TY  - JOUR
AU  - Bukvić, Branka
AU  - Vukosavljević, Predrag
PY  - 2009
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1986
AB  - Legislation act of Fruit juices and nectars (Sl. list SRJ, No. 33/1995) and the new draft (new scheme of legislation concerning fruit, juices and nectars) are analyzed and compared in the paper. The aim was to determine the differences between old and new legislative acts. Both have general parameters of quality, such as ethanol and lactic acid contents. The new legislation includes specific parameters of quality adopted from A.I.J.N. (Association of the Industry of Juices and Nectars from Fruits and Vegetables - Code of Practice COP). They are also referenced in the Codex General Standard for Fruit Juices (247-2005). The International Fruit juice Union (IFU) has been preparing, testing and published methods of analysis for many years to assist fruit juice industry. The procedures have been prepared by experts in the fruit juice field. These specific methods of analysis are implemented in the analysis of fruit juices and nectars regarding their quality and authenticity. The analytical procedures cover all important parameters, such as the sugars, organic acids, minerals and other parameters. Numerous procedures are being used; wet chemistry, HPLC and enzyme linked assays. Numerous recommendations cover general areas such as patulin, heavy metals and oligosaccharide profiling methods. The control is necessary to avoid the import and marketing of non - authentic and even fraudulent juices and nectars whose components are sometimes completely devoid of fruit ingredients. .
AB  - U radu su uporedno prikazani propisi o kvalitetu voćnih sokova i nektara iz važećeg Pravilnika i iz nacrta - predloga novog pravilnika o kvalitetu voćnih sokova i nektara. Cilj poređenja je bio da se uoče inovacije i shvati njihov značaj za kontrolisanje kvaliteta voćnih sokova i nektara. Oba pravilnika imaju opšte parametre kvaliteta, koji ukazuju na higijensku ispravnost sirovina i proizvoda (sadržaj etanola, isparljivih kiselina, mlečne kiseline). U nacrt predloženog pravilnika o kvalitetu voćnih sokova su ugrađeni tzv. 'posebni parametri kvaliteta' koji su preuzeti iz Propisa koje primenjuje AIJN (Udruženje industrije sokova i nektara). Ovim parametrima se proveravaju identitet i autentičnost sokova i nektara. Ovakva kontrola je neophodna da bi se obezbedio stvarni kvalitet ovih proizvoda i da bi se sprečio uvoz sokova i nektara koji, u stvari, to nisu po svom sastavu. .
PB  - Društvo za ishranu Srbije, Beograd
T2  - Hrana i ishrana
T1  - Innovations of quality control of fruit juices
T1  - Inovacije u kontroli kvaliteta voćnih sokova
EP  - 32
IS  - 1-2
SP  - 28
VL  - 50
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1986
ER  - 

@article{
author = "Bukvić, Branka and Vukosavljević, Predrag",
year = "2009",
abstract = "Legislation act of Fruit juices and nectars (Sl. list SRJ, No. 33/1995) and the new draft (new scheme of legislation concerning fruit, juices and nectars) are analyzed and compared in the paper. The aim was to determine the differences between old and new legislative acts. Both have general parameters of quality, such as ethanol and lactic acid contents. The new legislation includes specific parameters of quality adopted from A.I.J.N. (Association of the Industry of Juices and Nectars from Fruits and Vegetables - Code of Practice COP). They are also referenced in the Codex General Standard for Fruit Juices (247-2005). The International Fruit juice Union (IFU) has been preparing, testing and published methods of analysis for many years to assist fruit juice industry. The procedures have been prepared by experts in the fruit juice field. These specific methods of analysis are implemented in the analysis of fruit juices and nectars regarding their quality and authenticity. The analytical procedures cover all important parameters, such as the sugars, organic acids, minerals and other parameters. Numerous procedures are being used; wet chemistry, HPLC and enzyme linked assays. Numerous recommendations cover general areas such as patulin, heavy metals and oligosaccharide profiling methods. The control is necessary to avoid the import and marketing of non - authentic and even fraudulent juices and nectars whose components are sometimes completely devoid of fruit ingredients. ., U radu su uporedno prikazani propisi o kvalitetu voćnih sokova i nektara iz važećeg Pravilnika i iz nacrta - predloga novog pravilnika o kvalitetu voćnih sokova i nektara. Cilj poređenja je bio da se uoče inovacije i shvati njihov značaj za kontrolisanje kvaliteta voćnih sokova i nektara. Oba pravilnika imaju opšte parametre kvaliteta, koji ukazuju na higijensku ispravnost sirovina i proizvoda (sadržaj etanola, isparljivih kiselina, mlečne kiseline). U nacrt predloženog pravilnika o kvalitetu voćnih sokova su ugrađeni tzv. 'posebni parametri kvaliteta' koji su preuzeti iz Propisa koje primenjuje AIJN (Udruženje industrije sokova i nektara). Ovim parametrima se proveravaju identitet i autentičnost sokova i nektara. Ovakva kontrola je neophodna da bi se obezbedio stvarni kvalitet ovih proizvoda i da bi se sprečio uvoz sokova i nektara koji, u stvari, to nisu po svom sastavu. .",
publisher = "Društvo za ishranu Srbije, Beograd",
journal = "Hrana i ishrana",
title = "Innovations of quality control of fruit juices, Inovacije u kontroli kvaliteta voćnih sokova",
pages = "32-28",
number = "1-2",
volume = "50",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1986"
}

Bukvić, B.,& Vukosavljević, P.. (2009). Innovations of quality control of fruit juices. in Hrana i ishrana
Društvo za ishranu Srbije, Beograd., 50(1-2), 28-32.
https://hdl.handle.net/21.15107/rcub_agrospace_1986

Bukvić B, Vukosavljević P. Innovations of quality control of fruit juices. in Hrana i ishrana. 2009;50(1-2):28-32.
https://hdl.handle.net/21.15107/rcub_agrospace_1986 .

Bukvić, Branka, Vukosavljević, Predrag, "Innovations of quality control of fruit juices" in Hrana i ishrana, 50, no. 1-2 (2009):28-32,
https://hdl.handle.net/21.15107/rcub_agrospace_1986 .

TY  - JOUR
AU  - Vukosavljević, Predrag
AU  - Novaković, Miroslav
AU  - Bukvić, Branka
AU  - Nikšić, Miomir
AU  - Stanisavljević, Ivana
PY  - 2009
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1975
AB  - Bitter herbal liquors are products often consumed, not only because of their refreshment properties, but also healthy reasons. The main components of bitters are different herbal extracts which contain a lot of different bioactive compounds, such as phenols, polyphenols and their polymers, phenol carboxylic acids, organic acids flavonoids, tannins etc. At the market different products labeled as bitter herbal liquors can be found. They are made from 28, 32 or even 54 and 56 extracts obtained by alcohol or water extraction from different parts of herbs, fruits, seeds, spices, roots, etc. By definition 'bitters' are natural products made of fruits and herbs extracts permitted for human nutrition. Those products are not only alcohol beverages, but also the drinks with potentially healthful effects. Consumed in moderate ways they may provide intake of useful bioactive compounds. The paper presents extraction procedures of 46 different healthful and aromatic herbs and 8 fruits, used for production of 'Bitter 54'. Anti-oxidative activity of plant extracts was determinate by DPPH test using method of Blois. The free radical-scavenging activity of the plant extracts was evaluated using the stable radical DPPH. Synthetic antioxidants BHT (ditertbytil-hydroxytoluene, EC50= 6.2μgml-1), trolox (vitamine E analog soluble in water, EC50= 6.8μgml-1) were used for comparison. EC50 values were calculated as concentration of the extract necessary to decrease DPPH radical concentration for 50%. It was found that the EC50 value of Bitter kept in the green bottle in the dark has been 139.47μl/ml of solvent and it has been stable during 120 days. The results indicate that 'Bitter 54' possess significant antioxidant capacity. .
AB  - U radu su prikazani načini ekstrakcije 46 lekovitih i aromatičnih bilja i osam voćnih vrsta koji ulaze u sastav Bittera 54. Utvrđeno je da gorki biljni liker - Bitter 54 sadrži značajan antioksidativni potencijal. Potencijalna antioksidativna aktivnost određivana je testom DPPH, metodom po Bloisu. Vrednost EC50 uzorka Bittera 54 koji je stajao u zatamnjenoj boci u mraku bila je 139,47 μl/ml rastvarača i nije se promenila tokom 150 dana čuvanja. Sintetički antioksidansi BHT (ditercbutil-hidroksitoluen) i troloks (analog vitamina E rastvoran u vodi) imaju vrednosti EC50 6,2 i 6,8 μg/ml, respektivno. Vrednost EC50 predstavlja koncentraciju ekstrakta koja za 50% smanjuje koncentraciju radikala DPPH. .
PB  - Društvo za ishranu Srbije, Beograd
T2  - Hrana i ishrana
T1  - Anti-oxidant activities of herbs and fruits extracts in 'Bitter 54'
T1  - Potencijalni antioksidativni kapacitet kompozicije lekovitih i aromatičnih biljaka i voća u Bitteru 54
EP  - 8
IS  - 1-2
SP  - 3
VL  - 50
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1975
ER  - 

