TY  - JOUR
AU  - Mitrevski, Jasmina
AU  - Pantelić, Nebojša Đ.
AU  - Dodevska, Margarita S.
AU  - Kojić, Jovana S.
AU  - Vulić, Jelena J.
AU  - Zlatanović, Snežana
AU  - Gorjanović, Stanislava
AU  - Laličić-Petronijević, Jovanka
AU  - Marjanović, Sanja
AU  - Antić, Vesna V.
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6273
AB  - The demand for ready-to-use functional foods is high, which encourages manufacturers to develop new, nutritionally valuable products. As an excellent source of biologically active compounds, beetroot (Beta vulgaris L.) is considered to have highly beneficial effects on health. This research aimed to evaluate the impact of replacing spelt flour (SF) with 15%, 20% and 25% beetroot powder (BP). The physicochemical and functional properties of biscuits baked at different temperatures (150 and 170 °C) were followed at the beginning, and after 3 and 6 months of storage as standard conditions. Moisture content and water activity (aw) gave insight into the biscuits’ shelf life. The value of aw from 0.35 to 0.56 indicated appropriate storability. Dietary fiber content in fresh biscuits ranged from 6.1% to 7.6%, protein from 9.2% to 8.9% and sugar from 30.6% to 35.9%. The content of betalain, total polyphenols and flavonoids, and antioxidant activity (DPPH, FRAP) increased with beetroot powder content incorporated. A slight decrease of all the mentioned parameters during the storage indicated satisfied retention of bioactive molecules. The content of prevalent phenolic compounds gallic and protocatechuic acid, identified by HPLC, decreased from 22.2–32.0 and 21.1–24.9 in fresh biscuits to 18.3–23.4 and 17.3–20.3 mg/100 g upon six months of storage, respectively. An increase of the L* and a* and a decrease of the b* coordinate values, compared with the control sample without beetroot values, was noticed as well as the expected level of their change during the storage. The obtained results indicated that biscuits enriched with beetroot powder showed a significantly improved functional, nutritional and antioxidant potential during storage. © 2023 by the authors.
T2  - Foods
T2  - Foods
T1  - Effect of Beetroot Powder Incorporation on Functional Properties and Shelf Life of Biscuits
IS  - 2
VL  - 12
DO  - 10.3390/foods12020322
ER  - 

@article{
author = "Mitrevski, Jasmina and Pantelić, Nebojša Đ. and Dodevska, Margarita S. and Kojić, Jovana S. and Vulić, Jelena J. and Zlatanović, Snežana and Gorjanović, Stanislava and Laličić-Petronijević, Jovanka and Marjanović, Sanja and Antić, Vesna V.",
year = "2023",
abstract = "The demand for ready-to-use functional foods is high, which encourages manufacturers to develop new, nutritionally valuable products. As an excellent source of biologically active compounds, beetroot (Beta vulgaris L.) is considered to have highly beneficial effects on health. This research aimed to evaluate the impact of replacing spelt flour (SF) with 15%, 20% and 25% beetroot powder (BP). The physicochemical and functional properties of biscuits baked at different temperatures (150 and 170 °C) were followed at the beginning, and after 3 and 6 months of storage as standard conditions. Moisture content and water activity (aw) gave insight into the biscuits’ shelf life. The value of aw from 0.35 to 0.56 indicated appropriate storability. Dietary fiber content in fresh biscuits ranged from 6.1% to 7.6%, protein from 9.2% to 8.9% and sugar from 30.6% to 35.9%. The content of betalain, total polyphenols and flavonoids, and antioxidant activity (DPPH, FRAP) increased with beetroot powder content incorporated. A slight decrease of all the mentioned parameters during the storage indicated satisfied retention of bioactive molecules. The content of prevalent phenolic compounds gallic and protocatechuic acid, identified by HPLC, decreased from 22.2–32.0 and 21.1–24.9 in fresh biscuits to 18.3–23.4 and 17.3–20.3 mg/100 g upon six months of storage, respectively. An increase of the L* and a* and a decrease of the b* coordinate values, compared with the control sample without beetroot values, was noticed as well as the expected level of their change during the storage. The obtained results indicated that biscuits enriched with beetroot powder showed a significantly improved functional, nutritional and antioxidant potential during storage. © 2023 by the authors.",
journal = "Foods, Foods",
title = "Effect of Beetroot Powder Incorporation on Functional Properties and Shelf Life of Biscuits",
number = "2",
volume = "12",
doi = "10.3390/foods12020322"
}

Mitrevski, J., Pantelić, N. Đ., Dodevska, M. S., Kojić, J. S., Vulić, J. J., Zlatanović, S., Gorjanović, S., Laličić-Petronijević, J., Marjanović, S.,& Antić, V. V.. (2023). Effect of Beetroot Powder Incorporation on Functional Properties and Shelf Life of Biscuits. in Foods, 12(2).
https://doi.org/10.3390/foods12020322

Mitrevski J, Pantelić NĐ, Dodevska MS, Kojić JS, Vulić JJ, Zlatanović S, Gorjanović S, Laličić-Petronijević J, Marjanović S, Antić VV. Effect of Beetroot Powder Incorporation on Functional Properties and Shelf Life of Biscuits. in Foods. 2023;12(2).
doi:10.3390/foods12020322 .

Mitrevski, Jasmina, Pantelić, Nebojša Đ., Dodevska, Margarita S., Kojić, Jovana S., Vulić, Jelena J., Zlatanović, Snežana, Gorjanović, Stanislava, Laličić-Petronijević, Jovanka, Marjanović, Sanja, Antić, Vesna V., "Effect of Beetroot Powder Incorporation on Functional Properties and Shelf Life of Biscuits" in Foods, 12, no. 2 (2023),
https://doi.org/10.3390/foods12020322 . .

