TY  - JOUR
AU  - Carrillo, Celia
AU  - Tomasevic, Igor B.
AU  - Barba, Francisco J.
AU  - Kamiloglu, Senem
PY  - 2023
UR  - https://www.mdpi.com/2227-9040/11/9/500
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6460
AB  - The health-related properties attributed to berries and the subsequent interest awakened within the market of functional foods mean that these small fruits may be potential targets for food fraud. In this review, studies on berry authentication through modern analytical techniques are discussed in detail. Most of the studies reported to date are related to chemical approaches, mainly chromatographic techniques. Other chemical (NMR, NIR, and Raman spectroscopy), biomolecular, and isotopic methods have also delivered promising results in the field of berry authentication, although there is still limited information available in this respect. Despite the potential of the methods described in the present review, to date, there is no universal one. Therefore, combinations of different approaches in order to complement each other are increasingly used (e.g., HPTLC and mass spectrometry; Raman and IR spectroscopies; biomolecular and analytical techniques…). Considering that adulteration practices are increasingly evolving, continuous research in the field of food authentication is needed, especially in the case of berries, since there are still some berry species that have not yet been included in any authentication study.
T2  - Chemosensors
T2  - Chemosensors
T1  - Modern Analytical Techniques for Berry Authentication
IS  - 9
SP  - 500
VL  - 11
DO  - 10.3390/chemosensors11090500
ER  - 

@article{
author = "Carrillo, Celia and Tomasevic, Igor B. and Barba, Francisco J. and Kamiloglu, Senem",
year = "2023",
abstract = "The health-related properties attributed to berries and the subsequent interest awakened within the market of functional foods mean that these small fruits may be potential targets for food fraud. In this review, studies on berry authentication through modern analytical techniques are discussed in detail. Most of the studies reported to date are related to chemical approaches, mainly chromatographic techniques. Other chemical (NMR, NIR, and Raman spectroscopy), biomolecular, and isotopic methods have also delivered promising results in the field of berry authentication, although there is still limited information available in this respect. Despite the potential of the methods described in the present review, to date, there is no universal one. Therefore, combinations of different approaches in order to complement each other are increasingly used (e.g., HPTLC and mass spectrometry; Raman and IR spectroscopies; biomolecular and analytical techniques…). Considering that adulteration practices are increasingly evolving, continuous research in the field of food authentication is needed, especially in the case of berries, since there are still some berry species that have not yet been included in any authentication study.",
journal = "Chemosensors, Chemosensors",
title = "Modern Analytical Techniques for Berry Authentication",
number = "9",
pages = "500",
volume = "11",
doi = "10.3390/chemosensors11090500"
}

Carrillo, C., Tomasevic, I. B., Barba, F. J.,& Kamiloglu, S.. (2023). Modern Analytical Techniques for Berry Authentication. in Chemosensors, 11(9), 500.
https://doi.org/10.3390/chemosensors11090500

Carrillo C, Tomasevic IB, Barba FJ, Kamiloglu S. Modern Analytical Techniques for Berry Authentication. in Chemosensors. 2023;11(9):500.
doi:10.3390/chemosensors11090500 .

Carrillo, Celia, Tomasevic, Igor B., Barba, Francisco J., Kamiloglu, Senem, "Modern Analytical Techniques for Berry Authentication" in Chemosensors, 11, no. 9 (2023):500,
https://doi.org/10.3390/chemosensors11090500 . .

TY  - JOUR
AU  - Simunovic, Stefan
AU  - Đorđević, Vesna Ž
AU  - Lakićević, Brankica
AU  - Đekic, Ilija
AU  - Lorenzo, Jose M.
AU  - Barba, Francisco J.
AU  - Tomašević, Igor
PY  - 2022
UR  - https://www.hindawi.com/journals/jfq/2022/2480746/
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6119
AB  - This study aimed to evaluate nitrite reduction impact on geometry, colour, chemical, microbiological, and sensory traits of dry sausage (kulen) traditionally prepared with red hot paprika powder. Three batches of kulen with different nitrite levels were produced and assessed: N110 (control with 110 mg/kg of sodium nitrite), N55 (55 mg/kg of sodium nitrite), and NF (without sodium nitrite). Samples for the analyses were taken on production day, after 8, 16, 24, 32, and 40 days of ripening and after 50 and 100 days of storage. Four novel digital methods for quality assessment were deployed such as computer vision system (CVS), three-dimensional (3D) laser imaging, oral processing, and temporal dominance of sensations (TDS). Reduction and removal of nitrites from the formulation of kulen did not result in significant () differences in lightness (), redness (), and yellowness () of the sausage surface, meat, and fat parts that were measured independently by means CVS. Sausages produced by 50% nitrite reduction (N55) showed no significant () differences in terms of geometrical, chemical, colour, microbiological, and oral processing parameters compared with the control (N110) batch. On the other hand, the complete removal of nitrites from kulen formulation negatively affected biogenic amine levels and oral processing properties of the product. Nitrite reduction showed no significant effect on TDS curves among the batches. The results of this study indicate that nitrite content in traditional kulen can be reduced by 50% (55 mg/kg of sodium nitrite) without adversely affecting the various quality properties of the product.
T2  - Journal of Food Quality
T2  - Journal of Food Quality
T1  - Digital Evaluation of Nitrite-Reduced “Kulen” Fermented Sausage Quality
SP  - e2480746
VL  - 2022
DO  - 10.1155/2022/2480746
ER  - 

@article{
author = "Simunovic, Stefan and Đorđević, Vesna Ž and Lakićević, Brankica and Đekic, Ilija and Lorenzo, Jose M. and Barba, Francisco J. and Tomašević, Igor",
year = "2022",
abstract = "This study aimed to evaluate nitrite reduction impact on geometry, colour, chemical, microbiological, and sensory traits of dry sausage (kulen) traditionally prepared with red hot paprika powder. Three batches of kulen with different nitrite levels were produced and assessed: N110 (control with 110 mg/kg of sodium nitrite), N55 (55 mg/kg of sodium nitrite), and NF (without sodium nitrite). Samples for the analyses were taken on production day, after 8, 16, 24, 32, and 40 days of ripening and after 50 and 100 days of storage. Four novel digital methods for quality assessment were deployed such as computer vision system (CVS), three-dimensional (3D) laser imaging, oral processing, and temporal dominance of sensations (TDS). Reduction and removal of nitrites from the formulation of kulen did not result in significant () differences in lightness (), redness (), and yellowness () of the sausage surface, meat, and fat parts that were measured independently by means CVS. Sausages produced by 50% nitrite reduction (N55) showed no significant () differences in terms of geometrical, chemical, colour, microbiological, and oral processing parameters compared with the control (N110) batch. On the other hand, the complete removal of nitrites from kulen formulation negatively affected biogenic amine levels and oral processing properties of the product. Nitrite reduction showed no significant effect on TDS curves among the batches. The results of this study indicate that nitrite content in traditional kulen can be reduced by 50% (55 mg/kg of sodium nitrite) without adversely affecting the various quality properties of the product.",
journal = "Journal of Food Quality, Journal of Food Quality",
title = "Digital Evaluation of Nitrite-Reduced “Kulen” Fermented Sausage Quality",
pages = "e2480746",
volume = "2022",
doi = "10.1155/2022/2480746"
}

Simunovic, S., Đorđević, V. Ž., Lakićević, B., Đekic, I., Lorenzo, J. M., Barba, F. J.,& Tomašević, I.. (2022). Digital Evaluation of Nitrite-Reduced “Kulen” Fermented Sausage Quality. in Journal of Food Quality, 2022, e2480746.
https://doi.org/10.1155/2022/2480746

Simunovic S, Đorđević VŽ, Lakićević B, Đekic I, Lorenzo JM, Barba FJ, Tomašević I. Digital Evaluation of Nitrite-Reduced “Kulen” Fermented Sausage Quality. in Journal of Food Quality. 2022;2022:e2480746.
doi:10.1155/2022/2480746 .

Simunovic, Stefan, Đorđević, Vesna Ž, Lakićević, Brankica, Đekic, Ilija, Lorenzo, Jose M., Barba, Francisco J., Tomašević, Igor, "Digital Evaluation of Nitrite-Reduced “Kulen” Fermented Sausage Quality" in Journal of Food Quality, 2022 (2022):e2480746,
https://doi.org/10.1155/2022/2480746 . .

TY  - JOUR
AU  - Khubber, Sucheta
AU  - Marti-Quijal, Francisco J
AU  - Tomašević, Igor
AU  - Remize, Fabienne
AU  - Barba, Francisco J
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6029
AB  - The existing health concerns for chemical additives entail natural preservation methods of food. The diversity of lactic acid bacteria (LAB) which can release a large panel of metabolites provide opportunities to utilize lactic acid fermentation (LAF) to serve the purpose. Some of released metabolites such as organic acids, alcohols, phenolics, exopolysaccharides, bacteriocins, and bioactive peptides and so on have been proved to exert antimicrobial and antioxidant activities. This directs for natural preservation of food along with potential health benefits. Further, LAF can also help in valorising food wastes through the release of bioactives and is an eco-friendly approach. To enhance the yield of bioactives, the utmost importance of modulating culture conditions, substrates and new strains has been emphasized. Specifically, this review summarises recently explored LAB genera involved in fermentation of foods or by-products, focusing on LAB antimicrobial and antioxidant metabolites and the recovery of such compounds upon fermentation in varied food systems.
PB  - Elsevier Ltd
T2  - Current Opinion in Food Science
T1  - Lactic acid fermentation as a useful strategy to recover antimicrobial and antioxidant compounds from food and by-products
EP  - 198
SP  - 189
VL  - 43
DO  - 10.1016/j.cofs.2021.11.013
ER  - 

@article{
author = "Khubber, Sucheta and Marti-Quijal, Francisco J and Tomašević, Igor and Remize, Fabienne and Barba, Francisco J",
year = "2022",
abstract = "The existing health concerns for chemical additives entail natural preservation methods of food. The diversity of lactic acid bacteria (LAB) which can release a large panel of metabolites provide opportunities to utilize lactic acid fermentation (LAF) to serve the purpose. Some of released metabolites such as organic acids, alcohols, phenolics, exopolysaccharides, bacteriocins, and bioactive peptides and so on have been proved to exert antimicrobial and antioxidant activities. This directs for natural preservation of food along with potential health benefits. Further, LAF can also help in valorising food wastes through the release of bioactives and is an eco-friendly approach. To enhance the yield of bioactives, the utmost importance of modulating culture conditions, substrates and new strains has been emphasized. Specifically, this review summarises recently explored LAB genera involved in fermentation of foods or by-products, focusing on LAB antimicrobial and antioxidant metabolites and the recovery of such compounds upon fermentation in varied food systems.",
publisher = "Elsevier Ltd",
journal = "Current Opinion in Food Science",
title = "Lactic acid fermentation as a useful strategy to recover antimicrobial and antioxidant compounds from food and by-products",
pages = "198-189",
volume = "43",
doi = "10.1016/j.cofs.2021.11.013"
}

Khubber, S., Marti-Quijal, F. J., Tomašević, I., Remize, F.,& Barba, F. J.. (2022). Lactic acid fermentation as a useful strategy to recover antimicrobial and antioxidant compounds from food and by-products. in Current Opinion in Food Science
Elsevier Ltd., 43, 189-198.
https://doi.org/10.1016/j.cofs.2021.11.013

Khubber S, Marti-Quijal FJ, Tomašević I, Remize F, Barba FJ. Lactic acid fermentation as a useful strategy to recover antimicrobial and antioxidant compounds from food and by-products. in Current Opinion in Food Science. 2022;43:189-198.
doi:10.1016/j.cofs.2021.11.013 .

Khubber, Sucheta, Marti-Quijal, Francisco J, Tomašević, Igor, Remize, Fabienne, Barba, Francisco J, "Lactic acid fermentation as a useful strategy to recover antimicrobial and antioxidant compounds from food and by-products" in Current Opinion in Food Science, 43 (2022):189-198,
https://doi.org/10.1016/j.cofs.2021.11.013 . .

