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

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

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

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

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

TY  - JOUR
AU  - Laličić-Petronijević, Jovanka
AU  - Komes, Draženka
AU  - Gorjanović, Stanislava
AU  - Belscak-Cvitanović, Ana
AU  - Pezo, Lato
AU  - Pastor, Ferenc T.
AU  - Ostojić, Sanja
AU  - Popov-Raljić, Jovanka
AU  - Suznjević, Desanka
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4194
AB  - Antioxidant (AO) capacity of chocolates with 27, 44 and 75 % cocoa was assessed after production and during twelve months of storage by direct current (DC) polarographic assay, based on the decrease of anodic current caused by the formation of hydroxo-perhydroxyl mercury(II) complex (HPMC) in alkaline solutions of hydrogen peroxide at potentials of mercury oxidation, and two spectrophotometric assays. Relative antioxidant capacity index (RACI) was calculated by taking the average value of the AO assay (the sample mass in all assays was identical). Oxidative stability of chocolate fat was determined by differential scanning calorimetry. Measured parameters and RACI were correlated mutually and with the content of total phenols (Folin-Ciocalteu assay), flavan-3-ols (vanillin and p-dimethylaminocinnamaldehyde assay) and proanthocyanidins (modified Bate-Smith assay). During storage, the studied functional and health-related characteristics remained unchanged. Amongst applied AO assays, the DC polarographic one, whose validity was confirmed by two-way ANOVA and F-test, correlated most significantly with oxidative stability (oxidation onset temperature and induction time). In addition, principal component analysis was applied to characterise chocolate types.
PB  - University of Zagreb
T2  - Food Technology and Biotechnology
T1  - Content of Total Phenolics, Flavan-3-Ols and Proanthocyanidins, Oxidative Stability and Antioxidant Capacity of Chocolate During Storage
EP  - 20
IS  - 1
SP  - 13
VL  - 54
DO  - 10.17113/ftb.54.01.16.4014
ER  - 

@article{
author = "Laličić-Petronijević, Jovanka and Komes, Draženka and Gorjanović, Stanislava and Belscak-Cvitanović, Ana and Pezo, Lato and Pastor, Ferenc T. and Ostojić, Sanja and Popov-Raljić, Jovanka and Suznjević, Desanka",
year = "2016",
abstract = "Antioxidant (AO) capacity of chocolates with 27, 44 and 75 % cocoa was assessed after production and during twelve months of storage by direct current (DC) polarographic assay, based on the decrease of anodic current caused by the formation of hydroxo-perhydroxyl mercury(II) complex (HPMC) in alkaline solutions of hydrogen peroxide at potentials of mercury oxidation, and two spectrophotometric assays. Relative antioxidant capacity index (RACI) was calculated by taking the average value of the AO assay (the sample mass in all assays was identical). Oxidative stability of chocolate fat was determined by differential scanning calorimetry. Measured parameters and RACI were correlated mutually and with the content of total phenols (Folin-Ciocalteu assay), flavan-3-ols (vanillin and p-dimethylaminocinnamaldehyde assay) and proanthocyanidins (modified Bate-Smith assay). During storage, the studied functional and health-related characteristics remained unchanged. Amongst applied AO assays, the DC polarographic one, whose validity was confirmed by two-way ANOVA and F-test, correlated most significantly with oxidative stability (oxidation onset temperature and induction time). In addition, principal component analysis was applied to characterise chocolate types.",
publisher = "University of Zagreb",
journal = "Food Technology and Biotechnology",
title = "Content of Total Phenolics, Flavan-3-Ols and Proanthocyanidins, Oxidative Stability and Antioxidant Capacity of Chocolate During Storage",
pages = "20-13",
number = "1",
volume = "54",
doi = "10.17113/ftb.54.01.16.4014"
}

Laličić-Petronijević, J., Komes, D., Gorjanović, S., Belscak-Cvitanović, A., Pezo, L., Pastor, F. T., Ostojić, S., Popov-Raljić, J.,& Suznjević, D.. (2016). Content of Total Phenolics, Flavan-3-Ols and Proanthocyanidins, Oxidative Stability and Antioxidant Capacity of Chocolate During Storage. in Food Technology and Biotechnology
University of Zagreb., 54(1), 13-20.
https://doi.org/10.17113/ftb.54.01.16.4014

Laličić-Petronijević J, Komes D, Gorjanović S, Belscak-Cvitanović A, Pezo L, Pastor FT, Ostojić S, Popov-Raljić J, Suznjević D. Content of Total Phenolics, Flavan-3-Ols and Proanthocyanidins, Oxidative Stability and Antioxidant Capacity of Chocolate During Storage. in Food Technology and Biotechnology. 2016;54(1):13-20.
doi:10.17113/ftb.54.01.16.4014 .

Laličić-Petronijević, Jovanka, Komes, Draženka, Gorjanović, Stanislava, Belscak-Cvitanović, Ana, Pezo, Lato, Pastor, Ferenc T., Ostojić, Sanja, Popov-Raljić, Jovanka, Suznjević, Desanka, "Content of Total Phenolics, Flavan-3-Ols and Proanthocyanidins, Oxidative Stability and Antioxidant Capacity of Chocolate During Storage" in Food Technology and Biotechnology, 54, no. 1 (2016):13-20,
https://doi.org/10.17113/ftb.54.01.16.4014 . .

TY  - JOUR
AU  - Laličić-Petronijević, Jovanka
AU  - Popov-Raljić, Jovanka
AU  - Obradović, Dragojlo
AU  - Radulović, Zorica
AU  - Paunović, Dušanka
AU  - Mirković, Milica
AU  - Pezo, Lato
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3788
AB  - The popularity of chocolate as food around the world combined with high level of health-related awareness of the contemporary consumer, imposed the idea of enriching composition of different kinds of chocolate with probiotic bacterial strains. In this study, two strains of probiotic bacteria, Lactobacillus acidophilus NCFM (R) and Bifidobacterium lactis HN019, were incorporated in milk and dark chocolate. Final products were kept at two temperatures (4 degrees C and 20 degrees C) at which viability of added strains was monitored with the aim of determining the recommended storage temperature. In order to determine the effects of probiotics an examination of their sensory and rheological properties was carried out immediately after production (0-30 days) and during storage of 90 and 180 days. Based on the obtained results it can be seen that the probiotic strain L. acidophilus NCFM (R) exerted higher viability compared to strain B. lactis HN019 in both kinds of chocolates, while a greater number of cells of both strains was determined at 4 degrees C. The increase in yield stress of chocolates with probiotics with larger granulation was observed, while the apparent and plastic viscosity did not experience major changes. Despite the occasionally noticed sandiness, sensory properties of chocolates were not significantly changed during storage.
PB  - Elsevier, Amsterdam
T2  - Journal of Functional Foods
T1  - Viability of probiotic strains Lactobacillus acidophilus NCFM (R) and Bifidobacterium lactis HN019 and their impact on sensory and theological properties of milk and dark chocolates during storage for 180 days
EP  - 550
SP  - 541
VL  - 15
DO  - 10.1016/j.jff.2015.03.046
ER  - 

@article{
author = "Laličić-Petronijević, Jovanka and Popov-Raljić, Jovanka and Obradović, Dragojlo and Radulović, Zorica and Paunović, Dušanka and Mirković, Milica and Pezo, Lato",
year = "2015",
abstract = "The popularity of chocolate as food around the world combined with high level of health-related awareness of the contemporary consumer, imposed the idea of enriching composition of different kinds of chocolate with probiotic bacterial strains. In this study, two strains of probiotic bacteria, Lactobacillus acidophilus NCFM (R) and Bifidobacterium lactis HN019, were incorporated in milk and dark chocolate. Final products were kept at two temperatures (4 degrees C and 20 degrees C) at which viability of added strains was monitored with the aim of determining the recommended storage temperature. In order to determine the effects of probiotics an examination of their sensory and rheological properties was carried out immediately after production (0-30 days) and during storage of 90 and 180 days. Based on the obtained results it can be seen that the probiotic strain L. acidophilus NCFM (R) exerted higher viability compared to strain B. lactis HN019 in both kinds of chocolates, while a greater number of cells of both strains was determined at 4 degrees C. The increase in yield stress of chocolates with probiotics with larger granulation was observed, while the apparent and plastic viscosity did not experience major changes. Despite the occasionally noticed sandiness, sensory properties of chocolates were not significantly changed during storage.",
publisher = "Elsevier, Amsterdam",
journal = "Journal of Functional Foods",
title = "Viability of probiotic strains Lactobacillus acidophilus NCFM (R) and Bifidobacterium lactis HN019 and their impact on sensory and theological properties of milk and dark chocolates during storage for 180 days",
pages = "550-541",
volume = "15",
doi = "10.1016/j.jff.2015.03.046"
}

Laličić-Petronijević, J., Popov-Raljić, J., Obradović, D., Radulović, Z., Paunović, D., Mirković, M.,& Pezo, L.. (2015). Viability of probiotic strains Lactobacillus acidophilus NCFM (R) and Bifidobacterium lactis HN019 and their impact on sensory and theological properties of milk and dark chocolates during storage for 180 days. in Journal of Functional Foods
Elsevier, Amsterdam., 15, 541-550.
https://doi.org/10.1016/j.jff.2015.03.046

Laličić-Petronijević J, Popov-Raljić J, Obradović D, Radulović Z, Paunović D, Mirković M, Pezo L. Viability of probiotic strains Lactobacillus acidophilus NCFM (R) and Bifidobacterium lactis HN019 and their impact on sensory and theological properties of milk and dark chocolates during storage for 180 days. in Journal of Functional Foods. 2015;15:541-550.
doi:10.1016/j.jff.2015.03.046 .

