TY  - JOUR
AU  - Milovanović, Mirjana M.
AU  - Demin, Mirjana
AU  - Vučelić-Radović, Biljana
AU  - Žarković, Branka
AU  - Stikić, Radmila
PY  - 2014
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3570
AB  - The purpose of this research was to blend quinoa (Chenopodium quinoa Willd.), buckwheat (Fagopyrum esculentum Möench) and pumpkin (Cucurbita pepo L.) seed kernels at 40% level with wheat flour and to examine the effect of this blend on nutritional and sensory quality and also energy values of the pan bread. Hydrothermal preparation of these supplements is included. Chemical composition of the investigated materials, wheat bread and supplemented bread, was determined using relevant AOAC methods. Chemical composition of supplemented bread with an increase in protein, oil and crude fiber was superior in comparison with control wheat bread. Sensory properties of supplemented bread such as specific volume, appearance, crust and crumb texture, aroma-odor and color were evaluated and found excellent.
AB  - Cilj rada je bio da se ispita mogućnost proizvodnje pšeničnog hleba sa dodatkom semena kvinoje, heljde i tikve do nivoa od 40%. Kvinoja (Chenopodium quinoa Willd., familija Amaranthaceae) je pseudocerealija. U ovom radu je korišćena danska sorta KVL 37, gajena u okolini Beograda. Domaća komercijalna semena heljde (Fagopyrum esculentum Möench) i tikve (Cucurbita pepo L.) su nabavljena u lokalnoj radnji zdrave hrane. U ovom radu su prikazani hemijski sastavi prečišćenog semena kvinoje, kao i semena heljde i tikve. Heljda i kvinoja su odabrane zbog toga što ne sadrže gluten, a imaju visok sadržaj kvalitetnih proteina. Očišćeno seme tikve (golica) je odabrano zbog toga što sadrži veliki procenat nutritivno i zdravstveno vrednog ulja i proteina. Analizirane su hemijske i tehnološke osobine mešavine ovih semena i pšeničnog brašna, kao i mogućnost njihove primene u proizvodnji hleba u kalupu. Određen je hemijski sastav i nutritivna energetska vrednost pšeničnog hleba pripremljenog sa dodatkom 15% semena kvinoje, 15% semena heljde i 10% golice. U odnosu na kontrolni pšenični hleb, obogaćeni hleb je sadržao 6% više proteina, 3,8% više ulja i oko 5% više sirovih vlakana. Sadržaj skroba u obogaćenom hlebu je bio niži za oko 8%. Energetska vrednost obogaćenog hleba je porasla za oko 150 kJ/100 g. Obogaćeni hleb je imao dobru specifičnu zapreminu i odlične senzorne osobine. Pokazano je da je ispitivana mešavina pšeničnog brašna i odabranih semena pogodna za proizvodnju hleba u kalupu, povećane nutritivne vrednosti.
PB  - Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd
T2  - Journal of Agricultural Sciences (Belgrade)
T1  - Evaluation of the nutritional quality of wheat bread prepared with quinoa, buckwheat and pumpkin seed blends
T1  - Određivanje nutritivne vrednosti pšeničnog hleba sa dodatkom mešavine semena kvinoje, heljde i tikve
EP  - 328
IS  - 3
SP  - 318
VL  - 59
DO  - 10.2298/jas1403319m
ER  - 

