TY  - JOUR
AU  - Pešić, Mirjana B.
AU  - Pešić, Milica M.
AU  - Bezbradica, Jelena
AU  - Stanojević, Anđela B.
AU  - Ivković, Petra
AU  - Milinčić, Danijel D.
AU  - Demin, Mirjana
AU  - Kostić, Aleksandar Ž.
AU  - Dojčinović, Biljana
AU  - Stanojević, Sladjana P.
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6357
AB  - The aim of this study was to produce an eco-innovative gluten-free bread with a pleasant taste and a unique formulation that includes the highest quality grains and pseudocereals (buckwheat; rice; and millet); and okara; a by-product of soy milk production. The mixture of pseudocereal and cereal flour contained buckwheat flour 45%, rice flour 33%, and millet flour 22%. Three gluten-free breads; each containing different contents of gluten-free flour (90%, 80%, and 70%, respectively); okara (10%, 20%, and 30%, respectively); and a control sample (without okara); were prepared and subjected to sensory evaluation. The okara-enriched gluten-free bread with the highest sensory score was selected for further analysis of physico-chemical (total proteins; total carbohydrates; insoluble fiber; soluble fiber; sugars; total lipids; saturated fatty acids; and salt) and functional properties (total phenolic content and antioxidant properties). The highest sensory scores were obtained for 30% okara-enriched gluten-free bread including taste; shape; odor; chewiness; and cross-section properties; classifying this bread in the category of very good quality and excellent quality (mean score 4.30 by trained evaluators and 4.59 by consumers). This bread was characterized by a high content of dietary fiber (14%), the absence of sugar; low content of saturated fatty acids (0.8%), rich source of proteins (8.8%) and certain minerals (e.g.,; iron; zinc); and low energy value (136.37 kcal/100g DW). Total phenolic content was 133.75 mgGAE/100g FW; whereas ferric reducing power; ABTS radical cation; and DPPH radical scavenging activity were 119.25 mgAA/100g FW; 86.80 mgTrolox/100g FW; and 49.92 mgTrolox/100g FW; respectively. Okara addition in gluten-free bread production enables the formulation of high-nutritive; good antioxidative; low-energy bread; and better soy milk waste management. © 2023 by the authors.
T2  - Molecules
T2  - Molecules
T1  - Okara-Enriched Gluten-Free Bread: Nutritional, Antioxidant and Sensory Properties
IS  - 10
VL  - 28
DO  - 10.3390/molecules28104098
ER  - 

@article{
author = "Pešić, Mirjana B. and Pešić, Milica M. and Bezbradica, Jelena and Stanojević, Anđela B. and Ivković, Petra and Milinčić, Danijel D. and Demin, Mirjana and Kostić, Aleksandar Ž. and Dojčinović, Biljana and Stanojević, Sladjana P.",
year = "2023",
abstract = "The aim of this study was to produce an eco-innovative gluten-free bread with a pleasant taste and a unique formulation that includes the highest quality grains and pseudocereals (buckwheat; rice; and millet); and okara; a by-product of soy milk production. The mixture of pseudocereal and cereal flour contained buckwheat flour 45%, rice flour 33%, and millet flour 22%. Three gluten-free breads; each containing different contents of gluten-free flour (90%, 80%, and 70%, respectively); okara (10%, 20%, and 30%, respectively); and a control sample (without okara); were prepared and subjected to sensory evaluation. The okara-enriched gluten-free bread with the highest sensory score was selected for further analysis of physico-chemical (total proteins; total carbohydrates; insoluble fiber; soluble fiber; sugars; total lipids; saturated fatty acids; and salt) and functional properties (total phenolic content and antioxidant properties). The highest sensory scores were obtained for 30% okara-enriched gluten-free bread including taste; shape; odor; chewiness; and cross-section properties; classifying this bread in the category of very good quality and excellent quality (mean score 4.30 by trained evaluators and 4.59 by consumers). This bread was characterized by a high content of dietary fiber (14%), the absence of sugar; low content of saturated fatty acids (0.8%), rich source of proteins (8.8%) and certain minerals (e.g.,; iron; zinc); and low energy value (136.37 kcal/100g DW). Total phenolic content was 133.75 mgGAE/100g FW; whereas ferric reducing power; ABTS radical cation; and DPPH radical scavenging activity were 119.25 mgAA/100g FW; 86.80 mgTrolox/100g FW; and 49.92 mgTrolox/100g FW; respectively. Okara addition in gluten-free bread production enables the formulation of high-nutritive; good antioxidative; low-energy bread; and better soy milk waste management. © 2023 by the authors.",
journal = "Molecules, Molecules",
title = "Okara-Enriched Gluten-Free Bread: Nutritional, Antioxidant and Sensory Properties",
number = "10",
volume = "28",
doi = "10.3390/molecules28104098"
}

Pešić, M. B., Pešić, M. M., Bezbradica, J., Stanojević, A. B., Ivković, P., Milinčić, D. D., Demin, M., Kostić, A. Ž., Dojčinović, B.,& Stanojević, S. P.. (2023). Okara-Enriched Gluten-Free Bread: Nutritional, Antioxidant and Sensory Properties. in Molecules, 28(10).
https://doi.org/10.3390/molecules28104098

Pešić MB, Pešić MM, Bezbradica J, Stanojević AB, Ivković P, Milinčić DD, Demin M, Kostić AŽ, Dojčinović B, Stanojević SP. Okara-Enriched Gluten-Free Bread: Nutritional, Antioxidant and Sensory Properties. in Molecules. 2023;28(10).
doi:10.3390/molecules28104098 .

Pešić, Mirjana B., Pešić, Milica M., Bezbradica, Jelena, Stanojević, Anđela B., Ivković, Petra, Milinčić, Danijel D., Demin, Mirjana, Kostić, Aleksandar Ž., Dojčinović, Biljana, Stanojević, Sladjana P., "Okara-Enriched Gluten-Free Bread: Nutritional, Antioxidant and Sensory Properties" in Molecules, 28, no. 10 (2023),
https://doi.org/10.3390/molecules28104098 . .

TY  - JOUR
AU  - ĆIRKOVIĆ, Aleksandra
AU  - DEMIN, Mirjana
AU  - FOTIRIĆ AKŠIĆ, Milica
AU  - RABRENOVIĆ, Biljana
PY  - 2023
UR  - https://www.researchgate.net/publication/374305214_Processing_waste_bioactive_components_and_antioxidant_capacity_of_cold-pressed_oils_from_some_fruit_seeds
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6490
AB  - In this study, the possible use of seeds after fruit processing to obtain unconventional cold-pressed edible oil was investigated. For this purpose, seeds of quince, sour cherries and plum were used. Fatty acid composition, antioxidant activity, peroxide and acid value, oxidative stability, and tocopherols and phytosterols content were determined in the studied oils. Plum seed oil was dominated by oleic acid, while quince and sour cherry seed oils contained abundant linoleic acid. The total polyphenol content in the studied oils ranged from 2.28 to 9.03 mg GAE 100 mL-1. Antioxidant properties (ABTS, DPPH, FRP) were associated with tocopherol content. All three studied oils were rich in β-sitosterol. The oxidative stability of the studied oil samples varied and ranged from 1.92 h-31.17 h. Quince seed oil had the highest content of α-tocopherol (44.30 mg 100 g-1) and plum seed oil had the lowest (3 mg 100 g-1), while sour cherry seed oil had the highest content of β+γ-tocopherol (17.19 mg 100 g-1). The results show that oil from quince, sour cherry, and plum seeds is suitable for the production of a high quality cold-pressed oil. The use of this type of waste from fruit processing contributes to waste reduction and promotes the circular economy.
PB  - University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca
T2  - Notulae Botanicae Horti Agrobotanici Cluj-Napoca
T1  - Processing waste: bioactive components and antioxidant capacity of cold-pressed oils from some fruit seeds
IS  - 3
SP  - 13241
VL  - 51
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6490
ER  - 

