TY  - JOUR
AU  - Ilic, Jovan
AU  - Djekic, Ilija
AU  - Tomasevic, Igor
AU  - van den Berg, Marco
AU  - Oosterlinck, Filip
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6345
AB  - Previous studies dealing with plant-based meat analogs confirmed the potential of oral processing methods to identify options for improving those products. Knowing that sensory perception can be influenced by adding condiments, this short communication aimed to investigate the texture and oral processing of four plant-based burger analogs and a beef burger when consumed in portions or as part of model meals with buns and sides. Texture profile analysis indicated that beef burgers and analog E were the toughest. Two analogs (B and S) showed textures close to beef, while one (analog D) displayed significantly lower values for hardness, toughness, cohesiveness, and springiness. The instrumental data was only partly reflected in the mastication parameters. Adaptations in mastication behavior were expected, but differences between the plant-based analogs were smaller than anticipated, although clear differences were observed for consumption time, number of chews and number of swallows. On the whole, mastication patterns concurred within different consumption scenarios (portions, model burgers), and significant correlations with instrumental texture were obtained. © 2023 Wiley Periodicals LLC.
T2  - Journal of Texture Studies
T2  - Journal of Texture Studies
T1  - Beef and plant-based burgers' mastication parameters depend on texture rather than on serving conditions
DO  - 10.1111/jtxs.12763
ER  - 

@article{
author = "Ilic, Jovan and Djekic, Ilija and Tomasevic, Igor and van den Berg, Marco and Oosterlinck, Filip",
year = "2023",
abstract = "Previous studies dealing with plant-based meat analogs confirmed the potential of oral processing methods to identify options for improving those products. Knowing that sensory perception can be influenced by adding condiments, this short communication aimed to investigate the texture and oral processing of four plant-based burger analogs and a beef burger when consumed in portions or as part of model meals with buns and sides. Texture profile analysis indicated that beef burgers and analog E were the toughest. Two analogs (B and S) showed textures close to beef, while one (analog D) displayed significantly lower values for hardness, toughness, cohesiveness, and springiness. The instrumental data was only partly reflected in the mastication parameters. Adaptations in mastication behavior were expected, but differences between the plant-based analogs were smaller than anticipated, although clear differences were observed for consumption time, number of chews and number of swallows. On the whole, mastication patterns concurred within different consumption scenarios (portions, model burgers), and significant correlations with instrumental texture were obtained. © 2023 Wiley Periodicals LLC.",
journal = "Journal of Texture Studies, Journal of Texture Studies",
title = "Beef and plant-based burgers' mastication parameters depend on texture rather than on serving conditions",
doi = "10.1111/jtxs.12763"
}

Ilic, J., Djekic, I., Tomasevic, I., van den Berg, M.,& Oosterlinck, F.. (2023). Beef and plant-based burgers' mastication parameters depend on texture rather than on serving conditions. in Journal of Texture Studies.
https://doi.org/10.1111/jtxs.12763

Ilic J, Djekic I, Tomasevic I, van den Berg M, Oosterlinck F. Beef and plant-based burgers' mastication parameters depend on texture rather than on serving conditions. in Journal of Texture Studies. 2023;.
doi:10.1111/jtxs.12763 .

Ilic, Jovan, Djekic, Ilija, Tomasevic, Igor, van den Berg, Marco, Oosterlinck, Filip, "Beef and plant-based burgers' mastication parameters depend on texture rather than on serving conditions" in Journal of Texture Studies (2023),
https://doi.org/10.1111/jtxs.12763 . .

TY  - JOUR
AU  - Ilić, Jovan
AU  - Tomašević, Igor
AU  - Đekić, Ilija
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6047
AB  - The literature suggests that wild boar meat structure is unique among pork meats, being less juicy and tender. However, a deeper analysis of wild boar meat consumption from the oral processing and sensory perception perspectives is lacking. This research reports on how boiling, grilling, and sous-vide cooking methods affect wild boar ham color, texture, mastication, bolus formation, and dynamic sensory perception.

The examined cooking methods produced steaks of different colors, where the sous-vide was lighter and redder on cross-section. Meat having higher redness had lower hardness and chewiness. That was also further observed for oral processing, where the sous-vide and grilled meat demanded less effort for mastication, absorbed less saliva, and produced boluses with fewer and bigger particles than did the boiled meat. In contrast, boiling led to higher cooking loss, which further affected bolus formation, with more saliva needed. Regarding sensory perception, boiled meat was firm and fibrous compared to grilled and sous-vide meats that were juicier.
PB  - Elsevier
T2  - Meat Science
T1  - Influence of boiling, grilling, and sous-vide on mastication, bolus formation, and dynamic sensory perception of wild boar ham
SP  - 108805
VL  - 188
DO  - 10.1016/j.meatsci.2022.108805.
ER  - 

@article{
author = "Ilić, Jovan and Tomašević, Igor and Đekić, Ilija",
year = "2022",
abstract = "The literature suggests that wild boar meat structure is unique among pork meats, being less juicy and tender. However, a deeper analysis of wild boar meat consumption from the oral processing and sensory perception perspectives is lacking. This research reports on how boiling, grilling, and sous-vide cooking methods affect wild boar ham color, texture, mastication, bolus formation, and dynamic sensory perception.

The examined cooking methods produced steaks of different colors, where the sous-vide was lighter and redder on cross-section. Meat having higher redness had lower hardness and chewiness. That was also further observed for oral processing, where the sous-vide and grilled meat demanded less effort for mastication, absorbed less saliva, and produced boluses with fewer and bigger particles than did the boiled meat. In contrast, boiling led to higher cooking loss, which further affected bolus formation, with more saliva needed. Regarding sensory perception, boiled meat was firm and fibrous compared to grilled and sous-vide meats that were juicier.",
publisher = "Elsevier",
journal = "Meat Science",
title = "Influence of boiling, grilling, and sous-vide on mastication, bolus formation, and dynamic sensory perception of wild boar ham",
pages = "108805",
volume = "188",
doi = "10.1016/j.meatsci.2022.108805."
}

Ilić, J., Tomašević, I.,& Đekić, I.. (2022). Influence of boiling, grilling, and sous-vide on mastication, bolus formation, and dynamic sensory perception of wild boar ham. in Meat Science
Elsevier., 188, 108805.
https://doi.org/10.1016/j.meatsci.2022.108805.

Ilić J, Tomašević I, Đekić I. Influence of boiling, grilling, and sous-vide on mastication, bolus formation, and dynamic sensory perception of wild boar ham. in Meat Science. 2022;188:108805.
doi:10.1016/j.meatsci.2022.108805. .

Ilić, Jovan, Tomašević, Igor, Đekić, Ilija, "Influence of boiling, grilling, and sous-vide on mastication, bolus formation, and dynamic sensory perception of wild boar ham" in Meat Science, 188 (2022):108805,
https://doi.org/10.1016/j.meatsci.2022.108805. . .

