TY  - JOUR
AU  - Mitrevski, Jasmina
AU  - Pantelić, Nebojša Đ.
AU  - Dodevska, Margarita S.
AU  - Kojić, Jovana S.
AU  - Vulić, Jelena J.
AU  - Zlatanović, Snežana
AU  - Gorjanović, Stanislava
AU  - Laličić-Petronijević, Jovanka
AU  - Marjanović, Sanja
AU  - Antić, Vesna V.
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6273
AB  - The demand for ready-to-use functional foods is high, which encourages manufacturers to develop new, nutritionally valuable products. As an excellent source of biologically active compounds, beetroot (Beta vulgaris L.) is considered to have highly beneficial effects on health. This research aimed to evaluate the impact of replacing spelt flour (SF) with 15%, 20% and 25% beetroot powder (BP). The physicochemical and functional properties of biscuits baked at different temperatures (150 and 170 °C) were followed at the beginning, and after 3 and 6 months of storage as standard conditions. Moisture content and water activity (aw) gave insight into the biscuits’ shelf life. The value of aw from 0.35 to 0.56 indicated appropriate storability. Dietary fiber content in fresh biscuits ranged from 6.1% to 7.6%, protein from 9.2% to 8.9% and sugar from 30.6% to 35.9%. The content of betalain, total polyphenols and flavonoids, and antioxidant activity (DPPH, FRAP) increased with beetroot powder content incorporated. A slight decrease of all the mentioned parameters during the storage indicated satisfied retention of bioactive molecules. The content of prevalent phenolic compounds gallic and protocatechuic acid, identified by HPLC, decreased from 22.2–32.0 and 21.1–24.9 in fresh biscuits to 18.3–23.4 and 17.3–20.3 mg/100 g upon six months of storage, respectively. An increase of the L* and a* and a decrease of the b* coordinate values, compared with the control sample without beetroot values, was noticed as well as the expected level of their change during the storage. The obtained results indicated that biscuits enriched with beetroot powder showed a significantly improved functional, nutritional and antioxidant potential during storage. © 2023 by the authors.
T2  - Foods
T2  - Foods
T1  - Effect of Beetroot Powder Incorporation on Functional Properties and Shelf Life of Biscuits
IS  - 2
VL  - 12
DO  - 10.3390/foods12020322
ER  - 

@article{
author = "Mitrevski, Jasmina and Pantelić, Nebojša Đ. and Dodevska, Margarita S. and Kojić, Jovana S. and Vulić, Jelena J. and Zlatanović, Snežana and Gorjanović, Stanislava and Laličić-Petronijević, Jovanka and Marjanović, Sanja and Antić, Vesna V.",
year = "2023",
abstract = "The demand for ready-to-use functional foods is high, which encourages manufacturers to develop new, nutritionally valuable products. As an excellent source of biologically active compounds, beetroot (Beta vulgaris L.) is considered to have highly beneficial effects on health. This research aimed to evaluate the impact of replacing spelt flour (SF) with 15%, 20% and 25% beetroot powder (BP). The physicochemical and functional properties of biscuits baked at different temperatures (150 and 170 °C) were followed at the beginning, and after 3 and 6 months of storage as standard conditions. Moisture content and water activity (aw) gave insight into the biscuits’ shelf life. The value of aw from 0.35 to 0.56 indicated appropriate storability. Dietary fiber content in fresh biscuits ranged from 6.1% to 7.6%, protein from 9.2% to 8.9% and sugar from 30.6% to 35.9%. The content of betalain, total polyphenols and flavonoids, and antioxidant activity (DPPH, FRAP) increased with beetroot powder content incorporated. A slight decrease of all the mentioned parameters during the storage indicated satisfied retention of bioactive molecules. The content of prevalent phenolic compounds gallic and protocatechuic acid, identified by HPLC, decreased from 22.2–32.0 and 21.1–24.9 in fresh biscuits to 18.3–23.4 and 17.3–20.3 mg/100 g upon six months of storage, respectively. An increase of the L* and a* and a decrease of the b* coordinate values, compared with the control sample without beetroot values, was noticed as well as the expected level of their change during the storage. The obtained results indicated that biscuits enriched with beetroot powder showed a significantly improved functional, nutritional and antioxidant potential during storage. © 2023 by the authors.",
journal = "Foods, Foods",
title = "Effect of Beetroot Powder Incorporation on Functional Properties and Shelf Life of Biscuits",
number = "2",
volume = "12",
doi = "10.3390/foods12020322"
}

Mitrevski, J., Pantelić, N. Đ., Dodevska, M. S., Kojić, J. S., Vulić, J. J., Zlatanović, S., Gorjanović, S., Laličić-Petronijević, J., Marjanović, S.,& Antić, V. V.. (2023). Effect of Beetroot Powder Incorporation on Functional Properties and Shelf Life of Biscuits. in Foods, 12(2).
https://doi.org/10.3390/foods12020322

Mitrevski J, Pantelić NĐ, Dodevska MS, Kojić JS, Vulić JJ, Zlatanović S, Gorjanović S, Laličić-Petronijević J, Marjanović S, Antić VV. Effect of Beetroot Powder Incorporation on Functional Properties and Shelf Life of Biscuits. in Foods. 2023;12(2).
doi:10.3390/foods12020322 .

Mitrevski, Jasmina, Pantelić, Nebojša Đ., Dodevska, Margarita S., Kojić, Jovana S., Vulić, Jelena J., Zlatanović, Snežana, Gorjanović, Stanislava, Laličić-Petronijević, Jovanka, Marjanović, Sanja, Antić, Vesna V., "Effect of Beetroot Powder Incorporation on Functional Properties and Shelf Life of Biscuits" in Foods, 12, no. 2 (2023),
https://doi.org/10.3390/foods12020322 . .

