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

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

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

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

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

TY  - JOUR
AU  - Barać, Miroljub
AU  - Čabrilo, Slavica B.
AU  - Stanojević, Sladjana
AU  - Pešić, Mirjana
AU  - Pavlićević, Milica Ž.
AU  - Zlatković, Branislav
AU  - Janković, Miodrag
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2962
AB  - The aim of this study was to investigate the effects of partial enzymatic hydrolysis on functional properties of two different pea protein isolates obtained from two pea genotypes, Maja and L1. Papain and commercial protease (Streptomyces griseus protease) were used for protein modification. Solubility, emulsifying and foaming properties were estimated at four different pH values (3.0, 5.0, 7.0 and 8.0). Papain increased solubility of L1 pea protein isolate at pH 3.0, 5.0 and 8.0, emulsifying properties and foaming capacity at all pH values. Otherwise, papain increased solubility of Maja pea protein isolate only at pH 8.0. This pea protein isolate modified with both enzymes formed emulsions with improved stability at lower pH (3.0, 5.0). The commercial protease-prepared pea protein isolates showed generally low solubility and different emulsifying and foaming properties. Proper selection of enzyme, conditions of hydrolysis and genotypes could result in production of pea protein isolates with desirable functional properties.
PB  - Wiley, Hoboken
T2  - International Journal of Food Science and Technology
T1  - Functional properties of protein hydrolysates from pea (Pisum sativum, L) seeds
EP  - 1467
IS  - 7
SP  - 1457
VL  - 47
DO  - 10.1111/j.1365-2621.2012.02993.x
ER  - 

@article{
author = "Barać, Miroljub and Čabrilo, Slavica B. and Stanojević, Sladjana and Pešić, Mirjana and Pavlićević, Milica Ž. and Zlatković, Branislav and Janković, Miodrag",
year = "2012",
abstract = "The aim of this study was to investigate the effects of partial enzymatic hydrolysis on functional properties of two different pea protein isolates obtained from two pea genotypes, Maja and L1. Papain and commercial protease (Streptomyces griseus protease) were used for protein modification. Solubility, emulsifying and foaming properties were estimated at four different pH values (3.0, 5.0, 7.0 and 8.0). Papain increased solubility of L1 pea protein isolate at pH 3.0, 5.0 and 8.0, emulsifying properties and foaming capacity at all pH values. Otherwise, papain increased solubility of Maja pea protein isolate only at pH 8.0. This pea protein isolate modified with both enzymes formed emulsions with improved stability at lower pH (3.0, 5.0). The commercial protease-prepared pea protein isolates showed generally low solubility and different emulsifying and foaming properties. Proper selection of enzyme, conditions of hydrolysis and genotypes could result in production of pea protein isolates with desirable functional properties.",
publisher = "Wiley, Hoboken",
journal = "International Journal of Food Science and Technology",
title = "Functional properties of protein hydrolysates from pea (Pisum sativum, L) seeds",
pages = "1467-1457",
number = "7",
volume = "47",
doi = "10.1111/j.1365-2621.2012.02993.x"
}

Barać, M., Čabrilo, S. B., Stanojević, S., Pešić, M., Pavlićević, M. Ž., Zlatković, B.,& Janković, M.. (2012). Functional properties of protein hydrolysates from pea (Pisum sativum, L) seeds. in International Journal of Food Science and Technology
Wiley, Hoboken., 47(7), 1457-1467.
https://doi.org/10.1111/j.1365-2621.2012.02993.x

Barać M, Čabrilo SB, Stanojević S, Pešić M, Pavlićević MŽ, Zlatković B, Janković M. Functional properties of protein hydrolysates from pea (Pisum sativum, L) seeds. in International Journal of Food Science and Technology. 2012;47(7):1457-1467.
doi:10.1111/j.1365-2621.2012.02993.x .

Barać, Miroljub, Čabrilo, Slavica B., Stanojević, Sladjana, Pešić, Mirjana, Pavlićević, Milica Ž., Zlatković, Branislav, Janković, Miodrag, "Functional properties of protein hydrolysates from pea (Pisum sativum, L) seeds" in International Journal of Food Science and Technology, 47, no. 7 (2012):1457-1467,
https://doi.org/10.1111/j.1365-2621.2012.02993.x . .

