TY  - GEN
AU  - Petrović, Tanja S.
AU  - Stevanović, Snežana M.
AU  - Paunović, Dragana M.
AU  - Rajić, Jasmina R.
AU  - Rabrenović, Biljana B.
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6899
AB  - Conventional packaging must be inert and represent only a passive barrier in the protection of food
products from external environmental conditions. Active packaging is an innovative concept
designed to incorporate appropriate active substances into a conventional packaging unit in various ways. The role of active substances is to react with certain components of the food or surrounding atmosphere (headspace), with the aim of extending the shelf life, while the initial quality of food remains unchanged. Active substances can be applied in the form of absorbers, emitters or other techniques. Oxygen scavengers, ethylene, liquid and moisture absorbers, flavor and odor absorbers or emitters, antimicrobials, etc. are the most commonly used systems of active packaging.
Intelligent packaging is created to monitor the condition of packaged food or the environment in
order to provide information about its quality during transportation and storage. Intelligent
packaging implies the use of different indicators, sensors and identification using RFID (Radio
Frequency Identification Device - RFID) tags. The first task in designing an intelligent packaging
system is to find a reliable interaction between the components of indicator and sensor with the
packaged food product or headspace of packaging. They usually react with volatile compounds such as amines, ammonia, and ethanol and metabolites such as H2S, CO2, O2, and ethylene that occur as a result of food decomposition and spoilage. These changes are most often reflected in the color change of intelligent systems, thus indicating, in real time, the quality and safety of packaged products. Intelligent packaging commonly includes time-temperature indicators, gas indicators, and freshness and ripening sensors. In addition, innovation and improvement of nanotechnology and nanomaterials will enable the development of better and new active and intelligent packaging.
PB  - University of Belgrade
T2  - 2nd International UNIfood Conference
T1  - Active and intelligent packaging of food products
SP  - 164
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6899
ER  - 

@misc{
author = "Petrović, Tanja S. and Stevanović, Snežana M. and Paunović, Dragana M. and Rajić, Jasmina R. and Rabrenović, Biljana B.",
year = "2021",
abstract = "Conventional packaging must be inert and represent only a passive barrier in the protection of food
products from external environmental conditions. Active packaging is an innovative concept
designed to incorporate appropriate active substances into a conventional packaging unit in various ways. The role of active substances is to react with certain components of the food or surrounding atmosphere (headspace), with the aim of extending the shelf life, while the initial quality of food remains unchanged. Active substances can be applied in the form of absorbers, emitters or other techniques. Oxygen scavengers, ethylene, liquid and moisture absorbers, flavor and odor absorbers or emitters, antimicrobials, etc. are the most commonly used systems of active packaging.
Intelligent packaging is created to monitor the condition of packaged food or the environment in
order to provide information about its quality during transportation and storage. Intelligent
packaging implies the use of different indicators, sensors and identification using RFID (Radio
Frequency Identification Device - RFID) tags. The first task in designing an intelligent packaging
system is to find a reliable interaction between the components of indicator and sensor with the
packaged food product or headspace of packaging. They usually react with volatile compounds such as amines, ammonia, and ethanol and metabolites such as H2S, CO2, O2, and ethylene that occur as a result of food decomposition and spoilage. These changes are most often reflected in the color change of intelligent systems, thus indicating, in real time, the quality and safety of packaged products. Intelligent packaging commonly includes time-temperature indicators, gas indicators, and freshness and ripening sensors. In addition, innovation and improvement of nanotechnology and nanomaterials will enable the development of better and new active and intelligent packaging.",
publisher = "University of Belgrade",
journal = "2nd International UNIfood Conference",
title = "Active and intelligent packaging of food products",
pages = "164",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6899"
}

Petrović, T. S., Stevanović, S. M., Paunović, D. M., Rajić, J. R.,& Rabrenović, B. B.. (2021). Active and intelligent packaging of food products. in 2nd International UNIfood Conference
University of Belgrade., 164.
https://hdl.handle.net/21.15107/rcub_agrospace_6899

Petrović TS, Stevanović SM, Paunović DM, Rajić JR, Rabrenović BB. Active and intelligent packaging of food products. in 2nd International UNIfood Conference. 2021;:164.
https://hdl.handle.net/21.15107/rcub_agrospace_6899 .

Petrović, Tanja S., Stevanović, Snežana M., Paunović, Dragana M., Rajić, Jasmina R., Rabrenović, Biljana B., "Active and intelligent packaging of food products" in 2nd International UNIfood Conference (2021):164,
https://hdl.handle.net/21.15107/rcub_agrospace_6899 .

TY  - JOUR
AU  - Stevanović, Snežana M.
AU  - Petrović, Tanja S.
AU  - Marković, Dragan D.
AU  - Milovančević, Uroš M.
AU  - Stevanović, Simo
AU  - Urošević, Tijana
AU  - Kozarski, Maja
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5946
AB  - The effects of different freezing methods and long-term frozen storage on quality of strawberry and raspberry were investigated, that is, the retention of initial property and free radical scavenging (AO) activity after individual quick freezing (IQF) and conventional (discontinuous) freezing. The physicochemical properties, vitamin C, and AO activity were more affected by long-term frozen storage than by freezing itself; however, their better retention was obtained after IQF. Moreover, AO activity was found to be higher in frozen samples compared to fresh fruits, but significant decrease was detected after 8 months of frozen storage. Despite the significantly higher initial content of vitamin C in strawberry, it demonstrated a lower AO activity than raspberry. Sensory attributes were significantly affected by freezing; the most considerable changes were recorded on their texture/firmness, especially after conventional (slow) freezing. Therefore, IQF can generally be suggested as a more suitable method of preserving these delicate fruits than slow freezing. Practical applications: Nowadays, consumers are increasingly interested in foods that possess not only good nutritional value but also health-promoting property. Berries are known as rich sources of micronutrients and antioxidant compounds, but consumption of fresh strawberry and raspberry fruits may be limited because of seasonal and market availability; therefore, they must be preserved commonly by freezing. Frozen food industry is of crucial importance for developing countries, in which the fast freezing industry is rapidly developed. Investigation of the effect of industrial freezing and frozen storage on retention of the quality-related property and antioxidant activity is important for providing the best quality for consumers and health benefits, as well as international fruit trade. In addition, the results obtained in this study could provide best practice and guidance for the frozen fruit industry.
PB  - John Wiley and Sons Inc
T2  - Journal of Food Processing and Preservation
T1  - Changes of quality and free radical scavenging activity of strawberry and raspberry frozen under different conditions
DO  - 10.1111/jfpp.15981
ER  - 

@article{
author = "Stevanović, Snežana M. and Petrović, Tanja S. and Marković, Dragan D. and Milovančević, Uroš M. and Stevanović, Simo and Urošević, Tijana and Kozarski, Maja",
year = "2021",
abstract = "The effects of different freezing methods and long-term frozen storage on quality of strawberry and raspberry were investigated, that is, the retention of initial property and free radical scavenging (AO) activity after individual quick freezing (IQF) and conventional (discontinuous) freezing. The physicochemical properties, vitamin C, and AO activity were more affected by long-term frozen storage than by freezing itself; however, their better retention was obtained after IQF. Moreover, AO activity was found to be higher in frozen samples compared to fresh fruits, but significant decrease was detected after 8 months of frozen storage. Despite the significantly higher initial content of vitamin C in strawberry, it demonstrated a lower AO activity than raspberry. Sensory attributes were significantly affected by freezing; the most considerable changes were recorded on their texture/firmness, especially after conventional (slow) freezing. Therefore, IQF can generally be suggested as a more suitable method of preserving these delicate fruits than slow freezing. Practical applications: Nowadays, consumers are increasingly interested in foods that possess not only good nutritional value but also health-promoting property. Berries are known as rich sources of micronutrients and antioxidant compounds, but consumption of fresh strawberry and raspberry fruits may be limited because of seasonal and market availability; therefore, they must be preserved commonly by freezing. Frozen food industry is of crucial importance for developing countries, in which the fast freezing industry is rapidly developed. Investigation of the effect of industrial freezing and frozen storage on retention of the quality-related property and antioxidant activity is important for providing the best quality for consumers and health benefits, as well as international fruit trade. In addition, the results obtained in this study could provide best practice and guidance for the frozen fruit industry.",
publisher = "John Wiley and Sons Inc",
journal = "Journal of Food Processing and Preservation",
title = "Changes of quality and free radical scavenging activity of strawberry and raspberry frozen under different conditions",
doi = "10.1111/jfpp.15981"
}

Stevanović, S. M., Petrović, T. S., Marković, D. D., Milovančević, U. M., Stevanović, S., Urošević, T.,& Kozarski, M.. (2021). Changes of quality and free radical scavenging activity of strawberry and raspberry frozen under different conditions. in Journal of Food Processing and Preservation
John Wiley and Sons Inc..
https://doi.org/10.1111/jfpp.15981

Stevanović SM, Petrović TS, Marković DD, Milovančević UM, Stevanović S, Urošević T, Kozarski M. Changes of quality and free radical scavenging activity of strawberry and raspberry frozen under different conditions. in Journal of Food Processing and Preservation. 2021;.
doi:10.1111/jfpp.15981 .

Stevanović, Snežana M., Petrović, Tanja S., Marković, Dragan D., Milovančević, Uroš M., Stevanović, Simo, Urošević, Tijana, Kozarski, Maja, "Changes of quality and free radical scavenging activity of strawberry and raspberry frozen under different conditions" in Journal of Food Processing and Preservation (2021),
https://doi.org/10.1111/jfpp.15981 . .

TY  - CONF
AU  - Kozarski, Maja S.
AU  - Klaus, Anita S.
AU  - Lazić, Vesna V.
AU  - Stevanović, Snežana M.
AU  - Jakovljević, Dragica M.
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6515
AB  - Phellinus linteus is a popular medicinal mushroom that is widely used in Asian countries. A number
of studies have confirmed that P. linteus possesses exceptional biological potential useful for
pharmacological applications, including anticancer and anti-inflammatory activities, as well as
antidiabetic, hepatoprotective, and neuroprotective effects. The objective of the present study was to
evaluate antioxidant and immunomodulatory activities of hot water polysaccharide extract obtained
from the medicinal mushroom Phellinus linteus (Berk. et Curt.) Teng. FT-IR was used to study the
polysaccharide profile of the extract. Its antioxidant potential was measured by the conjugated
diene method in the linoleic acid model system. Immunomodulation was tested in vitro by
measuring the synthesis of interferon-gamma (IFN-γ) in healthy human peripheral blood
mononuclear cells (PBMCs) using enzyme linked immunosorbent assay (ELISA). The FT-IR
spectrum of P. linteus hot water extracted polysaccharides showed a typical carbohydrate pattern. A
small amount of proteins was also observed with characteristic absorptions at 1635, 1540 and 1412
cm-1
. Measurements of antioxidant properties in linoleic acid model system revealed relatively high
antioxidant activity with EC50 value of 7.11 mg/mL. After 48 h of P. linteus polysaccharide extract
incubation, the IFN-γ titer displayed immunosuppressive effect, 32.6 pg/mL. The IFN-γ titer for the
suspension of PBMCs in PBS, which was used as a positive control, was found to be 135.2 pg/mL.
Differences in IFN- γ contents in P. linteus extract vs. model control were strongly significant (p <
0.05). The results of this study suggest that the polysaccharide extract of P. linteus acts as a natural
antioxidant and possesses immunomodulatory properties. Therefore, it can be a suitable raw
material for the development of antioxidant food additives. In addition, due to the possible
immunosuppressive effect P. linteus polysaccharide extract is particularly interesting and could find
application in suppression of autoimmune diseases such as rheumatoid arthritis.
C3  - 2nd International UNIFood Conference, University of Belgrade, 2nd International UNIfood Conference online
T1  - ANTIOXIDATIVE AND IMMUNOMODULATING POTENTIAL OF THE MUSHROOM Phellinus linteus
DO  - 10.1016/j.foodchem.2011.06.029
ER  - 