@article{
author = "Vukosavljević, Predrag and Novaković, Miroslav and Bukvić, Branka and Nikšić, Miomir and Stanisavljević, Ivana",
year = "2009",
abstract = "Bitter herbal liquors are products often consumed, not only because of their refreshment properties, but also healthy reasons. The main components of bitters are different herbal extracts which contain a lot of different bioactive compounds, such as phenols, polyphenols and their polymers, phenol carboxylic acids, organic acids flavonoids, tannins etc. At the market different products labeled as bitter herbal liquors can be found. They are made from 28, 32 or even 54 and 56 extracts obtained by alcohol or water extraction from different parts of herbs, fruits, seeds, spices, roots, etc. By definition 'bitters' are natural products made of fruits and herbs extracts permitted for human nutrition. Those products are not only alcohol beverages, but also the drinks with potentially healthful effects. Consumed in moderate ways they may provide intake of useful bioactive compounds. The paper presents extraction procedures of 46 different healthful and aromatic herbs and 8 fruits, used for production of 'Bitter 54'. Anti-oxidative activity of plant extracts was determinate by DPPH test using method of Blois. The free radical-scavenging activity of the plant extracts was evaluated using the stable radical DPPH. Synthetic antioxidants BHT (ditertbytil-hydroxytoluene, EC50= 6.2μgml-1), trolox (vitamine E analog soluble in water, EC50= 6.8μgml-1) were used for comparison. EC50 values were calculated as concentration of the extract necessary to decrease DPPH radical concentration for 50%. It was found that the EC50 value of Bitter kept in the green bottle in the dark has been 139.47μl/ml of solvent and it has been stable during 120 days. The results indicate that 'Bitter 54' possess significant antioxidant capacity. ., U radu su prikazani načini ekstrakcije 46 lekovitih i aromatičnih bilja i osam voćnih vrsta koji ulaze u sastav Bittera 54. Utvrđeno je da gorki biljni liker - Bitter 54 sadrži značajan antioksidativni potencijal. Potencijalna antioksidativna aktivnost određivana je testom DPPH, metodom po Bloisu. Vrednost EC50 uzorka Bittera 54 koji je stajao u zatamnjenoj boci u mraku bila je 139,47 μl/ml rastvarača i nije se promenila tokom 150 dana čuvanja. Sintetički antioksidansi BHT (ditercbutil-hidroksitoluen) i troloks (analog vitamina E rastvoran u vodi) imaju vrednosti EC50 6,2 i 6,8 μg/ml, respektivno. Vrednost EC50 predstavlja koncentraciju ekstrakta koja za 50% smanjuje koncentraciju radikala DPPH. .",
publisher = "Društvo za ishranu Srbije, Beograd",
journal = "Hrana i ishrana",
title = "Anti-oxidant activities of herbs and fruits extracts in 'Bitter 54', Potencijalni antioksidativni kapacitet kompozicije lekovitih i aromatičnih biljaka i voća u Bitteru 54",
pages = "8-3",
number = "1-2",
volume = "50",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1975"
}

Vukosavljević, P., Novaković, M., Bukvić, B., Nikšić, M.,& Stanisavljević, I.. (2009). Anti-oxidant activities of herbs and fruits extracts in 'Bitter 54'. in Hrana i ishrana
Društvo za ishranu Srbije, Beograd., 50(1-2), 3-8.
https://hdl.handle.net/21.15107/rcub_agrospace_1975

Vukosavljević P, Novaković M, Bukvić B, Nikšić M, Stanisavljević I. Anti-oxidant activities of herbs and fruits extracts in 'Bitter 54'. in Hrana i ishrana. 2009;50(1-2):3-8.
https://hdl.handle.net/21.15107/rcub_agrospace_1975 .

Vukosavljević, Predrag, Novaković, Miroslav, Bukvić, Branka, Nikšić, Miomir, Stanisavljević, Ivana, "Anti-oxidant activities of herbs and fruits extracts in 'Bitter 54'" in Hrana i ishrana, 50, no. 1-2 (2009):3-8,
https://hdl.handle.net/21.15107/rcub_agrospace_1975 .

TY  - JOUR
AU  - Vukosavljević, Predrag
AU  - Novaković, Miroslav
AU  - Bukvić, Branka
AU  - Nikšić, Miomir
AU  - Stanisavljević, Ivana
AU  - Klaus, Anita
PY  - 2009
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1893
AB  - This paper presents kinds of extraction and cross-flow filtration of composition of 46 healthful and aromatic herbs, 8 fruits and fungi Ganoderma lucidum. Those extracts are part of Bitter 55, which have significant antioxidant capacity. Antioxidative activities of plant extracts have been determined by DPPH test using method of Blois. Bitter 55 which was kept at the green bottle in the dark has EC50 = 141.07 μl/ml and it was stable during 150 days. Synthetic anti-oxidants BHT (ditertbutilhydroxytoluen, EC50 = 6.2 μgml-1), trolox (vitamin E analog soluble in water, EC50 = 6.8 μgml-1) were used for comparison. EC50 values were calculated as concentration of the extract necessary to decrease DPPH radical concentration for 50 %. Bitter 55 contents 35% vol of alcohol (wheat origin), 88.22 g/l total extract and slice of medicinal mushroom Ganoderma lucidum (1 % w/v) which was extracted 30 days before analyzes. The main problem in practical applications of MF is the reduction of permeate flux with time, caused by the accumulation of feed components in the pores. During microfiltration bitter herbal liquor, the function of filtrate flux is decreased with VCR. Dependence of decreasing flux with VCR can be separated in three periods. For the first, starting period, rapid decrease of filtrate flux is characteristic. Second period is defined with much smaller decrease of the flux than in the first phase. Third period has as characteristic minor decrease of flux and can be defined as steady state. Steady state emerges after τs = 80 min.
AB  - Sastojci lekovitog bilja i voća koji pokazuju potencijalnu antioksidativnu sposobnost su različite bioaktivne komponente, kao što su različiti fenoli, polifenoli, fenolne kiseline, flavonoidi, tanini i dr. Na tržištu se nalaze biljni ekstrakti od 12, 25 pa sve do 56 lekovitih i aromatičnih biljaka i voća. Dodatak medicinske gljive Ganoderma lucidum, biljnom ekstraktu od 54 lekovitih i aromatičnih biljaka, predstavlja dobro rešenje. Ekstrakcijom gljive Ganoderma (Ganoderma lucidum) zajedno sa lekovitim i aromatičnim biljem, zadržavaju se sve aktivne vrednosti biljaka, uz postizanje dodatnih lekovitih svojstava gljive. Ovakav proizvod, na bazi ekstrakata lekovitog i aromatičnog bilja, voća i gljive Ganoderma, je interesantan sa aspekta mogućih lekovitih svojstava. On može biti deklarisan ili kao gorki biljni liker u komercijalnoj prodaji ili čak kao dijetetski suplement za prodaju u apotekama. Takav proizvod u svakom slučaju predstavlja, kako zdravstveno tako i nutritivno, bolje rešenje od drugih alkoholnih pića. U radu su prikazani načini ekstrakcije i mikrofiltracije 46 lekovitih i aromatičnih biljaka, gljive Ganoderma lucidum i 8 voćnih vrsta koji čine kompoziciju Bittera 55. Utvrdjeno je da gorki biljni liker - Bitter 55 sadrži značajan antioksidativni potencijal. Potencijalna antioksidativna aktivnost određivana je DPPH testom, metodom po Blois-u.1 Vrednost EC50 uzorka BITTER-a 55 koji je stajao u zatamnjenoj boci u mraku je 139,47 μl/ml rastvarača i nije se promenila tokom 150 dana čuvanja. Sintetički antioksidansi BHT (ditercbutil-hidroksitoluen) i troloks (analog vitamina E rastvoran u vodi) imaju vrednosti EC50 redom 6,2 i 6,8 μg/ml. Vrednost EC50 predstavlja koncentraciju ekstrakta koja za 50% smanjuje koncentraciju DPPH radikala (praćeno preko inhibicije apsorpcije rastvora DPPH na 517nm).
PB  - Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd
T2  - Journal of Agricultural Sciences (Belgrade)
T1  - Antioxidant activities of herbs, fruit and medicinal mushroom Ganoderma lucidum extracts produced by microfiltration process
T1  - Mikrofiltracija i antioksidativni kapacitet kompozicije ekstrakta lekovitih biljaka, voća i medicinske gljive Ganoderma lucidum
EP  - 62
IS  - 1
SP  - 45
VL  - 54
DO  - 10.2298/JAS0901045V
ER  - 

