TY  - JOUR
AU  - Djekić, Ilija
AU  - Mujcinović, Alen
AU  - Nikolić, Aleksandra
AU  - Jambrak, Anet Rezek
AU  - Papademas, Photis
AU  - Feyissa, Aberham Hailu
AU  - Kansou, Kamal
AU  - Thomopoulos, Rallou
AU  - Briesen, Heiko
AU  - Kavallieratos, Nickolas G.
AU  - Athanassiou, Christos G.
AU  - Silva, Cristina L.M.
AU  - Sirbu, Alexandrina
AU  - Moisescu, Alexandru Mihnea
AU  - Tomašević, Igor
AU  - Vrabić-Brodnjak, Urgka
AU  - Charalambides, Maria
AU  - Tonda, Alberto
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4944
AB  - Mathematical modelling plays an important role in food engineering having various mathematical models tailored for different food topics. However, mathematical models are followed by limited information on their application in food companies. This paper aims to discuss the extent and the conditions surrounding the usage of mathematical models in the context of European food and drinks industry. It investigates the knowledge, nature and current use of modelling approaches in relation to the industry main characteristics. A total of 203 food companies from 12 European countries were included in this research. Results reveal that the country where the company operates, and size of the company, are more important predictors on the usage of mathematical models followed by the type of food sector. The more developed countries are positioned at the higher level of knowledge and use of available models. Similar pattern was observed at the micro level showing that small or medium sized companies exhibit lack of knowledge, resources and limiting usage of models.
PB  - Elsevier Sci Ltd, Oxford
T2  - Journal of Food Engineering
T1  - Cross-European initial survey on the use of mathematical models in food industry
EP  - 116
SP  - 109
VL  - 261
DO  - 10.1016/j.jfoodeng.2019.06.007
ER  - 

@article{
author = "Djekić, Ilija and Mujcinović, Alen and Nikolić, Aleksandra and Jambrak, Anet Rezek and Papademas, Photis and Feyissa, Aberham Hailu and Kansou, Kamal and Thomopoulos, Rallou and Briesen, Heiko and Kavallieratos, Nickolas G. and Athanassiou, Christos G. and Silva, Cristina L.M. and Sirbu, Alexandrina and Moisescu, Alexandru Mihnea and Tomašević, Igor and Vrabić-Brodnjak, Urgka and Charalambides, Maria and Tonda, Alberto",
year = "2019",
abstract = "Mathematical modelling plays an important role in food engineering having various mathematical models tailored for different food topics. However, mathematical models are followed by limited information on their application in food companies. This paper aims to discuss the extent and the conditions surrounding the usage of mathematical models in the context of European food and drinks industry. It investigates the knowledge, nature and current use of modelling approaches in relation to the industry main characteristics. A total of 203 food companies from 12 European countries were included in this research. Results reveal that the country where the company operates, and size of the company, are more important predictors on the usage of mathematical models followed by the type of food sector. The more developed countries are positioned at the higher level of knowledge and use of available models. Similar pattern was observed at the micro level showing that small or medium sized companies exhibit lack of knowledge, resources and limiting usage of models.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Journal of Food Engineering",
title = "Cross-European initial survey on the use of mathematical models in food industry",
pages = "116-109",
volume = "261",
doi = "10.1016/j.jfoodeng.2019.06.007"
}

Djekić, I., Mujcinović, A., Nikolić, A., Jambrak, A. R., Papademas, P., Feyissa, A. H., Kansou, K., Thomopoulos, R., Briesen, H., Kavallieratos, N. G., Athanassiou, C. G., Silva, C. L.M., Sirbu, A., Moisescu, A. M., Tomašević, I., Vrabić-Brodnjak, U., Charalambides, M.,& Tonda, A.. (2019). Cross-European initial survey on the use of mathematical models in food industry. in Journal of Food Engineering
Elsevier Sci Ltd, Oxford., 261, 109-116.
https://doi.org/10.1016/j.jfoodeng.2019.06.007

Djekić I, Mujcinović A, Nikolić A, Jambrak AR, Papademas P, Feyissa AH, Kansou K, Thomopoulos R, Briesen H, Kavallieratos NG, Athanassiou CG, Silva CL, Sirbu A, Moisescu AM, Tomašević I, Vrabić-Brodnjak U, Charalambides M, Tonda A. Cross-European initial survey on the use of mathematical models in food industry. in Journal of Food Engineering. 2019;261:109-116.
doi:10.1016/j.jfoodeng.2019.06.007 .

