TY  - CONF
AU  - Veljović, Mile
AU  - Davidović, S.
AU  - Pecić, S.
AU  - Despotović, Saša
AU  - Leskošek-Čukalović, Ida
AU  - Vukosavljević, Predrag
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2734
AB  - Tomato (Solanum lycopersicum) is the world's second largest vegetable crop after the potato and a major source of lycopene. Lycopene is a red carotenoid and an efficient free radical scavenger, which presence in the diet positively correlates with reduced risk of chronic diseases. Although tomatoes are usually used as a salad vegetable, more than 80 % of tomatoes consumption comes from processed products such as ketchup, tomato juice, pickled tomatoes, sauces etc. Jam is another possibility of tomato processing. Tomato jam was produced in an open 120 liters oil jacketed stainless steel kettle. The proportion of sugar to fruit was 1:2.5, while the final concentration was 65°Brix (Bx). Lycopene content was estimated spectophotometrically at 503 nm and concentration was calculated using molar extinction coefficient of 17.2 × 104 M-1cm-1. An examination of the antioxidant capacity of samples was performed using DPPH assay. Obtained results indicate that lycopene content of tomato jam was slightly lower compared to fresh ones (79.66 mg/kg in fresh tomatoes and 75.54 mg/kg in tomato jam), while antioxidant capacity has increased during processing (0.335 and 1.195 mM Trolox equivalents per kilogram of samples for fresh tomatoes and tomato jam, respectively). Moreover, heat processing of tomatoes could result in increased bioavailability of lycopene. Based on the results, it may be concluded that tomato jam can be a high-quality product which can be a desirable component of healthy diet.
PB  - 6th Central European Congress on Food, CEFood 2012
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - Lycopene content and antioxidant capacity of tomato jam
EP  - 143
SP  - 138
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2734
ER  - 

@conference{
author = "Veljović, Mile and Davidović, S. and Pecić, S. and Despotović, Saša and Leskošek-Čukalović, Ida and Vukosavljević, Predrag",
year = "2012",
abstract = "Tomato (Solanum lycopersicum) is the world's second largest vegetable crop after the potato and a major source of lycopene. Lycopene is a red carotenoid and an efficient free radical scavenger, which presence in the diet positively correlates with reduced risk of chronic diseases. Although tomatoes are usually used as a salad vegetable, more than 80 % of tomatoes consumption comes from processed products such as ketchup, tomato juice, pickled tomatoes, sauces etc. Jam is another possibility of tomato processing. Tomato jam was produced in an open 120 liters oil jacketed stainless steel kettle. The proportion of sugar to fruit was 1:2.5, while the final concentration was 65°Brix (Bx). Lycopene content was estimated spectophotometrically at 503 nm and concentration was calculated using molar extinction coefficient of 17.2 × 104 M-1cm-1. An examination of the antioxidant capacity of samples was performed using DPPH assay. Obtained results indicate that lycopene content of tomato jam was slightly lower compared to fresh ones (79.66 mg/kg in fresh tomatoes and 75.54 mg/kg in tomato jam), while antioxidant capacity has increased during processing (0.335 and 1.195 mM Trolox equivalents per kilogram of samples for fresh tomatoes and tomato jam, respectively). Moreover, heat processing of tomatoes could result in increased bioavailability of lycopene. Based on the results, it may be concluded that tomato jam can be a high-quality product which can be a desirable component of healthy diet.",
publisher = "6th Central European Congress on Food, CEFood 2012",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "Lycopene content and antioxidant capacity of tomato jam",
pages = "143-138",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2734"
}

Veljović, M., Davidović, S., Pecić, S., Despotović, S., Leskošek-Čukalović, I.,& Vukosavljević, P.. (2012). Lycopene content and antioxidant capacity of tomato jam. in CEFood 2012 - Proceedings of 6th Central European Congress on Food
6th Central European Congress on Food, CEFood 2012., 138-143.
https://hdl.handle.net/21.15107/rcub_agrospace_2734

Veljović M, Davidović S, Pecić S, Despotović S, Leskošek-Čukalović I, Vukosavljević P. Lycopene content and antioxidant capacity of tomato jam. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:138-143.
https://hdl.handle.net/21.15107/rcub_agrospace_2734 .