@article{
author = "Vukosavljević, Predrag and Novaković, Miroslav and Bukvić, Branka and Nikšić, Miomir and Stanisavljević, Ivana and Klaus, Anita",
year = "2009",
abstract = "This paper presents kinds of extraction and cross-flow filtration of composition of 46 healthful and aromatic herbs, 8 fruits and fungi Ganoderma lucidum. Those extracts are part of Bitter 55, which have significant antioxidant capacity. Antioxidative activities of plant extracts have been determined by DPPH test using method of Blois. Bitter 55 which was kept at the green bottle in the dark has EC50 = 141.07 μl/ml and it was stable during 150 days. Synthetic anti-oxidants BHT (ditertbutilhydroxytoluen, EC50 = 6.2 μgml-1), trolox (vitamin E analog soluble in water, EC50 = 6.8 μgml-1) were used for comparison. EC50 values were calculated as concentration of the extract necessary to decrease DPPH radical concentration for 50 %. Bitter 55 contents 35% vol of alcohol (wheat origin), 88.22 g/l total extract and slice of medicinal mushroom Ganoderma lucidum (1 % w/v) which was extracted 30 days before analyzes. The main problem in practical applications of MF is the reduction of permeate flux with time, caused by the accumulation of feed components in the pores. During microfiltration bitter herbal liquor, the function of filtrate flux is decreased with VCR. Dependence of decreasing flux with VCR can be separated in three periods. For the first, starting period, rapid decrease of filtrate flux is characteristic. Second period is defined with much smaller decrease of the flux than in the first phase. Third period has as characteristic minor decrease of flux and can be defined as steady state. Steady state emerges after τs = 80 min., Sastojci lekovitog bilja i voća koji pokazuju potencijalnu antioksidativnu sposobnost su različite bioaktivne komponente, kao što su različiti fenoli, polifenoli, fenolne kiseline, flavonoidi, tanini i dr. Na tržištu se nalaze biljni ekstrakti od 12, 25 pa sve do 56 lekovitih i aromatičnih biljaka i voća. Dodatak medicinske gljive Ganoderma lucidum, biljnom ekstraktu od 54 lekovitih i aromatičnih biljaka, predstavlja dobro rešenje. Ekstrakcijom gljive Ganoderma (Ganoderma lucidum) zajedno sa lekovitim i aromatičnim biljem, zadržavaju se sve aktivne vrednosti biljaka, uz postizanje dodatnih lekovitih svojstava gljive. Ovakav proizvod, na bazi ekstrakata lekovitog i aromatičnog bilja, voća i gljive Ganoderma, je interesantan sa aspekta mogućih lekovitih svojstava. On može biti deklarisan ili kao gorki biljni liker u komercijalnoj prodaji ili čak kao dijetetski suplement za prodaju u apotekama. Takav proizvod u svakom slučaju predstavlja, kako zdravstveno tako i nutritivno, bolje rešenje od drugih alkoholnih pića. U radu su prikazani načini ekstrakcije i mikrofiltracije 46 lekovitih i aromatičnih biljaka, gljive Ganoderma lucidum i 8 voćnih vrsta koji čine kompoziciju Bittera 55. Utvrdjeno je da gorki biljni liker - Bitter 55 sadrži značajan antioksidativni potencijal. Potencijalna antioksidativna aktivnost određivana je DPPH testom, metodom po Blois-u.1 Vrednost EC50 uzorka BITTER-a 55 koji je stajao u zatamnjenoj boci u mraku je 139,47 μl/ml rastvarača i nije se promenila tokom 150 dana čuvanja. Sintetički antioksidansi BHT (ditercbutil-hidroksitoluen) i troloks (analog vitamina E rastvoran u vodi) imaju vrednosti EC50 redom 6,2 i 6,8 μg/ml. Vrednost EC50 predstavlja koncentraciju ekstrakta koja za 50% smanjuje koncentraciju DPPH radikala (praćeno preko inhibicije apsorpcije rastvora DPPH na 517nm).",
publisher = "Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd",
journal = "Journal of Agricultural Sciences (Belgrade)",
title = "Antioxidant activities of herbs, fruit and medicinal mushroom Ganoderma lucidum extracts produced by microfiltration process, Mikrofiltracija i antioksidativni kapacitet kompozicije ekstrakta lekovitih biljaka, voća i medicinske gljive Ganoderma lucidum",
pages = "62-45",
number = "1",
volume = "54",
doi = "10.2298/JAS0901045V"
}

Vukosavljević, P., Novaković, M., Bukvić, B., Nikšić, M., Stanisavljević, I.,& Klaus, A.. (2009). Antioxidant activities of herbs, fruit and medicinal mushroom Ganoderma lucidum extracts produced by microfiltration process. in Journal of Agricultural Sciences (Belgrade)
Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd., 54(1), 45-62.
https://doi.org/10.2298/JAS0901045V

Vukosavljević P, Novaković M, Bukvić B, Nikšić M, Stanisavljević I, Klaus A. Antioxidant activities of herbs, fruit and medicinal mushroom Ganoderma lucidum extracts produced by microfiltration process. in Journal of Agricultural Sciences (Belgrade). 2009;54(1):45-62.
doi:10.2298/JAS0901045V .

Vukosavljević, Predrag, Novaković, Miroslav, Bukvić, Branka, Nikšić, Miomir, Stanisavljević, Ivana, Klaus, Anita, "Antioxidant activities of herbs, fruit and medicinal mushroom Ganoderma lucidum extracts produced by microfiltration process" in Journal of Agricultural Sciences (Belgrade), 54, no. 1 (2009):45-62,
https://doi.org/10.2298/JAS0901045V . .

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  - Bukvić, Branka
AU  - Mratinić, Evica
AU  - Fotirić, Milica
PY  - 2007
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1583
AB  - Chemical contents of eight, the most representative wild fruits species from the area of the Djerdap gorge, were examined with the aim to estimate quality and possibility of their processing. All analyzed species had biologically very valuable fruit quality. The fruits of the following species were found to be very suitable processing into different products: cornelian cherry - Cornus mas L. (compotes, jams, pulp juices, marmalade, creams and syrups), blackberry - Rubus canenscens Dc. and Rubus hirtus L. (preserves, jam, pulp juice and wine), dog rose - Rosa arvensis Huds. and Rosas canina L. (marmalade, pulp juice and jam), elderberry - Sambucus nigra L. (preserves, jam, clear juice, jelly and syrup), European mountain ash - Sorbus domestica L. (compotes, jam and pulp juice). Fruits of wild apple (Malus silvestris L.), wild pear (Pirus communis L.) and sloe (Prunus spinosa L.) are less favourable for processing because of their chemical composition, with the exception of wild apple fruits which could be processed into apple cider, wild pear fruits into "vodnjika", and sloe fruits can be used as a supplement for jellying products.
AB  - Na području Đerdapske klisure proučavan je hemijski sastav ploda osam najrasprostranjenijih samoniklih vrsti voćaka, sa ciljem da se oceni njihov kvalitet i mogućnosti prerade. Sve ispitivane vrste su ispoljile biološki visok kvalitet ploda. Kao vrlo podesni za preradu u različite proizvode, pokazali su se plodovi : drena - Cornus mas L. (u kompot, džem, kašasti sok, marmelade, krem i sirup), kupine - Rubus canescens Dc. i Rubus hirtus L. (u slatko, džem, kašasti sok i vino), šipurak - Rosa arvensis Huds. i Rosa canina L. (u marmelade, kašasti sok i pekmez), crna zova Sambucus nigra L. (u slatko, džem, bistri sok, žele i sirup), oskoruša - Sorbus domestica L. (u kompot, pekmez i kašasti sok). Plodovi šumske jabuke - Malus silvestris L., divlje kruške - Pirus communis L., i crnog trna - Prunus spinosa L. su zbog svog hemijskog sastava manje pogodni za preradu, sem jabuka u jabukovo sirće, kruška u vodnjiku, a crni trn kao dodatak za želirane proizvode.
PB  - Savez poljoprivrednih inženjera i tehničara, Beograd
T2  - Journal of Scientific Agricultural Research
T1  - Quality of wild fruits from the area of the Djerdap gorge and possibility of their processing
T1  - Kvalitet ploda i mogućnost prerade samoniklog voća sa područja Đerdapske klisure
EP  - 63
IS  - 3
SP  - 53
VL  - 68
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1583
ER  - 