Laličić-Petronijević, Jovanka, Popov-Raljić, Jovanka, Obradović, Dragojlo, Radulović, Zorica, Paunović, Dušanka, Mirković, Milica, Pezo, Lato, "Viability of probiotic strains Lactobacillus acidophilus NCFM (R) and Bifidobacterium lactis HN019 and their impact on sensory and theological properties of milk and dark chocolates during storage for 180 days" in Journal of Functional Foods, 15 (2015):541-550,
https://doi.org/10.1016/j.jff.2015.03.046 . .

TY  - JOUR
AU  - Popov-Raljić, Jovanka
AU  - Arsić, Nebojša
AU  - Zlatković, Branislav
AU  - Basarin, Biljana
AU  - Mladenović, Mića
AU  - Laličić-Petronijević, Jovanka
AU  - Ivkov, Milan
AU  - Popov, Vladimir
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3823
AB  - The aim of this study was to examine specific quality characteristics of meadow and acacia honey in conditions of production - at lots with 50 hives (n=50) from four locations within the Jablanica District (at an altitude of 210 to 900 m). The results of colorimetric determination in the CIE and CIEL*a*b* systems suggest that the values of L*(lightness intensity of white color) for samples of meadow honey increased at higher attitudes (L*=24.48-31.64) while for the acacia honey the darker nuances were obtained (L*=32.17-25.10) (p lt 0.001), at the same time. The highest viscosity was found for meadow honey sampled at locations at the lowest attitudes (X-m=22.45 Pas), as well as for the honey collected at the location of midstream of river Vlasina (attitude 450-900 m) (X-m=14.00 Pas) (p>0.05). Meadow bee pasture at higher altitudes induces an increase of mineral substances content (K, Mg, Ca, P, Na, Mn, Fe, Cr, in mg/kg), opposite to the acacia honeys (p lt 0.05). Exceptions were found in the acacia honey samples in the collected in the areas of Vlasina river midstream that had higher iron (Fe), content of (X-m=2.50 mg/kg). Sensory analyses of honey samples quality included four dominant properties (viscosity, color, odor and taste), followed by total, summary rating of the quality category. The results of statistical analysis show the significant differences (p lt 0.01) between means of colorimetric, sensory and chemical characteristics. The correlation coefficient between location of the hives and colorimetric, sensory and chemical characteristics of honey samples suggests that the climate as well as altitude play an important role in the quality of honey.
PB  - Editura Ars Docendi
T2  - Romanian Biotechnological Letters
T1  - Evaluation of color, mineral substances and sensory uniqueness of meadow and acacia honey from Serbia
EP  - 10799
IS  - 5
SP  - 10784
VL  - 20
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_3823
ER  - 

@article{
author = "Popov-Raljić, Jovanka and Arsić, Nebojša and Zlatković, Branislav and Basarin, Biljana and Mladenović, Mića and Laličić-Petronijević, Jovanka and Ivkov, Milan and Popov, Vladimir",
year = "2015",
abstract = "The aim of this study was to examine specific quality characteristics of meadow and acacia honey in conditions of production - at lots with 50 hives (n=50) from four locations within the Jablanica District (at an altitude of 210 to 900 m). The results of colorimetric determination in the CIE and CIEL*a*b* systems suggest that the values of L*(lightness intensity of white color) for samples of meadow honey increased at higher attitudes (L*=24.48-31.64) while for the acacia honey the darker nuances were obtained (L*=32.17-25.10) (p lt 0.001), at the same time. The highest viscosity was found for meadow honey sampled at locations at the lowest attitudes (X-m=22.45 Pas), as well as for the honey collected at the location of midstream of river Vlasina (attitude 450-900 m) (X-m=14.00 Pas) (p>0.05). Meadow bee pasture at higher altitudes induces an increase of mineral substances content (K, Mg, Ca, P, Na, Mn, Fe, Cr, in mg/kg), opposite to the acacia honeys (p lt 0.05). Exceptions were found in the acacia honey samples in the collected in the areas of Vlasina river midstream that had higher iron (Fe), content of (X-m=2.50 mg/kg). Sensory analyses of honey samples quality included four dominant properties (viscosity, color, odor and taste), followed by total, summary rating of the quality category. The results of statistical analysis show the significant differences (p lt 0.01) between means of colorimetric, sensory and chemical characteristics. The correlation coefficient between location of the hives and colorimetric, sensory and chemical characteristics of honey samples suggests that the climate as well as altitude play an important role in the quality of honey.",
publisher = "Editura Ars Docendi",
journal = "Romanian Biotechnological Letters",
title = "Evaluation of color, mineral substances and sensory uniqueness of meadow and acacia honey from Serbia",
pages = "10799-10784",
number = "5",
volume = "20",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_3823"
}

Popov-Raljić, J., Arsić, N., Zlatković, B., Basarin, B., Mladenović, M., Laličić-Petronijević, J., Ivkov, M.,& Popov, V.. (2015). Evaluation of color, mineral substances and sensory uniqueness of meadow and acacia honey from Serbia. in Romanian Biotechnological Letters
Editura Ars Docendi., 20(5), 10784-10799.
https://hdl.handle.net/21.15107/rcub_agrospace_3823

Popov-Raljić J, Arsić N, Zlatković B, Basarin B, Mladenović M, Laličić-Petronijević J, Ivkov M, Popov V. Evaluation of color, mineral substances and sensory uniqueness of meadow and acacia honey from Serbia. in Romanian Biotechnological Letters. 2015;20(5):10784-10799.
https://hdl.handle.net/21.15107/rcub_agrospace_3823 .

Popov-Raljić, Jovanka, Arsić, Nebojša, Zlatković, Branislav, Basarin, Biljana, Mladenović, Mića, Laličić-Petronijević, Jovanka, Ivkov, Milan, Popov, Vladimir, "Evaluation of color, mineral substances and sensory uniqueness of meadow and acacia honey from Serbia" in Romanian Biotechnological Letters, 20, no. 5 (2015):10784-10799,
https://hdl.handle.net/21.15107/rcub_agrospace_3823 .

TY  - JOUR
AU  - Demin, Mirjana
AU  - Popov-Raljić, Jovanka
AU  - Laličić-Petronijević, Jovanka
AU  - Rabrenović, Biljana
AU  - Filipčev, Bojana V.
AU  - Šimurina, Olivera D.
PY  - 2013
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3233
AB  - The effects of different concentrations of complex additive containing emulsifiers, oxido-reductive substances and enzymes, on the rheological conditions of dough and sensory properties of three groups of bread were investigated. The dough obtained from mixed wheat and rye flours had the best initial quality and the lowest degree of protein network weakening. The best expected baking properties were shown by the white wheat flour due to the least damage of its starch. The use of the additive had an effect on the absorption of water and on the majority of S-values of all sorts of flour. The amount of additive had a significant effect on the sensory properties of wheat bread crumb texture. Also, storage duration significantly affected (p  lt  0.01) the sensory properties of integral wheat bread aroma-taste and the weighted mean score. The interaction of these two factors had no significant effect on any of sensory properties of the investigated groups of bread.
AB  - Primenom klasičnih reoloških metoda moguće je ispitati kvalitet brašna i njegovu pogodnost za specifične namene, uglavnom na bazi osobina proteina i skorba. Upotrebom savremenih uređaja simuliraju se procesi koji se odvijaju tokom proizvodnje hleba i dobija se niz informacija o fizičkim parametrima testa (apsorpcija vode, razvoj i stabilnost testa, mehanička i termička razgradnja proteinske mreže), stanju skroba u testu (nivo želatinizacije, amilolitička aktivnost, stabilnost pri kuvanju) uz značajno skraćen postupka ispitivanja. U ovom radu, ispitivani su efekti različitih koncentracija kombinovanog aditiva na reološka svojstva testa i senzorne osobine tri grupe hleba. Najbolji početni kvalitet i najniži stepen slabljenja proteinske mreže je uočen kod testa dobijenog iz mešavine pšeničnog i ražanog brašna. Najbolja očekivana pecivna svojstva imalo je belo pšenično brašno, zbog najmanjeg oštećenja skroba. Upotreba aditiva uticala je na apsorpciju vode i na većinu C-vrednosti svih vrsta brašna. Koncentracija aditiva imala je značajan uticaj na senzorno svojstvo teksture, tj, mrvljivost pšeničnog hleba. Vreme skladištenja je veoma značajno (p  lt  0,01) uticalo na senzorna svojstava arome tj. ukusa integralnog pšeničnog hleba i statistički značajno na ponderisanu srednju vrednost ocene ovog hleba. Interakcija ova dva faktora nema statistički značajan uticaj na bilo koje od senzornih svojstava ispitivanih grupa hleba.
PB  - Savez hemijskih inženjera, Beograd
T2  - Hemijska industrija
T1  - Thermo-mechanic and sensory properties of wheat and rye breads produced with varying concentration of the additive
T1  - Termo-mehanička i senzorna svojstva pšeničnog i ražanog hleba pripremljenih sa različitim koncentracijama aditiva
EP  - 463
IS  - 3
SP  - 455
VL  - 67
DO  - 10.2298/HEMIND120613091D
ER  - 

