TY  - JOUR
AU  - Doroški, Ana
AU  - Klaus, Anita
AU  - Režek Jambrak, Anet
AU  - Djekic, Ilija
PY  - 2022
UR  - https://www.researchgate.net/publication/364130795_Food_Waste_Originated_Material_as_an_Alternative_Substrate_Used_for_the_Cultivation_of_Oyster_Mushroom_Pleurotus_ostreatus_A_Review
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6198
AB  - Pleurotus ostreatus (P. ostreatus) is considered a high-quality food, rich in proteins and bioactive compounds important for maintaining human health. Lately, a commonly used substrate for oyster mushroom cultivation—wheat straw, is more often replaced by alternative cellulose substrates originated from the agricultural and food industry. Utilization of wastes for mushroom cultivation has its added value: sustainable food waste management, production of high-quality food from low quality waste, as well as solving environmental, economic and global issues. This overview covered three categories of food waste: food-processing wastes, agro-cereal wastes and nut–fruit wastes, the most used for the cultivation P. ostreatus in the period of 2017–2022. Analyzed studies mostly covered the productivity and chemical characterization of the substrate before and after the cultivation process, as well as the morphological characteristics of the fruiting bodies cultivated on a specific substrate. Chemical analyses of mushrooms cultivated on food waste are not adequately covered, which gives room for additional research, considering the influence of substrate type and chemical quality on the fruiting bodies chemical composition.
T2  - Sustainability
T2  - SustainabilitySustainability
T1  - Food Waste Originated Material as an Alternative Substrate Used for the Cultivation of Oyster Mushroom (Pleurotus ostreatus): A Review
SP  - 12509
VL  - 14
DO  - 10.3390/su141912509
ER  - 

@article{
author = "Doroški, Ana and Klaus, Anita and Režek Jambrak, Anet and Djekic, Ilija",
year = "2022",
abstract = "Pleurotus ostreatus (P. ostreatus) is considered a high-quality food, rich in proteins and bioactive compounds important for maintaining human health. Lately, a commonly used substrate for oyster mushroom cultivation—wheat straw, is more often replaced by alternative cellulose substrates originated from the agricultural and food industry. Utilization of wastes for mushroom cultivation has its added value: sustainable food waste management, production of high-quality food from low quality waste, as well as solving environmental, economic and global issues. This overview covered three categories of food waste: food-processing wastes, agro-cereal wastes and nut–fruit wastes, the most used for the cultivation P. ostreatus in the period of 2017–2022. Analyzed studies mostly covered the productivity and chemical characterization of the substrate before and after the cultivation process, as well as the morphological characteristics of the fruiting bodies cultivated on a specific substrate. Chemical analyses of mushrooms cultivated on food waste are not adequately covered, which gives room for additional research, considering the influence of substrate type and chemical quality on the fruiting bodies chemical composition.",
journal = "Sustainability, SustainabilitySustainability",
title = "Food Waste Originated Material as an Alternative Substrate Used for the Cultivation of Oyster Mushroom (Pleurotus ostreatus): A Review",
pages = "12509",
volume = "14",
doi = "10.3390/su141912509"
}

Doroški, A., Klaus, A., Režek Jambrak, A.,& Djekic, I.. (2022). Food Waste Originated Material as an Alternative Substrate Used for the Cultivation of Oyster Mushroom (Pleurotus ostreatus): A Review. in Sustainability, 14, 12509.
https://doi.org/10.3390/su141912509

Doroški A, Klaus A, Režek Jambrak A, Djekic I. Food Waste Originated Material as an Alternative Substrate Used for the Cultivation of Oyster Mushroom (Pleurotus ostreatus): A Review. in Sustainability. 2022;14:12509.
doi:10.3390/su141912509 .

Doroški, Ana, Klaus, Anita, Režek Jambrak, Anet, Djekic, Ilija, "Food Waste Originated Material as an Alternative Substrate Used for the Cultivation of Oyster Mushroom (Pleurotus ostreatus): A Review" in Sustainability, 14 (2022):12509,
https://doi.org/10.3390/su141912509 . .

Djekic, I., Tomasević, I.,& ­Režek ­Jambrak, A.. (2022). Analysis and Comparison of Environmental Impacts of Nonthermal Food Technologies. in Nonthermal Processing in Agri-Food-Bio Sciences: Sustainability and Future Goals
Springer International Publishing., 671-685.
https://hdl.handle.net/21.15107/rcub_agrospace_6194

Djekic I, Tomasević I, ­Režek ­Jambrak A. Analysis and Comparison of Environmental Impacts of Nonthermal Food Technologies. in Nonthermal Processing in Agri-Food-Bio Sciences: Sustainability and Future Goals. 2022;:671-685.
https://hdl.handle.net/21.15107/rcub_agrospace_6194 .

Djekic, Ilija, Tomasević, Igor, ­Režek ­Jambrak, Anet, "Analysis and Comparison of Environmental Impacts of Nonthermal Food Technologies" in Nonthermal Processing in Agri-Food-Bio Sciences: Sustainability and Future Goals (2022):671-685,
https://hdl.handle.net/21.15107/rcub_agrospace_6194 .