@article{
author = "ĆIRKOVIĆ, Aleksandra and DEMIN, Mirjana and FOTIRIĆ AKŠIĆ, Milica and RABRENOVIĆ, Biljana",
year = "2023",
abstract = "In this study, the possible use of seeds after fruit processing to obtain unconventional cold-pressed edible oil was investigated. For this purpose, seeds of quince, sour cherries and plum were used. Fatty acid composition, antioxidant activity, peroxide and acid value, oxidative stability, and tocopherols and phytosterols content were determined in the studied oils. Plum seed oil was dominated by oleic acid, while quince and sour cherry seed oils contained abundant linoleic acid. The total polyphenol content in the studied oils ranged from 2.28 to 9.03 mg GAE 100 mL-1. Antioxidant properties (ABTS, DPPH, FRP) were associated with tocopherol content. All three studied oils were rich in β-sitosterol. The oxidative stability of the studied oil samples varied and ranged from 1.92 h-31.17 h. Quince seed oil had the highest content of α-tocopherol (44.30 mg 100 g-1) and plum seed oil had the lowest (3 mg 100 g-1), while sour cherry seed oil had the highest content of β+γ-tocopherol (17.19 mg 100 g-1). The results show that oil from quince, sour cherry, and plum seeds is suitable for the production of a high quality cold-pressed oil. The use of this type of waste from fruit processing contributes to waste reduction and promotes the circular economy.",
publisher = "University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca",
journal = "Notulae Botanicae Horti Agrobotanici Cluj-Napoca",
title = "Processing waste: bioactive components and antioxidant capacity of cold-pressed oils from some fruit seeds",
number = "3",
pages = "13241",
volume = "51",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6490"
}

ĆIRKOVIĆ, A., DEMIN, M., FOTIRIĆ AKŠIĆ, M.,& RABRENOVIĆ, B.. (2023). Processing waste: bioactive components and antioxidant capacity of cold-pressed oils from some fruit seeds. in Notulae Botanicae Horti Agrobotanici Cluj-Napoca
University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca., 51(3), 13241.
https://hdl.handle.net/21.15107/rcub_agrospace_6490

ĆIRKOVIĆ A, DEMIN M, FOTIRIĆ AKŠIĆ M, RABRENOVIĆ B. Processing waste: bioactive components and antioxidant capacity of cold-pressed oils from some fruit seeds. in Notulae Botanicae Horti Agrobotanici Cluj-Napoca. 2023;51(3):13241.
https://hdl.handle.net/21.15107/rcub_agrospace_6490 .

ĆIRKOVIĆ, Aleksandra, DEMIN, Mirjana, FOTIRIĆ AKŠIĆ, Milica, RABRENOVIĆ, Biljana, "Processing waste: bioactive components and antioxidant capacity of cold-pressed oils from some fruit seeds" in Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 51, no. 3 (2023):13241,
https://hdl.handle.net/21.15107/rcub_agrospace_6490 .

TY  - JOUR
AU  - Rabrenović, B.B.
AU  - Demin, M.A.
AU  - Basić, M.G.
AU  - Pezo, L.L.
AU  - Paunović, D.M.
AU  - Sovtić, F.S.
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5828
AB  - Plum kernels of the “Čačanska rodna” variety, by-products from plum brandy production, were collected before and after fermentation and distillation, and used for cold-pressed oil production. Fatty acid and tocopherol contents were determined by capillary GC and HPLC, while the oxidation stability of the resulting cold-pressed oils was tested by the Rancimat method. The results showed that oleic fatty acid was dominant in the oil samples with a content of 56.6 to 61.8%, regardless of the plum kernels' origin. The fermentation and distillation processes had a pronounced effect on the tocopherol content and oxidative stability of the resulting kernel oils. Tocopherol contents were 61.8 mg·100g-1, 87.4 mg·100g-1, 79.6 mg·100g-1 of oil, while the induction periods were 38.7, 44.4 and 33.6 hours for samples before fermentation, after fermentation and distillation, respectively. Based on the results, it could be concluded that the fermentation process increased the content of tocopherols in kernel oil whereas the high temperature during the distillation process adversely affected the tocopherol content and oxidative stability of the obtained kernel oil.
PB  - CSIC Consejo Superior de Investigaciones Cientificas
T2  - Grasas y Aceites
T1  - Impact of plum processing on the quality and oxidative stability of cold-pressed kernel oil [Impacto del procesamiento de ciruelas en la calidad y la estabilidad oxidativa del aceite del hueso prensado en frío]
IS  - 1
SP  - e395
VL  - 72
DO  - 10.3989/GYA.0100201
ER  - 

@article{
author = "Rabrenović, B.B. and Demin, M.A. and Basić, M.G. and Pezo, L.L. and Paunović, D.M. and Sovtić, F.S.",
year = "2021",
abstract = "Plum kernels of the “Čačanska rodna” variety, by-products from plum brandy production, were collected before and after fermentation and distillation, and used for cold-pressed oil production. Fatty acid and tocopherol contents were determined by capillary GC and HPLC, while the oxidation stability of the resulting cold-pressed oils was tested by the Rancimat method. The results showed that oleic fatty acid was dominant in the oil samples with a content of 56.6 to 61.8%, regardless of the plum kernels' origin. The fermentation and distillation processes had a pronounced effect on the tocopherol content and oxidative stability of the resulting kernel oils. Tocopherol contents were 61.8 mg·100g-1, 87.4 mg·100g-1, 79.6 mg·100g-1 of oil, while the induction periods were 38.7, 44.4 and 33.6 hours for samples before fermentation, after fermentation and distillation, respectively. Based on the results, it could be concluded that the fermentation process increased the content of tocopherols in kernel oil whereas the high temperature during the distillation process adversely affected the tocopherol content and oxidative stability of the obtained kernel oil.",
publisher = "CSIC Consejo Superior de Investigaciones Cientificas",
journal = "Grasas y Aceites",
title = "Impact of plum processing on the quality and oxidative stability of cold-pressed kernel oil [Impacto del procesamiento de ciruelas en la calidad y la estabilidad oxidativa del aceite del hueso prensado en frío]",
number = "1",
pages = "e395",
volume = "72",
doi = "10.3989/GYA.0100201"
}

Rabrenović, B.B., Demin, M.A., Basić, M.G., Pezo, L.L., Paunović, D.M.,& Sovtić, F.S.. (2021). Impact of plum processing on the quality and oxidative stability of cold-pressed kernel oil [Impacto del procesamiento de ciruelas en la calidad y la estabilidad oxidativa del aceite del hueso prensado en frío]. in Grasas y Aceites
CSIC Consejo Superior de Investigaciones Cientificas., 72(1), e395.
https://doi.org/10.3989/GYA.0100201

Rabrenović B, Demin M, Basić M, Pezo L, Paunović D, Sovtić F. Impact of plum processing on the quality and oxidative stability of cold-pressed kernel oil [Impacto del procesamiento de ciruelas en la calidad y la estabilidad oxidativa del aceite del hueso prensado en frío]. in Grasas y Aceites. 2021;72(1):e395.
doi:10.3989/GYA.0100201 .

Rabrenović, B.B., Demin, M.A., Basić, M.G., Pezo, L.L., Paunović, D.M., Sovtić, F.S., "Impact of plum processing on the quality and oxidative stability of cold-pressed kernel oil [Impacto del procesamiento de ciruelas en la calidad y la estabilidad oxidativa del aceite del hueso prensado en frío]" in Grasas y Aceites, 72, no. 1 (2021):e395,
https://doi.org/10.3989/GYA.0100201 . .