@article{
author = "Demin, Mirjana and Popov-Raljić, Jovanka and Laličić-Petronijević, Jovanka and Rabrenović, Biljana and Filipčev, Bojana V. and Šimurina, Olivera D.",
year = "2013",
abstract = "The effects of different concentrations of complex additive containing emulsifiers, oxido-reductive substances and enzymes, on the rheological conditions of dough and sensory properties of three groups of bread were investigated. The dough obtained from mixed wheat and rye flours had the best initial quality and the lowest degree of protein network weakening. The best expected baking properties were shown by the white wheat flour due to the least damage of its starch. The use of the additive had an effect on the absorption of water and on the majority of S-values of all sorts of flour. The amount of additive had a significant effect on the sensory properties of wheat bread crumb texture. Also, storage duration significantly affected (p  lt  0.01) the sensory properties of integral wheat bread aroma-taste and the weighted mean score. The interaction of these two factors had no significant effect on any of sensory properties of the investigated groups of bread., Primenom klasičnih reoloških metoda moguće je ispitati kvalitet brašna i njegovu pogodnost za specifične namene, uglavnom na bazi osobina proteina i skorba. Upotrebom savremenih uređaja simuliraju se procesi koji se odvijaju tokom proizvodnje hleba i dobija se niz informacija o fizičkim parametrima testa (apsorpcija vode, razvoj i stabilnost testa, mehanička i termička razgradnja proteinske mreže), stanju skroba u testu (nivo želatinizacije, amilolitička aktivnost, stabilnost pri kuvanju) uz značajno skraćen postupka ispitivanja. U ovom radu, ispitivani su efekti različitih koncentracija kombinovanog aditiva na reološka svojstva testa i senzorne osobine tri grupe hleba. Najbolji početni kvalitet i najniži stepen slabljenja proteinske mreže je uočen kod testa dobijenog iz mešavine pšeničnog i ražanog brašna. Najbolja očekivana pecivna svojstva imalo je belo pšenično brašno, zbog najmanjeg oštećenja skroba. Upotreba aditiva uticala je na apsorpciju vode i na većinu C-vrednosti svih vrsta brašna. Koncentracija aditiva imala je značajan uticaj na senzorno svojstvo teksture, tj, mrvljivost pšeničnog hleba. Vreme skladištenja je veoma značajno (p  lt  0,01) uticalo na senzorna svojstava arome tj. ukusa integralnog pšeničnog hleba i statistički značajno na ponderisanu srednju vrednost ocene ovog hleba. Interakcija ova dva faktora nema statistički značajan uticaj na bilo koje od senzornih svojstava ispitivanih grupa hleba.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Hemijska industrija",
title = "Thermo-mechanic and sensory properties of wheat and rye breads produced with varying concentration of the additive, Termo-mehanička i senzorna svojstva pšeničnog i ražanog hleba pripremljenih sa različitim koncentracijama aditiva",
pages = "463-455",
number = "3",
volume = "67",
doi = "10.2298/HEMIND120613091D"
}

Demin, M., Popov-Raljić, J., Laličić-Petronijević, J., Rabrenović, B., Filipčev, B. V.,& Šimurina, O. D.. (2013). Thermo-mechanic and sensory properties of wheat and rye breads produced with varying concentration of the additive. in Hemijska industrija
Savez hemijskih inženjera, Beograd., 67(3), 455-463.
https://doi.org/10.2298/HEMIND120613091D

Demin M, Popov-Raljić J, Laličić-Petronijević J, Rabrenović B, Filipčev BV, Šimurina OD. Thermo-mechanic and sensory properties of wheat and rye breads produced with varying concentration of the additive. in Hemijska industrija. 2013;67(3):455-463.
doi:10.2298/HEMIND120613091D .

Demin, Mirjana, Popov-Raljić, Jovanka, Laličić-Petronijević, Jovanka, Rabrenović, Biljana, Filipčev, Bojana V., Šimurina, Olivera D., "Thermo-mechanic and sensory properties of wheat and rye breads produced with varying concentration of the additive" in Hemijska industrija, 67, no. 3 (2013):455-463,
https://doi.org/10.2298/HEMIND120613091D . .

TY  - JOUR
AU  - Popov-Raljić, Jovanka
AU  - Mastilović, Jasna
AU  - Laličić-Petronijević, Jovanka
AU  - Kevrešan, Žarko
AU  - Demin, Mirjana
PY  - 2013
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3229
AB  - The aim of this study was to examine the sensory properties of dietary cookies produced with addition of different dietary fiber sources (inulin and oligofructose, oat flakes, mixture of oat flakes and whole meal flour, whole meal flour and mixture of whole meal flour and carob flour), and to measure instrumentally color changes of cookies upper and lower surfaces, after storage at temperatures of 18-20 °C for 180 days. Addition of inulin and oligofructose was determined to be the fiber source with the highest impact on sensory properties. Storage for 180 days expressed the highest influence on texture properties of dietary cookies regardless of applied dietary fiber source. Color differences calculated from measured color properties (psychometric light, L*, psychometric tone, a*, and psychometric chrome, b*) between products including different fiber sources were noticeable to extremely noticeable among products, with the most expressed difference was registered for products containing carob flour.
AB  - Cilj istraživanja je ispitivanje senzornih karakteristika dijetetskog keksa proizvedenog sa dodacima dijetetskih vlakana iz različitih izvora (inulin i oligofruktoza, ražene pahuljice, mešavina raženih pahuljica i integralnog brašna, integralno brašno i mešavina integralnog brašna i brašna rogača) i instrumentalno merenje promena boje gornje i donje površine keksa, korišćenjem "Minolta" Chroma meter CR 400 tristimulus colorimeter tokom skladištenja na temperaturi od 18-20 °C do 180 dana. Za dodatak inulina i oligofruktoze je utvrđeno da je izvor dijetetskih vlakana koji je najviše uticao na senzorna svojstva. Skladištenje od 180 dana imalo je najveći uticaj na teksturne promene dejetetskog keksa, nezavisno od izvora dijetetskih vlakana. Razlike u boji izračunate na bazi instrumentalno merenih svojstva boje proizvoda (L*, a*, b*) izmeću proizvoda različitog sastava u pogledu izvora dijetnih vlakana su bile izražene do ekstremno izražene, sa najupečatljivijim razlikama registrovanim u slučaju dodatka brašna od rogača.
PB  - Savez hemijskih inženjera, Beograd
T2  - Hemijska industrija
T1  - Sensory and color properties of dietary cookies with different fiber sources during 180 days of storage
T1  - Senzorna svojstva i boja dijetnog keksa sa različitim izvorima dijetnih vlakana tokom 180 dana skladištenja
EP  - 134
IS  - 1
SP  - 123
VL  - 67
DO  - 10.2298/HEMIND120327047P
ER  - 

@article{
author = "Popov-Raljić, Jovanka and Mastilović, Jasna and Laličić-Petronijević, Jovanka and Kevrešan, Žarko and Demin, Mirjana",
year = "2013",
abstract = "The aim of this study was to examine the sensory properties of dietary cookies produced with addition of different dietary fiber sources (inulin and oligofructose, oat flakes, mixture of oat flakes and whole meal flour, whole meal flour and mixture of whole meal flour and carob flour), and to measure instrumentally color changes of cookies upper and lower surfaces, after storage at temperatures of 18-20 °C for 180 days. Addition of inulin and oligofructose was determined to be the fiber source with the highest impact on sensory properties. Storage for 180 days expressed the highest influence on texture properties of dietary cookies regardless of applied dietary fiber source. Color differences calculated from measured color properties (psychometric light, L*, psychometric tone, a*, and psychometric chrome, b*) between products including different fiber sources were noticeable to extremely noticeable among products, with the most expressed difference was registered for products containing carob flour., Cilj istraživanja je ispitivanje senzornih karakteristika dijetetskog keksa proizvedenog sa dodacima dijetetskih vlakana iz različitih izvora (inulin i oligofruktoza, ražene pahuljice, mešavina raženih pahuljica i integralnog brašna, integralno brašno i mešavina integralnog brašna i brašna rogača) i instrumentalno merenje promena boje gornje i donje površine keksa, korišćenjem "Minolta" Chroma meter CR 400 tristimulus colorimeter tokom skladištenja na temperaturi od 18-20 °C do 180 dana. Za dodatak inulina i oligofruktoze je utvrđeno da je izvor dijetetskih vlakana koji je najviše uticao na senzorna svojstva. Skladištenje od 180 dana imalo je najveći uticaj na teksturne promene dejetetskog keksa, nezavisno od izvora dijetetskih vlakana. Razlike u boji izračunate na bazi instrumentalno merenih svojstva boje proizvoda (L*, a*, b*) izmeću proizvoda različitog sastava u pogledu izvora dijetnih vlakana su bile izražene do ekstremno izražene, sa najupečatljivijim razlikama registrovanim u slučaju dodatka brašna od rogača.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Hemijska industrija",
title = "Sensory and color properties of dietary cookies with different fiber sources during 180 days of storage, Senzorna svojstva i boja dijetnog keksa sa različitim izvorima dijetnih vlakana tokom 180 dana skladištenja",
pages = "134-123",
number = "1",
volume = "67",
doi = "10.2298/HEMIND120327047P"
}

Popov-Raljić, J., Mastilović, J., Laličić-Petronijević, J., Kevrešan, Ž.,& Demin, M.. (2013). Sensory and color properties of dietary cookies with different fiber sources during 180 days of storage. in Hemijska industrija
Savez hemijskih inženjera, Beograd., 67(1), 123-134.
https://doi.org/10.2298/HEMIND120327047P

Popov-Raljić J, Mastilović J, Laličić-Petronijević J, Kevrešan Ž, Demin M. Sensory and color properties of dietary cookies with different fiber sources during 180 days of storage. in Hemijska industrija. 2013;67(1):123-134.
doi:10.2298/HEMIND120327047P .

Popov-Raljić, Jovanka, Mastilović, Jasna, Laličić-Petronijević, Jovanka, Kevrešan, Žarko, Demin, Mirjana, "Sensory and color properties of dietary cookies with different fiber sources during 180 days of storage" in Hemijska industrija, 67, no. 1 (2013):123-134,
https://doi.org/10.2298/HEMIND120327047P . .