TY  - JOUR
AU  - Milovanović, Bojana
AU  - Tomović, Vladimir
AU  - Đekić, Ilija
AU  - Miočinović, Jelena
AU  - Solowiej, Bartosz G.
AU  - Lorenzo, José M.
AU  - Barba, Francisco J.
AU  - Tomašević, Igor
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5850
AB  - A computer vision system (CVS) and a colorimeter were compared for their abilities to measure the colour of twenty-seven different milks and milk products. The frequency of similarity test showed that CVS-generated colour chips were similar to the actual sample colour in all trials (100%). The CVS-obtained colours were found to be more similar to the colour of sample visualised on the monitor, compared with colorimeter-generated colour chips, with values of 83.3–100.0% depending on the milk product. The third test showed that there was difference between colour measured by CVS and the colorimeter; colorimeter readings resulted in a darker and yellower colour based on average L∗a∗b∗ values, while CVS readings resulted in lighter and less yellow appearance. Compared with a colorimeter, measuring colour by CVS was, therefore, found to be reliable and should be considered as a superior tool for replacing traditional devices by offering improved representativeness and accuracy.
PB  - Elsevier Ltd
T2  - International Dairy Journal
T1  - Colour assessment of milk and milk products using computer vision system and colorimeter
SP  - 105084
VL  - 120
DO  - 10.1016/j.idairyj.2021.105084
ER  - 

@article{
author = "Milovanović, Bojana and Tomović, Vladimir and Đekić, Ilija and Miočinović, Jelena and Solowiej, Bartosz G. and Lorenzo, José M. and Barba, Francisco J. and Tomašević, Igor",
year = "2021",
abstract = "A computer vision system (CVS) and a colorimeter were compared for their abilities to measure the colour of twenty-seven different milks and milk products. The frequency of similarity test showed that CVS-generated colour chips were similar to the actual sample colour in all trials (100%). The CVS-obtained colours were found to be more similar to the colour of sample visualised on the monitor, compared with colorimeter-generated colour chips, with values of 83.3–100.0% depending on the milk product. The third test showed that there was difference between colour measured by CVS and the colorimeter; colorimeter readings resulted in a darker and yellower colour based on average L∗a∗b∗ values, while CVS readings resulted in lighter and less yellow appearance. Compared with a colorimeter, measuring colour by CVS was, therefore, found to be reliable and should be considered as a superior tool for replacing traditional devices by offering improved representativeness and accuracy.",
publisher = "Elsevier Ltd",
journal = "International Dairy Journal",
title = "Colour assessment of milk and milk products using computer vision system and colorimeter",
pages = "105084",
volume = "120",
doi = "10.1016/j.idairyj.2021.105084"
}

Milovanović, B., Tomović, V., Đekić, I., Miočinović, J., Solowiej, B. G., Lorenzo, J. M., Barba, F. J.,& Tomašević, I.. (2021). Colour assessment of milk and milk products using computer vision system and colorimeter. in International Dairy Journal
Elsevier Ltd., 120, 105084.
https://doi.org/10.1016/j.idairyj.2021.105084

Milovanović B, Tomović V, Đekić I, Miočinović J, Solowiej BG, Lorenzo JM, Barba FJ, Tomašević I. Colour assessment of milk and milk products using computer vision system and colorimeter. in International Dairy Journal. 2021;120:105084.
doi:10.1016/j.idairyj.2021.105084 .

Milovanović, Bojana, Tomović, Vladimir, Đekić, Ilija, Miočinović, Jelena, Solowiej, Bartosz G., Lorenzo, José M., Barba, Francisco J., Tomašević, Igor, "Colour assessment of milk and milk products using computer vision system and colorimeter" in International Dairy Journal, 120 (2021):105084,
https://doi.org/10.1016/j.idairyj.2021.105084 . .

TY  - JOUR
AU  - Milovanović, Bojana
AU  - Tomović, Vladimir
AU  - Đekić, Ilija
AU  - Solowiej, Bartosz G.
AU  - Lorenzo, José M.
AU  - Barba, Francisco J.
AU  - Tomašević, Igor
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5914
AB  - The scientific journal articles (n = 150) were examined to obtain instrumental egg color data published in the period 2009–2020. The majority of articles originated from Asia (42.0%), investigated yolk color (45.3%), selected Minolta device (65.3%). The greatest part of papers failed to include parameters such as port size (92.0%), observer (90.0%), illuminant (84.0%), technical replicates (70.0%) and calibration method (66.7%), and, therefore, this represents a key matter in conducting comparative research to ensure equivalence in order to trace and compare different research data. Furthermore, the usage of a computer vision system (CVS) for egg color analysis was investigated. The color of five egg species (chicken, goose, duck, quail and turkey) was estimated using a CVS and a traditional colorimeter. The CVS-produced color was highly similar to the actual color of egg sample (ranging from 75.0 to 100.0%). The color of eggshell gathered through the Minolta depicts brighter, less “red” and more “yellow” appearance than CVS. Regarding the color of yolk samples, Minolta had lighter (except the goose's yolk), more “green” and less “yellow” color, whereas CVS indicated the appearance of albumen as lighter (except quail's), more “red” and less “yellow” than colorimeter. Those results read by Minolta showed a non-real color of egg samples, whereas CVS-obtained color was highly similar to the actual egg color sample. Considering these results, it could be concluded that the CVS is a superior alternative for replacing traditional devices by providing better accuracy.
PB  - Springer
T2  - Journal of Food Measurement and Characterization
T1  - Color assessment of the eggs using computer vision system and Minolta colorimeter
DO  - 10.1007/s11694-021-01085-4
ER  - 

@article{
author = "Milovanović, Bojana and Tomović, Vladimir and Đekić, Ilija and Solowiej, Bartosz G. and Lorenzo, José M. and Barba, Francisco J. and Tomašević, Igor",
year = "2021",
abstract = "The scientific journal articles (n = 150) were examined to obtain instrumental egg color data published in the period 2009–2020. The majority of articles originated from Asia (42.0%), investigated yolk color (45.3%), selected Minolta device (65.3%). The greatest part of papers failed to include parameters such as port size (92.0%), observer (90.0%), illuminant (84.0%), technical replicates (70.0%) and calibration method (66.7%), and, therefore, this represents a key matter in conducting comparative research to ensure equivalence in order to trace and compare different research data. Furthermore, the usage of a computer vision system (CVS) for egg color analysis was investigated. The color of five egg species (chicken, goose, duck, quail and turkey) was estimated using a CVS and a traditional colorimeter. The CVS-produced color was highly similar to the actual color of egg sample (ranging from 75.0 to 100.0%). The color of eggshell gathered through the Minolta depicts brighter, less “red” and more “yellow” appearance than CVS. Regarding the color of yolk samples, Minolta had lighter (except the goose's yolk), more “green” and less “yellow” color, whereas CVS indicated the appearance of albumen as lighter (except quail's), more “red” and less “yellow” than colorimeter. Those results read by Minolta showed a non-real color of egg samples, whereas CVS-obtained color was highly similar to the actual egg color sample. Considering these results, it could be concluded that the CVS is a superior alternative for replacing traditional devices by providing better accuracy.",
publisher = "Springer",
journal = "Journal of Food Measurement and Characterization",
title = "Color assessment of the eggs using computer vision system and Minolta colorimeter",
doi = "10.1007/s11694-021-01085-4"
}

Milovanović, B., Tomović, V., Đekić, I., Solowiej, B. G., Lorenzo, J. M., Barba, F. J.,& Tomašević, I.. (2021). Color assessment of the eggs using computer vision system and Minolta colorimeter. in Journal of Food Measurement and Characterization
Springer..
https://doi.org/10.1007/s11694-021-01085-4

Milovanović B, Tomović V, Đekić I, Solowiej BG, Lorenzo JM, Barba FJ, Tomašević I. Color assessment of the eggs using computer vision system and Minolta colorimeter. in Journal of Food Measurement and Characterization. 2021;.
doi:10.1007/s11694-021-01085-4 .

Milovanović, Bojana, Tomović, Vladimir, Đekić, Ilija, Solowiej, Bartosz G., Lorenzo, José M., Barba, Francisco J., Tomašević, Igor, "Color assessment of the eggs using computer vision system and Minolta colorimeter" in Journal of Food Measurement and Characterization (2021),
https://doi.org/10.1007/s11694-021-01085-4 . .

TY  - JOUR
AU  - Martí-Quijal, Francisco J.
AU  - Khubber, Sucheta
AU  - Remize, Fabienne
AU  - Tomašević, Igor
AU  - Roselló-Soto, Elena
AU  - Barba, Francisco J.
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5902
AB  - Industrial food waste has potential for generating income from high-added-value compounds through fermentation. Solid-state fermentation is promising to obtain a high yield of bioactive compounds while requiring less water for the microorganism’s growth. A number of scientific studies evinced an increase in flavonoids or phenolics from fruit or vegetable waste and bioactive peptides from cereal processing residues and whey, a major waste of the dairy industry. Livestock, fish, or shellfish processing by-products (skin, viscera, fish scales, seabass colon, shrimp waste) also has the possibility of generating antioxidant peptides, hydrolysates, or compounds through fermentation. These bioactive compounds (phenolics, flavonoids, or antioxidant peptides) resulting from bacterial or fungal fermentation are also capable of inhibiting the growth of commonly occurring food spoilage fungi and can be used as natural preservatives. Despite the significant release or enhancement of an-tioxidant compounds through by-products fermentation, the surface areas of large-scale bioreactors and flow patterns act as constraints in designing a scale-up process for improved efficiency. An in-process purification method can also be the most significant contributing factor for raising the overall cost. Therefore, future research in modelling scale-up design can contribute towards mitigating the discard of high-added-value generating residues. Therefore, in this review, the current knowledge on the use of fermentation to obtain bioactive compounds from food by-products, emphasizing their use as natural preservatives, was evaluated.
PB  - MDPI AG
T2  - Fermentation
T1  - Obtaining antioxidants and natural preservatives from food by-products through fermentation: A review
IS  - 3
SP  - 106
VL  - 7
DO  - 10.3390/fermentation7030106
ER  - 

@article{
author = "Martí-Quijal, Francisco J. and Khubber, Sucheta and Remize, Fabienne and Tomašević, Igor and Roselló-Soto, Elena and Barba, Francisco J.",
year = "2021",
abstract = "Industrial food waste has potential for generating income from high-added-value compounds through fermentation. Solid-state fermentation is promising to obtain a high yield of bioactive compounds while requiring less water for the microorganism’s growth. A number of scientific studies evinced an increase in flavonoids or phenolics from fruit or vegetable waste and bioactive peptides from cereal processing residues and whey, a major waste of the dairy industry. Livestock, fish, or shellfish processing by-products (skin, viscera, fish scales, seabass colon, shrimp waste) also has the possibility of generating antioxidant peptides, hydrolysates, or compounds through fermentation. These bioactive compounds (phenolics, flavonoids, or antioxidant peptides) resulting from bacterial or fungal fermentation are also capable of inhibiting the growth of commonly occurring food spoilage fungi and can be used as natural preservatives. Despite the significant release or enhancement of an-tioxidant compounds through by-products fermentation, the surface areas of large-scale bioreactors and flow patterns act as constraints in designing a scale-up process for improved efficiency. An in-process purification method can also be the most significant contributing factor for raising the overall cost. Therefore, future research in modelling scale-up design can contribute towards mitigating the discard of high-added-value generating residues. Therefore, in this review, the current knowledge on the use of fermentation to obtain bioactive compounds from food by-products, emphasizing their use as natural preservatives, was evaluated.",
publisher = "MDPI AG",
journal = "Fermentation",
title = "Obtaining antioxidants and natural preservatives from food by-products through fermentation: A review",
number = "3",
pages = "106",
volume = "7",
doi = "10.3390/fermentation7030106"
}

Martí-Quijal, F. J., Khubber, S., Remize, F., Tomašević, I., Roselló-Soto, E.,& Barba, F. J.. (2021). Obtaining antioxidants and natural preservatives from food by-products through fermentation: A review. in Fermentation
MDPI AG., 7(3), 106.
https://doi.org/10.3390/fermentation7030106

Martí-Quijal FJ, Khubber S, Remize F, Tomašević I, Roselló-Soto E, Barba FJ. Obtaining antioxidants and natural preservatives from food by-products through fermentation: A review. in Fermentation. 2021;7(3):106.
doi:10.3390/fermentation7030106 .

Martí-Quijal, Francisco J., Khubber, Sucheta, Remize, Fabienne, Tomašević, Igor, Roselló-Soto, Elena, Barba, Francisco J., "Obtaining antioxidants and natural preservatives from food by-products through fermentation: A review" in Fermentation, 7, no. 3 (2021):106,
https://doi.org/10.3390/fermentation7030106 . .