@article{
author = "Milovanović, Mirjana M. and Demin, Mirjana and Vučelić-Radović, Biljana and Žarković, Branka and Stikić, Radmila",
year = "2014",
abstract = "The purpose of this research was to blend quinoa (Chenopodium quinoa Willd.), buckwheat (Fagopyrum esculentum Möench) and pumpkin (Cucurbita pepo L.) seed kernels at 40% level with wheat flour and to examine the effect of this blend on nutritional and sensory quality and also energy values of the pan bread. Hydrothermal preparation of these supplements is included. Chemical composition of the investigated materials, wheat bread and supplemented bread, was determined using relevant AOAC methods. Chemical composition of supplemented bread with an increase in protein, oil and crude fiber was superior in comparison with control wheat bread. Sensory properties of supplemented bread such as specific volume, appearance, crust and crumb texture, aroma-odor and color were evaluated and found excellent., Cilj rada je bio da se ispita mogućnost proizvodnje pšeničnog hleba sa dodatkom semena kvinoje, heljde i tikve do nivoa od 40%. Kvinoja (Chenopodium quinoa Willd., familija Amaranthaceae) je pseudocerealija. U ovom radu je korišćena danska sorta KVL 37, gajena u okolini Beograda. Domaća komercijalna semena heljde (Fagopyrum esculentum Möench) i tikve (Cucurbita pepo L.) su nabavljena u lokalnoj radnji zdrave hrane. U ovom radu su prikazani hemijski sastavi prečišćenog semena kvinoje, kao i semena heljde i tikve. Heljda i kvinoja su odabrane zbog toga što ne sadrže gluten, a imaju visok sadržaj kvalitetnih proteina. Očišćeno seme tikve (golica) je odabrano zbog toga što sadrži veliki procenat nutritivno i zdravstveno vrednog ulja i proteina. Analizirane su hemijske i tehnološke osobine mešavine ovih semena i pšeničnog brašna, kao i mogućnost njihove primene u proizvodnji hleba u kalupu. Određen je hemijski sastav i nutritivna energetska vrednost pšeničnog hleba pripremljenog sa dodatkom 15% semena kvinoje, 15% semena heljde i 10% golice. U odnosu na kontrolni pšenični hleb, obogaćeni hleb je sadržao 6% više proteina, 3,8% više ulja i oko 5% više sirovih vlakana. Sadržaj skroba u obogaćenom hlebu je bio niži za oko 8%. Energetska vrednost obogaćenog hleba je porasla za oko 150 kJ/100 g. Obogaćeni hleb je imao dobru specifičnu zapreminu i odlične senzorne osobine. Pokazano je da je ispitivana mešavina pšeničnog brašna i odabranih semena pogodna za proizvodnju hleba u kalupu, povećane nutritivne vrednosti.",
publisher = "Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd",
journal = "Journal of Agricultural Sciences (Belgrade)",
title = "Evaluation of the nutritional quality of wheat bread prepared with quinoa, buckwheat and pumpkin seed blends, Određivanje nutritivne vrednosti pšeničnog hleba sa dodatkom mešavine semena kvinoje, heljde i tikve",
pages = "328-318",
number = "3",
volume = "59",
doi = "10.2298/jas1403319m"
}

Milovanović, M. M., Demin, M., Vučelić-Radović, B., Žarković, B.,& Stikić, R.. (2014). Evaluation of the nutritional quality of wheat bread prepared with quinoa, buckwheat and pumpkin seed blends. in Journal of Agricultural Sciences (Belgrade)
Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd., 59(3), 318-328.
https://doi.org/10.2298/jas1403319m

Milovanović MM, Demin M, Vučelić-Radović B, Žarković B, Stikić R. Evaluation of the nutritional quality of wheat bread prepared with quinoa, buckwheat and pumpkin seed blends. in Journal of Agricultural Sciences (Belgrade). 2014;59(3):318-328.
doi:10.2298/jas1403319m .

Milovanović, Mirjana M., Demin, Mirjana, Vučelić-Radović, Biljana, Žarković, Branka, Stikić, Radmila, "Evaluation of the nutritional quality of wheat bread prepared with quinoa, buckwheat and pumpkin seed blends" in Journal of Agricultural Sciences (Belgrade), 59, no. 3 (2014):318-328,
https://doi.org/10.2298/jas1403319m . .