@article{
author = "Bukvić, Branka and Mratinić, Evica and Fotirić, Milica",
year = "2007",
abstract = "Chemical contents of eight, the most representative wild fruits species from the area of the Djerdap gorge, were examined with the aim to estimate quality and possibility of their processing. All analyzed species had biologically very valuable fruit quality. The fruits of the following species were found to be very suitable processing into different products: cornelian cherry - Cornus mas L. (compotes, jams, pulp juices, marmalade, creams and syrups), blackberry - Rubus canenscens Dc. and Rubus hirtus L. (preserves, jam, pulp juice and wine), dog rose - Rosa arvensis Huds. and Rosas canina L. (marmalade, pulp juice and jam), elderberry - Sambucus nigra L. (preserves, jam, clear juice, jelly and syrup), European mountain ash - Sorbus domestica L. (compotes, jam and pulp juice). Fruits of wild apple (Malus silvestris L.), wild pear (Pirus communis L.) and sloe (Prunus spinosa L.) are less favourable for processing because of their chemical composition, with the exception of wild apple fruits which could be processed into apple cider, wild pear fruits into "vodnjika", and sloe fruits can be used as a supplement for jellying products., Na području Đerdapske klisure proučavan je hemijski sastav ploda osam najrasprostranjenijih samoniklih vrsti voćaka, sa ciljem da se oceni njihov kvalitet i mogućnosti prerade. Sve ispitivane vrste su ispoljile biološki visok kvalitet ploda. Kao vrlo podesni za preradu u različite proizvode, pokazali su se plodovi : drena - Cornus mas L. (u kompot, džem, kašasti sok, marmelade, krem i sirup), kupine - Rubus canescens Dc. i Rubus hirtus L. (u slatko, džem, kašasti sok i vino), šipurak - Rosa arvensis Huds. i Rosa canina L. (u marmelade, kašasti sok i pekmez), crna zova Sambucus nigra L. (u slatko, džem, bistri sok, žele i sirup), oskoruša - Sorbus domestica L. (u kompot, pekmez i kašasti sok). Plodovi šumske jabuke - Malus silvestris L., divlje kruške - Pirus communis L., i crnog trna - Prunus spinosa L. su zbog svog hemijskog sastava manje pogodni za preradu, sem jabuka u jabukovo sirće, kruška u vodnjiku, a crni trn kao dodatak za želirane proizvode.",
publisher = "Savez poljoprivrednih inženjera i tehničara, Beograd",
journal = "Journal of Scientific Agricultural Research",
title = "Quality of wild fruits from the area of the Djerdap gorge and possibility of their processing, Kvalitet ploda i mogućnost prerade samoniklog voća sa područja Đerdapske klisure",
pages = "63-53",
number = "3",
volume = "68",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1583"
}

Bukvić, B., Mratinić, E.,& Fotirić, M.. (2007). Quality of wild fruits from the area of the Djerdap gorge and possibility of their processing. in Journal of Scientific Agricultural Research
Savez poljoprivrednih inženjera i tehničara, Beograd., 68(3), 53-63.
https://hdl.handle.net/21.15107/rcub_agrospace_1583

Bukvić B, Mratinić E, Fotirić M. Quality of wild fruits from the area of the Djerdap gorge and possibility of their processing. in Journal of Scientific Agricultural Research. 2007;68(3):53-63.
https://hdl.handle.net/21.15107/rcub_agrospace_1583 .

Bukvić, Branka, Mratinić, Evica, Fotirić, Milica, "Quality of wild fruits from the area of the Djerdap gorge and possibility of their processing" in Journal of Scientific Agricultural Research, 68, no. 3 (2007):53-63,
https://hdl.handle.net/21.15107/rcub_agrospace_1583 .

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  - 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 . .

TY  - JOUR
AU  - Marković, Tijana
AU  - Vukosavljević, Predrag
AU  - Vladisavljević, Goran
AU  - Bukvić, Branka
PY  - 2006
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1154
AB  - This paper introduces the results of experimental investigations on the influence of operating parameters, such as feed flow rate, temperature, pressure difference in the microfiltration through the ceramic Kerasep membrane. The results confirmed earlier work on the same laboratory device for microfiltration. and they are the main condition for determination of kinetics juice clarification. Apart from investigations on the influence of operating parameters, the influence of membrane moisture on microfiltration was observed.
AB  - U ovom radu su prikazani rezultati eksperimentalnog ispitivanja uticaja radnih parametara (protok destilovane vode kroz modul, temperatura, razlika pritisaka) na kinetiku mikrofiltracije kroz keramičku Kerasep membranu. Dobijeni rezultati su potvrdili ranija ispitivanja koja su obavljena na istoj aparaturi i predstavljaju uslov za određivanje kinetike bistrenja soka. Pored ispitivanja uticaja radnih parametara ispitan je i uticaj vlažnosti membrane na kinetiku mikrofiltracije. Na osnovu izvršenih eksperimenata uticaja radnih parametara na mikrofiltracju destilovane vode kroz Kerasep keramičku membranu, može se zaključiti da se protok linearno povećava sa povećanjem pogonske sile tj. razlike pritisaka. Protok vode u modulu nema nikakvog uticaja na brzinu izdvajanja permeata, tj. fluks permeata. Zbog odsustva koncentracione polarizacije hidraulički otpori se javljaju samo unutar membrane. Uočeno je da povišenjem temperature dolazi do povećanja mase permeata. Razlog je u smanjenju viskoziteta tečnosti na povišenoj temperaturi. Vlažnost membrane odražava se tako da suva membrana daje veći fluks permeata od potopljene membrane. To je posledica zapušenosti pora membrane u slučaju kada je ona potopljena. Kod suve membrane neophodno je da fluid struji neko vreme kako bi se sve pore u membrani nakvasile, nakon čega će se protok permeata ustaliti.
PB  - Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd
T2  - Journal of Agricultural Sciences (Belgrade)
T1  - Investigations of hydrodynamic permeability ceramic membranes for microfiltration
T1  - Ispitivanje hidrodinamičke propustljivosti keramičkih mikrofiltracionih membrana
EP  - 164
IS  - 2
SP  - 151
VL  - 51
DO  - 10.2298/JAS0602151M
ER  - 