TY  - JOUR
AU  - Petrović, Marija
AU  - Veljović, Sonja
AU  - Tomić, Nikola
AU  - Zlatanović, Snežana
AU  - Tosti, Tomislav
AU  - Vukosavljević, Predrag
AU  - Gorjanović, Stanislava
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5955
AB  - Research background. Apple juice is one of the most popular and liked beverages worldwide. Due to the increased health consciousness among consumers, beetroot and chokeberry juices have also rising consumption trends. Despite representing a consider-able percentage of the processed fruit and rich source of bioactive compounds, fruit pom-ace, remaining after juice production, has still been underutilised. Here, the possibility of using apple, beetroot and chokeberry pomace in liqueur formulations is investigated. Experimental approach. Apple and chokeberry liqueurs were produced from apple and chokeberry pomace extracts, respectively. Apple/chokeberry and apple/beetroot liqueurs were obtained by combining apple pomace with chokeberry and beetroot pomace extracts in ratios 50:50 and 70:30, respectively. The sensory quality and acceptability of freshly prepared liqueurs were evaluated by experts and consumers. Sugars and phenolics were identified and quantified by high-performance anion-exchange chromatography with pulsed-amperometric detection (HPAEC-PAD) and high-performance liquid chromatog-raphy–diode array detection–tandem mass spectrometry (HPLC–DAD–MS/MS), respec-tively. Storability was preliminarily evaluated based on monitoring of total phenolic con-centration, antioxidant activity and colour each month during 6 months of storage at 4 and 22 °C. Results and conclusions. The expert and the consumer testing indicated that apple and chokeberry pomace could be used as raw materials without any flavour corrections while apple/beetroot pomace liqueur would require modification. High total phenolic content and antioxidant activity were found in all freshly prepared liqueurs, with chokeberry liqueur being by far superior. Among identified phenolics, ellagic acid and phlorizin were quantified as the most prominent, except in chokeberry liqueur, where phlorizin was not quantified. Despite the decrease in total phenolic concentration and antioxidant activity after 6 months, liqueurs still represented a rich source of phytochemicals. The highest phenolic compound retention and antioxidant activity maintenance were observed in chokeberry liqueur. Also, the appealing colour was retained despite the changes detected in chromatic characteristics. Novelty and scientific contribution. The possibility of apple, beetroot and chokeberry pomace restoration into the food chain by the production of liqueurs has been demon-strated for the first time. Functional and sensorial properties of newly developed liqueurs indicated that the selected pomace represents the promising raw material for liqueur pro-duction. The applied approach represents a contribution to the circular economy in juice production.
PB  - University of Zagreb
T2  - Food Technology and Biotechnology
T1  - Formulation of novel liqueurs from juice industry waste: Consumer acceptance, phenolic profile and preliminary monitoring of antioxidant activity and colour changes during storage
EP  - 294
IS  - 3
SP  - 282
VL  - 59
DO  - 10.17113/ftb.59.03.21.6759
ER  - 

@article{
author = "Petrović, Marija and Veljović, Sonja and Tomić, Nikola and Zlatanović, Snežana and Tosti, Tomislav and Vukosavljević, Predrag and Gorjanović, Stanislava",
year = "2021",
abstract = "Research background. Apple juice is one of the most popular and liked beverages worldwide. Due to the increased health consciousness among consumers, beetroot and chokeberry juices have also rising consumption trends. Despite representing a consider-able percentage of the processed fruit and rich source of bioactive compounds, fruit pom-ace, remaining after juice production, has still been underutilised. Here, the possibility of using apple, beetroot and chokeberry pomace in liqueur formulations is investigated. Experimental approach. Apple and chokeberry liqueurs were produced from apple and chokeberry pomace extracts, respectively. Apple/chokeberry and apple/beetroot liqueurs were obtained by combining apple pomace with chokeberry and beetroot pomace extracts in ratios 50:50 and 70:30, respectively. The sensory quality and acceptability of freshly prepared liqueurs were evaluated by experts and consumers. Sugars and phenolics were identified and quantified by high-performance anion-exchange chromatography with pulsed-amperometric detection (HPAEC-PAD) and high-performance liquid chromatog-raphy–diode array detection–tandem mass spectrometry (HPLC–DAD–MS/MS), respec-tively. Storability was preliminarily evaluated based on monitoring of total phenolic con-centration, antioxidant activity and colour each month during 6 months of storage at 4 and 22 °C. Results and conclusions. The expert and the consumer testing indicated that apple and chokeberry pomace could be used as raw materials without any flavour corrections while apple/beetroot pomace liqueur would require modification. High total phenolic content and antioxidant activity were found in all freshly prepared liqueurs, with chokeberry liqueur being by far superior. Among identified phenolics, ellagic acid and phlorizin were quantified as the most prominent, except in chokeberry liqueur, where phlorizin was not quantified. Despite the decrease in total phenolic concentration and antioxidant activity after 6 months, liqueurs still represented a rich source of phytochemicals. The highest phenolic compound retention and antioxidant activity maintenance were observed in chokeberry liqueur. Also, the appealing colour was retained despite the changes detected in chromatic characteristics. Novelty and scientific contribution. The possibility of apple, beetroot and chokeberry pomace restoration into the food chain by the production of liqueurs has been demon-strated for the first time. Functional and sensorial properties of newly developed liqueurs indicated that the selected pomace represents the promising raw material for liqueur pro-duction. The applied approach represents a contribution to the circular economy in juice production.",
publisher = "University of Zagreb",
journal = "Food Technology and Biotechnology",
title = "Formulation of novel liqueurs from juice industry waste: Consumer acceptance, phenolic profile and preliminary monitoring of antioxidant activity and colour changes during storage",
pages = "294-282",
number = "3",
volume = "59",
doi = "10.17113/ftb.59.03.21.6759"
}