TY  - JOUR
AU  - Djekic, Ilija V.
AU  - Ilic, Jovan G.
AU  - Sołowiej, Bartosz G.
AU  - Djekić, Rastko I.
AU  - Tomasevic, Igor B.
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6215
AB  - This study analyzed the potential of modelling meat mastication by using pork and poultry meat as food with different physical properties under different grilling temperatures. For the purpose of modelling oral processing, temporal dominance of sensations and finite element methods were employed. A panel with ten subjects was trained and used for oral processing analysis and temporal dominance of sensations revealing in-mouth sensations and mastication characteristics. In parallel, the second aim was to evaluate the mechanical properties of the samples and explore the potential of simulating the first bite using the finite element method. Based on the textural parameters, a 3D model of grilled meat was created and a first-bite simulation was performed. A higher level of differences was observed comparing the number of chews for pork meat compared to poultry meat. The chewing rate showed a statistical difference with values in the range of 1.31 chews/s to 1.46 chews/s for pork meat and between 1.36 chews/s and 1.42 chews/s for poultry meat. Firmness was the predominant sensory attribute recognized by panelists at the beginning of mastication, which confirmed our approach used for first-bite modelling. Simulation results show the growth of internal stress following the jaw's path. Presented models demonstrate that the highest values are around teeth pressure and lead to a conclusion that upon biting, the meat structure will suffer irreversible damage dividing the grilled meat into two pieces, as it happens during the first bite. The main conclusion of this study is that by combining results from oral processing and testing of mechanical properties of the grilled products, it is possible to simulate the first bite. © 2022 Ilija V. Djekic et al.
T2  - Journal of Food Quality
T2  - Journal of Food Quality
T1  - Application of Food Mechanics and Oral Processing in Modelling First Bite of Grilled Meat
VL  - 2022
DO  - 10.1155/2022/9176628
ER  - 

@article{
author = "Djekic, Ilija V. and Ilic, Jovan G. and Sołowiej, Bartosz G. and Djekić, Rastko I. and Tomasevic, Igor B.",
year = "2022",
abstract = "This study analyzed the potential of modelling meat mastication by using pork and poultry meat as food with different physical properties under different grilling temperatures. For the purpose of modelling oral processing, temporal dominance of sensations and finite element methods were employed. A panel with ten subjects was trained and used for oral processing analysis and temporal dominance of sensations revealing in-mouth sensations and mastication characteristics. In parallel, the second aim was to evaluate the mechanical properties of the samples and explore the potential of simulating the first bite using the finite element method. Based on the textural parameters, a 3D model of grilled meat was created and a first-bite simulation was performed. A higher level of differences was observed comparing the number of chews for pork meat compared to poultry meat. The chewing rate showed a statistical difference with values in the range of 1.31 chews/s to 1.46 chews/s for pork meat and between 1.36 chews/s and 1.42 chews/s for poultry meat. Firmness was the predominant sensory attribute recognized by panelists at the beginning of mastication, which confirmed our approach used for first-bite modelling. Simulation results show the growth of internal stress following the jaw's path. Presented models demonstrate that the highest values are around teeth pressure and lead to a conclusion that upon biting, the meat structure will suffer irreversible damage dividing the grilled meat into two pieces, as it happens during the first bite. The main conclusion of this study is that by combining results from oral processing and testing of mechanical properties of the grilled products, it is possible to simulate the first bite. © 2022 Ilija V. Djekic et al.",
journal = "Journal of Food Quality, Journal of Food Quality",
title = "Application of Food Mechanics and Oral Processing in Modelling First Bite of Grilled Meat",
volume = "2022",
doi = "10.1155/2022/9176628"
}

Djekic, I. V., Ilic, J. G., Sołowiej, B. G., Djekić, R. I.,& Tomasevic, I. B.. (2022). Application of Food Mechanics and Oral Processing in Modelling First Bite of Grilled Meat. in Journal of Food Quality, 2022.
https://doi.org/10.1155/2022/9176628

Djekic IV, Ilic JG, Sołowiej BG, Djekić RI, Tomasevic IB. Application of Food Mechanics and Oral Processing in Modelling First Bite of Grilled Meat. in Journal of Food Quality. 2022;2022.
doi:10.1155/2022/9176628 .

Djekic, Ilija V., Ilic, Jovan G., Sołowiej, Bartosz G., Djekić, Rastko I., Tomasevic, Igor B., "Application of Food Mechanics and Oral Processing in Modelling First Bite of Grilled Meat" in Journal of Food Quality, 2022 (2022),
https://doi.org/10.1155/2022/9176628 . .

TY  - JOUR
AU  - Ilić, Jovan
AU  - Tomašević, Igor
AU  - Đekić, Ilija
PY  - 2022
UR  - https://www.sciencedirect.com/science/article/pii/S1878450X22000841
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6107
AB  - The influence of steaming and sous-vide on color, mechanics, mastication, and dynamic sensory perception of eggplant and zucchini was explored. Two cooking methods were deployed at three treatment times (15, 30, and 45 min) to obtain a complete image. Experimental factors and interactions affected the flesh and skin color of the vegetables (P < .05), for most of the analyzed factors. Vegetables’ flesh and skin color analysis showed different cooking effects on the two vegetables. Sous-vide resulted in darker and browner eggplant flesh compared to steaming, while the opposite was found for zucchini. For both vegetables, steaming caused more intensive flesh coloration. Concerning the skin color, both cooking methods equally affected eggplant, but sous-vide gave a lighter, whiter, and less green color of the zucchinis. Sous-vide always gave firmer samples concerning the mechanical parameters. For the shortest treatment time of 15 min, sous-vide resulted in the shearing force of 44 N for eggplant and 29 N for zucchini, compared to steaming which reached 9 N and 8 N, accordingly. A smaller drop in large-deformation parameters was recorded for sous-vide treatments which reflected on the mastication parameters since eggplant required 26 and zucchini 20 chews, in comparison to 15 and 11 for steaming. The dominance of the perceived firmness decreased with longer cooking. It was more emphasized for zucchinis than for the eggplant, where it was perceived as smoother. Juiciness was an important attribute of both vegetables. Cooking methods affected specific flavor perceptions differently, which was more pronounced for eggplant steaming and zucchini sous-vide.
T2  - International Journal of Gastronomy and Food Science
T2  - International Journal of Gastronomy and Food ScienceInternational Journal of Gastronomy and Food Science
T1  - Purple eggplant and zucchini color, mechanical properties, mastication, and sensory perception influenced by steaming and Sous-vide
SP  - 100549
VL  - 28
DO  - 10.1016/j.ijgfs.2022.100549
ER  - 

@article{
author = "Ilić, Jovan and Tomašević, Igor and Đekić, Ilija",
year = "2022",
abstract = "The influence of steaming and sous-vide on color, mechanics, mastication, and dynamic sensory perception of eggplant and zucchini was explored. Two cooking methods were deployed at three treatment times (15, 30, and 45 min) to obtain a complete image. Experimental factors and interactions affected the flesh and skin color of the vegetables (P < .05), for most of the analyzed factors. Vegetables’ flesh and skin color analysis showed different cooking effects on the two vegetables. Sous-vide resulted in darker and browner eggplant flesh compared to steaming, while the opposite was found for zucchini. For both vegetables, steaming caused more intensive flesh coloration. Concerning the skin color, both cooking methods equally affected eggplant, but sous-vide gave a lighter, whiter, and less green color of the zucchinis. Sous-vide always gave firmer samples concerning the mechanical parameters. For the shortest treatment time of 15 min, sous-vide resulted in the shearing force of 44 N for eggplant and 29 N for zucchini, compared to steaming which reached 9 N and 8 N, accordingly. A smaller drop in large-deformation parameters was recorded for sous-vide treatments which reflected on the mastication parameters since eggplant required 26 and zucchini 20 chews, in comparison to 15 and 11 for steaming. The dominance of the perceived firmness decreased with longer cooking. It was more emphasized for zucchinis than for the eggplant, where it was perceived as smoother. Juiciness was an important attribute of both vegetables. Cooking methods affected specific flavor perceptions differently, which was more pronounced for eggplant steaming and zucchini sous-vide.",
journal = "International Journal of Gastronomy and Food Science, International Journal of Gastronomy and Food ScienceInternational Journal of Gastronomy and Food Science",
title = "Purple eggplant and zucchini color, mechanical properties, mastication, and sensory perception influenced by steaming and Sous-vide",
pages = "100549",
volume = "28",
doi = "10.1016/j.ijgfs.2022.100549"
}