@article{
author = "Marković, Tijana and Vukosavljević, Predrag and Vladisavljević, Goran and Bukvić, Branka",
year = "2006",
abstract = "This paper introduces the results of experimental investigations on the influence of operating parameters, such as feed flow rate, temperature, pressure difference in the microfiltration through the ceramic Kerasep membrane. The results confirmed earlier work on the same laboratory device for microfiltration. and they are the main condition for determination of kinetics juice clarification. Apart from investigations on the influence of operating parameters, the influence of membrane moisture on microfiltration was observed., U ovom radu su prikazani rezultati eksperimentalnog ispitivanja uticaja radnih parametara (protok destilovane vode kroz modul, temperatura, razlika pritisaka) na kinetiku mikrofiltracije kroz keramičku Kerasep membranu. Dobijeni rezultati su potvrdili ranija ispitivanja koja su obavljena na istoj aparaturi i predstavljaju uslov za određivanje kinetike bistrenja soka. Pored ispitivanja uticaja radnih parametara ispitan je i uticaj vlažnosti membrane na kinetiku mikrofiltracije. Na osnovu izvršenih eksperimenata uticaja radnih parametara na mikrofiltracju destilovane vode kroz Kerasep keramičku membranu, može se zaključiti da se protok linearno povećava sa povećanjem pogonske sile tj. razlike pritisaka. Protok vode u modulu nema nikakvog uticaja na brzinu izdvajanja permeata, tj. fluks permeata. Zbog odsustva koncentracione polarizacije hidraulički otpori se javljaju samo unutar membrane. Uočeno je da povišenjem temperature dolazi do povećanja mase permeata. Razlog je u smanjenju viskoziteta tečnosti na povišenoj temperaturi. Vlažnost membrane odražava se tako da suva membrana daje veći fluks permeata od potopljene membrane. To je posledica zapušenosti pora membrane u slučaju kada je ona potopljena. Kod suve membrane neophodno je da fluid struji neko vreme kako bi se sve pore u membrani nakvasile, nakon čega će se protok permeata ustaliti.",
publisher = "Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd",
journal = "Journal of Agricultural Sciences (Belgrade)",
title = "Investigations of hydrodynamic permeability ceramic membranes for microfiltration, Ispitivanje hidrodinamičke propustljivosti keramičkih mikrofiltracionih membrana",
pages = "164-151",
number = "2",
volume = "51",
doi = "10.2298/JAS0602151M"
}

Marković, T., Vukosavljević, P., Vladisavljević, G.,& Bukvić, B.. (2006). Investigations of hydrodynamic permeability ceramic membranes for microfiltration. in Journal of Agricultural Sciences (Belgrade)
Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd., 51(2), 151-164.
https://doi.org/10.2298/JAS0602151M

Marković T, Vukosavljević P, Vladisavljević G, Bukvić B. Investigations of hydrodynamic permeability ceramic membranes for microfiltration. in Journal of Agricultural Sciences (Belgrade). 2006;51(2):151-164.
doi:10.2298/JAS0602151M .

Marković, Tijana, Vukosavljević, Predrag, Vladisavljević, Goran, Bukvić, Branka, "Investigations of hydrodynamic permeability ceramic membranes for microfiltration" in Journal of Agricultural Sciences (Belgrade), 51, no. 2 (2006):151-164,
https://doi.org/10.2298/JAS0602151M . .

TY  - JOUR
AU  - Vukosavljević, Predrag
AU  - Bukvić, Branka
AU  - Janković, Miodrag
AU  - Mašović, Snežana
PY  - 2004
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/861
AB  - Pectin preparation Klerzyme®120, manufactured by DSM-France, specific for 'acid fruits' with pH below 3.2, was used for maceration and depectinzation. In terms of maceration at one degree, it was applied in the quantity of 200-400 g/t for 1 to 2 hours at 50°C. At the maceration at two degrees and depectinzation, the enzyme was added: In the first phase 100-200 g/t for 0.5 to 1 h at 20°C, and in the second, 4-8 g/hl for 1 to 2 hours at 20°C. Mush boiling was executed at increased temperatures for 2 and 5 minutes. The application of proper heat enzymatic treatment prior to squeezing proved to be acceptable. The juice obtained by squeezing upon the enzymatic treatment contains about 30% more anthocyanins as compared to juice produced without enzymatic treatment. In terms of the final content of anthocyanins, the same results were recorded with treatments. In each processing stage, juice pasteurization adversely affected anthocyanin levels.
AB  - U radu je ispitivana promena sadržaja bojenih materija dve sorte maline Vilamet i Miker, pri različitim uslovima ceđenja, enzimiranja i toplotnog tretiranja. Ogledi su izvedeni na laboratorijskoj hidrauličnoj cednici, pri čemu su imitirani radni uslovi "Bucher" cednice (pritisak 180 - 200 bar, 1-3 rastresanja kljuka). Za maceraciju i depektinizaciju korišćen je pektinski preparat Klerzyme® 120 (DSM - Francuska), koji je specifičan za "kiselo voće" (pH ispod 3,2). Pri maceraciji u jednom stepenu enzim je dodavan u količini od 200 - 400 g/t, u toku 1 do 2 sata na 50°C. Pri dvostepenoj maceraciji i depektinizaciji, dodavan je enzim: u prvoj fazi 100 - 200 g/t u toku 0,5 do 1 sata na 20°C, a u drugoj fazi dodavan je 4 - 8 g/hl, u toku 1 do 2 sata na 20°C. Blanširanja kljuka maline su izvedena na povišenim temperaturama u trajanju od 2 i 5 minuta. Primena odgovarajućeg toplotno-enzimskog tretmana kljuka pre ceđenja pokazala se prihvatljivom. Pored poznatog degradacionog dejstva toplote na antocijane, sok dobijen ceđenjem, posle enzimiranja, sadrži oko 30% više antocijana u odnosu na sok dobijen bez enzimiranja. Pasterizacija soka, u svakoj fazi prerade, dala je izrazito negativan efekat na količinu antocijana. Najviše se gube neobojene forme antocijana. Kod serija sa dvostepenim enzimiranjem, i pored velikog početnog sadržaja antocijana, posle druge pasterizacije dolazi do smanjenja na približnu vrednost sadržaja ukupnih antocijana kao kod serija sa jednostepenim enzimiranjem.
PB  - Naučno voćarsko društvo Srbije, Čačak
T2  - Jugoslovensko voćarstvo
T1  - Degradation of raspberry color by enzymatic treatment and squeezing
T1  - Degradacija boje maline pri enzimiranju i ceđenju
EP  - 237
IS  - 147-148
SP  - 229
VL  - 38
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_861
ER  - 

@article{
author = "Vukosavljević, Predrag and Bukvić, Branka and Janković, Miodrag and Mašović, Snežana",
year = "2004",
abstract = "Pectin preparation Klerzyme®120, manufactured by DSM-France, specific for 'acid fruits' with pH below 3.2, was used for maceration and depectinzation. In terms of maceration at one degree, it was applied in the quantity of 200-400 g/t for 1 to 2 hours at 50°C. At the maceration at two degrees and depectinzation, the enzyme was added: In the first phase 100-200 g/t for 0.5 to 1 h at 20°C, and in the second, 4-8 g/hl for 1 to 2 hours at 20°C. Mush boiling was executed at increased temperatures for 2 and 5 minutes. The application of proper heat enzymatic treatment prior to squeezing proved to be acceptable. The juice obtained by squeezing upon the enzymatic treatment contains about 30% more anthocyanins as compared to juice produced without enzymatic treatment. In terms of the final content of anthocyanins, the same results were recorded with treatments. In each processing stage, juice pasteurization adversely affected anthocyanin levels., U radu je ispitivana promena sadržaja bojenih materija dve sorte maline Vilamet i Miker, pri različitim uslovima ceđenja, enzimiranja i toplotnog tretiranja. Ogledi su izvedeni na laboratorijskoj hidrauličnoj cednici, pri čemu su imitirani radni uslovi "Bucher" cednice (pritisak 180 - 200 bar, 1-3 rastresanja kljuka). Za maceraciju i depektinizaciju korišćen je pektinski preparat Klerzyme® 120 (DSM - Francuska), koji je specifičan za "kiselo voće" (pH ispod 3,2). Pri maceraciji u jednom stepenu enzim je dodavan u količini od 200 - 400 g/t, u toku 1 do 2 sata na 50°C. Pri dvostepenoj maceraciji i depektinizaciji, dodavan je enzim: u prvoj fazi 100 - 200 g/t u toku 0,5 do 1 sata na 20°C, a u drugoj fazi dodavan je 4 - 8 g/hl, u toku 1 do 2 sata na 20°C. Blanširanja kljuka maline su izvedena na povišenim temperaturama u trajanju od 2 i 5 minuta. Primena odgovarajućeg toplotno-enzimskog tretmana kljuka pre ceđenja pokazala se prihvatljivom. Pored poznatog degradacionog dejstva toplote na antocijane, sok dobijen ceđenjem, posle enzimiranja, sadrži oko 30% više antocijana u odnosu na sok dobijen bez enzimiranja. Pasterizacija soka, u svakoj fazi prerade, dala je izrazito negativan efekat na količinu antocijana. Najviše se gube neobojene forme antocijana. Kod serija sa dvostepenim enzimiranjem, i pored velikog početnog sadržaja antocijana, posle druge pasterizacije dolazi do smanjenja na približnu vrednost sadržaja ukupnih antocijana kao kod serija sa jednostepenim enzimiranjem.",
publisher = "Naučno voćarsko društvo Srbije, Čačak",
journal = "Jugoslovensko voćarstvo",
title = "Degradation of raspberry color by enzymatic treatment and squeezing, Degradacija boje maline pri enzimiranju i ceđenju",
pages = "237-229",
number = "147-148",
volume = "38",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_861"
}

