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

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

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

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

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

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

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

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

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

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