TY  - JOUR
AU  - Paunović, Dragana
AU  - Demin, Mirjana
AU  - Petrović, Tanja
AU  - Marković, Jovana M.
AU  - Vujasinović, Vesna B.
AU  - Rabrenović, Biljana
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5488
AB  - The refined sunflower and palm oils are used in the food industry for the production of fried potatoes. Literary data have shown that palm oil had less tendency to degradation than sunflower oil due to its fatty acid composition. However, palm olein is a palm oil fraction and therefore has a different composition of fatty acids. The aim of this study was to investigate the quality of the refined palm olein in relation to the refined linoleic type sunflower oil during the production of fried potatoes. The oil samples were used for multiple frying during the seven days (40 minutes per day at a temperature of 165o C). The peroxide value and free fatty acid content (acid value) were determined by standard analytical methods. The results showed that the peroxide value in sunflower oil and palm olein increased by 75.0% and 77.8%, while the acid value increased by 50.0% and 26.8%, respectively, in relation to their initial values in the fresh oil samples. Based on these results, it can be concluded that the palm olein was more suitable for frying. However, this finding cannot be reported with certainty because the quality of the oil depends on many more parameters, not only on those analysed in this paper.
AB  - U prehrambenoj industriji se za proizvodnju prženog krompira koriste rafinisano suncokretovo i palmino ulje. Prema literaturnim podacima, palmino ulje ima manju sklonost ka degradacionim promenama u odnosu na suncokretovo ulje, zahvaljujući sastavu masnih kiselina. Međutim, palmin olein je frakcija palminog ulja i samim tim ima drugačiji sastav masnih kiselina. Cilj ovog rada bio je da se ispita kvalitet rafinisanog palminog oleina u odnosu na rafinisano suncokretovo ulje tokom proizvodnje prženog krompira. Uzorci ulja su korišćeni za višestruko prženje tokom sedam dana (po 40 minuta svakog dana, na temperaturi od 165o C). Peroksidni broj i sadržaj slobodnih masnih kiselina (kiselinski broj) određeni su standardnim analitičkim metodama. Rezultati su pokazali da se peroksidni broj u suncokretovom ulju i palminom oleinu povećao 75,0% odnosno 77,8%, dok se kiselinski broj povećao 50,0% odnosno 26,8%, u odnosu na početne vrednosti u uzorcima svežeg ulja. Na osnovu ovih rezultata može se zaključiti da je palmin olein pogodniji za prženje. Međutim, ovaj zaključak se ne može navesti sa sigurnošću jer kvalitet ulja zavisi od mnogo više parametara, a ne samo od onih analiziranih u ovom radu.
PB  - Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd
T2  - Journal of Agricultural Sciences (Belgrade)
T1  - Quality parameters of sunflower oil and palm olein during multiple frying
T1  - Parametri kvaliteta suncokretovog ulja i palminog oleina tokom višestrukog prženja
EP  - 68
IS  - 1
SP  - 61
VL  - 65
DO  - 10.2298/JAS2001061P
ER  - 

@article{
author = "Paunović, Dragana and Demin, Mirjana and Petrović, Tanja and Marković, Jovana M. and Vujasinović, Vesna B. and Rabrenović, Biljana",
year = "2020",
abstract = "The refined sunflower and palm oils are used in the food industry for the production of fried potatoes. Literary data have shown that palm oil had less tendency to degradation than sunflower oil due to its fatty acid composition. However, palm olein is a palm oil fraction and therefore has a different composition of fatty acids. The aim of this study was to investigate the quality of the refined palm olein in relation to the refined linoleic type sunflower oil during the production of fried potatoes. The oil samples were used for multiple frying during the seven days (40 minutes per day at a temperature of 165o C). The peroxide value and free fatty acid content (acid value) were determined by standard analytical methods. The results showed that the peroxide value in sunflower oil and palm olein increased by 75.0% and 77.8%, while the acid value increased by 50.0% and 26.8%, respectively, in relation to their initial values in the fresh oil samples. Based on these results, it can be concluded that the palm olein was more suitable for frying. However, this finding cannot be reported with certainty because the quality of the oil depends on many more parameters, not only on those analysed in this paper., U prehrambenoj industriji se za proizvodnju prženog krompira koriste rafinisano suncokretovo i palmino ulje. Prema literaturnim podacima, palmino ulje ima manju sklonost ka degradacionim promenama u odnosu na suncokretovo ulje, zahvaljujući sastavu masnih kiselina. Međutim, palmin olein je frakcija palminog ulja i samim tim ima drugačiji sastav masnih kiselina. Cilj ovog rada bio je da se ispita kvalitet rafinisanog palminog oleina u odnosu na rafinisano suncokretovo ulje tokom proizvodnje prženog krompira. Uzorci ulja su korišćeni za višestruko prženje tokom sedam dana (po 40 minuta svakog dana, na temperaturi od 165o C). Peroksidni broj i sadržaj slobodnih masnih kiselina (kiselinski broj) određeni su standardnim analitičkim metodama. Rezultati su pokazali da se peroksidni broj u suncokretovom ulju i palminom oleinu povećao 75,0% odnosno 77,8%, dok se kiselinski broj povećao 50,0% odnosno 26,8%, u odnosu na početne vrednosti u uzorcima svežeg ulja. Na osnovu ovih rezultata može se zaključiti da je palmin olein pogodniji za prženje. Međutim, ovaj zaključak se ne može navesti sa sigurnošću jer kvalitet ulja zavisi od mnogo više parametara, a ne samo od onih analiziranih u ovom radu.",
publisher = "Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd",
journal = "Journal of Agricultural Sciences (Belgrade)",
title = "Quality parameters of sunflower oil and palm olein during multiple frying, Parametri kvaliteta suncokretovog ulja i palminog oleina tokom višestrukog prženja",
pages = "68-61",
number = "1",
volume = "65",
doi = "10.2298/JAS2001061P"
}

Paunović, D., Demin, M., Petrović, T., Marković, J. M., Vujasinović, V. B.,& Rabrenović, B.. (2020). Quality parameters of sunflower oil and palm olein during multiple frying. in Journal of Agricultural Sciences (Belgrade)
Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd., 65(1), 61-68.
https://doi.org/10.2298/JAS2001061P

Paunović D, Demin M, Petrović T, Marković JM, Vujasinović VB, Rabrenović B. Quality parameters of sunflower oil and palm olein during multiple frying. in Journal of Agricultural Sciences (Belgrade). 2020;65(1):61-68.
doi:10.2298/JAS2001061P .

Paunović, Dragana, Demin, Mirjana, Petrović, Tanja, Marković, Jovana M., Vujasinović, Vesna B., Rabrenović, Biljana, "Quality parameters of sunflower oil and palm olein during multiple frying" in Journal of Agricultural Sciences (Belgrade), 65, no. 1 (2020):61-68,
https://doi.org/10.2298/JAS2001061P . .

TY  - JOUR
AU  - Purić, Milos
AU  - Rabrenović, Biljana
AU  - Rac, Vladislav
AU  - Pezo, Lato
AU  - Tomašević, Igor
AU  - Demin, Mirjana
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5276
AB  - This paper examined the effect of adding the ground defatted apple seed cakes (DASC) to chemical characteristics, colour, antioxidant potential, the textural and sensory quality of wheat bread. Adding 5% and 20% DASC of three varieties of apples (Golden Delicious, Idared and Sumatovka) to the total amount of wheat flour significantly increased insoluble fibre and protein content in the tested bread samples, primarily in the bread sample supplemented with 20% DASC of Sumatovka (7.21% and 15.99%, respectively). The highest total polyphenol content and the best antioxidant potential was found in the samples supplemented with 20% DASC. In comparison, the best sensory characteristics and textural properties were found in the samples supplemented with 5% DASC. The bread samples supplemented with 20% Sumatovka had the highest content of insoluble fibre, proteins, total polyphenol content, antioxidant potential and the lowest change in freshness, while the bread samples supplemented with 5% Golden Delicious had the highest content of soluble fibre, brightness and chewiness. Finally, we obtained enriched bread with proteins and fibre, low energy value, high antioxidant potential, good texture and very acceptable sensory characteristics. The variety of apples and the share of DASC affected the tested characteristics.
PB  - Elsevier, Amsterdam
T2  - LWT-Food Science and Technology
T1  - Application of defatted apple seed cakes as a by-product for the enrichment of wheat bread
VL  - 130
DO  - 10.1016/j.lwt.2020.109391
ER  - 