Ilić, J., Tomašević, I.,& Đekić, I.. (2022). Purple eggplant and zucchini color, mechanical properties, mastication, and sensory perception influenced by steaming and Sous-vide. in International Journal of Gastronomy and Food Science, 28, 100549.
https://doi.org/10.1016/j.ijgfs.2022.100549

Ilić J, Tomašević I, Đekić I. Purple eggplant and zucchini color, mechanical properties, mastication, and sensory perception influenced by steaming and Sous-vide. in International Journal of Gastronomy and Food Science. 2022;28:100549.
doi:10.1016/j.ijgfs.2022.100549 .

Ilić, Jovan, Tomašević, Igor, Đekić, Ilija, "Purple eggplant and zucchini color, mechanical properties, mastication, and sensory perception influenced by steaming and Sous-vide" in International Journal of Gastronomy and Food Science, 28 (2022):100549,
https://doi.org/10.1016/j.ijgfs.2022.100549 . .

TY  - JOUR
AU  - Đekić, Ilija
AU  - Ilić, Jovan
AU  - Chen, Jianshe
AU  - Đekić, Rastko
AU  - Sołowiej, Bartosz G.
AU  - Vujadinović, Dragan
AU  - Tomašević, Igor
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5970
AB  - Pungency is an interesting sensory stimulus analyzed from different perspectives, in particular the underpinning mechanisms of its sensation and perception. In this study, grilled pork meat coated with three types of hot sauces were investigated regarding its main food oral processing characteristics and evaluated using time-intensity and temporal dominance of pungency sensations methods analyzing the pungency descriptors and intensities. Besides these methods, facial expressions obtained from video capturing were subject to emotion detection. Mastication parameters showed a slight, but not statistically significant, trend of an increased number of chews and consumption time associated with pungency intensity, while saliva incorporation indicated an increasing trend depending on the pungency intensity, especially after 25 strokes and before swallowing. Both time intensity and temporal dominance of pungency sensations showed that the complexity of understanding these sensations is in relation to intensity and type. Finally, the use of emotion detection software in analyzing the faces of panelists during mastication confirmed the increase in non-neutral emotions associated with the increase in pungency intensity.
PB  - MDPI
T2  - Applied Sciences (Switzerland)
T1  - Analysis of Pungency Sensation Effects from an Oral Processing, Sensorial and Emotions Detection Perspective—Case Study with Grilled Pork Meat
IS  - 21
SP  - 10459
VL  - 11
DO  - 10.3390/app112110459
ER  - 

@article{
author = "Đekić, Ilija and Ilić, Jovan and Chen, Jianshe and Đekić, Rastko and Sołowiej, Bartosz G. and Vujadinović, Dragan and Tomašević, Igor",
year = "2021",
abstract = "Pungency is an interesting sensory stimulus analyzed from different perspectives, in particular the underpinning mechanisms of its sensation and perception. In this study, grilled pork meat coated with three types of hot sauces were investigated regarding its main food oral processing characteristics and evaluated using time-intensity and temporal dominance of pungency sensations methods analyzing the pungency descriptors and intensities. Besides these methods, facial expressions obtained from video capturing were subject to emotion detection. Mastication parameters showed a slight, but not statistically significant, trend of an increased number of chews and consumption time associated with pungency intensity, while saliva incorporation indicated an increasing trend depending on the pungency intensity, especially after 25 strokes and before swallowing. Both time intensity and temporal dominance of pungency sensations showed that the complexity of understanding these sensations is in relation to intensity and type. Finally, the use of emotion detection software in analyzing the faces of panelists during mastication confirmed the increase in non-neutral emotions associated with the increase in pungency intensity.",
publisher = "MDPI",
journal = "Applied Sciences (Switzerland)",
title = "Analysis of Pungency Sensation Effects from an Oral Processing, Sensorial and Emotions Detection Perspective—Case Study with Grilled Pork Meat",
number = "21",
pages = "10459",
volume = "11",
doi = "10.3390/app112110459"
}

Đekić, I., Ilić, J., Chen, J., Đekić, R., Sołowiej, B. G., Vujadinović, D.,& Tomašević, I.. (2021). Analysis of Pungency Sensation Effects from an Oral Processing, Sensorial and Emotions Detection Perspective—Case Study with Grilled Pork Meat. in Applied Sciences (Switzerland)
MDPI., 11(21), 10459.
https://doi.org/10.3390/app112110459

Đekić I, Ilić J, Chen J, Đekić R, Sołowiej BG, Vujadinović D, Tomašević I. Analysis of Pungency Sensation Effects from an Oral Processing, Sensorial and Emotions Detection Perspective—Case Study with Grilled Pork Meat. in Applied Sciences (Switzerland). 2021;11(21):10459.
doi:10.3390/app112110459 .

Đekić, Ilija, Ilić, Jovan, Chen, Jianshe, Đekić, Rastko, Sołowiej, Bartosz G., Vujadinović, Dragan, Tomašević, Igor, "Analysis of Pungency Sensation Effects from an Oral Processing, Sensorial and Emotions Detection Perspective—Case Study with Grilled Pork Meat" in Applied Sciences (Switzerland), 11, no. 21 (2021):10459,
https://doi.org/10.3390/app112110459 . .

TY  - JOUR
AU  - Ilić, Jovan
AU  - Tomašević, Igor
AU  - Đekić, Ilija
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5899
AB  - An effort required to masticate a bite of food seems important for a broad group of consumers considering many foodstuffs. Consumers with specific needs (elderly, people with impaired oral functioning) are also interested in ease of mastication. Besides understanding the relationships between mastication and sensory perception, a better insight into foodstuffs' mastication effort is needed to gain vital information when choosing the food and judging its quality. However, there is not much work describing the quantification of mastication effort as a quality grade. Within this research, we: (a) analyzed consumers' demands toward mastication attributes, (b) examined mastication, mechanical, and sensory parameters for nine foodstuffs (meat and dairy products), and (c) developed a quality function deployment model that connects consumers' demands with a multidimensional technical scale, enabling mastication effort quantification through a novel “ease of mastication index” (EMI). As a single-value quality score, EMI answers how much effort must be applied to masticate certain foodstuff. It is a left-sided index (it can have only positive values up to EMI = 1), having the maximal value for creamy cheese (0.96) and minimal (0.40) for fermented sausage in the present study, meaning the latter was the most difficult case study product for mastication. This study's practical application may be seen in the proposed model usage for foodstuffs research and development, bearing in mind ease of mastication. EMI may play an essential role as a novel quality indicator that can be considered crucial for broad and specific consumer groups.
PB  - John Wiley and Sons Inc
T2  - Journal of Texture Studies
T1  - Ease of mastication index—Quantification of mastication effort using quality function deployment
EP  - 460
IS  - 4
SP  - 447
VL  - 52
DO  - 10.1111/jtxs.12621
ER  - 

