TY  - JOUR
AU  - Aleksic, Biljana
AU  - Djekic, Ilija
AU  - Smigic, Nada
AU  - Miloradovic, Zorana
AU  - Tomic, Nikola
AU  - Miocinovic, Jelena
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6483
AB  - Kajmak, a traditional Serbian dairy product, is a top, crust layer of milk containing a high amount of aggregated milk fat and proteins, formed during long cooling of boiled milk. Due to variations in production technologies, environmental conditions, and the composition of raw milk which varies from region to region, the quality of kajmak produced traditionally in households is very inconsistent. Attempts to produce kajmak in the industry environment (dairy plants) turned out to be highly challenging in terms of achieving a uniform quality and safety of the product. In order to have a deeper insight into the quality of kajmak produced by the traditional manufacture and the industry, the main objective of the study was to investigate sensorial, physicochemical, and textural properties of kajmak produced in households and dairy plants and distributed through open markets and retail stores, respectively. A total of 36 samples of kajmak were analyzed for thirteen quality characteristics. The results obtained showed a high variability in kajmak quality. The study applied a mathematical calculation of a single total quality index (TQI) that makes all quality attributes comparable. Based on the obtained results, it was determined that kajmak produced in households had a better TQI, which leads to the conclusion that in terms of kajmak quality, the traditional production method is still superior to the industrial one. The correlation between the examined quality characteristics was investigated using Pearson's bivariate correlation analysis and principal component analysis (PCA). By applying PCA, four principal components highlighting the most important quality characteristics were extracted. The results of the study suggest that further research on the quality of this valuable dairy product, as well as government support and investment in the small scale dairy sector, could be beneficial. © 2023 Biljana Aleksic et al.
T2  - Journal of Food Quality
T2  - Journal of Food Quality
T1  - Challenges in Evaluating Quality of the Serbian Traditional Dairy Product Kajmak
VL  - 2023
DO  - 10.1155/2023/9996340
ER  - 

@article{
author = "Aleksic, Biljana and Djekic, Ilija and Smigic, Nada and Miloradovic, Zorana and Tomic, Nikola and Miocinovic, Jelena",
year = "2023",
abstract = "Kajmak, a traditional Serbian dairy product, is a top, crust layer of milk containing a high amount of aggregated milk fat and proteins, formed during long cooling of boiled milk. Due to variations in production technologies, environmental conditions, and the composition of raw milk which varies from region to region, the quality of kajmak produced traditionally in households is very inconsistent. Attempts to produce kajmak in the industry environment (dairy plants) turned out to be highly challenging in terms of achieving a uniform quality and safety of the product. In order to have a deeper insight into the quality of kajmak produced by the traditional manufacture and the industry, the main objective of the study was to investigate sensorial, physicochemical, and textural properties of kajmak produced in households and dairy plants and distributed through open markets and retail stores, respectively. A total of 36 samples of kajmak were analyzed for thirteen quality characteristics. The results obtained showed a high variability in kajmak quality. The study applied a mathematical calculation of a single total quality index (TQI) that makes all quality attributes comparable. Based on the obtained results, it was determined that kajmak produced in households had a better TQI, which leads to the conclusion that in terms of kajmak quality, the traditional production method is still superior to the industrial one. The correlation between the examined quality characteristics was investigated using Pearson's bivariate correlation analysis and principal component analysis (PCA). By applying PCA, four principal components highlighting the most important quality characteristics were extracted. The results of the study suggest that further research on the quality of this valuable dairy product, as well as government support and investment in the small scale dairy sector, could be beneficial. © 2023 Biljana Aleksic et al.",
journal = "Journal of Food Quality, Journal of Food Quality",
title = "Challenges in Evaluating Quality of the Serbian Traditional Dairy Product Kajmak",
volume = "2023",
doi = "10.1155/2023/9996340"
}

Aleksic, B., Djekic, I., Smigic, N., Miloradovic, Z., Tomic, N.,& Miocinovic, J.. (2023). Challenges in Evaluating Quality of the Serbian Traditional Dairy Product Kajmak. in Journal of Food Quality, 2023.
https://doi.org/10.1155/2023/9996340

Aleksic B, Djekic I, Smigic N, Miloradovic Z, Tomic N, Miocinovic J. Challenges in Evaluating Quality of the Serbian Traditional Dairy Product Kajmak. in Journal of Food Quality. 2023;2023.
doi:10.1155/2023/9996340 .

Aleksic, Biljana, Djekic, Ilija, Smigic, Nada, Miloradovic, Zorana, Tomic, Nikola, Miocinovic, Jelena, "Challenges in Evaluating Quality of the Serbian Traditional Dairy Product Kajmak" in Journal of Food Quality, 2023 (2023),
https://doi.org/10.1155/2023/9996340 . .

TY  - JOUR
AU  - Udovički, Božidar
AU  - Stanković, Slavica
AU  - Tomić, Nikola
AU  - Đekić, Ilija
AU  - Šmigić, Nada
AU  - Špirović Trifunović, Bojana
AU  - Milićević, Dragan
AU  - Rajković, Andreja
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5975
AB  - This study investigated the effectiveness of the ultraviolet irradiation of the C region (UV–C) for the decontamination of Aspergillus flavus and aflatoxin B1 (AFB1) on artificially inoculated maize and peanut using innovative decontamination equipment that supports vibrations to achieve semi-fluidization of the grain/kernel material and getting equal irradiation of all surfaces of irradiated foods. UV irradiation is a non-thermal alternative to thermal processes commonly used in food processing with a well-known effect on AFB1 degradation. Samples of maize and peanut were exposed to UV-C irradiation with a total dose in the range of 1080–8370 mJ/cm2. Analysis by Tracker and ImageJ software confirmed the even distribution of irradiation on all surfaces during the entire duration of exposure. The highest reduction of A. flavus count was observed after ten days of incubation and irradiation treatment delivering a dose of 8370 mJ/cm2 achieving A. flavus count reduction of 4.4 log CFU/g in maize and 3.1 log CFU/g in peanut. Depending on the treatment, AFB1 reduction level in maize ranged from 17 to 43% and in peanut ranged from 14 to 51%. Sensory and physical testing of the peanut samples showed only minimal changes in the evaluated characteristics caused by different levels of the UV-C treatment. Presented results demonstrate a potential for the use of the presented approach as an effective reduction strategy for both A. flavus and AFB1 in maize and peanut.
PB  - Elsevier Ltd
T2  - Food Control
T1  - Evaluation of ultraviolet irradiation effects on Aspergillus flavus and Aflatoxin B1 in maize and peanut using innovative vibrating decontamination equipment
VL  - 134
DO  - 10.1016/j.foodcont.2021.108691
ER  - 

@article{
author = "Udovički, Božidar and Stanković, Slavica and Tomić, Nikola and Đekić, Ilija and Šmigić, Nada and Špirović Trifunović, Bojana and Milićević, Dragan and Rajković, Andreja",
year = "2022",
abstract = "This study investigated the effectiveness of the ultraviolet irradiation of the C region (UV–C) for the decontamination of Aspergillus flavus and aflatoxin B1 (AFB1) on artificially inoculated maize and peanut using innovative decontamination equipment that supports vibrations to achieve semi-fluidization of the grain/kernel material and getting equal irradiation of all surfaces of irradiated foods. UV irradiation is a non-thermal alternative to thermal processes commonly used in food processing with a well-known effect on AFB1 degradation. Samples of maize and peanut were exposed to UV-C irradiation with a total dose in the range of 1080–8370 mJ/cm2. Analysis by Tracker and ImageJ software confirmed the even distribution of irradiation on all surfaces during the entire duration of exposure. The highest reduction of A. flavus count was observed after ten days of incubation and irradiation treatment delivering a dose of 8370 mJ/cm2 achieving A. flavus count reduction of 4.4 log CFU/g in maize and 3.1 log CFU/g in peanut. Depending on the treatment, AFB1 reduction level in maize ranged from 17 to 43% and in peanut ranged from 14 to 51%. Sensory and physical testing of the peanut samples showed only minimal changes in the evaluated characteristics caused by different levels of the UV-C treatment. Presented results demonstrate a potential for the use of the presented approach as an effective reduction strategy for both A. flavus and AFB1 in maize and peanut.",
publisher = "Elsevier Ltd",
journal = "Food Control",
title = "Evaluation of ultraviolet irradiation effects on Aspergillus flavus and Aflatoxin B1 in maize and peanut using innovative vibrating decontamination equipment",
volume = "134",
doi = "10.1016/j.foodcont.2021.108691"
}

Udovički, B., Stanković, S., Tomić, N., Đekić, I., Šmigić, N., Špirović Trifunović, B., Milićević, D.,& Rajković, A.. (2022). Evaluation of ultraviolet irradiation effects on Aspergillus flavus and Aflatoxin B1 in maize and peanut using innovative vibrating decontamination equipment. in Food Control
Elsevier Ltd., 134.
https://doi.org/10.1016/j.foodcont.2021.108691

Udovički B, Stanković S, Tomić N, Đekić I, Šmigić N, Špirović Trifunović B, Milićević D, Rajković A. Evaluation of ultraviolet irradiation effects on Aspergillus flavus and Aflatoxin B1 in maize and peanut using innovative vibrating decontamination equipment. in Food Control. 2022;134.
doi:10.1016/j.foodcont.2021.108691 .

Udovički, Božidar, Stanković, Slavica, Tomić, Nikola, Đekić, Ilija, Šmigić, Nada, Špirović Trifunović, Bojana, Milićević, Dragan, Rajković, Andreja, "Evaluation of ultraviolet irradiation effects on Aspergillus flavus and Aflatoxin B1 in maize and peanut using innovative vibrating decontamination equipment" in Food Control, 134 (2022),
https://doi.org/10.1016/j.foodcont.2021.108691 . .

TY  - JOUR
AU  - Šmigić, Nada
AU  - Tomić, Nikola
AU  - Udovički, Božidar
AU  - Đekić, Ilija
AU  - Rajković, Andreja
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6010
AB  - Within this study, food safety management systems for wheat and maize, and derived white wheat flour and maize flour, have been evaluated, considering different prevention and practical intervention measures to be applied during storage and processing. For this purpose, through an operational flow chart, authors have performed mycotoxin-hazard analysis in the pre- and post-harvest phases and applied Food Safety Objective (FSO) and Performance Objective (PO) concept. Mycotoxin-hazard and analysis of control measures in the pre-harvest operations indicated that the most important practices at pre-harvest level for the control of mycotoxins in wheat/maize chain may include: (i) land preparation, such as tillage, cover crop and crop rotation, (ii) planting and antifungal mulch treatment, application of botanical extracts and intercropping, (iii) application of fungal biocontrol agents to reduce aflatoxins and (iv) application of fungal and bacterial biocontrol agents. For the post-harvest operations one Critical Control Point (CCP) and five Control Points (CPs) have been determined. The CCP includes an intervention measure that can be applied during storage, such as the application of treatments with volatile bioactive compounds, cold plasma, ozonisation or UV treatment. The results of FSO/PO analysis applied to wheat/maize chain revealed that FSO (the maximum level of mycotoxins in final food products given in European legislation) could be reached by combining conventional production steps such as cleaning and milling with different intervention strategies. For all strategies presented here, application on actual food production site must take into account local specificities and its interaction with climatic conditions.
PB  - Elsevier Ltd
T2  - Food Control
T1  - Prevention and practical strategies to control mycotoxins in the wheat and maize chain
SP  - 108855
VL  - 136
DO  - 10.1016/j.foodcont.2022.108855
ER  - 

@article{
author = "Šmigić, Nada and Tomić, Nikola and Udovički, Božidar and Đekić, Ilija and Rajković, Andreja",
year = "2022",
abstract = "Within this study, food safety management systems for wheat and maize, and derived white wheat flour and maize flour, have been evaluated, considering different prevention and practical intervention measures to be applied during storage and processing. For this purpose, through an operational flow chart, authors have performed mycotoxin-hazard analysis in the pre- and post-harvest phases and applied Food Safety Objective (FSO) and Performance Objective (PO) concept. Mycotoxin-hazard and analysis of control measures in the pre-harvest operations indicated that the most important practices at pre-harvest level for the control of mycotoxins in wheat/maize chain may include: (i) land preparation, such as tillage, cover crop and crop rotation, (ii) planting and antifungal mulch treatment, application of botanical extracts and intercropping, (iii) application of fungal biocontrol agents to reduce aflatoxins and (iv) application of fungal and bacterial biocontrol agents. For the post-harvest operations one Critical Control Point (CCP) and five Control Points (CPs) have been determined. The CCP includes an intervention measure that can be applied during storage, such as the application of treatments with volatile bioactive compounds, cold plasma, ozonisation or UV treatment. The results of FSO/PO analysis applied to wheat/maize chain revealed that FSO (the maximum level of mycotoxins in final food products given in European legislation) could be reached by combining conventional production steps such as cleaning and milling with different intervention strategies. For all strategies presented here, application on actual food production site must take into account local specificities and its interaction with climatic conditions.",
publisher = "Elsevier Ltd",
journal = "Food Control",
title = "Prevention and practical strategies to control mycotoxins in the wheat and maize chain",
pages = "108855",
volume = "136",
doi = "10.1016/j.foodcont.2022.108855"
}

Šmigić, N., Tomić, N., Udovički, B., Đekić, I.,& Rajković, A.. (2022). Prevention and practical strategies to control mycotoxins in the wheat and maize chain. in Food Control
Elsevier Ltd., 136, 108855.
https://doi.org/10.1016/j.foodcont.2022.108855

Šmigić N, Tomić N, Udovički B, Đekić I, Rajković A. Prevention and practical strategies to control mycotoxins in the wheat and maize chain. in Food Control. 2022;136:108855.
doi:10.1016/j.foodcont.2022.108855 .