TY  - JOUR
AU  - Novaković, Saša
AU  - Đekić, Ilija
AU  - Klaus, Anita
AU  - Vunduk, Jovana
AU  - Djordjević, Vesna
AU  - Tomović, Vladimir
AU  - Kocić-Tanackov, Sunčica
AU  - Lorenzo, José M.
AU  - Barba, Francisco J.
AU  - Tomašević, Igor
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5383
AB  - The antioxidant and antimicrobial properties of Boletus edulis decoction and the effect of mushroom addition on the physicochemical and microbiological properties of frankfurters during refrigerated storage were studied. The addition of mushroom delayed the increase in the total number of aerobic mesophilic microorganisms during the storage. The incorporation of B. edulis in cooked sausages resulted in the significantly higher hardness of frankfurters in comparison with control, during chilled storage. Mushroom addition significantly affected the color of sausages throughout storage, but no deficiencies in sensory acceptance test were obtained. Generally, this mushroom can be used as a natural antioxidant to interfere with microorganism growth and extend the shelf life of cooked pork sausages during refrigerated storage. Practical applications In this study, the addition of B. edulis has proven to be a potent antioxidant and antimicrobial ingredient that extends the shelf life of frankfurters. That could be an interesting finding in potentially reducing or replacing commercial antioxidants with a natural, healthier variant of food additives.
PB  - Wiley, Hoboken
T2  - Journal of Food Processing and Preservation
T1  - Application of porcini mushroom (Boletus edulis) to improve the quality of frankfurters
IS  - 8
VL  - 44
DO  - 10.1111/jfpp.14556
ER  - 

@article{
author = "Novaković, Saša and Đekić, Ilija and Klaus, Anita and Vunduk, Jovana and Djordjević, Vesna and Tomović, Vladimir and Kocić-Tanackov, Sunčica and Lorenzo, José M. and Barba, Francisco J. and Tomašević, Igor",
year = "2020",
abstract = "The antioxidant and antimicrobial properties of Boletus edulis decoction and the effect of mushroom addition on the physicochemical and microbiological properties of frankfurters during refrigerated storage were studied. The addition of mushroom delayed the increase in the total number of aerobic mesophilic microorganisms during the storage. The incorporation of B. edulis in cooked sausages resulted in the significantly higher hardness of frankfurters in comparison with control, during chilled storage. Mushroom addition significantly affected the color of sausages throughout storage, but no deficiencies in sensory acceptance test were obtained. Generally, this mushroom can be used as a natural antioxidant to interfere with microorganism growth and extend the shelf life of cooked pork sausages during refrigerated storage. Practical applications In this study, the addition of B. edulis has proven to be a potent antioxidant and antimicrobial ingredient that extends the shelf life of frankfurters. That could be an interesting finding in potentially reducing or replacing commercial antioxidants with a natural, healthier variant of food additives.",
publisher = "Wiley, Hoboken",
journal = "Journal of Food Processing and Preservation",
title = "Application of porcini mushroom (Boletus edulis) to improve the quality of frankfurters",
number = "8",
volume = "44",
doi = "10.1111/jfpp.14556"
}

Novaković, S., Đekić, I., Klaus, A., Vunduk, J., Djordjević, V., Tomović, V., Kocić-Tanackov, S., Lorenzo, J. M., Barba, F. J.,& Tomašević, I.. (2020). Application of porcini mushroom (Boletus edulis) to improve the quality of frankfurters. in Journal of Food Processing and Preservation
Wiley, Hoboken., 44(8).
https://doi.org/10.1111/jfpp.14556

Novaković S, Đekić I, Klaus A, Vunduk J, Djordjević V, Tomović V, Kocić-Tanackov S, Lorenzo JM, Barba FJ, Tomašević I. Application of porcini mushroom (Boletus edulis) to improve the quality of frankfurters. in Journal of Food Processing and Preservation. 2020;44(8).
doi:10.1111/jfpp.14556 .

Novaković, Saša, Đekić, Ilija, Klaus, Anita, Vunduk, Jovana, Djordjević, Vesna, Tomović, Vladimir, Kocić-Tanackov, Sunčica, Lorenzo, José M., Barba, Francisco J., Tomašević, Igor, "Application of porcini mushroom (Boletus edulis) to improve the quality of frankfurters" in Journal of Food Processing and Preservation, 44, no. 8 (2020),
https://doi.org/10.1111/jfpp.14556 . .

TY  - JOUR
AU  - Stajić, Slaviša
AU  - Tomašević, Igor
AU  - Stanišić, Nikola
AU  - Tomović, Vladimir
AU  - Lilić, Slobodan
AU  - Vranić, Danijela
AU  - Barba, Francisco J.
AU  - Lorenzo, José M.
AU  - Živković, Dušan
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5308
AB  - Backfat in dry-fermented sausages was partly replaced Imaking up 5, 7 and 9% of the control treatment) by flaxseed oil pre-treated with alginate (ALG 5-9) and soy proteins isolate ISPI 5-91. pH change, weight loss and basic chemical composition were not disrupt to a larger extent by increasing the flaxseed oil content. Yellow tones (b* and h values) and chroma were progressively increased with flaxseed oil content, higher in SPI treatments, not significantly (p > 0.05) compared to ALG treatments with similar oil content. Total colour difference values progressively increase and were higher in SPI treatments. Hardness and chewiness decreased progressively in ALG treatments. TBA values were higher (p  lt  0.05) in all modified treatments but not sufficiently for sensorial detection of rancidity. Cold storage of vacuum packed dry-fermented sausages provides stability during 90 days. Increasing the content of flaxseed oil reduced the sensory acceptability, regardless of the pre-treatment.
PB  - Deutscher Fachverlag Gmbh, Frankfurt Main
T2  - Fleischwirtschaft
T1  - Quality of dry-fermented sausages with backfat replacement
EP  - 81
IS  - 7
SP  - 74
VL  - 100
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_5308
ER  - 

@article{
author = "Stajić, Slaviša and Tomašević, Igor and Stanišić, Nikola and Tomović, Vladimir and Lilić, Slobodan and Vranić, Danijela and Barba, Francisco J. and Lorenzo, José M. and Živković, Dušan",
year = "2020",
abstract = "Backfat in dry-fermented sausages was partly replaced Imaking up 5, 7 and 9% of the control treatment) by flaxseed oil pre-treated with alginate (ALG 5-9) and soy proteins isolate ISPI 5-91. pH change, weight loss and basic chemical composition were not disrupt to a larger extent by increasing the flaxseed oil content. Yellow tones (b* and h values) and chroma were progressively increased with flaxseed oil content, higher in SPI treatments, not significantly (p > 0.05) compared to ALG treatments with similar oil content. Total colour difference values progressively increase and were higher in SPI treatments. Hardness and chewiness decreased progressively in ALG treatments. TBA values were higher (p  lt  0.05) in all modified treatments but not sufficiently for sensorial detection of rancidity. Cold storage of vacuum packed dry-fermented sausages provides stability during 90 days. Increasing the content of flaxseed oil reduced the sensory acceptability, regardless of the pre-treatment.",
publisher = "Deutscher Fachverlag Gmbh, Frankfurt Main",
journal = "Fleischwirtschaft",
title = "Quality of dry-fermented sausages with backfat replacement",
pages = "81-74",
number = "7",
volume = "100",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_5308"
}

Stajić, S., Tomašević, I., Stanišić, N., Tomović, V., Lilić, S., Vranić, D., Barba, F. J., Lorenzo, J. M.,& Živković, D.. (2020). Quality of dry-fermented sausages with backfat replacement. in Fleischwirtschaft
Deutscher Fachverlag Gmbh, Frankfurt Main., 100(7), 74-81.
https://hdl.handle.net/21.15107/rcub_agrospace_5308

Stajić S, Tomašević I, Stanišić N, Tomović V, Lilić S, Vranić D, Barba FJ, Lorenzo JM, Živković D. Quality of dry-fermented sausages with backfat replacement. in Fleischwirtschaft. 2020;100(7):74-81.
https://hdl.handle.net/21.15107/rcub_agrospace_5308 .

Stajić, Slaviša, Tomašević, Igor, Stanišić, Nikola, Tomović, Vladimir, Lilić, Slobodan, Vranić, Danijela, Barba, Francisco J., Lorenzo, José M., Živković, Dušan, "Quality of dry-fermented sausages with backfat replacement" in Fleischwirtschaft, 100, no. 7 (2020):74-81,
https://hdl.handle.net/21.15107/rcub_agrospace_5308 .

TY  - JOUR
AU  - Rocchetti, Gabriele
AU  - Pateiro, Mirian
AU  - Campagnol, Paulo C.B.
AU  - Barba, Francisco J.
AU  - Tomašević, Igor
AU  - Montesano, Domenico
AU  - Lucini, Luigi
AU  - Lorenzo, José M.
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5256
AB  - BACKGROUND:  This study evaluated the modification of physicochemical characteristics and fatty acid composition of fresh turkey sausages manufactured including carrot (Daucus carotaL.) as a vegetable source (i.e., 10%, 20% and 30%, w/w). RESULTS The results were compared with sausages used as controls (i.e., containing 100% turkey meat, w/w). Overall, significant differences were detected for all of the evaluated attributes. The inclusion of 20% and 30% carrot (w/w) in the sausages resulted in a reduction of the lipid content (by 5.42 and 5.26 g/100 g, respectively) and reduced energy value (-7.6%). The color parameters were strongly affected by the inclusion of carrot, recording a significant increase in both redness and yellowness. A reduction of Na content (-47.4% on average) was also observed when experimental carrot sausages were compared with control sausages. Interestingly, a significant reduction in then-6/n-3 fatty acids ratio was also detected. A multivariate orthogonal projection to latent structures discriminant analysis (OPLS-DA) applied to the parameters studied here suggested that the inclusion of carrot provided completely different nutritional and physicochemical profiles, with color parameters possessing the highest discrimination potential. CONCLUSION Including carrot in turkey sausages could represent a valuable tool to design healthier meat products.
PB  - Wiley, Hoboken
T2  - Journal of the Science of Food and Agriculture
T1  - Effect of partial replacement of meat by carrot on physicochemical properties and fatty acid profile of fresh turkey sausages: a chemometric approach
EP  - 4977
IS  - 13
SP  - 4968
VL  - 100
DO  - 10.1002/jsfa.10560
ER  - 

@article{
author = "Rocchetti, Gabriele and Pateiro, Mirian and Campagnol, Paulo C.B. and Barba, Francisco J. and Tomašević, Igor and Montesano, Domenico and Lucini, Luigi and Lorenzo, José M.",
year = "2020",
abstract = "BACKGROUND:  This study evaluated the modification of physicochemical characteristics and fatty acid composition of fresh turkey sausages manufactured including carrot (Daucus carotaL.) as a vegetable source (i.e., 10%, 20% and 30%, w/w). RESULTS The results were compared with sausages used as controls (i.e., containing 100% turkey meat, w/w). Overall, significant differences were detected for all of the evaluated attributes. The inclusion of 20% and 30% carrot (w/w) in the sausages resulted in a reduction of the lipid content (by 5.42 and 5.26 g/100 g, respectively) and reduced energy value (-7.6%). The color parameters were strongly affected by the inclusion of carrot, recording a significant increase in both redness and yellowness. A reduction of Na content (-47.4% on average) was also observed when experimental carrot sausages were compared with control sausages. Interestingly, a significant reduction in then-6/n-3 fatty acids ratio was also detected. A multivariate orthogonal projection to latent structures discriminant analysis (OPLS-DA) applied to the parameters studied here suggested that the inclusion of carrot provided completely different nutritional and physicochemical profiles, with color parameters possessing the highest discrimination potential. CONCLUSION Including carrot in turkey sausages could represent a valuable tool to design healthier meat products.",
publisher = "Wiley, Hoboken",
journal = "Journal of the Science of Food and Agriculture",
title = "Effect of partial replacement of meat by carrot on physicochemical properties and fatty acid profile of fresh turkey sausages: a chemometric approach",
pages = "4977-4968",
number = "13",
volume = "100",
doi = "10.1002/jsfa.10560"
}

Rocchetti, G., Pateiro, M., Campagnol, P. C.B., Barba, F. J., Tomašević, I., Montesano, D., Lucini, L.,& Lorenzo, J. M.. (2020). Effect of partial replacement of meat by carrot on physicochemical properties and fatty acid profile of fresh turkey sausages: a chemometric approach. in Journal of the Science of Food and Agriculture
Wiley, Hoboken., 100(13), 4968-4977.
https://doi.org/10.1002/jsfa.10560

Rocchetti G, Pateiro M, Campagnol PC, Barba FJ, Tomašević I, Montesano D, Lucini L, Lorenzo JM. Effect of partial replacement of meat by carrot on physicochemical properties and fatty acid profile of fresh turkey sausages: a chemometric approach. in Journal of the Science of Food and Agriculture. 2020;100(13):4968-4977.
doi:10.1002/jsfa.10560 .

Rocchetti, Gabriele, Pateiro, Mirian, Campagnol, Paulo C.B., Barba, Francisco J., Tomašević, Igor, Montesano, Domenico, Lucini, Luigi, Lorenzo, José M., "Effect of partial replacement of meat by carrot on physicochemical properties and fatty acid profile of fresh turkey sausages: a chemometric approach" in Journal of the Science of Food and Agriculture, 100, no. 13 (2020):4968-4977,
https://doi.org/10.1002/jsfa.10560 . .