@conference{
author = "Kozarski, Maja S. and Klaus, Anita S. and Lazić, Vesna V. and Stevanović, Snežana M. and Jakovljević, Dragica M.",
year = "2021",
abstract = "Phellinus linteus is a popular medicinal mushroom that is widely used in Asian countries. A number
of studies have confirmed that P. linteus possesses exceptional biological potential useful for
pharmacological applications, including anticancer and anti-inflammatory activities, as well as
antidiabetic, hepatoprotective, and neuroprotective effects. The objective of the present study was to
evaluate antioxidant and immunomodulatory activities of hot water polysaccharide extract obtained
from the medicinal mushroom Phellinus linteus (Berk. et Curt.) Teng. FT-IR was used to study the
polysaccharide profile of the extract. Its antioxidant potential was measured by the conjugated
diene method in the linoleic acid model system. Immunomodulation was tested in vitro by
measuring the synthesis of interferon-gamma (IFN-γ) in healthy human peripheral blood
mononuclear cells (PBMCs) using enzyme linked immunosorbent assay (ELISA). The FT-IR
spectrum of P. linteus hot water extracted polysaccharides showed a typical carbohydrate pattern. A
small amount of proteins was also observed with characteristic absorptions at 1635, 1540 and 1412
cm-1
. Measurements of antioxidant properties in linoleic acid model system revealed relatively high
antioxidant activity with EC50 value of 7.11 mg/mL. After 48 h of P. linteus polysaccharide extract
incubation, the IFN-γ titer displayed immunosuppressive effect, 32.6 pg/mL. The IFN-γ titer for the
suspension of PBMCs in PBS, which was used as a positive control, was found to be 135.2 pg/mL.
Differences in IFN- γ contents in P. linteus extract vs. model control were strongly significant (p <
0.05). The results of this study suggest that the polysaccharide extract of P. linteus acts as a natural
antioxidant and possesses immunomodulatory properties. Therefore, it can be a suitable raw
material for the development of antioxidant food additives. In addition, due to the possible
immunosuppressive effect P. linteus polysaccharide extract is particularly interesting and could find
application in suppression of autoimmune diseases such as rheumatoid arthritis.",
journal = "2nd International UNIFood Conference, University of Belgrade, 2nd International UNIfood Conference online",
title = "ANTIOXIDATIVE AND IMMUNOMODULATING POTENTIAL OF THE MUSHROOM Phellinus linteus",
doi = "10.1016/j.foodchem.2011.06.029"
}

Kozarski, M. S., Klaus, A. S., Lazić, V. V., Stevanović, S. M.,& Jakovljević, D. M.. (2021). ANTIOXIDATIVE AND IMMUNOMODULATING POTENTIAL OF THE MUSHROOM Phellinus linteus. in 2nd International UNIFood Conference, University of Belgrade, 2nd International UNIfood Conference online.
https://doi.org/10.1016/j.foodchem.2011.06.029

Kozarski MS, Klaus AS, Lazić VV, Stevanović SM, Jakovljević DM. ANTIOXIDATIVE AND IMMUNOMODULATING POTENTIAL OF THE MUSHROOM Phellinus linteus. in 2nd International UNIFood Conference, University of Belgrade, 2nd International UNIfood Conference online. 2021;.
doi:10.1016/j.foodchem.2011.06.029 .

Kozarski, Maja S., Klaus, Anita S., Lazić, Vesna V., Stevanović, Snežana M., Jakovljević, Dragica M., "ANTIOXIDATIVE AND IMMUNOMODULATING POTENTIAL OF THE MUSHROOM Phellinus linteus" in 2nd International UNIFood Conference, University of Belgrade, 2nd International UNIfood Conference online (2021),
https://doi.org/10.1016/j.foodchem.2011.06.029 . .

TY  - JOUR
AU  - Milovančević, Uroš
AU  - Jacimović, Branislav M.
AU  - Genić, Srbislav B.
AU  - El-Sagier, Faraj
AU  - Otović, Milena M.
AU  - Stevanović, Snežana
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5043
AB  - Thermoeconomic analysis of spiral heat exchanger is conducted. Different geometrical parameters, such as outer diameter, plate height, passage gap, etc. are used and varied in a wide range. Detailed thermal and total costs analyses were performed for two spiral heat exchanger with different process fluids (water and thermal oil) with temperature changes, while the wall temperature was kept constant (condensation). The results were shown graphically. It is determined that optimum values of number of entropy generation units correspond to minimum total annual cost. The optimal solution could be found in the recommended range of geometric sizes for defined inlet and outlet temperatures and process fluid-flow rate.
PB  - Univerzitet u Beogradu - Institut za nuklearne nauke Vinča, Beograd
T2  - Thermal Science
T1  - Thermoeconomic analysis of spiral heat exchanger with constant wall temperature
EP  - 410
IS  - 1
SP  - 401
VL  - 23
DO  - 10.2298/TSCI170605150M
ER  - 

@article{
author = "Milovančević, Uroš and Jacimović, Branislav M. and Genić, Srbislav B. and El-Sagier, Faraj and Otović, Milena M. and Stevanović, Snežana",
year = "2019",
abstract = "Thermoeconomic analysis of spiral heat exchanger is conducted. Different geometrical parameters, such as outer diameter, plate height, passage gap, etc. are used and varied in a wide range. Detailed thermal and total costs analyses were performed for two spiral heat exchanger with different process fluids (water and thermal oil) with temperature changes, while the wall temperature was kept constant (condensation). The results were shown graphically. It is determined that optimum values of number of entropy generation units correspond to minimum total annual cost. The optimal solution could be found in the recommended range of geometric sizes for defined inlet and outlet temperatures and process fluid-flow rate.",
publisher = "Univerzitet u Beogradu - Institut za nuklearne nauke Vinča, Beograd",
journal = "Thermal Science",
title = "Thermoeconomic analysis of spiral heat exchanger with constant wall temperature",
pages = "410-401",
number = "1",
volume = "23",
doi = "10.2298/TSCI170605150M"
}

Milovančević, U., Jacimović, B. M., Genić, S. B., El-Sagier, F., Otović, M. M.,& Stevanović, S.. (2019). Thermoeconomic analysis of spiral heat exchanger with constant wall temperature. in Thermal Science
Univerzitet u Beogradu - Institut za nuklearne nauke Vinča, Beograd., 23(1), 401-410.
https://doi.org/10.2298/TSCI170605150M

Milovančević U, Jacimović BM, Genić SB, El-Sagier F, Otović MM, Stevanović S. Thermoeconomic analysis of spiral heat exchanger with constant wall temperature. in Thermal Science. 2019;23(1):401-410.
doi:10.2298/TSCI170605150M .

Milovančević, Uroš, Jacimović, Branislav M., Genić, Srbislav B., El-Sagier, Faraj, Otović, Milena M., Stevanović, Snežana, "Thermoeconomic analysis of spiral heat exchanger with constant wall temperature" in Thermal Science, 23, no. 1 (2019):401-410,
https://doi.org/10.2298/TSCI170605150M . .

TY  - JOUR
AU  - Stevanović, Simo
AU  - Stevanović, Snežana
AU  - Janković-Šoja, Svjetlana
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4874
AB  - In the paper analyzes the trends in the development of market production of fruit (on the example of the apple and the plum) and grapes in Serbia from 1976 to 2015. The grouping of the Serbian districts according to the degree of the market production of fruit and grapes in 2015 was performed by a cluster analysis, on the basis of the six features of production, five features of the capacities, and five features of development. According to the data for 2015, the degree of the marketability of apples in Serbia was 47.7%, plums 15.9%, and grapes 18.3%. The Serbia-North Region shows a surplus in the production of apples, and a deficit in the production of plums (-181.7%) and grapes (-99.1%). The Serbia-South Region has a surplus in the production of the analyzed kinds of fruit (the apple accounting for 43.0%, and the plum 50.9%) and grapes (45.2%).
AB  - U radu je analizriana regionalna obeležja tržišne proizvodnje voća (na primeru jabuke i šljive) i grožđa po oblastima Srbije u periodu 1976-2015. godine. Grupisanje oblasti u Srbiji prema stepenu tržišne proizvodnje voća i grožđa u 2015. godini izvršeno je klaster analizom na osnovu 6 obeležja proizvodnje, 5 obeležja kapaciteta i 5 obeležja razvijenosti. Prema podacima za 2015. godinu, stepen tržišnosti jabuka u Srbiji iznosio je 47.7%, šljiva 15.9% i grožđa 18.3%. Region Srbija-Sever suficitaran je u proizvodnji jabuka, a deficitaran u proizvodnji šljiva (-181.7%) i grožđa (-99.1%). Region Srbija-Jug suficitaran je u proizvodnji analiziranih vrsta voća (jabuka 43.0% i šljiva 50.9%) i grožđa (45.2%).
PB  - Naučno društvo agrarnih ekonomista Balkana, Beograd, Institut za ekonomiku poljoprivrede, Beograd i Akademija ekonomskih nauka, Bukurešt
T2  - Ekonomika poljoprivrede
T1  - Regional characteristics of market production of fruit and grapes in Serbia
T1  - Regionalna obeležja tržišne proizvodnje voća i grožđa u Srbiji
EP  - 214
IS  - 1
SP  - 201
VL  - 65
DO  - 10.5937/ekoPolj1801201S
ER  - 

@article{
author = "Stevanović, Simo and Stevanović, Snežana and Janković-Šoja, Svjetlana",
year = "2018",
abstract = "In the paper analyzes the trends in the development of market production of fruit (on the example of the apple and the plum) and grapes in Serbia from 1976 to 2015. The grouping of the Serbian districts according to the degree of the market production of fruit and grapes in 2015 was performed by a cluster analysis, on the basis of the six features of production, five features of the capacities, and five features of development. According to the data for 2015, the degree of the marketability of apples in Serbia was 47.7%, plums 15.9%, and grapes 18.3%. The Serbia-North Region shows a surplus in the production of apples, and a deficit in the production of plums (-181.7%) and grapes (-99.1%). The Serbia-South Region has a surplus in the production of the analyzed kinds of fruit (the apple accounting for 43.0%, and the plum 50.9%) and grapes (45.2%)., U radu je analizriana regionalna obeležja tržišne proizvodnje voća (na primeru jabuke i šljive) i grožđa po oblastima Srbije u periodu 1976-2015. godine. Grupisanje oblasti u Srbiji prema stepenu tržišne proizvodnje voća i grožđa u 2015. godini izvršeno je klaster analizom na osnovu 6 obeležja proizvodnje, 5 obeležja kapaciteta i 5 obeležja razvijenosti. Prema podacima za 2015. godinu, stepen tržišnosti jabuka u Srbiji iznosio je 47.7%, šljiva 15.9% i grožđa 18.3%. Region Srbija-Sever suficitaran je u proizvodnji jabuka, a deficitaran u proizvodnji šljiva (-181.7%) i grožđa (-99.1%). Region Srbija-Jug suficitaran je u proizvodnji analiziranih vrsta voća (jabuka 43.0% i šljiva 50.9%) i grožđa (45.2%).",
publisher = "Naučno društvo agrarnih ekonomista Balkana, Beograd, Institut za ekonomiku poljoprivrede, Beograd i Akademija ekonomskih nauka, Bukurešt",
journal = "Ekonomika poljoprivrede",
title = "Regional characteristics of market production of fruit and grapes in Serbia, Regionalna obeležja tržišne proizvodnje voća i grožđa u Srbiji",
pages = "214-201",
number = "1",
volume = "65",
doi = "10.5937/ekoPolj1801201S"
}

Stevanović, S., Stevanović, S.,& Janković-Šoja, S.. (2018). Regional characteristics of market production of fruit and grapes in Serbia. in Ekonomika poljoprivrede
Naučno društvo agrarnih ekonomista Balkana, Beograd, Institut za ekonomiku poljoprivrede, Beograd i Akademija ekonomskih nauka, Bukurešt., 65(1), 201-214.
https://doi.org/10.5937/ekoPolj1801201S

Stevanović S, Stevanović S, Janković-Šoja S. Regional characteristics of market production of fruit and grapes in Serbia. in Ekonomika poljoprivrede. 2018;65(1):201-214.
doi:10.5937/ekoPolj1801201S .