Djekić, Ilija, Mujcinović, Alen, Nikolić, Aleksandra, Jambrak, Anet Rezek, Papademas, Photis, Feyissa, Aberham Hailu, Kansou, Kamal, Thomopoulos, Rallou, Briesen, Heiko, Kavallieratos, Nickolas G., Athanassiou, Christos G., Silva, Cristina L.M., Sirbu, Alexandrina, Moisescu, Alexandru Mihnea, Tomašević, Igor, Vrabić-Brodnjak, Urgka, Charalambides, Maria, Tonda, Alberto, "Cross-European initial survey on the use of mathematical models in food industry" in Journal of Food Engineering, 261 (2019):109-116,
https://doi.org/10.1016/j.jfoodeng.2019.06.007 . .

TY  - CHAP
AU  - Bintsis, T.
AU  - Alichanidis, E.
AU  - Uzunsoy, I.
AU  - Özer, B.
AU  - Papademas, Photis
AU  - Radulović, Zorica
AU  - Miočinović, Jelena
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4499
AB  - This chapter discusses various white-brined cheeses, including Batzos PDO, Turkish Beyaz Peynir, Feta, Halitzia, Halloumi, Mihalic, Sjenica, and Urfa. Turkish Beyaz Peynir is a rindless, white-coloured, close-textured variety with a salty acid taste; it may have a slight piquant flavour, especially when made from sheep's milk. A number of volatile compounds are produced by defined or wild-type lactococcal bacteria used in the manufacture of Turkish Beyaz Peynir. The geographical region of Sjenica cheese production is in the Sjenicko-Pesterska plateau, which is located in the southwestern part of Serbia and represents the biggest plateau in the Balkan, which includes the municipalities Sjenica and Tutin. Sjenica cheeses are home-made cheeses, manufactured at farms or produced in small dairy craft plants. Urfa cheese variety is mainly produced from raw sheep's milk (mainly milk of the Awassi sheep breed) or an appropriate mixture of sheep's and cow's milks.
PB  - Wiley-IEEE Press
T2  - Global Cheesemaking Technology: Cheese Quality and Characteristics
T1  - White-brined cheeses
EP  - 367
SP  - 349
DO  - 10.1002/9781119046165.ch7
ER  - 

@inbook{
author = "Bintsis, T. and Alichanidis, E. and Uzunsoy, I. and Özer, B. and Papademas, Photis and Radulović, Zorica and Miočinović, Jelena",
year = "2017",
abstract = "This chapter discusses various white-brined cheeses, including Batzos PDO, Turkish Beyaz Peynir, Feta, Halitzia, Halloumi, Mihalic, Sjenica, and Urfa. Turkish Beyaz Peynir is a rindless, white-coloured, close-textured variety with a salty acid taste; it may have a slight piquant flavour, especially when made from sheep's milk. A number of volatile compounds are produced by defined or wild-type lactococcal bacteria used in the manufacture of Turkish Beyaz Peynir. The geographical region of Sjenica cheese production is in the Sjenicko-Pesterska plateau, which is located in the southwestern part of Serbia and represents the biggest plateau in the Balkan, which includes the municipalities Sjenica and Tutin. Sjenica cheeses are home-made cheeses, manufactured at farms or produced in small dairy craft plants. Urfa cheese variety is mainly produced from raw sheep's milk (mainly milk of the Awassi sheep breed) or an appropriate mixture of sheep's and cow's milks.",
publisher = "Wiley-IEEE Press",
journal = "Global Cheesemaking Technology: Cheese Quality and Characteristics",
booktitle = "White-brined cheeses",
pages = "367-349",
doi = "10.1002/9781119046165.ch7"
}

Bintsis, T., Alichanidis, E., Uzunsoy, I., Özer, B., Papademas, P., Radulović, Z.,& Miočinović, J.. (2017). White-brined cheeses. in Global Cheesemaking Technology: Cheese Quality and Characteristics
Wiley-IEEE Press., 349-367.
https://doi.org/10.1002/9781119046165.ch7

Bintsis T, Alichanidis E, Uzunsoy I, Özer B, Papademas P, Radulović Z, Miočinović J. White-brined cheeses. in Global Cheesemaking Technology: Cheese Quality and Characteristics. 2017;:349-367.
doi:10.1002/9781119046165.ch7 .

Bintsis, T., Alichanidis, E., Uzunsoy, I., Özer, B., Papademas, Photis, Radulović, Zorica, Miočinović, Jelena, "White-brined cheeses" in Global Cheesemaking Technology: Cheese Quality and Characteristics (2017):349-367,
https://doi.org/10.1002/9781119046165.ch7 . .