TY  - JOUR
AU  - Demin, Mirjana
AU  - Vučelić-Radović, Biljana
AU  - Banjac, Nebojša
AU  - Tipsina, Nikolaevna Neli
AU  - Milovanović, Mirjana M.
PY  - 2013
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3227
AB  - The aim of this work was to compare the nutritional characteristics of wheat bread with those of bread produced of wheat flour supplemented with quinoa and buckwheat seeds. Bread making properties of these blends were analyzed in order to investigate their ability to make molded bread. Quinoa (Chenopodium quinoa Will.) and buckwheat seeds were grown in the vicinity of Belgrade, Serbia. The addition of pseudo cereal seeds (at levels of 30 and 40%) and a selected technological process, which included hydrothermal preparation of supplements, resulted in a valuable effect on the nutritive value of the breads. In comparison with the wheat bread that was used as the control sample, a protein increase of 2% and the increase of crude fiber content at around 0.5% in 30% supplemented breads were registered. Furthermore, the incorporation of both seeds mixture at a 40% level increased the content of protein by 2.5% and fiber content by 0.4%. In regard to the starch, fat, and ash contents there were no major differences. The investigated breads were nutritionally superior to the wheat bread. Chemical composition of the selected seeds was also investigated. The results showed that the blends containing either 30 or 40% of selected seeds expressed high potential for the production of molded breads as new baking products with enhanced nutritional composition. The applied technological procedure was modified in such way that for all blended combination of supplements it changed the rheological properties of the dough. Furthermore, it resulted in a good volume of breads with excellent sensory properties of aroma-odor and taste.
AB  - Kvinoja (Chenopodium quinoa Will.) jeste ratarska biljka poreklom iz andskih država Južne Amerike. Na području Srbije ova biljka dosad nije gajena. Agrotehnika kvinoje je zasnovana na principu organske poljoprivredne proizvodnje i primenjuje se u Danskoj i Makedoniji. Predmet proučavanja bila je danska sorta KVL 37, i domaća sorta heljde, koje su gajene na lokalitetu Stara Pazova. U ovom radu prikazan je hemijski sastav prečišćenih semena kvinoje i heljde koja su korišćena za proizvodnju hleba. Određene su nutritivne vrednosti pšeničnog hleba sa dodatkom semena pseudocerealija, kvinoje i heljde, u količini od 30 i 40% i upoređene su sa kontrolnim pšeničnim hlebom. Analizirane su tehnološke i pecivne osobine mešavina ovih semena i pšeničnog brašna, kao i mogućnost njihove primene u proizvodnji hleba u kalupu. Tehnološki proces je modifikovan uvoćenjem hidrotermičkog tretmana semena. Hleb sa dodatkom 30% semena pseudocerealija je sadržao 2% više proteina, oko 0,5% više sirovih vlakana, dok je dodatak 40% semena hlebu povećao sadržaj proteina za 2,5% a vlakana za oko 0,4%. U pogledu sadržaja skroba, ulja i pepela nije bilo većih promena. Pokazano je da su se sve ispitivane mešavine pšeničnog brašna i semena pseudocerealija pokazale pogodnim za proizvodnju ukalupljenog hleba, povećane nutritivne vrednosti. Primenjeni tehnološki postupak je uticao na reološke osobine testa. Dobijeni hlebovi su imali dobru specifičnu zapreminu i odlične senzorne osobine.
PB  - Savez hemijskih inženjera, Beograd
T2  - Hemijska industrija
T1  - Buckwheat and quinoa seeds as supplements in wheat bread production
T1  - Proizvodnja pšeničnog hleba sa dodatkom semena kvinoje i heljde
EP  - 121
IS  - 1
SP  - 115
VL  - 67
DO  - 10.2298/HEMIND120314048D
ER  - 