TY  - GEN
AU  - Paunović, Dragana
AU  - Marković, Jovana
AU  - Rabrenović, Biljana
AU  - Laličić-Petronijević, Jovanka
AU  - Rajić, Jasmina
AU  - Petrović, Tanja
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6888
AB  - The pepper (Capsicum annuum L.)  is vegetables commonly used in the human diet. Due to its exceptional sensory and nutritional properties, it is readily consumed both fresh and processed into various ready meals, pickling, salads, dried spices, etc. There are a large number of cultivars of peppers that differ in shape, size, color, aroma, degree of hotness, etc. The pepper is rich source of carotenoids, vitamins, mineral matter, carbohydrates, organic acids and aromatic components. Numerous bioactive compounds found in pepper, such as vitamin C (ascorbic acid), contribute to its high antioxidant activity. 
The aim of this study was to determine the vitamin C content after different heat treatments commonly used in industrial processing of peppers, as well as in the household. The domestic cultivar “Elephant ear” was subjected to tree different thermal treatments: 1) cooked in closed and opened dish, 2) roasting in microwave oven and on the hob, and 3) frying in sunflower oil, during 15 minutes. The content of vitamin C was determined using indirect iodimetry method. The results were expressed in mg/100 g dry basis (d.b.) and compared with the fresh pepper used as a control. The content of vitamin C in the fresh sample was 1295.38 mg/100 g d.b., while in the peppers cooked in closed and opened dish its value was 1007.58 and 615.17 mg/100 g d.b., respectively. In the pepper threated in microwave oven and on the hob, the content of vitamin C was 494.51 and 1201.40 mg/100 g d.b., respectively, while its value in the fried sample was 443.65 mg/100 g d.b. The highest loss of vitamin C was observed after frying treatment (65.75%), while the lowest loss was recorded in the sample roasting on the hob (7.26%), in relation to the initial amount in unprocessed pepper. Also, the results of vitamin C content indicate that its loss was higher when the thermal treatment was performed in an opened then in the closed dish probably due to the increased presence of oxygen that may intensify oxidation.  However, the obtained quantity of vitamin C per mg/100 dry basis of the tested samples is more than enough to ensure daily intake of vitamin C and avoid its deficiency in human diet.
PB  - University of Belgrade
T2  - Book of Abstracts of 2nd International UNIfood Conference
T1  - The influence of different heat treatment on the vitamin C content in pepper (Capsicum annuum L.)
SP  - 180
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6888
ER  - 

@misc{
author = "Paunović, Dragana and Marković, Jovana and Rabrenović, Biljana and Laličić-Petronijević, Jovanka and Rajić, Jasmina and Petrović, Tanja",
year = "2021",
abstract = "The pepper (Capsicum annuum L.)  is vegetables commonly used in the human diet. Due to its exceptional sensory and nutritional properties, it is readily consumed both fresh and processed into various ready meals, pickling, salads, dried spices, etc. There are a large number of cultivars of peppers that differ in shape, size, color, aroma, degree of hotness, etc. The pepper is rich source of carotenoids, vitamins, mineral matter, carbohydrates, organic acids and aromatic components. Numerous bioactive compounds found in pepper, such as vitamin C (ascorbic acid), contribute to its high antioxidant activity. 
The aim of this study was to determine the vitamin C content after different heat treatments commonly used in industrial processing of peppers, as well as in the household. The domestic cultivar “Elephant ear” was subjected to tree different thermal treatments: 1) cooked in closed and opened dish, 2) roasting in microwave oven and on the hob, and 3) frying in sunflower oil, during 15 minutes. The content of vitamin C was determined using indirect iodimetry method. The results were expressed in mg/100 g dry basis (d.b.) and compared with the fresh pepper used as a control. The content of vitamin C in the fresh sample was 1295.38 mg/100 g d.b., while in the peppers cooked in closed and opened dish its value was 1007.58 and 615.17 mg/100 g d.b., respectively. In the pepper threated in microwave oven and on the hob, the content of vitamin C was 494.51 and 1201.40 mg/100 g d.b., respectively, while its value in the fried sample was 443.65 mg/100 g d.b. The highest loss of vitamin C was observed after frying treatment (65.75%), while the lowest loss was recorded in the sample roasting on the hob (7.26%), in relation to the initial amount in unprocessed pepper. Also, the results of vitamin C content indicate that its loss was higher when the thermal treatment was performed in an opened then in the closed dish probably due to the increased presence of oxygen that may intensify oxidation.  However, the obtained quantity of vitamin C per mg/100 dry basis of the tested samples is more than enough to ensure daily intake of vitamin C and avoid its deficiency in human diet.",
publisher = "University of Belgrade",
journal = "Book of Abstracts of 2nd International UNIfood Conference",
title = "The influence of different heat treatment on the vitamin C content in pepper (Capsicum annuum L.)",
pages = "180",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6888"
}

Paunović, D., Marković, J., Rabrenović, B., Laličić-Petronijević, J., Rajić, J.,& Petrović, T.. (2021). The influence of different heat treatment on the vitamin C content in pepper (Capsicum annuum L.). in Book of Abstracts of 2nd International UNIfood Conference
University of Belgrade., 180.
https://hdl.handle.net/21.15107/rcub_agrospace_6888

Paunović D, Marković J, Rabrenović B, Laličić-Petronijević J, Rajić J, Petrović T. The influence of different heat treatment on the vitamin C content in pepper (Capsicum annuum L.). in Book of Abstracts of 2nd International UNIfood Conference. 2021;:180.
https://hdl.handle.net/21.15107/rcub_agrospace_6888 .

Paunović, Dragana, Marković, Jovana, Rabrenović, Biljana, Laličić-Petronijević, Jovanka, Rajić, Jasmina, Petrović, Tanja, "The influence of different heat treatment on the vitamin C content in pepper (Capsicum annuum L.)" in Book of Abstracts of 2nd International UNIfood Conference (2021):180,
https://hdl.handle.net/21.15107/rcub_agrospace_6888 .

TY  - JOUR
AU  - Demin, Mirjana
AU  - Rabrenović, Biljana
AU  - Pezo, Lato
AU  - Laličić-Petronijević, Jovanka
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5354
AB  - This research was aimed to establish the optimum formulation of crackers based on buckwheat and rye flour, chia seed and extra virgin olive oil and subsequently examine the nutritional value of final products. The addition of chia seeds significantly affected the content of alpha-linolenic fatty acid, influencing the nutritional value of crackers, which led to the remarkable reduction in the omega-6/omega-3 ratio in both rye (2.5:1) and buckwheat crackers (2.4:1). Most of the amino acids (except serine, alanine, cystine) were not significantly (p  lt  0.05) affected by the share of chia seeds, as well as the type of flour used. Due to high dietary fiber and protein content, the investigated cracker may have a claim "source of fiber" and "source of protein". Sensory evaluation of crackers showed that all examined samples of crackers exhibited excellent quality, implying that the presence of chia did not diminish, but rather improved some sensory attributes, such as texture.
PB  - Springer, New York
T2  - Journal of Food Measurement and Characterization
T1  - Influence of chia seeds (Salvia hispanica L.) and extra virgin olive oil addition on nutritional properties of salty crackers
EP  - 387
IS  - 1
SP  - 378
VL  - 14
DO  - 10.1007/s11694-019-00300-7
ER  - 