Veljović, Mile, Davidović, S., Pecić, S., Despotović, Saša, Leskošek-Čukalović, Ida, Vukosavljević, Predrag, "Lycopene content and antioxidant capacity of tomato jam" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):138-143,
https://hdl.handle.net/21.15107/rcub_agrospace_2734 .

TY  - CONF
AU  - Veljović, Mile
AU  - Despotović, Saša
AU  - Pecić, S.
AU  - Davidović, S.
AU  - Djordjević, R.
AU  - Vukosavljević, Predrag
AU  - Leskošek-Čukalović, Ida
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2738
AB  - Over the last decades, there has been an increased interest in studying the potential health benefits of moderate wine and beer consumption. Studies indicate that wine and beer consumed moderately can have a very favorable effect on the overall health condition. The effect can be explained by a high content of antioxidants and other biologically active compounds, particularly polyphenols, which can prevent the occurrence of some diseases, especially cardiovascular disease. In this research, a special type of beer, the grape beer, was produced using three different grape varieties Prokupac, Pinot Noir and Cabernet Sauvignon. Beer samples were fermented using conventional brewer's wort and 20 % w/w and 30 % w/w of crushed grape. The fermentation was carried out using two different yeasts: Saccharomyces pastorianus industrial strain obtained from one of the Serbian breweries and wine yeast Saccharomyces cerevisiae K1-V1116. The influence of grape variety, the wort-to-grape ratio and yeast strains on the polyphenol content was examined. The total polyphenol content was determined according to the official EBC (European Brewery Convention) spectrophotometric method. The results suggested that grape varieties, their contents, as well as yeast strains had a very significant influence on the total polyphenol content of the obtained beer. The polyphenol content rang in samples went from 95.94 mg/L in beer without grape fermented by brewing yeast and up to 754.40 mg/L in beer with 30 % of Cabernet Sauvignon grape fermented by wine yeast.
PB  - 6th Central European Congress on Food, CEFood 2012
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - The influence of raw materials and fermentation conditions on the polyphenol content of grape beer
EP  - 1141
SP  - 1137
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2738
ER  - 

@conference{
author = "Veljović, Mile and Despotović, Saša and Pecić, S. and Davidović, S. and Djordjević, R. and Vukosavljević, Predrag and Leskošek-Čukalović, Ida",
year = "2012",
abstract = "Over the last decades, there has been an increased interest in studying the potential health benefits of moderate wine and beer consumption. Studies indicate that wine and beer consumed moderately can have a very favorable effect on the overall health condition. The effect can be explained by a high content of antioxidants and other biologically active compounds, particularly polyphenols, which can prevent the occurrence of some diseases, especially cardiovascular disease. In this research, a special type of beer, the grape beer, was produced using three different grape varieties Prokupac, Pinot Noir and Cabernet Sauvignon. Beer samples were fermented using conventional brewer's wort and 20 % w/w and 30 % w/w of crushed grape. The fermentation was carried out using two different yeasts: Saccharomyces pastorianus industrial strain obtained from one of the Serbian breweries and wine yeast Saccharomyces cerevisiae K1-V1116. The influence of grape variety, the wort-to-grape ratio and yeast strains on the polyphenol content was examined. The total polyphenol content was determined according to the official EBC (European Brewery Convention) spectrophotometric method. The results suggested that grape varieties, their contents, as well as yeast strains had a very significant influence on the total polyphenol content of the obtained beer. The polyphenol content rang in samples went from 95.94 mg/L in beer without grape fermented by brewing yeast and up to 754.40 mg/L in beer with 30 % of Cabernet Sauvignon grape fermented by wine yeast.",
publisher = "6th Central European Congress on Food, CEFood 2012",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "The influence of raw materials and fermentation conditions on the polyphenol content of grape beer",
pages = "1141-1137",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2738"
}