@article{
author = "Purić, Milos and Rabrenović, Biljana and Rac, Vladislav and Pezo, Lato and Tomašević, Igor and Demin, Mirjana",
year = "2020",
abstract = "This paper examined the effect of adding the ground defatted apple seed cakes (DASC) to chemical characteristics, colour, antioxidant potential, the textural and sensory quality of wheat bread. Adding 5% and 20% DASC of three varieties of apples (Golden Delicious, Idared and Sumatovka) to the total amount of wheat flour significantly increased insoluble fibre and protein content in the tested bread samples, primarily in the bread sample supplemented with 20% DASC of Sumatovka (7.21% and 15.99%, respectively). The highest total polyphenol content and the best antioxidant potential was found in the samples supplemented with 20% DASC. In comparison, the best sensory characteristics and textural properties were found in the samples supplemented with 5% DASC. The bread samples supplemented with 20% Sumatovka had the highest content of insoluble fibre, proteins, total polyphenol content, antioxidant potential and the lowest change in freshness, while the bread samples supplemented with 5% Golden Delicious had the highest content of soluble fibre, brightness and chewiness. Finally, we obtained enriched bread with proteins and fibre, low energy value, high antioxidant potential, good texture and very acceptable sensory characteristics. The variety of apples and the share of DASC affected the tested characteristics.",
publisher = "Elsevier, Amsterdam",
journal = "LWT-Food Science and Technology",
title = "Application of defatted apple seed cakes as a by-product for the enrichment of wheat bread",
volume = "130",
doi = "10.1016/j.lwt.2020.109391"
}

Purić, M., Rabrenović, B., Rac, V., Pezo, L., Tomašević, I.,& Demin, M.. (2020). Application of defatted apple seed cakes as a by-product for the enrichment of wheat bread. in LWT-Food Science and Technology
Elsevier, Amsterdam., 130.
https://doi.org/10.1016/j.lwt.2020.109391

Purić M, Rabrenović B, Rac V, Pezo L, Tomašević I, Demin M. Application of defatted apple seed cakes as a by-product for the enrichment of wheat bread. in LWT-Food Science and Technology. 2020;130.
doi:10.1016/j.lwt.2020.109391 .

Purić, Milos, Rabrenović, Biljana, Rac, Vladislav, Pezo, Lato, Tomašević, Igor, Demin, Mirjana, "Application of defatted apple seed cakes as a by-product for the enrichment of wheat bread" in LWT-Food Science and Technology, 130 (2020),
https://doi.org/10.1016/j.lwt.2020.109391 . .

TY  - JOUR
AU  - Demin, Mirjana
AU  - Rabrenović, Biljana
AU  - Pezo, Lato
AU  - Laličić-Petronijević, Jovanka
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5354
AB  - This research was aimed to establish the optimum formulation of crackers based on buckwheat and rye flour, chia seed and extra virgin olive oil and subsequently examine the nutritional value of final products. The addition of chia seeds significantly affected the content of alpha-linolenic fatty acid, influencing the nutritional value of crackers, which led to the remarkable reduction in the omega-6/omega-3 ratio in both rye (2.5:1) and buckwheat crackers (2.4:1). Most of the amino acids (except serine, alanine, cystine) were not significantly (p  lt  0.05) affected by the share of chia seeds, as well as the type of flour used. Due to high dietary fiber and protein content, the investigated cracker may have a claim "source of fiber" and "source of protein". Sensory evaluation of crackers showed that all examined samples of crackers exhibited excellent quality, implying that the presence of chia did not diminish, but rather improved some sensory attributes, such as texture.
PB  - Springer, New York
T2  - Journal of Food Measurement and Characterization
T1  - Influence of chia seeds (Salvia hispanica L.) and extra virgin olive oil addition on nutritional properties of salty crackers
EP  - 387
IS  - 1
SP  - 378
VL  - 14
DO  - 10.1007/s11694-019-00300-7
ER  - 

@article{
author = "Demin, Mirjana and Rabrenović, Biljana and Pezo, Lato and Laličić-Petronijević, Jovanka",
year = "2020",
abstract = "This research was aimed to establish the optimum formulation of crackers based on buckwheat and rye flour, chia seed and extra virgin olive oil and subsequently examine the nutritional value of final products. The addition of chia seeds significantly affected the content of alpha-linolenic fatty acid, influencing the nutritional value of crackers, which led to the remarkable reduction in the omega-6/omega-3 ratio in both rye (2.5:1) and buckwheat crackers (2.4:1). Most of the amino acids (except serine, alanine, cystine) were not significantly (p  lt  0.05) affected by the share of chia seeds, as well as the type of flour used. Due to high dietary fiber and protein content, the investigated cracker may have a claim "source of fiber" and "source of protein". Sensory evaluation of crackers showed that all examined samples of crackers exhibited excellent quality, implying that the presence of chia did not diminish, but rather improved some sensory attributes, such as texture.",
publisher = "Springer, New York",
journal = "Journal of Food Measurement and Characterization",
title = "Influence of chia seeds (Salvia hispanica L.) and extra virgin olive oil addition on nutritional properties of salty crackers",
pages = "387-378",
number = "1",
volume = "14",
doi = "10.1007/s11694-019-00300-7"
}

Demin, M., Rabrenović, B., Pezo, L.,& Laličić-Petronijević, J.. (2020). Influence of chia seeds (Salvia hispanica L.) and extra virgin olive oil addition on nutritional properties of salty crackers. in Journal of Food Measurement and Characterization
Springer, New York., 14(1), 378-387.
https://doi.org/10.1007/s11694-019-00300-7

Demin M, Rabrenović B, Pezo L, Laličić-Petronijević J. Influence of chia seeds (Salvia hispanica L.) and extra virgin olive oil addition on nutritional properties of salty crackers. in Journal of Food Measurement and Characterization. 2020;14(1):378-387.
doi:10.1007/s11694-019-00300-7 .

Demin, Mirjana, Rabrenović, Biljana, Pezo, Lato, Laličić-Petronijević, Jovanka, "Influence of chia seeds (Salvia hispanica L.) and extra virgin olive oil addition on nutritional properties of salty crackers" in Journal of Food Measurement and Characterization, 14, no. 1 (2020):378-387,
https://doi.org/10.1007/s11694-019-00300-7 . .

TY  - GEN
AU  - Paunović, Dragana
AU  - Demin, Mirjana
AU  - Petrović, Tanja
AU  - Marković, Jovana
AU  - Vujasinović, Vesna
AU  - Rabrenović, Biljana
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6894
AB  - The refined sunflower and palm oil are used in the food industry for the production of French 
fries. Literary data have been shown that the palm oil had less tendency to degradation than 
sunflower oil, due to its fatty acid composition. However, palm olein is a palm oil fraction and 
therefore has a different composition of fatty acids. The aim of this study was to investigate 
quality of the refined palm olein in relation to the refined sunflower oil during the production 
of French fries. The oil samples were used for multiple frying during seven days (40 minutes 
per day at a temperature of 165 °C). The peroxide number and free fatty acids content (acid 
number) were determined by standard analytical methods. The results showed that the peroxide 
number in sunflower oil and palm olein increased by 75.0% and 77.8%, while the acid number 
increased by 50.0% and 26.8%, respectively, in relation to their initial values in fresh oil 
samples. Based on these results it can be concluded that the palm olein was more suitable for 
frying. However, this finding cannot be indicated with certainty because the quality of the oil 
depends on many more parameters, not only of analyzed in this paper.
T2  - 1st International Conference on Advanced Production and Processing
T1  - The quality of sunflower oil and palm olein during the production of french fries
SP  - 34
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6894
ER  - 

@misc{
author = "Paunović, Dragana and Demin, Mirjana and Petrović, Tanja and Marković, Jovana and Vujasinović, Vesna and Rabrenović, Biljana",
year = "2019",
abstract = "The refined sunflower and palm oil are used in the food industry for the production of French 
fries. Literary data have been shown that the palm oil had less tendency to degradation than 
sunflower oil, due to its fatty acid composition. However, palm olein is a palm oil fraction and 
therefore has a different composition of fatty acids. The aim of this study was to investigate 
quality of the refined palm olein in relation to the refined sunflower oil during the production 
of French fries. The oil samples were used for multiple frying during seven days (40 minutes 
per day at a temperature of 165 °C). The peroxide number and free fatty acids content (acid 
number) were determined by standard analytical methods. The results showed that the peroxide 
number in sunflower oil and palm olein increased by 75.0% and 77.8%, while the acid number 
increased by 50.0% and 26.8%, respectively, in relation to their initial values in fresh oil 
samples. Based on these results it can be concluded that the palm olein was more suitable for 
frying. However, this finding cannot be indicated with certainty because the quality of the oil 
depends on many more parameters, not only of analyzed in this paper.",
journal = "1st International Conference on Advanced Production and Processing",
title = "The quality of sunflower oil and palm olein during the production of french fries",
pages = "34",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6894"
}

Paunović, D., Demin, M., Petrović, T., Marković, J., Vujasinović, V.,& Rabrenović, B.. (2019). The quality of sunflower oil and palm olein during the production of french fries. in 1st International Conference on Advanced Production and Processing, 34.
https://hdl.handle.net/21.15107/rcub_agrospace_6894

Paunović D, Demin M, Petrović T, Marković J, Vujasinović V, Rabrenović B. The quality of sunflower oil and palm olein during the production of french fries. in 1st International Conference on Advanced Production and Processing. 2019;:34.
https://hdl.handle.net/21.15107/rcub_agrospace_6894 .