@article{
author = "Ilić, Jovan and Tomašević, Igor and Đekić, Ilija",
year = "2021",
abstract = "An effort required to masticate a bite of food seems important for a broad group of consumers considering many foodstuffs. Consumers with specific needs (elderly, people with impaired oral functioning) are also interested in ease of mastication. Besides understanding the relationships between mastication and sensory perception, a better insight into foodstuffs' mastication effort is needed to gain vital information when choosing the food and judging its quality. However, there is not much work describing the quantification of mastication effort as a quality grade. Within this research, we: (a) analyzed consumers' demands toward mastication attributes, (b) examined mastication, mechanical, and sensory parameters for nine foodstuffs (meat and dairy products), and (c) developed a quality function deployment model that connects consumers' demands with a multidimensional technical scale, enabling mastication effort quantification through a novel “ease of mastication index” (EMI). As a single-value quality score, EMI answers how much effort must be applied to masticate certain foodstuff. It is a left-sided index (it can have only positive values up to EMI = 1), having the maximal value for creamy cheese (0.96) and minimal (0.40) for fermented sausage in the present study, meaning the latter was the most difficult case study product for mastication. This study's practical application may be seen in the proposed model usage for foodstuffs research and development, bearing in mind ease of mastication. EMI may play an essential role as a novel quality indicator that can be considered crucial for broad and specific consumer groups.",
publisher = "John Wiley and Sons Inc",
journal = "Journal of Texture Studies",
title = "Ease of mastication index—Quantification of mastication effort using quality function deployment",
pages = "460-447",
number = "4",
volume = "52",
doi = "10.1111/jtxs.12621"
}

Ilić, J., Tomašević, I.,& Đekić, I.. (2021). Ease of mastication index—Quantification of mastication effort using quality function deployment. in Journal of Texture Studies
John Wiley and Sons Inc., 52(4), 447-460.
https://doi.org/10.1111/jtxs.12621

Ilić J, Tomašević I, Đekić I. Ease of mastication index—Quantification of mastication effort using quality function deployment. in Journal of Texture Studies. 2021;52(4):447-460.
doi:10.1111/jtxs.12621 .

Ilić, Jovan, Tomašević, Igor, Đekić, Ilija, "Ease of mastication index—Quantification of mastication effort using quality function deployment" in Journal of Texture Studies, 52, no. 4 (2021):447-460,
https://doi.org/10.1111/jtxs.12621 . .

TY  - JOUR
AU  - Ilić, Jovan
AU  - Tomašević, Igor
AU  - Đekić, Ilija
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5901
AB  - Water-based (boiling and steaming) and contact heating (grilling at low and high temperature) methods deployed at 15, 30, and 45 min were investigated concerning their influence on potato's mechanical properties, mastication, and dynamic sensory perception. Instrumental color difference (ΔE) and triangle test results were explicated together. They revealed negligible ΔE (from one to nine) for grilled potatoes, compared to the boiling and steaming treatments (where ΔE ranged up to 24), indicating that appearance was not the only parameter influencing products’ distinguishing. Further investigations revealed that boiling and steaming were capable of increasing samples' mass up to 4% while grilling decreased by 46%. High and low temperature grilling treatments had the strongest effect on mass difference (ηp2 = 0.949 and 0.84, respectively), while 45′ and 30’ preparation times had similar effects (ηp2 = 0.981 and ηp2 = 0.959). Water-based methods had a stronger effect on selected mechanical properties (e.g., rupture stress, toughness, and deformability modulus). Grilling increased values of the mentioned mechanical parameters, especially considering the higher temperature. On the contrary, water-based methods decreased them with the preparation prolongation. The same trend was also followed by some mastication parameters (number of chews, consumption time, chewing rate). Estimated correlation coefficients revealed that mass difference had the greatest predictive power considering mastication, followed by toughness and rupture stress.
PB  - Elsevier
T2  - International Journal of Gastronomy and Food Science
T1  - Influence of water-based and contact heating preparation methods on potato mechanical properties, mastication, and sensory perception
SP  - 100401
VL  - 25
DO  - 10.1016/j.ijgfs.2021.100401
ER  - 

@article{
author = "Ilić, Jovan and Tomašević, Igor and Đekić, Ilija",
year = "2021",
abstract = "Water-based (boiling and steaming) and contact heating (grilling at low and high temperature) methods deployed at 15, 30, and 45 min were investigated concerning their influence on potato's mechanical properties, mastication, and dynamic sensory perception. Instrumental color difference (ΔE) and triangle test results were explicated together. They revealed negligible ΔE (from one to nine) for grilled potatoes, compared to the boiling and steaming treatments (where ΔE ranged up to 24), indicating that appearance was not the only parameter influencing products’ distinguishing. Further investigations revealed that boiling and steaming were capable of increasing samples' mass up to 4% while grilling decreased by 46%. High and low temperature grilling treatments had the strongest effect on mass difference (ηp2 = 0.949 and 0.84, respectively), while 45′ and 30’ preparation times had similar effects (ηp2 = 0.981 and ηp2 = 0.959). Water-based methods had a stronger effect on selected mechanical properties (e.g., rupture stress, toughness, and deformability modulus). Grilling increased values of the mentioned mechanical parameters, especially considering the higher temperature. On the contrary, water-based methods decreased them with the preparation prolongation. The same trend was also followed by some mastication parameters (number of chews, consumption time, chewing rate). Estimated correlation coefficients revealed that mass difference had the greatest predictive power considering mastication, followed by toughness and rupture stress.",
publisher = "Elsevier",
journal = "International Journal of Gastronomy and Food Science",
title = "Influence of water-based and contact heating preparation methods on potato mechanical properties, mastication, and sensory perception",
pages = "100401",
volume = "25",
doi = "10.1016/j.ijgfs.2021.100401"
}

Ilić, J., Tomašević, I.,& Đekić, I.. (2021). Influence of water-based and contact heating preparation methods on potato mechanical properties, mastication, and sensory perception. in International Journal of Gastronomy and Food Science
Elsevier., 25, 100401.
https://doi.org/10.1016/j.ijgfs.2021.100401

Ilić J, Tomašević I, Đekić I. Influence of water-based and contact heating preparation methods on potato mechanical properties, mastication, and sensory perception. in International Journal of Gastronomy and Food Science. 2021;25:100401.
doi:10.1016/j.ijgfs.2021.100401 .

Ilić, Jovan, Tomašević, Igor, Đekić, Ilija, "Influence of water-based and contact heating preparation methods on potato mechanical properties, mastication, and sensory perception" in International Journal of Gastronomy and Food Science, 25 (2021):100401,
https://doi.org/10.1016/j.ijgfs.2021.100401 . .