Šmigić, Nada, Tomić, Nikola, Udovički, Božidar, Đekić, Ilija, Rajković, Andreja, "Prevention and practical strategies to control mycotoxins in the wheat and maize chain" in Food Control, 136 (2022):108855,
https://doi.org/10.1016/j.foodcont.2022.108855 . .

TY  - JOUR
AU  - Jovanović, Jelena
AU  - Đekić, Ilija
AU  - Šmigić, Nada
AU  - Tomić, Nikola
AU  - Rajković, Andreja
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6012
AB  - Worldwide, epidemiological data indicate that households are the most commonly reported setting related to foodborne outbreaks. Improper domestic food handling, cooking and storing represent critical steps in assuring the food safety. With the aim to evaluate consumers food safety knowledge, practices, and temperature distribution among household refrigerators we conducted a study among 120 households in Belgrade (Republic of Serbia). In examined households, the individuals responsible for food purchasing and storage at their homes, showed significant gaps in food safety knowledge. Temperature distributions within the refrigerators and the variability between households were of major concern. The vast majority of refrigerators (82.5%) operated at temperatures above 5 °C. Households with children showed significantly higher average temperatures (p < 0.05). Similarly, refrigerators older than ten years were operating at higher temperatures (p < 0.05). Moreover, the hygienic status of a subset of 42 household refrigerators was assessed by total viable counts (TVC), total coliform counts (TCC) and total yeast and mould count. TVC screening showed results of up to 8.4 log10 CFU/cm2, indicating unsatisfactory hygienic status of internal refrigerator surfaces. These findings underpin the need for improving hygienic practices and raising the awareness of consumers towards the maintenance of cold chain during food storage at home.
PB  - Elsevier Ltd
T2  - Food Control
T1  - Temperature profile and hygiene in household refrigerators in Belgrade, Serbia and their relation to consumers food safety knowledge and characteristics of the refrigerators
SP  - 108813
VL  - 136
DO  - 10.1016/j.foodcont.2022.108813
ER  - 

@article{
author = "Jovanović, Jelena and Đekić, Ilija and Šmigić, Nada and Tomić, Nikola and Rajković, Andreja",
year = "2022",
abstract = "Worldwide, epidemiological data indicate that households are the most commonly reported setting related to foodborne outbreaks. Improper domestic food handling, cooking and storing represent critical steps in assuring the food safety. With the aim to evaluate consumers food safety knowledge, practices, and temperature distribution among household refrigerators we conducted a study among 120 households in Belgrade (Republic of Serbia). In examined households, the individuals responsible for food purchasing and storage at their homes, showed significant gaps in food safety knowledge. Temperature distributions within the refrigerators and the variability between households were of major concern. The vast majority of refrigerators (82.5%) operated at temperatures above 5 °C. Households with children showed significantly higher average temperatures (p < 0.05). Similarly, refrigerators older than ten years were operating at higher temperatures (p < 0.05). Moreover, the hygienic status of a subset of 42 household refrigerators was assessed by total viable counts (TVC), total coliform counts (TCC) and total yeast and mould count. TVC screening showed results of up to 8.4 log10 CFU/cm2, indicating unsatisfactory hygienic status of internal refrigerator surfaces. These findings underpin the need for improving hygienic practices and raising the awareness of consumers towards the maintenance of cold chain during food storage at home.",
publisher = "Elsevier Ltd",
journal = "Food Control",
title = "Temperature profile and hygiene in household refrigerators in Belgrade, Serbia and their relation to consumers food safety knowledge and characteristics of the refrigerators",
pages = "108813",
volume = "136",
doi = "10.1016/j.foodcont.2022.108813"
}

Jovanović, J., Đekić, I., Šmigić, N., Tomić, N.,& Rajković, A.. (2022). Temperature profile and hygiene in household refrigerators in Belgrade, Serbia and their relation to consumers food safety knowledge and characteristics of the refrigerators. in Food Control
Elsevier Ltd., 136, 108813.
https://doi.org/10.1016/j.foodcont.2022.108813

Jovanović J, Đekić I, Šmigić N, Tomić N, Rajković A. Temperature profile and hygiene in household refrigerators in Belgrade, Serbia and their relation to consumers food safety knowledge and characteristics of the refrigerators. in Food Control. 2022;136:108813.
doi:10.1016/j.foodcont.2022.108813 .

Jovanović, Jelena, Đekić, Ilija, Šmigić, Nada, Tomić, Nikola, Rajković, Andreja, "Temperature profile and hygiene in household refrigerators in Belgrade, Serbia and their relation to consumers food safety knowledge and characteristics of the refrigerators" in Food Control, 136 (2022):108813,
https://doi.org/10.1016/j.foodcont.2022.108813 . .

TY  - JOUR
AU  - Miloradović, Zorana
AU  - Tomić, Nikola
AU  - Kljajević, Nemanja
AU  - Lević, Steva
AU  - Pavlović, Vladimir
AU  - Blažić, Marijana
AU  - Miočinović, Jelena
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5862
AB  - Goat cheeses from high heat treated milk (HHTM: 80◦C/5 min (E1) and 90◦C/5 min (E2)), could be regarded as new products, compared to their analogues made from commonly pasteurized milk (65◦C/30 min (C)). Descriptive analysis and consumer tests with a hedonic scale and JAR scale were part of the product development process. The use of scanning electron microscopy enabled deeper insight into the flavor and texture of the cheeses. In all cheese variants, goaty flavor was mildly pronounced. Young HHTM cheeses also had a pronounced whey and cooked/milky flavor. Consumers found such flavor ‘too intensive’. Unlike the control variant, HHTM cheeses were not described as ‘too hard’. Such improvement in texture was found to be a result of fine, highly branched microstructure, sustained over the course of ripening time and highly incorporated milk fat globules inside the cheese mass. Cluster analysis showed that the largest group of consumers (47.5%) preferred E2 cheese. Although consumers found that most of the cheeses were ‘too salty’, this excess did not decrease their overall acceptance. Neither microstructure analysis nor descriptive sensory analysis of goat white brined cheeses produced from high heat treated milk has been done before.
PB  - MDPI AG
T2  - Foods
T1  - High Heat Treatment of Goat Cheese Milk. The Effect on Sensory Profile, Consumer Acceptance and Microstructure of Cheese
IS  - 5
SP  - 1116
VL  - 10
DO  - 10.3390/foods10051116
ER  - 

@article{
author = "Miloradović, Zorana and Tomić, Nikola and Kljajević, Nemanja and Lević, Steva and Pavlović, Vladimir and Blažić, Marijana and Miočinović, Jelena",
year = "2021",
abstract = "Goat cheeses from high heat treated milk (HHTM: 80◦C/5 min (E1) and 90◦C/5 min (E2)), could be regarded as new products, compared to their analogues made from commonly pasteurized milk (65◦C/30 min (C)). Descriptive analysis and consumer tests with a hedonic scale and JAR scale were part of the product development process. The use of scanning electron microscopy enabled deeper insight into the flavor and texture of the cheeses. In all cheese variants, goaty flavor was mildly pronounced. Young HHTM cheeses also had a pronounced whey and cooked/milky flavor. Consumers found such flavor ‘too intensive’. Unlike the control variant, HHTM cheeses were not described as ‘too hard’. Such improvement in texture was found to be a result of fine, highly branched microstructure, sustained over the course of ripening time and highly incorporated milk fat globules inside the cheese mass. Cluster analysis showed that the largest group of consumers (47.5%) preferred E2 cheese. Although consumers found that most of the cheeses were ‘too salty’, this excess did not decrease their overall acceptance. Neither microstructure analysis nor descriptive sensory analysis of goat white brined cheeses produced from high heat treated milk has been done before.",
publisher = "MDPI AG",
journal = "Foods",
title = "High Heat Treatment of Goat Cheese Milk. The Effect on Sensory Profile, Consumer Acceptance and Microstructure of Cheese",
number = "5",
pages = "1116",
volume = "10",
doi = "10.3390/foods10051116"
}

Miloradović, Z., Tomić, N., Kljajević, N., Lević, S., Pavlović, V., Blažić, M.,& Miočinović, J.. (2021). High Heat Treatment of Goat Cheese Milk. The Effect on Sensory Profile, Consumer Acceptance and Microstructure of Cheese. in Foods
MDPI AG., 10(5), 1116.
https://doi.org/10.3390/foods10051116

Miloradović Z, Tomić N, Kljajević N, Lević S, Pavlović V, Blažić M, Miočinović J. High Heat Treatment of Goat Cheese Milk. The Effect on Sensory Profile, Consumer Acceptance and Microstructure of Cheese. in Foods. 2021;10(5):1116.
doi:10.3390/foods10051116 .

Miloradović, Zorana, Tomić, Nikola, Kljajević, Nemanja, Lević, Steva, Pavlović, Vladimir, Blažić, Marijana, Miočinović, Jelena, "High Heat Treatment of Goat Cheese Milk. The Effect on Sensory Profile, Consumer Acceptance and Microstructure of Cheese" in Foods, 10, no. 5 (2021):1116,
https://doi.org/10.3390/foods10051116 . .

TY  - JOUR
AU  - Udovički, Božidar
AU  - Tomić, Nikola
AU  - Spirović Trifunović, Bojana
AU  - Despotović, Saša
AU  - Jovanović, Jelena
AU  - Jacxsens, Liesbeth
AU  - Rajković, Andreja
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5826
AB  - Classified as Group 1 carcinogens aflatoxins (AFs) are of major concern for food safety and public health. Within the AFs group, aflatoxin B1 (AFB1) occurs at the highest levels in different food products and is considered as the most potent representative. A total of 463 samples of products susceptible to contamination with AFB1 and commonly consumed in Serbia were collected and analyzed. Consumption surveys were performed using a food frequency questionnaire (FFQ) and 24-h recall-based method. Monte Carlo simulation of 100,000 iterations was performed to estimate the intake of AFB1 through each food category, while a simple distribution approach was performed to estimate overall exposure of tested population groups. Risk characterization was performed by calculation of the Margin of Exposure (MOE) and by calculation of the number of possible hepatocellular carcinoma (HCC) cases. The highest exposure was observed in children with the mean overall estimated daily intake (EDI) in the range of 0.79–1.10 and 1.20–1.66 ng kg−1 bw day−1, followed by adolescents 0.56–0.81 and 0.94–1.32 ng kg−1 bw day−1, adult females 0.52–0.72 and 0.56–0.76 ng kg−1 bw day−1 and adult males with the mean overall EDI in the range of 0.39–0.56 and 0.47–0.66 ng kg−1 bw day−1 depending on consumption survey method and for the lower (LB) and upper bound (UB) scenario. MOE values that resulted from the mean values of the overall EDI of AFB1 were low, indicating high concern for all population groups. Based on obtained mean values of the overall EDI higher estimates of possible HCC cases caused by exposure to AFB1 were in the range of 0.01–0.02 cases/year/105 individuals, depending on the population group.
PB  - Elsevier Ltd
T2  - Food and Chemical Toxicology
T1  - Risk assessment of dietary exposure to aflatoxin B1 in Serbia
SP  - 112116
VL  - 151
DO  - 10.1016/j.fct.2021.112116
ER  - 