Petrović, M., Veljović, S., Tomić, N., Zlatanović, S., Tosti, T., Vukosavljević, P.,& Gorjanović, S.. (2021). Formulation of novel liqueurs from juice industry waste: Consumer acceptance, phenolic profile and preliminary monitoring of antioxidant activity and colour changes during storage. in Food Technology and Biotechnology
University of Zagreb., 59(3), 282-294.
https://doi.org/10.17113/ftb.59.03.21.6759

Petrović M, Veljović S, Tomić N, Zlatanović S, Tosti T, Vukosavljević P, Gorjanović S. Formulation of novel liqueurs from juice industry waste: Consumer acceptance, phenolic profile and preliminary monitoring of antioxidant activity and colour changes during storage. in Food Technology and Biotechnology. 2021;59(3):282-294.
doi:10.17113/ftb.59.03.21.6759 .

Petrović, Marija, Veljović, Sonja, Tomić, Nikola, Zlatanović, Snežana, Tosti, Tomislav, Vukosavljević, Predrag, Gorjanović, Stanislava, "Formulation of novel liqueurs from juice industry waste: Consumer acceptance, phenolic profile and preliminary monitoring of antioxidant activity and colour changes during storage" in Food Technology and Biotechnology, 59, no. 3 (2021):282-294,
https://doi.org/10.17113/ftb.59.03.21.6759 . .

TY  - JOUR
AU  - Jovanović, Marina
AU  - Petrović, Marija
AU  - Miočinović, Jelena
AU  - Zlatanović, Snežana
AU  - Laličić-Petronijević, Jovanka
AU  - Mitić-Culafić, Dragana
AU  - Gorjanović, Stanislava
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5262
AB  - To meet the demand for new functional foods in line with the trend of sustainable development, a novel probiotic yogurt fortified with 1%, 3%, and 5% apple pomace flour (APF) added immediately after inoculation with Lactobacillus acidophilus, Streptococcus thermophilus,and Bifidobacterium bifidum was developed. Upon fermentation in the presence of APF, a number of probiotic strains remained within the required range, while the syneresis of enriched yogurts was reduced up to 1.8 times in comparison to the control. Supernatants (i.e., extracted whey) obtained from yogurts with 1%, 3%, and 5% APF respectively had 1.4-, 1.8-, and 2.3-fold higher total phenolic content (TPC) than the control, 3.3-, 4.7-, and 8.0-fold higher radical scavenging (DPPH), and 1.3-, 1.6-, and 1.7-fold higher reducing activity (FRAP). Also, probiotic yogurt supernatants (3% and 5%) inhibited colon cancer cells' viability (HCT 116, 12% and 17%; SW-620, 13% and 19%, respectively). The highest firmness, cohesiveness, and viscosity index values, and the highest scores for color and taste, were obtained for yogurt with 3% APF, indicating that this is the optimal APF amount for the production of novel yogurt with functional properties.
PB  - MDPI, BASEL
T2  - Foods
T1  - Bioactivity and Sensory Properties of Probiotic Yogurt Fortified with Apple Pomace Flour
IS  - 6
VL  - 9
DO  - 10.3390/foods9060763
ER  - 

@article{
author = "Jovanović, Marina and Petrović, Marija and Miočinović, Jelena and Zlatanović, Snežana and Laličić-Petronijević, Jovanka and Mitić-Culafić, Dragana and Gorjanović, Stanislava",
year = "2020",
abstract = "To meet the demand for new functional foods in line with the trend of sustainable development, a novel probiotic yogurt fortified with 1%, 3%, and 5% apple pomace flour (APF) added immediately after inoculation with Lactobacillus acidophilus, Streptococcus thermophilus,and Bifidobacterium bifidum was developed. Upon fermentation in the presence of APF, a number of probiotic strains remained within the required range, while the syneresis of enriched yogurts was reduced up to 1.8 times in comparison to the control. Supernatants (i.e., extracted whey) obtained from yogurts with 1%, 3%, and 5% APF respectively had 1.4-, 1.8-, and 2.3-fold higher total phenolic content (TPC) than the control, 3.3-, 4.7-, and 8.0-fold higher radical scavenging (DPPH), and 1.3-, 1.6-, and 1.7-fold higher reducing activity (FRAP). Also, probiotic yogurt supernatants (3% and 5%) inhibited colon cancer cells' viability (HCT 116, 12% and 17%; SW-620, 13% and 19%, respectively). The highest firmness, cohesiveness, and viscosity index values, and the highest scores for color and taste, were obtained for yogurt with 3% APF, indicating that this is the optimal APF amount for the production of novel yogurt with functional properties.",
publisher = "MDPI, BASEL",
journal = "Foods",
title = "Bioactivity and Sensory Properties of Probiotic Yogurt Fortified with Apple Pomace Flour",
number = "6",
volume = "9",
doi = "10.3390/foods9060763"
}

Jovanović, M., Petrović, M., Miočinović, J., Zlatanović, S., Laličić-Petronijević, J., Mitić-Culafić, D.,& Gorjanović, S.. (2020). Bioactivity and Sensory Properties of Probiotic Yogurt Fortified with Apple Pomace Flour. in Foods
MDPI, BASEL., 9(6).
https://doi.org/10.3390/foods9060763

Jovanović M, Petrović M, Miočinović J, Zlatanović S, Laličić-Petronijević J, Mitić-Culafić D, Gorjanović S. Bioactivity and Sensory Properties of Probiotic Yogurt Fortified with Apple Pomace Flour. in Foods. 2020;9(6).
doi:10.3390/foods9060763 .