Veljović, M., Despotović, S., Pecić, S., Davidović, S., Djordjević, R., Vukosavljević, P.,& Leskošek-Čukalović, I.. (2012). The influence of raw materials and fermentation conditions on the polyphenol content of grape beer. in CEFood 2012 - Proceedings of 6th Central European Congress on Food
6th Central European Congress on Food, CEFood 2012., 1137-1141.
https://hdl.handle.net/21.15107/rcub_agrospace_2738

Veljović M, Despotović S, Pecić S, Davidović S, Djordjević R, Vukosavljević P, Leskošek-Čukalović I. The influence of raw materials and fermentation conditions on the polyphenol content of grape beer. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:1137-1141.
https://hdl.handle.net/21.15107/rcub_agrospace_2738 .

Veljović, Mile, Despotović, Saša, Pecić, S., Davidović, S., Djordjević, R., Vukosavljević, Predrag, Leskošek-Čukalović, Ida, "The influence of raw materials and fermentation conditions on the polyphenol content of grape beer" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):1137-1141,
https://hdl.handle.net/21.15107/rcub_agrospace_2738 .

TY  - CONF
AU  - Atanacković, Milica
AU  - Cvejić, J.
AU  - Gojković-Bukarica, Ljiljana
AU  - Veljović, Mile
AU  - Despotović, Saša
AU  - Pecić, S.
AU  - Gaćeša, B.
AU  - Leskošek-Čukalović, Ida
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2741
AB  - Wines and beers are a rich source of different compounds that show beneficial effects to the human body and their consummation in reasonable amounts can improve health. Among them, the most important are phenolic compounds (nonflavonoids, flavonoids, tannins), which possess antioxidative properties and could be responsible for prevention of many diseases. The aim of this study was to determine the content of total flavonoids, monomeric and total anthocyanins in samples of wines from different grape varieties produced in Serbia and beers produced with the addition of grapes. Analysis was performed on 14 samples including 5 red wines made from grape varieties from Serbia, one regular beer, and 7 beer samples enriched with different grape varieties and percentage of grape. Monomeric and total anthocyanins were determined spectrofotometrically by the pH differential method, while the total flavonoid content was determined according to the colorimetric Folin-Ciocalteu method after precipitation with formaldehyde. Anthocyanins were quantified in all analyzed samples, except in regular beer. The highest values were found in wines made from variety Prokupac (270,80 mg/l and 388,79 mg/l malvidine-3-glucoside equivalents, for monomeric and total anthocyanins, respectively). Flavonoids were present in all analyzed samples. Wine samples showed higher content of flavonoids (the highest in Merlot wine) than beer and drinks from beer and grapes. The content of anthocyanins and flavonoids in beer samples enriched with grapes increased with the increase of added amount of grapes. Obtained results showed that relatively high concentrations of flavonoids and anthocyanins are present in wines produced in Serbia. Also, addition of grape in beer increased content of these beneficial phenolic compounds, which can be important factor for quality of a new developed product.
PB  - 6th Central European Congress on Food, CEFood 2012
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - Quantitative determination of total anthocyanins and flavonoids in natural products obtained from grapes and malt
EP  - 188
SP  - 183
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2741
ER  - 