@article{
author = "Demin, Mirjana and Rabrenović, Biljana and Pezo, Lato and Laličić-Petronijević, Jovanka",
year = "2020",
abstract = "This research was aimed to establish the optimum formulation of crackers based on buckwheat and rye flour, chia seed and extra virgin olive oil and subsequently examine the nutritional value of final products. The addition of chia seeds significantly affected the content of alpha-linolenic fatty acid, influencing the nutritional value of crackers, which led to the remarkable reduction in the omega-6/omega-3 ratio in both rye (2.5:1) and buckwheat crackers (2.4:1). Most of the amino acids (except serine, alanine, cystine) were not significantly (p  lt  0.05) affected by the share of chia seeds, as well as the type of flour used. Due to high dietary fiber and protein content, the investigated cracker may have a claim "source of fiber" and "source of protein". Sensory evaluation of crackers showed that all examined samples of crackers exhibited excellent quality, implying that the presence of chia did not diminish, but rather improved some sensory attributes, such as texture.",
publisher = "Springer, New York",
journal = "Journal of Food Measurement and Characterization",
title = "Influence of chia seeds (Salvia hispanica L.) and extra virgin olive oil addition on nutritional properties of salty crackers",
pages = "387-378",
number = "1",
volume = "14",
doi = "10.1007/s11694-019-00300-7"
}

Demin, M., Rabrenović, B., Pezo, L.,& Laličić-Petronijević, J.. (2020). Influence of chia seeds (Salvia hispanica L.) and extra virgin olive oil addition on nutritional properties of salty crackers. in Journal of Food Measurement and Characterization
Springer, New York., 14(1), 378-387.
https://doi.org/10.1007/s11694-019-00300-7

Demin M, Rabrenović B, Pezo L, Laličić-Petronijević J. Influence of chia seeds (Salvia hispanica L.) and extra virgin olive oil addition on nutritional properties of salty crackers. in Journal of Food Measurement and Characterization. 2020;14(1):378-387.
doi:10.1007/s11694-019-00300-7 .

Demin, Mirjana, Rabrenović, Biljana, Pezo, Lato, Laličić-Petronijević, Jovanka, "Influence of chia seeds (Salvia hispanica L.) and extra virgin olive oil addition on nutritional properties of salty crackers" in Journal of Food Measurement and Characterization, 14, no. 1 (2020):378-387,
https://doi.org/10.1007/s11694-019-00300-7 . .

TY  - JOUR
AU  - Jovanović, Marina
AU  - Petrović, Marija
AU  - Miočinović, Jelena
AU  - Zlatanović, Snežana
AU  - Laličić-Petronijević, Jovanka
AU  - Mitić-Culafić, Dragana
AU  - Gorjanović, Stanislava
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5262
AB  - To meet the demand for new functional foods in line with the trend of sustainable development, a novel probiotic yogurt fortified with 1%, 3%, and 5% apple pomace flour (APF) added immediately after inoculation with Lactobacillus acidophilus, Streptococcus thermophilus,and Bifidobacterium bifidum was developed. Upon fermentation in the presence of APF, a number of probiotic strains remained within the required range, while the syneresis of enriched yogurts was reduced up to 1.8 times in comparison to the control. Supernatants (i.e., extracted whey) obtained from yogurts with 1%, 3%, and 5% APF respectively had 1.4-, 1.8-, and 2.3-fold higher total phenolic content (TPC) than the control, 3.3-, 4.7-, and 8.0-fold higher radical scavenging (DPPH), and 1.3-, 1.6-, and 1.7-fold higher reducing activity (FRAP). Also, probiotic yogurt supernatants (3% and 5%) inhibited colon cancer cells' viability (HCT 116, 12% and 17%; SW-620, 13% and 19%, respectively). The highest firmness, cohesiveness, and viscosity index values, and the highest scores for color and taste, were obtained for yogurt with 3% APF, indicating that this is the optimal APF amount for the production of novel yogurt with functional properties.
PB  - MDPI, BASEL
T2  - Foods
T1  - Bioactivity and Sensory Properties of Probiotic Yogurt Fortified with Apple Pomace Flour
IS  - 6
VL  - 9
DO  - 10.3390/foods9060763
ER  - 

@article{
author = "Jovanović, Marina and Petrović, Marija and Miočinović, Jelena and Zlatanović, Snežana and Laličić-Petronijević, Jovanka and Mitić-Culafić, Dragana and Gorjanović, Stanislava",
year = "2020",
abstract = "To meet the demand for new functional foods in line with the trend of sustainable development, a novel probiotic yogurt fortified with 1%, 3%, and 5% apple pomace flour (APF) added immediately after inoculation with Lactobacillus acidophilus, Streptococcus thermophilus,and Bifidobacterium bifidum was developed. Upon fermentation in the presence of APF, a number of probiotic strains remained within the required range, while the syneresis of enriched yogurts was reduced up to 1.8 times in comparison to the control. Supernatants (i.e., extracted whey) obtained from yogurts with 1%, 3%, and 5% APF respectively had 1.4-, 1.8-, and 2.3-fold higher total phenolic content (TPC) than the control, 3.3-, 4.7-, and 8.0-fold higher radical scavenging (DPPH), and 1.3-, 1.6-, and 1.7-fold higher reducing activity (FRAP). Also, probiotic yogurt supernatants (3% and 5%) inhibited colon cancer cells' viability (HCT 116, 12% and 17%; SW-620, 13% and 19%, respectively). The highest firmness, cohesiveness, and viscosity index values, and the highest scores for color and taste, were obtained for yogurt with 3% APF, indicating that this is the optimal APF amount for the production of novel yogurt with functional properties.",
publisher = "MDPI, BASEL",
journal = "Foods",
title = "Bioactivity and Sensory Properties of Probiotic Yogurt Fortified with Apple Pomace Flour",
number = "6",
volume = "9",
doi = "10.3390/foods9060763"
}

Jovanović, M., Petrović, M., Miočinović, J., Zlatanović, S., Laličić-Petronijević, J., Mitić-Culafić, D.,& Gorjanović, S.. (2020). Bioactivity and Sensory Properties of Probiotic Yogurt Fortified with Apple Pomace Flour. in Foods
MDPI, BASEL., 9(6).
https://doi.org/10.3390/foods9060763

Jovanović M, Petrović M, Miočinović J, Zlatanović S, Laličić-Petronijević J, Mitić-Culafić D, Gorjanović S. Bioactivity and Sensory Properties of Probiotic Yogurt Fortified with Apple Pomace Flour. in Foods. 2020;9(6).
doi:10.3390/foods9060763 .

Jovanović, Marina, Petrović, Marija, Miočinović, Jelena, Zlatanović, Snežana, Laličić-Petronijević, Jovanka, Mitić-Culafić, Dragana, Gorjanović, Stanislava, "Bioactivity and Sensory Properties of Probiotic Yogurt Fortified with Apple Pomace Flour" in Foods, 9, no. 6 (2020),
https://doi.org/10.3390/foods9060763 . .