Jovanović, Marina, Petrović, Marija, Miočinović, Jelena, Zlatanović, Snežana, Laličić-Petronijević, Jovanka, Mitić-Culafić, Dragana, Gorjanović, Stanislava, "Bioactivity and Sensory Properties of Probiotic Yogurt Fortified with Apple Pomace Flour" in Foods, 9, no. 6 (2020),
https://doi.org/10.3390/foods9060763 . .

TY  - JOUR
AU  - Gorjanović, Stanislava
AU  - Pastor, Ferenc T.
AU  - Loupassaki, Sofia
AU  - Veljović, Mile
AU  - Vukosavljević, Predrag
AU  - Zlatanović, Snežana
AU  - Pezo, Lato
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5405
AB  - Serbian aromatized wine "Bermet" from grapes grown on Fruska Gora Mountain has been in production since the 15th century. Ten commercial Bermets produced according to the traditional procedure by different manufacturers, and six prepared within the scope of this study were assessed for antioxidant (AO) activity using electrochemical, chemiluminescent and spectrophotometric AO assays. Direct current polarographic assay based on the decrease of anodic current of [hydrogen(peroxido)(1-)]hydroxidomercury(II) complex formation in alkaline H2O2 solution at potential of mercury oxidation, chemiluminescent H2O2 scavenging assay, as well as commonly used spectrophotometric assays (2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) based Trolox equivalent antioxidant capacity (TEAC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP)) were used. Total phenolic content (TPC) was determined by Folin-Ciocalteu assay. The results obtained were correlated using regression analysis, ANOVA and F-test. An integrated approach to AO capacity determination allowed a more comprehensive comparison between samples. The approach is based on the introduction of the relative antioxidant capacity index, calculated by assigning each AO assay equal weight, and by PCA analysis. In addition, the introduction of phenolic antioxidant coefficients, calculated as the ratio between individual AO capacity and TPC, enabled a better understanding of their relation.
PB  - Srpsko hemijsko društvo, Beograd
T2  - JOURNAL OF THE SERBIAN CHEMICAL SOCIETY
T1  - Serbian aromatized wine "Bermet": Electrochemical, chemiluminescent and spectrophotometric determination of antioxidant activity
EP  - 529
IS  - 4
SP  - 517
VL  - 85
DO  - 10.2298/JSC190404139G
ER  - 

@article{
author = "Gorjanović, Stanislava and Pastor, Ferenc T. and Loupassaki, Sofia and Veljović, Mile and Vukosavljević, Predrag and Zlatanović, Snežana and Pezo, Lato",
year = "2020",
abstract = "Serbian aromatized wine "Bermet" from grapes grown on Fruska Gora Mountain has been in production since the 15th century. Ten commercial Bermets produced according to the traditional procedure by different manufacturers, and six prepared within the scope of this study were assessed for antioxidant (AO) activity using electrochemical, chemiluminescent and spectrophotometric AO assays. Direct current polarographic assay based on the decrease of anodic current of [hydrogen(peroxido)(1-)]hydroxidomercury(II) complex formation in alkaline H2O2 solution at potential of mercury oxidation, chemiluminescent H2O2 scavenging assay, as well as commonly used spectrophotometric assays (2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) based Trolox equivalent antioxidant capacity (TEAC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP)) were used. Total phenolic content (TPC) was determined by Folin-Ciocalteu assay. The results obtained were correlated using regression analysis, ANOVA and F-test. An integrated approach to AO capacity determination allowed a more comprehensive comparison between samples. The approach is based on the introduction of the relative antioxidant capacity index, calculated by assigning each AO assay equal weight, and by PCA analysis. In addition, the introduction of phenolic antioxidant coefficients, calculated as the ratio between individual AO capacity and TPC, enabled a better understanding of their relation.",
publisher = "Srpsko hemijsko društvo, Beograd",
journal = "JOURNAL OF THE SERBIAN CHEMICAL SOCIETY",
title = "Serbian aromatized wine "Bermet": Electrochemical, chemiluminescent and spectrophotometric determination of antioxidant activity",
pages = "529-517",
number = "4",
volume = "85",
doi = "10.2298/JSC190404139G"
}

Gorjanović, S., Pastor, F. T., Loupassaki, S., Veljović, M., Vukosavljević, P., Zlatanović, S.,& Pezo, L.. (2020). Serbian aromatized wine "Bermet": Electrochemical, chemiluminescent and spectrophotometric determination of antioxidant activity. in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY
Srpsko hemijsko društvo, Beograd., 85(4), 517-529.
https://doi.org/10.2298/JSC190404139G

Gorjanović S, Pastor FT, Loupassaki S, Veljović M, Vukosavljević P, Zlatanović S, Pezo L. Serbian aromatized wine "Bermet": Electrochemical, chemiluminescent and spectrophotometric determination of antioxidant activity. in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY. 2020;85(4):517-529.
doi:10.2298/JSC190404139G .

Gorjanović, Stanislava, Pastor, Ferenc T., Loupassaki, Sofia, Veljović, Mile, Vukosavljević, Predrag, Zlatanović, Snežana, Pezo, Lato, "Serbian aromatized wine "Bermet": Electrochemical, chemiluminescent and spectrophotometric determination of antioxidant activity" in JOURNAL OF THE SERBIAN CHEMICAL SOCIETY, 85, no. 4 (2020):517-529,
https://doi.org/10.2298/JSC190404139G . .

