TY  - JOUR
AU  - Miočinović, Jelena
AU  - Tomić, Nikola
AU  - Dojnov, Biljana
AU  - Tomašević, Igor
AU  - Stojanović, Sanja
AU  - Djekić, Ilija
AU  - Vujcić, Zoran
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4746
AB  - BACKGROUND: The need to increase the daily intake of dietary fibres opens a new chapter in the research of functional foods enriched with fibres. The potential application of an innovative product - insoluble dietary fibres from triticale in yoghurts - was deployed by characterising their food application and evaluating physico-chemical, rheological and sensory properties and was the aim of this research. RESULTS: Detailed characterisations of these fibres are presented for the first time and showed very good hydration properties, optimal pH ( slightly acidic), optimal chemical composition, high antioxidant capacity which was proven by phenolics contents. Besides, these fibres showed negligible calorific value, with no phytates and high antioxidant capacity, mainly from ferulic acid. Therefore they could be successfully added to yoghurt. Enrichment of yoghurt having different milk fat content (1.5 and 2.8% w/w) with triticale insoluble fibre (1.5% and 3.0% w/w) significantly influenced the syneresis level, its apparent viscosity, yield stress and thixotropic behaviour. The overall sensory quality scores indicated that yoghurt enriched with 1.5% triticale insoluble fibres was recognised as 'excellent' and had enhanced antioxidant activity. CONCLUSIONS: Insoluble triticale fibre could therefore be used as a supplement to produce functional yoghurt.
PB  - Wiley, Hoboken
T2  - Journal of the Science of Food and Agriculture
T1  - Application of new insoluble dietary fibres from triticale as supplement in yoghurt - effects on physico-chemical, rheological and quality properties
EP  - 1299
IS  - 4
SP  - 1291
VL  - 98
DO  - 10.1002/jsfa.8592
ER  - 

@article{
author = "Miočinović, Jelena and Tomić, Nikola and Dojnov, Biljana and Tomašević, Igor and Stojanović, Sanja and Djekić, Ilija and Vujcić, Zoran",
year = "2018",
abstract = "BACKGROUND: The need to increase the daily intake of dietary fibres opens a new chapter in the research of functional foods enriched with fibres. The potential application of an innovative product - insoluble dietary fibres from triticale in yoghurts - was deployed by characterising their food application and evaluating physico-chemical, rheological and sensory properties and was the aim of this research. RESULTS: Detailed characterisations of these fibres are presented for the first time and showed very good hydration properties, optimal pH ( slightly acidic), optimal chemical composition, high antioxidant capacity which was proven by phenolics contents. Besides, these fibres showed negligible calorific value, with no phytates and high antioxidant capacity, mainly from ferulic acid. Therefore they could be successfully added to yoghurt. Enrichment of yoghurt having different milk fat content (1.5 and 2.8% w/w) with triticale insoluble fibre (1.5% and 3.0% w/w) significantly influenced the syneresis level, its apparent viscosity, yield stress and thixotropic behaviour. The overall sensory quality scores indicated that yoghurt enriched with 1.5% triticale insoluble fibres was recognised as 'excellent' and had enhanced antioxidant activity. CONCLUSIONS: Insoluble triticale fibre could therefore be used as a supplement to produce functional yoghurt.",
publisher = "Wiley, Hoboken",
journal = "Journal of the Science of Food and Agriculture",
title = "Application of new insoluble dietary fibres from triticale as supplement in yoghurt - effects on physico-chemical, rheological and quality properties",
pages = "1299-1291",
number = "4",
volume = "98",
doi = "10.1002/jsfa.8592"
}

Miočinović, J., Tomić, N., Dojnov, B., Tomašević, I., Stojanović, S., Djekić, I.,& Vujcić, Z.. (2018). Application of new insoluble dietary fibres from triticale as supplement in yoghurt - effects on physico-chemical, rheological and quality properties. in Journal of the Science of Food and Agriculture
Wiley, Hoboken., 98(4), 1291-1299.
https://doi.org/10.1002/jsfa.8592

Miočinović J, Tomić N, Dojnov B, Tomašević I, Stojanović S, Djekić I, Vujcić Z. Application of new insoluble dietary fibres from triticale as supplement in yoghurt - effects on physico-chemical, rheological and quality properties. in Journal of the Science of Food and Agriculture. 2018;98(4):1291-1299.
doi:10.1002/jsfa.8592 .

Miočinović, Jelena, Tomić, Nikola, Dojnov, Biljana, Tomašević, Igor, Stojanović, Sanja, Djekić, Ilija, Vujcić, Zoran, "Application of new insoluble dietary fibres from triticale as supplement in yoghurt - effects on physico-chemical, rheological and quality properties" in Journal of the Science of Food and Agriculture, 98, no. 4 (2018):1291-1299,
https://doi.org/10.1002/jsfa.8592 . .