TY  - CONF
AU  - Radojičić, Vesna
AU  - Mlađenović, Bojan
AU  - Pejić, Lazar
AU  - Laličić-Petronijević, Jovanka
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6825
AB  - In order to reduce the harmful effects of cigarette smoke on the health of active and passive smokers, a new tobacco product - Tobacco heating system (THS) has been developed. Heating, rather than burning tobacco reduces the level of harmful and potentially harmful ingredients in the aerosol. New products are compared to cigarettes, because cigarettes are the most represented and most tested tobacco product on the market. This study aimed to compare the new THS product - IQOS (HEETS cartridges) and the Marlboro cigarette from the same manufacturer, which were available on the Serbian market. The physical characteristics of both products, the chemical characteristics of the aerosols and the amount of heavy metals in the aerosol were analyzed using standardized methods. Measurements were made in three replicates. The physical characteristics of the product showed that HEETS was 2.2 times shorter than a cigarette, 1.95 mm smaller in diameter and 25% less in weight than a cigarette. The content of total particulate phase (TPM) was reduced by 72.19%, nicotine by 30.99%, and the amount of TAR by 98.85% in HEETS condensate in relation to cigarette. Aerosol chemical analysis results indicate that the new THS product offers a lower health risk compared to traditional cigarettes consumption.
PB  - University of East Sarajevo, Faculty of Agriculture, Republic of Srpska, Bosnia
PB  - University of Belgrade, Faculty of Agriculture, Serbia
PB  - ...
C3  - XI International Scientific Agriculture Symposium “AGROSYM 2020”, Book of Abstracts
T1  - PHYSICAL AND CHEMICAL CHARACTERISTICS OF THS IN RELATION TO STANDARD CIGARETTE
EP  - 166
SP  - 166
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6825
ER  - 

@conference{
author = "Radojičić, Vesna and Mlađenović, Bojan and Pejić, Lazar and Laličić-Petronijević, Jovanka",
year = "2020",
abstract = "In order to reduce the harmful effects of cigarette smoke on the health of active and passive smokers, a new tobacco product - Tobacco heating system (THS) has been developed. Heating, rather than burning tobacco reduces the level of harmful and potentially harmful ingredients in the aerosol. New products are compared to cigarettes, because cigarettes are the most represented and most tested tobacco product on the market. This study aimed to compare the new THS product - IQOS (HEETS cartridges) and the Marlboro cigarette from the same manufacturer, which were available on the Serbian market. The physical characteristics of both products, the chemical characteristics of the aerosols and the amount of heavy metals in the aerosol were analyzed using standardized methods. Measurements were made in three replicates. The physical characteristics of the product showed that HEETS was 2.2 times shorter than a cigarette, 1.95 mm smaller in diameter and 25% less in weight than a cigarette. The content of total particulate phase (TPM) was reduced by 72.19%, nicotine by 30.99%, and the amount of TAR by 98.85% in HEETS condensate in relation to cigarette. Aerosol chemical analysis results indicate that the new THS product offers a lower health risk compared to traditional cigarettes consumption.",
publisher = "University of East Sarajevo, Faculty of Agriculture, Republic of Srpska, Bosnia, University of Belgrade, Faculty of Agriculture, Serbia, ...",
journal = "XI International Scientific Agriculture Symposium “AGROSYM 2020”, Book of Abstracts",
title = "PHYSICAL AND CHEMICAL CHARACTERISTICS OF THS IN RELATION TO STANDARD CIGARETTE",
pages = "166-166",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6825"
}

Radojičić, V., Mlađenović, B., Pejić, L.,& Laličić-Petronijević, J.. (2020). PHYSICAL AND CHEMICAL CHARACTERISTICS OF THS IN RELATION TO STANDARD CIGARETTE. in XI International Scientific Agriculture Symposium “AGROSYM 2020”, Book of Abstracts
University of East Sarajevo, Faculty of Agriculture, Republic of Srpska, Bosnia., 166-166.
https://hdl.handle.net/21.15107/rcub_agrospace_6825

Radojičić V, Mlađenović B, Pejić L, Laličić-Petronijević J. PHYSICAL AND CHEMICAL CHARACTERISTICS OF THS IN RELATION TO STANDARD CIGARETTE. in XI International Scientific Agriculture Symposium “AGROSYM 2020”, Book of Abstracts. 2020;:166-166.
https://hdl.handle.net/21.15107/rcub_agrospace_6825 .

Radojičić, Vesna, Mlađenović, Bojan, Pejić, Lazar, Laličić-Petronijević, Jovanka, "PHYSICAL AND CHEMICAL CHARACTERISTICS OF THS IN RELATION TO STANDARD CIGARETTE" in XI International Scientific Agriculture Symposium “AGROSYM 2020”, Book of Abstracts (2020):166-166,
https://hdl.handle.net/21.15107/rcub_agrospace_6825 .

TY  - CONF
AU  - Laličić-Petronijević, Jovanka
AU  - Pejić, Lazar
AU  - Radojičić, Vesna
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6826
AB  - Often referred to as worlds’ second most valuable commodity, coffee is produced in fifty countries and subsequently consumed worldwide generating a great amount of waste. Among their many other applications, this paper provides a survey of coffee by-products utilization in food industry. Coffee pulp is used to obtain volatile compounds and acetic acid by microbial activity. It can also be a source of anthocyanins, acting as natural colorants and bioactive ingredient. Recently, coffee pulp flour with high fiber (18%) and mineral (8%) content has been developed for application in confectionery and baked products. Various food additives (pectins, antioxidants and colors) can be obtained from mucilage, and even coffee honey was extracted from it. Husk is a source of citric acid and natural flavour. Silver skin has been used in combination with other ingredients in producing innovative coffee blends, bread, and biscuits, which had improved sensory and nutritional composition and reduced amount of hydroxymethylfurfural and acrylamide. Spent coffee grounds (SCG) has been used for obtaining a distilled beverage with coffee aroma and bioactive extract enriched in caffeine. Due to melanoidins content, it also exhibits an antimicrobial effect on some pathogens, such as S. aureus and E. coli. Being rich in dietary antioxidant fiber, SCG is incorporated in diverse food formulations with low glycemic and energetic value. A mixture of all coffee industry by-products is used as substrates for edible mushroom cultivation. Therefore, coffee waste, as an abundant natural material with low value, has a great potential of transferring into beneficial food products.
PB  - University of East Sarajevo, Faculty of Agriculture, Republic of Srpska, Bosnia
PB  - University of Belgrade, Faculty of Agriculture, Serbia
PB  - ...
C3  - XI International Scientific Agriculture Symposium “AGROSYM 2020”, Book of Abstracts
T1  - Utilisation Possibilities of By-Products from Coffee Production in Food Industry
EP  - 372
SP  - 372
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6826
ER  - 

