TY  - JOUR
AU  - Ilić, S.Z.
AU  - Milenković, L.
AU  - Dimitrijević, Aleksandra
AU  - Stanojević, L.
AU  - Cvetković, D.
AU  - Kevrešan, Žarko
AU  - Fallik, E.
AU  - Mastilović, Jasna
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4475
AB  - The effects of utilization of different color shade nets in lettuce production during the summer season were evaluated in Serbian climate conditions for pearl, blue, red and black shade nets in comparison to open field production. Applied shade nets (with shade index of 50%) significantly reduced solar irradiation (from 890 in open field to 400-560 Wm(-2) under the shade nets) and photosynthetically active radiation (from 2020 in open field to less than 1000 mu mol s(-1) M-2 under the shade nets). Color shade nets affected both, properties of lettuce during the growing period and its morphological properties. Namely, the leaf area index was increased, lettuce heads were characterized with significantly higher marketable head weight and head diameter, the period from planting to bolting was significantly shorter, the outer leafs were characterized with more intensive green tone (-a*) and the lettuce leafs were softer and more tender for lettuce grown under the shade nets in comparison to open field production. In respect to lettuce composition, total chlorophyll content, contents of both chlorophyll a and chlorophyll b, as well as carotenoid content were significantly higher in shaded leaves of lettuce than in the control plants. Significantly higher (30.78 mg GAE g(-1) d.m.) total phenol content was determined in plants grown under the pearl shade nets accompanied with significantly higher flavonoids content (14.28 mg RE g(-1) d.m.) and significantly higher antioxidant properties (lower EC50 DPPH values) in comparison to all other nets. However, the antioxidant properties of control plants were at the same level as for the pearl net, in spite of lower phenols and flavonoids content.
PB  - Elsevier Science Bv, Amsterdam
T2  - Scientia Horticulturae
T1  - Light modification by color nets improve quality of lettuce from summer production
EP  - 397
SP  - 389
VL  - 226
DO  - 10.1016/j.scienta.2017.09.009
ER  - 

@article{
author = "Ilić, S.Z. and Milenković, L. and Dimitrijević, Aleksandra and Stanojević, L. and Cvetković, D. and Kevrešan, Žarko and Fallik, E. and Mastilović, Jasna",
year = "2017",
abstract = "The effects of utilization of different color shade nets in lettuce production during the summer season were evaluated in Serbian climate conditions for pearl, blue, red and black shade nets in comparison to open field production. Applied shade nets (with shade index of 50%) significantly reduced solar irradiation (from 890 in open field to 400-560 Wm(-2) under the shade nets) and photosynthetically active radiation (from 2020 in open field to less than 1000 mu mol s(-1) M-2 under the shade nets). Color shade nets affected both, properties of lettuce during the growing period and its morphological properties. Namely, the leaf area index was increased, lettuce heads were characterized with significantly higher marketable head weight and head diameter, the period from planting to bolting was significantly shorter, the outer leafs were characterized with more intensive green tone (-a*) and the lettuce leafs were softer and more tender for lettuce grown under the shade nets in comparison to open field production. In respect to lettuce composition, total chlorophyll content, contents of both chlorophyll a and chlorophyll b, as well as carotenoid content were significantly higher in shaded leaves of lettuce than in the control plants. Significantly higher (30.78 mg GAE g(-1) d.m.) total phenol content was determined in plants grown under the pearl shade nets accompanied with significantly higher flavonoids content (14.28 mg RE g(-1) d.m.) and significantly higher antioxidant properties (lower EC50 DPPH values) in comparison to all other nets. However, the antioxidant properties of control plants were at the same level as for the pearl net, in spite of lower phenols and flavonoids content.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "Scientia Horticulturae",
title = "Light modification by color nets improve quality of lettuce from summer production",
pages = "397-389",
volume = "226",
doi = "10.1016/j.scienta.2017.09.009"
}

Ilić, S.Z., Milenković, L., Dimitrijević, A., Stanojević, L., Cvetković, D., Kevrešan, Ž., Fallik, E.,& Mastilović, J.. (2017). Light modification by color nets improve quality of lettuce from summer production. in Scientia Horticulturae
Elsevier Science Bv, Amsterdam., 226, 389-397.
https://doi.org/10.1016/j.scienta.2017.09.009

Ilić S, Milenković L, Dimitrijević A, Stanojević L, Cvetković D, Kevrešan Ž, Fallik E, Mastilović J. Light modification by color nets improve quality of lettuce from summer production. in Scientia Horticulturae. 2017;226:389-397.
doi:10.1016/j.scienta.2017.09.009 .