Stevanović, Simo, Stevanović, Snežana, Janković-Šoja, Svjetlana, "Regional characteristics of market production of fruit and grapes in Serbia" in Ekonomika poljoprivrede, 65, no. 1 (2018):201-214,
https://doi.org/10.5937/ekoPolj1801201S . .

TY  - JOUR
AU  - Urošević, Tijana
AU  - Povrenović, Dragan
AU  - Vukosavljević, Predrag
AU  - Urošević, Ivan
AU  - Stevanović, Snežana
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4413
AB  - This article provides an overview of recent developments and the published literature in microfiltration (MF) and ultrafiltration (UF) of fruit juices. In this review, we summarize studies by relating basic concepts of membrane filtration with reported results and outlining the important factors to consider in the practical use of MF and UF. The important factors influencing the filtration rate and product quality are type of feed solution (type of fruit juice), membrane selection and operating parameters (temperature, transmembrane pressure, cross-flow velocity and volume concentration ratio). According to physicochemical and sensory tests confirmed by many types of research, juices produced by membrane filtration are of an excellent quality. Membrane fouling is a critical issue and inhibits the wider application of membranes in the fruit juice industry. The use of cross-flow filtration is one of the main requirements for increasing permeate flux, but overall insufficient, so we considered various techniques (enzymatic pretreatment, mechanical and electrical techniques) for improving fruit juice flux during membrane clarification.
PB  - Elsevier, Amsterdam
T2  - Food and Bioproducts Processing
T1  - Recent developments in microfiltration and ultrafiltration of fruit juices
EP  - 161
SP  - 147
VL  - 106
DO  - 10.1016/j.fbp.2017.09.009
ER  - 

@article{
author = "Urošević, Tijana and Povrenović, Dragan and Vukosavljević, Predrag and Urošević, Ivan and Stevanović, Snežana",
year = "2017",
abstract = "This article provides an overview of recent developments and the published literature in microfiltration (MF) and ultrafiltration (UF) of fruit juices. In this review, we summarize studies by relating basic concepts of membrane filtration with reported results and outlining the important factors to consider in the practical use of MF and UF. The important factors influencing the filtration rate and product quality are type of feed solution (type of fruit juice), membrane selection and operating parameters (temperature, transmembrane pressure, cross-flow velocity and volume concentration ratio). According to physicochemical and sensory tests confirmed by many types of research, juices produced by membrane filtration are of an excellent quality. Membrane fouling is a critical issue and inhibits the wider application of membranes in the fruit juice industry. The use of cross-flow filtration is one of the main requirements for increasing permeate flux, but overall insufficient, so we considered various techniques (enzymatic pretreatment, mechanical and electrical techniques) for improving fruit juice flux during membrane clarification.",
publisher = "Elsevier, Amsterdam",
journal = "Food and Bioproducts Processing",
title = "Recent developments in microfiltration and ultrafiltration of fruit juices",
pages = "161-147",
volume = "106",
doi = "10.1016/j.fbp.2017.09.009"
}

Urošević, T., Povrenović, D., Vukosavljević, P., Urošević, I.,& Stevanović, S.. (2017). Recent developments in microfiltration and ultrafiltration of fruit juices. in Food and Bioproducts Processing
Elsevier, Amsterdam., 106, 147-161.
https://doi.org/10.1016/j.fbp.2017.09.009

Urošević T, Povrenović D, Vukosavljević P, Urošević I, Stevanović S. Recent developments in microfiltration and ultrafiltration of fruit juices. in Food and Bioproducts Processing. 2017;106:147-161.
doi:10.1016/j.fbp.2017.09.009 .

Urošević, Tijana, Povrenović, Dragan, Vukosavljević, Predrag, Urošević, Ivan, Stevanović, Snežana, "Recent developments in microfiltration and ultrafiltration of fruit juices" in Food and Bioproducts Processing, 106 (2017):147-161,
https://doi.org/10.1016/j.fbp.2017.09.009 . .

TY  - CONF
AU  - Marković, Dragan
AU  - Simonović, Vojislav
AU  - Stevanović, Snežana
AU  - Petrović, Tanja
AU  - Leposavić, Aleksandar
AU  - Kosi, Franc
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5593
AB  - Natural antioxidants have been throughly studied in the latest decade, due to their beneficial effects on human health. Strawberry fruits have a lot of bioactive compounds which prevent unwanted oxido-redox reactions to taking place. The aim of this work was to study the influence of freezing process on strawberry fruits changes. The content of dry matter, total sugars and acids, vitamin C were determined, as well as sensory analysis of quality. Antioxidant activity was measured by DPPH method, testing the ability of DPPH radical neutralization. The results indicate that the freezing caused minor changes in chemical quality parameters. Changes in the sensory quality characteristics was higher.
AB  - Prirodnim antioksidansima se pridaje velika pažnja i predmet su brojnih istraživanja tokom poslednje decenije. Plodovi jagode su bogati bioaktivnim komponentama koje imaju povoljan uticaj na zdravlje ljudi. Cilj rada je bio da se utvrde promene do kojih dolazi pri zamrzavanju plodova jagode. Analiziran je sadržaj suve materija, ukupnih šećera i kiselina, vitamina C, kao i senzorna analiza kvaliteta. Antioksidativni potencijal meren je DPPH metodom, ispitivanjem sposobnosti neutralizacije DPPH radikala. Dobijeni rezultati su pokazali da pri zamrzavanju plodova jagode ne dolazi do značajnih promena hemijskih parametara kvaliteta. Nešto su veće promene u senzornim karakteristikama kvaliteta.
C3  - 20. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 13.- 14. 03. 2015.
T1  - Freezing Changes of Strawberry Fruits Quality and Antioxidative Activity
T1  - Promena kvaliteta i antioksidativne aktivnosti jagode nakon zamrzavanja
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_5593
ER  - 

@conference{
author = "Marković, Dragan and Simonović, Vojislav and Stevanović, Snežana and Petrović, Tanja and Leposavić, Aleksandar and Kosi, Franc",
year = "2015",
abstract = "Natural antioxidants have been throughly studied in the latest decade, due to their beneficial effects on human health. Strawberry fruits have a lot of bioactive compounds which prevent unwanted oxido-redox reactions to taking place. The aim of this work was to study the influence of freezing process on strawberry fruits changes. The content of dry matter, total sugars and acids, vitamin C were determined, as well as sensory analysis of quality. Antioxidant activity was measured by DPPH method, testing the ability of DPPH radical neutralization. The results indicate that the freezing caused minor changes in chemical quality parameters. Changes in the sensory quality characteristics was higher., Prirodnim antioksidansima se pridaje velika pažnja i predmet su brojnih istraživanja tokom poslednje decenije. Plodovi jagode su bogati bioaktivnim komponentama koje imaju povoljan uticaj na zdravlje ljudi. Cilj rada je bio da se utvrde promene do kojih dolazi pri zamrzavanju plodova jagode. Analiziran je sadržaj suve materija, ukupnih šećera i kiselina, vitamina C, kao i senzorna analiza kvaliteta. Antioksidativni potencijal meren je DPPH metodom, ispitivanjem sposobnosti neutralizacije DPPH radikala. Dobijeni rezultati su pokazali da pri zamrzavanju plodova jagode ne dolazi do značajnih promena hemijskih parametara kvaliteta. Nešto su veće promene u senzornim karakteristikama kvaliteta.",
journal = "20. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 13.- 14. 03. 2015.",
title = "Freezing Changes of Strawberry Fruits Quality and Antioxidative Activity, Promena kvaliteta i antioksidativne aktivnosti jagode nakon zamrzavanja",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_5593"
}

Marković, D., Simonović, V., Stevanović, S., Petrović, T., Leposavić, A.,& Kosi, F.. (2015). Freezing Changes of Strawberry Fruits Quality and Antioxidative Activity. in 20. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 13.- 14. 03. 2015..
https://hdl.handle.net/21.15107/rcub_agrospace_5593

Marković D, Simonović V, Stevanović S, Petrović T, Leposavić A, Kosi F. Freezing Changes of Strawberry Fruits Quality and Antioxidative Activity. in 20. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 13.- 14. 03. 2015.. 2015;.
https://hdl.handle.net/21.15107/rcub_agrospace_5593 .

Marković, Dragan, Simonović, Vojislav, Stevanović, Snežana, Petrović, Tanja, Leposavić, Aleksandar, Kosi, Franc, "Freezing Changes of Strawberry Fruits Quality and Antioxidative Activity" in 20. Savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 13.- 14. 03. 2015. (2015),
https://hdl.handle.net/21.15107/rcub_agrospace_5593 .