Paunović, Dragana, Demin, Mirjana, Petrović, Tanja, Marković, Jovana, Vujasinović, Vesna, Rabrenović, Biljana, "The quality of sunflower oil and palm olein during the production of french fries" in 1st International Conference on Advanced Production and Processing (2019):34,
https://hdl.handle.net/21.15107/rcub_agrospace_6894 .

TY  - JOUR
AU  - Rabrenović, Biljana
AU  - Demin, Mirjana
AU  - Laličić-Petronijević, Jovanka
PY  - 2014
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3639
AB  - Salvia hispanica L., commonly known as chia, is pseudocereal present on the market in the form of seeds, which are sold in health food stores and usually are imported, as they are not grown commercially in our country. Chia originates from South America where it is grown for centuries and used as food, and is particularly distinctive and important because of essential ω-3, α-linolenic fatty acid content. Chia seeds oil contains up to 69.3 g/100 g of α-linolenic acid, which makes it the richest source of these fatty acids, compared to camelina (false flax) oil (Camelina sativa L.), containing 36 g/100 g, perilla oil (Perilla frutescens L.) with amount of 53 g/100 g and flaxseed oil (Linum usitatissimum L.) containing 57 g/100 g of α-linolenic fatty acid. The total oil content in the chia seeds can be up to 38.6 g/100 g. Also, the chia seeds are characterized by a high amount of protein (19-27 g/100 g), as well as dietary fiber (30 g/100 g).
AB  - Salvia hispanica L. poznatija pod imenom čia je pseudožitarica koja je prisutna na našem tržištu u vidu semenki koje se prodaju u radnjama zdrave hrane i najčešće potiču iz uvoza, jer se čia kod nas komercijalno ne uzgaja. Čia vodi poreklo iz Južne Amerike gde se već vekovima gaji i koristi u ishrani, a ono što je posebno čini važnom jeste sadržaj esencijalne ω-3 masne kiseline, α-linolenske. Ulje semenki čie sadrži i do 69,3 g/100 g α-linolenske kiseline, što je čini najbogatijim izvorom ove masne kiseline, u poređenju sa uljem semenki divljeg lana (Camelina sativa L.) koje sadrži 36 g/100 g, perila ulja (Perilla frutescens L.) sa 53 g/100 g i uljem semenki lana (Linum usitatissimum L.) koje sadrži 57 g/100 g α-linolenske kiseline. Sadržaj ulja u semenkama čie može biti i i do 38,6 g/100 g semena. Takođe, semenke karakteriše visok sadržaj proteina (19-27 g/100 g) i dijetetskih vlakana (do 30 g/100 g).
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad
T2  - Uljarstvo
T1  - Salvia hispanica L.: A potential new seed material for production of nutritionally valuable oil
T1  - Salvia hispanica L. - potencijalna sirovina za dobijanje nutritivno vrednog ulja
EP  - 84
IS  - 1
SP  - 77
VL  - 45
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_3639
ER  - 

@article{
author = "Rabrenović, Biljana and Demin, Mirjana and Laličić-Petronijević, Jovanka",
year = "2014",
abstract = "Salvia hispanica L., commonly known as chia, is pseudocereal present on the market in the form of seeds, which are sold in health food stores and usually are imported, as they are not grown commercially in our country. Chia originates from South America where it is grown for centuries and used as food, and is particularly distinctive and important because of essential ω-3, α-linolenic fatty acid content. Chia seeds oil contains up to 69.3 g/100 g of α-linolenic acid, which makes it the richest source of these fatty acids, compared to camelina (false flax) oil (Camelina sativa L.), containing 36 g/100 g, perilla oil (Perilla frutescens L.) with amount of 53 g/100 g and flaxseed oil (Linum usitatissimum L.) containing 57 g/100 g of α-linolenic fatty acid. The total oil content in the chia seeds can be up to 38.6 g/100 g. Also, the chia seeds are characterized by a high amount of protein (19-27 g/100 g), as well as dietary fiber (30 g/100 g)., Salvia hispanica L. poznatija pod imenom čia je pseudožitarica koja je prisutna na našem tržištu u vidu semenki koje se prodaju u radnjama zdrave hrane i najčešće potiču iz uvoza, jer se čia kod nas komercijalno ne uzgaja. Čia vodi poreklo iz Južne Amerike gde se već vekovima gaji i koristi u ishrani, a ono što je posebno čini važnom jeste sadržaj esencijalne ω-3 masne kiseline, α-linolenske. Ulje semenki čie sadrži i do 69,3 g/100 g α-linolenske kiseline, što je čini najbogatijim izvorom ove masne kiseline, u poređenju sa uljem semenki divljeg lana (Camelina sativa L.) koje sadrži 36 g/100 g, perila ulja (Perilla frutescens L.) sa 53 g/100 g i uljem semenki lana (Linum usitatissimum L.) koje sadrži 57 g/100 g α-linolenske kiseline. Sadržaj ulja u semenkama čie može biti i i do 38,6 g/100 g semena. Takođe, semenke karakteriše visok sadržaj proteina (19-27 g/100 g) i dijetetskih vlakana (do 30 g/100 g).",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad",
journal = "Uljarstvo",
title = "Salvia hispanica L.: A potential new seed material for production of nutritionally valuable oil, Salvia hispanica L. - potencijalna sirovina za dobijanje nutritivno vrednog ulja",
pages = "84-77",
number = "1",
volume = "45",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_3639"
}

Rabrenović, B., Demin, M.,& Laličić-Petronijević, J.. (2014). Salvia hispanica L.: A potential new seed material for production of nutritionally valuable oil. in Uljarstvo
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad., 45(1), 77-84.
https://hdl.handle.net/21.15107/rcub_agrospace_3639

Rabrenović B, Demin M, Laličić-Petronijević J. Salvia hispanica L.: A potential new seed material for production of nutritionally valuable oil. in Uljarstvo. 2014;45(1):77-84.
https://hdl.handle.net/21.15107/rcub_agrospace_3639 .

Rabrenović, Biljana, Demin, Mirjana, Laličić-Petronijević, Jovanka, "Salvia hispanica L.: A potential new seed material for production of nutritionally valuable oil" in Uljarstvo, 45, no. 1 (2014):77-84,
https://hdl.handle.net/21.15107/rcub_agrospace_3639 .

