TY  - JOUR
AU  - Jambrak, Anet Rezek
AU  - Simunek, Marina
AU  - Djekić, Ilija
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4779
AB  - The influence of ultrasound in combination with elevated temperature (thermosonication) is important in inactivation effects on microorganisms. However, overall quality of these products can be deteriorated. The aim of this study was to examine the use of a single quality index in evaluating effects of ultrasound technology on quality characteristics of blueberry and cranberry juices and nectars. For the purpose of this study based on 10 quality parameters, two mathematical models for calculating a single total quality index have been introduced. Samples were treated according to the experimental design, with high power ultrasound frequency of 20 kHz under various conditions (treatment time: 3, 6 and 9min, sample temperature: 20?, for thermosonication: 40 and 60? and amplitude: 60, 90 and 120 mu m). Mathematical index of total quality index in order to evaluate total quality of ultrasound-treated juices and nectars was established. For cranberry juices, treatments 11' (amplitude 120 mu m) and 16' (amplitude 60 mu m) both for 9min and the temperature of 20? were best scored for both models. Treatment 6' (amplitude 120 mu m, 3min treatment time and the sample temperature of 20?) for cranberry nectars was among the best for both models. Ultrasound treatments 6' of amplitude 120 mu m, 3min and the temperature of 20? and 11' same amplitude 120 mu m and temperature, but 9min were best scored blueberry juices for both models. Blueberry nectar had best total quality index for treatments 5' (amplitude 120 mu m, 6min treatment time and the sample temperature of 40?) and 6' (amplitude 120 mu m, 3min treatment time and the sample temperature of 20?).
PB  - Sage Publications Ltd, London
T2  - Food Science and Technology International
T1  - Total quality index of ultrasound-treated blueberry and cranberry juices and nectars
EP  - 446
IS  - 5
SP  - 434
VL  - 24
DO  - 10.1177/1082013218764962
ER  - 

@article{
author = "Jambrak, Anet Rezek and Simunek, Marina and Djekić, Ilija",
year = "2018",
abstract = "The influence of ultrasound in combination with elevated temperature (thermosonication) is important in inactivation effects on microorganisms. However, overall quality of these products can be deteriorated. The aim of this study was to examine the use of a single quality index in evaluating effects of ultrasound technology on quality characteristics of blueberry and cranberry juices and nectars. For the purpose of this study based on 10 quality parameters, two mathematical models for calculating a single total quality index have been introduced. Samples were treated according to the experimental design, with high power ultrasound frequency of 20 kHz under various conditions (treatment time: 3, 6 and 9min, sample temperature: 20?, for thermosonication: 40 and 60? and amplitude: 60, 90 and 120 mu m). Mathematical index of total quality index in order to evaluate total quality of ultrasound-treated juices and nectars was established. For cranberry juices, treatments 11' (amplitude 120 mu m) and 16' (amplitude 60 mu m) both for 9min and the temperature of 20? were best scored for both models. Treatment 6' (amplitude 120 mu m, 3min treatment time and the sample temperature of 20?) for cranberry nectars was among the best for both models. Ultrasound treatments 6' of amplitude 120 mu m, 3min and the temperature of 20? and 11' same amplitude 120 mu m and temperature, but 9min were best scored blueberry juices for both models. Blueberry nectar had best total quality index for treatments 5' (amplitude 120 mu m, 6min treatment time and the sample temperature of 40?) and 6' (amplitude 120 mu m, 3min treatment time and the sample temperature of 20?).",
publisher = "Sage Publications Ltd, London",
journal = "Food Science and Technology International",
title = "Total quality index of ultrasound-treated blueberry and cranberry juices and nectars",
pages = "446-434",
number = "5",
volume = "24",
doi = "10.1177/1082013218764962"
}

Jambrak, A. R., Simunek, M.,& Djekić, I.. (2018). Total quality index of ultrasound-treated blueberry and cranberry juices and nectars. in Food Science and Technology International
Sage Publications Ltd, London., 24(5), 434-446.
https://doi.org/10.1177/1082013218764962

Jambrak AR, Simunek M, Djekić I. Total quality index of ultrasound-treated blueberry and cranberry juices and nectars. in Food Science and Technology International. 2018;24(5):434-446.
doi:10.1177/1082013218764962 .