@conference{
author = "Atanacković, Milica and Cvejić, J. and Gojković-Bukarica, Ljiljana and Veljović, Mile and Despotović, Saša and Pecić, S. and Gaćeša, B. and Leskošek-Čukalović, Ida",
year = "2012",
abstract = "Wines and beers are a rich source of different compounds that show beneficial effects to the human body and their consummation in reasonable amounts can improve health. Among them, the most important are phenolic compounds (nonflavonoids, flavonoids, tannins), which possess antioxidative properties and could be responsible for prevention of many diseases. The aim of this study was to determine the content of total flavonoids, monomeric and total anthocyanins in samples of wines from different grape varieties produced in Serbia and beers produced with the addition of grapes. Analysis was performed on 14 samples including 5 red wines made from grape varieties from Serbia, one regular beer, and 7 beer samples enriched with different grape varieties and percentage of grape. Monomeric and total anthocyanins were determined spectrofotometrically by the pH differential method, while the total flavonoid content was determined according to the colorimetric Folin-Ciocalteu method after precipitation with formaldehyde. Anthocyanins were quantified in all analyzed samples, except in regular beer. The highest values were found in wines made from variety Prokupac (270,80 mg/l and 388,79 mg/l malvidine-3-glucoside equivalents, for monomeric and total anthocyanins, respectively). Flavonoids were present in all analyzed samples. Wine samples showed higher content of flavonoids (the highest in Merlot wine) than beer and drinks from beer and grapes. The content of anthocyanins and flavonoids in beer samples enriched with grapes increased with the increase of added amount of grapes. Obtained results showed that relatively high concentrations of flavonoids and anthocyanins are present in wines produced in Serbia. Also, addition of grape in beer increased content of these beneficial phenolic compounds, which can be important factor for quality of a new developed product.",
publisher = "6th Central European Congress on Food, CEFood 2012",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "Quantitative determination of total anthocyanins and flavonoids in natural products obtained from grapes and malt",
pages = "188-183",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2741"
}

Atanacković, M., Cvejić, J., Gojković-Bukarica, L., Veljović, M., Despotović, S., Pecić, S., Gaćeša, B.,& Leskošek-Čukalović, I.. (2012). Quantitative determination of total anthocyanins and flavonoids in natural products obtained from grapes and malt. in CEFood 2012 - Proceedings of 6th Central European Congress on Food
6th Central European Congress on Food, CEFood 2012., 183-188.
https://hdl.handle.net/21.15107/rcub_agrospace_2741

Atanacković M, Cvejić J, Gojković-Bukarica L, Veljović M, Despotović S, Pecić S, Gaćeša B, Leskošek-Čukalović I. Quantitative determination of total anthocyanins and flavonoids in natural products obtained from grapes and malt. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:183-188.
https://hdl.handle.net/21.15107/rcub_agrospace_2741 .

Atanacković, Milica, Cvejić, J., Gojković-Bukarica, Ljiljana, Veljović, Mile, Despotović, Saša, Pecić, S., Gaćeša, B., Leskošek-Čukalović, Ida, "Quantitative determination of total anthocyanins and flavonoids in natural products obtained from grapes and malt" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):183-188,
https://hdl.handle.net/21.15107/rcub_agrospace_2741 .

TY  - CONF
AU  - Pecić, S.
AU  - Veljović, Mile
AU  - Despotović, Saša
AU  - Leskošek-Čukalović, Ida
AU  - Nikšić, Miomir
AU  - Vukosavljević, Predrag
AU  - Nikićević, Ninoslav
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2771
AB  - Plum brandy is traditional Serbian alcoholic beverage, made by distillation of fermented plum variety Prunus domestica. Distillate is colorless and has characteristic fruit aroma, which originates from the component of the inner layer of the plum skin. According to the Serbian tradition, plum brandy is sometimes mixed with different medicinal herbs, and these products are treated as forms of herbal medicine. Medicinal herbs are rich source of polyphenols and other valuable compounds, which can contribute to the functional properties of brandies. These products are usually produced from a large number of herbs and spices, which, also, change the aroma complex and contribute to the color. In this study, it was investigated the effects of two herbal compositions which were consisted of 44 plants with different ratio of aromatic and bitter herbs on sensory characteristics and antioxidant capacity of herbal brandies. Sensory assessment of samples was performed by using modified Buxbaum model of positive ranking. The total phenolic content of samples was determined according to the Folin-Ciocalteu spectrophotometric method. The antioxidant capacity (ATC) was tested by using two methods: 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ferric reducing ability of plasma (FRAP). The total sensory quality of samples was 17.85 and 17.95, which were very good scores. The total phenolic content of samples was 145.56 and 130 mg/L gallic acid equivalents, while the antioxidant capacity was 0.69 and 0.61 mM Trolox according to DPPH assay, and 2.08 and 1.75 FRAP units according to FRAP method. The obtained results suggested that higher content of the bitter herb significantly influenced the antioxidant capacity and not significantly affected the sensory profile of special brandy. Based on sensory assessments, the sensory properties of these special brandies were completely acceptable for the assessors.
PB  - 6th Central European Congress on Food, CEFood 2012
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - Antioxidant capacity and sensory characteristics of special herb brandy
EP  - 1375
SP  - 1371
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2771
ER  - 