Ilić, S.Z., Milenković, L., Dimitrijević, Aleksandra, Stanojević, L., Cvetković, D., Kevrešan, Žarko, Fallik, E., Mastilović, Jasna, "Light modification by color nets improve quality of lettuce from summer production" in Scientia Horticulturae, 226 (2017):389-397,
https://doi.org/10.1016/j.scienta.2017.09.009 . .

TY  - JOUR
AU  - Belović, Miona
AU  - Pajić-Lijaković, Ivana
AU  - Torbica, Aleksandra
AU  - Mastilović, Jasna
AU  - Pećinar, Ilinka
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4031
AB  - The influence of concentration and temperature on the rheological properties of tomato pomace dispersions obtained by rehydration of lyophilized and grinded tomato pomace was investigated in this paper. Examined systems comprised of different lyophilized tomato pomace concentrations (18.2, 16.7, 14.3, 12.5, 11.1, 10.0, and 9.1%) heat treated at two different temperatures (60 degrees C and 100 degrees C) during 30 min. According to microstructure analysis of the studied system, it could be simplified as the composite consisting of insoluble particles surrounded by the pectin network. The system behaves as viscoelastic solid (G' > G '' at all angular velocities), and therefore the static modulus of elasticity, the effective modulus and the damping coefficient were determined by application of modified fractional Kelvin-Voigt model. The influence of particle concentration on the rheological properties of tomato pomace system is dominant in comparison to the content and composition of pectin solubilised in the serum. Concentrated tomato pomace dispersions are much stiffer (G' values an order of magnitude higher) than the composite systems. Heat treatment at higher temperature (100 degrees C) decreases the stiffness of the system by breaking of non-covalent bonds between dispersed tomato particles and surrounding pectin network. Storage modulus as a function of the tomato pomace lyophilizate concentration was considered within three regimes (regime 1 - concentration  lt 11.1%; regime 2 - concentration 11.1%-16.7%; regime 3 - concentration > 16.7%) that could be used as the base for formulation of tomato pomace-based products with different desirable consistencies, such as sauce, ketchup and marmalade.
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Hydrocolloids
T1  - The influence of concentration and temperature on the viscoelastic properties of tomato pomace dispersions
EP  - 624
SP  - 617
VL  - 61
DO  - 10.1016/j.foodhyd.2016.06.021
ER  - 

@article{
author = "Belović, Miona and Pajić-Lijaković, Ivana and Torbica, Aleksandra and Mastilović, Jasna and Pećinar, Ilinka",
year = "2016",
abstract = "The influence of concentration and temperature on the rheological properties of tomato pomace dispersions obtained by rehydration of lyophilized and grinded tomato pomace was investigated in this paper. Examined systems comprised of different lyophilized tomato pomace concentrations (18.2, 16.7, 14.3, 12.5, 11.1, 10.0, and 9.1%) heat treated at two different temperatures (60 degrees C and 100 degrees C) during 30 min. According to microstructure analysis of the studied system, it could be simplified as the composite consisting of insoluble particles surrounded by the pectin network. The system behaves as viscoelastic solid (G' > G '' at all angular velocities), and therefore the static modulus of elasticity, the effective modulus and the damping coefficient were determined by application of modified fractional Kelvin-Voigt model. The influence of particle concentration on the rheological properties of tomato pomace system is dominant in comparison to the content and composition of pectin solubilised in the serum. Concentrated tomato pomace dispersions are much stiffer (G' values an order of magnitude higher) than the composite systems. Heat treatment at higher temperature (100 degrees C) decreases the stiffness of the system by breaking of non-covalent bonds between dispersed tomato particles and surrounding pectin network. Storage modulus as a function of the tomato pomace lyophilizate concentration was considered within three regimes (regime 1 - concentration  lt 11.1%; regime 2 - concentration 11.1%-16.7%; regime 3 - concentration > 16.7%) that could be used as the base for formulation of tomato pomace-based products with different desirable consistencies, such as sauce, ketchup and marmalade.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Hydrocolloids",
title = "The influence of concentration and temperature on the viscoelastic properties of tomato pomace dispersions",
pages = "624-617",
volume = "61",
doi = "10.1016/j.foodhyd.2016.06.021"
}

Belović, M., Pajić-Lijaković, I., Torbica, A., Mastilović, J.,& Pećinar, I.. (2016). The influence of concentration and temperature on the viscoelastic properties of tomato pomace dispersions. in Food Hydrocolloids
Elsevier Sci Ltd, Oxford., 61, 617-624.
https://doi.org/10.1016/j.foodhyd.2016.06.021

Belović M, Pajić-Lijaković I, Torbica A, Mastilović J, Pećinar I. The influence of concentration and temperature on the viscoelastic properties of tomato pomace dispersions. in Food Hydrocolloids. 2016;61:617-624.
doi:10.1016/j.foodhyd.2016.06.021 .