TY  - JOUR
AU  - Rocchetti, Gabriele
AU  - Barba, Francisco J.
AU  - Lorenzo, José M.
AU  - Munekata, Paulo E.S.
AU  - Bernardo, Letizia
AU  - Tomašević, Igor
AU  - Pateiro, Mirian
AU  - Lucini, Luigi
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5348
AB  - The changes of metabolites in pork patties with different antioxidants added (control without antioxidants, 200 mg kg(-1) butylated hydroxytoluene (BHT) and 250 mg kg(-1) guarana seed extracts (GSEs)) under modified atmosphere (80% O-2 and 20% CO2) for 18 days of refrigerated storage were evaluated. Untargeted metabolomic approach based on UHPLC-ESI-QTOF-MS analysis was applied. GSE phytochemical profile revealed a wide variety of compounds (caffeine, glycerol 1-propanoate, amino acids, alkaloids and glycerophospholipids), together with antioxidants (tyrosols, procyanidins and flavonoids). Important differences in BHT and GSE patties metabolomic profiles were found during storage. Most of the differences could be attributed to glycerophospholipids and fatty acyls, along with specific compounds derived from lipid oxidation (i.e. 2-hexenal, 4-hydroxy-2-hexenal and 2,4-heptadienal) and protein degradation (spermine). Therefore, the approach used highlighted a modulation of lipid oxidative processes, together with strict correlation between metabolic profiles and factors associated with meat quality, highlighting GSE effect on active compounds delaying oxidative phenomena.
PB  - Wiley, Hoboken
T2  - International Journal of Food Science and Technology
T1  - Untargeted metabolomics to explore the oxidation processes during shelf life of pork patties treated with guarana seed extracts
EP  - 1009
IS  - 3
SP  - 1002
VL  - 55
DO  - 10.1111/ijfs.14329
ER  - 

@article{
author = "Rocchetti, Gabriele and Barba, Francisco J. and Lorenzo, José M. and Munekata, Paulo E.S. and Bernardo, Letizia and Tomašević, Igor and Pateiro, Mirian and Lucini, Luigi",
year = "2020",
abstract = "The changes of metabolites in pork patties with different antioxidants added (control without antioxidants, 200 mg kg(-1) butylated hydroxytoluene (BHT) and 250 mg kg(-1) guarana seed extracts (GSEs)) under modified atmosphere (80% O-2 and 20% CO2) for 18 days of refrigerated storage were evaluated. Untargeted metabolomic approach based on UHPLC-ESI-QTOF-MS analysis was applied. GSE phytochemical profile revealed a wide variety of compounds (caffeine, glycerol 1-propanoate, amino acids, alkaloids and glycerophospholipids), together with antioxidants (tyrosols, procyanidins and flavonoids). Important differences in BHT and GSE patties metabolomic profiles were found during storage. Most of the differences could be attributed to glycerophospholipids and fatty acyls, along with specific compounds derived from lipid oxidation (i.e. 2-hexenal, 4-hydroxy-2-hexenal and 2,4-heptadienal) and protein degradation (spermine). Therefore, the approach used highlighted a modulation of lipid oxidative processes, together with strict correlation between metabolic profiles and factors associated with meat quality, highlighting GSE effect on active compounds delaying oxidative phenomena.",
publisher = "Wiley, Hoboken",
journal = "International Journal of Food Science and Technology",
title = "Untargeted metabolomics to explore the oxidation processes during shelf life of pork patties treated with guarana seed extracts",
pages = "1009-1002",
number = "3",
volume = "55",
doi = "10.1111/ijfs.14329"
}

Rocchetti, G., Barba, F. J., Lorenzo, J. M., Munekata, P. E.S., Bernardo, L., Tomašević, I., Pateiro, M.,& Lucini, L.. (2020). Untargeted metabolomics to explore the oxidation processes during shelf life of pork patties treated with guarana seed extracts. in International Journal of Food Science and Technology
Wiley, Hoboken., 55(3), 1002-1009.
https://doi.org/10.1111/ijfs.14329

Rocchetti G, Barba FJ, Lorenzo JM, Munekata PE, Bernardo L, Tomašević I, Pateiro M, Lucini L. Untargeted metabolomics to explore the oxidation processes during shelf life of pork patties treated with guarana seed extracts. in International Journal of Food Science and Technology. 2020;55(3):1002-1009.
doi:10.1111/ijfs.14329 .

Rocchetti, Gabriele, Barba, Francisco J., Lorenzo, José M., Munekata, Paulo E.S., Bernardo, Letizia, Tomašević, Igor, Pateiro, Mirian, Lucini, Luigi, "Untargeted metabolomics to explore the oxidation processes during shelf life of pork patties treated with guarana seed extracts" in International Journal of Food Science and Technology, 55, no. 3 (2020):1002-1009,
https://doi.org/10.1111/ijfs.14329 . .

TY  - JOUR
AU  - Zamuz, Sol
AU  - Purrinos, Laura
AU  - Tomašević, Igor
AU  - Domínguez, Rubén
AU  - Brncić, Mladen
AU  - Barba, Francisco J.
AU  - Lorenzo, José M.
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5369
AB  - Mansa and Brava are olive autochthonous cultivars from Galicia, a new olive-growing zone from NW Spanish, from which high-quality extra virgin olive oils (EVOOs) are obtained. The oils obtained as by co-crushing Mansa and Brava olives in different proportions as by blending with others olives cultivars have different composition that influence in their sensory quality. The consumer acceptance of commercial oils elaborated with Local Galician cultivars was evaluated and a quality-mapping of olive oils was created. It was found that the both Local oils had good physical-chemical quality parameters. From sensory analysis viewpoint, Local-MB oils presented the highest intensity values for color, odor, taste, and flavor, and the consumers had a higher acceptance and preference by Picual, Local-MBPA (60% Mansa and Brava, 25% Picual, and 15% Arbequina and Local-MB (60% Mansa and 40% Brava) oils. A quality-mapping of olive oils indicate that attributes better scored from the consumer are high intensity for color, odor, taste and flavor, and pungent and floral series, and bitter is rejected by them.
PB  - MDPI, BASEL
T2  - Foods
T1  - Consumer Acceptance and Quality Parameters of the Commercial Olive Oils Manufactured with Cultivars Grown in Galicia (NW Spain)
IS  - 4
VL  - 9
DO  - 10.3390/foods9040427
ER  - 

@article{
author = "Zamuz, Sol and Purrinos, Laura and Tomašević, Igor and Domínguez, Rubén and Brncić, Mladen and Barba, Francisco J. and Lorenzo, José M.",
year = "2020",
abstract = "Mansa and Brava are olive autochthonous cultivars from Galicia, a new olive-growing zone from NW Spanish, from which high-quality extra virgin olive oils (EVOOs) are obtained. The oils obtained as by co-crushing Mansa and Brava olives in different proportions as by blending with others olives cultivars have different composition that influence in their sensory quality. The consumer acceptance of commercial oils elaborated with Local Galician cultivars was evaluated and a quality-mapping of olive oils was created. It was found that the both Local oils had good physical-chemical quality parameters. From sensory analysis viewpoint, Local-MB oils presented the highest intensity values for color, odor, taste, and flavor, and the consumers had a higher acceptance and preference by Picual, Local-MBPA (60% Mansa and Brava, 25% Picual, and 15% Arbequina and Local-MB (60% Mansa and 40% Brava) oils. A quality-mapping of olive oils indicate that attributes better scored from the consumer are high intensity for color, odor, taste and flavor, and pungent and floral series, and bitter is rejected by them.",
publisher = "MDPI, BASEL",
journal = "Foods",
title = "Consumer Acceptance and Quality Parameters of the Commercial Olive Oils Manufactured with Cultivars Grown in Galicia (NW Spain)",
number = "4",
volume = "9",
doi = "10.3390/foods9040427"
}

Zamuz, S., Purrinos, L., Tomašević, I., Domínguez, R., Brncić, M., Barba, F. J.,& Lorenzo, J. M.. (2020). Consumer Acceptance and Quality Parameters of the Commercial Olive Oils Manufactured with Cultivars Grown in Galicia (NW Spain). in Foods
MDPI, BASEL., 9(4).
https://doi.org/10.3390/foods9040427

Zamuz S, Purrinos L, Tomašević I, Domínguez R, Brncić M, Barba FJ, Lorenzo JM. Consumer Acceptance and Quality Parameters of the Commercial Olive Oils Manufactured with Cultivars Grown in Galicia (NW Spain). in Foods. 2020;9(4).
doi:10.3390/foods9040427 .

Zamuz, Sol, Purrinos, Laura, Tomašević, Igor, Domínguez, Rubén, Brncić, Mladen, Barba, Francisco J., Lorenzo, José M., "Consumer Acceptance and Quality Parameters of the Commercial Olive Oils Manufactured with Cultivars Grown in Galicia (NW Spain)" in Foods, 9, no. 4 (2020),
https://doi.org/10.3390/foods9040427 . .

TY  - JOUR
AU  - Vargas-Ramella, Marcio
AU  - Pateiro, Mirian
AU  - Barba, Francisco J.
AU  - Franco, Daniel
AU  - Campagnol, Paulo C.B.
AU  - Munekata, Paulo E.S.
AU  - Tomašević, Igor
AU  - Domínguez, Rubén
AU  - Lorenzo, José M.
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5395
AB  - The influence of pork backfat substitution by microencapsulated healthier oils on physicochemical and nutritional properties of deer pate was assessed. Four different treatments were elaborated: control with 100% of pork backfat and the other ones with 50% of pork backfat was replaced by microencapsulated oils (tigernut, chia and linseed oils). These fat replacements were accompanied by a significant (P  lt  0.001) decrease in fat and cholesterol contents. The inclusion of vegetable oils resulted in a significant (P  lt  0.001) modification of colour parameters, being tigernut batches which presented the highest redness and yellowness values. Moreover, softer textures were observed in reformulated pates. The fatty acid composition of pates with microencapsulated oils was modified, decreasing the total amount of SFA and increasing PUFA (chia and linseed pates) or MUFA contents (tigernut pates). Pates prepared with oils that contained high n-3 PUFA levels displayed higher TBARS values.
PB  - Elsevier, Amsterdam
T2  - LWT-Food Science and Technology
T1  - Microencapsulation of healthier oils to enhance the physicochemical and nutritional properties of deer pate
VL  - 125
DO  - 10.1016/j.lwt.2020.109223
ER  - 

@article{
author = "Vargas-Ramella, Marcio and Pateiro, Mirian and Barba, Francisco J. and Franco, Daniel and Campagnol, Paulo C.B. and Munekata, Paulo E.S. and Tomašević, Igor and Domínguez, Rubén and Lorenzo, José M.",
year = "2020",
abstract = "The influence of pork backfat substitution by microencapsulated healthier oils on physicochemical and nutritional properties of deer pate was assessed. Four different treatments were elaborated: control with 100% of pork backfat and the other ones with 50% of pork backfat was replaced by microencapsulated oils (tigernut, chia and linseed oils). These fat replacements were accompanied by a significant (P  lt  0.001) decrease in fat and cholesterol contents. The inclusion of vegetable oils resulted in a significant (P  lt  0.001) modification of colour parameters, being tigernut batches which presented the highest redness and yellowness values. Moreover, softer textures were observed in reformulated pates. The fatty acid composition of pates with microencapsulated oils was modified, decreasing the total amount of SFA and increasing PUFA (chia and linseed pates) or MUFA contents (tigernut pates). Pates prepared with oils that contained high n-3 PUFA levels displayed higher TBARS values.",
publisher = "Elsevier, Amsterdam",
journal = "LWT-Food Science and Technology",
title = "Microencapsulation of healthier oils to enhance the physicochemical and nutritional properties of deer pate",
volume = "125",
doi = "10.1016/j.lwt.2020.109223"
}

Vargas-Ramella, M., Pateiro, M., Barba, F. J., Franco, D., Campagnol, P. C.B., Munekata, P. E.S., Tomašević, I., Domínguez, R.,& Lorenzo, J. M.. (2020). Microencapsulation of healthier oils to enhance the physicochemical and nutritional properties of deer pate. in LWT-Food Science and Technology
Elsevier, Amsterdam., 125.
https://doi.org/10.1016/j.lwt.2020.109223

Vargas-Ramella M, Pateiro M, Barba FJ, Franco D, Campagnol PC, Munekata PE, Tomašević I, Domínguez R, Lorenzo JM. Microencapsulation of healthier oils to enhance the physicochemical and nutritional properties of deer pate. in LWT-Food Science and Technology. 2020;125.
doi:10.1016/j.lwt.2020.109223 .

Vargas-Ramella, Marcio, Pateiro, Mirian, Barba, Francisco J., Franco, Daniel, Campagnol, Paulo C.B., Munekata, Paulo E.S., Tomašević, Igor, Domínguez, Rubén, Lorenzo, José M., "Microencapsulation of healthier oils to enhance the physicochemical and nutritional properties of deer pate" in LWT-Food Science and Technology, 125 (2020),
https://doi.org/10.1016/j.lwt.2020.109223 . .

TY  - CONF
AU  - Novaković, Saša
AU  - Djekić, Ilija
AU  - Vunduk, Jovana
AU  - Klaus, Anita
AU  - Lorenzo, José M.
AU  - Barba, Francisco J.
AU  - Tomašević, Igor
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4972
AB  - The current research was undertaken to estimate the in vitro antioxidant activity of Cantharellus cibarius mushroom extracted by boiling in water for 30 minutes. Several previous studies have shown that the addition of edible mushrooms in meat products affects the reduction of lipid oxidation and prolongs the shelf-life of the final products. Antioxidant capacity of C. cibarius was measured using the following methods: reducing power ability, lipid peroxidation assay, cupric ion reducing antioxidant capacity (CUPRAC) and DPPH free radical scavenging activity. Reducing power and antioxidant activity assays of C. cibarius hot water extract showed low antioxidant activity. CUPRAC assay demonstrated positive effect only at the concentration of 10 mg/mL, whereas DPPH radical scavenging activity showed moderate antioxidant activity in comparison with culinary-medicinal mushrooms, with the effective concentration (EC50) from 7.41 mg/mL.
PB  - IOP Publishing Ltd, Bristol
C3  - 60th International Meat Industry Conference (Meatcon2019)
T1  - An insight into in vitro antioxidant activity of Cantharellus cibarius hot water extract for the potential application in meat products
VL  - 333
DO  - 10.1088/1755-1315/333/1/012089
ER  - 

@conference{
author = "Novaković, Saša and Djekić, Ilija and Vunduk, Jovana and Klaus, Anita and Lorenzo, José M. and Barba, Francisco J. and Tomašević, Igor",
year = "2019",
abstract = "The current research was undertaken to estimate the in vitro antioxidant activity of Cantharellus cibarius mushroom extracted by boiling in water for 30 minutes. Several previous studies have shown that the addition of edible mushrooms in meat products affects the reduction of lipid oxidation and prolongs the shelf-life of the final products. Antioxidant capacity of C. cibarius was measured using the following methods: reducing power ability, lipid peroxidation assay, cupric ion reducing antioxidant capacity (CUPRAC) and DPPH free radical scavenging activity. Reducing power and antioxidant activity assays of C. cibarius hot water extract showed low antioxidant activity. CUPRAC assay demonstrated positive effect only at the concentration of 10 mg/mL, whereas DPPH radical scavenging activity showed moderate antioxidant activity in comparison with culinary-medicinal mushrooms, with the effective concentration (EC50) from 7.41 mg/mL.",
publisher = "IOP Publishing Ltd, Bristol",
journal = "60th International Meat Industry Conference (Meatcon2019)",
title = "An insight into in vitro antioxidant activity of Cantharellus cibarius hot water extract for the potential application in meat products",
volume = "333",
doi = "10.1088/1755-1315/333/1/012089"
}

Novaković, S., Djekić, I., Vunduk, J., Klaus, A., Lorenzo, J. M., Barba, F. J.,& Tomašević, I.. (2019). An insight into in vitro antioxidant activity of Cantharellus cibarius hot water extract for the potential application in meat products. in 60th International Meat Industry Conference (Meatcon2019)
IOP Publishing Ltd, Bristol., 333.
https://doi.org/10.1088/1755-1315/333/1/012089

Novaković S, Djekić I, Vunduk J, Klaus A, Lorenzo JM, Barba FJ, Tomašević I. An insight into in vitro antioxidant activity of Cantharellus cibarius hot water extract for the potential application in meat products. in 60th International Meat Industry Conference (Meatcon2019). 2019;333.
doi:10.1088/1755-1315/333/1/012089 .