@conference{
author = "Laličić-Petronijević, Jovanka and Pejić, Lazar and Radojičić, Vesna",
year = "2020",
abstract = "Often referred to as worlds’ second most valuable commodity, coffee is produced in fifty countries and subsequently consumed worldwide generating a great amount of waste. Among their many other applications, this paper provides a survey of coffee by-products utilization in food industry. Coffee pulp is used to obtain volatile compounds and acetic acid by microbial activity. It can also be a source of anthocyanins, acting as natural colorants and bioactive ingredient. Recently, coffee pulp flour with high fiber (18%) and mineral (8%) content has been developed for application in confectionery and baked products. Various food additives (pectins, antioxidants and colors) can be obtained from mucilage, and even coffee honey was extracted from it. Husk is a source of citric acid and natural flavour. Silver skin has been used in combination with other ingredients in producing innovative coffee blends, bread, and biscuits, which had improved sensory and nutritional composition and reduced amount of hydroxymethylfurfural and acrylamide. Spent coffee grounds (SCG) has been used for obtaining a distilled beverage with coffee aroma and bioactive extract enriched in caffeine. Due to melanoidins content, it also exhibits an antimicrobial effect on some pathogens, such as S. aureus and E. coli. Being rich in dietary antioxidant fiber, SCG is incorporated in diverse food formulations with low glycemic and energetic value. A mixture of all coffee industry by-products is used as substrates for edible mushroom cultivation. Therefore, coffee waste, as an abundant natural material with low value, has a great potential of transferring into beneficial food products.",
publisher = "University of East Sarajevo, Faculty of Agriculture, Republic of Srpska, Bosnia, University of Belgrade, Faculty of Agriculture, Serbia, ...",
journal = "XI International Scientific Agriculture Symposium “AGROSYM 2020”, Book of Abstracts",
title = "Utilisation Possibilities of By-Products from Coffee Production in Food Industry",
pages = "372-372",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6826"
}

Laličić-Petronijević, J., Pejić, L.,& Radojičić, V.. (2020). Utilisation Possibilities of By-Products from Coffee Production in Food Industry. in XI International Scientific Agriculture Symposium “AGROSYM 2020”, Book of Abstracts
University of East Sarajevo, Faculty of Agriculture, Republic of Srpska, Bosnia., 372-372.
https://hdl.handle.net/21.15107/rcub_agrospace_6826

Laličić-Petronijević J, Pejić L, Radojičić V. Utilisation Possibilities of By-Products from Coffee Production in Food Industry. in XI International Scientific Agriculture Symposium “AGROSYM 2020”, Book of Abstracts. 2020;:372-372.
https://hdl.handle.net/21.15107/rcub_agrospace_6826 .

Laličić-Petronijević, Jovanka, Pejić, Lazar, Radojičić, Vesna, "Utilisation Possibilities of By-Products from Coffee Production in Food Industry" in XI International Scientific Agriculture Symposium “AGROSYM 2020”, Book of Abstracts (2020):372-372,
https://hdl.handle.net/21.15107/rcub_agrospace_6826 .

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

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

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

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

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

TY  - JOUR
AU  - Sobot, Kosana
AU  - Laličić-Petronijević, Jovanka
AU  - Filipović, Vladimir
AU  - Nicetin, Milica
AU  - Filipović, Jelena
AU  - Popović, Ljiljana
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5119
AB  - Wild garlic generally improves strengths and regenerates the body and also helps in the treatment of various diseases. In this study the contribution of wild garlic osmotic dehydration process in sugar beet molasses on biscuits' quality parameters is investigated. Presented results showed that addition of osmotically dehydrated wild garlic in molasses impoved textural characteristics of biscuits by lowering hardness and increasing fracturability and also changed colour characteristics of biscuits. Chemical composition of biscuits with added osmotically dehydrated wild garlic was improved in comparison to the biscuits with added fresh wild garlic, where proteins, total sugars, celulose and ash compositions were increased in amounts of 1.86, 3.2, 15.8 and 5.76 % respectively. Addition of osmodehydrated wild garlic had provided higher Zn, Cu and Fe biscuits' content in comparison to the addition of fresh wild garlic, in amounts of 2.75, 15.33 and 15.84 % respectively. Developed mathematical models of biscuits quality parameters were statistically significant, while predicted and observed responses corresponded very well. In effort of obtaining new types of products, new application of known ingredients was proposed, allowing incorporation of sugar beet molasses' rich nutrient content in wheat products formulation.
PB  - Budapest Univ Technology Economics, Budapest
T2  - Periodica Polytechnica-Chemical Engineering
T1  - Contribution of Osmotically Dehydrated Wild Garlic on Biscuits' Quality Parameters
EP  - 507
IS  - 3
SP  - 499
VL  - 63
DO  - 10.3311/PPch.13268
ER  - 

@article{
author = "Sobot, Kosana and Laličić-Petronijević, Jovanka and Filipović, Vladimir and Nicetin, Milica and Filipović, Jelena and Popović, Ljiljana",
year = "2019",
abstract = "Wild garlic generally improves strengths and regenerates the body and also helps in the treatment of various diseases. In this study the contribution of wild garlic osmotic dehydration process in sugar beet molasses on biscuits' quality parameters is investigated. Presented results showed that addition of osmotically dehydrated wild garlic in molasses impoved textural characteristics of biscuits by lowering hardness and increasing fracturability and also changed colour characteristics of biscuits. Chemical composition of biscuits with added osmotically dehydrated wild garlic was improved in comparison to the biscuits with added fresh wild garlic, where proteins, total sugars, celulose and ash compositions were increased in amounts of 1.86, 3.2, 15.8 and 5.76 % respectively. Addition of osmodehydrated wild garlic had provided higher Zn, Cu and Fe biscuits' content in comparison to the addition of fresh wild garlic, in amounts of 2.75, 15.33 and 15.84 % respectively. Developed mathematical models of biscuits quality parameters were statistically significant, while predicted and observed responses corresponded very well. In effort of obtaining new types of products, new application of known ingredients was proposed, allowing incorporation of sugar beet molasses' rich nutrient content in wheat products formulation.",
publisher = "Budapest Univ Technology Economics, Budapest",
journal = "Periodica Polytechnica-Chemical Engineering",
title = "Contribution of Osmotically Dehydrated Wild Garlic on Biscuits' Quality Parameters",
pages = "507-499",
number = "3",
volume = "63",
doi = "10.3311/PPch.13268"
}

Sobot, K., Laličić-Petronijević, J., Filipović, V., Nicetin, M., Filipović, J.,& Popović, L.. (2019). Contribution of Osmotically Dehydrated Wild Garlic on Biscuits' Quality Parameters. in Periodica Polytechnica-Chemical Engineering
Budapest Univ Technology Economics, Budapest., 63(3), 499-507.
https://doi.org/10.3311/PPch.13268

Sobot K, Laličić-Petronijević J, Filipović V, Nicetin M, Filipović J, Popović L. Contribution of Osmotically Dehydrated Wild Garlic on Biscuits' Quality Parameters. in Periodica Polytechnica-Chemical Engineering. 2019;63(3):499-507.
doi:10.3311/PPch.13268 .

