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

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

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

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

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