TY  - JOUR
AU  - Zlatanović, Snežana
AU  - Kalušević, Ana
AU  - Micić, Darko
AU  - Laličić-Petronijević, Jovanka
AU  - Tomić, Nikola
AU  - Ostojić, Sanja
AU  - Gorjanović, Stanislava
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4967
AB  - Apple pomace flour (APF) with high content of dietary fibers (DF), total polyphenolics (TPCs) and flavonoids (TFCs) was produced at the industrial scale. Bulk and tapped density, swelling, water and oil holding capacity, solubility and hydration density of fine and coarse APF with average particle size 0.16 and 0.50 mm were compared. The effect of wheat flour substitution with 25%, 50% and 75% of fine and coarse APF was studied upon cookies production at the industrial scale and after one year of storage. Coarse APF performed better in respect to sensorial properties, content and retention of dietary compounds and antioxidant (AO) activity. The cookies with optimal share of coarse APF (50%) contained 21 g/100 g of DF and several times higher TPC, TFC as well as AO activity than control cookies, retained well health promoting compounds and maintained an intensely fruity aroma and crispy texture. They were acceptable for consumers according to the hedonic test.
PB  - MDPI, BASEL
T2  - Foods
T1  - Functionality and Storability of Cookies Fortified at the Industrial Scale with up to 75% of Apple Pomace Flour Produced by Dehydration
IS  - 11
VL  - 8
DO  - 10.3390/foods8110561
ER  - 

@article{
author = "Zlatanović, Snežana and Kalušević, Ana and Micić, Darko and Laličić-Petronijević, Jovanka and Tomić, Nikola and Ostojić, Sanja and Gorjanović, Stanislava",
year = "2019",
abstract = "Apple pomace flour (APF) with high content of dietary fibers (DF), total polyphenolics (TPCs) and flavonoids (TFCs) was produced at the industrial scale. Bulk and tapped density, swelling, water and oil holding capacity, solubility and hydration density of fine and coarse APF with average particle size 0.16 and 0.50 mm were compared. The effect of wheat flour substitution with 25%, 50% and 75% of fine and coarse APF was studied upon cookies production at the industrial scale and after one year of storage. Coarse APF performed better in respect to sensorial properties, content and retention of dietary compounds and antioxidant (AO) activity. The cookies with optimal share of coarse APF (50%) contained 21 g/100 g of DF and several times higher TPC, TFC as well as AO activity than control cookies, retained well health promoting compounds and maintained an intensely fruity aroma and crispy texture. They were acceptable for consumers according to the hedonic test.",
publisher = "MDPI, BASEL",
journal = "Foods",
title = "Functionality and Storability of Cookies Fortified at the Industrial Scale with up to 75% of Apple Pomace Flour Produced by Dehydration",
number = "11",
volume = "8",
doi = "10.3390/foods8110561"
}

Zlatanović, S., Kalušević, A., Micić, D., Laličić-Petronijević, J., Tomić, N., Ostojić, S.,& Gorjanović, S.. (2019). Functionality and Storability of Cookies Fortified at the Industrial Scale with up to 75% of Apple Pomace Flour Produced by Dehydration. in Foods
MDPI, BASEL., 8(11).
https://doi.org/10.3390/foods8110561

Zlatanović S, Kalušević A, Micić D, Laličić-Petronijević J, Tomić N, Ostojić S, Gorjanović S. Functionality and Storability of Cookies Fortified at the Industrial Scale with up to 75% of Apple Pomace Flour Produced by Dehydration. in Foods. 2019;8(11).
doi:10.3390/foods8110561 .

Zlatanović, Snežana, Kalušević, Ana, Micić, Darko, Laličić-Petronijević, Jovanka, Tomić, Nikola, Ostojić, Sanja, Gorjanović, Stanislava, "Functionality and Storability of Cookies Fortified at the Industrial Scale with up to 75% of Apple Pomace Flour Produced by Dehydration" in Foods, 8, no. 11 (2019),
https://doi.org/10.3390/foods8110561 . .

TY  - JOUR
AU  - Zlatanović, Snežana
AU  - Ostojić, Sanja
AU  - Micić, Darko
AU  - Rankov, Sofija
AU  - Dodevska, Margarita
AU  - Vukosavljević, Predrag
AU  - Gorjanović, Stanislava
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5041
AB  - Using differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA) thermal characteristics and degradation kinetic parameters of apple pomace flours (APF1-5), obtained by dehydration of apple pomace (originating from single and mixed apple varieties, grown both organically and conventionally) and ground to particle size below of 300 mu m, were determined. Glass transition (T-g) close to common storage temperature (21 degrees C) was ascribed to commercial sample and T-g well above it (28-38 degrees C) to APF1-5. Both values of T-g and low water activity (0.2-0.4) prolong APF shelf-life. The kinetic parameters of the thermal degradation process: activation energy (E) in the range from 83 to118 kJ/mol, logarithmic value of pre-exponential factor (ln(A/min(-)1)) in the range from 20 to 28, and rate constant (k(200)) from 0.143 to 0.278 min(-1) were calculated. APF samples were grouped according to rate constant (k(200)) values of thermal degradation process at baking temperature (200 degrees C). Organic samples were found to have a higher thermal stability.
PB  - Elsevier, Amsterdam
T2  - Thermochimica Acta
T1  - Thermal behaviour and degradation kinetics of apple pomace flours
EP  - 25
SP  - 17
VL  - 673
DO  - 10.1016/j.tca.2019.01.009
ER  - 