Novaković, Saša, Djekić, Ilija, Vunduk, Jovana, Klaus, Anita, Lorenzo, José M., Barba, Francisco J., Tomašević, Igor, "An insight into in vitro antioxidant activity of Cantharellus cibarius hot water extract for the potential application in meat products" in 60th International Meat Industry Conference (Meatcon2019), 333 (2019),
https://doi.org/10.1088/1755-1315/333/1/012089 . .

TY  - JOUR
AU  - Novaković, Saša
AU  - Đekić, Ilija
AU  - Klaus, Anita
AU  - Vunduk, Jovana
AU  - Djordjević, Vesna
AU  - Tomović, Vladimir
AU  - Šojić, Branislav
AU  - Kocić-Tanackov, Sunčica
AU  - Lorenzo, José M.
AU  - Barba, Francisco J.
AU  - Tomašević, Igor
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4979
AB  - The antioxidant and antimicrobial properties of Cantharellus cibarius decoction and the effect of mushroom addition on the physicochemical and microbiological properties of frankfurters during refrigerated storage were studied. Mushroom addition significantly reduced (p  lt  0.05) the formation of total aerobic mesophilic bacteria during storage. Regarding the texture, there was no negative effect in frankfurters with the mushroom added, compared to the control group of sausages. Generally, C. cibarius can be used as a natural ingredient in order to prevent the growth of microorganisms in cooked pork sausages, causing an extension in shelf life during chilled storage.
PB  - MDPI, BASEL
T2  - Foods
T1  - The Effect of Cantharellus Cibarius Addition on Quality Characteristics of Frankfurter during Refrigerated Storage
IS  - 12
VL  - 8
DO  - 10.3390/foods8120635
ER  - 

@article{
author = "Novaković, Saša and Đekić, Ilija and Klaus, Anita and Vunduk, Jovana and Djordjević, Vesna and Tomović, Vladimir and Šojić, Branislav and Kocić-Tanackov, Sunčica and Lorenzo, José M. and Barba, Francisco J. and Tomašević, Igor",
year = "2019",
abstract = "The antioxidant and antimicrobial properties of Cantharellus cibarius decoction and the effect of mushroom addition on the physicochemical and microbiological properties of frankfurters during refrigerated storage were studied. Mushroom addition significantly reduced (p  lt  0.05) the formation of total aerobic mesophilic bacteria during storage. Regarding the texture, there was no negative effect in frankfurters with the mushroom added, compared to the control group of sausages. Generally, C. cibarius can be used as a natural ingredient in order to prevent the growth of microorganisms in cooked pork sausages, causing an extension in shelf life during chilled storage.",
publisher = "MDPI, BASEL",
journal = "Foods",
title = "The Effect of Cantharellus Cibarius Addition on Quality Characteristics of Frankfurter during Refrigerated Storage",
number = "12",
volume = "8",
doi = "10.3390/foods8120635"
}

Novaković, S., Đekić, I., Klaus, A., Vunduk, J., Djordjević, V., Tomović, V., Šojić, B., Kocić-Tanackov, S., Lorenzo, J. M., Barba, F. J.,& Tomašević, I.. (2019). The Effect of Cantharellus Cibarius Addition on Quality Characteristics of Frankfurter during Refrigerated Storage. in Foods
MDPI, BASEL., 8(12).
https://doi.org/10.3390/foods8120635

Novaković S, Đekić I, Klaus A, Vunduk J, Djordjević V, Tomović V, Šojić B, Kocić-Tanackov S, Lorenzo JM, Barba FJ, Tomašević I. The Effect of Cantharellus Cibarius Addition on Quality Characteristics of Frankfurter during Refrigerated Storage. in Foods. 2019;8(12).
doi:10.3390/foods8120635 .

Novaković, Saša, Đekić, Ilija, Klaus, Anita, Vunduk, Jovana, Djordjević, Vesna, Tomović, Vladimir, Šojić, Branislav, Kocić-Tanackov, Sunčica, Lorenzo, José M., Barba, Francisco J., Tomašević, Igor, "The Effect of Cantharellus Cibarius Addition on Quality Characteristics of Frankfurter during Refrigerated Storage" in Foods, 8, no. 12 (2019),
https://doi.org/10.3390/foods8120635 . .

TY  - JOUR
AU  - Gomez, Belen
AU  - Munekata, Paulo E.S.
AU  - Gavahian, Mohsen
AU  - Barba, Francisco J.
AU  - Marti-Quijal, Francisco J.
AU  - Bolumar, Tomas
AU  - Bastianello Campagnol, Paulo Cezar
AU  - Tomašević, Igor
AU  - Lorenzo, José M.
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4942
AB  - The market demand for new meat and fish products with enhanced physicochemical and nutritional properties attracted the interest of the food industry and academia to investigate innovative processing approaches such as pulsed electric fields (PEF). PEF is an emerging technology based on the application of electrical currents between two electrodes thus inducing electroporation phenomena and enabling a non-invasive modification of the tissues' structure. This review provides an overview of the current knowledge on the use of PEF processing in meat and fish to enhance the physicochemical and nutritional changes, as a preservation method, as well as for improving the extraction of high added-value compounds. PEF treatment had the ability to improve several processes such as preservation, tenderization, and aging. Besides, PEF treatment could be used as a useful strategy to increase water holding properties of fish products as well as for fish drying. Finally, PEF could be also used in both meat and fish foods for by-products valorization, due to its potential to enhance the extraction of high added-value compounds. However, more studies are warranted to completely define specific treatments that can be consistently applied in the industry. This review provides the directions for this purpose in the near future.
PB  - Elsevier, Amsterdam
T2  - Food Research International
T1  - Application of pulsed electric fields in meat and fish processing industries: An overview
EP  - 105
SP  - 95
VL  - 123
DO  - 10.1016/j.foodres.2019.04.047
ER  - 

@article{
author = "Gomez, Belen and Munekata, Paulo E.S. and Gavahian, Mohsen and Barba, Francisco J. and Marti-Quijal, Francisco J. and Bolumar, Tomas and Bastianello Campagnol, Paulo Cezar and Tomašević, Igor and Lorenzo, José M.",
year = "2019",
abstract = "The market demand for new meat and fish products with enhanced physicochemical and nutritional properties attracted the interest of the food industry and academia to investigate innovative processing approaches such as pulsed electric fields (PEF). PEF is an emerging technology based on the application of electrical currents between two electrodes thus inducing electroporation phenomena and enabling a non-invasive modification of the tissues' structure. This review provides an overview of the current knowledge on the use of PEF processing in meat and fish to enhance the physicochemical and nutritional changes, as a preservation method, as well as for improving the extraction of high added-value compounds. PEF treatment had the ability to improve several processes such as preservation, tenderization, and aging. Besides, PEF treatment could be used as a useful strategy to increase water holding properties of fish products as well as for fish drying. Finally, PEF could be also used in both meat and fish foods for by-products valorization, due to its potential to enhance the extraction of high added-value compounds. However, more studies are warranted to completely define specific treatments that can be consistently applied in the industry. This review provides the directions for this purpose in the near future.",
publisher = "Elsevier, Amsterdam",
journal = "Food Research International",
title = "Application of pulsed electric fields in meat and fish processing industries: An overview",
pages = "105-95",
volume = "123",
doi = "10.1016/j.foodres.2019.04.047"
}

Gomez, B., Munekata, P. E.S., Gavahian, M., Barba, F. J., Marti-Quijal, F. J., Bolumar, T., Bastianello Campagnol, P. C., Tomašević, I.,& Lorenzo, J. M.. (2019). Application of pulsed electric fields in meat and fish processing industries: An overview. in Food Research International
Elsevier, Amsterdam., 123, 95-105.
https://doi.org/10.1016/j.foodres.2019.04.047

Gomez B, Munekata PE, Gavahian M, Barba FJ, Marti-Quijal FJ, Bolumar T, Bastianello Campagnol PC, Tomašević I, Lorenzo JM. Application of pulsed electric fields in meat and fish processing industries: An overview. in Food Research International. 2019;123:95-105.
doi:10.1016/j.foodres.2019.04.047 .

Gomez, Belen, Munekata, Paulo E.S., Gavahian, Mohsen, Barba, Francisco J., Marti-Quijal, Francisco J., Bolumar, Tomas, Bastianello Campagnol, Paulo Cezar, Tomašević, Igor, Lorenzo, José M., "Application of pulsed electric fields in meat and fish processing industries: An overview" in Food Research International, 123 (2019):95-105,
https://doi.org/10.1016/j.foodres.2019.04.047 . .

TY  - JOUR
AU  - Djekić, Ilija
AU  - Operta, Sabina
AU  - Djulancić, Nermina
AU  - Lorenzo, José M.
AU  - Barba, Francisco J.
AU  - Djordjević, Vesna
AU  - Tomašević, Igor
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4918
AB  - The objectives of this research were to identify the quantities and global warming, acidification and eutrophication potentials associated with household food waste in Bosnia and Herzegovina. In parallel, this study investigated perceptions related to food waste and using the quality function deployment for environment model, correlated reasons for discarding food waste and beliefs associated with food waste. Based on this study, it is estimated that around 2.8 kg of food waste is disposed of by the average household every week. Global warming, acidification and eutrophication potentials associated with household food waste are, on average, 3.49 kg CO(2)e/week, 2.42 g SO(2)e/week and 8.70 g PO(4)e/week, respectively. Also, Bosnian households discard over 80 different pieces of food packaging waste weekly, where plastic packaging is the most dominant packing type. The highest ranked reason for discarding food is linked to plate leftovers. In general, Bosnian citizens feel guilty when they waste food.
PB  - Sage Publications Ltd, London
T2  - Waste Management & Research
T1  - Quantities, environmental footprints and beliefs associated with household food waste in Bosnia and Herzegovina
EP  - 1260
IS  - 12
SP  - 1250
VL  - 37
DO  - 10.1177/0734242X19873709
ER  - 

@article{
author = "Djekić, Ilija and Operta, Sabina and Djulancić, Nermina and Lorenzo, José M. and Barba, Francisco J. and Djordjević, Vesna and Tomašević, Igor",
year = "2019",
abstract = "The objectives of this research were to identify the quantities and global warming, acidification and eutrophication potentials associated with household food waste in Bosnia and Herzegovina. In parallel, this study investigated perceptions related to food waste and using the quality function deployment for environment model, correlated reasons for discarding food waste and beliefs associated with food waste. Based on this study, it is estimated that around 2.8 kg of food waste is disposed of by the average household every week. Global warming, acidification and eutrophication potentials associated with household food waste are, on average, 3.49 kg CO(2)e/week, 2.42 g SO(2)e/week and 8.70 g PO(4)e/week, respectively. Also, Bosnian households discard over 80 different pieces of food packaging waste weekly, where plastic packaging is the most dominant packing type. The highest ranked reason for discarding food is linked to plate leftovers. In general, Bosnian citizens feel guilty when they waste food.",
publisher = "Sage Publications Ltd, London",
journal = "Waste Management & Research",
title = "Quantities, environmental footprints and beliefs associated with household food waste in Bosnia and Herzegovina",
pages = "1260-1250",
number = "12",
volume = "37",
doi = "10.1177/0734242X19873709"
}

Djekić, I., Operta, S., Djulancić, N., Lorenzo, J. M., Barba, F. J., Djordjević, V.,& Tomašević, I.. (2019). Quantities, environmental footprints and beliefs associated with household food waste in Bosnia and Herzegovina. in Waste Management & Research
Sage Publications Ltd, London., 37(12), 1250-1260.
https://doi.org/10.1177/0734242X19873709

Djekić I, Operta S, Djulancić N, Lorenzo JM, Barba FJ, Djordjević V, Tomašević I. Quantities, environmental footprints and beliefs associated with household food waste in Bosnia and Herzegovina. in Waste Management & Research. 2019;37(12):1250-1260.
doi:10.1177/0734242X19873709 .