Smigic, N., Djekic, I.,& ­Režek ­Jambrak, A.. (2022). Overview of Legislation Across the Globe, Diagnostics and Standards Which Provide a Legal and Regulatory Framework in Which NTP Is Used Worldwide. in Nonthermal Processing in Agri-Food-Bio Sciences: Sustainability and Future Goals
Springer International Publishing., 493-509.
https://hdl.handle.net/21.15107/rcub_agrospace_6195

Smigic N, Djekic I, ­Režek ­Jambrak A. Overview of Legislation Across the Globe, Diagnostics and Standards Which Provide a Legal and Regulatory Framework in Which NTP Is Used Worldwide. in Nonthermal Processing in Agri-Food-Bio Sciences: Sustainability and Future Goals. 2022;:493-509.
https://hdl.handle.net/21.15107/rcub_agrospace_6195 .

Smigic, Nada, Djekic, Ilija, ­Režek ­Jambrak, Anet, "Overview of Legislation Across the Globe, Diagnostics and Standards Which Provide a Legal and Regulatory Framework in Which NTP Is Used Worldwide" in Nonthermal Processing in Agri-Food-Bio Sciences: Sustainability and Future Goals (2022):493-509,
https://hdl.handle.net/21.15107/rcub_agrospace_6195 .

TY  - JOUR
AU  - Đekić, Ilija
AU  - Batlle-Bayer, Laura
AU  - Bala, Alba
AU  - Fullana-i-Palmer, Pere
AU  - Režek Jambrak, Anet
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5919
AB  - This paper gives an overview of main food supply chain stakeholders and their role in achieving the UN Sustainable Development Goals (SDGs). As this supply chain is global, playing a significant role in feeding the world, a deeper analysis of 17 SDGs, their targets and indicators reveals numerous direct and indirect connections with various SDGs. To perform such an overview, the authors investigated the link between the main stakeholders of the chain (farmers, food processors, food traders and consumers) with UN SDGs. In parallel, the authors explored the roles of policy-makers, inspection services, certification bodies and academia in supporting these SDGs. In spite of numerous papers, calculations and estimations, discussion and media coverage, the authors believe that only the tip of the iceberg has been revealed. Based on this overview, the authors emphasize SDG 2—Zero Hunger and SDG 12—Responsible Consumption and Production as the most dominant for the food supply chain. In parallel, the achievement of SDG 17—Partnerships for the Goals will enable deeper intertwining of the goals and all stakeholders in the food supply chain continuum. Additional efforts are needed to pave the way for fulfilling the targets of the UN SDGs and exceeding expectations of all stakeholders.
PB  - MDPI AG
T2  - Sustainability (Switzerland)
T1  - Role of the food supply chain stakeholders in achieving un sdgs
IS  - 16
SP  - 9095
VL  - 13
DO  - 10.3390/su13169095
ER  - 

@article{
author = "Đekić, Ilija and Batlle-Bayer, Laura and Bala, Alba and Fullana-i-Palmer, Pere and Režek Jambrak, Anet",
year = "2021",
abstract = "This paper gives an overview of main food supply chain stakeholders and their role in achieving the UN Sustainable Development Goals (SDGs). As this supply chain is global, playing a significant role in feeding the world, a deeper analysis of 17 SDGs, their targets and indicators reveals numerous direct and indirect connections with various SDGs. To perform such an overview, the authors investigated the link between the main stakeholders of the chain (farmers, food processors, food traders and consumers) with UN SDGs. In parallel, the authors explored the roles of policy-makers, inspection services, certification bodies and academia in supporting these SDGs. In spite of numerous papers, calculations and estimations, discussion and media coverage, the authors believe that only the tip of the iceberg has been revealed. Based on this overview, the authors emphasize SDG 2—Zero Hunger and SDG 12—Responsible Consumption and Production as the most dominant for the food supply chain. In parallel, the achievement of SDG 17—Partnerships for the Goals will enable deeper intertwining of the goals and all stakeholders in the food supply chain continuum. Additional efforts are needed to pave the way for fulfilling the targets of the UN SDGs and exceeding expectations of all stakeholders.",
publisher = "MDPI AG",
journal = "Sustainability (Switzerland)",
title = "Role of the food supply chain stakeholders in achieving un sdgs",
number = "16",
pages = "9095",
volume = "13",
doi = "10.3390/su13169095"
}

Đekić, I., Batlle-Bayer, L., Bala, A., Fullana-i-Palmer, P.,& Režek Jambrak, A.. (2021). Role of the food supply chain stakeholders in achieving un sdgs. in Sustainability (Switzerland)
MDPI AG., 13(16), 9095.
https://doi.org/10.3390/su13169095

Đekić I, Batlle-Bayer L, Bala A, Fullana-i-Palmer P, Režek Jambrak A. Role of the food supply chain stakeholders in achieving un sdgs. in Sustainability (Switzerland). 2021;13(16):9095.
doi:10.3390/su13169095 .

Đekić, Ilija, Batlle-Bayer, Laura, Bala, Alba, Fullana-i-Palmer, Pere, Režek Jambrak, Anet, "Role of the food supply chain stakeholders in achieving un sdgs" in Sustainability (Switzerland), 13, no. 16 (2021):9095,
https://doi.org/10.3390/su13169095 . .