TY  - JOUR
AU  - Janićijević, Aleksandra
AU  - Pavlović, Vera P.
AU  - Kovačević, Danijela
AU  - Perić, Marko
AU  - Vlahović, Branislav
AU  - Pavlović, Vladimir
AU  - Filipović, Suzana
PY  - 2022
UR  - https://www.mdpi.com/2073-4360/14/9/1819
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6095
AB  - The rise of innovation in the electrical industry is driven by the controlled design of new materials. The hybrid materials based on magnetite/nanocellulose are highly interesting due to their various applications in medicine, ecology, catalysis and electronics. In this study, the structure and morphology of nanocellulose/magnetite hybrid nanomaterials were investigated. The effect of nanocellulose loading on the crystal structure of synthesized composites was investigated by XRD and FTIR methods. The presented study reveals that the interaction between the cellulose and magnetic nanoparticles depends on the nanocellulose content. Further, a transition from cellulose II to cellulose I allomorph is observed. SEM and EDS are employed to determine the variation in morphology with changes in component concentrations. By the calculation of magnetic interactions between adjacent Fe3+ and Fe2+ ions within composites, it is determined that ferromagnetic coupling predominates.
T2  - Polymers
T2  - Polymers
T1  - Structural Characterization of Nanocellulose/Fe3O4 Hybrid Nanomaterials
IS  - 9
SP  - 1819
VL  - 14
DO  - 10.3390/polym14091819
ER  - 

@article{
author = "Janićijević, Aleksandra and Pavlović, Vera P. and Kovačević, Danijela and Perić, Marko and Vlahović, Branislav and Pavlović, Vladimir and Filipović, Suzana",
year = "2022",
abstract = "The rise of innovation in the electrical industry is driven by the controlled design of new materials. The hybrid materials based on magnetite/nanocellulose are highly interesting due to their various applications in medicine, ecology, catalysis and electronics. In this study, the structure and morphology of nanocellulose/magnetite hybrid nanomaterials were investigated. The effect of nanocellulose loading on the crystal structure of synthesized composites was investigated by XRD and FTIR methods. The presented study reveals that the interaction between the cellulose and magnetic nanoparticles depends on the nanocellulose content. Further, a transition from cellulose II to cellulose I allomorph is observed. SEM and EDS are employed to determine the variation in morphology with changes in component concentrations. By the calculation of magnetic interactions between adjacent Fe3+ and Fe2+ ions within composites, it is determined that ferromagnetic coupling predominates.",
journal = "Polymers, Polymers",
title = "Structural Characterization of Nanocellulose/Fe3O4 Hybrid Nanomaterials",
number = "9",
pages = "1819",
volume = "14",
doi = "10.3390/polym14091819"
}

Janićijević, A., Pavlović, V. P., Kovačević, D., Perić, M., Vlahović, B., Pavlović, V.,& Filipović, S.. (2022). Structural Characterization of Nanocellulose/Fe3O4 Hybrid Nanomaterials. in Polymers, 14(9), 1819.
https://doi.org/10.3390/polym14091819

Janićijević A, Pavlović VP, Kovačević D, Perić M, Vlahović B, Pavlović V, Filipović S. Structural Characterization of Nanocellulose/Fe3O4 Hybrid Nanomaterials. in Polymers. 2022;14(9):1819.
doi:10.3390/polym14091819 .

Janićijević, Aleksandra, Pavlović, Vera P., Kovačević, Danijela, Perić, Marko, Vlahović, Branislav, Pavlović, Vladimir, Filipović, Suzana, "Structural Characterization of Nanocellulose/Fe3O4 Hybrid Nanomaterials" in Polymers, 14, no. 9 (2022):1819,
https://doi.org/10.3390/polym14091819 . .