Djekić, Ilija, Operta, Sabina, Djulancić, Nermina, Lorenzo, José M., Barba, Francisco J., Djordjević, Vesna, Tomašević, Igor, "Quantities, environmental footprints and beliefs associated with household food waste in Bosnia and Herzegovina" in Waste Management & Research, 37, no. 12 (2019):1250-1260,
https://doi.org/10.1177/0734242X19873709 . .

TY  - JOUR
AU  - Tomašević, Igor
AU  - Tomović, Vladimir
AU  - Ikonić, Predrag
AU  - Lorenzo Rodriguez, Jose Manuel
AU  - Barba, Francisco J.
AU  - Djekić, Ilija
AU  - Nastasijević, Ivan
AU  - Stajić, Slaviša
AU  - Živković, Dušan
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4957
AB  - Purpose -The purpose of this paper is to investigate the ability of the computer vision system (CVS) to evaluate the colour of poultry meat. The advantages of the CVS over traditional methods were also explored. Design/methodology/approach -The research was carried out on m. pectoralis major samples of three animals for each of the following four species: chicken, turkey, duck and goose. The total colour difference (.E) and the degree of difference of hue, chroma and lightness between the methods were calculated. In addition, a trained panel of 14 people was used to carry out three different similarity tests analysed using.2 one sample test and one-way ANOVA. The correlation coefficient between CVS and colourimeter measures was evaluated using the Spearman rank correlation test. Findings -The total colour difference (.E) between the methods employed was so large that the generated colour(s) could be considered more opposite than similar. The CVS-generated colour chips were more similar to the sample of the meat products visualised on the monitor compared to colourimeter-generated colour chips in all (100 per cent) individual trials performed. The use of the colourimeter for colour evaluation of lighter coloured poultry meat (chicken and turkey) was unrepresentative. Practical implications - In this study, a CVS was developed to measure the colour of poultry meat as an alternative to conventional colourimeters. Originality/ value - The research has demonstrated that the use of a CVS should be considered a superior alternative to the traditional method for measuring colour of chicken, turkey, duck and goose meat.
PB  - Emerald Group Publishing Ltd, Bingley
T2  - British Food Journal
T1  - Evaluation of poultry meat colour using computer vision system and colourimeter Is there a difference?
EP  - 1087
IS  - 5
SP  - 1078
VL  - 121
DO  - 10.1108/BFJ-06-2018-0376
ER  - 

@article{
author = "Tomašević, Igor and Tomović, Vladimir and Ikonić, Predrag and Lorenzo Rodriguez, Jose Manuel and Barba, Francisco J. and Djekić, Ilija and Nastasijević, Ivan and Stajić, Slaviša and Živković, Dušan",
year = "2019",
abstract = "Purpose -The purpose of this paper is to investigate the ability of the computer vision system (CVS) to evaluate the colour of poultry meat. The advantages of the CVS over traditional methods were also explored. Design/methodology/approach -The research was carried out on m. pectoralis major samples of three animals for each of the following four species: chicken, turkey, duck and goose. The total colour difference (.E) and the degree of difference of hue, chroma and lightness between the methods were calculated. In addition, a trained panel of 14 people was used to carry out three different similarity tests analysed using.2 one sample test and one-way ANOVA. The correlation coefficient between CVS and colourimeter measures was evaluated using the Spearman rank correlation test. Findings -The total colour difference (.E) between the methods employed was so large that the generated colour(s) could be considered more opposite than similar. The CVS-generated colour chips were more similar to the sample of the meat products visualised on the monitor compared to colourimeter-generated colour chips in all (100 per cent) individual trials performed. The use of the colourimeter for colour evaluation of lighter coloured poultry meat (chicken and turkey) was unrepresentative. Practical implications - In this study, a CVS was developed to measure the colour of poultry meat as an alternative to conventional colourimeters. Originality/ value - The research has demonstrated that the use of a CVS should be considered a superior alternative to the traditional method for measuring colour of chicken, turkey, duck and goose meat.",
publisher = "Emerald Group Publishing Ltd, Bingley",
journal = "British Food Journal",
title = "Evaluation of poultry meat colour using computer vision system and colourimeter Is there a difference?",
pages = "1087-1078",
number = "5",
volume = "121",
doi = "10.1108/BFJ-06-2018-0376"
}

Tomašević, I., Tomović, V., Ikonić, P., Lorenzo Rodriguez, J. M., Barba, F. J., Djekić, I., Nastasijević, I., Stajić, S.,& Živković, D.. (2019). Evaluation of poultry meat colour using computer vision system and colourimeter Is there a difference?. in British Food Journal
Emerald Group Publishing Ltd, Bingley., 121(5), 1078-1087.
https://doi.org/10.1108/BFJ-06-2018-0376

Tomašević I, Tomović V, Ikonić P, Lorenzo Rodriguez JM, Barba FJ, Djekić I, Nastasijević I, Stajić S, Živković D. Evaluation of poultry meat colour using computer vision system and colourimeter Is there a difference?. in British Food Journal. 2019;121(5):1078-1087.
doi:10.1108/BFJ-06-2018-0376 .

Tomašević, Igor, Tomović, Vladimir, Ikonić, Predrag, Lorenzo Rodriguez, Jose Manuel, Barba, Francisco J., Djekić, Ilija, Nastasijević, Ivan, Stajić, Slaviša, Živković, Dušan, "Evaluation of poultry meat colour using computer vision system and colourimeter Is there a difference?" in British Food Journal, 121, no. 5 (2019):1078-1087,
https://doi.org/10.1108/BFJ-06-2018-0376 . .

TY  - JOUR
AU  - Tomašević, Igor
AU  - Tomović, Vladimir
AU  - Barba, Francisco J.
AU  - Vasilev, Dragan
AU  - Jokanović, Marija
AU  - Šojić, Branislav
AU  - Lorenzo, José M.
AU  - Đekić, Ilija
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5051
AB  - The ability of a computer vision system (CVS) to evaluate game meat color was investigated by a comparison study with color measurements from a traditional colorimeter. The experiment involved five different species: quail, wild boar, rabbit, deer and pheasant. The total color difference (AEI between the methods employed was so great that the generated color's) could be considered more opposite then similar. Positive correlation was observed between the calculated total color differences and differences ranked by the panelists. The CVS-generated color chips were more similar to the sample of the game meat visualized on the monitor, compared to colorimeter-generated color chips in all (100%) individual trials performed. Using colorimeter for color evaluation of lighter colored game meat was unrepresentative. CVS-generated colors were found moderately to highly similar to the actual color of all samples evaluated. Therefore, the use of a CVS should be considered a superior alternative to the traditional method for measuring color of game meat.
PB  - Deutscher Fachverlag Gmbh, Frankfurt Main
T2  - Fleischwirtschaft
T1  - How the color of game meat should be measured
EP  - 89
IS  - 1
SP  - 85
VL  - 99
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_5051
ER  - 

@article{
author = "Tomašević, Igor and Tomović, Vladimir and Barba, Francisco J. and Vasilev, Dragan and Jokanović, Marija and Šojić, Branislav and Lorenzo, José M. and Đekić, Ilija",
year = "2019",
abstract = "The ability of a computer vision system (CVS) to evaluate game meat color was investigated by a comparison study with color measurements from a traditional colorimeter. The experiment involved five different species: quail, wild boar, rabbit, deer and pheasant. The total color difference (AEI between the methods employed was so great that the generated color's) could be considered more opposite then similar. Positive correlation was observed between the calculated total color differences and differences ranked by the panelists. The CVS-generated color chips were more similar to the sample of the game meat visualized on the monitor, compared to colorimeter-generated color chips in all (100%) individual trials performed. Using colorimeter for color evaluation of lighter colored game meat was unrepresentative. CVS-generated colors were found moderately to highly similar to the actual color of all samples evaluated. Therefore, the use of a CVS should be considered a superior alternative to the traditional method for measuring color of game meat.",
publisher = "Deutscher Fachverlag Gmbh, Frankfurt Main",
journal = "Fleischwirtschaft",
title = "How the color of game meat should be measured",
pages = "89-85",
number = "1",
volume = "99",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_5051"
}

Tomašević, I., Tomović, V., Barba, F. J., Vasilev, D., Jokanović, M., Šojić, B., Lorenzo, J. M.,& Đekić, I.. (2019). How the color of game meat should be measured. in Fleischwirtschaft
Deutscher Fachverlag Gmbh, Frankfurt Main., 99(1), 85-89.
https://hdl.handle.net/21.15107/rcub_agrospace_5051

Tomašević I, Tomović V, Barba FJ, Vasilev D, Jokanović M, Šojić B, Lorenzo JM, Đekić I. How the color of game meat should be measured. in Fleischwirtschaft. 2019;99(1):85-89.
https://hdl.handle.net/21.15107/rcub_agrospace_5051 .

Tomašević, Igor, Tomović, Vladimir, Barba, Francisco J., Vasilev, Dragan, Jokanović, Marija, Šojić, Branislav, Lorenzo, José M., Đekić, Ilija, "How the color of game meat should be measured" in Fleischwirtschaft, 99, no. 1 (2019):85-89,
https://hdl.handle.net/21.15107/rcub_agrospace_5051 .

TY  - CONF
AU  - Milovanović, B.
AU  - Đekić, Ilija
AU  - Djordjević, Vesna
AU  - Tomović, V
AU  - Barba, Francisco J.
AU  - Tomašević, Igor
AU  - Lorenzo, José M.
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4985
AB  - The ability of a computer vision system to evaluate the color of meat and meat products was investigated by a comparison study with color measurements from a traditional colorimeter. Pros and cons of using a computer vision system for color evaluation of meat and meat products were evaluated. Statistical analysis revealed significant differences between the instrumental values in all three dimensions (L*, a*, b*) between the computer vision system and the colorimeter. The computer vision system-generated colors were perceived as being more similar to the sample of the meat products visualized on the monitor, compared to colorimeter-generated colors in all (100%) individual trials performed. The use of the computer vision system is, therefore, considered a superior and less expensive alternative to the traditional method for measuring color of meat and meat products. The disadvantages of the computer vision system are its size, which makes it stationary, and the lack of official manufacturers that can provide ready-to-use systems. This type of computerized system still demands experts for its assembly and utilization.
PB  - IOP Publishing Ltd, Bristol
C3  - 60th International Meat Industry Conference (Meatcon2019)
T1  - Pros and cons of using a computer vision system for color evaluation of meat and meat products
VL  - 333
DO  - 10.1088/1755-1315/333/1/012008
ER  - 

@conference{
author = "Milovanović, B. and Đekić, Ilija and Djordjević, Vesna and Tomović, V and Barba, Francisco J. and Tomašević, Igor and Lorenzo, José M.",
year = "2019",
abstract = "The ability of a computer vision system to evaluate the color of meat and meat products was investigated by a comparison study with color measurements from a traditional colorimeter. Pros and cons of using a computer vision system for color evaluation of meat and meat products were evaluated. Statistical analysis revealed significant differences between the instrumental values in all three dimensions (L*, a*, b*) between the computer vision system and the colorimeter. The computer vision system-generated colors were perceived as being more similar to the sample of the meat products visualized on the monitor, compared to colorimeter-generated colors in all (100%) individual trials performed. The use of the computer vision system is, therefore, considered a superior and less expensive alternative to the traditional method for measuring color of meat and meat products. The disadvantages of the computer vision system are its size, which makes it stationary, and the lack of official manufacturers that can provide ready-to-use systems. This type of computerized system still demands experts for its assembly and utilization.",
publisher = "IOP Publishing Ltd, Bristol",
journal = "60th International Meat Industry Conference (Meatcon2019)",
title = "Pros and cons of using a computer vision system for color evaluation of meat and meat products",
volume = "333",
doi = "10.1088/1755-1315/333/1/012008"
}

Milovanović, B., Đekić, I., Djordjević, V., Tomović, V., Barba, F. J., Tomašević, I.,& Lorenzo, J. M.. (2019). Pros and cons of using a computer vision system for color evaluation of meat and meat products. in 60th International Meat Industry Conference (Meatcon2019)
IOP Publishing Ltd, Bristol., 333.
https://doi.org/10.1088/1755-1315/333/1/012008

Milovanović B, Đekić I, Djordjević V, Tomović V, Barba FJ, Tomašević I, Lorenzo JM. Pros and cons of using a computer vision system for color evaluation of meat and meat products. in 60th International Meat Industry Conference (Meatcon2019). 2019;333.
doi:10.1088/1755-1315/333/1/012008 .

Milovanović, B., Đekić, Ilija, Djordjević, Vesna, Tomović, V, Barba, Francisco J., Tomašević, Igor, Lorenzo, José M., "Pros and cons of using a computer vision system for color evaluation of meat and meat products" in 60th International Meat Industry Conference (Meatcon2019), 333 (2019),
https://doi.org/10.1088/1755-1315/333/1/012008 . .