Sobot, Kosana, Laličić-Petronijević, Jovanka, Filipović, Vladimir, Nicetin, Milica, Filipović, Jelena, Popović, Ljiljana, "Contribution of Osmotically Dehydrated Wild Garlic on Biscuits' Quality Parameters" in Periodica Polytechnica-Chemical Engineering, 63, no. 3 (2019):499-507,
https://doi.org/10.3311/PPch.13268 . .

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  - Gorjanović, Stanislava
AU  - Komes, Draženka
AU  - Laličić-Petronijević, Jovanka
AU  - Pastor, Ferenc T.
AU  - Belscak-Cvitanović, Ana
AU  - Veljović, Mile
AU  - Pezo, Lato
AU  - Suznjević, Desanka Z.
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4471
AB  - Antioxidant (AO) capacity of instant, espresso, filter and Turkish/Greek coffee brews, coffee substitutes (roasted chicory root, barley, pea, chickpea, carob and dried fig) and individual compounds (phenolic acids, flavonoids, methylxanthines, N-methyl pyridinium and HMW melanoidins) was assessed using DC polarographic assay based on decrease of anodic current originating from hydroxo-perhydroxo mercury complex formed in alkaline solutions of H2O2 at potential of mercury dissolution, as well as three spectrophotometric assays (DPPH, ABTS and FRAP). A large difference between applied assays ability to recognize various types of individual AOs was noticed. Only according to DC polarographic assay significant AO activity was ascribed to methylxanthines and N-methyl pyridinum. The total content of phenolics (TPC) present in complex samples was determined by FC assay. The highest TPC was ascribed to instant coffees and coffee substitutes while the lowest to decaffeinated filter coffee. Complex samples were grouped based on principal components analysis, phenolics AO coefficient, calculated as the ratio between AO capacity and TPC, and relative AO capacity index (RACI), calculated by assigning equal weight to all applied assays including FC. The highest values of RACI were ascribed to instant coffee brews, followed by substitutes while the lowest to the decaffeinated espresso coffee.
PB  - Springer India, New Delhi
T2  - Journal of Food Science and Technology-Mysore
T1  - Antioxidant efficiency of polyphenols from coffee and coffee substitutes-electrochemical versus spectrophotometric approach
EP  - 2331
IS  - 8
SP  - 2324
VL  - 54
DO  - 10.1007/s13197-017-2672-y
ER  - 

@article{
author = "Gorjanović, Stanislava and Komes, Draženka and Laličić-Petronijević, Jovanka and Pastor, Ferenc T. and Belscak-Cvitanović, Ana and Veljović, Mile and Pezo, Lato and Suznjević, Desanka Z.",
year = "2017",
abstract = "Antioxidant (AO) capacity of instant, espresso, filter and Turkish/Greek coffee brews, coffee substitutes (roasted chicory root, barley, pea, chickpea, carob and dried fig) and individual compounds (phenolic acids, flavonoids, methylxanthines, N-methyl pyridinium and HMW melanoidins) was assessed using DC polarographic assay based on decrease of anodic current originating from hydroxo-perhydroxo mercury complex formed in alkaline solutions of H2O2 at potential of mercury dissolution, as well as three spectrophotometric assays (DPPH, ABTS and FRAP). A large difference between applied assays ability to recognize various types of individual AOs was noticed. Only according to DC polarographic assay significant AO activity was ascribed to methylxanthines and N-methyl pyridinum. The total content of phenolics (TPC) present in complex samples was determined by FC assay. The highest TPC was ascribed to instant coffees and coffee substitutes while the lowest to decaffeinated filter coffee. Complex samples were grouped based on principal components analysis, phenolics AO coefficient, calculated as the ratio between AO capacity and TPC, and relative AO capacity index (RACI), calculated by assigning equal weight to all applied assays including FC. The highest values of RACI were ascribed to instant coffee brews, followed by substitutes while the lowest to the decaffeinated espresso coffee.",
publisher = "Springer India, New Delhi",
journal = "Journal of Food Science and Technology-Mysore",
title = "Antioxidant efficiency of polyphenols from coffee and coffee substitutes-electrochemical versus spectrophotometric approach",
pages = "2331-2324",
number = "8",
volume = "54",
doi = "10.1007/s13197-017-2672-y"
}

Gorjanović, S., Komes, D., Laličić-Petronijević, J., Pastor, F. T., Belscak-Cvitanović, A., Veljović, M., Pezo, L.,& Suznjević, D. Z.. (2017). Antioxidant efficiency of polyphenols from coffee and coffee substitutes-electrochemical versus spectrophotometric approach. in Journal of Food Science and Technology-Mysore
Springer India, New Delhi., 54(8), 2324-2331.
https://doi.org/10.1007/s13197-017-2672-y

Gorjanović S, Komes D, Laličić-Petronijević J, Pastor FT, Belscak-Cvitanović A, Veljović M, Pezo L, Suznjević DZ. Antioxidant efficiency of polyphenols from coffee and coffee substitutes-electrochemical versus spectrophotometric approach. in Journal of Food Science and Technology-Mysore. 2017;54(8):2324-2331.
doi:10.1007/s13197-017-2672-y .

Gorjanović, Stanislava, Komes, Draženka, Laličić-Petronijević, Jovanka, Pastor, Ferenc T., Belscak-Cvitanović, Ana, Veljović, Mile, Pezo, Lato, Suznjević, Desanka Z., "Antioxidant efficiency of polyphenols from coffee and coffee substitutes-electrochemical versus spectrophotometric approach" in Journal of Food Science and Technology-Mysore, 54, no. 8 (2017):2324-2331,
https://doi.org/10.1007/s13197-017-2672-y . .

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  - Rabrenović, Biljana
AU  - Demin, Mirjana
AU  - Laličić-Petronijević, Jovanka
PY  - 2014
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3639
AB  - Salvia hispanica L., commonly known as chia, is pseudocereal present on the market in the form of seeds, which are sold in health food stores and usually are imported, as they are not grown commercially in our country. Chia originates from South America where it is grown for centuries and used as food, and is particularly distinctive and important because of essential ω-3, α-linolenic fatty acid content. Chia seeds oil contains up to 69.3 g/100 g of α-linolenic acid, which makes it the richest source of these fatty acids, compared to camelina (false flax) oil (Camelina sativa L.), containing 36 g/100 g, perilla oil (Perilla frutescens L.) with amount of 53 g/100 g and flaxseed oil (Linum usitatissimum L.) containing 57 g/100 g of α-linolenic fatty acid. The total oil content in the chia seeds can be up to 38.6 g/100 g. Also, the chia seeds are characterized by a high amount of protein (19-27 g/100 g), as well as dietary fiber (30 g/100 g).
AB  - Salvia hispanica L. poznatija pod imenom čia je pseudožitarica koja je prisutna na našem tržištu u vidu semenki koje se prodaju u radnjama zdrave hrane i najčešće potiču iz uvoza, jer se čia kod nas komercijalno ne uzgaja. Čia vodi poreklo iz Južne Amerike gde se već vekovima gaji i koristi u ishrani, a ono što je posebno čini važnom jeste sadržaj esencijalne ω-3 masne kiseline, α-linolenske. Ulje semenki čie sadrži i do 69,3 g/100 g α-linolenske kiseline, što je čini najbogatijim izvorom ove masne kiseline, u poređenju sa uljem semenki divljeg lana (Camelina sativa L.) koje sadrži 36 g/100 g, perila ulja (Perilla frutescens L.) sa 53 g/100 g i uljem semenki lana (Linum usitatissimum L.) koje sadrži 57 g/100 g α-linolenske kiseline. Sadržaj ulja u semenkama čie može biti i i do 38,6 g/100 g semena. Takođe, semenke karakteriše visok sadržaj proteina (19-27 g/100 g) i dijetetskih vlakana (do 30 g/100 g).
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad
T2  - Uljarstvo
T1  - Salvia hispanica L.: A potential new seed material for production of nutritionally valuable oil
T1  - Salvia hispanica L. - potencijalna sirovina za dobijanje nutritivno vrednog ulja
EP  - 84
IS  - 1
SP  - 77
VL  - 45
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_3639
ER  - 