TY  - JOUR
AU  - Tomašević, Igor
AU  - Putnik, Predrag
AU  - Valjak, Filip
AU  - Pavlić, Branimir
AU  - Šojić, Branislav
AU  - Bebek Markovinović, Anica
AU  - Bursać Kovačević, Danijela
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5844
AB  - Daily consumption of fruits/vegetables has a preventive effect against several chronic diseases, mainly because of their bioactive compounds (BACs) and potent antioxidant activity. As consumers demand more of the health-promoting products, it would be a great challenge to enrich these products with functional ingredients that they do not naturally possess, such as lipophilic BACs, probiotics, proteins/peptides, and so on. Currently, a great potential in the field of food innovation can be achieved through 3D food printing (3DP). This is a technique for producing three-dimensional food products of any shape and dimension, with preferred flavors, and desired nutritional compositions. 3DP could be a promising tool to incorporate sensitive and easily degradable BACs and other functional ingredients into functional 3DP food products, making a great contribution to healthy food production. Therefore, 3DP could contribute greatly to increasing the consumption of fruits and vegetables and promoting health. Other advantages of 3DP include time and energy savings, sustainability, and personalized, reproducible food production. However, the safety of 3DP foods has been less extensively addressed. Nevertheless, the use of innovative non-thermal technologies can extend the shelf-life and nutritional value of 3DP foods. In conclusion, the application of 3DP in food manufacturing could overcome major limitations of traditional manufacturing and provide solutions to the challenges of processing fruit-based functional foods.
PB  - Elsevier Ltd
T2  - Current Opinion in Food Science
T1  - 3D printing as novel tool for fruit-based functional food production
EP  - 145
SP  - 138
VL  - 41
DO  - 10.1016/j.cofs.2021.03.015
ER  - 

@article{
author = "Tomašević, Igor and Putnik, Predrag and Valjak, Filip and Pavlić, Branimir and Šojić, Branislav and Bebek Markovinović, Anica and Bursać Kovačević, Danijela",
year = "2021",
abstract = "Daily consumption of fruits/vegetables has a preventive effect against several chronic diseases, mainly because of their bioactive compounds (BACs) and potent antioxidant activity. As consumers demand more of the health-promoting products, it would be a great challenge to enrich these products with functional ingredients that they do not naturally possess, such as lipophilic BACs, probiotics, proteins/peptides, and so on. Currently, a great potential in the field of food innovation can be achieved through 3D food printing (3DP). This is a technique for producing three-dimensional food products of any shape and dimension, with preferred flavors, and desired nutritional compositions. 3DP could be a promising tool to incorporate sensitive and easily degradable BACs and other functional ingredients into functional 3DP food products, making a great contribution to healthy food production. Therefore, 3DP could contribute greatly to increasing the consumption of fruits and vegetables and promoting health. Other advantages of 3DP include time and energy savings, sustainability, and personalized, reproducible food production. However, the safety of 3DP foods has been less extensively addressed. Nevertheless, the use of innovative non-thermal technologies can extend the shelf-life and nutritional value of 3DP foods. In conclusion, the application of 3DP in food manufacturing could overcome major limitations of traditional manufacturing and provide solutions to the challenges of processing fruit-based functional foods.",
publisher = "Elsevier Ltd",
journal = "Current Opinion in Food Science",
title = "3D printing as novel tool for fruit-based functional food production",
pages = "145-138",
volume = "41",
doi = "10.1016/j.cofs.2021.03.015"
}

Tomašević, I., Putnik, P., Valjak, F., Pavlić, B., Šojić, B., Bebek Markovinović, A.,& Bursać Kovačević, D.. (2021). 3D printing as novel tool for fruit-based functional food production. in Current Opinion in Food Science
Elsevier Ltd., 41, 138-145.
https://doi.org/10.1016/j.cofs.2021.03.015

Tomašević I, Putnik P, Valjak F, Pavlić B, Šojić B, Bebek Markovinović A, Bursać Kovačević D. 3D printing as novel tool for fruit-based functional food production. in Current Opinion in Food Science. 2021;41:138-145.
doi:10.1016/j.cofs.2021.03.015 .