Belović, Miona, Pajić-Lijaković, Ivana, Torbica, Aleksandra, Mastilović, Jasna, Pećinar, Ilinka, "The influence of concentration and temperature on the viscoelastic properties of tomato pomace dispersions" in Food Hydrocolloids, 61 (2016):617-624,
https://doi.org/10.1016/j.foodhyd.2016.06.021 . .

TY  - JOUR
AU  - Popov-Raljić, Jovanka
AU  - Mastilović, Jasna
AU  - Laličić-Petronijević, Jovanka
AU  - Kevrešan, Žarko
AU  - Demin, Mirjana
PY  - 2013
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3229
AB  - The aim of this study was to examine the sensory properties of dietary cookies produced with addition of different dietary fiber sources (inulin and oligofructose, oat flakes, mixture of oat flakes and whole meal flour, whole meal flour and mixture of whole meal flour and carob flour), and to measure instrumentally color changes of cookies upper and lower surfaces, after storage at temperatures of 18-20 °C for 180 days. Addition of inulin and oligofructose was determined to be the fiber source with the highest impact on sensory properties. Storage for 180 days expressed the highest influence on texture properties of dietary cookies regardless of applied dietary fiber source. Color differences calculated from measured color properties (psychometric light, L*, psychometric tone, a*, and psychometric chrome, b*) between products including different fiber sources were noticeable to extremely noticeable among products, with the most expressed difference was registered for products containing carob flour.
AB  - Cilj istraživanja je ispitivanje senzornih karakteristika dijetetskog keksa proizvedenog sa dodacima dijetetskih vlakana iz različitih izvora (inulin i oligofruktoza, ražene pahuljice, mešavina raženih pahuljica i integralnog brašna, integralno brašno i mešavina integralnog brašna i brašna rogača) i instrumentalno merenje promena boje gornje i donje površine keksa, korišćenjem "Minolta" Chroma meter CR 400 tristimulus colorimeter tokom skladištenja na temperaturi od 18-20 °C do 180 dana. Za dodatak inulina i oligofruktoze je utvrđeno da je izvor dijetetskih vlakana koji je najviše uticao na senzorna svojstva. Skladištenje od 180 dana imalo je najveći uticaj na teksturne promene dejetetskog keksa, nezavisno od izvora dijetetskih vlakana. Razlike u boji izračunate na bazi instrumentalno merenih svojstva boje proizvoda (L*, a*, b*) izmeću proizvoda različitog sastava u pogledu izvora dijetnih vlakana su bile izražene do ekstremno izražene, sa najupečatljivijim razlikama registrovanim u slučaju dodatka brašna od rogača.
PB  - Savez hemijskih inženjera, Beograd
T2  - Hemijska industrija
T1  - Sensory and color properties of dietary cookies with different fiber sources during 180 days of storage
T1  - Senzorna svojstva i boja dijetnog keksa sa različitim izvorima dijetnih vlakana tokom 180 dana skladištenja
EP  - 134
IS  - 1
SP  - 123
VL  - 67
DO  - 10.2298/HEMIND120327047P
ER  - 

@article{
author = "Popov-Raljić, Jovanka and Mastilović, Jasna and Laličić-Petronijević, Jovanka and Kevrešan, Žarko and Demin, Mirjana",
year = "2013",
abstract = "The aim of this study was to examine the sensory properties of dietary cookies produced with addition of different dietary fiber sources (inulin and oligofructose, oat flakes, mixture of oat flakes and whole meal flour, whole meal flour and mixture of whole meal flour and carob flour), and to measure instrumentally color changes of cookies upper and lower surfaces, after storage at temperatures of 18-20 °C for 180 days. Addition of inulin and oligofructose was determined to be the fiber source with the highest impact on sensory properties. Storage for 180 days expressed the highest influence on texture properties of dietary cookies regardless of applied dietary fiber source. Color differences calculated from measured color properties (psychometric light, L*, psychometric tone, a*, and psychometric chrome, b*) between products including different fiber sources were noticeable to extremely noticeable among products, with the most expressed difference was registered for products containing carob flour., Cilj istraživanja je ispitivanje senzornih karakteristika dijetetskog keksa proizvedenog sa dodacima dijetetskih vlakana iz različitih izvora (inulin i oligofruktoza, ražene pahuljice, mešavina raženih pahuljica i integralnog brašna, integralno brašno i mešavina integralnog brašna i brašna rogača) i instrumentalno merenje promena boje gornje i donje površine keksa, korišćenjem "Minolta" Chroma meter CR 400 tristimulus colorimeter tokom skladištenja na temperaturi od 18-20 °C do 180 dana. Za dodatak inulina i oligofruktoze je utvrđeno da je izvor dijetetskih vlakana koji je najviše uticao na senzorna svojstva. Skladištenje od 180 dana imalo je najveći uticaj na teksturne promene dejetetskog keksa, nezavisno od izvora dijetetskih vlakana. Razlike u boji izračunate na bazi instrumentalno merenih svojstva boje proizvoda (L*, a*, b*) izmeću proizvoda različitog sastava u pogledu izvora dijetnih vlakana su bile izražene do ekstremno izražene, sa najupečatljivijim razlikama registrovanim u slučaju dodatka brašna od rogača.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Hemijska industrija",
title = "Sensory and color properties of dietary cookies with different fiber sources during 180 days of storage, Senzorna svojstva i boja dijetnog keksa sa različitim izvorima dijetnih vlakana tokom 180 dana skladištenja",
pages = "134-123",
number = "1",
volume = "67",
doi = "10.2298/HEMIND120327047P"
}