Jambrak, Anet Rezek, Simunek, Marina, Djekić, Ilija, "Total quality index of ultrasound-treated blueberry and cranberry juices and nectars" in Food Science and Technology International, 24, no. 5 (2018):434-446,
https://doi.org/10.1177/1082013218764962 . .

TY  - JOUR
AU  - Jambrak, Anet Rezek
AU  - Simunek, Marina
AU  - Grbes, Franjo
AU  - Mandura, Ana
AU  - Đekić, Ilija
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5769
AB  - BACKGROUND: The objective of this paper was to demonstrate application of quality function deployment in analysing effects of high power ultrasound on quality properties of apple juices and nectars. In order to develop a quality function deployment model, joint with instrumental analysis of treated samples, a field survey was performed to identify consumer preferences towards quality characteristics of juices/nectar. RESULTSBased on field research, the three most important characteristics were taste' and aroma' with 28.5% of relative absolute weight importance, followed by odour' (16.9%). The quality function deployment model showed that the top three quality scores' for apple juice were treatments with amplitude 90 mu m, 9 min treatment time and sample temperature 40 degrees C; 60 mu m, 9 min, 60 degrees C; and 90 mu m, 6 min, 40 degrees C. For nectars, the top three were treatments 120 mu m, 9 min, 20 degrees C; 60 mu m, 9 min, 60 degrees C; and A2.16 60 mu m, 9 min, 20 degrees C. CONCLUSIONThis type of quality model enables a more complex measure of large scale of different quality parameters. Its simplicity should be understood as its practical advantage and, as such, this tool can be a part of design quality when using novel preservation technologies.
PB  - Wiley, Hoboken
T2  - Journal of the Science of Food and Agriculture
T1  - Analysis of apple beverages treated with high-power ultrasound: a quality function deployment approach
EP  - 2266
IS  - 6
SP  - 2258
VL  - 98
DO  - 10.1002/jsfa.8714
ER  - 

@article{
author = "Jambrak, Anet Rezek and Simunek, Marina and Grbes, Franjo and Mandura, Ana and Đekić, Ilija",
year = "2018",
abstract = "BACKGROUND: The objective of this paper was to demonstrate application of quality function deployment in analysing effects of high power ultrasound on quality properties of apple juices and nectars. In order to develop a quality function deployment model, joint with instrumental analysis of treated samples, a field survey was performed to identify consumer preferences towards quality characteristics of juices/nectar. RESULTSBased on field research, the three most important characteristics were taste' and aroma' with 28.5% of relative absolute weight importance, followed by odour' (16.9%). The quality function deployment model showed that the top three quality scores' for apple juice were treatments with amplitude 90 mu m, 9 min treatment time and sample temperature 40 degrees C; 60 mu m, 9 min, 60 degrees C; and 90 mu m, 6 min, 40 degrees C. For nectars, the top three were treatments 120 mu m, 9 min, 20 degrees C; 60 mu m, 9 min, 60 degrees C; and A2.16 60 mu m, 9 min, 20 degrees C. CONCLUSIONThis type of quality model enables a more complex measure of large scale of different quality parameters. Its simplicity should be understood as its practical advantage and, as such, this tool can be a part of design quality when using novel preservation technologies.",
publisher = "Wiley, Hoboken",
journal = "Journal of the Science of Food and Agriculture",
title = "Analysis of apple beverages treated with high-power ultrasound: a quality function deployment approach",
pages = "2266-2258",
number = "6",
volume = "98",
doi = "10.1002/jsfa.8714"
}

Jambrak, A. R., Simunek, M., Grbes, F., Mandura, A.,& Đekić, I.. (2018). Analysis of apple beverages treated with high-power ultrasound: a quality function deployment approach. in Journal of the Science of Food and Agriculture
Wiley, Hoboken., 98(6), 2258-2266.
https://doi.org/10.1002/jsfa.8714

Jambrak AR, Simunek M, Grbes F, Mandura A, Đekić I. Analysis of apple beverages treated with high-power ultrasound: a quality function deployment approach. in Journal of the Science of Food and Agriculture. 2018;98(6):2258-2266.
doi:10.1002/jsfa.8714 .

Jambrak, Anet Rezek, Simunek, Marina, Grbes, Franjo, Mandura, Ana, Đekić, Ilija, "Analysis of apple beverages treated with high-power ultrasound: a quality function deployment approach" in Journal of the Science of Food and Agriculture, 98, no. 6 (2018):2258-2266,
https://doi.org/10.1002/jsfa.8714 . .