@article{
author = "Demin, Mirjana and Vučelić-Radović, Biljana and Banjac, Nebojša and Tipsina, Nikolaevna Neli and Milovanović, Mirjana M.",
year = "2013",
abstract = "The aim of this work was to compare the nutritional characteristics of wheat bread with those of bread produced of wheat flour supplemented with quinoa and buckwheat seeds. Bread making properties of these blends were analyzed in order to investigate their ability to make molded bread. Quinoa (Chenopodium quinoa Will.) and buckwheat seeds were grown in the vicinity of Belgrade, Serbia. The addition of pseudo cereal seeds (at levels of 30 and 40%) and a selected technological process, which included hydrothermal preparation of supplements, resulted in a valuable effect on the nutritive value of the breads. In comparison with the wheat bread that was used as the control sample, a protein increase of 2% and the increase of crude fiber content at around 0.5% in 30% supplemented breads were registered. Furthermore, the incorporation of both seeds mixture at a 40% level increased the content of protein by 2.5% and fiber content by 0.4%. In regard to the starch, fat, and ash contents there were no major differences. The investigated breads were nutritionally superior to the wheat bread. Chemical composition of the selected seeds was also investigated. The results showed that the blends containing either 30 or 40% of selected seeds expressed high potential for the production of molded breads as new baking products with enhanced nutritional composition. The applied technological procedure was modified in such way that for all blended combination of supplements it changed the rheological properties of the dough. Furthermore, it resulted in a good volume of breads with excellent sensory properties of aroma-odor and taste., Kvinoja (Chenopodium quinoa Will.) jeste ratarska biljka poreklom iz andskih država Južne Amerike. Na području Srbije ova biljka dosad nije gajena. Agrotehnika kvinoje je zasnovana na principu organske poljoprivredne proizvodnje i primenjuje se u Danskoj i Makedoniji. Predmet proučavanja bila je danska sorta KVL 37, i domaća sorta heljde, koje su gajene na lokalitetu Stara Pazova. U ovom radu prikazan je hemijski sastav prečišćenih semena kvinoje i heljde koja su korišćena za proizvodnju hleba. Određene su nutritivne vrednosti pšeničnog hleba sa dodatkom semena pseudocerealija, kvinoje i heljde, u količini od 30 i 40% i upoređene su sa kontrolnim pšeničnim hlebom. Analizirane su tehnološke i pecivne osobine mešavina ovih semena i pšeničnog brašna, kao i mogućnost njihove primene u proizvodnji hleba u kalupu. Tehnološki proces je modifikovan uvoćenjem hidrotermičkog tretmana semena. Hleb sa dodatkom 30% semena pseudocerealija je sadržao 2% više proteina, oko 0,5% više sirovih vlakana, dok je dodatak 40% semena hlebu povećao sadržaj proteina za 2,5% a vlakana za oko 0,4%. U pogledu sadržaja skroba, ulja i pepela nije bilo većih promena. Pokazano je da su se sve ispitivane mešavine pšeničnog brašna i semena pseudocerealija pokazale pogodnim za proizvodnju ukalupljenog hleba, povećane nutritivne vrednosti. Primenjeni tehnološki postupak je uticao na reološke osobine testa. Dobijeni hlebovi su imali dobru specifičnu zapreminu i odlične senzorne osobine.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Hemijska industrija",
title = "Buckwheat and quinoa seeds as supplements in wheat bread production, Proizvodnja pšeničnog hleba sa dodatkom semena kvinoje i heljde",
pages = "121-115",
number = "1",
volume = "67",
doi = "10.2298/HEMIND120314048D"
}

Demin, M., Vučelić-Radović, B., Banjac, N., Tipsina, N. N.,& Milovanović, M. M.. (2013). Buckwheat and quinoa seeds as supplements in wheat bread production. in Hemijska industrija
Savez hemijskih inženjera, Beograd., 67(1), 115-121.
https://doi.org/10.2298/HEMIND120314048D

Demin M, Vučelić-Radović B, Banjac N, Tipsina NN, Milovanović MM. Buckwheat and quinoa seeds as supplements in wheat bread production. in Hemijska industrija. 2013;67(1):115-121.
doi:10.2298/HEMIND120314048D .