TY  - CONF
AU  - Đekić, Rastko
AU  - Ilić, Jovan
AU  - Tomašević, Igor
AU  - Đekić, Ilija
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5978
AB  - This study provides an engineering approach in modelling the first bite. Based on the mechanical properties of grilled pork meat obtained by applying compression and Warner Bratzler tests and using the Finite element method, a 3D model of cubic pieces has been created. It was then used for simulating the first bite of pork meat grilled at two temperatures and three positions of the jaws. Stress distribution during impact of upper and lower jaw shows growth of internal stress in the direction of jaw movement, leading to crack development and breaking of meat.
PB  - IOP Publishing Ltd
C3  - IOP Conference Series: Earth and Environmental Science
T1  - Use of engineering tools in modelling first bite-case study with grilled pork meat
IS  - 1
VL  - 854
DO  - 10.1088/1755-1315/854/1/012022
ER  - 

@conference{
author = "Đekić, Rastko and Ilić, Jovan and Tomašević, Igor and Đekić, Ilija",
year = "2021",
abstract = "This study provides an engineering approach in modelling the first bite. Based on the mechanical properties of grilled pork meat obtained by applying compression and Warner Bratzler tests and using the Finite element method, a 3D model of cubic pieces has been created. It was then used for simulating the first bite of pork meat grilled at two temperatures and three positions of the jaws. Stress distribution during impact of upper and lower jaw shows growth of internal stress in the direction of jaw movement, leading to crack development and breaking of meat.",
publisher = "IOP Publishing Ltd",
journal = "IOP Conference Series: Earth and Environmental Science",
title = "Use of engineering tools in modelling first bite-case study with grilled pork meat",
number = "1",
volume = "854",
doi = "10.1088/1755-1315/854/1/012022"
}

Đekić, R., Ilić, J., Tomašević, I.,& Đekić, I.. (2021). Use of engineering tools in modelling first bite-case study with grilled pork meat. in IOP Conference Series: Earth and Environmental Science
IOP Publishing Ltd., 854(1).
https://doi.org/10.1088/1755-1315/854/1/012022

Đekić R, Ilić J, Tomašević I, Đekić I. Use of engineering tools in modelling first bite-case study with grilled pork meat. in IOP Conference Series: Earth and Environmental Science. 2021;854(1).
doi:10.1088/1755-1315/854/1/012022 .

Đekić, Rastko, Ilić, Jovan, Tomašević, Igor, Đekić, Ilija, "Use of engineering tools in modelling first bite-case study with grilled pork meat" in IOP Conference Series: Earth and Environmental Science, 854, no. 1 (2021),
https://doi.org/10.1088/1755-1315/854/1/012022 . .

TY  - JOUR
AU  - Ilić, Jovan
AU  - Tomašević, Igor
AU  - Đekić, Ilija
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6003
AB  - The present study investigated the influence of boiling and grilling deployed at 15, 30, and 45 min on selected eggplant and zucchini qualities. The colorants present in these vegetables contribute to their attractive appearance while presenting health-benefit components. This study shows that boiling and grilling differently affected the color properties of the eggplant and zucchini flesh and skin, leading to discoloration. However, the multifactorial mechanisms behind this phenomenon are not yet fully uncovered. Both boiling and grilling caused softening in examined vegetables within cooking prolongation, but different effects were observed. In the case of grilling, large- and small-deformation mechanical parameters established higher values. Thus, grilling produced firmer samples, which was further projected on mastication and dynamic sensory perception. Although there was limited differentiation in mastication parameters, it was observable that grilled products were more mastication-demanding. The number of chews and consumption time provided most of the information and established higher values for short-time cooking treatments and grilling. As a consequence, samples that had longer in-oral exposure times were perceived as bitter (eggplant) or sweet (zucchini). Oppositely, boiled vegetables were juicier. Regardless of the type of vegetable or cooking method, the shortest cooking treatments resulted in products dominantly perceived as firm.
PB  - John Wiley and Sons Inc
T2  - Journal of Texture Studies
T1  - Purple eggplant and zucchini color, mechanical properties,mastication, and sensory perception influenced by boiling andgrilling
EP  - 11
SP  - 1
DO  - 10.1111/jtxs.12651
ER  - 

@article{
author = "Ilić, Jovan and Tomašević, Igor and Đekić, Ilija",
year = "2021",
abstract = "The present study investigated the influence of boiling and grilling deployed at 15, 30, and 45 min on selected eggplant and zucchini qualities. The colorants present in these vegetables contribute to their attractive appearance while presenting health-benefit components. This study shows that boiling and grilling differently affected the color properties of the eggplant and zucchini flesh and skin, leading to discoloration. However, the multifactorial mechanisms behind this phenomenon are not yet fully uncovered. Both boiling and grilling caused softening in examined vegetables within cooking prolongation, but different effects were observed. In the case of grilling, large- and small-deformation mechanical parameters established higher values. Thus, grilling produced firmer samples, which was further projected on mastication and dynamic sensory perception. Although there was limited differentiation in mastication parameters, it was observable that grilled products were more mastication-demanding. The number of chews and consumption time provided most of the information and established higher values for short-time cooking treatments and grilling. As a consequence, samples that had longer in-oral exposure times were perceived as bitter (eggplant) or sweet (zucchini). Oppositely, boiled vegetables were juicier. Regardless of the type of vegetable or cooking method, the shortest cooking treatments resulted in products dominantly perceived as firm.",
publisher = "John Wiley and Sons Inc",
journal = "Journal of Texture Studies",
title = "Purple eggplant and zucchini color, mechanical properties,mastication, and sensory perception influenced by boiling andgrilling",
pages = "11-1",
doi = "10.1111/jtxs.12651"
}

Ilić, J., Tomašević, I.,& Đekić, I.. (2021). Purple eggplant and zucchini color, mechanical properties,mastication, and sensory perception influenced by boiling andgrilling. in Journal of Texture Studies
John Wiley and Sons Inc., 1-11.
https://doi.org/10.1111/jtxs.12651

Ilić J, Tomašević I, Đekić I. Purple eggplant and zucchini color, mechanical properties,mastication, and sensory perception influenced by boiling andgrilling. in Journal of Texture Studies. 2021;:1-11.
doi:10.1111/jtxs.12651 .

Ilić, Jovan, Tomašević, Igor, Đekić, Ilija, "Purple eggplant and zucchini color, mechanical properties,mastication, and sensory perception influenced by boiling andgrilling" in Journal of Texture Studies (2021):1-11,
https://doi.org/10.1111/jtxs.12651 . .

TY  - CONF
AU  - Ilic, J
AU  - van den Berg, M
AU  - Oosterlinck, F
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5984
AB  - This study provides an overview of over 50 publications exploring the consumers' motives for choosing meat analogs over real meat, how they perceive them, and what can be learned from meat structure, mechanics, oral processing, and dynamic sensory analysis for meat analog design. Meat analogs' sensory perception is their main lack, while ethics, health, and environmental statements might be used to boost their promotion. Methods for meat structure and mechanics' analysis are well established and translated (to some degree) to meat analog's quality analysis. However, limited information is present concerning meat and meat analogs' oral processing and dynamic perception, which can be seen as a chance for future research and improvement.
PB  - IOP Publishing Ltd
C3  - IOP Conference Series: Earth and Environmental Science
T1  - How do we eat meat – the role of structure, mechanics, oral processing, and sensory perception in designing meat analogs
IS  - 1
SP  - 012036
VL  - 854
DO  - 10.1088/1755-1315/854/1/012036
ER  - 