TY  - JOUR
AU  - Popov-Raljić, Jovanka
AU  - Laličić-Petronijević, Jovanka
AU  - Dimić, Etelka
AU  - Popov, Vladimir S.
AU  - Vujasinović, Vesna B.
AU  - Blešić, Ivana V.
AU  - Portić, Milijanko J.
PY  - 2013
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3262
AB  - The main role of milk and milk products in the technology of confectionery products (chocolates, caramele-candy products, dairy products, spreads, etc.) is to increase the nutritional value of the final product and to influence some sensory characteristics of quality (appearance, consistence/texture, flavor). In this study, mixtures of milk and cocoa spreads of a new composition with increased content of milk components were produced, and then assessed for sensory quality traits, peroxide value, free fatty acid content and the content of heavy metals (lead, cadmium and copper) during storage from 30 to 180 days at room temperature (18-20 °C). The samples were evaluated using the analytical-descriptive sensory analysis (point system) with description of the dominant properties (appearance- color, surface gloss, consistence-spreadability, dynamic property of melting, the consistence in the oral cavity-oiliness and flavor-odor and taste). The results of sensory analysis were statistically analyzed using two-way analysis of variance MANOVA, LSD and Levene's test. Based on the obtained results, it can be concluded that the composition of mixtures of milk and cocoa spreads significantly affects all characteristics, whereas the storage time significantly affects the appearance, consistence, i.e., spreadability, and taste of the product.
AB  - Primena mleka i proizvoda od mleka u tehnologiji konditorskih proizvoda (čokolada, bombonski proizvodi-karamele, mlečni krem namazi i dr.) ima za cilj povećanje hranljive vrednosti finalnog proizvoda i uticaj na pojedina senzorna svojstva kvaliteta (izgled, konzistencija/tekstura i aroma). U radu su proizvedeni uzorci mešavine mlečnog i kakao krema, novog sastava, sa povećanim udelom mlečnih delova, na kojima su, potom, ocenjene promene senzornih svojstava, određen peroksidni broj, sadržaj slobodnih masnih kiselina i sadržaj teških metala (olova, kadmijuma i bakra), tokom skladištenja do 180 dana, pri sobnoj temperaturi od (18-20 °C). Primenjena je analitička-deskriptivna senzorna analiza (bod sistem), uz opisivanje dominantnih svojstava (izgled-boja, oblik, sjaj površine, konzistencija-mazivost, dinamičko svojstvo topljenja, konzistentnosti usne dupljeuljavost i aroma-miris i ukus). Rezultati su statistički obrađeni primenom dvofaktorijalne analize varijanse MANOVA, LSD i Levene's testa. Na osnovu dobijenih rezultata može se konstatovati da sastav namaza (obrano mleko u prahu, surutka u prahu i njihova kombinacija, hidrogenizovana biljna mast (trans masne kiseline ispod 10%) i rafinisano suncokretovo ulje, kakao-prah sa redukovanim sadržajem kakao maslaca i lešnik ) statistički vrlo značajno utiče na sva ocenjivana svojstva, dok vreme skladištenja, statistički vrlo značajno utiče na izgled, konzistenciju tj. mazivost i na ukus.
PB  - Savez hemijskih inženjera, Beograd
T2  - Hemijska industrija
T1  - Change of sensory characteristics and some quality parameters of mixed milk and cocoa spreads during storage up to 180 days
T1  - Promene senzornih karakteristika i pojedini parametri kvaliteta mešavine mlečnog i kakao-krem namaza tokom skladištenja do 180 dana
EP  - 793
IS  - 5
SP  - 781
VL  - 67
DO  - 10.2298/HEMIND120903004P
ER  - 

@article{
author = "Popov-Raljić, Jovanka and Laličić-Petronijević, Jovanka and Dimić, Etelka and Popov, Vladimir S. and Vujasinović, Vesna B. and Blešić, Ivana V. and Portić, Milijanko J.",
year = "2013",
abstract = "The main role of milk and milk products in the technology of confectionery products (chocolates, caramele-candy products, dairy products, spreads, etc.) is to increase the nutritional value of the final product and to influence some sensory characteristics of quality (appearance, consistence/texture, flavor). In this study, mixtures of milk and cocoa spreads of a new composition with increased content of milk components were produced, and then assessed for sensory quality traits, peroxide value, free fatty acid content and the content of heavy metals (lead, cadmium and copper) during storage from 30 to 180 days at room temperature (18-20 °C). The samples were evaluated using the analytical-descriptive sensory analysis (point system) with description of the dominant properties (appearance- color, surface gloss, consistence-spreadability, dynamic property of melting, the consistence in the oral cavity-oiliness and flavor-odor and taste). The results of sensory analysis were statistically analyzed using two-way analysis of variance MANOVA, LSD and Levene's test. Based on the obtained results, it can be concluded that the composition of mixtures of milk and cocoa spreads significantly affects all characteristics, whereas the storage time significantly affects the appearance, consistence, i.e., spreadability, and taste of the product., Primena mleka i proizvoda od mleka u tehnologiji konditorskih proizvoda (čokolada, bombonski proizvodi-karamele, mlečni krem namazi i dr.) ima za cilj povećanje hranljive vrednosti finalnog proizvoda i uticaj na pojedina senzorna svojstva kvaliteta (izgled, konzistencija/tekstura i aroma). U radu su proizvedeni uzorci mešavine mlečnog i kakao krema, novog sastava, sa povećanim udelom mlečnih delova, na kojima su, potom, ocenjene promene senzornih svojstava, određen peroksidni broj, sadržaj slobodnih masnih kiselina i sadržaj teških metala (olova, kadmijuma i bakra), tokom skladištenja do 180 dana, pri sobnoj temperaturi od (18-20 °C). Primenjena je analitička-deskriptivna senzorna analiza (bod sistem), uz opisivanje dominantnih svojstava (izgled-boja, oblik, sjaj površine, konzistencija-mazivost, dinamičko svojstvo topljenja, konzistentnosti usne dupljeuljavost i aroma-miris i ukus). Rezultati su statistički obrađeni primenom dvofaktorijalne analize varijanse MANOVA, LSD i Levene's testa. Na osnovu dobijenih rezultata može se konstatovati da sastav namaza (obrano mleko u prahu, surutka u prahu i njihova kombinacija, hidrogenizovana biljna mast (trans masne kiseline ispod 10%) i rafinisano suncokretovo ulje, kakao-prah sa redukovanim sadržajem kakao maslaca i lešnik ) statistički vrlo značajno utiče na sva ocenjivana svojstva, dok vreme skladištenja, statistički vrlo značajno utiče na izgled, konzistenciju tj. mazivost i na ukus.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Hemijska industrija",
title = "Change of sensory characteristics and some quality parameters of mixed milk and cocoa spreads during storage up to 180 days, Promene senzornih karakteristika i pojedini parametri kvaliteta mešavine mlečnog i kakao-krem namaza tokom skladištenja do 180 dana",
pages = "793-781",
number = "5",
volume = "67",
doi = "10.2298/HEMIND120903004P"
}

Popov-Raljić, J., Laličić-Petronijević, J., Dimić, E., Popov, V. S., Vujasinović, V. B., Blešić, I. V.,& Portić, M. J.. (2013). Change of sensory characteristics and some quality parameters of mixed milk and cocoa spreads during storage up to 180 days. in Hemijska industrija
Savez hemijskih inženjera, Beograd., 67(5), 781-793.
https://doi.org/10.2298/HEMIND120903004P

Popov-Raljić J, Laličić-Petronijević J, Dimić E, Popov VS, Vujasinović VB, Blešić IV, Portić MJ. Change of sensory characteristics and some quality parameters of mixed milk and cocoa spreads during storage up to 180 days. in Hemijska industrija. 2013;67(5):781-793.
doi:10.2298/HEMIND120903004P .

Popov-Raljić, Jovanka, Laličić-Petronijević, Jovanka, Dimić, Etelka, Popov, Vladimir S., Vujasinović, Vesna B., Blešić, Ivana V., Portić, Milijanko J., "Change of sensory characteristics and some quality parameters of mixed milk and cocoa spreads during storage up to 180 days" in Hemijska industrija, 67, no. 5 (2013):781-793,
https://doi.org/10.2298/HEMIND120903004P . .

TY  - CONF
AU  - Laličić-Petronijević, Jovanka
AU  - Popov-Raljić, Jovanka
AU  - Obradović, D.B.
AU  - Nedović, Viktor
AU  - Petrušić, Milica M.
AU  - Paunović, Dušanka
AU  - Radulović, Zorica
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2786
AB  - Food products containing beneficial microorganisms, mostly lactic acid bacteria which effectively affect human digestive and immune systems, represent one of the largest market of functional foods, with dairy products as the most accessible ones. However, for some, non-negligible percentage of the global consumer's population, usage of dairy products is limited due to diet (vegetarian), traditional reasons, or because of lactose intolerance, cholesterol content and allergenic milk proteins. These major drawbacks related to the intake of dairy products promote the idea of replacement of milk with alternative delivery formats for probiotics, which makes the development of new nondairy probiotic foods, that can appeal to a wider range of consumers, essential. In this context, our idea was related to the incorporation of probiotic microorganisms into one of the most popular foods - chocolate, which significantly contributes to the favorable impact of this product on human health. Therefore, in this study addition of probiotic strain Lactobacillus acidophilus NCFM® in dark chocolates with 44 % cocoa solids, was carried out in industrial conditions. In order to determine the shelf-life of these chocolates their sensory properties (appearance, texture, aroma) were evaluated, along with the determination of viability of added probiotic bacteria during storage at different temperatures (4°C and 22deg;C), immediately after production and after 90 and 180 days. Results indicated that the enrichment of dark chocolates with Lactobacillus acidophilus NCFM® caused no modification of the their sensory properties, and the number of incorporated live probiotic bacteria maintained at a high level of 8 log cfu/g during storage of 180 days. Based on the above it can be concluded that dark chocolates with 44 % cocoa solids have a protective effect on Lactobacillus acidophilus NCFM® cells and make a good matrix for the preparation of functional probiotic products.
PB  - 6th Central European Congress on Food, CEFood 2012
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - Dark chocolate as a matrix for probiotic bacteria
EP  - 1023
SP  - 1018
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2786
ER  - 