Demin, Mirjana, Vučelić-Radović, Biljana, Banjac, Nebojša, Tipsina, Nikolaevna Neli, Milovanović, Mirjana M., "Buckwheat and quinoa seeds as supplements in wheat bread production" in Hemijska industrija, 67, no. 1 (2013):115-121,
https://doi.org/10.2298/HEMIND120314048D . .

TY  - JOUR
AU  - Stanojević, Sladjana
AU  - Barać, Miroljub
AU  - Pešić, Mirjana
AU  - Milovanović, Mirjana M.
AU  - Vučelić-Radović, Biljana
PY  - 2010
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2192
AB  - Soybeans are an inexpensive, high-quality protein source. Soybeans have long been a staple of the human diet in Asia, especially as tofu, which is prepared from soymilk. In this study, tofu was made using a new production method which includes hydrothermal cooking (HTC) and rennin-pepsin coagulant. The effects of the addition of gallic acid to the slurry during tofu processing were studied. Tofu was made from two soybean genotypes: Lana and Balkan. The observed genotypes are characterized by relatively high content of total proteins in flour, from 45.88% to 48.83%. The prepared tofu samples are characterized by extremely high content of total proteins (52.17% - Lana tofu and 56.08% - Balkan tofu). The presence of gallic acid significantly affects the solubility of tofu protein. The applied modifications of traditional procedure of tofu production significantly improved sensory properties of soybean protein products.
AB  - Tofu je želirani proteinski proizvod, koji se dobija koagulacijom zagrejanog sojinog mleka. Potrošačima naše populacije ne odgovara aroma 'zelenog zrna', takozvani 'leguminozni miris i ukus', koji se oseća u proizvodima soje pripremljenim na tradicionalni način. Sa namerom poboljšanja arome dobijenih sireva, pripremljen je tofu primenom hidrotermičkog tretmana i enzima za koagulaciju mleka (himozin-pepsin) uz dodatak galne kiselina, koja je jak antiseptik i antioksidant. Zahvaljujući visokom sadržaju ukupnih proteina sojinog semena (45,88-48,83% u obezmašćenom brašnu) i pripremljeni tofu se karakteriše visokim sadržajem ukupnih proteina (52,17% s.m.- Lana tofu i 65,08 % s.m. - Balkan tofu). Postupak dodatka galne kiseline menja sadržaj rastvorljivih proteina (27,48% - Lana tofu i 41,55% - Balkan tofu) koji se značajno razlikuje u odnosu na uzorke bez nje (14,20% - Lana tofu i 28,88% - Balkan tofu). Poliakrilamidnom-gel elektroforezom ekstrakta tofua pripremljenog uz dodatak galne kiseline razdvojen je veći broj komponenata, koje se ne uočavaju na elektroforegramima tofua nemodifikovanog kvaliteta. Gasnohromatografskom analizom isparljivih komponenata tofua registrovan je uglavnom acetaldehid, tako da je postignut cilj ublažavanja legulinoznog mirisa. Poboljšanje senzornih karakteristika potvrđuju i povoljne senzorne ocene koje su dobili uzorci pripremljeni sa galnom kiselinom (3,65 - Lana tofu i 3,87 - Balkan tofu).
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad
T2  - Acta periodica technologica
T1  - Protein composition in tofu of corrected quality
T1  - Proteinski sastav tofua korigovanog kvaliteta
EP  - 86
IS  - 41
SP  - 77
DO  - 10.2298/APT1041077S
ER  - 