@article{
author = "Rabrenović, Biljana and Demin, Mirjana and Laličić-Petronijević, Jovanka",
year = "2014",
abstract = "Salvia hispanica L., commonly known as chia, is pseudocereal present on the market in the form of seeds, which are sold in health food stores and usually are imported, as they are not grown commercially in our country. Chia originates from South America where it is grown for centuries and used as food, and is particularly distinctive and important because of essential ω-3, α-linolenic fatty acid content. Chia seeds oil contains up to 69.3 g/100 g of α-linolenic acid, which makes it the richest source of these fatty acids, compared to camelina (false flax) oil (Camelina sativa L.), containing 36 g/100 g, perilla oil (Perilla frutescens L.) with amount of 53 g/100 g and flaxseed oil (Linum usitatissimum L.) containing 57 g/100 g of α-linolenic fatty acid. The total oil content in the chia seeds can be up to 38.6 g/100 g. Also, the chia seeds are characterized by a high amount of protein (19-27 g/100 g), as well as dietary fiber (30 g/100 g)., Salvia hispanica L. poznatija pod imenom čia je pseudožitarica koja je prisutna na našem tržištu u vidu semenki koje se prodaju u radnjama zdrave hrane i najčešće potiču iz uvoza, jer se čia kod nas komercijalno ne uzgaja. Čia vodi poreklo iz Južne Amerike gde se već vekovima gaji i koristi u ishrani, a ono što je posebno čini važnom jeste sadržaj esencijalne ω-3 masne kiseline, α-linolenske. Ulje semenki čie sadrži i do 69,3 g/100 g α-linolenske kiseline, što je čini najbogatijim izvorom ove masne kiseline, u poređenju sa uljem semenki divljeg lana (Camelina sativa L.) koje sadrži 36 g/100 g, perila ulja (Perilla frutescens L.) sa 53 g/100 g i uljem semenki lana (Linum usitatissimum L.) koje sadrži 57 g/100 g α-linolenske kiseline. Sadržaj ulja u semenkama čie može biti i i do 38,6 g/100 g semena. Takođe, semenke karakteriše visok sadržaj proteina (19-27 g/100 g) i dijetetskih vlakana (do 30 g/100 g).",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad",
journal = "Uljarstvo",
title = "Salvia hispanica L.: A potential new seed material for production of nutritionally valuable oil, Salvia hispanica L. - potencijalna sirovina za dobijanje nutritivno vrednog ulja",
pages = "84-77",
number = "1",
volume = "45",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_3639"
}

Rabrenović, B., Demin, M.,& Laličić-Petronijević, J.. (2014). Salvia hispanica L.: A potential new seed material for production of nutritionally valuable oil. in Uljarstvo
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad., 45(1), 77-84.
https://hdl.handle.net/21.15107/rcub_agrospace_3639

Rabrenović B, Demin M, Laličić-Petronijević J. Salvia hispanica L.: A potential new seed material for production of nutritionally valuable oil. in Uljarstvo. 2014;45(1):77-84.
https://hdl.handle.net/21.15107/rcub_agrospace_3639 .

Rabrenović, Biljana, Demin, Mirjana, Laličić-Petronijević, Jovanka, "Salvia hispanica L.: A potential new seed material for production of nutritionally valuable oil" in Uljarstvo, 45, no. 1 (2014):77-84,
https://hdl.handle.net/21.15107/rcub_agrospace_3639 .

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  - THES
AU  - Laličić-Petronijević, Jovanka
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/10
AB  - Food products containing beneficial microorganisms, mostly lactic acid bacteria which effectively affect human health, represent one of the largest market of functional foods, with dairy products as the most accessible ones. Tendency that useful probiotic bacteria safer and easier survive the conditions of the gastrointestinal tract, and the need to make them available over a longer period of time compared to durability of dairy products, imposed the idea to conduct the extensive testing of probiotics in chocolate as a carrier. Research program in the scope of this dissertation was aimed at investigating the possibility of application of probiotics in different types of chocolate, because of their sensitivity to a large number of process factors and environmental conditions, and bearing in mind that sustainability is an essential property that determines their effectiveness. By including of probiotic cultures in the chocolate composition, an additional dispersed phase is introduced, which can influence the microstructure and cause a change in appearance - colour, texture, melting and rheological properties of the product. In addition, some studies suggest the possibility of an interaction between probiotic microorganisms and polyphenol components in food containing them, which may lead to a change of its antioxidant capacity. In order to establish the extent to which the incorporation of probiotics affect the dominant characteristics of different types of chocolate, an examination of their sensory, antioxidant and rheological properties was carried out immediately after production (0-30 days) and during storage of 90, ie 180 days. With the aim of determination of all factors that may affect the functionality of chocolate with probiotics, the analysis of used packaging materials, which included testing of physical-mechanical and barrier properties, were also conducted. In particular, the freeze-dried probiotic strains Lactobacillus acidophilus NCFM® and Bifidobacterium lactis HN019, as well as DUOLAC MIX L3 - microencapsulated mixture of three probiotic cultures: Lactobacillus acidophilus, Streptococcus thermophilus and Bifidobacterium breve, were added into chocolates of different composition (milk, dark with 44% and dark with 75% cocoa solids)...
AB  - Prehrambeni proizvodi koji sadrže probiotske mikroorganizme, uglavnom bakterije mlečne kiseline, sa pozitivnim učincima po zdravlje, predstavljaju jedno od najvećih tržišta funkcionalne hrane, među kojima su proizvodi od mleka najdostupniji. Težnja da korisne, probiotske bakterije bezbednije i lakše prežive uslove gastrointestinalnog trakta, kao i potreba da budu dostupne tokom dužeg vremenskog perioda u odnosu na onaj koji je ograničen trajnošću proizvoda od mleka, nametnula je ideju da se obave opsežnija ispitivanja primene probiotika na čokoladi kao nosaču. Program istraživanja u okviru ove doktorske disertacije bio je usmeren na ispitivanje mogućnosti primene probiotika u različite vrste čokolada, zbog njihove osetljivosti prema velikom broju procesnih faktora i uslovima okoline, a imajući u vidu da je održivost esencijalno svojstvo koje uslovljava njihovu efikasnost. Inkluzijom probiotskih kultura uvodi se dodatna disperzna faza u sastav čokolada, što može imati uticaja na njihovu mikrostrukturu i usloviti promene izgleda - boje, teskture, topivosti i reoloških svojstava. Pored navedenog, pojedina istraživanja ukazuju na mogućnost postojanja interakcija između probiotskih mikroorganizama i polifenolnih komponenata namirnice u koje su dodati, što može dovesti do promene njenog antioksidativnog kapaciteta. Kako bi se ustanovilo u kojoj meri je inkorporiranje probiotika uticalo na dominantna svojstva različitih vrsta čokolada, obavljeno je ispitivanje njihovih senzornih, antioksidativnih i reoloških karakteristika neposredno nakon proizvodnje (0-30 dana) i tokom skladištenja od 90, odnosno 180 dana. Radi utvrđivanja svih faktora koji mogu uticati na funcionalnost čokolada sa probioticima obavljene su i analize upotrebljenih ambalažnih materijala, koje su obuhvatale ispitivanje fizičkomehaničkih i barijernih svojstava...
PB  - Univerzitet u Beogradu, Poljoprivredni fakultet
T1  - Sensory, antioxidant and rheological properties of different types of chocolates with probiotics
T1  - Senzorna, antioksidativna i reološka svojstva različitih vrsta čokolada sa probioticima
UR  - https://hdl.handle.net/21.15107/rcub_nardus_2554
ER  - 