@conference{
author = "Laličić-Petronijević, Jovanka and Popov-Raljić, Jovanka and Obradović, D.B. and Nedović, Viktor and Petrušić, Milica M. and Paunović, Dušanka and Radulović, Zorica",
year = "2012",
abstract = "Food products containing beneficial microorganisms, mostly lactic acid bacteria which effectively affect human digestive and immune systems, represent one of the largest market of functional foods, with dairy products as the most accessible ones. However, for some, non-negligible percentage of the global consumer's population, usage of dairy products is limited due to diet (vegetarian), traditional reasons, or because of lactose intolerance, cholesterol content and allergenic milk proteins. These major drawbacks related to the intake of dairy products promote the idea of replacement of milk with alternative delivery formats for probiotics, which makes the development of new nondairy probiotic foods, that can appeal to a wider range of consumers, essential. In this context, our idea was related to the incorporation of probiotic microorganisms into one of the most popular foods - chocolate, which significantly contributes to the favorable impact of this product on human health. Therefore, in this study addition of probiotic strain Lactobacillus acidophilus NCFM® in dark chocolates with 44 % cocoa solids, was carried out in industrial conditions. In order to determine the shelf-life of these chocolates their sensory properties (appearance, texture, aroma) were evaluated, along with the determination of viability of added probiotic bacteria during storage at different temperatures (4°C and 22deg;C), immediately after production and after 90 and 180 days. Results indicated that the enrichment of dark chocolates with Lactobacillus acidophilus NCFM® caused no modification of the their sensory properties, and the number of incorporated live probiotic bacteria maintained at a high level of 8 log cfu/g during storage of 180 days. Based on the above it can be concluded that dark chocolates with 44 % cocoa solids have a protective effect on Lactobacillus acidophilus NCFM® cells and make a good matrix for the preparation of functional probiotic products.",
publisher = "6th Central European Congress on Food, CEFood 2012",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "Dark chocolate as a matrix for probiotic bacteria",
pages = "1023-1018",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2786"
}

Laličić-Petronijević, J., Popov-Raljić, J., Obradović, D.B., Nedović, V., Petrušić, M. M., Paunović, D.,& Radulović, Z.. (2012). Dark chocolate as a matrix for probiotic bacteria. in CEFood 2012 - Proceedings of 6th Central European Congress on Food
6th Central European Congress on Food, CEFood 2012., 1018-1023.
https://hdl.handle.net/21.15107/rcub_agrospace_2786

Laličić-Petronijević J, Popov-Raljić J, Obradović D, Nedović V, Petrušić MM, Paunović D, Radulović Z. Dark chocolate as a matrix for probiotic bacteria. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:1018-1023.
https://hdl.handle.net/21.15107/rcub_agrospace_2786 .

Laličić-Petronijević, Jovanka, Popov-Raljić, Jovanka, Obradović, D.B., Nedović, Viktor, Petrušić, Milica M., Paunović, Dušanka, Radulović, Zorica, "Dark chocolate as a matrix for probiotic bacteria" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):1018-1023,
https://hdl.handle.net/21.15107/rcub_agrospace_2786 .

TY  - JOUR
AU  - Popov-Raljić, Jovanka
AU  - Laličić-Petronijević, Jovanka
AU  - Georgijev, Aneta S.
AU  - Popov, Vladimir S.
AU  - Mladenović, Mića
PY  - 2010
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2351
AB  - In this study, pralines manufactured by hand were evaluated sensorially. These pralines were obtained from dark chocolate containing 60% cocoa components, filled with Apis mellifera carnica Poll drone larvae, blossom honey and a blossom honey/pollen mixture from the protected region of Stara Planina-Eastern Serbia (a specific botanical region). The objectives of this study were investigations related to the use of sensory analysis for quality assessment of new functional products with potential benefits for human health, in particular of desserts based on dark chocolate pralines filled with different bee products characterized by a specific botanical and geographic origin, as well as of their storage properties and expected shelf life. Sensory quality (appearance, texture, odor and taste were evaluated by a group of experienced panelists immediately after the production (day 0), and then after 30, 90 and 180 days of storage under ambient conditions (temperature 18-20 degrees C). The results were statistically analyzed by the two-factorial analysis of variance (MANOVA) and with the LSD-test. It is possible to conclude that the storage time and composition of dark chocolate pralines containing different honey-bee products have statistically highly significant (p  lt  0.01) influence on the sensorially evaluated properties of pralines.
PB  - MDPI, BASEL
T2  - Sensors
T1  - Sensory Evaluation of Pralines Containing Different Honey Products
EP  - 7933
IS  - 9
SP  - 7913
VL  - 10
DO  - 10.3390/s100907913
ER  - 

@article{
author = "Popov-Raljić, Jovanka and Laličić-Petronijević, Jovanka and Georgijev, Aneta S. and Popov, Vladimir S. and Mladenović, Mića",
year = "2010",
abstract = "In this study, pralines manufactured by hand were evaluated sensorially. These pralines were obtained from dark chocolate containing 60% cocoa components, filled with Apis mellifera carnica Poll drone larvae, blossom honey and a blossom honey/pollen mixture from the protected region of Stara Planina-Eastern Serbia (a specific botanical region). The objectives of this study were investigations related to the use of sensory analysis for quality assessment of new functional products with potential benefits for human health, in particular of desserts based on dark chocolate pralines filled with different bee products characterized by a specific botanical and geographic origin, as well as of their storage properties and expected shelf life. Sensory quality (appearance, texture, odor and taste were evaluated by a group of experienced panelists immediately after the production (day 0), and then after 30, 90 and 180 days of storage under ambient conditions (temperature 18-20 degrees C). The results were statistically analyzed by the two-factorial analysis of variance (MANOVA) and with the LSD-test. It is possible to conclude that the storage time and composition of dark chocolate pralines containing different honey-bee products have statistically highly significant (p  lt  0.01) influence on the sensorially evaluated properties of pralines.",
publisher = "MDPI, BASEL",
journal = "Sensors",
title = "Sensory Evaluation of Pralines Containing Different Honey Products",
pages = "7933-7913",
number = "9",
volume = "10",
doi = "10.3390/s100907913"
}

Popov-Raljić, J., Laličić-Petronijević, J., Georgijev, A. S., Popov, V. S.,& Mladenović, M.. (2010). Sensory Evaluation of Pralines Containing Different Honey Products. in Sensors
MDPI, BASEL., 10(9), 7913-7933.
https://doi.org/10.3390/s100907913

Popov-Raljić J, Laličić-Petronijević J, Georgijev AS, Popov VS, Mladenović M. Sensory Evaluation of Pralines Containing Different Honey Products. in Sensors. 2010;10(9):7913-7933.
doi:10.3390/s100907913 .

Popov-Raljić, Jovanka, Laličić-Petronijević, Jovanka, Georgijev, Aneta S., Popov, Vladimir S., Mladenović, Mića, "Sensory Evaluation of Pralines Containing Different Honey Products" in Sensors, 10, no. 9 (2010):7913-7933,
https://doi.org/10.3390/s100907913 . .

TY  - JOUR
AU  - Popov-Raljić, Jovanka
AU  - Mastilović, Jasna
AU  - Laličić-Petronijević, Jovanka
AU  - Popov, Vladimir S.
PY  - 2009
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2095
AB  - Crumb color quality characteristics of bread of different compositions (whole grain, rye, barley and diet bread) at 24 hours intervals during three days after bread preparation were investigated by means of a MOM-color 100 tristimulus photo colorimeter, in CIE, CIELab, ANLAB and Hunter systems. The highest value of average reflectance y (%) was found for barley bread (immediately after preparation), so that can be said that this sample was "conditionally" the lightest. The lowest values of y (%) were found for diet bread, so that it can be considered as the "conditionally" the darkest product. Colors of all investigated bread samples were lighter after three days of keeping compared to day 0. Changes of average reflectance of bread samples packed in polyethylene packaging with keeping time can be described by linear equation (correlation coefficient 0.99). The dominant wavelength of barley and diet bread confirm the presence of yellow pigment. Color qualities of the mentioned kinds of bread depend on processes during bread staling and raw material composition of bread (flour). Color quality measurements can be used as easy auxiliary method for screening in the development of slower staling bread.
PB  - MDPI, BASEL
T2  - Sensors
T1  - Investigations of Bread Production with Postponed Staling Applying Instrumental Measurements of Bread Crumb Color
EP  - 8623
IS  - 11
SP  - 8613
VL  - 9
DO  - 10.3390/s91108613
ER  - 

@article{
author = "Popov-Raljić, Jovanka and Mastilović, Jasna and Laličić-Petronijević, Jovanka and Popov, Vladimir S.",
year = "2009",
abstract = "Crumb color quality characteristics of bread of different compositions (whole grain, rye, barley and diet bread) at 24 hours intervals during three days after bread preparation were investigated by means of a MOM-color 100 tristimulus photo colorimeter, in CIE, CIELab, ANLAB and Hunter systems. The highest value of average reflectance y (%) was found for barley bread (immediately after preparation), so that can be said that this sample was "conditionally" the lightest. The lowest values of y (%) were found for diet bread, so that it can be considered as the "conditionally" the darkest product. Colors of all investigated bread samples were lighter after three days of keeping compared to day 0. Changes of average reflectance of bread samples packed in polyethylene packaging with keeping time can be described by linear equation (correlation coefficient 0.99). The dominant wavelength of barley and diet bread confirm the presence of yellow pigment. Color qualities of the mentioned kinds of bread depend on processes during bread staling and raw material composition of bread (flour). Color quality measurements can be used as easy auxiliary method for screening in the development of slower staling bread.",
publisher = "MDPI, BASEL",
journal = "Sensors",
title = "Investigations of Bread Production with Postponed Staling Applying Instrumental Measurements of Bread Crumb Color",
pages = "8623-8613",
number = "11",
volume = "9",
doi = "10.3390/s91108613"
}

Popov-Raljić, J., Mastilović, J., Laličić-Petronijević, J.,& Popov, V. S.. (2009). Investigations of Bread Production with Postponed Staling Applying Instrumental Measurements of Bread Crumb Color. in Sensors
MDPI, BASEL., 9(11), 8613-8623.
https://doi.org/10.3390/s91108613

Popov-Raljić J, Mastilović J, Laličić-Petronijević J, Popov VS. Investigations of Bread Production with Postponed Staling Applying Instrumental Measurements of Bread Crumb Color. in Sensors. 2009;9(11):8613-8623.
doi:10.3390/s91108613 .