TY  - JOUR
AU  - Tomić, Nikola
AU  - Dojnov, Biljana
AU  - Miočinović, Jelena
AU  - Tomašević, Igor
AU  - Šmigić, Nada
AU  - Djekić, Ilija
AU  - Vujcić, Zoran
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4330
AB  - Fortification of fermented dairy products with insoluble dietary fiber is an interesting way to increase consumers' fiber intake. The objective of this study was to evaluate the sensory characteristics and consumer acceptance of low-fat unsweetened yoghurt, fortified at levels of 15 and 30 g/kg, with insoluble triticale, wheat or oat fibers. The addition of insoluble triticale fiber resulted in yellowish-brown color, grainy flavor, and pronounced sandiness/grittiness of the fortified yoghurts. The products were classified into the 'very good' quality category, despite the lower quality scores given to the 30 g/kg fiber fortified yoghurts, caused primarily by a gritty/sandy texture and some bitterness. Three distinct consumer subgroups were revealed by the clustering analysis, one of which showed a preference for the triticale-yoghurts. Insoluble dietary fiber from triticale showed promising potential to be used as a fortifying ingredient in the production of fiber-enriched fermented dairy products such as yoghurt.
PB  - Elsevier, Amsterdam
T2  - LWT-Food Science and Technology
T1  - Enrichment of yoghurt with insoluble dietary fiber from triticale - A sensory perspective
EP  - 66
SP  - 59
VL  - 80
DO  - 10.1016/j.lwt.2017.02.008
ER  - 

@article{
author = "Tomić, Nikola and Dojnov, Biljana and Miočinović, Jelena and Tomašević, Igor and Šmigić, Nada and Djekić, Ilija and Vujcić, Zoran",
year = "2017",
abstract = "Fortification of fermented dairy products with insoluble dietary fiber is an interesting way to increase consumers' fiber intake. The objective of this study was to evaluate the sensory characteristics and consumer acceptance of low-fat unsweetened yoghurt, fortified at levels of 15 and 30 g/kg, with insoluble triticale, wheat or oat fibers. The addition of insoluble triticale fiber resulted in yellowish-brown color, grainy flavor, and pronounced sandiness/grittiness of the fortified yoghurts. The products were classified into the 'very good' quality category, despite the lower quality scores given to the 30 g/kg fiber fortified yoghurts, caused primarily by a gritty/sandy texture and some bitterness. Three distinct consumer subgroups were revealed by the clustering analysis, one of which showed a preference for the triticale-yoghurts. Insoluble dietary fiber from triticale showed promising potential to be used as a fortifying ingredient in the production of fiber-enriched fermented dairy products such as yoghurt.",
publisher = "Elsevier, Amsterdam",
journal = "LWT-Food Science and Technology",
title = "Enrichment of yoghurt with insoluble dietary fiber from triticale - A sensory perspective",
pages = "66-59",
volume = "80",
doi = "10.1016/j.lwt.2017.02.008"
}

Tomić, N., Dojnov, B., Miočinović, J., Tomašević, I., Šmigić, N., Djekić, I.,& Vujcić, Z.. (2017). Enrichment of yoghurt with insoluble dietary fiber from triticale - A sensory perspective. in LWT-Food Science and Technology
Elsevier, Amsterdam., 80, 59-66.
https://doi.org/10.1016/j.lwt.2017.02.008

Tomić N, Dojnov B, Miočinović J, Tomašević I, Šmigić N, Djekić I, Vujcić Z. Enrichment of yoghurt with insoluble dietary fiber from triticale - A sensory perspective. in LWT-Food Science and Technology. 2017;80:59-66.
doi:10.1016/j.lwt.2017.02.008 .

Tomić, Nikola, Dojnov, Biljana, Miočinović, Jelena, Tomašević, Igor, Šmigić, Nada, Djekić, Ilija, Vujcić, Zoran, "Enrichment of yoghurt with insoluble dietary fiber from triticale - A sensory perspective" in LWT-Food Science and Technology, 80 (2017):59-66,
https://doi.org/10.1016/j.lwt.2017.02.008 . .