TY  - JOUR
AU  - Stevanović, Snežana
AU  - Janković, Miodrag
AU  - Marković, Dragan
AU  - Simonović, Vojislav
AU  - Kosi, Franc F.
AU  - Milovančević, Uroš
AU  - Stojković, Milena
PY  - 2014
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3642
AB  - More recently the interest for antioxidant properties of food was increased, due to their health-promoting properties. In the analysis of food, in addition to finding the usual quality parameters, one more often determines its antioxidant potential. The present study evaluated the effect of freezing process on raspberry fruits changes. The content of dry matter, total sugars and acids, vitamin C, as well as sensory analysis of quality were determined. Antioxidant potential was measured by DPPH method, testing the ability of DPPH radical neutralization. The results indicate that the freezing caused minor changes in chemical quality parameters. The changes in sensory quality characteristics were higher. The most marked was the loss of consistency, then flavor changes, and the taste of raspberry fruit was some modified.
AB  - U novije vreme antioksidativnim svojstvima hrane pridaje se veliki značaj zbog pozitivnog uticaja na zdravlje ljudi. Pri analizi hrane, pored utvrđivanja uobičajenih parametara kvaliteta, sve češće se određuje i njen antioksidativni potencijal. U radu su analizirane promene do kojih dolazi pri smrzavanju maline. Utvrđivan je sadržaj suve materije, ukupnih šećera i kiselina, vitamina C, kao i senzorna analiza kvaliteta. Antioksidativni potencijal meren je metodom DPPH, ispitivanjem sposobnosti neutralizacije DPPH radikala. Dobijeni rezultati ukazuju da pri smrzavanju dolazi do neznatnih promena hemijskih parametara kvaliteta. U senzornim karakteristikama promene su nešto veće. Najupadljiviji je gubitak konzistencije, zatim arome, a donekle je izmenjen i ukus plodova.
PB  - Savez mašinskih i elektrotehničkih inženjera i tehničara Srbije (SMEITS), Beograd
T2  - Klimatizacija, grejanje, hlađenje
T1  - Changes of quality and antioxidative potential by raspberry freezing
T1  - Promena kvaliteta i antioksidativnog potencijala pri smrzavanju maline
EP  - 92
IS  - 2
SP  - 89
VL  - 43
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_3642
ER  - 

@article{
author = "Stevanović, Snežana and Janković, Miodrag and Marković, Dragan and Simonović, Vojislav and Kosi, Franc F. and Milovančević, Uroš and Stojković, Milena",
year = "2014",
abstract = "More recently the interest for antioxidant properties of food was increased, due to their health-promoting properties. In the analysis of food, in addition to finding the usual quality parameters, one more often determines its antioxidant potential. The present study evaluated the effect of freezing process on raspberry fruits changes. The content of dry matter, total sugars and acids, vitamin C, as well as sensory analysis of quality were determined. Antioxidant potential was measured by DPPH method, testing the ability of DPPH radical neutralization. The results indicate that the freezing caused minor changes in chemical quality parameters. The changes in sensory quality characteristics were higher. The most marked was the loss of consistency, then flavor changes, and the taste of raspberry fruit was some modified., U novije vreme antioksidativnim svojstvima hrane pridaje se veliki značaj zbog pozitivnog uticaja na zdravlje ljudi. Pri analizi hrane, pored utvrđivanja uobičajenih parametara kvaliteta, sve češće se određuje i njen antioksidativni potencijal. U radu su analizirane promene do kojih dolazi pri smrzavanju maline. Utvrđivan je sadržaj suve materije, ukupnih šećera i kiselina, vitamina C, kao i senzorna analiza kvaliteta. Antioksidativni potencijal meren je metodom DPPH, ispitivanjem sposobnosti neutralizacije DPPH radikala. Dobijeni rezultati ukazuju da pri smrzavanju dolazi do neznatnih promena hemijskih parametara kvaliteta. U senzornim karakteristikama promene su nešto veće. Najupadljiviji je gubitak konzistencije, zatim arome, a donekle je izmenjen i ukus plodova.",
publisher = "Savez mašinskih i elektrotehničkih inženjera i tehničara Srbije (SMEITS), Beograd",
journal = "Klimatizacija, grejanje, hlađenje",
title = "Changes of quality and antioxidative potential by raspberry freezing, Promena kvaliteta i antioksidativnog potencijala pri smrzavanju maline",
pages = "92-89",
number = "2",
volume = "43",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_3642"
}

Stevanović, S., Janković, M., Marković, D., Simonović, V., Kosi, F. F., Milovančević, U.,& Stojković, M.. (2014). Changes of quality and antioxidative potential by raspberry freezing. in Klimatizacija, grejanje, hlađenje
Savez mašinskih i elektrotehničkih inženjera i tehničara Srbije (SMEITS), Beograd., 43(2), 89-92.
https://hdl.handle.net/21.15107/rcub_agrospace_3642

Stevanović S, Janković M, Marković D, Simonović V, Kosi FF, Milovančević U, Stojković M. Changes of quality and antioxidative potential by raspberry freezing. in Klimatizacija, grejanje, hlađenje. 2014;43(2):89-92.
https://hdl.handle.net/21.15107/rcub_agrospace_3642 .

Stevanović, Snežana, Janković, Miodrag, Marković, Dragan, Simonović, Vojislav, Kosi, Franc F., Milovančević, Uroš, Stojković, Milena, "Changes of quality and antioxidative potential by raspberry freezing" in Klimatizacija, grejanje, hlađenje, 43, no. 2 (2014):89-92,
https://hdl.handle.net/21.15107/rcub_agrospace_3642 .

TY  - JOUR
AU  - Novaković, Miroslav M.
AU  - Stevanović, Snežana
AU  - Gorjanović, Stanislava
AU  - Jovanović, Predrag M.
AU  - Tešević, Vele
AU  - Janković, Miodrag
AU  - Suznjević, Desanka Z.
PY  - 2011
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2732
AB  - This study was conducted to investigate the influence of different drying treatments on antioxidant (AO) activity and phenolic content of raspberry (Rubus idaeus), cultivar Willamette. Whole raspberry fruits were dried convectively (air-drying), osmotically, and freeze-dried. Acetone-water extracts of fresh and dried raspberries were assessed for total phenolic content by standard Folin-Ciocalteau method. Two AO assays were applied, a recently developed direct current (DC) polarographic assay based on decrease of anodic oxidation current of hydrogen peroxide and widely used radical scavenge against the 1,1-diphenyl-2-picrylhydrazyl (DPPH). Strong correlation has been obtained between both AO assays and total phenolic content. In addition, some individual phenolic compounds present in raspberry have been assessed using DPPH and DC polarographic assay. Comparison and evaluation of drying methods has been based on preservation of AO activity and total phenolic content. Obtained results confirmed superiority of freeze-drying; convective drying caused slight changes while osmotic dehydration showed a significant decrease of phenolic compounds and AO activity. Practical Application Optimization of drying process could be based on surveying of AO activity.
PB  - Wiley, Hoboken
T2  - Journal of Food Science
T1  - Changes of Hydrogen Peroxide and Radical-Scavenging Activity of Raspberry during Osmotic, Convective, and Freeze-Drying
EP  - C668
IS  - 4
SP  - C663
VL  - 76
DO  - 10.1111/j.1750-3841.2011.02144.x
ER  - 

@article{
author = "Novaković, Miroslav M. and Stevanović, Snežana and Gorjanović, Stanislava and Jovanović, Predrag M. and Tešević, Vele and Janković, Miodrag and Suznjević, Desanka Z.",
year = "2011",
abstract = "This study was conducted to investigate the influence of different drying treatments on antioxidant (AO) activity and phenolic content of raspberry (Rubus idaeus), cultivar Willamette. Whole raspberry fruits were dried convectively (air-drying), osmotically, and freeze-dried. Acetone-water extracts of fresh and dried raspberries were assessed for total phenolic content by standard Folin-Ciocalteau method. Two AO assays were applied, a recently developed direct current (DC) polarographic assay based on decrease of anodic oxidation current of hydrogen peroxide and widely used radical scavenge against the 1,1-diphenyl-2-picrylhydrazyl (DPPH). Strong correlation has been obtained between both AO assays and total phenolic content. In addition, some individual phenolic compounds present in raspberry have been assessed using DPPH and DC polarographic assay. Comparison and evaluation of drying methods has been based on preservation of AO activity and total phenolic content. Obtained results confirmed superiority of freeze-drying; convective drying caused slight changes while osmotic dehydration showed a significant decrease of phenolic compounds and AO activity. Practical Application Optimization of drying process could be based on surveying of AO activity.",
publisher = "Wiley, Hoboken",
journal = "Journal of Food Science",
title = "Changes of Hydrogen Peroxide and Radical-Scavenging Activity of Raspberry during Osmotic, Convective, and Freeze-Drying",
pages = "C668-C663",
number = "4",
volume = "76",
doi = "10.1111/j.1750-3841.2011.02144.x"
}

Novaković, M. M., Stevanović, S., Gorjanović, S., Jovanović, P. M., Tešević, V., Janković, M.,& Suznjević, D. Z.. (2011). Changes of Hydrogen Peroxide and Radical-Scavenging Activity of Raspberry during Osmotic, Convective, and Freeze-Drying. in Journal of Food Science
Wiley, Hoboken., 76(4), C663-C668.
https://doi.org/10.1111/j.1750-3841.2011.02144.x

Novaković MM, Stevanović S, Gorjanović S, Jovanović PM, Tešević V, Janković M, Suznjević DZ. Changes of Hydrogen Peroxide and Radical-Scavenging Activity of Raspberry during Osmotic, Convective, and Freeze-Drying. in Journal of Food Science. 2011;76(4):C663-C668.
doi:10.1111/j.1750-3841.2011.02144.x .

Novaković, Miroslav M., Stevanović, Snežana, Gorjanović, Stanislava, Jovanović, Predrag M., Tešević, Vele, Janković, Miodrag, Suznjević, Desanka Z., "Changes of Hydrogen Peroxide and Radical-Scavenging Activity of Raspberry during Osmotic, Convective, and Freeze-Drying" in Journal of Food Science, 76, no. 4 (2011):C663-C668,
https://doi.org/10.1111/j.1750-3841.2011.02144.x . .

TY  - JOUR
AU  - Pavlović, Vera P.
AU  - Krstić, J.
AU  - Scepanović, M.J.
AU  - Dojcilović, J.
AU  - Minić, Dragica M.
AU  - Blanusa, J.
AU  - Stevanović, S.
AU  - Mitić, V.
AU  - Pavlović, Vladimir
PY  - 2011
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2668
AB  - In this article, in order to obtain tetragonal nanocrystalline BaTiO3, structural investigations of mechanically activated BaTiO3 powder have been performed. A mercury porosimetry analysis and scanning electron microscopy method have been applied for determination of the specific pore volume, porosity and microstructure morphology of the samples. The lattice vibration spectra of nonactivated and activated powders, their phase composition, lattice microstrains and the mean size of coherently diffracting domains were examined by Raman spectroscopy and the X-ray powder diffraction method. The average crystal structure of obtained nanocrystalline powders, estimated from X-ray diffraction data, gave evidence of retained, but slightly sustained tetragonality of powders, even for particles as small as similar to 30 nm. Raman spectroscopy also gave clear evidence for local tetragonal symmetries, in particular through the presence of a band at similar to 307 cm(-1).
PB  - Elsevier Sci Ltd, Oxford
T2  - Ceramics International
T1  - Structural investigation of mechanically activated nanocrystalline BaTiO3 powders
EP  - 2518
IS  - 7
SP  - 2513
VL  - 37
DO  - 10.1016/j.ceramint.2011.03.064
ER  - 

@article{
author = "Pavlović, Vera P. and Krstić, J. and Scepanović, M.J. and Dojcilović, J. and Minić, Dragica M. and Blanusa, J. and Stevanović, S. and Mitić, V. and Pavlović, Vladimir",
year = "2011",
abstract = "In this article, in order to obtain tetragonal nanocrystalline BaTiO3, structural investigations of mechanically activated BaTiO3 powder have been performed. A mercury porosimetry analysis and scanning electron microscopy method have been applied for determination of the specific pore volume, porosity and microstructure morphology of the samples. The lattice vibration spectra of nonactivated and activated powders, their phase composition, lattice microstrains and the mean size of coherently diffracting domains were examined by Raman spectroscopy and the X-ray powder diffraction method. The average crystal structure of obtained nanocrystalline powders, estimated from X-ray diffraction data, gave evidence of retained, but slightly sustained tetragonality of powders, even for particles as small as similar to 30 nm. Raman spectroscopy also gave clear evidence for local tetragonal symmetries, in particular through the presence of a band at similar to 307 cm(-1).",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Ceramics International",
title = "Structural investigation of mechanically activated nanocrystalline BaTiO3 powders",
pages = "2518-2513",
number = "7",
volume = "37",
doi = "10.1016/j.ceramint.2011.03.064"
}

Pavlović, V. P., Krstić, J., Scepanović, M.J., Dojcilović, J., Minić, D. M., Blanusa, J., Stevanović, S., Mitić, V.,& Pavlović, V.. (2011). Structural investigation of mechanically activated nanocrystalline BaTiO3 powders. in Ceramics International
Elsevier Sci Ltd, Oxford., 37(7), 2513-2518.
https://doi.org/10.1016/j.ceramint.2011.03.064

Pavlović VP, Krstić J, Scepanović M, Dojcilović J, Minić DM, Blanusa J, Stevanović S, Mitić V, Pavlović V. Structural investigation of mechanically activated nanocrystalline BaTiO3 powders. in Ceramics International. 2011;37(7):2513-2518.
doi:10.1016/j.ceramint.2011.03.064 .