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  - Simurina, Olivera D.
AU  - Popov, Stevan D.
AU  - Filipcev, Bojana V.
AU  - Dodić, Jelena M.
AU  - Bodroza-Solarov, Marija I.
AU  - Demin, Mirjana
AU  - Njezić, Zvonko B.
PY  - 2014
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3436
AB  - Over the past decade, extreme variations in climatic conditions have been observed, which in combination with inadequate agro techniques lead to decreased quality of mercantile wheat, i.e. flour. The application of improvers can optimise the quality of substandard wheat flour. This paper focuses on systematic analysis of individual and interaction effects of ascorbic acid and trans-glutaminase as dough strengthening improvers. The effects were investigated using response surface methodology. Transglutaminase had much higher linear effect on the rheological and fermentative properties of dough from sub-standard flour than L-ascorbic acid. Both transglutaminase and L-ascorbic acid additions had a significant linear effect on the increase of bread specific volume. Effects of transglutaminase and ascorbic acid are dependent on the applied concentrations and it is necessary to determine the optimal concentration in order to achieve the maximum quality of the dough and bread. Optimal levels of tested improvers were determined using appropriate statistical techniques, which applied the desirability function. It was found that the combination of 30 mg/kg of transglutaminase and 75.8 mg/kg of L-ascorbic acid achieved positive synergistic effects on rheological and fermentative wheat dough properties, as well on textural properties and specific volume of bread made from substandard quality flour.
PB  - Savez hemijskih inženjera, Beograd
T2  - Chemical Industry and Chemical Engineering Quarterly / CICEQ
T1  - Modelling the effects of transglutaminase and l-ascorbic acid on substandard quality wheat flour by response surface methodology
EP  - 480
IS  - 4
SP  - 471
VL  - 20
DO  - 10.2298/CICEQ121127029S
ER  - 

@article{
author = "Simurina, Olivera D. and Popov, Stevan D. and Filipcev, Bojana V. and Dodić, Jelena M. and Bodroza-Solarov, Marija I. and Demin, Mirjana and Njezić, Zvonko B.",
year = "2014",
abstract = "Over the past decade, extreme variations in climatic conditions have been observed, which in combination with inadequate agro techniques lead to decreased quality of mercantile wheat, i.e. flour. The application of improvers can optimise the quality of substandard wheat flour. This paper focuses on systematic analysis of individual and interaction effects of ascorbic acid and trans-glutaminase as dough strengthening improvers. The effects were investigated using response surface methodology. Transglutaminase had much higher linear effect on the rheological and fermentative properties of dough from sub-standard flour than L-ascorbic acid. Both transglutaminase and L-ascorbic acid additions had a significant linear effect on the increase of bread specific volume. Effects of transglutaminase and ascorbic acid are dependent on the applied concentrations and it is necessary to determine the optimal concentration in order to achieve the maximum quality of the dough and bread. Optimal levels of tested improvers were determined using appropriate statistical techniques, which applied the desirability function. It was found that the combination of 30 mg/kg of transglutaminase and 75.8 mg/kg of L-ascorbic acid achieved positive synergistic effects on rheological and fermentative wheat dough properties, as well on textural properties and specific volume of bread made from substandard quality flour.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Chemical Industry and Chemical Engineering Quarterly / CICEQ",
title = "Modelling the effects of transglutaminase and l-ascorbic acid on substandard quality wheat flour by response surface methodology",
pages = "480-471",
number = "4",
volume = "20",
doi = "10.2298/CICEQ121127029S"
}

Simurina, O. D., Popov, S. D., Filipcev, B. V., Dodić, J. M., Bodroza-Solarov, M. I., Demin, M.,& Njezić, Z. B.. (2014). Modelling the effects of transglutaminase and l-ascorbic acid on substandard quality wheat flour by response surface methodology. in Chemical Industry and Chemical Engineering Quarterly / CICEQ
Savez hemijskih inženjera, Beograd., 20(4), 471-480.
https://doi.org/10.2298/CICEQ121127029S

Simurina OD, Popov SD, Filipcev BV, Dodić JM, Bodroza-Solarov MI, Demin M, Njezić ZB. Modelling the effects of transglutaminase and l-ascorbic acid on substandard quality wheat flour by response surface methodology. in Chemical Industry and Chemical Engineering Quarterly / CICEQ. 2014;20(4):471-480.
doi:10.2298/CICEQ121127029S .

Simurina, Olivera D., Popov, Stevan D., Filipcev, Bojana V., Dodić, Jelena M., Bodroza-Solarov, Marija I., Demin, Mirjana, Njezić, Zvonko B., "Modelling the effects of transglutaminase and l-ascorbic acid on substandard quality wheat flour by response surface methodology" in Chemical Industry and Chemical Engineering Quarterly / CICEQ, 20, no. 4 (2014):471-480,
https://doi.org/10.2298/CICEQ121127029S . .

TY  - JOUR
AU  - Demin, Mirjana
AU  - Popov-Raljić, Jovanka
AU  - Laličić-Petronijević, Jovanka
AU  - Rabrenović, Biljana
AU  - Filipčev, Bojana V.
AU  - Šimurina, Olivera D.
PY  - 2013
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3233
AB  - The effects of different concentrations of complex additive containing emulsifiers, oxido-reductive substances and enzymes, on the rheological conditions of dough and sensory properties of three groups of bread were investigated. The dough obtained from mixed wheat and rye flours had the best initial quality and the lowest degree of protein network weakening. The best expected baking properties were shown by the white wheat flour due to the least damage of its starch. The use of the additive had an effect on the absorption of water and on the majority of S-values of all sorts of flour. The amount of additive had a significant effect on the sensory properties of wheat bread crumb texture. Also, storage duration significantly affected (p  lt  0.01) the sensory properties of integral wheat bread aroma-taste and the weighted mean score. The interaction of these two factors had no significant effect on any of sensory properties of the investigated groups of bread.
AB  - Primenom klasičnih reoloških metoda moguće je ispitati kvalitet brašna i njegovu pogodnost za specifične namene, uglavnom na bazi osobina proteina i skorba. Upotrebom savremenih uređaja simuliraju se procesi koji se odvijaju tokom proizvodnje hleba i dobija se niz informacija o fizičkim parametrima testa (apsorpcija vode, razvoj i stabilnost testa, mehanička i termička razgradnja proteinske mreže), stanju skroba u testu (nivo želatinizacije, amilolitička aktivnost, stabilnost pri kuvanju) uz značajno skraćen postupka ispitivanja. U ovom radu, ispitivani su efekti različitih koncentracija kombinovanog aditiva na reološka svojstva testa i senzorne osobine tri grupe hleba. Najbolji početni kvalitet i najniži stepen slabljenja proteinske mreže je uočen kod testa dobijenog iz mešavine pšeničnog i ražanog brašna. Najbolja očekivana pecivna svojstva imalo je belo pšenično brašno, zbog najmanjeg oštećenja skroba. Upotreba aditiva uticala je na apsorpciju vode i na većinu C-vrednosti svih vrsta brašna. Koncentracija aditiva imala je značajan uticaj na senzorno svojstvo teksture, tj, mrvljivost pšeničnog hleba. Vreme skladištenja je veoma značajno (p  lt  0,01) uticalo na senzorna svojstava arome tj. ukusa integralnog pšeničnog hleba i statistički značajno na ponderisanu srednju vrednost ocene ovog hleba. Interakcija ova dva faktora nema statistički značajan uticaj na bilo koje od senzornih svojstava ispitivanih grupa hleba.
PB  - Savez hemijskih inženjera, Beograd
T2  - Hemijska industrija
T1  - Thermo-mechanic and sensory properties of wheat and rye breads produced with varying concentration of the additive
T1  - Termo-mehanička i senzorna svojstva pšeničnog i ražanog hleba pripremljenih sa različitim koncentracijama aditiva
EP  - 463
IS  - 3
SP  - 455
VL  - 67
DO  - 10.2298/HEMIND120613091D
ER  - 