TY  - JOUR
AU  - Jambrak, Anet Rezek
AU  - Simunek, Marina
AU  - Grbes, Franjo
AU  - Mandura, Ana
AU  - Djekić, Ilija
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4719
AB  - BACKGROUND: The objective of this paper was to demonstrate application of quality function deployment in analysing effects of high power ultrasound on quality properties of apple juices and nectars. In order to develop a quality function deployment model, joint with instrumental analysis of treated samples, a field survey was performed to identify consumer preferences towards quality characteristics of juices/nectar. RESULTSBased on field research, the three most important characteristics were taste' and aroma' with 28.5% of relative absolute weight importance, followed by odour' (16.9%). The quality function deployment model showed that the top three quality scores' for apple juice were treatments with amplitude 90 mu m, 9 min treatment time and sample temperature 40 degrees C; 60 mu m, 9 min, 60 degrees C; and 90 mu m, 6 min, 40 degrees C. For nectars, the top three were treatments 120 mu m, 9 min, 20 degrees C; 60 mu m, 9 min, 60 degrees C; and A2.16 60 mu m, 9 min, 20 degrees C. CONCLUSIONThis type of quality model enables a more complex measure of large scale of different quality parameters. Its simplicity should be understood as its practical advantage and, as such, this tool can be a part of design quality when using novel preservation technologies.
PB  - Wiley, Hoboken
T2  - Journal of the Science of Food and Agriculture
T1  - Analysis of apple beverages treated with high-power ultrasound: a quality function deployment approach
EP  - 2266
IS  - 6
SP  - 2258
VL  - 98
DO  - 10.1002/jsfa.8714
ER  - 

@article{
author = "Jambrak, Anet Rezek and Simunek, Marina and Grbes, Franjo and Mandura, Ana and Djekić, Ilija",
year = "2018",
abstract = "BACKGROUND: The objective of this paper was to demonstrate application of quality function deployment in analysing effects of high power ultrasound on quality properties of apple juices and nectars. In order to develop a quality function deployment model, joint with instrumental analysis of treated samples, a field survey was performed to identify consumer preferences towards quality characteristics of juices/nectar. RESULTSBased on field research, the three most important characteristics were taste' and aroma' with 28.5% of relative absolute weight importance, followed by odour' (16.9%). The quality function deployment model showed that the top three quality scores' for apple juice were treatments with amplitude 90 mu m, 9 min treatment time and sample temperature 40 degrees C; 60 mu m, 9 min, 60 degrees C; and 90 mu m, 6 min, 40 degrees C. For nectars, the top three were treatments 120 mu m, 9 min, 20 degrees C; 60 mu m, 9 min, 60 degrees C; and A2.16 60 mu m, 9 min, 20 degrees C. CONCLUSIONThis type of quality model enables a more complex measure of large scale of different quality parameters. Its simplicity should be understood as its practical advantage and, as such, this tool can be a part of design quality when using novel preservation technologies.",
publisher = "Wiley, Hoboken",
journal = "Journal of the Science of Food and Agriculture",
title = "Analysis of apple beverages treated with high-power ultrasound: a quality function deployment approach",
pages = "2266-2258",
number = "6",
volume = "98",
doi = "10.1002/jsfa.8714"
}

Jambrak, A. R., Simunek, M., Grbes, F., Mandura, A.,& Djekić, I.. (2018). Analysis of apple beverages treated with high-power ultrasound: a quality function deployment approach. in Journal of the Science of Food and Agriculture
Wiley, Hoboken., 98(6), 2258-2266.
https://doi.org/10.1002/jsfa.8714

Jambrak AR, Simunek M, Grbes F, Mandura A, Djekić I. Analysis of apple beverages treated with high-power ultrasound: a quality function deployment approach. in Journal of the Science of Food and Agriculture. 2018;98(6):2258-2266.
doi:10.1002/jsfa.8714 .

Jambrak, Anet Rezek, Simunek, Marina, Grbes, Franjo, Mandura, Ana, Djekić, Ilija, "Analysis of apple beverages treated with high-power ultrasound: a quality function deployment approach" in Journal of the Science of Food and Agriculture, 98, no. 6 (2018):2258-2266,
https://doi.org/10.1002/jsfa.8714 . .