Tomašević, Igor, Putnik, Predrag, Valjak, Filip, Pavlić, Branimir, Šojić, Branislav, Bebek Markovinović, Anica, Bursać Kovačević, Danijela, "3D printing as novel tool for fruit-based functional food production" in Current Opinion in Food Science, 41 (2021):138-145,
https://doi.org/10.1016/j.cofs.2021.03.015 . .

TY  - JOUR
AU  - Tomašević, Igor
AU  - Bursać-Kovačević, Danijela
AU  - Jambrak, Anet Rezek
AU  - Zsolt, Szendro
AU  - Zotte, Antonella Dalle
AU  - Martinović, Aleksandra
AU  - Prodanov, Mirko
AU  - Solowiej, Bartosz
AU  - Sirbu, Alexandrina
AU  - Subić, Jonel
AU  - Roljević, Svetlana
AU  - Semenova, Anastasia
AU  - Krocko, Miro
AU  - Duckova, Viera
AU  - Getya, Andriy
AU  - Kravchenko, Oksana
AU  - Đekić, Ilija
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5403
AB  - This investigation provides an important insight into the Central and Eastern European food industry, beyond traditional food safety management and reflects on its food safety (FS) climate or the human route of its FS culture. Investigation was conducted in 10 Central and Eastern European countries involving more than 500 food companies. Overall FS climate was assessed as good. The availability of infrastructure was perceived the same in all countries although "resources" was the lowest scored climate component. Uncertainty avoiding national cultures had a stronger preference towards written FS procedures and instructions. FS climate was better assessed in bigger companies because small companies observed weaker availability of resources, smaller number of procedures and instructions and reduced risk awareness. FS communication and commitment were not affected by company size. The share of food companies without FS system was five times higher in small compared to big companies. No effect of FS management level or riskiness level on FS climate scores was apparent. Food companies seemed to avoid problems in cooperation and trust between FS leaders and other employees, since they have perceived FS climate similarly. The strongest FS climate segmentation in Central and Eastern Europe food companies was observed in terms of the EU membership status. EU operating food companies managed to develop a very good and distinctive FS climate, with better-perceived leadership, communication, commitment, resources and risk awareness than non-EU food companies. Transitional economic environment of non-EU countries have undesirably influenced the organisational and technological support in their companies and employees perceptions of FS climate.
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Control
T1  - Comprehensive insight into the food safety climate in Central and Eastern Europe
VL  - 114
DO  - 10.1016/j.foodcont.2020.107238
ER  - 

@article{
author = "Tomašević, Igor and Bursać-Kovačević, Danijela and Jambrak, Anet Rezek and Zsolt, Szendro and Zotte, Antonella Dalle and Martinović, Aleksandra and Prodanov, Mirko and Solowiej, Bartosz and Sirbu, Alexandrina and Subić, Jonel and Roljević, Svetlana and Semenova, Anastasia and Krocko, Miro and Duckova, Viera and Getya, Andriy and Kravchenko, Oksana and Đekić, Ilija",
year = "2020",
abstract = "This investigation provides an important insight into the Central and Eastern European food industry, beyond traditional food safety management and reflects on its food safety (FS) climate or the human route of its FS culture. Investigation was conducted in 10 Central and Eastern European countries involving more than 500 food companies. Overall FS climate was assessed as good. The availability of infrastructure was perceived the same in all countries although "resources" was the lowest scored climate component. Uncertainty avoiding national cultures had a stronger preference towards written FS procedures and instructions. FS climate was better assessed in bigger companies because small companies observed weaker availability of resources, smaller number of procedures and instructions and reduced risk awareness. FS communication and commitment were not affected by company size. The share of food companies without FS system was five times higher in small compared to big companies. No effect of FS management level or riskiness level on FS climate scores was apparent. Food companies seemed to avoid problems in cooperation and trust between FS leaders and other employees, since they have perceived FS climate similarly. The strongest FS climate segmentation in Central and Eastern Europe food companies was observed in terms of the EU membership status. EU operating food companies managed to develop a very good and distinctive FS climate, with better-perceived leadership, communication, commitment, resources and risk awareness than non-EU food companies. Transitional economic environment of non-EU countries have undesirably influenced the organisational and technological support in their companies and employees perceptions of FS climate.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Control",
title = "Comprehensive insight into the food safety climate in Central and Eastern Europe",
volume = "114",
doi = "10.1016/j.foodcont.2020.107238"
}