@article{
author = "Udovički, Božidar and Tomić, Nikola and Spirović Trifunović, Bojana and Despotović, Saša and Jovanović, Jelena and Jacxsens, Liesbeth and Rajković, Andreja",
year = "2021",
abstract = "Classified as Group 1 carcinogens aflatoxins (AFs) are of major concern for food safety and public health. Within the AFs group, aflatoxin B1 (AFB1) occurs at the highest levels in different food products and is considered as the most potent representative. A total of 463 samples of products susceptible to contamination with AFB1 and commonly consumed in Serbia were collected and analyzed. Consumption surveys were performed using a food frequency questionnaire (FFQ) and 24-h recall-based method. Monte Carlo simulation of 100,000 iterations was performed to estimate the intake of AFB1 through each food category, while a simple distribution approach was performed to estimate overall exposure of tested population groups. Risk characterization was performed by calculation of the Margin of Exposure (MOE) and by calculation of the number of possible hepatocellular carcinoma (HCC) cases. The highest exposure was observed in children with the mean overall estimated daily intake (EDI) in the range of 0.79–1.10 and 1.20–1.66 ng kg−1 bw day−1, followed by adolescents 0.56–0.81 and 0.94–1.32 ng kg−1 bw day−1, adult females 0.52–0.72 and 0.56–0.76 ng kg−1 bw day−1 and adult males with the mean overall EDI in the range of 0.39–0.56 and 0.47–0.66 ng kg−1 bw day−1 depending on consumption survey method and for the lower (LB) and upper bound (UB) scenario. MOE values that resulted from the mean values of the overall EDI of AFB1 were low, indicating high concern for all population groups. Based on obtained mean values of the overall EDI higher estimates of possible HCC cases caused by exposure to AFB1 were in the range of 0.01–0.02 cases/year/105 individuals, depending on the population group.",
publisher = "Elsevier Ltd",
journal = "Food and Chemical Toxicology",
title = "Risk assessment of dietary exposure to aflatoxin B1 in Serbia",
pages = "112116",
volume = "151",
doi = "10.1016/j.fct.2021.112116"
}

Udovički, B., Tomić, N., Spirović Trifunović, B., Despotović, S., Jovanović, J., Jacxsens, L.,& Rajković, A.. (2021). Risk assessment of dietary exposure to aflatoxin B1 in Serbia. in Food and Chemical Toxicology
Elsevier Ltd., 151, 112116.
https://doi.org/10.1016/j.fct.2021.112116

Udovički B, Tomić N, Spirović Trifunović B, Despotović S, Jovanović J, Jacxsens L, Rajković A. Risk assessment of dietary exposure to aflatoxin B1 in Serbia. in Food and Chemical Toxicology. 2021;151:112116.
doi:10.1016/j.fct.2021.112116 .

Udovički, Božidar, Tomić, Nikola, Spirović Trifunović, Bojana, Despotović, Saša, Jovanović, Jelena, Jacxsens, Liesbeth, Rajković, Andreja, "Risk assessment of dietary exposure to aflatoxin B1 in Serbia" in Food and Chemical Toxicology, 151 (2021):112116,
https://doi.org/10.1016/j.fct.2021.112116 . .

TY  - DATA
AU  - Udovički, Božidar
AU  - Tomić, Nikola
AU  - Spirović Trifunović, Bojana
AU  - Despotović, Saša
AU  - Jovanović, Jelena
AU  - Jacxsens, Liesbeth
AU  - Rajković, Andreja
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5998
PB  - Elsevier Ltd
T2  - Food and Chemical Toxicology
T1  - Supplementary data for the article: Udovički, B.; Tomić, N.; Spirović Trifunović, B.; Despotović, S.; Jovanović, J.; Jacxsens, L.; Rajković, A. Risk Assessment of Dietary Exposure to Aflatoxin B1 in Serbia. Food and Chemical Toxicology 2021, 151, 112116. https://doi.org/10.1016/j.fct.2021.112116.
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_5998
ER  - 

@misc{
author = "Udovički, Božidar and Tomić, Nikola and Spirović Trifunović, Bojana and Despotović, Saša and Jovanović, Jelena and Jacxsens, Liesbeth and Rajković, Andreja",
year = "2021",
publisher = "Elsevier Ltd",
journal = "Food and Chemical Toxicology",
title = "Supplementary data for the article: Udovički, B.; Tomić, N.; Spirović Trifunović, B.; Despotović, S.; Jovanović, J.; Jacxsens, L.; Rajković, A. Risk Assessment of Dietary Exposure to Aflatoxin B1 in Serbia. Food and Chemical Toxicology 2021, 151, 112116. https://doi.org/10.1016/j.fct.2021.112116.",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_5998"
}

Udovički, B., Tomić, N., Spirović Trifunović, B., Despotović, S., Jovanović, J., Jacxsens, L.,& Rajković, A.. (2021). Supplementary data for the article: Udovički, B.; Tomić, N.; Spirović Trifunović, B.; Despotović, S.; Jovanović, J.; Jacxsens, L.; Rajković, A. Risk Assessment of Dietary Exposure to Aflatoxin B1 in Serbia. Food and Chemical Toxicology 2021, 151, 112116. https://doi.org/10.1016/j.fct.2021.112116.. in Food and Chemical Toxicology
Elsevier Ltd..
https://hdl.handle.net/21.15107/rcub_agrospace_5998

Udovički B, Tomić N, Spirović Trifunović B, Despotović S, Jovanović J, Jacxsens L, Rajković A. Supplementary data for the article: Udovički, B.; Tomić, N.; Spirović Trifunović, B.; Despotović, S.; Jovanović, J.; Jacxsens, L.; Rajković, A. Risk Assessment of Dietary Exposure to Aflatoxin B1 in Serbia. Food and Chemical Toxicology 2021, 151, 112116. https://doi.org/10.1016/j.fct.2021.112116.. in Food and Chemical Toxicology. 2021;.
https://hdl.handle.net/21.15107/rcub_agrospace_5998 .

Udovički, Božidar, Tomić, Nikola, Spirović Trifunović, Bojana, Despotović, Saša, Jovanović, Jelena, Jacxsens, Liesbeth, Rajković, Andreja, "Supplementary data for the article: Udovički, B.; Tomić, N.; Spirović Trifunović, B.; Despotović, S.; Jovanović, J.; Jacxsens, L.; Rajković, A. Risk Assessment of Dietary Exposure to Aflatoxin B1 in Serbia. Food and Chemical Toxicology 2021, 151, 112116. https://doi.org/10.1016/j.fct.2021.112116." in Food and Chemical Toxicology (2021),
https://hdl.handle.net/21.15107/rcub_agrospace_5998 .

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  - Tomić, Nikola
AU  - Đekić, Ilija
AU  - Hofland, Gerard
AU  - Šmigić, Nada
AU  - Udovički, Božidar
AU  - Rajković, Andreja
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5292
AB  - The aim of this study was to compare the sensory quality and acceptance of dried ready-to-eat beetroot snacks as a result of different drying methods applied: supercritical CO2-drying (scCO(2)-drying), frying, and freeze-drying. Descriptive sensory analysis, quality rating (10 assessors), and consumer acceptance testing (n= 102) were performed. Mean overall quality scores within the range of "very good" quality were found only in non-precooked scCO(2)-dried samples which were characterized by typical magenta color, low level of shape and surface deformations, pronounced brittleness and crispiness, and good rehydration during mastication. The other samples were in the range of "good" quality. The pre-cooking step before scCO(2)-drying negatively influenced the sensory quality parameters, particularly appearance. Around 60% of tested consumers showed a preference for the fried and non-precooked scCO(2)-dried samples. The drivers of liking were mostly related to the characteristics of the product, which was salted, fried, and crispy, with an oily and overburnt flavor, i.e., the product most similar to commercial potato chips products. Freeze-drying had a negative effect primarily on appearance and flavor. According to the sensory evaluation conducted, direct scCO(2)-drying without a pre-cooking step showed itself as a promising alternative drying technology in the production of dried beetroot snacks.
PB  - MDPI, BASEL
T2  - Foods
T1  - Comparison of Supercritical CO2-Drying, Freeze-Drying and Frying on Sensory Properties of Beetroot
IS  - 9
VL  - 9
DO  - 10.3390/foods9091201
ER  - 

@article{
author = "Tomić, Nikola and Đekić, Ilija and Hofland, Gerard and Šmigić, Nada and Udovički, Božidar and Rajković, Andreja",
year = "2020",
abstract = "The aim of this study was to compare the sensory quality and acceptance of dried ready-to-eat beetroot snacks as a result of different drying methods applied: supercritical CO2-drying (scCO(2)-drying), frying, and freeze-drying. Descriptive sensory analysis, quality rating (10 assessors), and consumer acceptance testing (n= 102) were performed. Mean overall quality scores within the range of "very good" quality were found only in non-precooked scCO(2)-dried samples which were characterized by typical magenta color, low level of shape and surface deformations, pronounced brittleness and crispiness, and good rehydration during mastication. The other samples were in the range of "good" quality. The pre-cooking step before scCO(2)-drying negatively influenced the sensory quality parameters, particularly appearance. Around 60% of tested consumers showed a preference for the fried and non-precooked scCO(2)-dried samples. The drivers of liking were mostly related to the characteristics of the product, which was salted, fried, and crispy, with an oily and overburnt flavor, i.e., the product most similar to commercial potato chips products. Freeze-drying had a negative effect primarily on appearance and flavor. According to the sensory evaluation conducted, direct scCO(2)-drying without a pre-cooking step showed itself as a promising alternative drying technology in the production of dried beetroot snacks.",
publisher = "MDPI, BASEL",
journal = "Foods",
title = "Comparison of Supercritical CO2-Drying, Freeze-Drying and Frying on Sensory Properties of Beetroot",
number = "9",
volume = "9",
doi = "10.3390/foods9091201"
}

Tomić, N., Đekić, I., Hofland, G., Šmigić, N., Udovički, B.,& Rajković, A.. (2020). Comparison of Supercritical CO2-Drying, Freeze-Drying and Frying on Sensory Properties of Beetroot. in Foods
MDPI, BASEL., 9(9).
https://doi.org/10.3390/foods9091201

Tomić N, Đekić I, Hofland G, Šmigić N, Udovički B, Rajković A. Comparison of Supercritical CO2-Drying, Freeze-Drying and Frying on Sensory Properties of Beetroot. in Foods. 2020;9(9).
doi:10.3390/foods9091201 .

Tomić, Nikola, Đekić, Ilija, Hofland, Gerard, Šmigić, Nada, Udovički, Božidar, Rajković, Andreja, "Comparison of Supercritical CO2-Drying, Freeze-Drying and Frying on Sensory Properties of Beetroot" in Foods, 9, no. 9 (2020),
https://doi.org/10.3390/foods9091201 . .