@conference{
author = "Pecić, S. and Veljović, Mile and Despotović, Saša and Leskošek-Čukalović, Ida and Nikšić, Miomir and Vukosavljević, Predrag and Nikićević, Ninoslav",
year = "2012",
abstract = "Plum brandy is traditional Serbian alcoholic beverage, made by distillation of fermented plum variety Prunus domestica. Distillate is colorless and has characteristic fruit aroma, which originates from the component of the inner layer of the plum skin. According to the Serbian tradition, plum brandy is sometimes mixed with different medicinal herbs, and these products are treated as forms of herbal medicine. Medicinal herbs are rich source of polyphenols and other valuable compounds, which can contribute to the functional properties of brandies. These products are usually produced from a large number of herbs and spices, which, also, change the aroma complex and contribute to the color. In this study, it was investigated the effects of two herbal compositions which were consisted of 44 plants with different ratio of aromatic and bitter herbs on sensory characteristics and antioxidant capacity of herbal brandies. Sensory assessment of samples was performed by using modified Buxbaum model of positive ranking. The total phenolic content of samples was determined according to the Folin-Ciocalteu spectrophotometric method. The antioxidant capacity (ATC) was tested by using two methods: 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ferric reducing ability of plasma (FRAP). The total sensory quality of samples was 17.85 and 17.95, which were very good scores. The total phenolic content of samples was 145.56 and 130 mg/L gallic acid equivalents, while the antioxidant capacity was 0.69 and 0.61 mM Trolox according to DPPH assay, and 2.08 and 1.75 FRAP units according to FRAP method. The obtained results suggested that higher content of the bitter herb significantly influenced the antioxidant capacity and not significantly affected the sensory profile of special brandy. Based on sensory assessments, the sensory properties of these special brandies were completely acceptable for the assessors.",
publisher = "6th Central European Congress on Food, CEFood 2012",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "Antioxidant capacity and sensory characteristics of special herb brandy",
pages = "1375-1371",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2771"
}

Pecić, S., Veljović, M., Despotović, S., Leskošek-Čukalović, I., Nikšić, M., Vukosavljević, P.,& Nikićević, N.. (2012). Antioxidant capacity and sensory characteristics of special herb brandy. in CEFood 2012 - Proceedings of 6th Central European Congress on Food
6th Central European Congress on Food, CEFood 2012., 1371-1375.
https://hdl.handle.net/21.15107/rcub_agrospace_2771

Pecić S, Veljović M, Despotović S, Leskošek-Čukalović I, Nikšić M, Vukosavljević P, Nikićević N. Antioxidant capacity and sensory characteristics of special herb brandy. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:1371-1375.
https://hdl.handle.net/21.15107/rcub_agrospace_2771 .

Pecić, S., Veljović, Mile, Despotović, Saša, Leskošek-Čukalović, Ida, Nikšić, Miomir, Vukosavljević, Predrag, Nikićević, Ninoslav, "Antioxidant capacity and sensory characteristics of special herb brandy" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):1371-1375,
https://hdl.handle.net/21.15107/rcub_agrospace_2771 .