Popov-Raljić, J., Mastilović, J., Laličić-Petronijević, J., Kevrešan, Ž.,& Demin, M.. (2013). Sensory and color properties of dietary cookies with different fiber sources during 180 days of storage. in Hemijska industrija
Savez hemijskih inženjera, Beograd., 67(1), 123-134.
https://doi.org/10.2298/HEMIND120327047P

Popov-Raljić J, Mastilović J, Laličić-Petronijević J, Kevrešan Ž, Demin M. Sensory and color properties of dietary cookies with different fiber sources during 180 days of storage. in Hemijska industrija. 2013;67(1):123-134.
doi:10.2298/HEMIND120327047P .

Popov-Raljić, Jovanka, Mastilović, Jasna, Laličić-Petronijević, Jovanka, Kevrešan, Žarko, Demin, Mirjana, "Sensory and color properties of dietary cookies with different fiber sources during 180 days of storage" in Hemijska industrija, 67, no. 1 (2013):123-134,
https://doi.org/10.2298/HEMIND120327047P . .

TY  - JOUR
AU  - Zarić, Vlade
AU  - Bogdanović, Vladan
AU  - Vasiljević, Zorica
AU  - Petković, D.
AU  - Mastilović, Jasna
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2819
AB  - The objective of this study was to determine consumer attitudes to animal food quality products in Serbia. The study was carried out in two steps. First, qualitative research was carried out by interviewing experts, which provided information on the main strengths and weaknesses of Serbian food products. Second, standardized face-to-face interviews with consumers were conducted. The attitudes were summarized using descriptive statistics and analysis of variance. The quality products of animal origin in this study included the local, traditional and organic products. The results showed that consumers tend to prefer quality over price. It is important to underline that in Serbia there is limited research in this field and consumers tend to provide socially desirable responses. Consumers in Serbia allocate about 40% of total income to food. Serbian consumers tend to enjoy food shopping more than other consumers in the Region and they have the least pronounced ethnocentrism.
T2  - EAAP Scientific Series
T1  - Consumer attitudes to the animal food quality products in Serbia
EP  - 232
IS  - 1
SP  - 217
VL  - 133
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2819
ER  - 

@article{
author = "Zarić, Vlade and Bogdanović, Vladan and Vasiljević, Zorica and Petković, D. and Mastilović, Jasna",
year = "2012",
abstract = "The objective of this study was to determine consumer attitudes to animal food quality products in Serbia. The study was carried out in two steps. First, qualitative research was carried out by interviewing experts, which provided information on the main strengths and weaknesses of Serbian food products. Second, standardized face-to-face interviews with consumers were conducted. The attitudes were summarized using descriptive statistics and analysis of variance. The quality products of animal origin in this study included the local, traditional and organic products. The results showed that consumers tend to prefer quality over price. It is important to underline that in Serbia there is limited research in this field and consumers tend to provide socially desirable responses. Consumers in Serbia allocate about 40% of total income to food. Serbian consumers tend to enjoy food shopping more than other consumers in the Region and they have the least pronounced ethnocentrism.",
journal = "EAAP Scientific Series",
title = "Consumer attitudes to the animal food quality products in Serbia",
pages = "232-217",
number = "1",
volume = "133",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2819"
}

Zarić, V., Bogdanović, V., Vasiljević, Z., Petković, D.,& Mastilović, J.. (2012). Consumer attitudes to the animal food quality products in Serbia. in EAAP Scientific Series, 133(1), 217-232.
https://hdl.handle.net/21.15107/rcub_agrospace_2819

Zarić V, Bogdanović V, Vasiljević Z, Petković D, Mastilović J. Consumer attitudes to the animal food quality products in Serbia. in EAAP Scientific Series. 2012;133(1):217-232.
https://hdl.handle.net/21.15107/rcub_agrospace_2819 .