TY  - JOUR
AU  - Zambon, Alessandro
AU  - Tomić, Nikola
AU  - Đekić, Ilija
AU  - Hofland, Gerard
AU  - Rajković, Andreja
AU  - Spilimbergo, Sara
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5378
AB  - Supercritical CO2 food drying technique was investigated on red bell pepper with a lab-scale reactor equipped with CO2 recirculation. Box-Behnken design was used as experimental design to analyze the impact of temperature (313-333 K), pressure (10-14 MPa), CO2 flow rate (80-220 kg/h), and treatment time (6 and 16 h) on the final water activity. The results demonstrated that temperature was the most influential variable, reaching the lowest value of water activity (a(w) = 0.262) at 333 K, 12 MPa, and 100 kg/h. Efficient drying with a similar final water activity could be achieved at the lowest temperature considered (313 K) and longer drying time (16 h) with an appropriate combination of pressure (14 MPa) and flow rate (160 kg/h). Sc-CO2 samples showed similar values of color changes compared with freeze-dried samples with main differences corresponding to the "a" and "b" axes, i.e., in red and yellow. Textural properties of Sc-CO2 dried samples were not statistically different compared with freeze-drying. Sensory evaluation showed promising evidence for the use of supercritical CO2 as an alternative drying method to produce dried bell pepper products.
PB  - Springer, New York
T2  - Food and Bioprocess Technology
T1  - Supercritical CO2 Drying of Red Bell Pepper
EP  - 763
IS  - 5
SP  - 753
VL  - 13
DO  - 10.1007/s11947-020-02432-x
ER  - 

@article{
author = "Zambon, Alessandro and Tomić, Nikola and Đekić, Ilija and Hofland, Gerard and Rajković, Andreja and Spilimbergo, Sara",
year = "2020",
abstract = "Supercritical CO2 food drying technique was investigated on red bell pepper with a lab-scale reactor equipped with CO2 recirculation. Box-Behnken design was used as experimental design to analyze the impact of temperature (313-333 K), pressure (10-14 MPa), CO2 flow rate (80-220 kg/h), and treatment time (6 and 16 h) on the final water activity. The results demonstrated that temperature was the most influential variable, reaching the lowest value of water activity (a(w) = 0.262) at 333 K, 12 MPa, and 100 kg/h. Efficient drying with a similar final water activity could be achieved at the lowest temperature considered (313 K) and longer drying time (16 h) with an appropriate combination of pressure (14 MPa) and flow rate (160 kg/h). Sc-CO2 samples showed similar values of color changes compared with freeze-dried samples with main differences corresponding to the "a" and "b" axes, i.e., in red and yellow. Textural properties of Sc-CO2 dried samples were not statistically different compared with freeze-drying. Sensory evaluation showed promising evidence for the use of supercritical CO2 as an alternative drying method to produce dried bell pepper products.",
publisher = "Springer, New York",
journal = "Food and Bioprocess Technology",
title = "Supercritical CO2 Drying of Red Bell Pepper",
pages = "763-753",
number = "5",
volume = "13",
doi = "10.1007/s11947-020-02432-x"
}

Zambon, A., Tomić, N., Đekić, I., Hofland, G., Rajković, A.,& Spilimbergo, S.. (2020). Supercritical CO2 Drying of Red Bell Pepper. in Food and Bioprocess Technology
Springer, New York., 13(5), 753-763.
https://doi.org/10.1007/s11947-020-02432-x

Zambon A, Tomić N, Đekić I, Hofland G, Rajković A, Spilimbergo S. Supercritical CO2 Drying of Red Bell Pepper. in Food and Bioprocess Technology. 2020;13(5):753-763.
doi:10.1007/s11947-020-02432-x .

Zambon, Alessandro, Tomić, Nikola, Đekić, Ilija, Hofland, Gerard, Rajković, Andreja, Spilimbergo, Sara, "Supercritical CO2 Drying of Red Bell Pepper" in Food and Bioprocess Technology, 13, no. 5 (2020):753-763,
https://doi.org/10.1007/s11947-020-02432-x . .

TY  - JOUR
AU  - Zlatanović, Snežana
AU  - Kalušević, Ana
AU  - Micić, Darko
AU  - Laličić-Petronijević, Jovanka
AU  - Tomić, Nikola
AU  - Ostojić, Sanja
AU  - Gorjanović, Stanislava
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4967
AB  - Apple pomace flour (APF) with high content of dietary fibers (DF), total polyphenolics (TPCs) and flavonoids (TFCs) was produced at the industrial scale. Bulk and tapped density, swelling, water and oil holding capacity, solubility and hydration density of fine and coarse APF with average particle size 0.16 and 0.50 mm were compared. The effect of wheat flour substitution with 25%, 50% and 75% of fine and coarse APF was studied upon cookies production at the industrial scale and after one year of storage. Coarse APF performed better in respect to sensorial properties, content and retention of dietary compounds and antioxidant (AO) activity. The cookies with optimal share of coarse APF (50%) contained 21 g/100 g of DF and several times higher TPC, TFC as well as AO activity than control cookies, retained well health promoting compounds and maintained an intensely fruity aroma and crispy texture. They were acceptable for consumers according to the hedonic test.
PB  - MDPI, BASEL
T2  - Foods
T1  - Functionality and Storability of Cookies Fortified at the Industrial Scale with up to 75% of Apple Pomace Flour Produced by Dehydration
IS  - 11
VL  - 8
DO  - 10.3390/foods8110561
ER  - 

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

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

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

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

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  - Đekić, Ilija
AU  - Udovički, Božidar
AU  - Gajdos-Kljusurić, Jasenka
AU  - Papageorgiou, Maria
AU  - Jovanović, J.
AU  - Giotsas, C.
AU  - Djugum, Jelena
AU  - Tomić, Nikola
AU  - Rajković, Andreja
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5010
AB  - The main objective of this research was to perform an exposure assessment of mycotoxin intake through consumption of wheat-based products in Serbia, Croatia, and Greece by estimating deoxynivalenol (DON) and zearalenone (ZEA) exposure from wheat. Food consumption survey of wheat-based products has been performed during 2017 in the three countries with at least 1000 interviewees per country. Values for the concentration of DON and ZEA were extracted from available research published in this decade. Finally, a Monte Carlo analysis of 100,000 simulations was performed to estimate the intake of DON and ZEA from consumption of wheat-based products. Results revealed that the estimated daily wheat-borne intake of DON of the adult population in Croatia was 0.121 mu g/kg bw/day, followed by Greece with 0.181 mu g/kg bw/day and Serbia with 0.262 mu g/kg bw/day. This shows that 0.25% of Croatian, 1.19% of Greek and 3.96% of Serbian adult population is exposed to higher daily dietary intakes of DON than recommended. Estimated daily wheat-borne intake of ZEA was 0.017 mu g/kg bw/day in Greece, 0.026 mu g/kg bw/day in Croatia and 0.050 mu g/kg bw/day in Serbia. Higher intake of ZEA is associated with 0.62% of the Greek population, followed by 0.95% Croatian and 2.25% of Serbian citizens. This type of research is helpful to assess accurately the risk by DON/ZEA intake associated with the consumption of wheat-based products by consumers in these three countries. Distributions of potential mycotoxin intakes were highly right-skewed.
PB  - Wageningen Academic Publishers, Wageningen
T2  - World Mycotoxin Journal
T1  - Exposure assessment of adult consumers in Serbia, Greece and Croatia to deoxynivalenol and zearalenone through consumption of major wheat-based products
EP  - 442
IS  - 4
SP  - 431
VL  - 12
DO  - 10.3920/WMJ2019.2452
ER  - 

@article{
author = "Đekić, Ilija and Udovički, Božidar and Gajdos-Kljusurić, Jasenka and Papageorgiou, Maria and Jovanović, J. and Giotsas, C. and Djugum, Jelena and Tomić, Nikola and Rajković, Andreja",
year = "2019",
abstract = "The main objective of this research was to perform an exposure assessment of mycotoxin intake through consumption of wheat-based products in Serbia, Croatia, and Greece by estimating deoxynivalenol (DON) and zearalenone (ZEA) exposure from wheat. Food consumption survey of wheat-based products has been performed during 2017 in the three countries with at least 1000 interviewees per country. Values for the concentration of DON and ZEA were extracted from available research published in this decade. Finally, a Monte Carlo analysis of 100,000 simulations was performed to estimate the intake of DON and ZEA from consumption of wheat-based products. Results revealed that the estimated daily wheat-borne intake of DON of the adult population in Croatia was 0.121 mu g/kg bw/day, followed by Greece with 0.181 mu g/kg bw/day and Serbia with 0.262 mu g/kg bw/day. This shows that 0.25% of Croatian, 1.19% of Greek and 3.96% of Serbian adult population is exposed to higher daily dietary intakes of DON than recommended. Estimated daily wheat-borne intake of ZEA was 0.017 mu g/kg bw/day in Greece, 0.026 mu g/kg bw/day in Croatia and 0.050 mu g/kg bw/day in Serbia. Higher intake of ZEA is associated with 0.62% of the Greek population, followed by 0.95% Croatian and 2.25% of Serbian citizens. This type of research is helpful to assess accurately the risk by DON/ZEA intake associated with the consumption of wheat-based products by consumers in these three countries. Distributions of potential mycotoxin intakes were highly right-skewed.",
publisher = "Wageningen Academic Publishers, Wageningen",
journal = "World Mycotoxin Journal",
title = "Exposure assessment of adult consumers in Serbia, Greece and Croatia to deoxynivalenol and zearalenone through consumption of major wheat-based products",
pages = "442-431",
number = "4",
volume = "12",
doi = "10.3920/WMJ2019.2452"
}

Đekić, I., Udovički, B., Gajdos-Kljusurić, J., Papageorgiou, M., Jovanović, J., Giotsas, C., Djugum, J., Tomić, N.,& Rajković, A.. (2019). Exposure assessment of adult consumers in Serbia, Greece and Croatia to deoxynivalenol and zearalenone through consumption of major wheat-based products. in World Mycotoxin Journal
Wageningen Academic Publishers, Wageningen., 12(4), 431-442.
https://doi.org/10.3920/WMJ2019.2452

Đekić I, Udovički B, Gajdos-Kljusurić J, Papageorgiou M, Jovanović J, Giotsas C, Djugum J, Tomić N, Rajković A. Exposure assessment of adult consumers in Serbia, Greece and Croatia to deoxynivalenol and zearalenone through consumption of major wheat-based products. in World Mycotoxin Journal. 2019;12(4):431-442.
doi:10.3920/WMJ2019.2452 .

Đekić, Ilija, Udovički, Božidar, Gajdos-Kljusurić, Jasenka, Papageorgiou, Maria, Jovanović, J., Giotsas, C., Djugum, Jelena, Tomić, Nikola, Rajković, Andreja, "Exposure assessment of adult consumers in Serbia, Greece and Croatia to deoxynivalenol and zearalenone through consumption of major wheat-based products" in World Mycotoxin Journal, 12, no. 4 (2019):431-442,
https://doi.org/10.3920/WMJ2019.2452 . .

TY  - JOUR
AU  - Šmigić, Nada
AU  - Đekić, Ilija
AU  - Tomić, Nikola
AU  - Udovički, Božidar
AU  - Rajković, Andreja
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5077
AB  - Purpose Supercritical carbon dioxide (sc-CO2) is a promising novel treatment that might be used in the food industry, such as sc-CO2 pasteurisation and sc-CO2 drying. Before sc-CO2 treated foodstuffs may be introduced to European market, they have to be authorised according to novel food regulation. Therefore, the purpose of this paper is to give an overview of available literature data on sc-CO2 treated fruits and vegetables, which might be used for novel food authorisation. Design/methodology/approach The paper is based on literature data available via Science Direct, EBSCO and Wiley concerning sc-CO2 pasteurisation and drying of fruits/vegetables. Studies performed on animal foodstuffs were manually excluded, while articles related to novel foods and legislation were included in the study. Findings Database search resulted 34 articles related to microbiological and compositional/nutritional changes in sc-CO2 treated foods. Obtained data indicated that sc-CO2 pasteurisation is effective in inactivating microorganisms in liquids, while no general conclusion on the microbiological quality of sc-CO2 pasteurised solid foods or sc-CO2 dried foods could be made. Available literature data showed that sc-CO2 pasteurisation did not result in significant compositional/nutritional changes in liquids, while for sc-CO2 pasteurised solid foods or sc-CO2 dried foods, one is not able to make common conclusions due to insufficient research data. Therefore, additional research and case-by-case study for each treated food have to be prepared. Originality/value This study is original to the extent that it brought together available information on sc-CO2 pasteurised and dried foods, needed the novel food application.
PB  - Emerald Group Publishing Ltd, Bingley
T2  - British Food Journal
T1  - The potential of foods treated with supercritical carbon dioxide (sc-CO2) as novel foods
EP  - 834
IS  - 3
SP  - 815
VL  - 121
DO  - 10.1108/BFJ-03-2018-0168
ER  - 

@article{
author = "Šmigić, Nada and Đekić, Ilija and Tomić, Nikola and Udovički, Božidar and Rajković, Andreja",
year = "2019",
abstract = "Purpose Supercritical carbon dioxide (sc-CO2) is a promising novel treatment that might be used in the food industry, such as sc-CO2 pasteurisation and sc-CO2 drying. Before sc-CO2 treated foodstuffs may be introduced to European market, they have to be authorised according to novel food regulation. Therefore, the purpose of this paper is to give an overview of available literature data on sc-CO2 treated fruits and vegetables, which might be used for novel food authorisation. Design/methodology/approach The paper is based on literature data available via Science Direct, EBSCO and Wiley concerning sc-CO2 pasteurisation and drying of fruits/vegetables. Studies performed on animal foodstuffs were manually excluded, while articles related to novel foods and legislation were included in the study. Findings Database search resulted 34 articles related to microbiological and compositional/nutritional changes in sc-CO2 treated foods. Obtained data indicated that sc-CO2 pasteurisation is effective in inactivating microorganisms in liquids, while no general conclusion on the microbiological quality of sc-CO2 pasteurised solid foods or sc-CO2 dried foods could be made. Available literature data showed that sc-CO2 pasteurisation did not result in significant compositional/nutritional changes in liquids, while for sc-CO2 pasteurised solid foods or sc-CO2 dried foods, one is not able to make common conclusions due to insufficient research data. Therefore, additional research and case-by-case study for each treated food have to be prepared. Originality/value This study is original to the extent that it brought together available information on sc-CO2 pasteurised and dried foods, needed the novel food application.",
publisher = "Emerald Group Publishing Ltd, Bingley",
journal = "British Food Journal",
title = "The potential of foods treated with supercritical carbon dioxide (sc-CO2) as novel foods",
pages = "834-815",
number = "3",
volume = "121",
doi = "10.1108/BFJ-03-2018-0168"
}

Šmigić, N., Đekić, I., Tomić, N., Udovički, B.,& Rajković, A.. (2019). The potential of foods treated with supercritical carbon dioxide (sc-CO2) as novel foods. in British Food Journal
Emerald Group Publishing Ltd, Bingley., 121(3), 815-834.
https://doi.org/10.1108/BFJ-03-2018-0168

Šmigić N, Đekić I, Tomić N, Udovički B, Rajković A. The potential of foods treated with supercritical carbon dioxide (sc-CO2) as novel foods. in British Food Journal. 2019;121(3):815-834.
doi:10.1108/BFJ-03-2018-0168 .