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

TY  - JOUR
AU  - Paunović, Dragana
AU  - Zlatković, Branislav
AU  - Janković, Miodrag
AU  - Mašović, Snežana
PY  - 2006
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1248
AB  - For a long time Serbia has been an important producer, processor and exporter of the raspberry. From the point of view of primary production, we could be proud of our success. However, on the question of processing, we are somehow behind. The reason is the typical "line of least resistance". We have always earned enough by exporting frozen raspberry and no one has even tried to explore new products or other attractive useful values of this fruit. Namely, although the raspberry has attractive useful values (which brings high demand), it is known that it has some inviolable chemical engineering characteristics. The raspberry, due to its consistency, is very susceptible to mechanical damage. It is also known for its high breathing warmth, and therefore it can only be preserved for a short time. These characteristics impose upon the producers the necessity to quickly proceed with the conservation and processing. The best way to achieve the turnover of capital is by not processing it completely. When the raspberry is half-processed, investments are smaller and so are risks for the deterioration of the quality of the product. Among products not completely processed, made from raspberries and other types of fruits, the most convenient are certainly frozen or dried fruits. Unfortunately, up to now, little has been done on the drying process of the raspberry because the fruit is very perishable as a raw material and also various problems occur during the drying process. Positive results have, however, been achieved locally in the process of drying by freezing, i.e. lyophilizing. The subject of this paper is the kinetics of drying raspberry in laboratory conditions with the idea of pinpointing at which level of humidity there is a change in the speed of evaporation. The quantity of evaporated water is expressed in relative and absolute units of measure.
AB  - Već dosta dugo Srbija je značajan proizvođač, prerađivač i izvoznik maline. Sa stanovišta primarne proizvodnje možda se može i pohvaliti, čak i ponositi dobrim uspesima. Ipak, sa stanovišta prerade nekako zaostajemo. Razlog je klasična "linija manjeg otpora". Uvek se dovoljno dobro zarađivalo izvozom smrznute maline i niko nije ni pokušavao da istražuje nove proizvode i neke druge atraktivne upotrebne vrednosti od ovog voća. Naime, iako malina ima atraktivnu upotrebnu vrednost (time i značajnu potražnju), poznato je da ima veoma nepovoljna tehnološka svojstva. Malina ima zbirnu cvast, a time i zbirni plod te je veoma osetljiva na mehanička oštećenja. Poznata je i po velikoj brzini tj. po visokoj toploti disanja, te stoga ima kratak period mogućeg čuvanja. Takva svojstva zahtevaju od proizvođača da veoma brzo reaguju sa konzervisanjem ili preradom. Najbrži obrt uloženog kapitala se može postići ako se od plodova dobiju poluproizvodi. Tada su ulaganja najmanja, a smanjen je i rizik po kvalitet. Među poluprerađenim proizvodima od maline, ali i ostalih vrsti voća. svakako su najpoželjniji zamrznuti ili osušeni plodovi. Nažalost, do sada se malo radilo na sušenju maline jer je ona veoma osetljiva kao sirovina i problemi pri sušenju su višestruki. Doduše, postoje i u domaćoj praksi pozitivni rezultati za sušenje smrzavanjem tj. liofilizacijom. U ovom radu je izučavana kinetika sušenja malina u laboratorijskoj sušari sa idejom da se uoči pri kojim sadržajima vlage dolazi do promene brzine isparavanja. Količina isparene vode je izražena u relativnim i apsolutnim jedinicama mere.
PB  - Naučno voćarsko društvo Srbije, Čačak
T2  - Voćarstvo
T1  - The kinetics of the raspberry drying in laboratory conditions
T1  - Kinetika sušenja malina u laboratorijskim uslovima
EP  - 396
IS  - 156
SP  - 389
VL  - 40
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1248
ER  - 