Popov-Raljić, Jovanka, Mastilović, Jasna, Laličić-Petronijević, Jovanka, Popov, Vladimir S., "Investigations of Bread Production with Postponed Staling Applying Instrumental Measurements of Bread Crumb Color" in Sensors, 9, no. 11 (2009):8613-8623,
https://doi.org/10.3390/s91108613 . .

TY  - JOUR
AU  - Popov-Raljić, Jovanka
AU  - Laličić-Petronijević, Jovanka
PY  - 2009
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2113
AB  - In this work sensory characteristics (appearance - color, brilliance, shape and surface; texture - structure, break, firmness and chewiness; aroma - odor and taste) of dietary chocolates of different compositions were evaluated, in parallel with color parameter measurements. Color was determined instrumentally on the top and bottom surfaces, using a "MINOLTA" Chroma meter CR 400 thristimulus colorimeter. Sensory evaluation was performed by a group of experienced panelists immediately after the production (0 - 30 days), and then after 90, 180, 270 and 360 days of storage under ambient conditions (t = 18 - 20 degrees C). Results were statistically analyzed by the two-factorial analysis of variance (MANOVA) and with the LSD - test. It was concluded that the storage time up to one year had statistically highly significant (p  lt  0.01) effects on the sensory attributes of chocolate, as well as on instrumentally measured color parameters.
PB  - MDPI, BASEL
T2  - Sensors
T1  - Sensory Properties and Color Measurements of Dietary Chocolates with Different Compositions During Storage for Up to 360 Days
EP  - 2016
IS  - 3
SP  - 1996
VL  - 9
DO  - 10.3390/s90301996
ER  - 

@article{
author = "Popov-Raljić, Jovanka and Laličić-Petronijević, Jovanka",
year = "2009",
abstract = "In this work sensory characteristics (appearance - color, brilliance, shape and surface; texture - structure, break, firmness and chewiness; aroma - odor and taste) of dietary chocolates of different compositions were evaluated, in parallel with color parameter measurements. Color was determined instrumentally on the top and bottom surfaces, using a "MINOLTA" Chroma meter CR 400 thristimulus colorimeter. Sensory evaluation was performed by a group of experienced panelists immediately after the production (0 - 30 days), and then after 90, 180, 270 and 360 days of storage under ambient conditions (t = 18 - 20 degrees C). Results were statistically analyzed by the two-factorial analysis of variance (MANOVA) and with the LSD - test. It was concluded that the storage time up to one year had statistically highly significant (p  lt  0.01) effects on the sensory attributes of chocolate, as well as on instrumentally measured color parameters.",
publisher = "MDPI, BASEL",
journal = "Sensors",
title = "Sensory Properties and Color Measurements of Dietary Chocolates with Different Compositions During Storage for Up to 360 Days",
pages = "2016-1996",
number = "3",
volume = "9",
doi = "10.3390/s90301996"
}

Popov-Raljić, J.,& Laličić-Petronijević, J.. (2009). Sensory Properties and Color Measurements of Dietary Chocolates with Different Compositions During Storage for Up to 360 Days. in Sensors
MDPI, BASEL., 9(3), 1996-2016.
https://doi.org/10.3390/s90301996

Popov-Raljić J, Laličić-Petronijević J. Sensory Properties and Color Measurements of Dietary Chocolates with Different Compositions During Storage for Up to 360 Days. in Sensors. 2009;9(3):1996-2016.
doi:10.3390/s90301996 .

Popov-Raljić, Jovanka, Laličić-Petronijević, Jovanka, "Sensory Properties and Color Measurements of Dietary Chocolates with Different Compositions During Storage for Up to 360 Days" in Sensors, 9, no. 3 (2009):1996-2016,
https://doi.org/10.3390/s90301996 . .

TY  - JOUR
AU  - Popov-Raljić, Jovanka
AU  - Lakić, Nada
AU  - Laličić-Petronijević, Jovanka
AU  - Barać, Miroljub
AU  - Sikimić, Visnja M.
PY  - 2008
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1782
AB  - In this study measurements of color parameters of UHT milk were performed, by using a MOM-color 100 photoelectric tristimulus colorimeter. Colors of UHT milk samples containing 3.2% and 1.6% milk fat, processed under industrial conditions, packed in polyethylene terephtalate ( PET) based packages, and stored for 0, 15, 30, 45, 60 and 90 days at ambient temperature (20 +/- 5 degrees C) were examined. Results are shown in four different systems that define measurement of color parameters expressed in: CIE, CIE L*a*b*, Hunter and ANLAB - Adams Nickerson systems. Average value of mean reflectance of UHT milk determined in CIE system statistically is highly significantly changed, (p  lt  0.01) depending on duration of storaging, percentage of milk fat, as well as on the interaction of the mentioned factors. For the UHT milk with 1.6% milk fat statistically significant (p  lt  0.05) decrease of psychometric chroma b* occurs after 60 days, and for milk with 3.2% milk fat established on 45(th) day of storage.
PB  - MDPI, BASEL
T2  - Sensors
T1  - Color changes of UHT milk during storage
EP  - 5974
IS  - 9
SP  - 5961
VL  - 8
DO  - 10.3390/s8095961
ER  - 

@article{
author = "Popov-Raljić, Jovanka and Lakić, Nada and Laličić-Petronijević, Jovanka and Barać, Miroljub and Sikimić, Visnja M.",
year = "2008",
abstract = "In this study measurements of color parameters of UHT milk were performed, by using a MOM-color 100 photoelectric tristimulus colorimeter. Colors of UHT milk samples containing 3.2% and 1.6% milk fat, processed under industrial conditions, packed in polyethylene terephtalate ( PET) based packages, and stored for 0, 15, 30, 45, 60 and 90 days at ambient temperature (20 +/- 5 degrees C) were examined. Results are shown in four different systems that define measurement of color parameters expressed in: CIE, CIE L*a*b*, Hunter and ANLAB - Adams Nickerson systems. Average value of mean reflectance of UHT milk determined in CIE system statistically is highly significantly changed, (p  lt  0.01) depending on duration of storaging, percentage of milk fat, as well as on the interaction of the mentioned factors. For the UHT milk with 1.6% milk fat statistically significant (p  lt  0.05) decrease of psychometric chroma b* occurs after 60 days, and for milk with 3.2% milk fat established on 45(th) day of storage.",
publisher = "MDPI, BASEL",
journal = "Sensors",
title = "Color changes of UHT milk during storage",
pages = "5974-5961",
number = "9",
volume = "8",
doi = "10.3390/s8095961"
}

Popov-Raljić, J., Lakić, N., Laličić-Petronijević, J., Barać, M.,& Sikimić, V. M.. (2008). Color changes of UHT milk during storage. in Sensors
MDPI, BASEL., 8(9), 5961-5974.
https://doi.org/10.3390/s8095961

Popov-Raljić J, Lakić N, Laličić-Petronijević J, Barać M, Sikimić VM. Color changes of UHT milk during storage. in Sensors. 2008;8(9):5961-5974.
doi:10.3390/s8095961 .

Popov-Raljić, Jovanka, Lakić, Nada, Laličić-Petronijević, Jovanka, Barać, Miroljub, Sikimić, Visnja M., "Color changes of UHT milk during storage" in Sensors, 8, no. 9 (2008):5961-5974,
https://doi.org/10.3390/s8095961 . .

TY  - JOUR
AU  - Popov-Raljić, Jovanka
AU  - Laličić, Jovanka
PY  - 2007
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1385
AB  - In this work color quality characteristics of the upper surfaces of commercial dietary chocolates of different manufacturers were investigated. Color was determined instrumentally, using the three stimulus colorimeter "MINOLTA" Chroma meter CR 400. Results were expressed in CIE, CIELab and Hünter systems, immediately after the production (0 - 30 days and after 90, 180, 270 and 360 days of keeping in storage at the temperature of 15°C. Whitening Index (WI) was also calculated. On the basis of the obtained results, it could be concluded that all the analyzed samples of dietary chocolates had approximately the same color characteristics qualities (lightness, nuance and color saturation), having only negligible variations, during keeping and storage at 15°C for up to 1 year.
AB  - U ovom radu su ispitane karakteristike kvaliteta boje gornje površine komercijalnih dijetetskih čokolada, različitih proizvođača. Boja je određena instrumentalno, na fotoelektričnom tristimulusnom kolorimetru "MINOLTA", Chroma meter, CR 400. Rezultati su izraženi u CIE, CIE Lab i Hünter-ovom sistemu i to odmah nakon proizvodnje (0-30 dana), posle 90, 180, 270 i 360 dana čuvanja i skladištenja, pri temperaturi do 15°C. Izračunata je vrednost indeksa beline (WI). Na osnovu dobijenih rezultata možemo zakjlučiti da su svi analizirani uzorci dijetetskih čokolada približno istih karakteristika kvaliteta boje (svetloća, nijansa, zasićenost), uz blaga, neznatna odstupanja, a tokom čuvanja i skladištenja na temperaturi do 15°C do godinu dana.
PB  - Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd
T2  - Journal of Agricultural Sciences (Belgrade)
T1  - Dietary chocolate colors during their storage up to 1 year
T1  - Boja dijetetskih čokolada tokom skladištenja do godinu dana
EP  - 74
IS  - 1
SP  - 65
VL  - 52
DO  - 10.2298/JAS0701065P
ER  - 