@article{
author = "Demin, Mirjana and Popov-Raljić, Jovanka and Laličić-Petronijević, Jovanka and Rabrenović, Biljana and Filipčev, Bojana V. and Šimurina, Olivera D.",
year = "2013",
abstract = "The effects of different concentrations of complex additive containing emulsifiers, oxido-reductive substances and enzymes, on the rheological conditions of dough and sensory properties of three groups of bread were investigated. The dough obtained from mixed wheat and rye flours had the best initial quality and the lowest degree of protein network weakening. The best expected baking properties were shown by the white wheat flour due to the least damage of its starch. The use of the additive had an effect on the absorption of water and on the majority of S-values of all sorts of flour. The amount of additive had a significant effect on the sensory properties of wheat bread crumb texture. Also, storage duration significantly affected (p  lt  0.01) the sensory properties of integral wheat bread aroma-taste and the weighted mean score. The interaction of these two factors had no significant effect on any of sensory properties of the investigated groups of bread., Primenom klasičnih reoloških metoda moguće je ispitati kvalitet brašna i njegovu pogodnost za specifične namene, uglavnom na bazi osobina proteina i skorba. Upotrebom savremenih uređaja simuliraju se procesi koji se odvijaju tokom proizvodnje hleba i dobija se niz informacija o fizičkim parametrima testa (apsorpcija vode, razvoj i stabilnost testa, mehanička i termička razgradnja proteinske mreže), stanju skroba u testu (nivo želatinizacije, amilolitička aktivnost, stabilnost pri kuvanju) uz značajno skraćen postupka ispitivanja. U ovom radu, ispitivani su efekti različitih koncentracija kombinovanog aditiva na reološka svojstva testa i senzorne osobine tri grupe hleba. Najbolji početni kvalitet i najniži stepen slabljenja proteinske mreže je uočen kod testa dobijenog iz mešavine pšeničnog i ražanog brašna. Najbolja očekivana pecivna svojstva imalo je belo pšenično brašno, zbog najmanjeg oštećenja skroba. Upotreba aditiva uticala je na apsorpciju vode i na većinu C-vrednosti svih vrsta brašna. Koncentracija aditiva imala je značajan uticaj na senzorno svojstvo teksture, tj, mrvljivost pšeničnog hleba. Vreme skladištenja je veoma značajno (p  lt  0,01) uticalo na senzorna svojstava arome tj. ukusa integralnog pšeničnog hleba i statistički značajno na ponderisanu srednju vrednost ocene ovog hleba. Interakcija ova dva faktora nema statistički značajan uticaj na bilo koje od senzornih svojstava ispitivanih grupa hleba.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Hemijska industrija",
title = "Thermo-mechanic and sensory properties of wheat and rye breads produced with varying concentration of the additive, Termo-mehanička i senzorna svojstva pšeničnog i ražanog hleba pripremljenih sa različitim koncentracijama aditiva",
pages = "463-455",
number = "3",
volume = "67",
doi = "10.2298/HEMIND120613091D"
}

Demin, M., Popov-Raljić, J., Laličić-Petronijević, J., Rabrenović, B., Filipčev, B. V.,& Šimurina, O. D.. (2013). Thermo-mechanic and sensory properties of wheat and rye breads produced with varying concentration of the additive. in Hemijska industrija
Savez hemijskih inženjera, Beograd., 67(3), 455-463.
https://doi.org/10.2298/HEMIND120613091D

Demin M, Popov-Raljić J, Laličić-Petronijević J, Rabrenović B, Filipčev BV, Šimurina OD. Thermo-mechanic and sensory properties of wheat and rye breads produced with varying concentration of the additive. in Hemijska industrija. 2013;67(3):455-463.
doi:10.2298/HEMIND120613091D .

Demin, Mirjana, Popov-Raljić, Jovanka, Laličić-Petronijević, Jovanka, Rabrenović, Biljana, Filipčev, Bojana V., Šimurina, Olivera D., "Thermo-mechanic and sensory properties of wheat and rye breads produced with varying concentration of the additive" in Hemijska industrija, 67, no. 3 (2013):455-463,
https://doi.org/10.2298/HEMIND120613091D . .

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  - 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  - CONF
AU  - Radovanović, Vesna
AU  - Demin, Mirjana
AU  - Žarković, Branka
AU  - Stikić, Radmila
AU  - Milovanović, Mirjana
PY  - 2013
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5516
AB  - Kvinoja (Chenopodium quinoa, Willd.) je pseudocerealija koja se tradicionalno gaji na malim plantažama u ruralnim oblastima Južne Amerike u regionu Anda. Kvinoja je ratarska kultura, gajena za domaću upotrebu siromašnog stanovništva. Zbog sposobnosti prilagođavanja različitim agro-ekološkim uslovima, kvinoja može da se gaji u različitim regionima. Agrotehnika zasnovana na principima organske poljoprivrede i primenjena je u Danskoj, Italiji i Makedoniji. Zahvaljujući visokoj nutritivnoj vrednosti seme se koristi  u ljudskoj ishrani, usled čega je poslednjih godina porastao interes za gajenje i preradu kvinoje, kao funkcionalne hrane.  Poznato je da i lišće biljke poseduje značajne nutritivne vrednosti, pa se koristi kao zamena za spanać. Biljka može da poraste 1-3m visine, a plodovi su u obliku okruglog, malog semena, koje je obavijeno perigoniumom različite boje (bledo žute, do svetlo crvene). Perigonium se mehanički lako odvaja, kada je seme suvo. U perikarpu semena nalaze se saponini, nosioci karakterističnog gorkog ukusa semena kvinoje, zbog čega je potrebno iste odstraniti, pre upotrebe u ljudskoj ishrani. 
U ovom radu predmet istraživanja je bila danska sorta KVL 37, gajena  u okolini Beograda. Ispitivan je nutritivi sastav sirovog i oljušćenog semena kvinoje, kao novog useva i  mogućnost njegove primene u ishrani riba. Poznato je da viskoka nutritivna vrednost semena kvinoje potiče od sadržaja proteina, različitih minerala i vitamina, i to E vitamin i vitamini B grupe. Prosečan sadržaj proteina varira od 8%-22%, a glavne proteinske frakcije čine albumini i globulini (44-47% ukupnih proteina). U ovom radu sadržaj proteina je varirao od 15,5% do 16,8%, u zavisnosti stepena čistoće semena. Seme poseduje odličano izbalansiran  sastav amino kiselina, a izdvajaju se lizin, treonin i metionin, amino kiseline koje su uglavnom deficitarne u biljnim sirovinama. Glavnu komponentu semena kvinoje čine ugljeni hidrati, čiji sadržaj varira od 67% do 74%. Skrob čini oko 52-63%, dok su ostali ugljeni hidrati, kao i sirova vlakna malo zastupljeni. Kvinoja sadrži 2% do 10%  lipida, a dokazano je i prisustvo esencijalnih masnih kiselina, kao sto su linolenska, oleinska i palmitinska. Značajan je sadržaj minerala tj. kalcijuma, gvožđa i cinka, ali se njihov sadržaj kvantitativno smanjuje u daljim postupcima ljuštenja, pranja i poliranja semena. U humanoj ishrani saponini i fitinska kiselina predstavljaju glavne nedostatke kvinoje. Ljuštenjem i daljim prečišćavanjem seme kvinoje je našlo primenu u ishrani ljudi kao varivo, hrana za doručak, za kolače za proizvodnju brašna, kao i za ishranu životinja u formi mekinja ili pogača. U našem  radu, kod oljuštenog  zrna, dokazano je značajno povećanje sadržaja ulja, dok je sadržaj sirovih vlakana i ukupnog pepela smanjen za oko tri-puta. Sadržaj skroba je u očekivanim graničnim vrednostima. U pogledu sadržaja minerala nije bilo većih promena. Imajući u vidu veličinu zrna, laku pripremu, nutrtitivni potencijal, kao i novu kulturu u našoj regiji, pokazano je da seme kvinoje može da nađe primenu i kao hrana za ribe.
C3  - 6. International Conference “Water & Fish” Faculty of Agriculture, Belgrade-Zemun, Serbia, June, 12
T1  - Application of a New Crop-Quinoa for Fish Feed
T1  - Primena nove kulture - kvinoje u ishrani riba
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_5516
ER  - 