@conference{
author = "Ilic, J and van den Berg, M and Oosterlinck, F",
year = "2021",
abstract = "This study provides an overview of over 50 publications exploring the consumers' motives for choosing meat analogs over real meat, how they perceive them, and what can be learned from meat structure, mechanics, oral processing, and dynamic sensory analysis for meat analog design. Meat analogs' sensory perception is their main lack, while ethics, health, and environmental statements might be used to boost their promotion. Methods for meat structure and mechanics' analysis are well established and translated (to some degree) to meat analog's quality analysis. However, limited information is present concerning meat and meat analogs' oral processing and dynamic perception, which can be seen as a chance for future research and improvement.",
publisher = "IOP Publishing Ltd",
journal = "IOP Conference Series: Earth and Environmental Science",
title = "How do we eat meat – the role of structure, mechanics, oral processing, and sensory perception in designing meat analogs",
number = "1",
pages = "012036",
volume = "854",
doi = "10.1088/1755-1315/854/1/012036"
}

Ilic, J., van den Berg, M.,& Oosterlinck, F.. (2021). How do we eat meat – the role of structure, mechanics, oral processing, and sensory perception in designing meat analogs. in IOP Conference Series: Earth and Environmental Science
IOP Publishing Ltd., 854(1), 012036.
https://doi.org/10.1088/1755-1315/854/1/012036

Ilic J, van den Berg M, Oosterlinck F. How do we eat meat – the role of structure, mechanics, oral processing, and sensory perception in designing meat analogs. in IOP Conference Series: Earth and Environmental Science. 2021;854(1):012036.
doi:10.1088/1755-1315/854/1/012036 .

Ilic, J, van den Berg, M, Oosterlinck, F, "How do we eat meat – the role of structure, mechanics, oral processing, and sensory perception in designing meat analogs" in IOP Conference Series: Earth and Environmental Science, 854, no. 1 (2021):012036,
https://doi.org/10.1088/1755-1315/854/1/012036 . .

TY  - JOUR
AU  - Đekić, Ilija
AU  - Božičković, Ivana
AU  - Djordjević, Vesna
AU  - Smetana, Sergiy
AU  - Terjung, Nino
AU  - Ilić, Jovan
AU  - Doroški, Ana
AU  - Tomašević, Igor
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5263
AB  - BACKGROUND:  Growing population demands more animal protein products. Pork remains one of the traditional and relatively sustainable types of meats for human consumption. In this paper, life-cycle assessment was performed using data from 12 pig farms. In parallel, a survey on the consumption of pork meat products was conducted analyzing responses from 806 pork meat consumers. The study aims to provide a quantitative calculation of six environmental footprints associated with the consumption of pork meat products in Serbia by analyzing data from pig farms and a pork meat consumption survey. RESULTS Results revealed that pork meat production is responsible for the emission of 3.50 kg CO2(e)kg(-1)live weight, 16.1 MJ(e)kg(-1), 0.151 mg R11(e)kg(-1), 31.257 g SO(2e)kg(-1), 55.030 g PO(4e)kg(-1)and 3.641 kg 1.4 dB(e)kg(-1). Further calculations reveal that weekly emissions of various environmental potentials associated with an average consumer of pork meat products in Serbia are estimated at values of 4.032 kg CO(2e)week(-1), 18.504 MJ(e)week(-1), 0.17435 mg R11(e)week(-1), 35.972 g SO(2e)week(-1)and 63.466 g PO(4e)week(-1). CONCLUSIONS Results show that, on the one hand, pork products are responsible for environmental production impacts that mainly occur on farms while, on the other hand, consumption is characterized with high meat inclusion rates. As a leverage strategy it is recommended for producers to concentrate on lowering the production impacts rather than trying to reach consumers for sustainability conciseness.
PB  - Wiley, Hoboken
T2  - Journal of the Science of Food and Agriculture
T1  - Can we associate environmental footprints with production and consumption using Monte Carlo simulation? Case study with pork meat
DO  - 10.1002/jsfa.10704
ER  - 

@article{
author = "Đekić, Ilija and Božičković, Ivana and Djordjević, Vesna and Smetana, Sergiy and Terjung, Nino and Ilić, Jovan and Doroški, Ana and Tomašević, Igor",
year = "2020",
abstract = "BACKGROUND:  Growing population demands more animal protein products. Pork remains one of the traditional and relatively sustainable types of meats for human consumption. In this paper, life-cycle assessment was performed using data from 12 pig farms. In parallel, a survey on the consumption of pork meat products was conducted analyzing responses from 806 pork meat consumers. The study aims to provide a quantitative calculation of six environmental footprints associated with the consumption of pork meat products in Serbia by analyzing data from pig farms and a pork meat consumption survey. RESULTS Results revealed that pork meat production is responsible for the emission of 3.50 kg CO2(e)kg(-1)live weight, 16.1 MJ(e)kg(-1), 0.151 mg R11(e)kg(-1), 31.257 g SO(2e)kg(-1), 55.030 g PO(4e)kg(-1)and 3.641 kg 1.4 dB(e)kg(-1). Further calculations reveal that weekly emissions of various environmental potentials associated with an average consumer of pork meat products in Serbia are estimated at values of 4.032 kg CO(2e)week(-1), 18.504 MJ(e)week(-1), 0.17435 mg R11(e)week(-1), 35.972 g SO(2e)week(-1)and 63.466 g PO(4e)week(-1). CONCLUSIONS Results show that, on the one hand, pork products are responsible for environmental production impacts that mainly occur on farms while, on the other hand, consumption is characterized with high meat inclusion rates. As a leverage strategy it is recommended for producers to concentrate on lowering the production impacts rather than trying to reach consumers for sustainability conciseness.",
publisher = "Wiley, Hoboken",
journal = "Journal of the Science of Food and Agriculture",
title = "Can we associate environmental footprints with production and consumption using Monte Carlo simulation? Case study with pork meat",
doi = "10.1002/jsfa.10704"
}

Đekić, I., Božičković, I., Djordjević, V., Smetana, S., Terjung, N., Ilić, J., Doroški, A.,& Tomašević, I.. (2020). Can we associate environmental footprints with production and consumption using Monte Carlo simulation? Case study with pork meat. in Journal of the Science of Food and Agriculture
Wiley, Hoboken..
https://doi.org/10.1002/jsfa.10704

Đekić I, Božičković I, Djordjević V, Smetana S, Terjung N, Ilić J, Doroški A, Tomašević I. Can we associate environmental footprints with production and consumption using Monte Carlo simulation? Case study with pork meat. in Journal of the Science of Food and Agriculture. 2020;.
doi:10.1002/jsfa.10704 .

Đekić, Ilija, Božičković, Ivana, Djordjević, Vesna, Smetana, Sergiy, Terjung, Nino, Ilić, Jovan, Doroški, Ana, Tomašević, Igor, "Can we associate environmental footprints with production and consumption using Monte Carlo simulation? Case study with pork meat" in Journal of the Science of Food and Agriculture (2020),
https://doi.org/10.1002/jsfa.10704 . .