Šmigić, Nada, Đekić, Ilija, Tomić, Nikola, Udovički, Božidar, Rajković, Andreja, "The potential of foods treated with supercritical carbon dioxide (sc-CO2) as novel foods" in British Food Journal, 121, no. 3 (2019):815-834,
https://doi.org/10.1108/BFJ-03-2018-0168 . .

TY  - JOUR
AU  - Tomić, Nikola
AU  - Đekić, Ilija
AU  - Zambon, Alessandro
AU  - Spilimbergo, Sara
AU  - Bourdoux, Simeon
AU  - Holtze, Emma
AU  - Hofland, Gerard
AU  - Sut, Stefania
AU  - Dall'Acqua, Stefano
AU  - Šmigić, Nada
AU  - Udovički, Božidar
AU  - Rajković, Andreja
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5102
AB  - The aim of this study was to analyze the stability of sensory properties and secondary metabolites in supercritical-CO2 (scCO(2)) dried 'Elstar' apple cuts/snacks during twelve months of storage at 'room' temperature. Air-drying and freeze-drying were used as reference methods. ScCO2-dried apple packed in aluminum-polyethylene bags under nitrogen gas retained a high sensory and nutritional quality, and acceptance level until the end of the observed period. The overall acceptance scores of these apples after 6 and 12 months of storage remained in the range of neutral consumer attitude "neither like nor dislike". Packaging under nitrogen gas preserved the content of flavonols ( >= 0.14 g/kg), dihydrochalcones ( >= 0.10 g/kg), hydroxycinnamic acids ( >= 0.18 g/kg), triterpenes ( >= 5.72 g/kg), and proanthocyanidins ( >= 0.08 g/kg) in dried apple irrespective of the drying method applied. The comparison with the conventional drying processes demonstrated that scCO(2)-drying represents a promising alternative technology for the production of dried apple snacks. The study was assisted by the evaluation of consumer attitudes towards dried fruit and drying technologies. Freeze-drying, air-drying and scCO(2)-drying were recognized by the tested consumers as trustful drying-processes, with expressed interests in buying scCO(2)-dried products if the technology was scientifically proven as excellent in preserving nutrients, color and taste of food products.
PB  - Elsevier Science Bv, Amsterdam
T2  - LWT-Food Science and Technology
T1  - Challenging chemical and quality changes of supercritical Co-2 dried apple during long-term storage
EP  - 141
SP  - 132
VL  - 110
DO  - 10.1016/j.lwt.2019.04.083
ER  - 

@article{
author = "Tomić, Nikola and Đekić, Ilija and Zambon, Alessandro and Spilimbergo, Sara and Bourdoux, Simeon and Holtze, Emma and Hofland, Gerard and Sut, Stefania and Dall'Acqua, Stefano and Šmigić, Nada and Udovički, Božidar and Rajković, Andreja",
year = "2019",
abstract = "The aim of this study was to analyze the stability of sensory properties and secondary metabolites in supercritical-CO2 (scCO(2)) dried 'Elstar' apple cuts/snacks during twelve months of storage at 'room' temperature. Air-drying and freeze-drying were used as reference methods. ScCO2-dried apple packed in aluminum-polyethylene bags under nitrogen gas retained a high sensory and nutritional quality, and acceptance level until the end of the observed period. The overall acceptance scores of these apples after 6 and 12 months of storage remained in the range of neutral consumer attitude "neither like nor dislike". Packaging under nitrogen gas preserved the content of flavonols ( >= 0.14 g/kg), dihydrochalcones ( >= 0.10 g/kg), hydroxycinnamic acids ( >= 0.18 g/kg), triterpenes ( >= 5.72 g/kg), and proanthocyanidins ( >= 0.08 g/kg) in dried apple irrespective of the drying method applied. The comparison with the conventional drying processes demonstrated that scCO(2)-drying represents a promising alternative technology for the production of dried apple snacks. The study was assisted by the evaluation of consumer attitudes towards dried fruit and drying technologies. Freeze-drying, air-drying and scCO(2)-drying were recognized by the tested consumers as trustful drying-processes, with expressed interests in buying scCO(2)-dried products if the technology was scientifically proven as excellent in preserving nutrients, color and taste of food products.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "LWT-Food Science and Technology",
title = "Challenging chemical and quality changes of supercritical Co-2 dried apple during long-term storage",
pages = "141-132",
volume = "110",
doi = "10.1016/j.lwt.2019.04.083"
}

Tomić, N., Đekić, I., Zambon, A., Spilimbergo, S., Bourdoux, S., Holtze, E., Hofland, G., Sut, S., Dall'Acqua, S., Šmigić, N., Udovički, B.,& Rajković, A.. (2019). Challenging chemical and quality changes of supercritical Co-2 dried apple during long-term storage. in LWT-Food Science and Technology
Elsevier Science Bv, Amsterdam., 110, 132-141.
https://doi.org/10.1016/j.lwt.2019.04.083

Tomić N, Đekić I, Zambon A, Spilimbergo S, Bourdoux S, Holtze E, Hofland G, Sut S, Dall'Acqua S, Šmigić N, Udovički B, Rajković A. Challenging chemical and quality changes of supercritical Co-2 dried apple during long-term storage. in LWT-Food Science and Technology. 2019;110:132-141.
doi:10.1016/j.lwt.2019.04.083 .

Tomić, Nikola, Đekić, Ilija, Zambon, Alessandro, Spilimbergo, Sara, Bourdoux, Simeon, Holtze, Emma, Hofland, Gerard, Sut, Stefania, Dall'Acqua, Stefano, Šmigić, Nada, Udovički, Božidar, Rajković, Andreja, "Challenging chemical and quality changes of supercritical Co-2 dried apple during long-term storage" in LWT-Food Science and Technology, 110 (2019):132-141,
https://doi.org/10.1016/j.lwt.2019.04.083 . .

TY  - JOUR
AU  - Djekić, Ilija
AU  - Tomić, Nikola
AU  - Šmigić, Nada
AU  - Udovički, Božidar
AU  - Hofland, Gerard
AU  - Rajković, Andreja
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4664
AB  - Purpose The purpose of this paper is to evaluate the hygienic design of a scalable unit for supercritical carbon dioxide drying of food. Design/methodology/approach For the purpose of this study, a checklist has been developed, covering requirements from sanitary standards and industry-tailored guidelines. Beyond hygienic design, failure mode and effects analysis of the results were performed to assess the potential food safety risks that may arise from failures to hygienic design requirements. Findings The overall score of the hygienic design was 46 percent. This kind of evaluation revealed two types of nonconformities. The first type was related to inadequate sanitary procedures. The second type was associated to design failures. Research limitations/implications The highest risk was designated to problems related to cleaning and sanitation followed by risks associated with the formation of dead zones and biofilms. Practical implications This study provides valuable insight to engineers and food technologists on hygienic design issues. Originality/value Application of a similar methodology was used for evaluating hygienic design of other non-thermal food technologies.
PB  - Emerald Group Publishing Ltd, Bingley
T2  - British Food Journal
T1  - Hygienic design of a unit for supercritical fluid drying - case study
EP  - 2165
IS  - 9
SP  - 2155
VL  - 120
DO  - 10.1108/BFJ-01-2018-0052
ER  - 

@article{
author = "Djekić, Ilija and Tomić, Nikola and Šmigić, Nada and Udovički, Božidar and Hofland, Gerard and Rajković, Andreja",
year = "2018",
abstract = "Purpose The purpose of this paper is to evaluate the hygienic design of a scalable unit for supercritical carbon dioxide drying of food. Design/methodology/approach For the purpose of this study, a checklist has been developed, covering requirements from sanitary standards and industry-tailored guidelines. Beyond hygienic design, failure mode and effects analysis of the results were performed to assess the potential food safety risks that may arise from failures to hygienic design requirements. Findings The overall score of the hygienic design was 46 percent. This kind of evaluation revealed two types of nonconformities. The first type was related to inadequate sanitary procedures. The second type was associated to design failures. Research limitations/implications The highest risk was designated to problems related to cleaning and sanitation followed by risks associated with the formation of dead zones and biofilms. Practical implications This study provides valuable insight to engineers and food technologists on hygienic design issues. Originality/value Application of a similar methodology was used for evaluating hygienic design of other non-thermal food technologies.",
publisher = "Emerald Group Publishing Ltd, Bingley",
journal = "British Food Journal",
title = "Hygienic design of a unit for supercritical fluid drying - case study",
pages = "2165-2155",
number = "9",
volume = "120",
doi = "10.1108/BFJ-01-2018-0052"
}

Djekić, I., Tomić, N., Šmigić, N., Udovički, B., Hofland, G.,& Rajković, A.. (2018). Hygienic design of a unit for supercritical fluid drying - case study. in British Food Journal
Emerald Group Publishing Ltd, Bingley., 120(9), 2155-2165.
https://doi.org/10.1108/BFJ-01-2018-0052

Djekić I, Tomić N, Šmigić N, Udovički B, Hofland G, Rajković A. Hygienic design of a unit for supercritical fluid drying - case study. in British Food Journal. 2018;120(9):2155-2165.
doi:10.1108/BFJ-01-2018-0052 .

Djekić, Ilija, Tomić, Nikola, Šmigić, Nada, Udovički, Božidar, Hofland, Gerard, Rajković, Andreja, "Hygienic design of a unit for supercritical fluid drying - case study" in British Food Journal, 120, no. 9 (2018):2155-2165,
https://doi.org/10.1108/BFJ-01-2018-0052 . .