Pavlović, Vera P., Krstić, J., Scepanović, M.J., Dojcilović, J., Minić, Dragica M., Blanusa, J., Stevanović, S., Mitić, V., Pavlović, Vladimir, "Structural investigation of mechanically activated nanocrystalline BaTiO3 powders" in Ceramics International, 37, no. 7 (2011):2513-2518,
https://doi.org/10.1016/j.ceramint.2011.03.064 . .

TY  - JOUR
AU  - Stevanović, Snežana
AU  - Janković, Miodrag
PY  - 2009
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1992
AB  - Dehydrofreezing is a combination of two conventional operations: dehydration (drying) and freezing. Food treated using this method is frozen concentrated food. Usually the dry matter content increases twofild, threefold, or even more. The final product is in frozen condition and it is stored as such. The goal of drying-freezing process is to preserve the advantages of both these processes and diminish their disadvantages, as much as possible. Dehydrofreezing is a relatively new food preservation method and this paper analyzes its applications in case of sensitive raspberries, which have high water content (80-88%). When freezing is preceded by drying, a part of free water is removed from raspberries and they become concentrated, while water amount being crystalized during freezing is reduced. For thermodynamic potentials of biochemical changes, the activity of reacting molecules is more important than their actual content. From this point of view, it si more important to know water activity Aw than the actual moisture, and therefore water activity was analyzed in the paper.
AB  - Dehidrofrizing je kombinacija dve konvencionalne operacije: dehidracije (sušenja) i smrzavanja. Na ovaj način tretirana hrana je stoga smrznuta koncentrisana hrana. Obično se sadržaj suve materije povećava dvostruko, trostruko ili višestruko. Finalni proizvod je u smrznutom stanju i tako se i skladišti. Cilj postupka sušenja-smrzavanja je zadržavanje prednosti oba ova postupka i umanjenje, koliko je to moguće, njihovih nedostataka. Dehidrofrizing je relativno nov postupak konzervisanja i u ovom radu analizirana je mogućnost njegove primene na osetljive plodove maline, koje karakteriše visok sadržaj vode (80-88%). Kada smrzavanju prethodi sušenje, odstrani se deo, pre svega slobodne vode iz plodova, oni postaju koncentrisani i manja je količina vode koja kristališe pri smrzavanju. Za termodinamičke potencijale biohemijskih promena značajnija je aktivnost molekula koji reaguju nego njihov stvarni sadržaj. Sa tog stanovišta, važnije je poznavati aktivnost vode Aw nego stvarnu vlažnost, te je ona u radu i analizirana.
PB  - Savez mašinskih i elektrotehničkih inženjera i tehničara Srbije (SMEITS), Beograd
T2  - Klimatizacija, grejanje, hlađenje
T1  - Water activity Aw, value of raspberry dehydrofreezing
T1  - Vrednosti aktivnosti vode Aw pri dehidrofrizingu maline
EP  - 50
IS  - 1
SP  - 47
VL  - 38
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1992
ER  - 

@article{
author = "Stevanović, Snežana and Janković, Miodrag",
year = "2009",
abstract = "Dehydrofreezing is a combination of two conventional operations: dehydration (drying) and freezing. Food treated using this method is frozen concentrated food. Usually the dry matter content increases twofild, threefold, or even more. The final product is in frozen condition and it is stored as such. The goal of drying-freezing process is to preserve the advantages of both these processes and diminish their disadvantages, as much as possible. Dehydrofreezing is a relatively new food preservation method and this paper analyzes its applications in case of sensitive raspberries, which have high water content (80-88%). When freezing is preceded by drying, a part of free water is removed from raspberries and they become concentrated, while water amount being crystalized during freezing is reduced. For thermodynamic potentials of biochemical changes, the activity of reacting molecules is more important than their actual content. From this point of view, it si more important to know water activity Aw than the actual moisture, and therefore water activity was analyzed in the paper., Dehidrofrizing je kombinacija dve konvencionalne operacije: dehidracije (sušenja) i smrzavanja. Na ovaj način tretirana hrana je stoga smrznuta koncentrisana hrana. Obično se sadržaj suve materije povećava dvostruko, trostruko ili višestruko. Finalni proizvod je u smrznutom stanju i tako se i skladišti. Cilj postupka sušenja-smrzavanja je zadržavanje prednosti oba ova postupka i umanjenje, koliko je to moguće, njihovih nedostataka. Dehidrofrizing je relativno nov postupak konzervisanja i u ovom radu analizirana je mogućnost njegove primene na osetljive plodove maline, koje karakteriše visok sadržaj vode (80-88%). Kada smrzavanju prethodi sušenje, odstrani se deo, pre svega slobodne vode iz plodova, oni postaju koncentrisani i manja je količina vode koja kristališe pri smrzavanju. Za termodinamičke potencijale biohemijskih promena značajnija je aktivnost molekula koji reaguju nego njihov stvarni sadržaj. Sa tog stanovišta, važnije je poznavati aktivnost vode Aw nego stvarnu vlažnost, te je ona u radu i analizirana.",
publisher = "Savez mašinskih i elektrotehničkih inženjera i tehničara Srbije (SMEITS), Beograd",
journal = "Klimatizacija, grejanje, hlađenje",
title = "Water activity Aw, value of raspberry dehydrofreezing, Vrednosti aktivnosti vode Aw pri dehidrofrizingu maline",
pages = "50-47",
number = "1",
volume = "38",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1992"
}

Stevanović, S.,& Janković, M.. (2009). Water activity Aw, value of raspberry dehydrofreezing. in Klimatizacija, grejanje, hlađenje
Savez mašinskih i elektrotehničkih inženjera i tehničara Srbije (SMEITS), Beograd., 38(1), 47-50.
https://hdl.handle.net/21.15107/rcub_agrospace_1992

Stevanović S, Janković M. Water activity Aw, value of raspberry dehydrofreezing. in Klimatizacija, grejanje, hlađenje. 2009;38(1):47-50.
https://hdl.handle.net/21.15107/rcub_agrospace_1992 .

Stevanović, Snežana, Janković, Miodrag, "Water activity Aw, value of raspberry dehydrofreezing" in Klimatizacija, grejanje, hlađenje, 38, no. 1 (2009):47-50,
https://hdl.handle.net/21.15107/rcub_agrospace_1992 .

TY  - JOUR
AU  - Janković, Miodrag
AU  - Stevanović, Snežana
PY  - 2007
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1532
AB  - Serbia is the grate producer of plums which are mostly processed and exported in frozen state. Freezing implicate certain problems with buying, freezing and storage, along with grate energy consumption that makes difficulty to built in export price of frozen plums. Packaging of fresh plums in properly gas permeate packaging in modified atmosphere will extend storage time and make site of plums easier in export. MAP packaging for fresh fruit is still not applied in our country, although it is very important in EU although in EU market. In these paper technology of packaging of fresh plums in semipermeabile films is describe and optimal composition of modified atmosphere in package in order to maximal preserve of quality microbiological safety and extending of shelf life.
AB  - Srbija je veliki proizvođač šljive koje se uglavnom prerađuju i izvoze u smrznutom stanju. Konzervisanje šljiva smrzavanjem podrazumeva određene probleme uz utrošak velike količine energije koja se sve teže uklapa u cenu smrznute šljive pri izvozu. Pakovanjem svežih šljiva u odgovarajuću gasno izolovanu ambalažu, u modifikovanoj atmosferi, omogućilo bi produženje vremena čuvanja u svežem stanju i lakši plasman šljiva u izvozu. MAP pakovanje za sveže voće kod nas se još uvek ne primenjuje iako poprima sve veći značaj na tržištu EU. Tržište Amerike i Japana ne prihvata sveže voće ukoliko nije pakovano u modifikovanoj atmosferi, jer se time garantuje da je voće konzervisano bez hemijskih sredstava, da je bezbedno za potrošača i da je u skladu sa aktuelnim standardima kvaliteta, ISO 2001, QMS, odnosno HACCP. U radu je obrađena tehnologija pakovanja svežih šljiva u semipermeabilne filmove i dat optimalan sastav modifikovane atmosfere u pakovanju radi maksimalnog očuvanja kvaliteta, mikrobiološke bezbednosti i produženja vremena čuvanja.
PB  - Naučno voćarsko društvo Srbije, Čačak
T2  - Voćarstvo
T1  - Plums packaging in modified atmosphere - MAP
T1  - Pakovanje šljiva u modifikovanoj atmosferi: MAP
EP  - 152
IS  - 160
SP  - 147
VL  - 41
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1532
ER  - 

@article{
author = "Janković, Miodrag and Stevanović, Snežana",
year = "2007",
abstract = "Serbia is the grate producer of plums which are mostly processed and exported in frozen state. Freezing implicate certain problems with buying, freezing and storage, along with grate energy consumption that makes difficulty to built in export price of frozen plums. Packaging of fresh plums in properly gas permeate packaging in modified atmosphere will extend storage time and make site of plums easier in export. MAP packaging for fresh fruit is still not applied in our country, although it is very important in EU although in EU market. In these paper technology of packaging of fresh plums in semipermeabile films is describe and optimal composition of modified atmosphere in package in order to maximal preserve of quality microbiological safety and extending of shelf life., Srbija je veliki proizvođač šljive koje se uglavnom prerađuju i izvoze u smrznutom stanju. Konzervisanje šljiva smrzavanjem podrazumeva određene probleme uz utrošak velike količine energije koja se sve teže uklapa u cenu smrznute šljive pri izvozu. Pakovanjem svežih šljiva u odgovarajuću gasno izolovanu ambalažu, u modifikovanoj atmosferi, omogućilo bi produženje vremena čuvanja u svežem stanju i lakši plasman šljiva u izvozu. MAP pakovanje za sveže voće kod nas se još uvek ne primenjuje iako poprima sve veći značaj na tržištu EU. Tržište Amerike i Japana ne prihvata sveže voće ukoliko nije pakovano u modifikovanoj atmosferi, jer se time garantuje da je voće konzervisano bez hemijskih sredstava, da je bezbedno za potrošača i da je u skladu sa aktuelnim standardima kvaliteta, ISO 2001, QMS, odnosno HACCP. U radu je obrađena tehnologija pakovanja svežih šljiva u semipermeabilne filmove i dat optimalan sastav modifikovane atmosfere u pakovanju radi maksimalnog očuvanja kvaliteta, mikrobiološke bezbednosti i produženja vremena čuvanja.",
publisher = "Naučno voćarsko društvo Srbije, Čačak",
journal = "Voćarstvo",
title = "Plums packaging in modified atmosphere - MAP, Pakovanje šljiva u modifikovanoj atmosferi: MAP",
pages = "152-147",
number = "160",
volume = "41",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1532"
}

Janković, M.,& Stevanović, S.. (2007). Plums packaging in modified atmosphere - MAP. in Voćarstvo
Naučno voćarsko društvo Srbije, Čačak., 41(160), 147-152.
https://hdl.handle.net/21.15107/rcub_agrospace_1532

Janković M, Stevanović S. Plums packaging in modified atmosphere - MAP. in Voćarstvo. 2007;41(160):147-152.
https://hdl.handle.net/21.15107/rcub_agrospace_1532 .