TY  - JOUR
AU  - Đekić, Ilija
AU  - Ilić, Jovan
AU  - Guine, Raquel P.F.
AU  - Tomašević, Igor
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5261
AB  - This study had two objectives, to determine oral processing parameters and its correlation with mechanical properties of selected confectionery products and to categorize oral processing and sensory attributes based on a Kano model. Thirteen panelists analyzed five confectionery products in the oral processing part of the study. In parallel, 327 interviews participated in a field survey to enable analyzing responses to food quality and oral processing attributes. It has been confirmed that oral processing parameters are interrelated with most of the mechanical properties of confectionery products. Average number of bites is correlated with consumption time per bite, chewing rate, and bite size. Consumption time and chewing rate were negatively correlated for Brownie cake. Satiation was associated with eating rate and calorie intake rate for Jelly Candy and Waffle. All food quality requirements were categorized as "attractive" and "one-dimensional." Oral processing parameters-food breakdown and eating rate are aligned to "attractive" category, bite size was identified as a "must-be" category, and number of chews is outlined as a "reverse" category. The Kano model results show that oral processing parameters have a strong influence on consumer satisfaction in parallel with well-known sensorial characteristics associated with food quality.
PB  - Wiley, Hoboken
T2  - Journal of Texture Studies
T1  - Can we understand food oral processing using Kano model? Case study with confectionery products
DO  - 10.1111/jtxs.12550
ER  - 

@article{
author = "Đekić, Ilija and Ilić, Jovan and Guine, Raquel P.F. and Tomašević, Igor",
year = "2020",
abstract = "This study had two objectives, to determine oral processing parameters and its correlation with mechanical properties of selected confectionery products and to categorize oral processing and sensory attributes based on a Kano model. Thirteen panelists analyzed five confectionery products in the oral processing part of the study. In parallel, 327 interviews participated in a field survey to enable analyzing responses to food quality and oral processing attributes. It has been confirmed that oral processing parameters are interrelated with most of the mechanical properties of confectionery products. Average number of bites is correlated with consumption time per bite, chewing rate, and bite size. Consumption time and chewing rate were negatively correlated for Brownie cake. Satiation was associated with eating rate and calorie intake rate for Jelly Candy and Waffle. All food quality requirements were categorized as "attractive" and "one-dimensional." Oral processing parameters-food breakdown and eating rate are aligned to "attractive" category, bite size was identified as a "must-be" category, and number of chews is outlined as a "reverse" category. The Kano model results show that oral processing parameters have a strong influence on consumer satisfaction in parallel with well-known sensorial characteristics associated with food quality.",
publisher = "Wiley, Hoboken",
journal = "Journal of Texture Studies",
title = "Can we understand food oral processing using Kano model? Case study with confectionery products",
doi = "10.1111/jtxs.12550"
}

Đekić, I., Ilić, J., Guine, R. P.F.,& Tomašević, I.. (2020). Can we understand food oral processing using Kano model? Case study with confectionery products. in Journal of Texture Studies
Wiley, Hoboken..
https://doi.org/10.1111/jtxs.12550

Đekić I, Ilić J, Guine RP, Tomašević I. Can we understand food oral processing using Kano model? Case study with confectionery products. in Journal of Texture Studies. 2020;.
doi:10.1111/jtxs.12550 .

Đekić, Ilija, Ilić, Jovan, Guine, Raquel P.F., Tomašević, Igor, "Can we understand food oral processing using Kano model? Case study with confectionery products" in Journal of Texture Studies (2020),
https://doi.org/10.1111/jtxs.12550 . .

TY  - JOUR
AU  - Đekić, Ilija
AU  - Ilić, Jovan
AU  - Lorenzo, José M.
AU  - Tomašević, Igor
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5305
AB  - The influences of three different culinary methods: cooking,sous videand grilling were studied with regards to quality and oral processing characteristics of pork ham. Besides instrumental analysis of color and textural properties of pork ham, sensory panel with 12 trained panelists participated in temporal dominance of sensations, oral processing analysis, boluses collection, particle size distribution analysis, and saliva incorporation. The results revealed that number of chews, mastication time and saliva incorporation are correlated with textural properties and cooking losses. In-mouth sensation was intertwined with juiciness, fibrousness and firmness depending on the culinary methods. Cooked pork ham showed highest results for hardness and cooking loss. Firmness and fibrousness were dominant sensory attributes.Sous-videresults show that firmness and juiciness dominated during the first third of consumption time. This corresponds with textural values for lowest values for hardness and cooking, number of chews and total exposure time.Sous-videalso resulted in lower values for number of chews and total exposure time associated with oral processing.
PB  - Wiley, Hoboken
T2  - Journal of Texture Studies
T1  - How do culinary methods affect quality and oral processing characteristics of pork ham?
DO  - 10.1111/jtxs.12557
ER  - 

@article{
author = "Đekić, Ilija and Ilić, Jovan and Lorenzo, José M. and Tomašević, Igor",
year = "2020",
abstract = "The influences of three different culinary methods: cooking,sous videand grilling were studied with regards to quality and oral processing characteristics of pork ham. Besides instrumental analysis of color and textural properties of pork ham, sensory panel with 12 trained panelists participated in temporal dominance of sensations, oral processing analysis, boluses collection, particle size distribution analysis, and saliva incorporation. The results revealed that number of chews, mastication time and saliva incorporation are correlated with textural properties and cooking losses. In-mouth sensation was intertwined with juiciness, fibrousness and firmness depending on the culinary methods. Cooked pork ham showed highest results for hardness and cooking loss. Firmness and fibrousness were dominant sensory attributes.Sous-videresults show that firmness and juiciness dominated during the first third of consumption time. This corresponds with textural values for lowest values for hardness and cooking, number of chews and total exposure time.Sous-videalso resulted in lower values for number of chews and total exposure time associated with oral processing.",
publisher = "Wiley, Hoboken",
journal = "Journal of Texture Studies",
title = "How do culinary methods affect quality and oral processing characteristics of pork ham?",
doi = "10.1111/jtxs.12557"
}

Đekić, I., Ilić, J., Lorenzo, J. M.,& Tomašević, I.. (2020). How do culinary methods affect quality and oral processing characteristics of pork ham?. in Journal of Texture Studies
Wiley, Hoboken..
https://doi.org/10.1111/jtxs.12557

Đekić I, Ilić J, Lorenzo JM, Tomašević I. How do culinary methods affect quality and oral processing characteristics of pork ham?. in Journal of Texture Studies. 2020;.
doi:10.1111/jtxs.12557 .

Đekić, Ilija, Ilić, Jovan, Lorenzo, José M., Tomašević, Igor, "How do culinary methods affect quality and oral processing characteristics of pork ham?" in Journal of Texture Studies (2020),
https://doi.org/10.1111/jtxs.12557 . .

TY  - CONF
AU  - Ilić, Jovan
AU  - Charalambides, M.
AU  - Tomašević, Igor
AU  - Bikos, D.
AU  - Wood, J.D.
AU  - Djekić, Ilija
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4962
AB  - The aim of this study was to examine the possibility of tensile-test application at three strain rates (0.01/s and 0.001/s and 0.001/s) on suitable samples of grilled pork meat (musculus psoas major). Differences in the stress-strain curves were observed between the two directions of the muscle fibres (i.e. strain parallel to and transverse to the fibres). However, the strain rate of 0.001/s resulted in the most linear stress-strain curves for strain in both muscle fibre directions. Also, results confirmed that specimens tested transversally to the muscle fibre direction required less stress to fracture. We also concluded that specimens stretch more in the direction transverse to the muscle fibre direction for strain rates of 0.01/s and 0.001/s. Gaining knowledge from different methods of empirical mechanical testing of meat should enhance the possibility of forming material constitutive laws to be used as input to finite element simulations of industrial processes of meat such as cutting or of human oral processing.
PB  - IOP Publishing Ltd, Bristol
C3  - 60th International Meat Industry Conference (Meatcon2019)
T1  - Effect of the direction of m. psoas major fibres on the results of tensile test - can we model meat as a material?
VL  - 333
DO  - 10.1088/1755-1315/333/1/012063
ER  - 