TY  - CONF
AU  - Pecić, S.
AU  - Veljović, Mile
AU  - Despotović, Saša
AU  - Tešević, Vele
AU  - Nikićević, Ninoslav
AU  - Nikšić, Miomir
PY  - 2011
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2413
AB  - Ganoderma lucidum has been used for more than 2000 years in traditional Chinese medicine. It is not edible mushroom since its fruiting bodies are tough and corky, but the extract of this mushroom can be used as additives for food or drinks. The reason for great attention of this mushroom is due to the wide variety of its bioactive compounds, such as triterpenes, polysaccharides (β-glucans), proteins, steroids etc. In the production of beverages, very important fact is that the Ganoderma is a rich source of bitter triterpenoids and bioactive polysaccharides. Brandy is an alcoholic beverage with a very long tradition in Serbia and it is produced by distillation of fermented fruits. Brandy can be mixed with different medicinal herbs, and according to Serbian tradition, these products are treated as forms of folk medicine. In this study, we investigated the sensory properties of special type of grape brandy and wine distillate, which were obtained by maceration of various amounts (0.5-2.5%) of fruit bodies of Ganoderma lucidum. The origin of strain of G. lucidum was from wild Bojčinska forest near Belgrade. Sensory characteristics of the brandies were determined using modified Bux-baum model of positive ranking (20 score max.). The samples of brandies were subject for sensory evaluation by a panel comprising 5 qualified testers. The results of the evaluation showed that total sensory quality of samples were between 16.7 and 17.85, which we consider as very good score. The best rated was the sample of grape brandy with 2.5% G. lucidum. The obtained results suggest that sensory properties of these special brandies were completely acceptable for the tasters. Supplementation of this mushroom with different kind of brandy can improve the sensory characteristics and health properties of spirit drinks.
PB  - 7th International Congress of Food Technologists, Biotechnologists and Nutritionists, 2011
C3  - 7th International Congress of Food Technologists, Biotechnologists and Nutritionists, Proceedings
T1  - The sensory properties of special brandy with ganoderma lucidum
EP  - 86
SP  - 83
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2413
ER  - 

@conference{
author = "Pecić, S. and Veljović, Mile and Despotović, Saša and Tešević, Vele and Nikićević, Ninoslav and Nikšić, Miomir",
year = "2011",
abstract = "Ganoderma lucidum has been used for more than 2000 years in traditional Chinese medicine. It is not edible mushroom since its fruiting bodies are tough and corky, but the extract of this mushroom can be used as additives for food or drinks. The reason for great attention of this mushroom is due to the wide variety of its bioactive compounds, such as triterpenes, polysaccharides (β-glucans), proteins, steroids etc. In the production of beverages, very important fact is that the Ganoderma is a rich source of bitter triterpenoids and bioactive polysaccharides. Brandy is an alcoholic beverage with a very long tradition in Serbia and it is produced by distillation of fermented fruits. Brandy can be mixed with different medicinal herbs, and according to Serbian tradition, these products are treated as forms of folk medicine. In this study, we investigated the sensory properties of special type of grape brandy and wine distillate, which were obtained by maceration of various amounts (0.5-2.5%) of fruit bodies of Ganoderma lucidum. The origin of strain of G. lucidum was from wild Bojčinska forest near Belgrade. Sensory characteristics of the brandies were determined using modified Bux-baum model of positive ranking (20 score max.). The samples of brandies were subject for sensory evaluation by a panel comprising 5 qualified testers. The results of the evaluation showed that total sensory quality of samples were between 16.7 and 17.85, which we consider as very good score. The best rated was the sample of grape brandy with 2.5% G. lucidum. The obtained results suggest that sensory properties of these special brandies were completely acceptable for the tasters. Supplementation of this mushroom with different kind of brandy can improve the sensory characteristics and health properties of spirit drinks.",
publisher = "7th International Congress of Food Technologists, Biotechnologists and Nutritionists, 2011",
journal = "7th International Congress of Food Technologists, Biotechnologists and Nutritionists, Proceedings",
title = "The sensory properties of special brandy with ganoderma lucidum",
pages = "86-83",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2413"
}

Pecić, S., Veljović, M., Despotović, S., Tešević, V., Nikićević, N.,& Nikšić, M.. (2011). The sensory properties of special brandy with ganoderma lucidum. in 7th International Congress of Food Technologists, Biotechnologists and Nutritionists, Proceedings
7th International Congress of Food Technologists, Biotechnologists and Nutritionists, 2011., 83-86.
https://hdl.handle.net/21.15107/rcub_agrospace_2413

Pecić S, Veljović M, Despotović S, Tešević V, Nikićević N, Nikšić M. The sensory properties of special brandy with ganoderma lucidum. in 7th International Congress of Food Technologists, Biotechnologists and Nutritionists, Proceedings. 2011;:83-86.
https://hdl.handle.net/21.15107/rcub_agrospace_2413 .