Zarić, Vlade, Bogdanović, Vladan, Vasiljević, Zorica, Petković, D., Mastilović, Jasna, "Consumer attitudes to the animal food quality products in Serbia" in EAAP Scientific Series, 133, no. 1 (2012):217-232,
https://hdl.handle.net/21.15107/rcub_agrospace_2819 .

TY  - JOUR
AU  - Popov-Raljić, Jovanka
AU  - Mastilović, Jasna
AU  - Laličić-Petronijević, Jovanka
AU  - Popov, Vladimir S.
PY  - 2009
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2095
AB  - Crumb color quality characteristics of bread of different compositions (whole grain, rye, barley and diet bread) at 24 hours intervals during three days after bread preparation were investigated by means of a MOM-color 100 tristimulus photo colorimeter, in CIE, CIELab, ANLAB and Hunter systems. The highest value of average reflectance y (%) was found for barley bread (immediately after preparation), so that can be said that this sample was "conditionally" the lightest. The lowest values of y (%) were found for diet bread, so that it can be considered as the "conditionally" the darkest product. Colors of all investigated bread samples were lighter after three days of keeping compared to day 0. Changes of average reflectance of bread samples packed in polyethylene packaging with keeping time can be described by linear equation (correlation coefficient 0.99). The dominant wavelength of barley and diet bread confirm the presence of yellow pigment. Color qualities of the mentioned kinds of bread depend on processes during bread staling and raw material composition of bread (flour). Color quality measurements can be used as easy auxiliary method for screening in the development of slower staling bread.
PB  - MDPI, BASEL
T2  - Sensors
T1  - Investigations of Bread Production with Postponed Staling Applying Instrumental Measurements of Bread Crumb Color
EP  - 8623
IS  - 11
SP  - 8613
VL  - 9
DO  - 10.3390/s91108613
ER  - 

@article{
author = "Popov-Raljić, Jovanka and Mastilović, Jasna and Laličić-Petronijević, Jovanka and Popov, Vladimir S.",
year = "2009",
abstract = "Crumb color quality characteristics of bread of different compositions (whole grain, rye, barley and diet bread) at 24 hours intervals during three days after bread preparation were investigated by means of a MOM-color 100 tristimulus photo colorimeter, in CIE, CIELab, ANLAB and Hunter systems. The highest value of average reflectance y (%) was found for barley bread (immediately after preparation), so that can be said that this sample was "conditionally" the lightest. The lowest values of y (%) were found for diet bread, so that it can be considered as the "conditionally" the darkest product. Colors of all investigated bread samples were lighter after three days of keeping compared to day 0. Changes of average reflectance of bread samples packed in polyethylene packaging with keeping time can be described by linear equation (correlation coefficient 0.99). The dominant wavelength of barley and diet bread confirm the presence of yellow pigment. Color qualities of the mentioned kinds of bread depend on processes during bread staling and raw material composition of bread (flour). Color quality measurements can be used as easy auxiliary method for screening in the development of slower staling bread.",
publisher = "MDPI, BASEL",
journal = "Sensors",
title = "Investigations of Bread Production with Postponed Staling Applying Instrumental Measurements of Bread Crumb Color",
pages = "8623-8613",
number = "11",
volume = "9",
doi = "10.3390/s91108613"
}

Popov-Raljić, J., Mastilović, J., Laličić-Petronijević, J.,& Popov, V. S.. (2009). Investigations of Bread Production with Postponed Staling Applying Instrumental Measurements of Bread Crumb Color. in Sensors
MDPI, BASEL., 9(11), 8613-8623.
https://doi.org/10.3390/s91108613

Popov-Raljić J, Mastilović J, Laličić-Petronijević J, Popov VS. Investigations of Bread Production with Postponed Staling Applying Instrumental Measurements of Bread Crumb Color. in Sensors. 2009;9(11):8613-8623.
doi:10.3390/s91108613 .

Popov-Raljić, Jovanka, Mastilović, Jasna, Laličić-Petronijević, Jovanka, Popov, Vladimir S., "Investigations of Bread Production with Postponed Staling Applying Instrumental Measurements of Bread Crumb Color" in Sensors, 9, no. 11 (2009):8613-8623,
https://doi.org/10.3390/s91108613 . .