TY  - JOUR
AU  - Djekić, Ilija
AU  - Tomić, Nikola
AU  - Bourdoux, Simeon
AU  - Spilimbergo, Sara
AU  - Šmigić, Nada
AU  - Udovički, Božidar
AU  - Hofland, Gerard
AU  - Devlieghere, Frank
AU  - Rajković, Andreja
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4795
AB  - The aim of this study was to develop a quality index and examine the effects of drying apples using three technologies (supercritical CO2 drying, air drying and freeze drying) during a period of six months in ambient conditions. Based on nine quality parameters (textural, colour and sensory properties), a mathematical model for calculating a single total quality index (TQI) of dried apples packed in different types of packaging in normal and modified atmosphere has been introduced. At the beginning of the study, apples dried in supercritical CO2 had the best scores. After six months, samples dried in supercritical CO2 and freeze dried apples, both packed in polyethylene coated aluminium with 100% N-2, scored similarly. The six month shelf-life research revealed that measurable changes occur during the second half of the shelf-life when it is possible to clearly distinguish differences in the overall quality index of different dried apple slices.
PB  - Elsevier Science Bv, Amsterdam
T2  - LWT-Food Science and Technology
T1  - Comparison of three types of drying (supercritical CO2, air and freeze) on the quality of dried apple - Quality index approach
EP  - 72
SP  - 64
VL  - 94
DO  - 10.1016/j.lwt.2018.04.029
ER  - 

@article{
author = "Djekić, Ilija and Tomić, Nikola and Bourdoux, Simeon and Spilimbergo, Sara and Šmigić, Nada and Udovički, Božidar and Hofland, Gerard and Devlieghere, Frank and Rajković, Andreja",
year = "2018",
abstract = "The aim of this study was to develop a quality index and examine the effects of drying apples using three technologies (supercritical CO2 drying, air drying and freeze drying) during a period of six months in ambient conditions. Based on nine quality parameters (textural, colour and sensory properties), a mathematical model for calculating a single total quality index (TQI) of dried apples packed in different types of packaging in normal and modified atmosphere has been introduced. At the beginning of the study, apples dried in supercritical CO2 had the best scores. After six months, samples dried in supercritical CO2 and freeze dried apples, both packed in polyethylene coated aluminium with 100% N-2, scored similarly. The six month shelf-life research revealed that measurable changes occur during the second half of the shelf-life when it is possible to clearly distinguish differences in the overall quality index of different dried apple slices.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "LWT-Food Science and Technology",
title = "Comparison of three types of drying (supercritical CO2, air and freeze) on the quality of dried apple - Quality index approach",
pages = "72-64",
volume = "94",
doi = "10.1016/j.lwt.2018.04.029"
}

Djekić, I., Tomić, N., Bourdoux, S., Spilimbergo, S., Šmigić, N., Udovički, B., Hofland, G., Devlieghere, F.,& Rajković, A.. (2018). Comparison of three types of drying (supercritical CO2, air and freeze) on the quality of dried apple - Quality index approach. in LWT-Food Science and Technology
Elsevier Science Bv, Amsterdam., 94, 64-72.
https://doi.org/10.1016/j.lwt.2018.04.029

Djekić I, Tomić N, Bourdoux S, Spilimbergo S, Šmigić N, Udovički B, Hofland G, Devlieghere F, Rajković A. Comparison of three types of drying (supercritical CO2, air and freeze) on the quality of dried apple - Quality index approach. in LWT-Food Science and Technology. 2018;94:64-72.
doi:10.1016/j.lwt.2018.04.029 .

Djekić, Ilija, Tomić, Nikola, Bourdoux, Simeon, Spilimbergo, Sara, Šmigić, Nada, Udovički, Božidar, Hofland, Gerard, Devlieghere, Frank, Rajković, Andreja, "Comparison of three types of drying (supercritical CO2, air and freeze) on the quality of dried apple - Quality index approach" in LWT-Food Science and Technology, 94 (2018):64-72,
https://doi.org/10.1016/j.lwt.2018.04.029 . .

TY  - JOUR
AU  - Miočinović, Jelena
AU  - Tomić, Nikola
AU  - Dojnov, Biljana
AU  - Tomašević, Igor
AU  - Stojanović, Sanja
AU  - Djekić, Ilija
AU  - Vujcić, Zoran
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4746
AB  - BACKGROUND: The need to increase the daily intake of dietary fibres opens a new chapter in the research of functional foods enriched with fibres. The potential application of an innovative product - insoluble dietary fibres from triticale in yoghurts - was deployed by characterising their food application and evaluating physico-chemical, rheological and sensory properties and was the aim of this research. RESULTS: Detailed characterisations of these fibres are presented for the first time and showed very good hydration properties, optimal pH ( slightly acidic), optimal chemical composition, high antioxidant capacity which was proven by phenolics contents. Besides, these fibres showed negligible calorific value, with no phytates and high antioxidant capacity, mainly from ferulic acid. Therefore they could be successfully added to yoghurt. Enrichment of yoghurt having different milk fat content (1.5 and 2.8% w/w) with triticale insoluble fibre (1.5% and 3.0% w/w) significantly influenced the syneresis level, its apparent viscosity, yield stress and thixotropic behaviour. The overall sensory quality scores indicated that yoghurt enriched with 1.5% triticale insoluble fibres was recognised as 'excellent' and had enhanced antioxidant activity. CONCLUSIONS: Insoluble triticale fibre could therefore be used as a supplement to produce functional yoghurt.
PB  - Wiley, Hoboken
T2  - Journal of the Science of Food and Agriculture
T1  - Application of new insoluble dietary fibres from triticale as supplement in yoghurt - effects on physico-chemical, rheological and quality properties
EP  - 1299
IS  - 4
SP  - 1291
VL  - 98
DO  - 10.1002/jsfa.8592
ER  - 

@article{
author = "Miočinović, Jelena and Tomić, Nikola and Dojnov, Biljana and Tomašević, Igor and Stojanović, Sanja and Djekić, Ilija and Vujcić, Zoran",
year = "2018",
abstract = "BACKGROUND: The need to increase the daily intake of dietary fibres opens a new chapter in the research of functional foods enriched with fibres. The potential application of an innovative product - insoluble dietary fibres from triticale in yoghurts - was deployed by characterising their food application and evaluating physico-chemical, rheological and sensory properties and was the aim of this research. RESULTS: Detailed characterisations of these fibres are presented for the first time and showed very good hydration properties, optimal pH ( slightly acidic), optimal chemical composition, high antioxidant capacity which was proven by phenolics contents. Besides, these fibres showed negligible calorific value, with no phytates and high antioxidant capacity, mainly from ferulic acid. Therefore they could be successfully added to yoghurt. Enrichment of yoghurt having different milk fat content (1.5 and 2.8% w/w) with triticale insoluble fibre (1.5% and 3.0% w/w) significantly influenced the syneresis level, its apparent viscosity, yield stress and thixotropic behaviour. The overall sensory quality scores indicated that yoghurt enriched with 1.5% triticale insoluble fibres was recognised as 'excellent' and had enhanced antioxidant activity. CONCLUSIONS: Insoluble triticale fibre could therefore be used as a supplement to produce functional yoghurt.",
publisher = "Wiley, Hoboken",
journal = "Journal of the Science of Food and Agriculture",
title = "Application of new insoluble dietary fibres from triticale as supplement in yoghurt - effects on physico-chemical, rheological and quality properties",
pages = "1299-1291",
number = "4",
volume = "98",
doi = "10.1002/jsfa.8592"
}

Miočinović, J., Tomić, N., Dojnov, B., Tomašević, I., Stojanović, S., Djekić, I.,& Vujcić, Z.. (2018). Application of new insoluble dietary fibres from triticale as supplement in yoghurt - effects on physico-chemical, rheological and quality properties. in Journal of the Science of Food and Agriculture
Wiley, Hoboken., 98(4), 1291-1299.
https://doi.org/10.1002/jsfa.8592

Miočinović J, Tomić N, Dojnov B, Tomašević I, Stojanović S, Djekić I, Vujcić Z. Application of new insoluble dietary fibres from triticale as supplement in yoghurt - effects on physico-chemical, rheological and quality properties. in Journal of the Science of Food and Agriculture. 2018;98(4):1291-1299.
doi:10.1002/jsfa.8592 .

Miočinović, Jelena, Tomić, Nikola, Dojnov, Biljana, Tomašević, Igor, Stojanović, Sanja, Djekić, Ilija, Vujcić, Zoran, "Application of new insoluble dietary fibres from triticale as supplement in yoghurt - effects on physico-chemical, rheological and quality properties" in Journal of the Science of Food and Agriculture, 98, no. 4 (2018):1291-1299,
https://doi.org/10.1002/jsfa.8592 . .

TY  - JOUR
AU  - Rajković, Andreja
AU  - Šmigić, Nada
AU  - Djekić, Ilija
AU  - Popović, Dragana
AU  - Tomić, Nikola
AU  - Krupezević, Nada
AU  - Uyttendaele, Mieke
AU  - Jacxsens, Liesbeth
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4345
AB  - The Food Safety Management System - Diagnostic Instrument (FSMS-DI) was used to determine context factors, core control and assurance activities, as well as food safety outputs for three Global G.A.P. certified and six Non Global G.A.P. certified orchard raspberries farms, and eight cold stores (all of them having certified FSMS systems, often in combination with BRC, IFS and/or FSSC 22000 standards). Examined orchard farms operate at moderate to high-risk context. High risk is mainly related to the microbiological and pesticides contamination of raspberries and open cultivation system, which can provoke additional contaminations (e.g. bird droppings). However they differed in chain and organizational characteristics. Non Global G.A.P. certified orchard farms were mainly characterised by low to basic performance of the FSMS combined with low food safety outputs, while in Global G.A.P. orchard farms moderate performance of FSMS resulted in moderate to advanced food safety outputs. Cold store companies represent the subsequent link in the raspberries chain, with the raw material food safety risks directly connected with the orchard farms final product. This is related to the production process of frozen raspberries without any physical or chemical intervention step which might reduce the level of potentially present microorganisms or chemicals in raspberries. The core control and assurance activities in the FSMS present in the cold stores are mainly at medium to high level, resulting in medium to advance food safety outputs.
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Control
T1  - The performance of food safety management systems in the raspberries chain
EP  - 161
SP  - 151
VL  - 80
DO  - 10.1016/j.foodcont.2017.04.048
ER  - 

@article{
author = "Rajković, Andreja and Šmigić, Nada and Djekić, Ilija and Popović, Dragana and Tomić, Nikola and Krupezević, Nada and Uyttendaele, Mieke and Jacxsens, Liesbeth",
year = "2017",
abstract = "The Food Safety Management System - Diagnostic Instrument (FSMS-DI) was used to determine context factors, core control and assurance activities, as well as food safety outputs for three Global G.A.P. certified and six Non Global G.A.P. certified orchard raspberries farms, and eight cold stores (all of them having certified FSMS systems, often in combination with BRC, IFS and/or FSSC 22000 standards). Examined orchard farms operate at moderate to high-risk context. High risk is mainly related to the microbiological and pesticides contamination of raspberries and open cultivation system, which can provoke additional contaminations (e.g. bird droppings). However they differed in chain and organizational characteristics. Non Global G.A.P. certified orchard farms were mainly characterised by low to basic performance of the FSMS combined with low food safety outputs, while in Global G.A.P. orchard farms moderate performance of FSMS resulted in moderate to advanced food safety outputs. Cold store companies represent the subsequent link in the raspberries chain, with the raw material food safety risks directly connected with the orchard farms final product. This is related to the production process of frozen raspberries without any physical or chemical intervention step which might reduce the level of potentially present microorganisms or chemicals in raspberries. The core control and assurance activities in the FSMS present in the cold stores are mainly at medium to high level, resulting in medium to advance food safety outputs.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Control",
title = "The performance of food safety management systems in the raspberries chain",
pages = "161-151",
volume = "80",
doi = "10.1016/j.foodcont.2017.04.048"
}

Rajković, A., Šmigić, N., Djekić, I., Popović, D., Tomić, N., Krupezević, N., Uyttendaele, M.,& Jacxsens, L.. (2017). The performance of food safety management systems in the raspberries chain. in Food Control
Elsevier Sci Ltd, Oxford., 80, 151-161.
https://doi.org/10.1016/j.foodcont.2017.04.048

Rajković A, Šmigić N, Djekić I, Popović D, Tomić N, Krupezević N, Uyttendaele M, Jacxsens L. The performance of food safety management systems in the raspberries chain. in Food Control. 2017;80:151-161.
doi:10.1016/j.foodcont.2017.04.048 .

Rajković, Andreja, Šmigić, Nada, Djekić, Ilija, Popović, Dragana, Tomić, Nikola, Krupezević, Nada, Uyttendaele, Mieke, Jacxsens, Liesbeth, "The performance of food safety management systems in the raspberries chain" in Food Control, 80 (2017):151-161,
https://doi.org/10.1016/j.foodcont.2017.04.048 . .