Pecić, S., Veljović, Mile, Despotović, Saša, Tešević, Vele, Nikićević, Ninoslav, Nikšić, Miomir, "The sensory properties of special brandy with ganoderma lucidum" in 7th International Congress of Food Technologists, Biotechnologists and Nutritionists, Proceedings (2011):83-86,
https://hdl.handle.net/21.15107/rcub_agrospace_2413 .

TY  - JOUR
AU  - Veljović, Mile
AU  - Djordjević, R.
AU  - Leskošek-Čukalović, Ida
AU  - Lakić, Nada
AU  - Despotović, Saša
AU  - Pecić, S.
AU  - Nedović, Viktor
PY  - 2010
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2311
AB  - J. Inst. Brew. 116(4), 440-444, 2010 The possibility of producing a beverage by wort fermentation enriched with grape must was examined. Must, from two different varieties of grapes, was added to conventional brewer's wort. The fermentation was carried out using a traditional method for lager beer production with the entire process taking thirty days. Following the fermentation process, a sensory analysis of the final product was performed and the total polyphenol content was determined. The results obtained suggest that it is possible to produce a pleasant beverage with some sensory properties similar to conventional beer. In addition to acceptable sensory properties, this drink was characterized by a higher alcohol (7-7.5% v/v) and polyphenol content.
PB  - Inst Brewing, London
T2  - Journal of the Institute of Brewing
T1  - The Possibility of Producing a Special Type of Beer Made from Wort with the Addition of Grape Must
EP  - 444
IS  - 4
SP  - 440
VL  - 116
DO  - 10.1002/j.2050-0416.2010.tb00795.x
ER  - 

@article{
author = "Veljović, Mile and Djordjević, R. and Leskošek-Čukalović, Ida and Lakić, Nada and Despotović, Saša and Pecić, S. and Nedović, Viktor",
year = "2010",
abstract = "J. Inst. Brew. 116(4), 440-444, 2010 The possibility of producing a beverage by wort fermentation enriched with grape must was examined. Must, from two different varieties of grapes, was added to conventional brewer's wort. The fermentation was carried out using a traditional method for lager beer production with the entire process taking thirty days. Following the fermentation process, a sensory analysis of the final product was performed and the total polyphenol content was determined. The results obtained suggest that it is possible to produce a pleasant beverage with some sensory properties similar to conventional beer. In addition to acceptable sensory properties, this drink was characterized by a higher alcohol (7-7.5% v/v) and polyphenol content.",
publisher = "Inst Brewing, London",
journal = "Journal of the Institute of Brewing",
title = "The Possibility of Producing a Special Type of Beer Made from Wort with the Addition of Grape Must",
pages = "444-440",
number = "4",
volume = "116",
doi = "10.1002/j.2050-0416.2010.tb00795.x"
}

Veljović, M., Djordjević, R., Leskošek-Čukalović, I., Lakić, N., Despotović, S., Pecić, S.,& Nedović, V.. (2010). The Possibility of Producing a Special Type of Beer Made from Wort with the Addition of Grape Must. in Journal of the Institute of Brewing
Inst Brewing, London., 116(4), 440-444.
https://doi.org/10.1002/j.2050-0416.2010.tb00795.x

Veljović M, Djordjević R, Leskošek-Čukalović I, Lakić N, Despotović S, Pecić S, Nedović V. The Possibility of Producing a Special Type of Beer Made from Wort with the Addition of Grape Must. in Journal of the Institute of Brewing. 2010;116(4):440-444.
doi:10.1002/j.2050-0416.2010.tb00795.x .

Veljović, Mile, Djordjević, R., Leskošek-Čukalović, Ida, Lakić, Nada, Despotović, Saša, Pecić, S., Nedović, Viktor, "The Possibility of Producing a Special Type of Beer Made from Wort with the Addition of Grape Must" in Journal of the Institute of Brewing, 116, no. 4 (2010):440-444,
https://doi.org/10.1002/j.2050-0416.2010.tb00795.x . .