@conference{
author = "Ilić, Jovan and Charalambides, M. and Tomašević, Igor and Bikos, D. and Wood, J.D. and Djekić, Ilija",
year = "2019",
abstract = "The aim of this study was to examine the possibility of tensile-test application at three strain rates (0.01/s and 0.001/s and 0.001/s) on suitable samples of grilled pork meat (musculus psoas major). Differences in the stress-strain curves were observed between the two directions of the muscle fibres (i.e. strain parallel to and transverse to the fibres). However, the strain rate of 0.001/s resulted in the most linear stress-strain curves for strain in both muscle fibre directions. Also, results confirmed that specimens tested transversally to the muscle fibre direction required less stress to fracture. We also concluded that specimens stretch more in the direction transverse to the muscle fibre direction for strain rates of 0.01/s and 0.001/s. Gaining knowledge from different methods of empirical mechanical testing of meat should enhance the possibility of forming material constitutive laws to be used as input to finite element simulations of industrial processes of meat such as cutting or of human oral processing.",
publisher = "IOP Publishing Ltd, Bristol",
journal = "60th International Meat Industry Conference (Meatcon2019)",
title = "Effect of the direction of m. psoas major fibres on the results of tensile test - can we model meat as a material?",
volume = "333",
doi = "10.1088/1755-1315/333/1/012063"
}

Ilić, J., Charalambides, M., Tomašević, I., Bikos, D., Wood, J.D.,& Djekić, I.. (2019). Effect of the direction of m. psoas major fibres on the results of tensile test - can we model meat as a material?. in 60th International Meat Industry Conference (Meatcon2019)
IOP Publishing Ltd, Bristol., 333.
https://doi.org/10.1088/1755-1315/333/1/012063

Ilić J, Charalambides M, Tomašević I, Bikos D, Wood J, Djekić I. Effect of the direction of m. psoas major fibres on the results of tensile test - can we model meat as a material?. in 60th International Meat Industry Conference (Meatcon2019). 2019;333.
doi:10.1088/1755-1315/333/1/012063 .

Ilić, Jovan, Charalambides, M., Tomašević, Igor, Bikos, D., Wood, J.D., Djekić, Ilija, "Effect of the direction of m. psoas major fibres on the results of tensile test - can we model meat as a material?" in 60th International Meat Industry Conference (Meatcon2019), 333 (2019),
https://doi.org/10.1088/1755-1315/333/1/012063 . .

TY  - JOUR
AU  - Ilić, Jovan
AU  - Tomašević, Igor
AU  - Đekić, Ilija
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5241
AB  - This paper shows a model for food oral processing using quality function deployment. Modelling consists of two phases. In the first phase, authors constructed a generic flow chart of solid foods oral processing, based on which five oral processing quality demands were derived. These five characteristics were inputs in the second phase where a house of quality has been constructed translating oral processing characteristics into useful information for research and development of solid food. As a conclusion, authors suggest methods to validate this model with the aid of a qualified sensory panel and results of a consumers' survey. When validated, this method can be of interest in the product development process, especially for developing special purpose products such as food for denture wearers, food for healthy aging or food for sportsmen.
AB  - U ovom radu prikazan je model oralnog procesiranja primenom metoda planiranja kvaliteta usmerenog ka potrebama kupaca (QFD - Quality Function Deployment). Modelovanje se sastojalo iz dve faze. U okviru prve faze, autori su predstavili uopšteni dijagram toka oralnog procesiranja čvrste hrane. Na osnovu njega, izvedeno je pet zahteva za kvalitetom. Ovih pet karakteristika predstavljaju ulaze u drugu fazu koju čini kuća kvaliteta koja je konstruisana kako bi se prevele karakteristike oralnog procesiranja u informacije koje bi mogle biti od koristi pri istraživanju i razvoju čvrste hrane. Kao zaključak, autori predlažu metode za validaciju ovog modela uz pomoć kvalifikovanog senzornog panela i istraživanja stavova potrošača. Kada se validira, ova metoda može biti korišćena i u procesu razvoja novog proizvoda, posebno za razvoj proizvoda posebne namene kao što su hrana za nosioce proteza, hrana za zdravo starenje ili hrana za sportiste.
PB  - Univerzitet u Novom Sadu - Naučni institut za prehrambene tehnologije, Novi Sad
T2  - Food and Feed Research
T1  - Modelling solid food oral processing using quality function deployment
T1  - Modelovanje oralnog procesiranja čvrste hrane korišćenjem metoda Quality Function Deployment
EP  - 234
IS  - 2
SP  - 227
VL  - 46
DO  - 10.5937/FFR1902227I
ER  - 

@article{
author = "Ilić, Jovan and Tomašević, Igor and Đekić, Ilija",
year = "2019",
abstract = "This paper shows a model for food oral processing using quality function deployment. Modelling consists of two phases. In the first phase, authors constructed a generic flow chart of solid foods oral processing, based on which five oral processing quality demands were derived. These five characteristics were inputs in the second phase where a house of quality has been constructed translating oral processing characteristics into useful information for research and development of solid food. As a conclusion, authors suggest methods to validate this model with the aid of a qualified sensory panel and results of a consumers' survey. When validated, this method can be of interest in the product development process, especially for developing special purpose products such as food for denture wearers, food for healthy aging or food for sportsmen., U ovom radu prikazan je model oralnog procesiranja primenom metoda planiranja kvaliteta usmerenog ka potrebama kupaca (QFD - Quality Function Deployment). Modelovanje se sastojalo iz dve faze. U okviru prve faze, autori su predstavili uopšteni dijagram toka oralnog procesiranja čvrste hrane. Na osnovu njega, izvedeno je pet zahteva za kvalitetom. Ovih pet karakteristika predstavljaju ulaze u drugu fazu koju čini kuća kvaliteta koja je konstruisana kako bi se prevele karakteristike oralnog procesiranja u informacije koje bi mogle biti od koristi pri istraživanju i razvoju čvrste hrane. Kao zaključak, autori predlažu metode za validaciju ovog modela uz pomoć kvalifikovanog senzornog panela i istraživanja stavova potrošača. Kada se validira, ova metoda može biti korišćena i u procesu razvoja novog proizvoda, posebno za razvoj proizvoda posebne namene kao što su hrana za nosioce proteza, hrana za zdravo starenje ili hrana za sportiste.",
publisher = "Univerzitet u Novom Sadu - Naučni institut za prehrambene tehnologije, Novi Sad",
journal = "Food and Feed Research",
title = "Modelling solid food oral processing using quality function deployment, Modelovanje oralnog procesiranja čvrste hrane korišćenjem metoda Quality Function Deployment",
pages = "234-227",
number = "2",
volume = "46",
doi = "10.5937/FFR1902227I"
}

Ilić, J., Tomašević, I.,& Đekić, I.. (2019). Modelling solid food oral processing using quality function deployment. in Food and Feed Research
Univerzitet u Novom Sadu - Naučni institut za prehrambene tehnologije, Novi Sad., 46(2), 227-234.
https://doi.org/10.5937/FFR1902227I

Ilić J, Tomašević I, Đekić I. Modelling solid food oral processing using quality function deployment. in Food and Feed Research. 2019;46(2):227-234.
doi:10.5937/FFR1902227I .

Ilić, Jovan, Tomašević, Igor, Đekić, Ilija, "Modelling solid food oral processing using quality function deployment" in Food and Feed Research, 46, no. 2 (2019):227-234,
https://doi.org/10.5937/FFR1902227I . .