@article{
author = "Popov-Raljić, Jovanka and Laličić, Jovanka",
year = "2007",
abstract = "In this work color quality characteristics of the upper surfaces of commercial dietary chocolates of different manufacturers were investigated. Color was determined instrumentally, using the three stimulus colorimeter "MINOLTA" Chroma meter CR 400. Results were expressed in CIE, CIELab and Hünter systems, immediately after the production (0 - 30 days and after 90, 180, 270 and 360 days of keeping in storage at the temperature of 15°C. Whitening Index (WI) was also calculated. On the basis of the obtained results, it could be concluded that all the analyzed samples of dietary chocolates had approximately the same color characteristics qualities (lightness, nuance and color saturation), having only negligible variations, during keeping and storage at 15°C for up to 1 year., U ovom radu su ispitane karakteristike kvaliteta boje gornje površine komercijalnih dijetetskih čokolada, različitih proizvođača. Boja je određena instrumentalno, na fotoelektričnom tristimulusnom kolorimetru "MINOLTA", Chroma meter, CR 400. Rezultati su izraženi u CIE, CIE Lab i Hünter-ovom sistemu i to odmah nakon proizvodnje (0-30 dana), posle 90, 180, 270 i 360 dana čuvanja i skladištenja, pri temperaturi do 15°C. Izračunata je vrednost indeksa beline (WI). Na osnovu dobijenih rezultata možemo zakjlučiti da su svi analizirani uzorci dijetetskih čokolada približno istih karakteristika kvaliteta boje (svetloća, nijansa, zasićenost), uz blaga, neznatna odstupanja, a tokom čuvanja i skladištenja na temperaturi do 15°C do godinu dana.",
publisher = "Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd",
journal = "Journal of Agricultural Sciences (Belgrade)",
title = "Dietary chocolate colors during their storage up to 1 year, Boja dijetetskih čokolada tokom skladištenja do godinu dana",
pages = "74-65",
number = "1",
volume = "52",
doi = "10.2298/JAS0701065P"
}

Popov-Raljić, J.,& Laličić, J.. (2007). Dietary chocolate colors during their storage up to 1 year. in Journal of Agricultural Sciences (Belgrade)
Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd., 52(1), 65-74.
https://doi.org/10.2298/JAS0701065P

Popov-Raljić J, Laličić J. Dietary chocolate colors during their storage up to 1 year. in Journal of Agricultural Sciences (Belgrade). 2007;52(1):65-74.
doi:10.2298/JAS0701065P .

Popov-Raljić, Jovanka, Laličić, Jovanka, "Dietary chocolate colors during their storage up to 1 year" in Journal of Agricultural Sciences (Belgrade), 52, no. 1 (2007):65-74,
https://doi.org/10.2298/JAS0701065P . .

TY  - JOUR
AU  - Laličić, Jovanka
AU  - Rabrenović, Biljana
AU  - Popov-Raljić, Jovanka
AU  - Pićurić-Jovanović, Ksenija
PY  - 2005
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1087
AB  - Palm kernel oil and palm oil are obtained from the fruit of Elaeis guineensis. The kernel of the soft fruit contains about 45% oil. In palm kernel oil most of the fatty acids are lauric acid and lower with iodine value maximum 21. This heavy preponderance of lauric acid that gives palm kernel oil sharp melting properties, solid composition at room temperature and a low melting point. Palm kernel oil can be fractionated into a solid and a liquid fraction, known as stearin and olein, respectively. By blending the basic palm kernel oil products in different proportions, alone or with other oils, a large number of specialty products can be made for the use in food industry. Products of PKO and their mixtures are mainly used in fats analogues to cocoa butter, different filling creams for biscuits and cakes compound chocolates and coatings and margarines.
AB  - Ulje palmine koštice (UPK), kao i palmino ulje, se izdvajaju iz ploda biljke Elaeis guineensis. Koštica koja se nalazi u plodu palme sadrži oko 45% ulja. Kod ovog ulja većinu masnih kiselina čine laurinska i nižemolekularne masne kiseline, dok jodni broj ne prelazi 21 g/100g. Upravo zahvaljujući dominaciji laurinske kiseline UPK se odlikuje uskim intervalom topljenja, čvrstom konzistencijom na sobnoj temperaturi i niskom tačkom topljenja. Frakcionisanjem ovog ulja mogu se dobiti dve frakcije: čvrsta (stearin) i tečna (olein). Mešanjem osnovnih UPK frakcija u različitim odnosima, sa ili bez dodatka drugih ulja, može se formirati čitav niz specifičnih proizvoda specijalne namene koji imaju značajnu primenu u prehrambenoj industriji. Produkti UPK i njihove mešavine uglavnom se koriste u mastima analognim kakao-maslacu, različitim mešavinama masti za punjenja za keks i kolače proizvodima sličnim čokoladnim, prelivima i margarinima.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad
T2  - Uljarstvo
T1  - Possibility of palm kernel oil use in confectionary industry
T1  - Mogućnosti primene ulja palmine koštice u konditorskoj industriji
EP  - 40
IS  - 3-4
SP  - 35
VL  - 36
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1087
ER  - 

@article{
author = "Laličić, Jovanka and Rabrenović, Biljana and Popov-Raljić, Jovanka and Pićurić-Jovanović, Ksenija",
year = "2005",
abstract = "Palm kernel oil and palm oil are obtained from the fruit of Elaeis guineensis. The kernel of the soft fruit contains about 45% oil. In palm kernel oil most of the fatty acids are lauric acid and lower with iodine value maximum 21. This heavy preponderance of lauric acid that gives palm kernel oil sharp melting properties, solid composition at room temperature and a low melting point. Palm kernel oil can be fractionated into a solid and a liquid fraction, known as stearin and olein, respectively. By blending the basic palm kernel oil products in different proportions, alone or with other oils, a large number of specialty products can be made for the use in food industry. Products of PKO and their mixtures are mainly used in fats analogues to cocoa butter, different filling creams for biscuits and cakes compound chocolates and coatings and margarines., Ulje palmine koštice (UPK), kao i palmino ulje, se izdvajaju iz ploda biljke Elaeis guineensis. Koštica koja se nalazi u plodu palme sadrži oko 45% ulja. Kod ovog ulja većinu masnih kiselina čine laurinska i nižemolekularne masne kiseline, dok jodni broj ne prelazi 21 g/100g. Upravo zahvaljujući dominaciji laurinske kiseline UPK se odlikuje uskim intervalom topljenja, čvrstom konzistencijom na sobnoj temperaturi i niskom tačkom topljenja. Frakcionisanjem ovog ulja mogu se dobiti dve frakcije: čvrsta (stearin) i tečna (olein). Mešanjem osnovnih UPK frakcija u različitim odnosima, sa ili bez dodatka drugih ulja, može se formirati čitav niz specifičnih proizvoda specijalne namene koji imaju značajnu primenu u prehrambenoj industriji. Produkti UPK i njihove mešavine uglavnom se koriste u mastima analognim kakao-maslacu, različitim mešavinama masti za punjenja za keks i kolače proizvodima sličnim čokoladnim, prelivima i margarinima.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad",
journal = "Uljarstvo",
title = "Possibility of palm kernel oil use in confectionary industry, Mogućnosti primene ulja palmine koštice u konditorskoj industriji",
pages = "40-35",
number = "3-4",
volume = "36",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1087"
}

Laličić, J., Rabrenović, B., Popov-Raljić, J.,& Pićurić-Jovanović, K.. (2005). Possibility of palm kernel oil use in confectionary industry. in Uljarstvo
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad., 36(3-4), 35-40.
https://hdl.handle.net/21.15107/rcub_agrospace_1087

Laličić J, Rabrenović B, Popov-Raljić J, Pićurić-Jovanović K. Possibility of palm kernel oil use in confectionary industry. in Uljarstvo. 2005;36(3-4):35-40.
https://hdl.handle.net/21.15107/rcub_agrospace_1087 .

Laličić, Jovanka, Rabrenović, Biljana, Popov-Raljić, Jovanka, Pićurić-Jovanović, Ksenija, "Possibility of palm kernel oil use in confectionary industry" in Uljarstvo, 36, no. 3-4 (2005):35-40,
https://hdl.handle.net/21.15107/rcub_agrospace_1087 .