TY  - JOUR
AU  - Tamaš, Nenad
AU  - Dojnov, Biljana
AU  - Margetić, Aleksandra
AU  - Vujcić, Miroslava
AU  - Špirović, Bojana
AU  - Miletić, Novica
AU  - Stević, Milan
AU  - Vujcić, Zoran
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3785
AB  - Introduction. Aphis pomi (De Geer) has developed resistance to organophosphate and carbamate insecticides, as a result of long-term application of these insecticides in conventional apple orchards. For many years, the only mechanism of resistance identified in aphids was overproduction of insecticide-detoxifying esterases. Materials and methods. Insecticide resistance of A. pomi, collected from two conventional apple orchards (localities of Radmilovac-RA and Bela Crkva-BC) and one organic apple orchard (locality of Surcin-SU), was tested by bioassays and biochemical assays. Results and discussion. Compared with LC50 values for the susceptible population (organic orchard), both populations from the conventional orchards were highly resistant to pirimicarb (234.5 and 52.9 times) and moderately resistant to dimethoate (10.7 and 9.0 times). Increased esterase activity was determined in these two resistant aphid populations. Each of them also produced one esterase isoform more than the susceptible population, when 1-naphthyl acetate was used as a substrate for zymographic detection; when 2-naphthyl acetate was used as a substrate, only one resistant population produced two new esterase isoforms. In one of the resistant populations acetylcholinesterase (AChE) was significantly less inhibited by pirimicarb than in the other resistant population and the susceptible population, which indicates that this population developed another resistance mechanism-Modification of AChE (MACE). Conclusion. Detoxification of insecticides by the metabolic resistance mechanism of esterase enzymes and mechanism of modification of AChE was proven in one aphid population (RA). The other population (BC) has developed only metabolic resistance (enhanced metabolism by esterases), without modification of the insecticide target site (AChE). Development of insecticide resistance was caused by long-term application of acetylcholinesterase inhibitors (organophosphates and carbamates) in these conventional orchards.
PB  - Edp Sciences S A, Les Ulis Cedex A
T2  - Fruits
T1  - Resistance to common organophosphate and carbamate insecticides in Aphis pomi (Hemiptera: Aphididae)
EP  - 142
IS  - 3
SP  - 135
VL  - 70
DO  - 10.1051/fruits/2015005
ER  - 

@article{
author = "Tamaš, Nenad and Dojnov, Biljana and Margetić, Aleksandra and Vujcić, Miroslava and Špirović, Bojana and Miletić, Novica and Stević, Milan and Vujcić, Zoran",
year = "2015",
abstract = "Introduction. Aphis pomi (De Geer) has developed resistance to organophosphate and carbamate insecticides, as a result of long-term application of these insecticides in conventional apple orchards. For many years, the only mechanism of resistance identified in aphids was overproduction of insecticide-detoxifying esterases. Materials and methods. Insecticide resistance of A. pomi, collected from two conventional apple orchards (localities of Radmilovac-RA and Bela Crkva-BC) and one organic apple orchard (locality of Surcin-SU), was tested by bioassays and biochemical assays. Results and discussion. Compared with LC50 values for the susceptible population (organic orchard), both populations from the conventional orchards were highly resistant to pirimicarb (234.5 and 52.9 times) and moderately resistant to dimethoate (10.7 and 9.0 times). Increased esterase activity was determined in these two resistant aphid populations. Each of them also produced one esterase isoform more than the susceptible population, when 1-naphthyl acetate was used as a substrate for zymographic detection; when 2-naphthyl acetate was used as a substrate, only one resistant population produced two new esterase isoforms. In one of the resistant populations acetylcholinesterase (AChE) was significantly less inhibited by pirimicarb than in the other resistant population and the susceptible population, which indicates that this population developed another resistance mechanism-Modification of AChE (MACE). Conclusion. Detoxification of insecticides by the metabolic resistance mechanism of esterase enzymes and mechanism of modification of AChE was proven in one aphid population (RA). The other population (BC) has developed only metabolic resistance (enhanced metabolism by esterases), without modification of the insecticide target site (AChE). Development of insecticide resistance was caused by long-term application of acetylcholinesterase inhibitors (organophosphates and carbamates) in these conventional orchards.",
publisher = "Edp Sciences S A, Les Ulis Cedex A",
journal = "Fruits",
title = "Resistance to common organophosphate and carbamate insecticides in Aphis pomi (Hemiptera: Aphididae)",
pages = "142-135",
number = "3",
volume = "70",
doi = "10.1051/fruits/2015005"
}

Tamaš, N., Dojnov, B., Margetić, A., Vujcić, M., Špirović, B., Miletić, N., Stević, M.,& Vujcić, Z.. (2015). Resistance to common organophosphate and carbamate insecticides in Aphis pomi (Hemiptera: Aphididae). in Fruits
Edp Sciences S A, Les Ulis Cedex A., 70(3), 135-142.
https://doi.org/10.1051/fruits/2015005

Tamaš N, Dojnov B, Margetić A, Vujcić M, Špirović B, Miletić N, Stević M, Vujcić Z. Resistance to common organophosphate and carbamate insecticides in Aphis pomi (Hemiptera: Aphididae). in Fruits. 2015;70(3):135-142.
doi:10.1051/fruits/2015005 .

Tamaš, Nenad, Dojnov, Biljana, Margetić, Aleksandra, Vujcić, Miroslava, Špirović, Bojana, Miletić, Novica, Stević, Milan, Vujcić, Zoran, "Resistance to common organophosphate and carbamate insecticides in Aphis pomi (Hemiptera: Aphididae)" in Fruits, 70, no. 3 (2015):135-142,
https://doi.org/10.1051/fruits/2015005 . .