TY  - CONF
AU  - Tomašević, Igor
AU  - Đekić, Ilija
AU  - Novaković, Saša
AU  - Barba, Francisco J.
AU  - Lorenzo, José M.
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4993
AB  - Today, the increasing demand for minimally processed foods that are nutritious, sensorially acceptable, and free from microbial, chemical and physical hazards, challenges research and development to establish alternative methods to reduce the level of bacterial contamination. As one of the newly developing non-thermal methods, pulsed light is a technology for the fast, mild, and residue-free surface decontamination of meat and meat contact materials in the meat processing environment. This review provides specific information on pulsed light technology and the feasibility of its application for unpackaged and packaged meat and meat products as well as meat contact materials. The advantages, limitations and achieved effects of pulsed light on microbial inactivation, lipid peroxidation, sensory quality and color of meat, seafood and meat products are illustrated and discussed in relation to its implementation on the industrial level.
PB  - IOP Publishing Ltd, Bristol
C3  - 60th International Meat Industry Conference (Meatcon2019)
T1  - The feasibility of pulsed light processing in the meat industry
VL  - 333
DO  - 10.1088/1755-1315/333/1/012034
ER  - 

@conference{
author = "Tomašević, Igor and Đekić, Ilija and Novaković, Saša and Barba, Francisco J. and Lorenzo, José M.",
year = "2019",
abstract = "Today, the increasing demand for minimally processed foods that are nutritious, sensorially acceptable, and free from microbial, chemical and physical hazards, challenges research and development to establish alternative methods to reduce the level of bacterial contamination. As one of the newly developing non-thermal methods, pulsed light is a technology for the fast, mild, and residue-free surface decontamination of meat and meat contact materials in the meat processing environment. This review provides specific information on pulsed light technology and the feasibility of its application for unpackaged and packaged meat and meat products as well as meat contact materials. The advantages, limitations and achieved effects of pulsed light on microbial inactivation, lipid peroxidation, sensory quality and color of meat, seafood and meat products are illustrated and discussed in relation to its implementation on the industrial level.",
publisher = "IOP Publishing Ltd, Bristol",
journal = "60th International Meat Industry Conference (Meatcon2019)",
title = "The feasibility of pulsed light processing in the meat industry",
volume = "333",
doi = "10.1088/1755-1315/333/1/012034"
}

Tomašević, I., Đekić, I., Novaković, S., Barba, F. J.,& Lorenzo, J. M.. (2019). The feasibility of pulsed light processing in the meat industry. in 60th International Meat Industry Conference (Meatcon2019)
IOP Publishing Ltd, Bristol., 333.
https://doi.org/10.1088/1755-1315/333/1/012034

Tomašević I, Đekić I, Novaković S, Barba FJ, Lorenzo JM. The feasibility of pulsed light processing in the meat industry. in 60th International Meat Industry Conference (Meatcon2019). 2019;333.
doi:10.1088/1755-1315/333/1/012034 .

Tomašević, Igor, Đekić, Ilija, Novaković, Saša, Barba, Francisco J., Lorenzo, José M., "The feasibility of pulsed light processing in the meat industry" in 60th International Meat Industry Conference (Meatcon2019), 333 (2019),
https://doi.org/10.1088/1755-1315/333/1/012034 . .

TY  - JOUR
AU  - Perez-Santaescolastica, Cristina
AU  - Fraeye, Ilse
AU  - Barba, Francisco J.
AU  - Gomez, Belen
AU  - Tomašević, Igor
AU  - Romero, Alberto
AU  - Moreno, Andres
AU  - Toldra, Fidel
AU  - Lorenzo, José M.
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5058
AB  - BACKGROUND: Dry-cured ham is one of the most valued food products by Mediterranean consumers. In this sense, the appropriate development of its different production stages is essential to ensure the quality requirements. For this reason, non-invasive technologies have gained popularity and have been reported as useful not only to ensure the food safety of different products, but also to monitor fundamental stages in the production process, such as the salting stage, to analyze the content of different compounds without sample losses, and to correct possible defects in the final product. Scope and approach: This work has been focused on summarizing the studies that describe and have successfully applied these techniques, as well as on mentioning other technologies with potential use in dry-cured ham manufacture which have not been studied enough. Finally, the potential next steps to improve and optimize the process, as well as the suitability of creating new products with added value based on the new quality standards, have also been evaluated. Key findings and conclusions: Innovative non-invasive technologies such as high pressure (HP), ultrasound (US), pulsed electric fields (PEF), microwaves, irradiation, etc. can be used as promising tools to effectively control salting and curing stages as well as for checking defects of the final product and/or ensuring food safety. HP and US are useful tools for the determination of salt and fat content, and for monitoring the salting process. Moreover, HP enhances salty taste perception, which makes it a useful tool to reduce salt addition. Both, HP and US, can correct texture defects. In addition, NIBS allows predicting the state of the meat to remove those pieces that could result in defective products. Moreover, RAMAN or MRI are able to detect anomalous textures at the end of the process. Microwaves could be useful for the online estimation of salt, water and fat contents easily with portable equipment. Finally, data mining, that allows to make predictions based on an immense data file, is the most promising discovery in recent years for detecting defects or classifying products according to sensory attributes.
PB  - Elsevier Science London, London
T2  - Trends in Food Science & Technology
T1  - Application of non-invasive technologies in dry-cured ham: An overview
EP  - 374
SP  - 360
VL  - 86
DO  - 10.1016/j.tifs.2019.02.011
ER  - 

@article{
author = "Perez-Santaescolastica, Cristina and Fraeye, Ilse and Barba, Francisco J. and Gomez, Belen and Tomašević, Igor and Romero, Alberto and Moreno, Andres and Toldra, Fidel and Lorenzo, José M.",
year = "2019",
abstract = "BACKGROUND: Dry-cured ham is one of the most valued food products by Mediterranean consumers. In this sense, the appropriate development of its different production stages is essential to ensure the quality requirements. For this reason, non-invasive technologies have gained popularity and have been reported as useful not only to ensure the food safety of different products, but also to monitor fundamental stages in the production process, such as the salting stage, to analyze the content of different compounds without sample losses, and to correct possible defects in the final product. Scope and approach: This work has been focused on summarizing the studies that describe and have successfully applied these techniques, as well as on mentioning other technologies with potential use in dry-cured ham manufacture which have not been studied enough. Finally, the potential next steps to improve and optimize the process, as well as the suitability of creating new products with added value based on the new quality standards, have also been evaluated. Key findings and conclusions: Innovative non-invasive technologies such as high pressure (HP), ultrasound (US), pulsed electric fields (PEF), microwaves, irradiation, etc. can be used as promising tools to effectively control salting and curing stages as well as for checking defects of the final product and/or ensuring food safety. HP and US are useful tools for the determination of salt and fat content, and for monitoring the salting process. Moreover, HP enhances salty taste perception, which makes it a useful tool to reduce salt addition. Both, HP and US, can correct texture defects. In addition, NIBS allows predicting the state of the meat to remove those pieces that could result in defective products. Moreover, RAMAN or MRI are able to detect anomalous textures at the end of the process. Microwaves could be useful for the online estimation of salt, water and fat contents easily with portable equipment. Finally, data mining, that allows to make predictions based on an immense data file, is the most promising discovery in recent years for detecting defects or classifying products according to sensory attributes.",
publisher = "Elsevier Science London, London",
journal = "Trends in Food Science & Technology",
title = "Application of non-invasive technologies in dry-cured ham: An overview",
pages = "374-360",
volume = "86",
doi = "10.1016/j.tifs.2019.02.011"
}

Perez-Santaescolastica, C., Fraeye, I., Barba, F. J., Gomez, B., Tomašević, I., Romero, A., Moreno, A., Toldra, F.,& Lorenzo, J. M.. (2019). Application of non-invasive technologies in dry-cured ham: An overview. in Trends in Food Science & Technology
Elsevier Science London, London., 86, 360-374.
https://doi.org/10.1016/j.tifs.2019.02.011

Perez-Santaescolastica C, Fraeye I, Barba FJ, Gomez B, Tomašević I, Romero A, Moreno A, Toldra F, Lorenzo JM. Application of non-invasive technologies in dry-cured ham: An overview. in Trends in Food Science & Technology. 2019;86:360-374.
doi:10.1016/j.tifs.2019.02.011 .

Perez-Santaescolastica, Cristina, Fraeye, Ilse, Barba, Francisco J., Gomez, Belen, Tomašević, Igor, Romero, Alberto, Moreno, Andres, Toldra, Fidel, Lorenzo, José M., "Application of non-invasive technologies in dry-cured ham: An overview" in Trends in Food Science & Technology, 86 (2019):360-374,
https://doi.org/10.1016/j.tifs.2019.02.011 . .

TY  - JOUR
AU  - Domínguez, Rubén
AU  - Purrinos, Laura
AU  - Perez-Santaescolastica, Cristina
AU  - Pateiro, Mirian
AU  - Barba, Francisco J.
AU  - Tomašević, Igor
AU  - Bastianello Campagnol, Paulo Cesar
AU  - Lorenzo, José M.
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5080
AB  - A direct extraction of volatile organic compounds (VOC) using HS-SPME method was proposed. The identification and quantification of VOC of six dry-cured meat products were developed using gas chromatography-single mass spectrometry technique. This method allowed obtaining high sensitive, repeatable and reproducible results using a simple and fast analysis. The compounds were organized according to their chemical family to facilitate their presentation, due to some of them can have different origins. The possible origins were discussed in text. The VOC detected in the present research could be divided into three different groups: The first group included typical volatile derived from chemical reactions that take place during dry-cured stage, mainly lipid oxidation and amino acid degradation. Some VOC in the first group having high influence in the overall aroma were alcohols (1-penten-3-ol, 1-octen-3-ol and 1-hexanol), aldehydes (butanal, 2- and 3-methyl, propanal, 2-methyl, hexanal, octanal and nonanal), acids (acetic acid, butanoic acid and butanoic acid, 2- and 3-methyl), furan, 2-penthyl, ketones (acetoin) or ethyl esters. The second group included terpenes and some sulphur compounds derived from spices used in the meat product formulation. Finally, the third group included furans, phenols, pyrazines and pyridines derived from smoking process. As a general conclusion, the results indicated that the use of HS-SPME-GC/MS is an adequate method for VOC analysis in dry-cured meat products.
PB  - Springer, New York
T2  - Food Analytical Methods
T1  - Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique
EP  - 1284
IS  - 6
SP  - 1263
VL  - 12
DO  - 10.1007/s12161-019-01491-x
ER  - 

@article{
author = "Domínguez, Rubén and Purrinos, Laura and Perez-Santaescolastica, Cristina and Pateiro, Mirian and Barba, Francisco J. and Tomašević, Igor and Bastianello Campagnol, Paulo Cesar and Lorenzo, José M.",
year = "2019",
abstract = "A direct extraction of volatile organic compounds (VOC) using HS-SPME method was proposed. The identification and quantification of VOC of six dry-cured meat products were developed using gas chromatography-single mass spectrometry technique. This method allowed obtaining high sensitive, repeatable and reproducible results using a simple and fast analysis. The compounds were organized according to their chemical family to facilitate their presentation, due to some of them can have different origins. The possible origins were discussed in text. The VOC detected in the present research could be divided into three different groups: The first group included typical volatile derived from chemical reactions that take place during dry-cured stage, mainly lipid oxidation and amino acid degradation. Some VOC in the first group having high influence in the overall aroma were alcohols (1-penten-3-ol, 1-octen-3-ol and 1-hexanol), aldehydes (butanal, 2- and 3-methyl, propanal, 2-methyl, hexanal, octanal and nonanal), acids (acetic acid, butanoic acid and butanoic acid, 2- and 3-methyl), furan, 2-penthyl, ketones (acetoin) or ethyl esters. The second group included terpenes and some sulphur compounds derived from spices used in the meat product formulation. Finally, the third group included furans, phenols, pyrazines and pyridines derived from smoking process. As a general conclusion, the results indicated that the use of HS-SPME-GC/MS is an adequate method for VOC analysis in dry-cured meat products.",
publisher = "Springer, New York",
journal = "Food Analytical Methods",
title = "Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique",
pages = "1284-1263",
number = "6",
volume = "12",
doi = "10.1007/s12161-019-01491-x"
}

Domínguez, R., Purrinos, L., Perez-Santaescolastica, C., Pateiro, M., Barba, F. J., Tomašević, I., Bastianello Campagnol, P. C.,& Lorenzo, J. M.. (2019). Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique. in Food Analytical Methods
Springer, New York., 12(6), 1263-1284.
https://doi.org/10.1007/s12161-019-01491-x

Domínguez R, Purrinos L, Perez-Santaescolastica C, Pateiro M, Barba FJ, Tomašević I, Bastianello Campagnol PC, Lorenzo JM. Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique. in Food Analytical Methods. 2019;12(6):1263-1284.
doi:10.1007/s12161-019-01491-x .

Domínguez, Rubén, Purrinos, Laura, Perez-Santaescolastica, Cristina, Pateiro, Mirian, Barba, Francisco J., Tomašević, Igor, Bastianello Campagnol, Paulo Cesar, Lorenzo, José M., "Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique" in Food Analytical Methods, 12, no. 6 (2019):1263-1284,
https://doi.org/10.1007/s12161-019-01491-x . .