@article{
author = "Paunović, Dragana and Zlatković, Branislav and Janković, Miodrag and Mašović, Snežana",
year = "2006",
abstract = "For a long time Serbia has been an important producer, processor and exporter of the raspberry. From the point of view of primary production, we could be proud of our success. However, on the question of processing, we are somehow behind. The reason is the typical "line of least resistance". We have always earned enough by exporting frozen raspberry and no one has even tried to explore new products or other attractive useful values of this fruit. Namely, although the raspberry has attractive useful values (which brings high demand), it is known that it has some inviolable chemical engineering characteristics. The raspberry, due to its consistency, is very susceptible to mechanical damage. It is also known for its high breathing warmth, and therefore it can only be preserved for a short time. These characteristics impose upon the producers the necessity to quickly proceed with the conservation and processing. The best way to achieve the turnover of capital is by not processing it completely. When the raspberry is half-processed, investments are smaller and so are risks for the deterioration of the quality of the product. Among products not completely processed, made from raspberries and other types of fruits, the most convenient are certainly frozen or dried fruits. Unfortunately, up to now, little has been done on the drying process of the raspberry because the fruit is very perishable as a raw material and also various problems occur during the drying process. Positive results have, however, been achieved locally in the process of drying by freezing, i.e. lyophilizing. The subject of this paper is the kinetics of drying raspberry in laboratory conditions with the idea of pinpointing at which level of humidity there is a change in the speed of evaporation. The quantity of evaporated water is expressed in relative and absolute units of measure., Već dosta dugo Srbija je značajan proizvođač, prerađivač i izvoznik maline. Sa stanovišta primarne proizvodnje možda se može i pohvaliti, čak i ponositi dobrim uspesima. Ipak, sa stanovišta prerade nekako zaostajemo. Razlog je klasična "linija manjeg otpora". Uvek se dovoljno dobro zarađivalo izvozom smrznute maline i niko nije ni pokušavao da istražuje nove proizvode i neke druge atraktivne upotrebne vrednosti od ovog voća. Naime, iako malina ima atraktivnu upotrebnu vrednost (time i značajnu potražnju), poznato je da ima veoma nepovoljna tehnološka svojstva. Malina ima zbirnu cvast, a time i zbirni plod te je veoma osetljiva na mehanička oštećenja. Poznata je i po velikoj brzini tj. po visokoj toploti disanja, te stoga ima kratak period mogućeg čuvanja. Takva svojstva zahtevaju od proizvođača da veoma brzo reaguju sa konzervisanjem ili preradom. Najbrži obrt uloženog kapitala se može postići ako se od plodova dobiju poluproizvodi. Tada su ulaganja najmanja, a smanjen je i rizik po kvalitet. Među poluprerađenim proizvodima od maline, ali i ostalih vrsti voća. svakako su najpoželjniji zamrznuti ili osušeni plodovi. Nažalost, do sada se malo radilo na sušenju maline jer je ona veoma osetljiva kao sirovina i problemi pri sušenju su višestruki. Doduše, postoje i u domaćoj praksi pozitivni rezultati za sušenje smrzavanjem tj. liofilizacijom. U ovom radu je izučavana kinetika sušenja malina u laboratorijskoj sušari sa idejom da se uoči pri kojim sadržajima vlage dolazi do promene brzine isparavanja. Količina isparene vode je izražena u relativnim i apsolutnim jedinicama mere.",
publisher = "Naučno voćarsko društvo Srbije, Čačak",
journal = "Voćarstvo",
title = "The kinetics of the raspberry drying in laboratory conditions, Kinetika sušenja malina u laboratorijskim uslovima",
pages = "396-389",
number = "156",
volume = "40",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1248"
}

Paunović, D., Zlatković, B., Janković, M.,& Mašović, S.. (2006). The kinetics of the raspberry drying in laboratory conditions. in Voćarstvo
Naučno voćarsko društvo Srbije, Čačak., 40(156), 389-396.
https://hdl.handle.net/21.15107/rcub_agrospace_1248

Paunović D, Zlatković B, Janković M, Mašović S. The kinetics of the raspberry drying in laboratory conditions. in Voćarstvo. 2006;40(156):389-396.
https://hdl.handle.net/21.15107/rcub_agrospace_1248 .

Paunović, Dragana, Zlatković, Branislav, Janković, Miodrag, Mašović, Snežana, "The kinetics of the raspberry drying in laboratory conditions" in Voćarstvo, 40, no. 156 (2006):389-396,
https://hdl.handle.net/21.15107/rcub_agrospace_1248 .

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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 . .