TY  - JOUR
AU  - Golijan, J.M.
AU  - Lekić, S.S.
AU  - Dojčinović, B.P.
AU  - Dramićanin, A.M.
AU  - Milinčić, D.D.
AU  - Pešić, M.B.
AU  - Barać, M.B.
AU  - Kostić, A.Ž.
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6150
AB  - The present work determined complete mineral profile of four different types of grains (spelt, soybean, maize, and buckwheat) grown under two growing systems – conventional and organic. The contents of 20 macro-, micro and trace elements were analysed in the examined grains by inductively coupled plasma-optical emission spectrometry (ICP-OES). In most samples, nine elements were present in concentrations higher than 10 mg/kg. The remaining elements were present at lower concentrations or in traces or not detected in certain samples. Aluminium and arsenic, as two toxic elements, were detected only in organic buckwheat grains. Based on the obtained results for the mineral contents, a nutritive assessment of the quality of grains of spelt, soybean, maize, and buckwheat were made. Results of nutritional assessment showed that spelt, soybean, and buckwheat grains could potentially be good sources of several minerals for human diet. On the other hand, the presence of some toxic elements, such as cadmium and strontium, should be monitored. Results of principal component analysis (PCA) and hierarchical cluster analysis (HCA) shown that the mineral composition, to a much greater extent, depended on the botanical origin of grains as compared to the production system © 2022. International Food Research Journal.All Rights Reserved
T2  - International Food Research Journal
T2  - International Food Research Journal
T1  - Mineral and nutritional assessments of soybean, buckwheat, spelt, and maize grains grown conventionally and organically
EP  - 658
IS  - 3
SP  - 646
VL  - 29
DO  - 10.47836/ifrj.29.3.16
ER  - 

@article{
author = "Golijan, J.M. and Lekić, S.S. and Dojčinović, B.P. and Dramićanin, A.M. and Milinčić, D.D. and Pešić, M.B. and Barać, M.B. and Kostić, A.Ž.",
year = "2022",
abstract = "The present work determined complete mineral profile of four different types of grains (spelt, soybean, maize, and buckwheat) grown under two growing systems – conventional and organic. The contents of 20 macro-, micro and trace elements were analysed in the examined grains by inductively coupled plasma-optical emission spectrometry (ICP-OES). In most samples, nine elements were present in concentrations higher than 10 mg/kg. The remaining elements were present at lower concentrations or in traces or not detected in certain samples. Aluminium and arsenic, as two toxic elements, were detected only in organic buckwheat grains. Based on the obtained results for the mineral contents, a nutritive assessment of the quality of grains of spelt, soybean, maize, and buckwheat were made. Results of nutritional assessment showed that spelt, soybean, and buckwheat grains could potentially be good sources of several minerals for human diet. On the other hand, the presence of some toxic elements, such as cadmium and strontium, should be monitored. Results of principal component analysis (PCA) and hierarchical cluster analysis (HCA) shown that the mineral composition, to a much greater extent, depended on the botanical origin of grains as compared to the production system © 2022. International Food Research Journal.All Rights Reserved",
journal = "International Food Research Journal, International Food Research Journal",
title = "Mineral and nutritional assessments of soybean, buckwheat, spelt, and maize grains grown conventionally and organically",
pages = "658-646",
number = "3",
volume = "29",
doi = "10.47836/ifrj.29.3.16"
}

Golijan, J.M., Lekić, S.S., Dojčinović, B.P., Dramićanin, A.M., Milinčić, D.D., Pešić, M.B., Barać, M.B.,& Kostić, A.Ž.. (2022). Mineral and nutritional assessments of soybean, buckwheat, spelt, and maize grains grown conventionally and organically. in International Food Research Journal, 29(3), 646-658.
https://doi.org/10.47836/ifrj.29.3.16

Golijan J, Lekić S, Dojčinović B, Dramićanin A, Milinčić D, Pešić M, Barać M, Kostić A. Mineral and nutritional assessments of soybean, buckwheat, spelt, and maize grains grown conventionally and organically. in International Food Research Journal. 2022;29(3):646-658.
doi:10.47836/ifrj.29.3.16 .