Vukosavljević, P., Bukvić, B., Janković, M.,& Mašović, S.. (2004). Degradation of raspberry color by enzymatic treatment and squeezing. in Jugoslovensko voćarstvo
Naučno voćarsko društvo Srbije, Čačak., 38(147-148), 229-237.
https://hdl.handle.net/21.15107/rcub_agrospace_861

Vukosavljević P, Bukvić B, Janković M, Mašović S. Degradation of raspberry color by enzymatic treatment and squeezing. in Jugoslovensko voćarstvo. 2004;38(147-148):229-237.
https://hdl.handle.net/21.15107/rcub_agrospace_861 .

Vukosavljević, Predrag, Bukvić, Branka, Janković, Miodrag, Mašović, Snežana, "Degradation of raspberry color by enzymatic treatment and squeezing" in Jugoslovensko voćarstvo, 38, no. 147-148 (2004):229-237,
https://hdl.handle.net/21.15107/rcub_agrospace_861 .

TY  - JOUR
AU  - Janković, Miodrag
AU  - Mašović, Snežana
AU  - Bukvić, Branka
AU  - Vukosavljević, Predrag
PY  - 2004
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/801
AB  - Due to high water content (about 90%), specific total fruit texture characteristic light color and aroma, up to now raspberry has not been preserved via classical drying. The paper aimed to study the change in quality induced by liophilization as compared to convectively dried and fresh fruit. Cv Willamette was used for the trial. The chemical analyses involved the assessment of the following: the content of soluble solids total acids, total sugar, pH value, L-ascorbic acid, total anthocyanins total aroma, porosity of dried fruits, and organoleptic value. Liophilization was done in Edwards device at fruit temperature of -30°C. The pressure in the chamber accounted for 13 Pa, desorption temperature being 40°C. Convective drying was done in laboratory apparatus, entry air temperature being 65°C and relative humidity 6%. Dried fruits were rehydrated with water at room temperature. In compliance to the results obtained, it may be inferred that the stated method is highly suitable for sensitive fruit drying, such as raspberry. The analyses proved that the quality of convectively dried fruits as compared to liophilizated, is significantly poorer. Preservation of l-ascorbic acid (for about 54%) better maintenance of anthocyanins (for about 51%), reduced loss of total aroma (for about 66%) and reduction volume (for about 92%), higher porosity (for about 49%) and finally better organoleptic value (for about 51%) are the advantages of the method in question.
AB  - Malina, sorta Vilamet je sušena postupkom liofilizacije i klasično, toplim vazduhom niske relativne vlažnosti. Ispitivane su promene u hemijskom sastavu, ukupnoj aromi, organoleptičnim svojstvima, gustini i zapremini, kod osušenih plodova u odnosu na sveže. Dobijeni rezultati pokazuju da se liofilizacijom može uspešno očuvati hemijski sastav, zapremina, aroma i boja maline.
PB  - Naučno voćarsko društvo Srbije, Čačak
T2  - Jugoslovensko voćarstvo
T1  - Preservation of raspberry via liophilization
T1  - Konzervisanje malina liofilizacijom
EP  - 207
IS  - 147-148
SP  - 199
VL  - 38
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_801
ER  - 

@article{
author = "Janković, Miodrag and Mašović, Snežana and Bukvić, Branka and Vukosavljević, Predrag",
year = "2004",
abstract = "Due to high water content (about 90%), specific total fruit texture characteristic light color and aroma, up to now raspberry has not been preserved via classical drying. The paper aimed to study the change in quality induced by liophilization as compared to convectively dried and fresh fruit. Cv Willamette was used for the trial. The chemical analyses involved the assessment of the following: the content of soluble solids total acids, total sugar, pH value, L-ascorbic acid, total anthocyanins total aroma, porosity of dried fruits, and organoleptic value. Liophilization was done in Edwards device at fruit temperature of -30°C. The pressure in the chamber accounted for 13 Pa, desorption temperature being 40°C. Convective drying was done in laboratory apparatus, entry air temperature being 65°C and relative humidity 6%. Dried fruits were rehydrated with water at room temperature. In compliance to the results obtained, it may be inferred that the stated method is highly suitable for sensitive fruit drying, such as raspberry. The analyses proved that the quality of convectively dried fruits as compared to liophilizated, is significantly poorer. Preservation of l-ascorbic acid (for about 54%) better maintenance of anthocyanins (for about 51%), reduced loss of total aroma (for about 66%) and reduction volume (for about 92%), higher porosity (for about 49%) and finally better organoleptic value (for about 51%) are the advantages of the method in question., Malina, sorta Vilamet je sušena postupkom liofilizacije i klasično, toplim vazduhom niske relativne vlažnosti. Ispitivane su promene u hemijskom sastavu, ukupnoj aromi, organoleptičnim svojstvima, gustini i zapremini, kod osušenih plodova u odnosu na sveže. Dobijeni rezultati pokazuju da se liofilizacijom može uspešno očuvati hemijski sastav, zapremina, aroma i boja maline.",
publisher = "Naučno voćarsko društvo Srbije, Čačak",
journal = "Jugoslovensko voćarstvo",
title = "Preservation of raspberry via liophilization, Konzervisanje malina liofilizacijom",
pages = "207-199",
number = "147-148",
volume = "38",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_801"
}

Janković, M., Mašović, S., Bukvić, B.,& Vukosavljević, P.. (2004). Preservation of raspberry via liophilization. in Jugoslovensko voćarstvo
Naučno voćarsko društvo Srbije, Čačak., 38(147-148), 199-207.
https://hdl.handle.net/21.15107/rcub_agrospace_801

Janković M, Mašović S, Bukvić B, Vukosavljević P. Preservation of raspberry via liophilization. in Jugoslovensko voćarstvo. 2004;38(147-148):199-207.
https://hdl.handle.net/21.15107/rcub_agrospace_801 .

Janković, Miodrag, Mašović, Snežana, Bukvić, Branka, Vukosavljević, Predrag, "Preservation of raspberry via liophilization" in Jugoslovensko voćarstvo, 38, no. 147-148 (2004):199-207,
https://hdl.handle.net/21.15107/rcub_agrospace_801 .