Janković, Miodrag, Stevanović, Snežana, "Plums packaging in modified atmosphere - MAP" in Voćarstvo, 41, no. 160 (2007):147-152,
https://hdl.handle.net/21.15107/rcub_agrospace_1532 .

TY  - JOUR
AU  - Janković, Miodrag
AU  - Zlatković, Branislav
AU  - Bukvić, Branka
AU  - Stevanović, Snežana
AU  - Vukosavljević, Predrag
PY  - 2007
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1579
AB  - This paper presents results gained by a chemical analysis and organoleptic evaluation of raspberry pulp, extracted juice, freeze-dried raspberry pulp, freeze-dried extracted raspberry juice and fruit nectars obtained by rehydration of freeze-dried products. It is possible to produce high nutritive products using freeze drying. Changes in the chemical composition of products are very small. The preservation of L-ascorbic acids ranges from 66 to 71 %. Moreover, freeze-dried raspberry pulp is of higher quality than freeze-dried extracted raspberry juice.
AB  - U ovom radu su prikazani rezultati dobijeni hemijskom analizom i organoleptičkom ocenom kaše maline, matičnog soka maline, liofilizovane kaše maline i liofilizovanog matičnog soka maline, kao i voćnih nektara maline dobijenih rehidracijom liofilizovanih proizvoda. Dobijeni rezultati pokazuju da se liofilizacijom mogu dobiti nutritivno visokovredni proizvodi obzirom da su promene u hemijskom sastavu proizvoda relativno male, a da je očuvanje vitamina C od 66 do 71%. Ukupni rezultati hemijske i organoleptičke ocene pokazuju da je kvalitet liofilizovane kaše bolji u odnosu na liofilizovani matični sok maline.
PB  - Savez poljoprivrednih inženjera i tehničara, Beograd
T2  - Journal of Scientific Agricultural Research
T1  - Freeze-drying of raspberry pulp and extracted raspberry juice
T1  - Liofilizacija kaše i matičnog soka maline
EP  - 23
IS  - 2
SP  - 17
VL  - 68
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1579
ER  - 

@article{
author = "Janković, Miodrag and Zlatković, Branislav and Bukvić, Branka and Stevanović, Snežana and Vukosavljević, Predrag",
year = "2007",
abstract = "This paper presents results gained by a chemical analysis and organoleptic evaluation of raspberry pulp, extracted juice, freeze-dried raspberry pulp, freeze-dried extracted raspberry juice and fruit nectars obtained by rehydration of freeze-dried products. It is possible to produce high nutritive products using freeze drying. Changes in the chemical composition of products are very small. The preservation of L-ascorbic acids ranges from 66 to 71 %. Moreover, freeze-dried raspberry pulp is of higher quality than freeze-dried extracted raspberry juice., U ovom radu su prikazani rezultati dobijeni hemijskom analizom i organoleptičkom ocenom kaše maline, matičnog soka maline, liofilizovane kaše maline i liofilizovanog matičnog soka maline, kao i voćnih nektara maline dobijenih rehidracijom liofilizovanih proizvoda. Dobijeni rezultati pokazuju da se liofilizacijom mogu dobiti nutritivno visokovredni proizvodi obzirom da su promene u hemijskom sastavu proizvoda relativno male, a da je očuvanje vitamina C od 66 do 71%. Ukupni rezultati hemijske i organoleptičke ocene pokazuju da je kvalitet liofilizovane kaše bolji u odnosu na liofilizovani matični sok maline.",
publisher = "Savez poljoprivrednih inženjera i tehničara, Beograd",
journal = "Journal of Scientific Agricultural Research",
title = "Freeze-drying of raspberry pulp and extracted raspberry juice, Liofilizacija kaše i matičnog soka maline",
pages = "23-17",
number = "2",
volume = "68",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1579"
}

Janković, M., Zlatković, B., Bukvić, B., Stevanović, S.,& Vukosavljević, P.. (2007). Freeze-drying of raspberry pulp and extracted raspberry juice. in Journal of Scientific Agricultural Research
Savez poljoprivrednih inženjera i tehničara, Beograd., 68(2), 17-23.
https://hdl.handle.net/21.15107/rcub_agrospace_1579

Janković M, Zlatković B, Bukvić B, Stevanović S, Vukosavljević P. Freeze-drying of raspberry pulp and extracted raspberry juice. in Journal of Scientific Agricultural Research. 2007;68(2):17-23.
https://hdl.handle.net/21.15107/rcub_agrospace_1579 .

Janković, Miodrag, Zlatković, Branislav, Bukvić, Branka, Stevanović, Snežana, Vukosavljević, Predrag, "Freeze-drying of raspberry pulp and extracted raspberry juice" in Journal of Scientific Agricultural Research, 68, no. 2 (2007):17-23,
https://hdl.handle.net/21.15107/rcub_agrospace_1579 .

TY  - JOUR
AU  - Stevanović, Simo
AU  - Milanović, Milan R.
AU  - Janković, Miodrag
AU  - Stevanović, Snežana
PY  - 2006
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1124
AB  - This paper analyses raspberry market dynamics in the world; importance and possibilities for getting raspberry products, such as juices, concentrates, syrups, pastes and raspberry juice powder, in the higher processing stages. Considerably higher economic effects (market prices even higher than 60 EUR per kg) could be reached if these products are offered in the internal market, and especially if these products are exported. This is the reason why the overall supply of these products, aimed at winning the adequate place in the internal market as well as in the external market, despite the ever increasing competition with regard to the quantity and quality, should be derived from the production/objects which are working in accordance with HACCP standards, and it should have a recognizable trade mark and an original packaging, as a symbol of its origin and quality. .
AB  - Poslednjih desetak godina u svetu je zabeležen dinamičan rast proizvodnje maline. U ukupnom svetskom prometu maline, sveža malina učestvuje sa oko 8,5%. U strukturi izvoza maline iz Republike Srbije dominira smrznuta malina sa preko 90%. Pored nje u izvozu se još pojavljuje sveža malina i koncentrisani sok od maline. Na svetskom tržištu je širi asortiman proizvoda od maline. U visoko razvijenim zemljama, velikim konzumentima ovog proizvoda, u ponudi se javlja u različitim oblicima: smrznuta, koncentrovana, sušena, želirana ili sokovi od maline. Pored toga, velike količine maline u svetu se na tradicionalan način koriste za proizvodnju džemova, kompota, slatka, alkoholnih pića i drugih specijaliteta sa nacionalnim obeležjima. U radu je analizirano svetsko tržište i asortiman proizvoda od maline i njihova izvozna/uvozna cena u periodu 1995-2004. godina. Posebno su obrađene regionalne destinacije izvoza maline i prerađevina od maline iz Republike Srbije. Imajući u vidu navedeno, u radu se razmatraju značaj dobijanja i promet proizvoda od maline viših faza prerade, kao što su sokovi, koncentrati, sirupi, želirani proizvodi i dr. Ponudom ovih proizvoda na domaćem tržištu, a naročito izvozom, mogu se postići znatno viši ekonomski efekti (cene i preko 60 eura/kg). Zato ukupna ponuda ovih proizvoda, u borbi za odgovarajuće mesto na domaćem i u sve oštrijoj konkurenciji obima i kvaliteta na svetskom tržištu, treba da potiče iz proizvodnje/objekata koji ispunjavaju standarde HACCP, da bude prepoznatljive robne marke i originalnog pakovanja, kao simbola porekla i kvaliteta. .
PB  - Naučno društvo agrarnih ekonomista Balkana, Beograd, Institut za ekonomiku poljoprivrede, Beograd i Akademija ekonomskih nauka, Bukurešt
T2  - Ekonomika poljoprivrede
T1  - Market and assortment of raspberry products in the Republic of Serbia and in the world
T1  - Tržište i asortiman proizvoda od maline u svetu i Republici Srbiji
EP  - 48
IS  - 1
SP  - 35
VL  - 53
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1124
ER  - 

@article{
author = "Stevanović, Simo and Milanović, Milan R. and Janković, Miodrag and Stevanović, Snežana",
year = "2006",
abstract = "This paper analyses raspberry market dynamics in the world; importance and possibilities for getting raspberry products, such as juices, concentrates, syrups, pastes and raspberry juice powder, in the higher processing stages. Considerably higher economic effects (market prices even higher than 60 EUR per kg) could be reached if these products are offered in the internal market, and especially if these products are exported. This is the reason why the overall supply of these products, aimed at winning the adequate place in the internal market as well as in the external market, despite the ever increasing competition with regard to the quantity and quality, should be derived from the production/objects which are working in accordance with HACCP standards, and it should have a recognizable trade mark and an original packaging, as a symbol of its origin and quality. ., Poslednjih desetak godina u svetu je zabeležen dinamičan rast proizvodnje maline. U ukupnom svetskom prometu maline, sveža malina učestvuje sa oko 8,5%. U strukturi izvoza maline iz Republike Srbije dominira smrznuta malina sa preko 90%. Pored nje u izvozu se još pojavljuje sveža malina i koncentrisani sok od maline. Na svetskom tržištu je širi asortiman proizvoda od maline. U visoko razvijenim zemljama, velikim konzumentima ovog proizvoda, u ponudi se javlja u različitim oblicima: smrznuta, koncentrovana, sušena, želirana ili sokovi od maline. Pored toga, velike količine maline u svetu se na tradicionalan način koriste za proizvodnju džemova, kompota, slatka, alkoholnih pića i drugih specijaliteta sa nacionalnim obeležjima. U radu je analizirano svetsko tržište i asortiman proizvoda od maline i njihova izvozna/uvozna cena u periodu 1995-2004. godina. Posebno su obrađene regionalne destinacije izvoza maline i prerađevina od maline iz Republike Srbije. Imajući u vidu navedeno, u radu se razmatraju značaj dobijanja i promet proizvoda od maline viših faza prerade, kao što su sokovi, koncentrati, sirupi, želirani proizvodi i dr. Ponudom ovih proizvoda na domaćem tržištu, a naročito izvozom, mogu se postići znatno viši ekonomski efekti (cene i preko 60 eura/kg). Zato ukupna ponuda ovih proizvoda, u borbi za odgovarajuće mesto na domaćem i u sve oštrijoj konkurenciji obima i kvaliteta na svetskom tržištu, treba da potiče iz proizvodnje/objekata koji ispunjavaju standarde HACCP, da bude prepoznatljive robne marke i originalnog pakovanja, kao simbola porekla i kvaliteta. .",
publisher = "Naučno društvo agrarnih ekonomista Balkana, Beograd, Institut za ekonomiku poljoprivrede, Beograd i Akademija ekonomskih nauka, Bukurešt",
journal = "Ekonomika poljoprivrede",
title = "Market and assortment of raspberry products in the Republic of Serbia and in the world, Tržište i asortiman proizvoda od maline u svetu i Republici Srbiji",
pages = "48-35",
number = "1",
volume = "53",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1124"
}

Stevanović, S., Milanović, M. R., Janković, M.,& Stevanović, S.. (2006). Market and assortment of raspberry products in the Republic of Serbia and in the world. in Ekonomika poljoprivrede
Naučno društvo agrarnih ekonomista Balkana, Beograd, Institut za ekonomiku poljoprivrede, Beograd i Akademija ekonomskih nauka, Bukurešt., 53(1), 35-48.
https://hdl.handle.net/21.15107/rcub_agrospace_1124

Stevanović S, Milanović MR, Janković M, Stevanović S. Market and assortment of raspberry products in the Republic of Serbia and in the world. in Ekonomika poljoprivrede. 2006;53(1):35-48.
https://hdl.handle.net/21.15107/rcub_agrospace_1124 .