Tomašević, I., Bursać-Kovačević, D., Jambrak, A. R., Zsolt, S., Zotte, A. D., Martinović, A., Prodanov, M., Solowiej, B., Sirbu, A., Subić, J., Roljević, S., Semenova, A., Krocko, M., Duckova, V., Getya, A., Kravchenko, O.,& Đekić, I.. (2020). Comprehensive insight into the food safety climate in Central and Eastern Europe. in Food Control
Elsevier Sci Ltd, Oxford., 114.
https://doi.org/10.1016/j.foodcont.2020.107238

Tomašević I, Bursać-Kovačević D, Jambrak AR, Zsolt S, Zotte AD, Martinović A, Prodanov M, Solowiej B, Sirbu A, Subić J, Roljević S, Semenova A, Krocko M, Duckova V, Getya A, Kravchenko O, Đekić I. Comprehensive insight into the food safety climate in Central and Eastern Europe. in Food Control. 2020;114.
doi:10.1016/j.foodcont.2020.107238 .

Tomašević, Igor, Bursać-Kovačević, Danijela, Jambrak, Anet Rezek, Zsolt, Szendro, Zotte, Antonella Dalle, Martinović, Aleksandra, Prodanov, Mirko, Solowiej, Bartosz, Sirbu, Alexandrina, Subić, Jonel, Roljević, Svetlana, Semenova, Anastasia, Krocko, Miro, Duckova, Viera, Getya, Andriy, Kravchenko, Oksana, Đekić, Ilija, "Comprehensive insight into the food safety climate in Central and Eastern Europe" in Food Control, 114 (2020),
https://doi.org/10.1016/j.foodcont.2020.107238 . .

TY  - JOUR
AU  - Tomašević, Igor
AU  - Bursać-Kovačević, Danijela
AU  - Jambrak, Anet Rezek
AU  - Szendro, Katalin
AU  - Zotte, Antonella Dalle
AU  - Prodanov, Mirko
AU  - Solowiej, Bartosz
AU  - Sirbu, Alexandrina
AU  - Subić, Jonel
AU  - Roljević, Svetlana
AU  - Semenova, Anastasia
AU  - Krocko, Miro
AU  - Duckova, Viera
AU  - Getya, Andriy
AU  - Kravchenko, Oksana
AU  - Đekić, Ilija
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5410
AB  - Important insight into the Central and Eastern European food industry, beyond traditional food safety (FS) management and reflects on its food safety climate or the human route of its food safety culture is provided. Novel FS climate self-assessment tool was developed and validated by 65 FS experts from governmental agencies, third party certification bodies, food sector associations, universities and food industry. Three original FS climate components: FS knowledge, business priorities and FS legislation, were introduced and their nine components were assessed in nine Central and Eastern European countries involving 470 food companies. FS knowledge was better assessed in big and medium sized than in small companies. Knowledge component was equally assessed as good, irrespective of the FS risk profile of the food company surveyed while certified FS management system was charted by higher FS knowledge scores within a same food company. Business priorities in Central and Eastern European food organizations were related to hygiene and food safety and were always put before profit regardless of the company size. Hygiene and food safety were seen equality as a critical business success factor irrespective of the associated level of riskiness. FS climate legislation component in all food organizations surveyed was assessed affirmatively. Central and Eastern European food companies seemed to avoid problems in cooperation and trust between food safety leaders and other employees, since they have perceived FS climate highly and similarly. EU operating food companies had comparable overall FS climate to non-EU companies mostly because they have equally perceived their business priorities and appropriateness of associated FS legislation. The only exception was the FS knowledge that was better assessed in EU than non-EU food enterprises.
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Control
T1  - Validation of novel food safety climate components and assessment of their indicators in Central and Eastern European food industry
VL  - 117
DO  - 10.1016/j.foodcont.2020.107357
ER  - 