TY  - JOUR
AU  - Vukosavljević, Predrag
AU  - Bukvić, Branka
AU  - Janković, Miodrag
AU  - Mašović, Snežana
PY  - 2003
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/524
AB  - Change in anthocyanins content under different conditions of extraction enzymatic maceration and heat treatment of two raspberry cultivars (Villamette and Meeker) was determined. Experiments were carried out on a laboratory hydraulic extractor. During extraction commercial operating conditions were emulated using a "Bucher" extractor (pressure 180-200 bar 1-3 pulp shakings). A pectin preparation Klerzyme®120, manufactured by DSM France, was used for maceration and depectinization, because it is specific for "sour fruits" with pH below 3.2. At a single-stage maceration, it was applied in the amount of 200-400 g/t, for 1-2 hours at 50°C. In a two-stage maceration and depectinization, the enzyme was added as follows: in the first stage 100-200 g/t for 0.5 - 1 hour at 20°C and in the second stage 4-8 g/hl for 1-2 hours at 200°C. Thermal breaks of raspberry pulp were performed at raised temperatures for 2 and 5 min in order to examine the effects of raised temperatures on anthocyanins extraction. The application of heat-enzymatic treatments of the pulp prior to extraction proved to be suitable in both raspberry cultivars. Apart from well-known degrading effects of heat on anthocyanins, the juice obtained by extraction, after enzymatic maceration, has higher anthocyanins content by 30% than the juice obtained without enzymatic maceration. Juice pasteurization, in each stage of processing, produced markedly negative effect on anthocyanins content therefore their content decreases considerably. The forms of anthocyanins that are lost most are those uncolored. In batches subjected to a two -stage enzymatic maceration, despite initial high anthocyanins content, the content of total anthocyanins is reduced after the second pasteurization to the approximate value as that in batches subjected to a single-stage enzymatic maceration.
AB  - U radu je određivana promena sadržaja antocijana pri različitim uslovima cedjenja, enzimiranja i toplotnog tretiranja dve sorte maline (vilamet i miker). Pri cedjenju su imitirani industrijski radni uslovi sa "Bucher", cednice (pritisak 180-200 bar, 1-3 rastresanja kljuka). Za maceraciju i depektinizaciju korišćen je pektinski preparat KlerzymeÒ120, proizvodjača DSM - Francuska, koji je specifičan za "kiselo voće" sa pH ispod 3,2. Pri maceraciji u jednom stepenu primenjen je u količini od 200 - 400 g/t, u toku 1 do 2 sata na 50oC. Pri dvostepenoj maceraciji i depektinizaciji, dodavan je enzim: u prvoj fazi 100 - 200 g/t u toku 0,5 do 1 sata na 20°C, a u drugoj fazi dodavan je 4 - 8 g/hl u toku 1 do 2 sata na 20°C. Blanširanja kljuka maline su izvedena na povišenim temperaturama u trajanju od 2 i 5 minuta radi ispitivanja uticaja povišenih temperatura na ekstrakciju antocijana. Primena odgovarajućeg toplotno-enzimskog tretmana kljuka pre ceđenja, kod obe sorte maline, se pokazala prihvatljivom. Sok dobijen ceđenjem, posle enzimiranja, sadrži oko 30% više antocijana u odnosu na sok dobijen bez enzimiranja. Kod serija sa dvostepenim enzimiranjem, i pored velikog početnog sadržaja antocijana, posle druge pasterizacije dolazi do smanjenja na približnu vrednost sadržaja ukupnih antocijana kao kod serija sa jednostepenim enzimiranjem. Pasterizacija soka, u svakoj fazi prerade dala je izrazito negativan efekat na količinu antocijana, tako da se njihov sadržaj znatno smanjuje. Najviše se gube neobojene forme antocijana.
PB  - Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd
T2  - Journal of Agricultural Sciences (Belgrade)
T1  - Change of anthocyanins content during raspberry extraction
T1  - Promena sadržaja antocijana pri ceđenju maline
EP  - 102
IS  - 1
SP  - 85
VL  - 48
DO  - 10.2298/JAS0301085V
ER  - 

@article{
author = "Vukosavljević, Predrag and Bukvić, Branka and Janković, Miodrag and Mašović, Snežana",
year = "2003",
abstract = "Change in anthocyanins content under different conditions of extraction enzymatic maceration and heat treatment of two raspberry cultivars (Villamette and Meeker) was determined. Experiments were carried out on a laboratory hydraulic extractor. During extraction commercial operating conditions were emulated using a "Bucher" extractor (pressure 180-200 bar 1-3 pulp shakings). A pectin preparation Klerzyme®120, manufactured by DSM France, was used for maceration and depectinization, because it is specific for "sour fruits" with pH below 3.2. At a single-stage maceration, it was applied in the amount of 200-400 g/t, for 1-2 hours at 50°C. In a two-stage maceration and depectinization, the enzyme was added as follows: in the first stage 100-200 g/t for 0.5 - 1 hour at 20°C and in the second stage 4-8 g/hl for 1-2 hours at 200°C. Thermal breaks of raspberry pulp were performed at raised temperatures for 2 and 5 min in order to examine the effects of raised temperatures on anthocyanins extraction. The application of heat-enzymatic treatments of the pulp prior to extraction proved to be suitable in both raspberry cultivars. Apart from well-known degrading effects of heat on anthocyanins, the juice obtained by extraction, after enzymatic maceration, has higher anthocyanins content by 30% than the juice obtained without enzymatic maceration. Juice pasteurization, in each stage of processing, produced markedly negative effect on anthocyanins content therefore their content decreases considerably. The forms of anthocyanins that are lost most are those uncolored. In batches subjected to a two -stage enzymatic maceration, despite initial high anthocyanins content, the content of total anthocyanins is reduced after the second pasteurization to the approximate value as that in batches subjected to a single-stage enzymatic maceration., U radu je određivana promena sadržaja antocijana pri različitim uslovima cedjenja, enzimiranja i toplotnog tretiranja dve sorte maline (vilamet i miker). Pri cedjenju su imitirani industrijski radni uslovi sa "Bucher", cednice (pritisak 180-200 bar, 1-3 rastresanja kljuka). Za maceraciju i depektinizaciju korišćen je pektinski preparat KlerzymeÒ120, proizvodjača DSM - Francuska, koji je specifičan za "kiselo voće" sa pH ispod 3,2. Pri maceraciji u jednom stepenu primenjen je u količini od 200 - 400 g/t, u toku 1 do 2 sata na 50oC. Pri dvostepenoj maceraciji i depektinizaciji, dodavan je enzim: u prvoj fazi 100 - 200 g/t u toku 0,5 do 1 sata na 20°C, a u drugoj fazi dodavan je 4 - 8 g/hl u toku 1 do 2 sata na 20°C. Blanširanja kljuka maline su izvedena na povišenim temperaturama u trajanju od 2 i 5 minuta radi ispitivanja uticaja povišenih temperatura na ekstrakciju antocijana. Primena odgovarajućeg toplotno-enzimskog tretmana kljuka pre ceđenja, kod obe sorte maline, se pokazala prihvatljivom. Sok dobijen ceđenjem, posle enzimiranja, sadrži oko 30% više antocijana u odnosu na sok dobijen bez enzimiranja. Kod serija sa dvostepenim enzimiranjem, i pored velikog početnog sadržaja antocijana, posle druge pasterizacije dolazi do smanjenja na približnu vrednost sadržaja ukupnih antocijana kao kod serija sa jednostepenim enzimiranjem. Pasterizacija soka, u svakoj fazi prerade dala je izrazito negativan efekat na količinu antocijana, tako da se njihov sadržaj znatno smanjuje. Najviše se gube neobojene forme antocijana.",
publisher = "Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd",
journal = "Journal of Agricultural Sciences (Belgrade)",
title = "Change of anthocyanins content during raspberry extraction, Promena sadržaja antocijana pri ceđenju maline",
pages = "102-85",
number = "1",
volume = "48",
doi = "10.2298/JAS0301085V"
}

Vukosavljević, P., Bukvić, B., Janković, M.,& Mašović, S.. (2003). Change of anthocyanins content during raspberry extraction. in Journal of Agricultural Sciences (Belgrade)
Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd., 48(1), 85-102.
https://doi.org/10.2298/JAS0301085V

Vukosavljević P, Bukvić B, Janković M, Mašović S. Change of anthocyanins content during raspberry extraction. in Journal of Agricultural Sciences (Belgrade). 2003;48(1):85-102.
doi:10.2298/JAS0301085V .

Vukosavljević, Predrag, Bukvić, Branka, Janković, Miodrag, Mašović, Snežana, "Change of anthocyanins content during raspberry extraction" in Journal of Agricultural Sciences (Belgrade), 48, no. 1 (2003):85-102,
https://doi.org/10.2298/JAS0301085V . .