TY  - JOUR
AU  - Miloradović, Zorana
AU  - Kljajević, Nemanja
AU  - Miočinović, Jelena
AU  - Tomić, Nikola
AU  - Smiljanić, Jasmina
AU  - Maćej, Ognjen
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4386
AB  - White brined goat cheeses were produced from milk heated to 80 degrees C/5 min and 90 degrees C/5 min using an identical cheese making procedure, and they were compared with the control cheese made from milk subjected to common pasteurisation (65 degrees C/30 min). High heat treatment of goat cheese milk resulted in significant increase of cheese yield. It also significantly affected cheese composition by incorporating higher levels of moisture, fat and whey proteins. The pH values of experimental cheeses decreased during ripening. Degradation of alpha(S)-casein was inhibited due to the high heat treatment of milk, while beta-casein degradation and secondary proteolysis were not significantly affected. The effect on textural properties was significant, but the same for both experimental cheeses. Contrary to expectations, the cheese obtained from milk heated to 90 degrees C/5 min received the best scores for sensory characteristics (flavour and texture) at all ripening stages.
PB  - Elsevier Sci Ltd, Oxford
T2  - International Dairy Journal
T1  - High heat treatment of goat cheese milk. The effect on yield, composition, proteolysis, texture and sensory quality of cheese during ripening
EP  - 8
SP  - 1
VL  - 68
DO  - 10.1016/j.idairyj.2016.12.004
ER  - 

@article{
author = "Miloradović, Zorana and Kljajević, Nemanja and Miočinović, Jelena and Tomić, Nikola and Smiljanić, Jasmina and Maćej, Ognjen",
year = "2017",
abstract = "White brined goat cheeses were produced from milk heated to 80 degrees C/5 min and 90 degrees C/5 min using an identical cheese making procedure, and they were compared with the control cheese made from milk subjected to common pasteurisation (65 degrees C/30 min). High heat treatment of goat cheese milk resulted in significant increase of cheese yield. It also significantly affected cheese composition by incorporating higher levels of moisture, fat and whey proteins. The pH values of experimental cheeses decreased during ripening. Degradation of alpha(S)-casein was inhibited due to the high heat treatment of milk, while beta-casein degradation and secondary proteolysis were not significantly affected. The effect on textural properties was significant, but the same for both experimental cheeses. Contrary to expectations, the cheese obtained from milk heated to 90 degrees C/5 min received the best scores for sensory characteristics (flavour and texture) at all ripening stages.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "International Dairy Journal",
title = "High heat treatment of goat cheese milk. The effect on yield, composition, proteolysis, texture and sensory quality of cheese during ripening",
pages = "8-1",
volume = "68",
doi = "10.1016/j.idairyj.2016.12.004"
}

Miloradović, Z., Kljajević, N., Miočinović, J., Tomić, N., Smiljanić, J.,& Maćej, O.. (2017). High heat treatment of goat cheese milk. The effect on yield, composition, proteolysis, texture and sensory quality of cheese during ripening. in International Dairy Journal
Elsevier Sci Ltd, Oxford., 68, 1-8.
https://doi.org/10.1016/j.idairyj.2016.12.004

Miloradović Z, Kljajević N, Miočinović J, Tomić N, Smiljanić J, Maćej O. High heat treatment of goat cheese milk. The effect on yield, composition, proteolysis, texture and sensory quality of cheese during ripening. in International Dairy Journal. 2017;68:1-8.
doi:10.1016/j.idairyj.2016.12.004 .

Miloradović, Zorana, Kljajević, Nemanja, Miočinović, Jelena, Tomić, Nikola, Smiljanić, Jasmina, Maćej, Ognjen, "High heat treatment of goat cheese milk. The effect on yield, composition, proteolysis, texture and sensory quality of cheese during ripening" in International Dairy Journal, 68 (2017):1-8,
https://doi.org/10.1016/j.idairyj.2016.12.004 . .

TY  - JOUR
AU  - Djekić, Ilija
AU  - Dimitrijević, Bojan
AU  - Tomić, Nikola
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4494
AB  - The aim of this research was to analyze intellectual capital in Serbian fruit companies with respect to size, fruit sector, and certification status. Representatives from 75 companies were interviewed. Survey data were analyzed through 56 items, grouped into three sub-categories of intellectual capital: human capital, structural capital, and relational capital. This study provides insight into how the fruit industry in a developing country perceives intellectual capital and demonstrates the use of developed models from other industries in the food industry. The novelty of this approach was the dimension reduction of intellectual capital factors into two distinct directions, namely, customer quality' and stakeholder quality', confirming quality as a dominant basis for both customers and stakeholders. Micro companies and non-certified companies are focused on customers, while medium-sized and certified companies are focused on satisfying requirements from all stakeholders. This study provides insight for engineering managers engaged in using intellectual capital models in the food/fruit industry. The presented model explores the potential of intellectual capital in determining quality improvement opportunities and improving company performance.
PB  - Taylor & Francis Ltd, Abingdon
T2  - Engineering Management Journal
T1  - Quality Dimensions of Intellectual Capital in Serbian Fruit Industry
EP  - 164
IS  - 3
SP  - 154
VL  - 29
DO  - 10.1080/10429247.2017.1339582
ER  - 

@article{
author = "Djekić, Ilija and Dimitrijević, Bojan and Tomić, Nikola",
year = "2017",
abstract = "The aim of this research was to analyze intellectual capital in Serbian fruit companies with respect to size, fruit sector, and certification status. Representatives from 75 companies were interviewed. Survey data were analyzed through 56 items, grouped into three sub-categories of intellectual capital: human capital, structural capital, and relational capital. This study provides insight into how the fruit industry in a developing country perceives intellectual capital and demonstrates the use of developed models from other industries in the food industry. The novelty of this approach was the dimension reduction of intellectual capital factors into two distinct directions, namely, customer quality' and stakeholder quality', confirming quality as a dominant basis for both customers and stakeholders. Micro companies and non-certified companies are focused on customers, while medium-sized and certified companies are focused on satisfying requirements from all stakeholders. This study provides insight for engineering managers engaged in using intellectual capital models in the food/fruit industry. The presented model explores the potential of intellectual capital in determining quality improvement opportunities and improving company performance.",
publisher = "Taylor & Francis Ltd, Abingdon",
journal = "Engineering Management Journal",
title = "Quality Dimensions of Intellectual Capital in Serbian Fruit Industry",
pages = "164-154",
number = "3",
volume = "29",
doi = "10.1080/10429247.2017.1339582"
}

Djekić, I., Dimitrijević, B.,& Tomić, N.. (2017). Quality Dimensions of Intellectual Capital in Serbian Fruit Industry. in Engineering Management Journal
Taylor & Francis Ltd, Abingdon., 29(3), 154-164.
https://doi.org/10.1080/10429247.2017.1339582

Djekić I, Dimitrijević B, Tomić N. Quality Dimensions of Intellectual Capital in Serbian Fruit Industry. in Engineering Management Journal. 2017;29(3):154-164.
doi:10.1080/10429247.2017.1339582 .

Djekić, Ilija, Dimitrijević, Bojan, Tomić, Nikola, "Quality Dimensions of Intellectual Capital in Serbian Fruit Industry" in Engineering Management Journal, 29, no. 3 (2017):154-164,
https://doi.org/10.1080/10429247.2017.1339582 . .

TY  - JOUR
AU  - Tomić, Nikola
AU  - Dojnov, Biljana
AU  - Miočinović, Jelena
AU  - Tomašević, Igor
AU  - Šmigić, Nada
AU  - Djekić, Ilija
AU  - Vujcić, Zoran
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4330
AB  - Fortification of fermented dairy products with insoluble dietary fiber is an interesting way to increase consumers' fiber intake. The objective of this study was to evaluate the sensory characteristics and consumer acceptance of low-fat unsweetened yoghurt, fortified at levels of 15 and 30 g/kg, with insoluble triticale, wheat or oat fibers. The addition of insoluble triticale fiber resulted in yellowish-brown color, grainy flavor, and pronounced sandiness/grittiness of the fortified yoghurts. The products were classified into the 'very good' quality category, despite the lower quality scores given to the 30 g/kg fiber fortified yoghurts, caused primarily by a gritty/sandy texture and some bitterness. Three distinct consumer subgroups were revealed by the clustering analysis, one of which showed a preference for the triticale-yoghurts. Insoluble dietary fiber from triticale showed promising potential to be used as a fortifying ingredient in the production of fiber-enriched fermented dairy products such as yoghurt.
PB  - Elsevier, Amsterdam
T2  - LWT-Food Science and Technology
T1  - Enrichment of yoghurt with insoluble dietary fiber from triticale - A sensory perspective
EP  - 66
SP  - 59
VL  - 80
DO  - 10.1016/j.lwt.2017.02.008
ER  - 

@article{
author = "Tomić, Nikola and Dojnov, Biljana and Miočinović, Jelena and Tomašević, Igor and Šmigić, Nada and Djekić, Ilija and Vujcić, Zoran",
year = "2017",
abstract = "Fortification of fermented dairy products with insoluble dietary fiber is an interesting way to increase consumers' fiber intake. The objective of this study was to evaluate the sensory characteristics and consumer acceptance of low-fat unsweetened yoghurt, fortified at levels of 15 and 30 g/kg, with insoluble triticale, wheat or oat fibers. The addition of insoluble triticale fiber resulted in yellowish-brown color, grainy flavor, and pronounced sandiness/grittiness of the fortified yoghurts. The products were classified into the 'very good' quality category, despite the lower quality scores given to the 30 g/kg fiber fortified yoghurts, caused primarily by a gritty/sandy texture and some bitterness. Three distinct consumer subgroups were revealed by the clustering analysis, one of which showed a preference for the triticale-yoghurts. Insoluble dietary fiber from triticale showed promising potential to be used as a fortifying ingredient in the production of fiber-enriched fermented dairy products such as yoghurt.",
publisher = "Elsevier, Amsterdam",
journal = "LWT-Food Science and Technology",
title = "Enrichment of yoghurt with insoluble dietary fiber from triticale - A sensory perspective",
pages = "66-59",
volume = "80",
doi = "10.1016/j.lwt.2017.02.008"
}

Tomić, N., Dojnov, B., Miočinović, J., Tomašević, I., Šmigić, N., Djekić, I.,& Vujcić, Z.. (2017). Enrichment of yoghurt with insoluble dietary fiber from triticale - A sensory perspective. in LWT-Food Science and Technology
Elsevier, Amsterdam., 80, 59-66.
https://doi.org/10.1016/j.lwt.2017.02.008

Tomić N, Dojnov B, Miočinović J, Tomašević I, Šmigić N, Djekić I, Vujcić Z. Enrichment of yoghurt with insoluble dietary fiber from triticale - A sensory perspective. in LWT-Food Science and Technology. 2017;80:59-66.
doi:10.1016/j.lwt.2017.02.008 .

Tomić, Nikola, Dojnov, Biljana, Miočinović, Jelena, Tomašević, Igor, Šmigić, Nada, Djekić, Ilija, Vujcić, Zoran, "Enrichment of yoghurt with insoluble dietary fiber from triticale - A sensory perspective" in LWT-Food Science and Technology, 80 (2017):59-66,
https://doi.org/10.1016/j.lwt.2017.02.008 . .

TY  - JOUR
AU  - Tomašević, Igor
AU  - Šmigić, Nada
AU  - Djekić, Ilija
AU  - Zarić, Vlade
AU  - Tomić, Nikola
AU  - Miočinović, Jelena
AU  - Rajković, Andreja
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4111
AB  - This paper reports incentives, costs, difficulties and benefits of food safety management systems implementation in the Serbian dairy industry. The survey involved 27 food business operators with the national milk and dairy market share of 65 %. Almost two thirds of the assessed dairy producers (70.4 %) claimed that they had a fully operational and certified HACCP system in place, while 29.6 % implemented HACCP, but had no third party certification. ISO 22000 was implemented and certified in 29.6 % of the companies, while only 11.1 % had implemented and certified IFS standard. The most important incentive for implementing food safety management systems for Serbian dairy producers was to increase and improve safety and quality of dairy products. The cost of product investigation/analysis and hiring external consultants were related to the initial set-up of food safety management system with the greatest importance. Serbian dairy industry was not greatly concerned by the financial side of implementing food safety management systems due to the fact that majority of prerequisite programmes were in place and regularly used by almost 100 % of the producers surveyed. The presence of competency gap between the generic knowledge for manufacturing food products and the knowledge necessary to develop and implement food safety management systems was confirmed, despite the fact that 58.8 % of Serbian dairy managers had university level of education. Our study brings about the innovation emphasizing the attitudes and the motivation of the food production staff as the most important barrier for the development and implementation of HACCP. The most important identified benefit was increased safety of dairy products with the mean rank scores of 6.85. The increased customer confidence and working discipline of staff employed in food processing were also found as important benefits of implementing/operating HACCP. The study shows that the level of HACCP implementation was high, either as standalone food safety system or incorporated in the ISO 22000 and its benefits to the dairy industry in Serbia were significant.
PB  - Hrvatska Mljekarska Udruga
T2  - Mljekarstvo
T1  - Evaluation of food safety management systems in Serbian dairy industry
EP  - 58
IS  - 1
SP  - 48
VL  - 66
DO  - 10.15567/mljekarstvo.2016.0105
ER  - 