@article{
author = "Tomašević, Igor and Bursać-Kovačević, Danijela and Jambrak, Anet Rezek and Szendro, Katalin and Zotte, Antonella Dalle and Prodanov, Mirko and Solowiej, Bartosz and Sirbu, Alexandrina and Subić, Jonel and Roljević, Svetlana and Semenova, Anastasia and Krocko, Miro and Duckova, Viera and Getya, Andriy and Kravchenko, Oksana and Đekić, Ilija",
year = "2020",
abstract = "Important insight into the Central and Eastern European food industry, beyond traditional food safety (FS) management and reflects on its food safety climate or the human route of its food safety culture is provided. Novel FS climate self-assessment tool was developed and validated by 65 FS experts from governmental agencies, third party certification bodies, food sector associations, universities and food industry. Three original FS climate components: FS knowledge, business priorities and FS legislation, were introduced and their nine components were assessed in nine Central and Eastern European countries involving 470 food companies. FS knowledge was better assessed in big and medium sized than in small companies. Knowledge component was equally assessed as good, irrespective of the FS risk profile of the food company surveyed while certified FS management system was charted by higher FS knowledge scores within a same food company. Business priorities in Central and Eastern European food organizations were related to hygiene and food safety and were always put before profit regardless of the company size. Hygiene and food safety were seen equality as a critical business success factor irrespective of the associated level of riskiness. FS climate legislation component in all food organizations surveyed was assessed affirmatively. Central and Eastern European food companies seemed to avoid problems in cooperation and trust between food safety leaders and other employees, since they have perceived FS climate highly and similarly. EU operating food companies had comparable overall FS climate to non-EU companies mostly because they have equally perceived their business priorities and appropriateness of associated FS legislation. The only exception was the FS knowledge that was better assessed in EU than non-EU food enterprises.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Control",
title = "Validation of novel food safety climate components and assessment of their indicators in Central and Eastern European food industry",
volume = "117",
doi = "10.1016/j.foodcont.2020.107357"
}

Tomašević, I., Bursać-Kovačević, D., Jambrak, A. R., Szendro, K., Zotte, A. D., Prodanov, M., Solowiej, B., Sirbu, A., Subić, J., Roljević, S., Semenova, A., Krocko, M., Duckova, V., Getya, A., Kravchenko, O.,& Đekić, I.. (2020). Validation of novel food safety climate components and assessment of their indicators in Central and Eastern European food industry. in Food Control
Elsevier Sci Ltd, Oxford., 117.
https://doi.org/10.1016/j.foodcont.2020.107357

Tomašević I, Bursać-Kovačević D, Jambrak AR, Szendro K, Zotte AD, Prodanov M, Solowiej B, Sirbu A, Subić J, Roljević S, Semenova A, Krocko M, Duckova V, Getya A, Kravchenko O, Đekić I. Validation of novel food safety climate components and assessment of their indicators in Central and Eastern European food industry. in Food Control. 2020;117.
doi:10.1016/j.foodcont.2020.107357 .