TY  - JOUR
AU  - Vladisavljević, Goran
AU  - Vukosavljević, Predrag
AU  - Bukvić, Branka
PY  - 2003
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/600
AB  - Raw depectinized apple juice was clarified in a laboratory scale ultrafiltration system using ceramic tubular membranes (Tech-Sep Carbosep) with a molecular weight cut-off of 300,000, 50,000, and 30,000 Da. The experiments have been carried out over a wide range of transmembrane pressures (100-400 kPa), temperatures (20-55 degreesC), and feed flow rates (100-900 ml/min). Permeate flux significantly decreased with time until a steady-state was established. The steady-state permeate flux reached a maximum at a transmembrane pressure of about 200 kPa. Higher permeate flux was obtained at higher temperatures due to lower permeate viscosity. The steady-state permeate flux was proportional to the feed flow rate raised to powers ranging between 0.22 and 0.31. All the membranes studied produced the clarified juice with a satisfactory clarity and color intensity value.
PB  - Elsevier Sci Ltd, Oxford
T2  - Journal of Food Engineering
T1  - Permeate flux and fouling resistance in ultrafiltration of depectinized apple juice using ceramic membranes
EP  - 247
IS  - 3
SP  - 241
VL  - 60
DO  - 10.1016/S0260-8774(03)00044-X
ER  - 

@article{
author = "Vladisavljević, Goran and Vukosavljević, Predrag and Bukvić, Branka",
year = "2003",
abstract = "Raw depectinized apple juice was clarified in a laboratory scale ultrafiltration system using ceramic tubular membranes (Tech-Sep Carbosep) with a molecular weight cut-off of 300,000, 50,000, and 30,000 Da. The experiments have been carried out over a wide range of transmembrane pressures (100-400 kPa), temperatures (20-55 degreesC), and feed flow rates (100-900 ml/min). Permeate flux significantly decreased with time until a steady-state was established. The steady-state permeate flux reached a maximum at a transmembrane pressure of about 200 kPa. Higher permeate flux was obtained at higher temperatures due to lower permeate viscosity. The steady-state permeate flux was proportional to the feed flow rate raised to powers ranging between 0.22 and 0.31. All the membranes studied produced the clarified juice with a satisfactory clarity and color intensity value.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Journal of Food Engineering",
title = "Permeate flux and fouling resistance in ultrafiltration of depectinized apple juice using ceramic membranes",
pages = "247-241",
number = "3",
volume = "60",
doi = "10.1016/S0260-8774(03)00044-X"
}

Vladisavljević, G., Vukosavljević, P.,& Bukvić, B.. (2003). Permeate flux and fouling resistance in ultrafiltration of depectinized apple juice using ceramic membranes. in Journal of Food Engineering
Elsevier Sci Ltd, Oxford., 60(3), 241-247.
https://doi.org/10.1016/S0260-8774(03)00044-X

Vladisavljević G, Vukosavljević P, Bukvić B. Permeate flux and fouling resistance in ultrafiltration of depectinized apple juice using ceramic membranes. in Journal of Food Engineering. 2003;60(3):241-247.
doi:10.1016/S0260-8774(03)00044-X .

Vladisavljević, Goran, Vukosavljević, Predrag, Bukvić, Branka, "Permeate flux and fouling resistance in ultrafiltration of depectinized apple juice using ceramic membranes" in Journal of Food Engineering, 60, no. 3 (2003):241-247,
https://doi.org/10.1016/S0260-8774(03)00044-X . .

TY  - JOUR
AU  - Vladisavljević, Goran
AU  - Vukosavljević, Predrag
AU  - Bukvić, Branka
AU  - Zlatković, Branislav
PY  - 2000
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/208
AB  - Raw depectinized apple juice was clarified in a laboratory scale ultrafiltration (UF) system using ceramic tubular membranes (Tech-Sep Carbosep) with a molecular weight cut-off of 300,000, 50,000, and 30,000 daltons. The experiments have been carried out over a wide range of transmembrane pressures (100-400 kPa), temperatures (293-328 K), and feed flow rates (100-900 mL/min). Permeate flux significantly decreased with time until a steady state was established. The steady-state permeate flux reached a maximum at a transmembrane pressure of about 200 kPa. Higher permeate flux was obtained at higher temperatures due to lower permeate viscosity. A linear relationship between steady-state permeate flux and feed flow rate in logarithmic coordinates was obtained and the slope of these lines ranged from 0.22 to 0.31.
AB  - Bistrenje depektinizovanog matičnog soka jabuke uspešno je vršeno ultrafiltracijom kroz keramičke cevne membrane proizvedene od cirkonijum-oksida i titan-dioksida na podlozi od poroznog ugljenika. Eksperimenti su vršeni uz potpunu recirkulaciju retentata i sa protocima napojne struje u modulu od 100-900 ml/min. Fluks permeata u početku opada sa vremenom, ali se posle određenog vremena uspostavlja stacionarno stanje. Stacionami fluks permeata, L dostiže maksimum pri transmembranskom pritisku od oko 200 kPa, nakon čega opada sa daljim porastom pritiska. To se može objasniti deformacijom čestica mutnoće u sloju gela, raskidanjem krupnijih lančastih agregata otvorene strukture i formiranjem sitnijih čestica koje se gušće pakuju u sloju gela, što dovodi do smanjenja poroznosti i propustljivosti sloja. U log-log koordinatnom sistemu stacionami fluks permeata linearno raste sa porastom protoka napojnog soka, pri čemu nagib ovih pravih varira od 0,22 do 0,31.
PB  - Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd
T2  - Journal of Agricultural Sciences (Belgrade)
T1  - Application of ultrafiltration to apple juice clarification
T1  - Primena ultrafiltracije za bistrenje soka jabuke
EP  - 130
IS  - 2
SP  - 121
VL  - 45
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_208
ER  - 

@article{
author = "Vladisavljević, Goran and Vukosavljević, Predrag and Bukvić, Branka and Zlatković, Branislav",
year = "2000",
abstract = "Raw depectinized apple juice was clarified in a laboratory scale ultrafiltration (UF) system using ceramic tubular membranes (Tech-Sep Carbosep) with a molecular weight cut-off of 300,000, 50,000, and 30,000 daltons. The experiments have been carried out over a wide range of transmembrane pressures (100-400 kPa), temperatures (293-328 K), and feed flow rates (100-900 mL/min). Permeate flux significantly decreased with time until a steady state was established. The steady-state permeate flux reached a maximum at a transmembrane pressure of about 200 kPa. Higher permeate flux was obtained at higher temperatures due to lower permeate viscosity. A linear relationship between steady-state permeate flux and feed flow rate in logarithmic coordinates was obtained and the slope of these lines ranged from 0.22 to 0.31., Bistrenje depektinizovanog matičnog soka jabuke uspešno je vršeno ultrafiltracijom kroz keramičke cevne membrane proizvedene od cirkonijum-oksida i titan-dioksida na podlozi od poroznog ugljenika. Eksperimenti su vršeni uz potpunu recirkulaciju retentata i sa protocima napojne struje u modulu od 100-900 ml/min. Fluks permeata u početku opada sa vremenom, ali se posle određenog vremena uspostavlja stacionarno stanje. Stacionami fluks permeata, L dostiže maksimum pri transmembranskom pritisku od oko 200 kPa, nakon čega opada sa daljim porastom pritiska. To se može objasniti deformacijom čestica mutnoće u sloju gela, raskidanjem krupnijih lančastih agregata otvorene strukture i formiranjem sitnijih čestica koje se gušće pakuju u sloju gela, što dovodi do smanjenja poroznosti i propustljivosti sloja. U log-log koordinatnom sistemu stacionami fluks permeata linearno raste sa porastom protoka napojnog soka, pri čemu nagib ovih pravih varira od 0,22 do 0,31.",
publisher = "Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd",
journal = "Journal of Agricultural Sciences (Belgrade)",
title = "Application of ultrafiltration to apple juice clarification, Primena ultrafiltracije za bistrenje soka jabuke",
pages = "130-121",
number = "2",
volume = "45",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_208"
}

Vladisavljević, G., Vukosavljević, P., Bukvić, B.,& Zlatković, B.. (2000). Application of ultrafiltration to apple juice clarification. in Journal of Agricultural Sciences (Belgrade)
Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd., 45(2), 121-130.
https://hdl.handle.net/21.15107/rcub_agrospace_208

Vladisavljević G, Vukosavljević P, Bukvić B, Zlatković B. Application of ultrafiltration to apple juice clarification. in Journal of Agricultural Sciences (Belgrade). 2000;45(2):121-130.
https://hdl.handle.net/21.15107/rcub_agrospace_208 .

Vladisavljević, Goran, Vukosavljević, Predrag, Bukvić, Branka, Zlatković, Branislav, "Application of ultrafiltration to apple juice clarification" in Journal of Agricultural Sciences (Belgrade), 45, no. 2 (2000):121-130,
https://hdl.handle.net/21.15107/rcub_agrospace_208 .