TY  - CHAP
AU  - Eugster-Meier, E.
AU  - Fröhlich-Wyder, M.-T.
AU  - Jakob, E.
AU  - Wechsler, D.
AU  - Morales, M.B.L.
AU  - Licitra, G.
AU  - Berthier, F.
AU  - Papademas, Photis
AU  - Ardö, Y.
AU  - Tavares, T.G.
AU  - Xavier, M.F.
AU  - Radulović, Zorica
AU  - Miočinović, Jelena
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4501
AB  - This chapter reviews various semi-hard cheeses, such as Appenzeller, Arzua-Ulloa Protected Designation of Origin (PDO), Castelmagno PDO, Comte PDO and Flaouna Cheeses, and explores its type, description and sensory characteristics, method of manufacture, and relevant research. Appenzeller is a semi-hard cheese which is very popular for its unmistakable spicy flavour produced through the application of a herbal brine during ripening. Arzua-Ulloa cheese is one of the most important Galician cheeses. Castelmagno PDO is a pressed semi-hard cheese. Flaouna is a Cyprus traditional cheese that is produced during Easter. The Fossa cheese from Sogliano received the PDO recognition in 2009. Herrgard cheese is the most popular cheese in Sweden. The Mahón-Menorca variety is a half-fat to full-fat pressed cheese which varied from semi-hard to hard cheese according to its ripening time. Full-fat pressed cheese made from Majorero goat's milk which varied from semi-hard to hard cheese, according to its ripening time.
PB  - Wiley-IEEE Press
T2  - Global Cheesemaking Technology: Cheese Quality and Characteristics
T1  - Semi-hard cheeses
EP  - 300
SP  - 247
DO  - 10.1002/9781119046165.ch3
ER  - 

@inbook{
author = "Eugster-Meier, E. and Fröhlich-Wyder, M.-T. and Jakob, E. and Wechsler, D. and Morales, M.B.L. and Licitra, G. and Berthier, F. and Papademas, Photis and Ardö, Y. and Tavares, T.G. and Xavier, M.F. and Radulović, Zorica and Miočinović, Jelena",
year = "2017",
abstract = "This chapter reviews various semi-hard cheeses, such as Appenzeller, Arzua-Ulloa Protected Designation of Origin (PDO), Castelmagno PDO, Comte PDO and Flaouna Cheeses, and explores its type, description and sensory characteristics, method of manufacture, and relevant research. Appenzeller is a semi-hard cheese which is very popular for its unmistakable spicy flavour produced through the application of a herbal brine during ripening. Arzua-Ulloa cheese is one of the most important Galician cheeses. Castelmagno PDO is a pressed semi-hard cheese. Flaouna is a Cyprus traditional cheese that is produced during Easter. The Fossa cheese from Sogliano received the PDO recognition in 2009. Herrgard cheese is the most popular cheese in Sweden. The Mahón-Menorca variety is a half-fat to full-fat pressed cheese which varied from semi-hard to hard cheese according to its ripening time. Full-fat pressed cheese made from Majorero goat's milk which varied from semi-hard to hard cheese, according to its ripening time.",
publisher = "Wiley-IEEE Press",
journal = "Global Cheesemaking Technology: Cheese Quality and Characteristics",
booktitle = "Semi-hard cheeses",
pages = "300-247",
doi = "10.1002/9781119046165.ch3"
}

Eugster-Meier, E., Fröhlich-Wyder, M.-T., Jakob, E., Wechsler, D., Morales, M.B.L., Licitra, G., Berthier, F., Papademas, P., Ardö, Y., Tavares, T.G., Xavier, M.F., Radulović, Z.,& Miočinović, J.. (2017). Semi-hard cheeses. in Global Cheesemaking Technology: Cheese Quality and Characteristics
Wiley-IEEE Press., 247-300.
https://doi.org/10.1002/9781119046165.ch3

Eugster-Meier E, Fröhlich-Wyder M, Jakob E, Wechsler D, Morales M, Licitra G, Berthier F, Papademas P, Ardö Y, Tavares T, Xavier M, Radulović Z, Miočinović J. Semi-hard cheeses. in Global Cheesemaking Technology: Cheese Quality and Characteristics. 2017;:247-300.
doi:10.1002/9781119046165.ch3 .

Eugster-Meier, E., Fröhlich-Wyder, M.-T., Jakob, E., Wechsler, D., Morales, M.B.L., Licitra, G., Berthier, F., Papademas, Photis, Ardö, Y., Tavares, T.G., Xavier, M.F., Radulović, Zorica, Miočinović, Jelena, "Semi-hard cheeses" in Global Cheesemaking Technology: Cheese Quality and Characteristics (2017):247-300,
https://doi.org/10.1002/9781119046165.ch3 . .