Stevanović, Simo, Milanović, Milan R., Janković, Miodrag, Stevanović, Snežana, "Market and assortment of raspberry products in the Republic of Serbia and in the world" in Ekonomika poljoprivrede, 53, no. 1 (2006):35-48,
https://hdl.handle.net/21.15107/rcub_agrospace_1124 .

TY  - JOUR
AU  - Janković, Miodrag
AU  - Bukvić, Branka
AU  - Zlatković, Branislav
AU  - Stevanović, Snežana
AU  - Vukosavljević, Predrag
PY  - 2006
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1128
AB  - Freeze drying is relatively new process for drying fruit from frozen state. In distinction from classical drying, freeze drying make product with very little content of water, against maximal preservation of all nutritive matter in the product. These process is especially good for sensitive fruits at whom shall almost save typical flavor, color and vitamins. In this paper oversight of new raspberry products that can bee obtained by freeze drying process is given. Analysis of technological procedures for obtaining of whole freeze dried raspberry and freeze dried raspberry juice in powdered form is given. These technologies are relatively new in the world and with us still are not apply in industrial dimensions. .
AB  - Liofilizacija predstavlja relativno nov postupak za sušenje iz smrznutog stanja. Za razliku od klasičnog sušenja, liofilizacijom se dobija proizvod sa vrlo malim sadržajem vode uz maksimalno očuvanje svih hranljivih materija u osušenom proizvodu. Ovaj postupak konzervisanja je posebno interesantan za osetljivo voće kod koga treba maksimalno očuvati karakterističnu aromu, boju i vitamine. U radu je data pregled novih proizvoda od maline koji se mogu dobiti postupkom liofilizacije. Data je analiza tehnoloških postupaka za dobijanje liofilizovanog celog ploda maline, kao i liofilizovanih sokova maline u prahu. Ove tehnologije su relativno nove u svetu, a kod nas se još uvek ne primenjuju u industrijskim razmerama. .
PB  - Naučno društvo agrarnih ekonomista Balkana, Beograd, Institut za ekonomiku poljoprivrede, Beograd i Akademija ekonomskih nauka, Bukurešt
T2  - Ekonomika poljoprivrede
T1  - New freeze dried raspberry products
T1  - Novi proizvodi od maline dobijeni liofilizacijom
EP  - 335
IS  - 2
SP  - 327
VL  - 53
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1128
ER  - 

@article{
author = "Janković, Miodrag and Bukvić, Branka and Zlatković, Branislav and Stevanović, Snežana and Vukosavljević, Predrag",
year = "2006",
abstract = "Freeze drying is relatively new process for drying fruit from frozen state. In distinction from classical drying, freeze drying make product with very little content of water, against maximal preservation of all nutritive matter in the product. These process is especially good for sensitive fruits at whom shall almost save typical flavor, color and vitamins. In this paper oversight of new raspberry products that can bee obtained by freeze drying process is given. Analysis of technological procedures for obtaining of whole freeze dried raspberry and freeze dried raspberry juice in powdered form is given. These technologies are relatively new in the world and with us still are not apply in industrial dimensions. ., Liofilizacija predstavlja relativno nov postupak za sušenje iz smrznutog stanja. Za razliku od klasičnog sušenja, liofilizacijom se dobija proizvod sa vrlo malim sadržajem vode uz maksimalno očuvanje svih hranljivih materija u osušenom proizvodu. Ovaj postupak konzervisanja je posebno interesantan za osetljivo voće kod koga treba maksimalno očuvati karakterističnu aromu, boju i vitamine. U radu je data pregled novih proizvoda od maline koji se mogu dobiti postupkom liofilizacije. Data je analiza tehnoloških postupaka za dobijanje liofilizovanog celog ploda maline, kao i liofilizovanih sokova maline u prahu. Ove tehnologije su relativno nove u svetu, a kod nas se još uvek ne primenjuju u industrijskim razmerama. .",
publisher = "Naučno društvo agrarnih ekonomista Balkana, Beograd, Institut za ekonomiku poljoprivrede, Beograd i Akademija ekonomskih nauka, Bukurešt",
journal = "Ekonomika poljoprivrede",
title = "New freeze dried raspberry products, Novi proizvodi od maline dobijeni liofilizacijom",
pages = "335-327",
number = "2",
volume = "53",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1128"
}

Janković, M., Bukvić, B., Zlatković, B., Stevanović, S.,& Vukosavljević, P.. (2006). New freeze dried raspberry products. in Ekonomika poljoprivrede
Naučno društvo agrarnih ekonomista Balkana, Beograd, Institut za ekonomiku poljoprivrede, Beograd i Akademija ekonomskih nauka, Bukurešt., 53(2), 327-335.
https://hdl.handle.net/21.15107/rcub_agrospace_1128

Janković M, Bukvić B, Zlatković B, Stevanović S, Vukosavljević P. New freeze dried raspberry products. in Ekonomika poljoprivrede. 2006;53(2):327-335.
https://hdl.handle.net/21.15107/rcub_agrospace_1128 .

Janković, Miodrag, Bukvić, Branka, Zlatković, Branislav, Stevanović, Snežana, Vukosavljević, Predrag, "New freeze dried raspberry products" in Ekonomika poljoprivrede, 53, no. 2 (2006):327-335,
https://hdl.handle.net/21.15107/rcub_agrospace_1128 .

TY  - JOUR
AU  - Janković, Miodrag
AU  - Stevanović, Snežana
AU  - Leposavić, Aleksandar
PY  - 2006
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1134
AB  - According to statistical data, Serbia is greatest exporter of raspberries at the world. Annually raspberry production is about 100.000 t, and there from 80% is exported in frozen state. Among concurrent that own raspberry place at Europe market are: Chile, Hungary and Poland. These producers, beside frozen raspberry offer also a fresh raspberry in the corresponding packaging, in order to extend shelf life and marketing. According to EU market data fresh raspberry in conform packaging achieve up to 15 EUR fore one kilo. In that case it should consider that except proper packaging and cooling each other treatment and storage is not necessary, in comparison with frozen raspberry export, it can multiply income. In these paper system of packaging is elaborated, type of packaging material and gas mixture in package wherein fresh and cool raspberry export, or MAP (Modified Atmosphere Packaging). By using MAP for raspberry, control growth of Botrytis, removing of ethylene, in combination with low temperature in distribution, shelf life of fresh raspberry can bee extended from 2 to 3 time, in a comparison with standard storage conditions of fresh raspberry in warehouse.
AB  - Prema statističkim podacima, Srbija je najveći izvoznik malina na svetu. Godišnja proizvodnja se kreće do 100.000t maline, a od ove količine najveći deo, oko 80%, izveze se u smrznutom stanju. Među konkurentima koji svoju malinu plasiraju na evropskom tržištu javljaju se: Čile, Mađarska i Poljska. Ovi proizvođači su pored smrznute maline tržištu ponudili i svežu malinu u odgovarajućem pakovanju, kako bi joj produžili vreme čuvanja i prodaje. Prema podacima sa tržišta EU, sveža malina u odgovarajućem pakovanju dostiže cenu i do 15 EUR po kilogramu. Pri tome treba imati u vidu da je osim odgovarajućeg pakovanja i hlađenja svaka dalja prerada i skladištenje nepotrebno, što višestruko uvećava prihod u odnosu na izvoz smrznute maline. U ovom radu je obrađen način pakovanja, vrsta ambalažnog materijala i sastav atmosfere u kome se sveža ohlađena malina izvozi, ili "MAP" za malinu (Modified Atmosphere Packaging). Primenom MAP-a za malinu, kontrolom razvoja Botritisa, uklanjanjem etilena, uz odgovarajuću nisku temperaturu u distribuciji, vreme čuvanja sveže maline se može produžiti 2 do 3 puta u odnosu na standardne uslove čuvanja sveže maline u hladnjači.
PB  - Naučno društvo agrarnih ekonomista Balkana, Beograd, Institut za ekonomiku poljoprivrede, Beograd i Akademija ekonomskih nauka, Bukurešt
T2  - Ekonomika poljoprivrede
T1  - Modified atmosphere packaging of raspberries: MAP
T1  - Pakovanje malina u modifikovnoj atmosferi - MAP
EP  - 834
IS  - 3
SP  - 823
VL  - 53
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1134
ER  - 

@article{
author = "Janković, Miodrag and Stevanović, Snežana and Leposavić, Aleksandar",
year = "2006",
abstract = "According to statistical data, Serbia is greatest exporter of raspberries at the world. Annually raspberry production is about 100.000 t, and there from 80% is exported in frozen state. Among concurrent that own raspberry place at Europe market are: Chile, Hungary and Poland. These producers, beside frozen raspberry offer also a fresh raspberry in the corresponding packaging, in order to extend shelf life and marketing. According to EU market data fresh raspberry in conform packaging achieve up to 15 EUR fore one kilo. In that case it should consider that except proper packaging and cooling each other treatment and storage is not necessary, in comparison with frozen raspberry export, it can multiply income. In these paper system of packaging is elaborated, type of packaging material and gas mixture in package wherein fresh and cool raspberry export, or MAP (Modified Atmosphere Packaging). By using MAP for raspberry, control growth of Botrytis, removing of ethylene, in combination with low temperature in distribution, shelf life of fresh raspberry can bee extended from 2 to 3 time, in a comparison with standard storage conditions of fresh raspberry in warehouse., Prema statističkim podacima, Srbija je najveći izvoznik malina na svetu. Godišnja proizvodnja se kreće do 100.000t maline, a od ove količine najveći deo, oko 80%, izveze se u smrznutom stanju. Među konkurentima koji svoju malinu plasiraju na evropskom tržištu javljaju se: Čile, Mađarska i Poljska. Ovi proizvođači su pored smrznute maline tržištu ponudili i svežu malinu u odgovarajućem pakovanju, kako bi joj produžili vreme čuvanja i prodaje. Prema podacima sa tržišta EU, sveža malina u odgovarajućem pakovanju dostiže cenu i do 15 EUR po kilogramu. Pri tome treba imati u vidu da je osim odgovarajućeg pakovanja i hlađenja svaka dalja prerada i skladištenje nepotrebno, što višestruko uvećava prihod u odnosu na izvoz smrznute maline. U ovom radu je obrađen način pakovanja, vrsta ambalažnog materijala i sastav atmosfere u kome se sveža ohlađena malina izvozi, ili "MAP" za malinu (Modified Atmosphere Packaging). Primenom MAP-a za malinu, kontrolom razvoja Botritisa, uklanjanjem etilena, uz odgovarajuću nisku temperaturu u distribuciji, vreme čuvanja sveže maline se može produžiti 2 do 3 puta u odnosu na standardne uslove čuvanja sveže maline u hladnjači.",
publisher = "Naučno društvo agrarnih ekonomista Balkana, Beograd, Institut za ekonomiku poljoprivrede, Beograd i Akademija ekonomskih nauka, Bukurešt",
journal = "Ekonomika poljoprivrede",
title = "Modified atmosphere packaging of raspberries: MAP, Pakovanje malina u modifikovnoj atmosferi - MAP",
pages = "834-823",
number = "3",
volume = "53",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1134"
}

