modern packing means also the use of active and intelligent packaging. The role of modern food packing is not only a passive protection and selling of products. The active packaging affects the conditions in the packed food, so the shelf life is prolonged and the quality maintained. The intelligent packaging communicates with the surrounding giving some information on the quality of the packed product. Regarding the aspect of environmental importance of packaging materials, the possibility to use biopolymers and edible packaging materials is also reviewed. The paper presents not only the traditional functions of packaging but also the processes of active and intelligent packing. The application of new packing procedures for packing of different food products is discussed.
AB  - U savremenim uslovima svi prehrambeni proizvodi se pakuju. Kvalitet i održivost različitih prehrambenih proizvoda u mnogome zavisi od primenjenih ambalažnih materijala, ali i od savremenih uslova i postupaka pakovanja. Unapređenje procesa pakovanja u klasičnom smislu, podrazumeva modernizaciju opreme, poboljšanje kvalitativnih svojstava primenjenih ambalažnih materijala, ili primenu vakuma ili pakovanja u modifikovanoj atmosferi. Savremeno pakovanje podrazumeva i primenu aktivnog i inteligentnog pakovanja. Moderno pakovanje hrane nema više samo pasivnu ulogu u zaštiti i prodaji proizvoda, nego, aktivno pakovanje menja stanje u upakovanoj hrani, da bi se produžila njegova trajnost i održao kvalitet. Inteligentno pakovanje komunicira sa okolinom dajući pojedine informacije o kvalitetu upakovanog proizvoda. U radu je dat prikaz funkcija ambalaže po tradicionalnom konceptu kao i prikaz aktivnog i inteligentnog procesa pakovanja. Zbog značaja ekološkog aspekta ambalažnih materijala, dat je i prikaz mogućnosti primene biopolimera i jestivih ambalažnih materijala. Razmatrana je mogućnost primene ovih novih postupaka pakovanja za pakovanje različitih prehrambenih proizvoda.
PB  - Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad
T2  - Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP
T1  - Possibilities of modern food packing
T1  - Mogućnosti savremenog pakovanja hrane
EP  - 52
IS  - 1-2
SP  - 49
VL  - 12
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1724
ER  - 

@article{
author = "Lazić, Vera and Gvozdenović, Jasna and Petrović, Tanja",
year = "2008",
abstract = "Quality and stability of different food products depend, to a great extent on packaging materials used, but also on requirements and procedures of modern packing. The improvement of packing process in a conventional sense means modernization of equipment, perfection of qualitative properties of applied packaging materials, or use of vacuum packing or modified atmosphere packing. Modern packing means also the use of active and intelligent packaging. The role of modern food packing is not only a passive protection and selling of products. The active packaging affects the conditions in the packed food, so the shelf life is prolonged and the quality maintained. The intelligent packaging communicates with the surrounding giving some information on the quality of the packed product. Regarding the aspect of environmental importance of packaging materials, the possibility to use biopolymers and edible packaging materials is also reviewed. The paper presents not only the traditional functions of packaging but also the processes of active and intelligent packing. The application of new packing procedures for packing of different food products is discussed., U savremenim uslovima svi prehrambeni proizvodi se pakuju. Kvalitet i održivost različitih prehrambenih proizvoda u mnogome zavisi od primenjenih ambalažnih materijala, ali i od savremenih uslova i postupaka pakovanja. Unapređenje procesa pakovanja u klasičnom smislu, podrazumeva modernizaciju opreme, poboljšanje kvalitativnih svojstava primenjenih ambalažnih materijala, ili primenu vakuma ili pakovanja u modifikovanoj atmosferi. Savremeno pakovanje podrazumeva i primenu aktivnog i inteligentnog pakovanja. Moderno pakovanje hrane nema više samo pasivnu ulogu u zaštiti i prodaji proizvoda, nego, aktivno pakovanje menja stanje u upakovanoj hrani, da bi se produžila njegova trajnost i održao kvalitet. Inteligentno pakovanje komunicira sa okolinom dajući pojedine informacije o kvalitetu upakovanog proizvoda. U radu je dat prikaz funkcija ambalaže po tradicionalnom konceptu kao i prikaz aktivnog i inteligentnog procesa pakovanja. Zbog značaja ekološkog aspekta ambalažnih materijala, dat je i prikaz mogućnosti primene biopolimera i jestivih ambalažnih materijala. Razmatrana je mogućnost primene ovih novih postupaka pakovanja za pakovanje različitih prehrambenih proizvoda.",
publisher = "Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad",
journal = "Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP",
title = "Possibilities of modern food packing, Mogućnosti savremenog pakovanja hrane",
pages = "52-49",
number = "1-2",
volume = "12",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1724"
}

Lazić, V., Gvozdenović, J.,& Petrović, T.. (2008). Possibilities of modern food packing. in Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP
Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad., 12(1-2), 49-52.
https://hdl.handle.net/21.15107/rcub_agrospace_1724

Lazić V, Gvozdenović J, Petrović T. Possibilities of modern food packing. in Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP. 2008;12(1-2):49-52.
https://hdl.handle.net/21.15107/rcub_agrospace_1724 .