Golijan, J.M., Lekić, S.S., Dojčinović, B.P., Dramićanin, A.M., Milinčić, D.D., Pešić, M.B., Barać, M.B., Kostić, A.Ž., "Mineral and nutritional assessments of soybean, buckwheat, spelt, and maize grains grown conventionally and organically" in International Food Research Journal, 29, no. 3 (2022):646-658,
https://doi.org/10.47836/ifrj.29.3.16 . .

TY  - JOUR
AU  - Barać, Miroljub
AU  - Vučić, Tanja
AU  - Špirović-Trifunović, Bojana
AU  - Barać, Nevena
AU  - Smiljanić, Milenko
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6165
AB  - Kajmak is a specific dairy product with long term tradition of manufacture in Serbia and few South-East European countries. It is manufactured from the thin layer formed on the surface of hot milk during long cooling process. It may be consumed as a fresh, immediately after manufacture, or after a maturation period, as a ripened Kajmak. Kajmak is ripened usually up to 30 days at 15-180C or stored in refrigerator at 40C. In this work we investigated the effects of ripening of Kajmak in refrigerator at 40C and at 160C up to 28 days on protein profiles, fatty acid profiles and health fatty indices. Ripening temperature significantly affects protein and fatty acid profiles of Kajmak. Ripening at low temperature induces slow proteolysis, the change of fatty acid profile and health fatty acid indices. At low temperature the most susceptible to proteolysis was β-casein. Due to similar fatty acid profiles, these samples were characterized with high health fatty acid indices such as atherogenicity index (3.81-4.03) and the thrombogenicity index (4.62-4.95). Ripening at 160C induces complete hydrolysis of κ-CN, significant decrease of αs-and β-CN content and improvement of health fatty indices. © 2022, Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved.
T2  - Food Science and Technology (Brazil)
T2  - Food Science and Technology (Brazil)
T1  - Protein and fatty acid profiles of Kajmak ripened at two different temperatures
VL  - 42
DO  - 10.1590/fst.63322
ER  - 

@article{
author = "Barać, Miroljub and Vučić, Tanja and Špirović-Trifunović, Bojana and Barać, Nevena and Smiljanić, Milenko",
year = "2022",
abstract = "Kajmak is a specific dairy product with long term tradition of manufacture in Serbia and few South-East European countries. It is manufactured from the thin layer formed on the surface of hot milk during long cooling process. It may be consumed as a fresh, immediately after manufacture, or after a maturation period, as a ripened Kajmak. Kajmak is ripened usually up to 30 days at 15-180C or stored in refrigerator at 40C. In this work we investigated the effects of ripening of Kajmak in refrigerator at 40C and at 160C up to 28 days on protein profiles, fatty acid profiles and health fatty indices. Ripening temperature significantly affects protein and fatty acid profiles of Kajmak. Ripening at low temperature induces slow proteolysis, the change of fatty acid profile and health fatty acid indices. At low temperature the most susceptible to proteolysis was β-casein. Due to similar fatty acid profiles, these samples were characterized with high health fatty acid indices such as atherogenicity index (3.81-4.03) and the thrombogenicity index (4.62-4.95). Ripening at 160C induces complete hydrolysis of κ-CN, significant decrease of αs-and β-CN content and improvement of health fatty indices. © 2022, Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved.",
journal = "Food Science and Technology (Brazil), Food Science and Technology (Brazil)",
title = "Protein and fatty acid profiles of Kajmak ripened at two different temperatures",
volume = "42",
doi = "10.1590/fst.63322"
}

Barać, M., Vučić, T., Špirović-Trifunović, B., Barać, N.,& Smiljanić, M.. (2022). Protein and fatty acid profiles of Kajmak ripened at two different temperatures. in Food Science and Technology (Brazil), 42.
https://doi.org/10.1590/fst.63322

Barać M, Vučić T, Špirović-Trifunović B, Barać N, Smiljanić M. Protein and fatty acid profiles of Kajmak ripened at two different temperatures. in Food Science and Technology (Brazil). 2022;42.
doi:10.1590/fst.63322 .

Barać, Miroljub, Vučić, Tanja, Špirović-Trifunović, Bojana, Barać, Nevena, Smiljanić, Milenko, "Protein and fatty acid profiles of Kajmak ripened at two different temperatures" in Food Science and Technology (Brazil), 42 (2022),
https://doi.org/10.1590/fst.63322 . .