Janković, M., Stevanović, S.,& Leposavić, A.. (2006). Modified atmosphere packaging of raspberries: MAP. in Ekonomika poljoprivrede
Naučno društvo agrarnih ekonomista Balkana, Beograd, Institut za ekonomiku poljoprivrede, Beograd i Akademija ekonomskih nauka, Bukurešt., 53(3), 823-834.
https://hdl.handle.net/21.15107/rcub_agrospace_1134

Janković M, Stevanović S, Leposavić A. Modified atmosphere packaging of raspberries: MAP. in Ekonomika poljoprivrede. 2006;53(3):823-834.
https://hdl.handle.net/21.15107/rcub_agrospace_1134 .

Janković, Miodrag, Stevanović, Snežana, Leposavić, Aleksandar, "Modified atmosphere packaging of raspberries: MAP" in Ekonomika poljoprivrede, 53, no. 3 (2006):823-834,
https://hdl.handle.net/21.15107/rcub_agrospace_1134 .

TY  - JOUR
AU  - Vukosavljević, Predrag
AU  - Bukvić, Branka
AU  - Janković, Miodrag
AU  - Petrović, Tanja
AU  - Stevanović, Snežana
PY  - 2006
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1233
AB  - A change of anthocyanins under different conditions of enzymatic treatments, clarification and concentration was determined. A pectin preparation Klerzyme®120, manufactured by DSM, France, specific for "sour fruits" with pH below 3.2, was used for maceration and depectinization. Experiments were carried out by a laboratory hydraulic press. Raw raspberry juice was clarified either by membranes separation processes or by traditional treatments using gelatin and bentonite. For microfiltration and ultrafiltration processes, membrane cut-off should not be below 30,000 g/mol to prevent any color loss. Experiments with membrane separations processes were carried out with five different membranes. A raw depectinized raspberry juice was clarified by cross-flow microfiltration and ultrafiltration using ceramic tubular membranes and hollow fiber polymeric membranes of a molecular weight cut-off of 300, 50 and 30 kg /mol or with a mean pore size of 0.2 urn in the case of microfiltration. Fruit juice concentrations were carried out by a laboratory equipment for vacuum evaporation. Extraction yield by a laboratory hydraulic press was the same in case of single-stage maceration and two-stage maceration. However, due to a lower viscosity, it was observed that single-stage process provides raspberry juice with more color and high efficiency of extraction. It was noticed that thermal breaks of raspberry pulp provide juice containing more total anthocyanins. The clarification using gelatin and bentonite removed about 50% total anthocyanins, while a clarification by a cross-flow ultrafiltration using Carbosep M9, M8 and M7 membranes achieved the highest level of color loss. Total color loss after concentration was 70%. The best results in color protection were observed by a microfiltration through Kerasep membrane, due to its relatively large pores (0.2μm).
AB  - U radu je određivana promena sadržaja antocijana pri različitim uslovima enzimiranja maline, kao i bistrenja i koncentrisanja soka od maline. Za maceraciju i depektinizaciju korišćen je pektinski preparat Klerzyme®120, proizvođača DSM - Francuska. Ceđenje i koncentrisanje su izvedeni na laboratorijskoj hidrauličnoj cednici i laboratorijskom vakuum uparivaču. Bistrenje je izvedeno klasičnim hemijskim bistrenjem i membranskim separacionim procesom sa pet različitih vrsta membrana. Ultrafiltracione neorganske membrane. Carbosep M9, M8 i M7, imaju granicu separacije ode 300, 50 i 30 kg/mol. Mikrofiltraciona membrana Kerasep je sa granicom separacije od 0,2 um, dok membrana u obliku šupljih vlakana od polisulfona je sa granicom separacije od 30 kg/mol. I pored istog randmana ceđenja, znatno lakše i efikasnije ceđenje je primenom jednostepenog enzimiranja u odnosu na dvostepeno. Prednosti jednostepenog enzimiranja su i u pogledu očuvanja boje. Sadržaj ukupnih, kao i pojedinih formi antocijana, se pri ceđenju, bistrenju i koncentrisanju u većoj meri sačuvaju. Primećen je blagi porast sadržaja antocijana posle blanširanja. Klasičnim bistrenjem želatinom i bentonitom, uklanja se oko 50% početnog sadržaja antocijana. Još viši stepen je primećen kod ultrafiltracije sa sve tri neorganske anizotropne membrane, Carbosep M9, M8 i M7. One pokazuje najviši stepen obezbojavanja soka maline, u odnosu na ostale načine bistrenja i to shodno veličini pora na selektivnom sloju. Poređenjem svih načina bistrenja, najviši stepen obezbojavanja je kod M7 membrane. Ukupni gubitak boje po koncentrisanju iznosi i do 70%. Mikrofiltracija sa veličinom pora 0,2 μm, pokazuje najbolje rezultate u pogledu očuvanja boje.
PB  - Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd
T2  - Journal of Agricultural Sciences (Belgrade)
T1  - Change of juice color during raspberry processing in fruit juice and fruit juice concentrate
T1  - Određivanje promene boje maline pri preradi u sok i koncentrat
EP  - 115
IS  - 1
SP  - 99
VL  - 51
DO  - 10.2298/JAS0601099V
ER  - 

@article{
author = "Vukosavljević, Predrag and Bukvić, Branka and Janković, Miodrag and Petrović, Tanja and Stevanović, Snežana",
year = "2006",
abstract = "A change of anthocyanins under different conditions of enzymatic treatments, clarification and concentration was determined. A pectin preparation Klerzyme®120, manufactured by DSM, France, specific for "sour fruits" with pH below 3.2, was used for maceration and depectinization. Experiments were carried out by a laboratory hydraulic press. Raw raspberry juice was clarified either by membranes separation processes or by traditional treatments using gelatin and bentonite. For microfiltration and ultrafiltration processes, membrane cut-off should not be below 30,000 g/mol to prevent any color loss. Experiments with membrane separations processes were carried out with five different membranes. A raw depectinized raspberry juice was clarified by cross-flow microfiltration and ultrafiltration using ceramic tubular membranes and hollow fiber polymeric membranes of a molecular weight cut-off of 300, 50 and 30 kg /mol or with a mean pore size of 0.2 urn in the case of microfiltration. Fruit juice concentrations were carried out by a laboratory equipment for vacuum evaporation. Extraction yield by a laboratory hydraulic press was the same in case of single-stage maceration and two-stage maceration. However, due to a lower viscosity, it was observed that single-stage process provides raspberry juice with more color and high efficiency of extraction. It was noticed that thermal breaks of raspberry pulp provide juice containing more total anthocyanins. The clarification using gelatin and bentonite removed about 50% total anthocyanins, while a clarification by a cross-flow ultrafiltration using Carbosep M9, M8 and M7 membranes achieved the highest level of color loss. Total color loss after concentration was 70%. The best results in color protection were observed by a microfiltration through Kerasep membrane, due to its relatively large pores (0.2μm)., U radu je određivana promena sadržaja antocijana pri različitim uslovima enzimiranja maline, kao i bistrenja i koncentrisanja soka od maline. Za maceraciju i depektinizaciju korišćen je pektinski preparat Klerzyme®120, proizvođača DSM - Francuska. Ceđenje i koncentrisanje su izvedeni na laboratorijskoj hidrauličnoj cednici i laboratorijskom vakuum uparivaču. Bistrenje je izvedeno klasičnim hemijskim bistrenjem i membranskim separacionim procesom sa pet različitih vrsta membrana. Ultrafiltracione neorganske membrane. Carbosep M9, M8 i M7, imaju granicu separacije ode 300, 50 i 30 kg/mol. Mikrofiltraciona membrana Kerasep je sa granicom separacije od 0,2 um, dok membrana u obliku šupljih vlakana od polisulfona je sa granicom separacije od 30 kg/mol. I pored istog randmana ceđenja, znatno lakše i efikasnije ceđenje je primenom jednostepenog enzimiranja u odnosu na dvostepeno. Prednosti jednostepenog enzimiranja su i u pogledu očuvanja boje. Sadržaj ukupnih, kao i pojedinih formi antocijana, se pri ceđenju, bistrenju i koncentrisanju u većoj meri sačuvaju. Primećen je blagi porast sadržaja antocijana posle blanširanja. Klasičnim bistrenjem želatinom i bentonitom, uklanja se oko 50% početnog sadržaja antocijana. Još viši stepen je primećen kod ultrafiltracije sa sve tri neorganske anizotropne membrane, Carbosep M9, M8 i M7. One pokazuje najviši stepen obezbojavanja soka maline, u odnosu na ostale načine bistrenja i to shodno veličini pora na selektivnom sloju. Poređenjem svih načina bistrenja, najviši stepen obezbojavanja je kod M7 membrane. Ukupni gubitak boje po koncentrisanju iznosi i do 70%. Mikrofiltracija sa veličinom pora 0,2 μm, pokazuje najbolje rezultate u pogledu očuvanja boje.",
publisher = "Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd",
journal = "Journal of Agricultural Sciences (Belgrade)",
title = "Change of juice color during raspberry processing in fruit juice and fruit juice concentrate, Određivanje promene boje maline pri preradi u sok i koncentrat",
pages = "115-99",
number = "1",
volume = "51",
doi = "10.2298/JAS0601099V"
}

Vukosavljević, P., Bukvić, B., Janković, M., Petrović, T.,& Stevanović, S.. (2006). Change of juice color during raspberry processing in fruit juice and fruit juice concentrate. in Journal of Agricultural Sciences (Belgrade)
Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd., 51(1), 99-115.
https://doi.org/10.2298/JAS0601099V

Vukosavljević P, Bukvić B, Janković M, Petrović T, Stevanović S. Change of juice color during raspberry processing in fruit juice and fruit juice concentrate. in Journal of Agricultural Sciences (Belgrade). 2006;51(1):99-115.
doi:10.2298/JAS0601099V .

Vukosavljević, Predrag, Bukvić, Branka, Janković, Miodrag, Petrović, Tanja, Stevanović, Snežana, "Change of juice color during raspberry processing in fruit juice and fruit juice concentrate" in Journal of Agricultural Sciences (Belgrade), 51, no. 1 (2006):99-115,
https://doi.org/10.2298/JAS0601099V . .