Lazić, Vera, Gvozdenović, Jasna, Petrović, Tanja, "Possibilities of modern food packing" in Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP, 12, no. 1-2 (2008):49-52,
https://hdl.handle.net/21.15107/rcub_agrospace_1724 .

TY  - JOUR
AU  - Lazić, Vera
AU  - Gvozdenović, Jasna J.
AU  - Petrović, Tanja
PY  - 2006
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1266
AB  - Shelf life and quality of different food products depend a lot on packaging materials used and also on conditions and processes of modern packing. The enabling of packing process in classical sense, assumes modernization of equipment, improvement of quality characteristics of applied packaging materials, or use of vacuum or packing in modified atmosphere. The role of modern food packing is not passive any more regarding protection and selling of products. The active packing affects the condition of the food packed, so the shelf life is prolonged and the quality maintained. The intellectual packing communicates with the surroundings giving some information on the quality of the product packed. This paper gives a review of the conditions in the dairies, from the aspect of packing. The basic definitions, and the review of different active and intelligent packing are also given (removal of oxygen, removal of ethylene, moisture regulation, antimicrobial effect,... (indicators of temperature, pH.). The possibility of use of these new packing processes (removal of oxygen, cholesterol immobilization, lactose immobilization, antimicrobial packing) for packing of milk and dairy products was reviewed.
AB  - Moderno pakovanje hrane nema više samo pasivnu ulogu u zaštiti i prodaji proizvoda, nego aktivno pakovanje menja stanje u upakovanoj hrani, da bi se produžila njegova trajnost i održao kvalitet. Inteligentno pakovanje komunicira sa okolinom dajući pojedine informacije o kvalitetu upakovanog proizvoda. U radu je dat osvrt na sadašnje stanje u mlekarama sa aspekta pakovanja. Takođe su date osnovne definicije, kao i pregled različitih postupaka aktivnog i inteligentnog pakovanja. Razmatrana je mogućnost primene ovih novih postupaka za pakovanje, kako mleka i mlečnih proizvoda, tako i drugih prehrambenih proizvoda.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - New trends in packaging in dairy industry
T1  - Novi trendovi pakovanja u industriji prerade mleka
EP  - 81
IS  - 1-2
SP  - 78
VL  - 17
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1266
ER  - 

@article{
author = "Lazić, Vera and Gvozdenović, Jasna J. and Petrović, Tanja",
year = "2006",
abstract = "Shelf life and quality of different food products depend a lot on packaging materials used and also on conditions and processes of modern packing. The enabling of packing process in classical sense, assumes modernization of equipment, improvement of quality characteristics of applied packaging materials, or use of vacuum or packing in modified atmosphere. The role of modern food packing is not passive any more regarding protection and selling of products. The active packing affects the condition of the food packed, so the shelf life is prolonged and the quality maintained. The intellectual packing communicates with the surroundings giving some information on the quality of the product packed. This paper gives a review of the conditions in the dairies, from the aspect of packing. The basic definitions, and the review of different active and intelligent packing are also given (removal of oxygen, removal of ethylene, moisture regulation, antimicrobial effect,... (indicators of temperature, pH.). The possibility of use of these new packing processes (removal of oxygen, cholesterol immobilization, lactose immobilization, antimicrobial packing) for packing of milk and dairy products was reviewed., Moderno pakovanje hrane nema više samo pasivnu ulogu u zaštiti i prodaji proizvoda, nego aktivno pakovanje menja stanje u upakovanoj hrani, da bi se produžila njegova trajnost i održao kvalitet. Inteligentno pakovanje komunicira sa okolinom dajući pojedine informacije o kvalitetu upakovanog proizvoda. U radu je dat osvrt na sadašnje stanje u mlekarama sa aspekta pakovanja. Takođe su date osnovne definicije, kao i pregled različitih postupaka aktivnog i inteligentnog pakovanja. Razmatrana je mogućnost primene ovih novih postupaka za pakovanje, kako mleka i mlečnih proizvoda, tako i drugih prehrambenih proizvoda.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd",
journal = "Prehrambena industrija - mleko i mlečni proizvodi",
title = "New trends in packaging in dairy industry, Novi trendovi pakovanja u industriji prerade mleka",
pages = "81-78",
number = "1-2",
volume = "17",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1266"
}

Lazić, V., Gvozdenović, J. J.,& Petrović, T.. (2006). New trends in packaging in dairy industry. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 17(1-2), 78-81.
https://hdl.handle.net/21.15107/rcub_agrospace_1266

Lazić V, Gvozdenović JJ, Petrović T. New trends in packaging in dairy industry. in Prehrambena industrija - mleko i mlečni proizvodi. 2006;17(1-2):78-81.
https://hdl.handle.net/21.15107/rcub_agrospace_1266 .

Lazić, Vera, Gvozdenović, Jasna J., Petrović, Tanja, "New trends in packaging in dairy industry" in Prehrambena industrija - mleko i mlečni proizvodi, 17, no. 1-2 (2006):78-81,
https://hdl.handle.net/21.15107/rcub_agrospace_1266 .