TY  - JOUR
AU  - Marti-Quijal, Francisco J.
AU  - Zamuz, Sol
AU  - Tomašević, Igor
AU  - Gomez, Belen
AU  - Rocchetti, Gabriele
AU  - Lucini, Luigi
AU  - Remize, Fabienne
AU  - Barba, Francisco J.
AU  - Lorenzo, José M.
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5101
AB  - The purpose of this study was to evaluate changes in the physicochemical properties and amino acid profiles of pork sausages prepared by including vegetable protein sources (beans, peas, and lentils), microalgae (Chiorella and Spirulina) or whey, as compared with a control (soy protein). Significant differences were found for all the studied parameters. The protein content was significantly lower in sausages made with pea protein compared with the control. Colour parameters changed significantly after the incorporation of microalgae proteins. Moreover, significant differences among treatments were observed in the amino acid profile. The inclusion of spirulina proteins resulted in an increase in the total amino acid content and the ratio of essential/non-essential amino acids. Orthogonal Projections to Latent Structures Discriminant Analysis (OPLS-DA) allowed pork sausages to be classified according to the protein source, in comparison with soy (control). Textural parameters (chewiness, gumminess and hardness) followed by colour and pH were the most discriminant parameters. Considering texture traits, physicochemical parameters and amino acid profiles across treatments, proteins from legumes and whey provided profiles closer to that of soy. However, although microalgae-derived proteins altered the colour and texture, they provided nutritionally favourable profiles, thus suggesting that seaweeds could also be used to enrich pork sausages, as an alternative to soy protein.
PB  - Elsevier Science Bv, Amsterdam
T2  - LWT-Food Science and Technology
T1  - Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork sausages
EP  - 323
SP  - 316
VL  - 110
DO  - 10.1016/j.lwt.2019.04.097
ER  - 

@article{
author = "Marti-Quijal, Francisco J. and Zamuz, Sol and Tomašević, Igor and Gomez, Belen and Rocchetti, Gabriele and Lucini, Luigi and Remize, Fabienne and Barba, Francisco J. and Lorenzo, José M.",
year = "2019",
abstract = "The purpose of this study was to evaluate changes in the physicochemical properties and amino acid profiles of pork sausages prepared by including vegetable protein sources (beans, peas, and lentils), microalgae (Chiorella and Spirulina) or whey, as compared with a control (soy protein). Significant differences were found for all the studied parameters. The protein content was significantly lower in sausages made with pea protein compared with the control. Colour parameters changed significantly after the incorporation of microalgae proteins. Moreover, significant differences among treatments were observed in the amino acid profile. The inclusion of spirulina proteins resulted in an increase in the total amino acid content and the ratio of essential/non-essential amino acids. Orthogonal Projections to Latent Structures Discriminant Analysis (OPLS-DA) allowed pork sausages to be classified according to the protein source, in comparison with soy (control). Textural parameters (chewiness, gumminess and hardness) followed by colour and pH were the most discriminant parameters. Considering texture traits, physicochemical parameters and amino acid profiles across treatments, proteins from legumes and whey provided profiles closer to that of soy. However, although microalgae-derived proteins altered the colour and texture, they provided nutritionally favourable profiles, thus suggesting that seaweeds could also be used to enrich pork sausages, as an alternative to soy protein.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "LWT-Food Science and Technology",
title = "Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork sausages",
pages = "323-316",
volume = "110",
doi = "10.1016/j.lwt.2019.04.097"
}

Marti-Quijal, F. J., Zamuz, S., Tomašević, I., Gomez, B., Rocchetti, G., Lucini, L., Remize, F., Barba, F. J.,& Lorenzo, J. M.. (2019). Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork sausages. in LWT-Food Science and Technology
Elsevier Science Bv, Amsterdam., 110, 316-323.
https://doi.org/10.1016/j.lwt.2019.04.097

Marti-Quijal FJ, Zamuz S, Tomašević I, Gomez B, Rocchetti G, Lucini L, Remize F, Barba FJ, Lorenzo JM. Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork sausages. in LWT-Food Science and Technology. 2019;110:316-323.
doi:10.1016/j.lwt.2019.04.097 .

Marti-Quijal, Francisco J., Zamuz, Sol, Tomašević, Igor, Gomez, Belen, Rocchetti, Gabriele, Lucini, Luigi, Remize, Fabienne, Barba, Francisco J., Lorenzo, José M., "Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork sausages" in LWT-Food Science and Technology, 110 (2019):316-323,
https://doi.org/10.1016/j.lwt.2019.04.097 . .

TY  - JOUR
AU  - Marti-Quijal, Francisco J.
AU  - Zamuz, Sol
AU  - Tomašević, Igor
AU  - Rocchetti, Gabriele
AU  - Lucini, Luigi
AU  - Marszalek, Krystian
AU  - Barba, Francisco J.
AU  - Lorenzo, José M.
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5124
AB  - BACKGROUND: Changes in physicochemical parameters, proximate composition, amino acid and taste profiles of turkey burgers enriched by 1% with soy (control), pulses, Chlorella and Spirulina proteins were studied. RESULTSColor parameters, pH, ash content, total, essential and non-essential amino acids were significantly different among the different types of turkey burgers prepared. In this regard, turkey burgers made with pea protein presented the highest values for pH and lightness, whereas the samples prepared with broad bean showed the highest redness. The inclusion of bean and seaweed produced a marked increase of glutamic acid, lysine and aspartic acid. However, the taste profile was similar in the different six turkey burgers studied (soy, pea, lentil, broad bean, Chlorella and Spirulina protein). Orthogonal projections to latent structures discriminant analysis (OPLS-DA) allowed to classify turkey burgers according to protein sources, as compared to soy (control). Textural parameters, moisture and color were found to be the most discriminant parameters, able to describe the differences among burgers. Nonetheless, according to the supervised OPLS model, broad beans were found to possess a similar profile to soy (control). CONCLUSIONConsidering all studied parameters, the enrichment of turkey burgers with bean proteins could be used as a promising alternative to soy proteins from a technological point of view.
PB  - Wiley, Hoboken
T2  - Journal of the Science of Food and Agriculture
T1  - A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers
EP  - 3680
IS  - 7
SP  - 3672
VL  - 99
DO  - 10.1002/jsfa.9595
ER  - 

@article{
author = "Marti-Quijal, Francisco J. and Zamuz, Sol and Tomašević, Igor and Rocchetti, Gabriele and Lucini, Luigi and Marszalek, Krystian and Barba, Francisco J. and Lorenzo, José M.",
year = "2019",
abstract = "BACKGROUND: Changes in physicochemical parameters, proximate composition, amino acid and taste profiles of turkey burgers enriched by 1% with soy (control), pulses, Chlorella and Spirulina proteins were studied. RESULTSColor parameters, pH, ash content, total, essential and non-essential amino acids were significantly different among the different types of turkey burgers prepared. In this regard, turkey burgers made with pea protein presented the highest values for pH and lightness, whereas the samples prepared with broad bean showed the highest redness. The inclusion of bean and seaweed produced a marked increase of glutamic acid, lysine and aspartic acid. However, the taste profile was similar in the different six turkey burgers studied (soy, pea, lentil, broad bean, Chlorella and Spirulina protein). Orthogonal projections to latent structures discriminant analysis (OPLS-DA) allowed to classify turkey burgers according to protein sources, as compared to soy (control). Textural parameters, moisture and color were found to be the most discriminant parameters, able to describe the differences among burgers. Nonetheless, according to the supervised OPLS model, broad beans were found to possess a similar profile to soy (control). CONCLUSIONConsidering all studied parameters, the enrichment of turkey burgers with bean proteins could be used as a promising alternative to soy proteins from a technological point of view.",
publisher = "Wiley, Hoboken",
journal = "Journal of the Science of Food and Agriculture",
title = "A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers",
pages = "3680-3672",
number = "7",
volume = "99",
doi = "10.1002/jsfa.9595"
}

Marti-Quijal, F. J., Zamuz, S., Tomašević, I., Rocchetti, G., Lucini, L., Marszalek, K., Barba, F. J.,& Lorenzo, J. M.. (2019). A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers. in Journal of the Science of Food and Agriculture
Wiley, Hoboken., 99(7), 3672-3680.
https://doi.org/10.1002/jsfa.9595

Marti-Quijal FJ, Zamuz S, Tomašević I, Rocchetti G, Lucini L, Marszalek K, Barba FJ, Lorenzo JM. A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers. in Journal of the Science of Food and Agriculture. 2019;99(7):3672-3680.
doi:10.1002/jsfa.9595 .

Marti-Quijal, Francisco J., Zamuz, Sol, Tomašević, Igor, Rocchetti, Gabriele, Lucini, Luigi, Marszalek, Krystian, Barba, Francisco J., Lorenzo, José M., "A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers" in Journal of the Science of Food and Agriculture, 99, no. 7 (2019):3672-3680,
https://doi.org/10.1002/jsfa.9595 . .

TY  - JOUR
AU  - Marti-Quijal, Francisco J.
AU  - Zamuz, Sol
AU  - Tomašević, Igor
AU  - Rocchetti, Gabriele
AU  - Lucini, Luigi
AU  - Marszalek, Krystian
AU  - Barba, Francisco J.
AU  - Lorenzo, José M.
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5767
AB  - Changes in physicochemical parameters, proximate composition, amino
acid and taste profiles of turkey burgers enriched at 1% with soy (control), pulses,
Chlorella and Spirulina proteins were studied.
Results: Color parameters, pH, ash content, total, essential and non-essential amino
acids were significantly different among the different type of turkey burgers prepared.
In this regard, turkey burgers made with pea protein presented the highest values for pH
and lightness, whereas the samples prepared with broad bean showed the highest
redness. The inclusion of bean and seaweed produced a marked increase of glutamic
acid, lysine and aspartic acid. However, the taste profile was similar in the different six
turkey burgers studied (soy, pea, lentil, broad bean, Chlorella and Spirulina protein).
Orthogonal Projections to Latent Structures Discriminant Analysis (OPLS-DA) allowed
to classify turkey burgers according to protein sources, as compared to soy (control).
Textural parameters, moisture and color were found to be the most discriminant
parameters, able to describe the differences among burgers. Nonetheless, according to
the supervised OPLS model, broad beans were found to possess a similar profile to soy
(control).
Conclusion: Considering all studied parameters, the enrichment of turkey burgers with
bean proteins could be used as a promising alternative to soy proteins from a
technological point of view.
PB  - Wiley, Hoboken
T2  - Journal of the Science of Food and Agriculture
T1  - A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers
EP  - 3680
IS  - 7
SP  - 3672
VL  - 99
DO  - 10.1002/jsfa.9595
ER  - 

@article{
author = "Marti-Quijal, Francisco J. and Zamuz, Sol and Tomašević, Igor and Rocchetti, Gabriele and Lucini, Luigi and Marszalek, Krystian and Barba, Francisco J. and Lorenzo, José M.",
year = "2019",
abstract = "Changes in physicochemical parameters, proximate composition, amino
acid and taste profiles of turkey burgers enriched at 1% with soy (control), pulses,
Chlorella and Spirulina proteins were studied.
Results: Color parameters, pH, ash content, total, essential and non-essential amino
acids were significantly different among the different type of turkey burgers prepared.
In this regard, turkey burgers made with pea protein presented the highest values for pH
and lightness, whereas the samples prepared with broad bean showed the highest
redness. The inclusion of bean and seaweed produced a marked increase of glutamic
acid, lysine and aspartic acid. However, the taste profile was similar in the different six
turkey burgers studied (soy, pea, lentil, broad bean, Chlorella and Spirulina protein).
Orthogonal Projections to Latent Structures Discriminant Analysis (OPLS-DA) allowed
to classify turkey burgers according to protein sources, as compared to soy (control).
Textural parameters, moisture and color were found to be the most discriminant
parameters, able to describe the differences among burgers. Nonetheless, according to
the supervised OPLS model, broad beans were found to possess a similar profile to soy
(control).
Conclusion: Considering all studied parameters, the enrichment of turkey burgers with
bean proteins could be used as a promising alternative to soy proteins from a
technological point of view.",
publisher = "Wiley, Hoboken",
journal = "Journal of the Science of Food and Agriculture",
title = "A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers",
pages = "3680-3672",
number = "7",
volume = "99",
doi = "10.1002/jsfa.9595"
}

Marti-Quijal, F. J., Zamuz, S., Tomašević, I., Rocchetti, G., Lucini, L., Marszalek, K., Barba, F. J.,& Lorenzo, J. M.. (2019). A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers. in Journal of the Science of Food and Agriculture
Wiley, Hoboken., 99(7), 3672-3680.
https://doi.org/10.1002/jsfa.9595

Marti-Quijal FJ, Zamuz S, Tomašević I, Rocchetti G, Lucini L, Marszalek K, Barba FJ, Lorenzo JM. A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers. in Journal of the Science of Food and Agriculture. 2019;99(7):3672-3680.
doi:10.1002/jsfa.9595 .

Marti-Quijal, Francisco J., Zamuz, Sol, Tomašević, Igor, Rocchetti, Gabriele, Lucini, Luigi, Marszalek, Krystian, Barba, Francisco J., Lorenzo, José M., "A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers" in Journal of the Science of Food and Agriculture, 99, no. 7 (2019):3672-3680,
https://doi.org/10.1002/jsfa.9595 . .