@article{
author = "Zlatanović, Snežana and Ostojić, Sanja and Micić, Darko and Rankov, Sofija and Dodevska, Margarita and Vukosavljević, Predrag and Gorjanović, Stanislava",
year = "2019",
abstract = "Using differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA) thermal characteristics and degradation kinetic parameters of apple pomace flours (APF1-5), obtained by dehydration of apple pomace (originating from single and mixed apple varieties, grown both organically and conventionally) and ground to particle size below of 300 mu m, were determined. Glass transition (T-g) close to common storage temperature (21 degrees C) was ascribed to commercial sample and T-g well above it (28-38 degrees C) to APF1-5. Both values of T-g and low water activity (0.2-0.4) prolong APF shelf-life. The kinetic parameters of the thermal degradation process: activation energy (E) in the range from 83 to118 kJ/mol, logarithmic value of pre-exponential factor (ln(A/min(-)1)) in the range from 20 to 28, and rate constant (k(200)) from 0.143 to 0.278 min(-1) were calculated. APF samples were grouped according to rate constant (k(200)) values of thermal degradation process at baking temperature (200 degrees C). Organic samples were found to have a higher thermal stability.",
publisher = "Elsevier, Amsterdam",
journal = "Thermochimica Acta",
title = "Thermal behaviour and degradation kinetics of apple pomace flours",
pages = "25-17",
volume = "673",
doi = "10.1016/j.tca.2019.01.009"
}

Zlatanović, S., Ostojić, S., Micić, D., Rankov, S., Dodevska, M., Vukosavljević, P.,& Gorjanović, S.. (2019). Thermal behaviour and degradation kinetics of apple pomace flours. in Thermochimica Acta
Elsevier, Amsterdam., 673, 17-25.
https://doi.org/10.1016/j.tca.2019.01.009

Zlatanović S, Ostojić S, Micić D, Rankov S, Dodevska M, Vukosavljević P, Gorjanović S. Thermal behaviour and degradation kinetics of apple pomace flours. in Thermochimica Acta. 2019;673:17-25.
doi:10.1016/j.tca.2019.01.009 .

Zlatanović, Snežana, Ostojić, Sanja, Micić, Darko, Rankov, Sofija, Dodevska, Margarita, Vukosavljević, Predrag, Gorjanović, Stanislava, "Thermal behaviour and degradation kinetics of apple pomace flours" in Thermochimica Acta, 673 (2019):17-25,
https://doi.org/10.1016/j.tca.2019.01.009 . .

TY  - JOUR
AU  - Ivanović, Marina
AU  - Rajković, Miloš
AU  - Mamužić, Zorica
AU  - Paunović, Dušanka
AU  - Zlatanović, Snežana
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4553
AB  - In the territory of North-Bačka administrative district examination of drinking water regarding nitrogenous ionic groups and compounds during the period from 2013 to 2015 show was a slight deviation of comparing to the allowed ones. Statistical significance for the presence of ammonia in water samples was proven in samples taken from water supply of Subotica city. The lowest percentage of faulty samples was found in a year 2014 and the largest in a year 2015. Rural water supply of the Subotica city is characterized by minor differences observed in a time, with no statistical significance. However, comparing with the city water supply, the situation is much worse (in more than 40% of samples). Such a high percentage of faulty samples can be explained with existence of a huge number of non-organized water supplies in villages, as well as because of the using water from an insufficiently controlled private wells. Regarding the faulty samples, the water supply of the Bačka Topola municipality has the level of ammonia above the permitted, with deviations and statistically significant difference. Unlike the water supply of the Bačka Topola municipality, which has the lowest number of faulty samples recorded in 2013, in the rural water supply the number of faulty samples was the biggest in 2013 and the lowest in 2014. The territory of Mali Iđos municipality is characterized with a very small number of a faulty samples of drinking water regarding the presence of ammonia. For all three analyzed years, there were no major variations regarding faulty samples and no statistically significant differences. Observed by municipalities, there is a statistically significant difference in the number of faulty samples for all three years. Climate situation and the amount of rainfall during the 2014 was unusual in the Subotica city, as also at the larger territory of the Republic of Serbia. Long-term average in rainfall was exceeded, resulting with the lowest concentration of ammonia in the city water supply. Also, the lowest percentage of exceeding the limit value of ammonia in drinking water was recorded in 2014, in the rural water supply of the Bačka Topola municipality.
AB  - Rezultati ispitivanja vode za piće u pogledu prisustva azotnih jonskih grupa i jedinjenja na teritoriji Severno-bačkog upravnog okruga u periodu 2013-2015. godine u malom procentu beleže odstupanja od dozvoljenih vrednosti. Na teritoriji Grada Subotice dokazana je statistička značajnost u pogledu prisustva amonijaka u uzorcima vode. Najmanji procenat neispravnosti karakteriše 2014, a najveći 2015. godina. Za seoski vodovod na teritoriji Grada Subotice karakteristične su manje razlike posmatrano po godinama, koje nemaju statističku značajnost, ali je situacija znatno lošija u odnosu na gradski vodovod (više od 40% uzoraka). Ovako visok procenat neispravnosti može se objasniti postojanjem većeg broja sela bez mogućnosti organizovanog vodosnabdevanja stanovništva, te korišćenjem vode iz nedovoljno kontrolisanih sopstvenih bunara. Gradski vodovod Opštine Bačka Topola u pogledu neispravnosti uzoraka u smislu prisustva amonijaka je iznad dozvoljenih vrednosti, i karakteriše ga odstupanja i statistički značajna razlika. Za razliku od gradskog vodovoda bačko-topolske opštine gde je najmanje neispravnih uzoraka zabeleženo 2013. godine, za seoski vodovod najveći broj neispravnih uzoraka upravo je u 2013. godini, a najmanji u 2014. godini. Teritoriju Opštine Mali Iđoš karakteriše veoma mali broj neispravnih uzoraka pijaće vode po pitanju prisustva amonijaka. Za sve tri posmatrane godine, nije bilo većih variranja u pogledu neispravnosti, te ni statistički značajne razlike po godinama. Posmatrano po opštinama, uočena je statistički značajna razlika u broju neispravnih uzoraka za sve tri godine. Klimatska situacija i količina padavina u toku 2014. godine je, kao i na većoj teritoriji Republike Srbije, bila neuobičajena i na teritoriji Grada Subotica. Premašen je dugogodišnji prosek u količini padavina, što je rezultiralo najnižom koncentracijom amonijaka u gradskom vodovod u. Takođe, najmanji procenat prekoračenja graničnih vrednosti amonijaka u vodi za piće u Opštini Bačka Topola, u seoskom vodovodu, zabeležen je 2014. godine.
PB  - Inženjersko društvo za koroziju, Beograd
T2  - Zaštita materijala
T1  - Nitrogenous ionic groups and compounds present in drinking water on the territory of North-Bačka district
T1  - Azotne jonske grupe i jedinjenja prisutna u vodi za piće na teritoriji Severno-bačkog okruga
EP  - 361
IS  - 3
SP  - 349
VL  - 58
DO  - 10.5937/ZasMat1703349I
ER  - 