@article{
author = "Tomašević, Igor and Šmigić, Nada and Djekić, Ilija and Zarić, Vlade and Tomić, Nikola and Miočinović, Jelena and Rajković, Andreja",
year = "2016",
abstract = "This paper reports incentives, costs, difficulties and benefits of food safety management systems implementation in the Serbian dairy industry. The survey involved 27 food business operators with the national milk and dairy market share of 65 %. Almost two thirds of the assessed dairy producers (70.4 %) claimed that they had a fully operational and certified HACCP system in place, while 29.6 % implemented HACCP, but had no third party certification. ISO 22000 was implemented and certified in 29.6 % of the companies, while only 11.1 % had implemented and certified IFS standard. The most important incentive for implementing food safety management systems for Serbian dairy producers was to increase and improve safety and quality of dairy products. The cost of product investigation/analysis and hiring external consultants were related to the initial set-up of food safety management system with the greatest importance. Serbian dairy industry was not greatly concerned by the financial side of implementing food safety management systems due to the fact that majority of prerequisite programmes were in place and regularly used by almost 100 % of the producers surveyed. The presence of competency gap between the generic knowledge for manufacturing food products and the knowledge necessary to develop and implement food safety management systems was confirmed, despite the fact that 58.8 % of Serbian dairy managers had university level of education. Our study brings about the innovation emphasizing the attitudes and the motivation of the food production staff as the most important barrier for the development and implementation of HACCP. The most important identified benefit was increased safety of dairy products with the mean rank scores of 6.85. The increased customer confidence and working discipline of staff employed in food processing were also found as important benefits of implementing/operating HACCP. The study shows that the level of HACCP implementation was high, either as standalone food safety system or incorporated in the ISO 22000 and its benefits to the dairy industry in Serbia were significant.",
publisher = "Hrvatska Mljekarska Udruga",
journal = "Mljekarstvo",
title = "Evaluation of food safety management systems in Serbian dairy industry",
pages = "58-48",
number = "1",
volume = "66",
doi = "10.15567/mljekarstvo.2016.0105"
}

Tomašević, I., Šmigić, N., Djekić, I., Zarić, V., Tomić, N., Miočinović, J.,& Rajković, A.. (2016). Evaluation of food safety management systems in Serbian dairy industry. in Mljekarstvo
Hrvatska Mljekarska Udruga., 66(1), 48-58.
https://doi.org/10.15567/mljekarstvo.2016.0105

Tomašević I, Šmigić N, Djekić I, Zarić V, Tomić N, Miočinović J, Rajković A. Evaluation of food safety management systems in Serbian dairy industry. in Mljekarstvo. 2016;66(1):48-58.
doi:10.15567/mljekarstvo.2016.0105 .

Tomašević, Igor, Šmigić, Nada, Djekić, Ilija, Zarić, Vlade, Tomić, Nikola, Miočinović, Jelena, Rajković, Andreja, "Evaluation of food safety management systems in Serbian dairy industry" in Mljekarstvo, 66, no. 1 (2016):48-58,
https://doi.org/10.15567/mljekarstvo.2016.0105 . .

TY  - JOUR
AU  - Tomić, Nikola
AU  - Radivojević, Dragan
AU  - Milivojević, Jasminka
AU  - Djekić, Ilija
AU  - Šmigić, Nada
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4124
AB  - The objective of this study was to investigate and compare the effects of 1-methylcyclopropene (1-MCP) and diphenylamine (DPA) postharvest pre-storage treatments on changes in sensory properties of 'Granny Smith' apples during cold storage along with subsequent keeping of fruit at room temperature. Apples were stored in normal atmosphere (NA) at 0-1 degrees C/90-95 RH and evaluated after 3, 6 and 9 months (after removal from cold storage plus 1,.8 and 15 d at room temperature) by descriptive sensory analysis. Fourteen of the 17 evaluated attributes, in the form of an unfolded data matrix, were subjected to principal component analysis (Tucker-1). The combination of 11 sensory attributes, which loaded heavily on PC-1, was referred to as 'Freshness' axis. Three-way analysis of variance was applied on PC-1 scores for samples (PC-ANOVA). 1-MCP samples showed relatively low rates of juiciness, cohesiveness, hardness, crunchiness, greenness and sourness reduction during the observed period of storage as compared to Control and DPA samples. All of the evaluated 1-MCP samples practically appeared on the positive side of 'Freshness' axis in principal component space. The highest level of freshness loss during the storage period was observed in Control samples, which suffered changes in quality after the 9 months of storage at such a level that the fruit ware decayed and not suitable for consumption. The most resistant to scald forming were 1-MCP treated apples. No scald was found after 9 months of cold storage. The treatment of 'Granny Smith' apples with 1-MCP can extend the storage time in standard NA storage for at least 3 months without significantly losing freshness even two weeks after removal from cold storage, and is more effective in preserving sensory attributes related to apple freshness when compared with the DPA treatment.
PB  - Elsevier Science Bv, Amsterdam
T2  - Postharvest Biology and Technology
T1  - Effects of 1-methylcyclopropene and diphenylamine on changes in sensory properties of 'Granny Smith' apples during postharvest storage
EP  - 240
SP  - 233
VL  - 112
DO  - 10.1016/j.postharvbio.2015.09.009
ER  - 

@article{
author = "Tomić, Nikola and Radivojević, Dragan and Milivojević, Jasminka and Djekić, Ilija and Šmigić, Nada",
year = "2016",
abstract = "The objective of this study was to investigate and compare the effects of 1-methylcyclopropene (1-MCP) and diphenylamine (DPA) postharvest pre-storage treatments on changes in sensory properties of 'Granny Smith' apples during cold storage along with subsequent keeping of fruit at room temperature. Apples were stored in normal atmosphere (NA) at 0-1 degrees C/90-95 RH and evaluated after 3, 6 and 9 months (after removal from cold storage plus 1,.8 and 15 d at room temperature) by descriptive sensory analysis. Fourteen of the 17 evaluated attributes, in the form of an unfolded data matrix, were subjected to principal component analysis (Tucker-1). The combination of 11 sensory attributes, which loaded heavily on PC-1, was referred to as 'Freshness' axis. Three-way analysis of variance was applied on PC-1 scores for samples (PC-ANOVA). 1-MCP samples showed relatively low rates of juiciness, cohesiveness, hardness, crunchiness, greenness and sourness reduction during the observed period of storage as compared to Control and DPA samples. All of the evaluated 1-MCP samples practically appeared on the positive side of 'Freshness' axis in principal component space. The highest level of freshness loss during the storage period was observed in Control samples, which suffered changes in quality after the 9 months of storage at such a level that the fruit ware decayed and not suitable for consumption. The most resistant to scald forming were 1-MCP treated apples. No scald was found after 9 months of cold storage. The treatment of 'Granny Smith' apples with 1-MCP can extend the storage time in standard NA storage for at least 3 months without significantly losing freshness even two weeks after removal from cold storage, and is more effective in preserving sensory attributes related to apple freshness when compared with the DPA treatment.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "Postharvest Biology and Technology",
title = "Effects of 1-methylcyclopropene and diphenylamine on changes in sensory properties of 'Granny Smith' apples during postharvest storage",
pages = "240-233",
volume = "112",
doi = "10.1016/j.postharvbio.2015.09.009"
}

Tomić, N., Radivojević, D., Milivojević, J., Djekić, I.,& Šmigić, N.. (2016). Effects of 1-methylcyclopropene and diphenylamine on changes in sensory properties of 'Granny Smith' apples during postharvest storage. in Postharvest Biology and Technology
Elsevier Science Bv, Amsterdam., 112, 233-240.
https://doi.org/10.1016/j.postharvbio.2015.09.009

Tomić N, Radivojević D, Milivojević J, Djekić I, Šmigić N. Effects of 1-methylcyclopropene and diphenylamine on changes in sensory properties of 'Granny Smith' apples during postharvest storage. in Postharvest Biology and Technology. 2016;112:233-240.
doi:10.1016/j.postharvbio.2015.09.009 .

Tomić, Nikola, Radivojević, Dragan, Milivojević, Jasminka, Djekić, Ilija, Šmigić, Nada, "Effects of 1-methylcyclopropene and diphenylamine on changes in sensory properties of 'Granny Smith' apples during postharvest storage" in Postharvest Biology and Technology, 112 (2016):233-240,
https://doi.org/10.1016/j.postharvbio.2015.09.009 . .

TY  - JOUR
AU  - Djekić, Ilija
AU  - Kane, Kevin
AU  - Tomić, Nikola
AU  - Kalogianni, Eleni
AU  - Rocha, Ada
AU  - Zamioudi, Lamprini
AU  - Pacheco, Rita
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4061
AB  - Purpose - This paper aims to present results from a research that analyzed consumer perceptions of service quality in restaurants in four European cities - Belgrade (Serbia), Manchester (UK), Thessaloniki (Greece) and Porto (Portugal). Design/methodology/approach - A total of 802 respondents have been interviewed using a structured questionnaire. The service quality statements covered food quality, building exterior, restaurant interior and layout, seating comfort, restrooms and servicing. Findings - Within all analyzed categories (city, gender and age), servicing of food and taste of food were the most influential factors. However, this study confirmed that there are different patterns in analyzed cities. For each factor analyzed, in at least two cities, results for the items were significantly different. Consumers from different cities showed different perceptions regarding service quality in restaurants. Gender of consumers plays a significant role in the perception of interior, restroom and servicing factors in restaurants. Age of respondents was the category with no significant difference with respect to food quality, layout, restrooms and servicing. Research limitations/implications - Given the great cultural and other differences within the four cities/countries, more research is necessary to determine if similar results would be derived from different samples across various other continental and Mediterranean European cities. Originality/value - In addition to increasing the theoretical understanding of the cultural aspects of the service quality, this paper can be of managerial relevance.
PB  - Emerald Group Publishing Ltd, Bingley
T2  - Nutrition & Food Science
T1  - Cross-cultural consumer perceptions of service quality in restaurants
EP  - 843
IS  - 6
SP  - 827
VL  - 46
DO  - 10.1108/NFS-04-2016-0052
ER  - 

@article{
author = "Djekić, Ilija and Kane, Kevin and Tomić, Nikola and Kalogianni, Eleni and Rocha, Ada and Zamioudi, Lamprini and Pacheco, Rita",
year = "2016",
abstract = "Purpose - This paper aims to present results from a research that analyzed consumer perceptions of service quality in restaurants in four European cities - Belgrade (Serbia), Manchester (UK), Thessaloniki (Greece) and Porto (Portugal). Design/methodology/approach - A total of 802 respondents have been interviewed using a structured questionnaire. The service quality statements covered food quality, building exterior, restaurant interior and layout, seating comfort, restrooms and servicing. Findings - Within all analyzed categories (city, gender and age), servicing of food and taste of food were the most influential factors. However, this study confirmed that there are different patterns in analyzed cities. For each factor analyzed, in at least two cities, results for the items were significantly different. Consumers from different cities showed different perceptions regarding service quality in restaurants. Gender of consumers plays a significant role in the perception of interior, restroom and servicing factors in restaurants. Age of respondents was the category with no significant difference with respect to food quality, layout, restrooms and servicing. Research limitations/implications - Given the great cultural and other differences within the four cities/countries, more research is necessary to determine if similar results would be derived from different samples across various other continental and Mediterranean European cities. Originality/value - In addition to increasing the theoretical understanding of the cultural aspects of the service quality, this paper can be of managerial relevance.",
publisher = "Emerald Group Publishing Ltd, Bingley",
journal = "Nutrition & Food Science",
title = "Cross-cultural consumer perceptions of service quality in restaurants",
pages = "843-827",
number = "6",
volume = "46",
doi = "10.1108/NFS-04-2016-0052"
}

Djekić, I., Kane, K., Tomić, N., Kalogianni, E., Rocha, A., Zamioudi, L.,& Pacheco, R.. (2016). Cross-cultural consumer perceptions of service quality in restaurants. in Nutrition & Food Science
Emerald Group Publishing Ltd, Bingley., 46(6), 827-843.
https://doi.org/10.1108/NFS-04-2016-0052

Djekić I, Kane K, Tomić N, Kalogianni E, Rocha A, Zamioudi L, Pacheco R. Cross-cultural consumer perceptions of service quality in restaurants. in Nutrition & Food Science. 2016;46(6):827-843.
doi:10.1108/NFS-04-2016-0052 .

Djekić, Ilija, Kane, Kevin, Tomić, Nikola, Kalogianni, Eleni, Rocha, Ada, Zamioudi, Lamprini, Pacheco, Rita, "Cross-cultural consumer perceptions of service quality in restaurants" in Nutrition & Food Science, 46, no. 6 (2016):827-843,
https://doi.org/10.1108/NFS-04-2016-0052 . .