TY  - JOUR
AU  - Popov-Raljić, Jovanka
AU  - Laličić, Jovanka
AU  - Gorjanović, Radmila
AU  - Sikimić, Višnja
PY  - 2005
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/949
AB  - Regulation on quality and other requests for fine bakery products, breakfast cereals and snack products ("Official gazette SCG", No. 12/2005) ascribes quality and other demands for specific products, which must be fulfilled in production and trading. According to this regulation, fine bakery constitute of cookies and related products (cookie, cracker, fancy cookie-tea, biscuit honey cake, durable sweet cake, biscuit, wafer and salted pastry) and dessert products (cakes and other kickshaw products). Survey on sensory evaluation of respective confectionery products, such as cookies, crackers and salted pastry, has been presented in the paper (parallel evaluation at Novi Sad Fair and contemporary DLG - method of sensory evaluation, 1995).
AB  - Pravilnik o kvalitetu i drugim zahtevima za fine pekarske proizvode, žita za doručak i snek proizvode ("Sl. list SCG" br. 12/2005) propisuje zahteve za navedene proizvode koji moraju biti ispunjeni u proizvodnji i prometu. Na osnovu ovog Pravilnika u fine pekarske proizvode se svrstavaju: keks i srodni proizvodi (keks, kreker, čajno pecivo, medenjak, trajni slatki kolači, biskvit, vafel i slana peciva) i poslastičarski proizvodi (kolači i ostali poslastičarski proizvodi). S aspekta definisanja senzornog kvaliteta važno je vrednovati prvenstveno površinski (spoljni) izgled, miris, ukus i aromu, a poseban akcenat dati ocenjivanju strukture (unutrašnjeg rasporeda čestica) i teksture finalnog proizvoda. U ovom radu prikazana je mogućnost senzornog ocenjivanja pojedinih brašneno-konditorskih proizvoda, odnosno tvrdog keksa, krekera i slanog peciva (uporedo ocenjivanje na Novosadskom sajmu i savremene DLG-metode senzornog ocenjivanja, 1995).
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet - Zavod za tehnologiju žita i brašna, Novi Sad i Udruženje za nauku i tehnologiju žita, Novi Sad
T2  - Žito-hleb
T1  - Survey on possibilities of sensory evaluation of confectionary products made of flour, cookies, crackers and salted pastry
T1  - Predlog mogućnosti senzornog vrednovanja brašneno-konditorskih proizvoda u tipu tvrdog keksa, krekera i slanog peciva
EP  - 184
IS  - 4-5
SP  - 179
VL  - 32
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_949
ER  - 

@article{
author = "Popov-Raljić, Jovanka and Laličić, Jovanka and Gorjanović, Radmila and Sikimić, Višnja",
year = "2005",
abstract = "Regulation on quality and other requests for fine bakery products, breakfast cereals and snack products ("Official gazette SCG", No. 12/2005) ascribes quality and other demands for specific products, which must be fulfilled in production and trading. According to this regulation, fine bakery constitute of cookies and related products (cookie, cracker, fancy cookie-tea, biscuit honey cake, durable sweet cake, biscuit, wafer and salted pastry) and dessert products (cakes and other kickshaw products). Survey on sensory evaluation of respective confectionery products, such as cookies, crackers and salted pastry, has been presented in the paper (parallel evaluation at Novi Sad Fair and contemporary DLG - method of sensory evaluation, 1995)., Pravilnik o kvalitetu i drugim zahtevima za fine pekarske proizvode, žita za doručak i snek proizvode ("Sl. list SCG" br. 12/2005) propisuje zahteve za navedene proizvode koji moraju biti ispunjeni u proizvodnji i prometu. Na osnovu ovog Pravilnika u fine pekarske proizvode se svrstavaju: keks i srodni proizvodi (keks, kreker, čajno pecivo, medenjak, trajni slatki kolači, biskvit, vafel i slana peciva) i poslastičarski proizvodi (kolači i ostali poslastičarski proizvodi). S aspekta definisanja senzornog kvaliteta važno je vrednovati prvenstveno površinski (spoljni) izgled, miris, ukus i aromu, a poseban akcenat dati ocenjivanju strukture (unutrašnjeg rasporeda čestica) i teksture finalnog proizvoda. U ovom radu prikazana je mogućnost senzornog ocenjivanja pojedinih brašneno-konditorskih proizvoda, odnosno tvrdog keksa, krekera i slanog peciva (uporedo ocenjivanje na Novosadskom sajmu i savremene DLG-metode senzornog ocenjivanja, 1995).",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet - Zavod za tehnologiju žita i brašna, Novi Sad i Udruženje za nauku i tehnologiju žita, Novi Sad",
journal = "Žito-hleb",
title = "Survey on possibilities of sensory evaluation of confectionary products made of flour, cookies, crackers and salted pastry, Predlog mogućnosti senzornog vrednovanja brašneno-konditorskih proizvoda u tipu tvrdog keksa, krekera i slanog peciva",
pages = "184-179",
number = "4-5",
volume = "32",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_949"
}

Popov-Raljić, J., Laličić, J., Gorjanović, R.,& Sikimić, V.. (2005). Survey on possibilities of sensory evaluation of confectionary products made of flour, cookies, crackers and salted pastry. in Žito-hleb
Univerzitet u Novom Sadu - Tehnološki fakultet - Zavod za tehnologiju žita i brašna, Novi Sad i Udruženje za nauku i tehnologiju žita, Novi Sad., 32(4-5), 179-184.
https://hdl.handle.net/21.15107/rcub_agrospace_949

Popov-Raljić J, Laličić J, Gorjanović R, Sikimić V. Survey on possibilities of sensory evaluation of confectionary products made of flour, cookies, crackers and salted pastry. in Žito-hleb. 2005;32(4-5):179-184.
https://hdl.handle.net/21.15107/rcub_agrospace_949 .

Popov-Raljić, Jovanka, Laličić, Jovanka, Gorjanović, Radmila, Sikimić, Višnja, "Survey on possibilities of sensory evaluation of confectionary products made of flour, cookies, crackers and salted pastry" in Žito-hleb, 32, no. 4-5 (2005):179-184,
https://hdl.handle.net/21.15107/rcub_agrospace_949 .

TY  - JOUR
AU  - Ivanović, Mirjana D.
AU  - Bulatović, Aleksandar V.
AU  - Popov-Raljić, Jovanka
AU  - Perunović, Marija
AU  - Živković, Dušan
PY  - 2002
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/424
AB  - The present study was undertaken to investigate the effects of the presence of different concentrations of GRINSTEDTM Carrageenan CC 250 (0.25%, 0.4% and 0.55% related to the mass of raw material) on selected technological and sensory properties of smoked pork loin. Changes in mass during production process and water content were observed. Sensory evaluation included estimation of cut appearance, consistency, odor, taste, color, tenderness firmness and plasticity. It was found that water retention and muscle structure binding were strongly influenced by carrageenan addition. Depending on applied concentration of preparation, achieved yields varied from 1.08% to 2.06%.
AB  - U radu su ispitivani efekti dodavanja različitih koncentracija karagenana GRINSTEDTM SS 250 (0.25%, 0.4% i 0.55% u odnosu na masu polazne sirovine) na odabrana tehnološka i senzorna cvojctva dimljene svinjske pečenice. Praćene su promene u masi i sadržaju vode tokom procesa proizvodnje, dok je senzorno vrednovanje obuhvatilo ispitivanje izgleda preseka, teksture, mirisa, ukusa boje, mekoće, čvrstoće i plastičnosti. Iako atipičan za ovu grupu proizvoda ispitivani aditiv je efektno uticao na uklapanje vode u proizvod, kao i na povezanost strukture mišića. U zavisnosti od primenjene koncentracije preparata, octvapen je prirast mase pečenice od 1.08 do 2.06%.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad
T2  - Acta periodica technologica
T1  - Influence of carrageenan addition on some technological and sensory properties of smoked pork loin
T1  - Uticaj dodavanja karagenana na neka tehnološka i senzorna svojstva dimljene svinjske pečenice
EP  - 18
IS  - 33
SP  - 11
DO  - 10.2298/APT0233011I
ER  - 

@article{
author = "Ivanović, Mirjana D. and Bulatović, Aleksandar V. and Popov-Raljić, Jovanka and Perunović, Marija and Živković, Dušan",
year = "2002",
abstract = "The present study was undertaken to investigate the effects of the presence of different concentrations of GRINSTEDTM Carrageenan CC 250 (0.25%, 0.4% and 0.55% related to the mass of raw material) on selected technological and sensory properties of smoked pork loin. Changes in mass during production process and water content were observed. Sensory evaluation included estimation of cut appearance, consistency, odor, taste, color, tenderness firmness and plasticity. It was found that water retention and muscle structure binding were strongly influenced by carrageenan addition. Depending on applied concentration of preparation, achieved yields varied from 1.08% to 2.06%., U radu su ispitivani efekti dodavanja različitih koncentracija karagenana GRINSTEDTM SS 250 (0.25%, 0.4% i 0.55% u odnosu na masu polazne sirovine) na odabrana tehnološka i senzorna cvojctva dimljene svinjske pečenice. Praćene su promene u masi i sadržaju vode tokom procesa proizvodnje, dok je senzorno vrednovanje obuhvatilo ispitivanje izgleda preseka, teksture, mirisa, ukusa boje, mekoće, čvrstoće i plastičnosti. Iako atipičan za ovu grupu proizvoda ispitivani aditiv je efektno uticao na uklapanje vode u proizvod, kao i na povezanost strukture mišića. U zavisnosti od primenjene koncentracije preparata, octvapen je prirast mase pečenice od 1.08 do 2.06%.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad",
journal = "Acta periodica technologica",
title = "Influence of carrageenan addition on some technological and sensory properties of smoked pork loin, Uticaj dodavanja karagenana na neka tehnološka i senzorna svojstva dimljene svinjske pečenice",
pages = "18-11",
number = "33",
doi = "10.2298/APT0233011I"
}

Ivanović, M. D., Bulatović, A. V., Popov-Raljić, J., Perunović, M.,& Živković, D.. (2002). Influence of carrageenan addition on some technological and sensory properties of smoked pork loin. in Acta periodica technologica
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad.(33), 11-18.
https://doi.org/10.2298/APT0233011I

Ivanović MD, Bulatović AV, Popov-Raljić J, Perunović M, Živković D. Influence of carrageenan addition on some technological and sensory properties of smoked pork loin. in Acta periodica technologica. 2002;(33):11-18.
doi:10.2298/APT0233011I .

Ivanović, Mirjana D., Bulatović, Aleksandar V., Popov-Raljić, Jovanka, Perunović, Marija, Živković, Dušan, "Influence of carrageenan addition on some technological and sensory properties of smoked pork loin" in Acta periodica technologica, no. 33 (2002):11-18,
https://doi.org/10.2298/APT0233011I . .