@article{
author = "Ivanović, Marina and Rajković, Miloš and Mamužić, Zorica and Paunović, Dušanka and Zlatanović, Snežana",
year = "2017",
abstract = "In the territory of North-Bačka administrative district examination of drinking water regarding nitrogenous ionic groups and compounds during the period from 2013 to 2015 show was a slight deviation of comparing to the allowed ones. Statistical significance for the presence of ammonia in water samples was proven in samples taken from water supply of Subotica city. The lowest percentage of faulty samples was found in a year 2014 and the largest in a year 2015. Rural water supply of the Subotica city is characterized by minor differences observed in a time, with no statistical significance. However, comparing with the city water supply, the situation is much worse (in more than 40% of samples). Such a high percentage of faulty samples can be explained with existence of a huge number of non-organized water supplies in villages, as well as because of the using water from an insufficiently controlled private wells. Regarding the faulty samples, the water supply of the Bačka Topola municipality has the level of ammonia above the permitted, with deviations and statistically significant difference. Unlike the water supply of the Bačka Topola municipality, which has the lowest number of faulty samples recorded in 2013, in the rural water supply the number of faulty samples was the biggest in 2013 and the lowest in 2014. The territory of Mali Iđos municipality is characterized with a very small number of a faulty samples of drinking water regarding the presence of ammonia. For all three analyzed years, there were no major variations regarding faulty samples and no statistically significant differences. Observed by municipalities, there is a statistically significant difference in the number of faulty samples for all three years. Climate situation and the amount of rainfall during the 2014 was unusual in the Subotica city, as also at the larger territory of the Republic of Serbia. Long-term average in rainfall was exceeded, resulting with the lowest concentration of ammonia in the city water supply. Also, the lowest percentage of exceeding the limit value of ammonia in drinking water was recorded in 2014, in the rural water supply of the Bačka Topola municipality., Rezultati ispitivanja vode za piće u pogledu prisustva azotnih jonskih grupa i jedinjenja na teritoriji Severno-bačkog upravnog okruga u periodu 2013-2015. godine u malom procentu beleže odstupanja od dozvoljenih vrednosti. Na teritoriji Grada Subotice dokazana je statistička značajnost u pogledu prisustva amonijaka u uzorcima vode. Najmanji procenat neispravnosti karakteriše 2014, a najveći 2015. godina. Za seoski vodovod na teritoriji Grada Subotice karakteristične su manje razlike posmatrano po godinama, koje nemaju statističku značajnost, ali je situacija znatno lošija u odnosu na gradski vodovod (više od 40% uzoraka). Ovako visok procenat neispravnosti može se objasniti postojanjem većeg broja sela bez mogućnosti organizovanog vodosnabdevanja stanovništva, te korišćenjem vode iz nedovoljno kontrolisanih sopstvenih bunara. Gradski vodovod Opštine Bačka Topola u pogledu neispravnosti uzoraka u smislu prisustva amonijaka je iznad dozvoljenih vrednosti, i karakteriše ga odstupanja i statistički značajna razlika. Za razliku od gradskog vodovoda bačko-topolske opštine gde je najmanje neispravnih uzoraka zabeleženo 2013. godine, za seoski vodovod najveći broj neispravnih uzoraka upravo je u 2013. godini, a najmanji u 2014. godini. Teritoriju Opštine Mali Iđoš karakteriše veoma mali broj neispravnih uzoraka pijaće vode po pitanju prisustva amonijaka. Za sve tri posmatrane godine, nije bilo većih variranja u pogledu neispravnosti, te ni statistički značajne razlike po godinama. Posmatrano po opštinama, uočena je statistički značajna razlika u broju neispravnih uzoraka za sve tri godine. Klimatska situacija i količina padavina u toku 2014. godine je, kao i na većoj teritoriji Republike Srbije, bila neuobičajena i na teritoriji Grada Subotica. Premašen je dugogodišnji prosek u količini padavina, što je rezultiralo najnižom koncentracijom amonijaka u gradskom vodovod u. Takođe, najmanji procenat prekoračenja graničnih vrednosti amonijaka u vodi za piće u Opštini Bačka Topola, u seoskom vodovodu, zabeležen je 2014. godine.",
publisher = "Inženjersko društvo za koroziju, Beograd",
journal = "Zaštita materijala",
title = "Nitrogenous ionic groups and compounds present in drinking water on the territory of North-Bačka district, Azotne jonske grupe i jedinjenja prisutna u vodi za piće na teritoriji Severno-bačkog okruga",
pages = "361-349",
number = "3",
volume = "58",
doi = "10.5937/ZasMat1703349I"
}

Ivanović, M., Rajković, M., Mamužić, Z., Paunović, D.,& Zlatanović, S.. (2017). Nitrogenous ionic groups and compounds present in drinking water on the territory of North-Bačka district. in Zaštita materijala
Inženjersko društvo za koroziju, Beograd., 58(3), 349-361.
https://doi.org/10.5937/ZasMat1703349I

Ivanović M, Rajković M, Mamužić Z, Paunović D, Zlatanović S. Nitrogenous ionic groups and compounds present in drinking water on the territory of North-Bačka district. in Zaštita materijala. 2017;58(3):349-361.
doi:10.5937/ZasMat1703349I .