@phdthesis{
author = "Laličić-Petronijević, Jovanka",
year = "2012",
abstract = "Food products containing beneficial microorganisms, mostly lactic acid bacteria which effectively affect human health, represent one of the largest market of functional foods, with dairy products as the most accessible ones. Tendency that useful probiotic bacteria safer and easier survive the conditions of the gastrointestinal tract, and the need to make them available over a longer period of time compared to durability of dairy products, imposed the idea to conduct the extensive testing of probiotics in chocolate as a carrier. Research program in the scope of this dissertation was aimed at investigating the possibility of application of probiotics in different types of chocolate, because of their sensitivity to a large number of process factors and environmental conditions, and bearing in mind that sustainability is an essential property that determines their effectiveness. By including of probiotic cultures in the chocolate composition, an additional dispersed phase is introduced, which can influence the microstructure and cause a change in appearance - colour, texture, melting and rheological properties of the product. In addition, some studies suggest the possibility of an interaction between probiotic microorganisms and polyphenol components in food containing them, which may lead to a change of its antioxidant capacity. In order to establish the extent to which the incorporation of probiotics affect the dominant characteristics of different types of chocolate, an examination of their sensory, antioxidant and rheological properties was carried out immediately after production (0-30 days) and during storage of 90, ie 180 days. With the aim of determination of all factors that may affect the functionality of chocolate with probiotics, the analysis of used packaging materials, which included testing of physical-mechanical and barrier properties, were also conducted. In particular, the freeze-dried probiotic strains Lactobacillus acidophilus NCFM® and Bifidobacterium lactis HN019, as well as DUOLAC MIX L3 - microencapsulated mixture of three probiotic cultures: Lactobacillus acidophilus, Streptococcus thermophilus and Bifidobacterium breve, were added into chocolates of different composition (milk, dark with 44% and dark with 75% cocoa solids)..., Prehrambeni proizvodi koji sadrže probiotske mikroorganizme, uglavnom bakterije mlečne kiseline, sa pozitivnim učincima po zdravlje, predstavljaju jedno od najvećih tržišta funkcionalne hrane, među kojima su proizvodi od mleka najdostupniji. Težnja da korisne, probiotske bakterije bezbednije i lakše prežive uslove gastrointestinalnog trakta, kao i potreba da budu dostupne tokom dužeg vremenskog perioda u odnosu na onaj koji je ograničen trajnošću proizvoda od mleka, nametnula je ideju da se obave opsežnija ispitivanja primene probiotika na čokoladi kao nosaču. Program istraživanja u okviru ove doktorske disertacije bio je usmeren na ispitivanje mogućnosti primene probiotika u različite vrste čokolada, zbog njihove osetljivosti prema velikom broju procesnih faktora i uslovima okoline, a imajući u vidu da je održivost esencijalno svojstvo koje uslovljava njihovu efikasnost. Inkluzijom probiotskih kultura uvodi se dodatna disperzna faza u sastav čokolada, što može imati uticaja na njihovu mikrostrukturu i usloviti promene izgleda - boje, teskture, topivosti i reoloških svojstava. Pored navedenog, pojedina istraživanja ukazuju na mogućnost postojanja interakcija između probiotskih mikroorganizama i polifenolnih komponenata namirnice u koje su dodati, što može dovesti do promene njenog antioksidativnog kapaciteta. Kako bi se ustanovilo u kojoj meri je inkorporiranje probiotika uticalo na dominantna svojstva različitih vrsta čokolada, obavljeno je ispitivanje njihovih senzornih, antioksidativnih i reoloških karakteristika neposredno nakon proizvodnje (0-30 dana) i tokom skladištenja od 90, odnosno 180 dana. Radi utvrđivanja svih faktora koji mogu uticati na funcionalnost čokolada sa probioticima obavljene su i analize upotrebljenih ambalažnih materijala, koje su obuhvatale ispitivanje fizičkomehaničkih i barijernih svojstava...",
publisher = "Univerzitet u Beogradu, Poljoprivredni fakultet",
title = "Sensory, antioxidant and rheological properties of different types of chocolates with probiotics, Senzorna, antioksidativna i reološka svojstva različitih vrsta čokolada sa probioticima",
url = "https://hdl.handle.net/21.15107/rcub_nardus_2554"
}

Laličić-Petronijević, J.. (2012). Sensory, antioxidant and rheological properties of different types of chocolates with probiotics. 
Univerzitet u Beogradu, Poljoprivredni fakultet..
https://hdl.handle.net/21.15107/rcub_nardus_2554

Laličić-Petronijević J. Sensory, antioxidant and rheological properties of different types of chocolates with probiotics. 2012;.
https://hdl.handle.net/21.15107/rcub_nardus_2554 .

Laličić-Petronijević, Jovanka, "Sensory, antioxidant and rheological properties of different types of chocolates with probiotics" (2012),
https://hdl.handle.net/21.15107/rcub_nardus_2554 .

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 .