Tomašević, Igor, Bursać-Kovačević, Danijela, Jambrak, Anet Rezek, Szendro, Katalin, Zotte, Antonella Dalle, Prodanov, Mirko, Solowiej, Bartosz, Sirbu, Alexandrina, Subić, Jonel, Roljević, Svetlana, Semenova, Anastasia, Krocko, Miro, Duckova, Viera, Getya, Andriy, Kravchenko, Oksana, Đekić, Ilija, "Validation of novel food safety climate components and assessment of their indicators in Central and Eastern European food industry" in Food Control, 117 (2020),
https://doi.org/10.1016/j.foodcont.2020.107357 . .

TY  - JOUR
AU  - Djekić, Ilija
AU  - Pojić, Milica
AU  - Tonda, Alberto
AU  - Putnik, Predrag
AU  - Bursać-Kovačević, Danijela
AU  - Rezek-Jambrak, Anet
AU  - Tomašević, Igor
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4919
AB  - This paper gives an overview of scientific challenges that occur when performing life-cycle assessment (LCA) in the food supply chain. In order to evaluate these risks, the Failure Mode and Effect Analysis tool has been used. Challenges related to setting the goal and scope of LCA revealed four hot spots: system boundaries of LCA; used functional units; type and quality of data categories, and main assumptions and limitations of the study. Within the inventory analysis, challenging issues are associated with allocation of material and energy flows and waste streams released to the environment. Impact assessment brings uncertainties in choosing appropriate environmental impacts. Finally, in order to interpret results, a scientifically sound sensitivity analysis should be performed to check how stable calculations and results are. Identified challenges pave the way for improving LCA of food supply chains in order to enable comparison of results.
PB  - MDPI, BASEL
T2  - Foods
T1  - Scientific Challenges in Performing Life-Cycle Assessment in the Food Supply Chain
IS  - 8
VL  - 8
DO  - 10.3390/foods8080301
ER  - 

@article{
author = "Djekić, Ilija and Pojić, Milica and Tonda, Alberto and Putnik, Predrag and Bursać-Kovačević, Danijela and Rezek-Jambrak, Anet and Tomašević, Igor",
year = "2019",
abstract = "This paper gives an overview of scientific challenges that occur when performing life-cycle assessment (LCA) in the food supply chain. In order to evaluate these risks, the Failure Mode and Effect Analysis tool has been used. Challenges related to setting the goal and scope of LCA revealed four hot spots: system boundaries of LCA; used functional units; type and quality of data categories, and main assumptions and limitations of the study. Within the inventory analysis, challenging issues are associated with allocation of material and energy flows and waste streams released to the environment. Impact assessment brings uncertainties in choosing appropriate environmental impacts. Finally, in order to interpret results, a scientifically sound sensitivity analysis should be performed to check how stable calculations and results are. Identified challenges pave the way for improving LCA of food supply chains in order to enable comparison of results.",
publisher = "MDPI, BASEL",
journal = "Foods",
title = "Scientific Challenges in Performing Life-Cycle Assessment in the Food Supply Chain",
number = "8",
volume = "8",
doi = "10.3390/foods8080301"
}

Djekić, I., Pojić, M., Tonda, A., Putnik, P., Bursać-Kovačević, D., Rezek-Jambrak, A.,& Tomašević, I.. (2019). Scientific Challenges in Performing Life-Cycle Assessment in the Food Supply Chain. in Foods
MDPI, BASEL., 8(8).
https://doi.org/10.3390/foods8080301

Djekić I, Pojić M, Tonda A, Putnik P, Bursać-Kovačević D, Rezek-Jambrak A, Tomašević I. Scientific Challenges in Performing Life-Cycle Assessment in the Food Supply Chain. in Foods. 2019;8(8).
doi:10.3390/foods8080301 .

Djekić, Ilija, Pojić, Milica, Tonda, Alberto, Putnik, Predrag, Bursać-Kovačević, Danijela, Rezek-Jambrak, Anet, Tomašević, Igor, "Scientific Challenges in Performing Life-Cycle Assessment in the Food Supply Chain" in Foods, 8, no. 8 (2019),
https://doi.org/10.3390/foods8080301 . .