@article{
author = "Stanojević, Sladjana and Barać, Miroljub and Pešić, Mirjana and Milovanović, Mirjana M. and Vučelić-Radović, Biljana",
year = "2010",
abstract = "Soybeans are an inexpensive, high-quality protein source. Soybeans have long been a staple of the human diet in Asia, especially as tofu, which is prepared from soymilk. In this study, tofu was made using a new production method which includes hydrothermal cooking (HTC) and rennin-pepsin coagulant. The effects of the addition of gallic acid to the slurry during tofu processing were studied. Tofu was made from two soybean genotypes: Lana and Balkan. The observed genotypes are characterized by relatively high content of total proteins in flour, from 45.88% to 48.83%. The prepared tofu samples are characterized by extremely high content of total proteins (52.17% - Lana tofu and 56.08% - Balkan tofu). The presence of gallic acid significantly affects the solubility of tofu protein. The applied modifications of traditional procedure of tofu production significantly improved sensory properties of soybean protein products., Tofu je želirani proteinski proizvod, koji se dobija koagulacijom zagrejanog sojinog mleka. Potrošačima naše populacije ne odgovara aroma 'zelenog zrna', takozvani 'leguminozni miris i ukus', koji se oseća u proizvodima soje pripremljenim na tradicionalni način. Sa namerom poboljšanja arome dobijenih sireva, pripremljen je tofu primenom hidrotermičkog tretmana i enzima za koagulaciju mleka (himozin-pepsin) uz dodatak galne kiselina, koja je jak antiseptik i antioksidant. Zahvaljujući visokom sadržaju ukupnih proteina sojinog semena (45,88-48,83% u obezmašćenom brašnu) i pripremljeni tofu se karakteriše visokim sadržajem ukupnih proteina (52,17% s.m.- Lana tofu i 65,08 % s.m. - Balkan tofu). Postupak dodatka galne kiseline menja sadržaj rastvorljivih proteina (27,48% - Lana tofu i 41,55% - Balkan tofu) koji se značajno razlikuje u odnosu na uzorke bez nje (14,20% - Lana tofu i 28,88% - Balkan tofu). Poliakrilamidnom-gel elektroforezom ekstrakta tofua pripremljenog uz dodatak galne kiseline razdvojen je veći broj komponenata, koje se ne uočavaju na elektroforegramima tofua nemodifikovanog kvaliteta. Gasnohromatografskom analizom isparljivih komponenata tofua registrovan je uglavnom acetaldehid, tako da je postignut cilj ublažavanja legulinoznog mirisa. Poboljšanje senzornih karakteristika potvrđuju i povoljne senzorne ocene koje su dobili uzorci pripremljeni sa galnom kiselinom (3,65 - Lana tofu i 3,87 - Balkan tofu).",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad",
journal = "Acta periodica technologica",
title = "Protein composition in tofu of corrected quality, Proteinski sastav tofua korigovanog kvaliteta",
pages = "86-77",
number = "41",
doi = "10.2298/APT1041077S"
}

Stanojević, S., Barać, M., Pešić, M., Milovanović, M. M.,& Vučelić-Radović, B.. (2010). Protein composition in tofu of corrected quality. in Acta periodica technologica
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad.(41), 77-86.
https://doi.org/10.2298/APT1041077S

Stanojević S, Barać M, Pešić M, Milovanović MM, Vučelić-Radović B. Protein composition in tofu of corrected quality. in Acta periodica technologica. 2010;(41):77-86.
doi:10.2298/APT1041077S .

Stanojević, Sladjana, Barać, Miroljub, Pešić, Mirjana, Milovanović, Mirjana M., Vučelić-Radović, Biljana, "Protein composition in tofu of corrected quality" in Acta periodica technologica, no. 41 (2010):77-86,
https://doi.org/10.2298/APT1041077S . .