Ivanović, Marina, Rajković, Miloš, Mamužić, Zorica, Paunović, Dušanka, Zlatanović, Snežana, "Nitrogenous ionic groups and compounds present in drinking water on the territory of North-Bačka district" in Zaštita materijala, 58, no. 3 (2017):349-361,
https://doi.org/10.5937/ZasMat1703349I . .

TY  - JOUR
AU  - Suznjević, Desanka
AU  - Petrović, Marija
AU  - Pastor, Ferenc T.
AU  - Veljović, Mile
AU  - Zlatanović, Snežana
AU  - Antić, Mališa
AU  - Gorjanović, Stanislava
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3843
AB  - Direct current (DC) polarographic antioxidant (AO) HPMC assay based on the decrease of anodic limiting current of [Hg(O2H)(OH)] (HydroxoPerhydroxoMercury(II) Complex-HPMC), formed in alkaline solution of H2O2, at potential of mercury oxidation, occurring upon AO addition, was validated and widely used recently. Here, a novel DC polarographic assay, MRAP (Mercury Reduction Antioxidant Power), based on the decrease of Hg2+ cathodic current with addition of AOs was applied. Percentage of this decrease was plotted versus the amount of various individual phenolics or the volume of medicinal plant extracts, and the slope obtained was used to express AO activity. A high correlation between MRAP and HPMC assays was found for individual compounds (r = 0.974) and real samples (r = 0.968). MRAP was shown to be effective in the determination of AO activity of both synthetic mixtures of individual AOs and real samples containing various AOs. Agreement between the decrease of Hg2+ cathodic current and HPMC anodic current lead to the assumption that Hg2+ reduction causes a decrease in concentration of Hg2+ available for HMPC complex formation, i.e. its anodic current decrease. The validity Of MRAP assay was also confirmed through good correlation with FRAP assay.
PB  - Electrochemical Soc Inc, Pennington
T2  - Journal of the Electrochemical Society
T1  - Reduction of Hg2+ by Individual Phenolics and Complex Samples and Its Application in Polarographic Antioxidant Assay
EP  - H433
IS  - 7
SP  - H428
VL  - 162
DO  - 10.1149/2.0141507jes
ER  - 

@article{
author = "Suznjević, Desanka and Petrović, Marija and Pastor, Ferenc T. and Veljović, Mile and Zlatanović, Snežana and Antić, Mališa and Gorjanović, Stanislava",
year = "2015",
abstract = "Direct current (DC) polarographic antioxidant (AO) HPMC assay based on the decrease of anodic limiting current of [Hg(O2H)(OH)] (HydroxoPerhydroxoMercury(II) Complex-HPMC), formed in alkaline solution of H2O2, at potential of mercury oxidation, occurring upon AO addition, was validated and widely used recently. Here, a novel DC polarographic assay, MRAP (Mercury Reduction Antioxidant Power), based on the decrease of Hg2+ cathodic current with addition of AOs was applied. Percentage of this decrease was plotted versus the amount of various individual phenolics or the volume of medicinal plant extracts, and the slope obtained was used to express AO activity. A high correlation between MRAP and HPMC assays was found for individual compounds (r = 0.974) and real samples (r = 0.968). MRAP was shown to be effective in the determination of AO activity of both synthetic mixtures of individual AOs and real samples containing various AOs. Agreement between the decrease of Hg2+ cathodic current and HPMC anodic current lead to the assumption that Hg2+ reduction causes a decrease in concentration of Hg2+ available for HMPC complex formation, i.e. its anodic current decrease. The validity Of MRAP assay was also confirmed through good correlation with FRAP assay.",
publisher = "Electrochemical Soc Inc, Pennington",
journal = "Journal of the Electrochemical Society",
title = "Reduction of Hg2+ by Individual Phenolics and Complex Samples and Its Application in Polarographic Antioxidant Assay",
pages = "H433-H428",
number = "7",
volume = "162",
doi = "10.1149/2.0141507jes"
}

Suznjević, D., Petrović, M., Pastor, F. T., Veljović, M., Zlatanović, S., Antić, M.,& Gorjanović, S.. (2015). Reduction of Hg2+ by Individual Phenolics and Complex Samples and Its Application in Polarographic Antioxidant Assay. in Journal of the Electrochemical Society
Electrochemical Soc Inc, Pennington., 162(7), H428-H433.
https://doi.org/10.1149/2.0141507jes

Suznjević D, Petrović M, Pastor FT, Veljović M, Zlatanović S, Antić M, Gorjanović S. Reduction of Hg2+ by Individual Phenolics and Complex Samples and Its Application in Polarographic Antioxidant Assay. in Journal of the Electrochemical Society. 2015;162(7):H428-H433.
doi:10.1149/2.0141507jes .

Suznjević, Desanka, Petrović, Marija, Pastor, Ferenc T., Veljović, Mile, Zlatanović, Snežana, Antić, Mališa, Gorjanović, Stanislava, "Reduction of Hg2+ by Individual Phenolics and Complex Samples and Its Application in Polarographic Antioxidant Assay" in Journal of the Electrochemical Society, 162, no. 7 (2015):H428-H433,
https://doi.org/10.1149/2.0141507jes . .