TY  - JOUR
AU  - Vučelić-Radović, Biljana
AU  - Nesić, Vjaceslav M.
AU  - Demin, Mirjana
AU  - Milovanović, Mirjana M.
PY  - 2006
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1113
AB  - The objective of this study was to investigate how selective removal of the surface layers of whole wheat grains by abrasive scouring affects the distribution of mineral elements (macronutrients, micronutrients and trace elements) and the B group vitamins (thiamin, riboflavin pyridoxine, pantothenic acid and niacin) in three soft winter wheat varieties (Partizanka, Novosadska rana and Lasta). Although representing technologically different quality classes of wheat, the varieties were not significantly different in the B group vitamin contents, except for pyridoxine. Whole grains of all varieties exhibited very similar scouring behavior in reduction of vitamins: the most intensive investigated regime only slightly, but not significantly reduced the concentration of the B group vitamins. The nutritive value of scoured wheat grains with regard to the B group vitamins was preserved. The investigated minerals were: Na, K, Ca, Mg, N4n, Fe, Cu, Zn, Ni, Cr, Se, Pb and Cd. The concentrations of minerals in scoured wheat grains were significantly reduced, dropping on average to 65% of the initial values for macro and 55% for microelements. The change of concentrations with the duration of applied treatment followed different patterns for different elements. Furthermore, a different pattern of the change for the same element in different wheat varieties was noticed. This might be due either to different mechanical properties of bran and bran layer interfaces or genotypic variability in distribution of elements in wheat grain. Severe reduction in Pb concentrations was achieved leading to improvement of whole-wheat food safety.
PB  - SAGE Publishing
T2  - Natural Product Communications
T1  - The B group vitamins and mineral elements in the selective removal of wheat kernel layers
EP  - 1002
IS  - 11
SP  - 997
VL  - 1
DO  - 10.1177/1934578x0600101115
ER  - 

@article{
author = "Vučelić-Radović, Biljana and Nesić, Vjaceslav M. and Demin, Mirjana and Milovanović, Mirjana M.",
year = "2006",
abstract = "The objective of this study was to investigate how selective removal of the surface layers of whole wheat grains by abrasive scouring affects the distribution of mineral elements (macronutrients, micronutrients and trace elements) and the B group vitamins (thiamin, riboflavin pyridoxine, pantothenic acid and niacin) in three soft winter wheat varieties (Partizanka, Novosadska rana and Lasta). Although representing technologically different quality classes of wheat, the varieties were not significantly different in the B group vitamin contents, except for pyridoxine. Whole grains of all varieties exhibited very similar scouring behavior in reduction of vitamins: the most intensive investigated regime only slightly, but not significantly reduced the concentration of the B group vitamins. The nutritive value of scoured wheat grains with regard to the B group vitamins was preserved. The investigated minerals were: Na, K, Ca, Mg, N4n, Fe, Cu, Zn, Ni, Cr, Se, Pb and Cd. The concentrations of minerals in scoured wheat grains were significantly reduced, dropping on average to 65% of the initial values for macro and 55% for microelements. The change of concentrations with the duration of applied treatment followed different patterns for different elements. Furthermore, a different pattern of the change for the same element in different wheat varieties was noticed. This might be due either to different mechanical properties of bran and bran layer interfaces or genotypic variability in distribution of elements in wheat grain. Severe reduction in Pb concentrations was achieved leading to improvement of whole-wheat food safety.",
publisher = "SAGE Publishing",
journal = "Natural Product Communications",
title = "The B group vitamins and mineral elements in the selective removal of wheat kernel layers",
pages = "1002-997",
number = "11",
volume = "1",
doi = "10.1177/1934578x0600101115"
}

Vučelić-Radović, B., Nesić, V. M., Demin, M.,& Milovanović, M. M.. (2006). The B group vitamins and mineral elements in the selective removal of wheat kernel layers. in Natural Product Communications
SAGE Publishing., 1(11), 997-1002.
https://doi.org/10.1177/1934578x0600101115

Vučelić-Radović B, Nesić VM, Demin M, Milovanović MM. The B group vitamins and mineral elements in the selective removal of wheat kernel layers. in Natural Product Communications. 2006;1(11):997-1002.
doi:10.1177/1934578x0600101115 .

Vučelić-Radović, Biljana, Nesić, Vjaceslav M., Demin, Mirjana, Milovanović, Mirjana M., "The B group vitamins and mineral elements in the selective removal of wheat kernel layers" in Natural Product Communications, 1, no. 11 (2006):997-1002,
https://doi.org/10.1177/1934578x0600101115 . .