@conference{
author = "Radovanović, Vesna and Demin, Mirjana and Žarković, Branka and Stikić, Radmila and Milovanović, Mirjana",
year = "2013",
abstract = "Kvinoja (Chenopodium quinoa, Willd.) je pseudocerealija koja se tradicionalno gaji na malim plantažama u ruralnim oblastima Južne Amerike u regionu Anda. Kvinoja je ratarska kultura, gajena za domaću upotrebu siromašnog stanovništva. Zbog sposobnosti prilagođavanja različitim agro-ekološkim uslovima, kvinoja može da se gaji u različitim regionima. Agrotehnika zasnovana na principima organske poljoprivrede i primenjena je u Danskoj, Italiji i Makedoniji. Zahvaljujući visokoj nutritivnoj vrednosti seme se koristi  u ljudskoj ishrani, usled čega je poslednjih godina porastao interes za gajenje i preradu kvinoje, kao funkcionalne hrane.  Poznato je da i lišće biljke poseduje značajne nutritivne vrednosti, pa se koristi kao zamena za spanać. Biljka može da poraste 1-3m visine, a plodovi su u obliku okruglog, malog semena, koje je obavijeno perigoniumom različite boje (bledo žute, do svetlo crvene). Perigonium se mehanički lako odvaja, kada je seme suvo. U perikarpu semena nalaze se saponini, nosioci karakterističnog gorkog ukusa semena kvinoje, zbog čega je potrebno iste odstraniti, pre upotrebe u ljudskoj ishrani. 
U ovom radu predmet istraživanja je bila danska sorta KVL 37, gajena  u okolini Beograda. Ispitivan je nutritivi sastav sirovog i oljušćenog semena kvinoje, kao novog useva i  mogućnost njegove primene u ishrani riba. Poznato je da viskoka nutritivna vrednost semena kvinoje potiče od sadržaja proteina, različitih minerala i vitamina, i to E vitamin i vitamini B grupe. Prosečan sadržaj proteina varira od 8%-22%, a glavne proteinske frakcije čine albumini i globulini (44-47% ukupnih proteina). U ovom radu sadržaj proteina je varirao od 15,5% do 16,8%, u zavisnosti stepena čistoće semena. Seme poseduje odličano izbalansiran  sastav amino kiselina, a izdvajaju se lizin, treonin i metionin, amino kiseline koje su uglavnom deficitarne u biljnim sirovinama. Glavnu komponentu semena kvinoje čine ugljeni hidrati, čiji sadržaj varira od 67% do 74%. Skrob čini oko 52-63%, dok su ostali ugljeni hidrati, kao i sirova vlakna malo zastupljeni. Kvinoja sadrži 2% do 10%  lipida, a dokazano je i prisustvo esencijalnih masnih kiselina, kao sto su linolenska, oleinska i palmitinska. Značajan je sadržaj minerala tj. kalcijuma, gvožđa i cinka, ali se njihov sadržaj kvantitativno smanjuje u daljim postupcima ljuštenja, pranja i poliranja semena. U humanoj ishrani saponini i fitinska kiselina predstavljaju glavne nedostatke kvinoje. Ljuštenjem i daljim prečišćavanjem seme kvinoje je našlo primenu u ishrani ljudi kao varivo, hrana za doručak, za kolače za proizvodnju brašna, kao i za ishranu životinja u formi mekinja ili pogača. U našem  radu, kod oljuštenog  zrna, dokazano je značajno povećanje sadržaja ulja, dok je sadržaj sirovih vlakana i ukupnog pepela smanjen za oko tri-puta. Sadržaj skroba je u očekivanim graničnim vrednostima. U pogledu sadržaja minerala nije bilo većih promena. Imajući u vidu veličinu zrna, laku pripremu, nutrtitivni potencijal, kao i novu kulturu u našoj regiji, pokazano je da seme kvinoje može da nađe primenu i kao hrana za ribe.",
journal = "6. International Conference “Water & Fish” Faculty of Agriculture, Belgrade-Zemun, Serbia, June, 12",
title = "Application of a New Crop-Quinoa for Fish Feed, Primena nove kulture - kvinoje u ishrani riba",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_5516"
}

Radovanović, V., Demin, M., Žarković, B., Stikić, R.,& Milovanović, M.. (2013). Application of a New Crop-Quinoa for Fish Feed. in 6. International Conference “Water & Fish” Faculty of Agriculture, Belgrade-Zemun, Serbia, June, 12.
https://hdl.handle.net/21.15107/rcub_agrospace_5516

Radovanović V, Demin M, Žarković B, Stikić R, Milovanović M. Application of a New Crop-Quinoa for Fish Feed. in 6. International Conference “Water & Fish” Faculty of Agriculture, Belgrade-Zemun, Serbia, June, 12. 2013;.
https://hdl.handle.net/21.15107/rcub_agrospace_5516 .

Radovanović, Vesna, Demin, Mirjana, Žarković, Branka, Stikić, Radmila, Milovanović, Mirjana, "Application of a New Crop-Quinoa for Fish Feed" in 6. International Conference “Water & Fish” Faculty of Agriculture, Belgrade-Zemun, Serbia, June, 12 (2013),
https://hdl.handle.net/21.15107/rcub_agrospace_5516 .

TY  - CONF
AU  - Rabrenović, Biljana
AU  - Dimić, Etelka
AU  - Vujasinović, Vesna B.
AU  - Demin, Mirjana
AU  - Šobajić, Sladjana
AU  - Basić, Zorica N.
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2757
AB  - Oil cake is a by-product which remains after the pressing of pumpkin seeds. Until recently, it was mainly used as animal fodder, but lately it has been increasingly used for nutritious food products or ingredients. As the cake retains a considerable portion of oil, the aim of this research was to determine the content of oil in the cakes obtained after pressing 7 samples of naked pumpkin seeds and 3 samples of husk pumpkin seeds, and the nutritional value of the residual oil. The content of oil varied from 11.0 to 16.0 % in dry matter. After that, in the next 24 hours, the oil left behind in the cake was extracted by hexane, at room temperature. The composition and content of fatty acids and the total content of tocopherols were determined. The dominant acids were oleic acid (37.1-43.9%) and linoleic acid (30.8-44.5%), an ω-6 fatty acid. There was also a small portion (0.1-0.3%) of linolenic acid, an ω-3 fatty acid. The total content of tocopherols was considerably high (28.7-64.5 mg/100g), with the γ-isomer being the dominant one (73.6-85.3% of the total content).
PB  - 6th Central European Congress on Food, CEFood 2012
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - Nutritional value of the oil extracted from the pumpkin seed oil cake
EP  - 335
SP  - 330
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2757
ER  - 

@conference{
author = "Rabrenović, Biljana and Dimić, Etelka and Vujasinović, Vesna B. and Demin, Mirjana and Šobajić, Sladjana and Basić, Zorica N.",
year = "2012",
abstract = "Oil cake is a by-product which remains after the pressing of pumpkin seeds. Until recently, it was mainly used as animal fodder, but lately it has been increasingly used for nutritious food products or ingredients. As the cake retains a considerable portion of oil, the aim of this research was to determine the content of oil in the cakes obtained after pressing 7 samples of naked pumpkin seeds and 3 samples of husk pumpkin seeds, and the nutritional value of the residual oil. The content of oil varied from 11.0 to 16.0 % in dry matter. After that, in the next 24 hours, the oil left behind in the cake was extracted by hexane, at room temperature. The composition and content of fatty acids and the total content of tocopherols were determined. The dominant acids were oleic acid (37.1-43.9%) and linoleic acid (30.8-44.5%), an ω-6 fatty acid. There was also a small portion (0.1-0.3%) of linolenic acid, an ω-3 fatty acid. The total content of tocopherols was considerably high (28.7-64.5 mg/100g), with the γ-isomer being the dominant one (73.6-85.3% of the total content).",
publisher = "6th Central European Congress on Food, CEFood 2012",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "Nutritional value of the oil extracted from the pumpkin seed oil cake",
pages = "335-330",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2757"
}

Rabrenović, B., Dimić, E., Vujasinović, V. B., Demin, M., Šobajić, S.,& Basić, Z. N.. (2012). Nutritional value of the oil extracted from the pumpkin seed oil cake. in CEFood 2012 - Proceedings of 6th Central European Congress on Food
6th Central European Congress on Food, CEFood 2012., 330-335.
https://hdl.handle.net/21.15107/rcub_agrospace_2757

Rabrenović B, Dimić E, Vujasinović VB, Demin M, Šobajić S, Basić ZN. Nutritional value of the oil extracted from the pumpkin seed oil cake. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:330-335.
https://hdl.handle.net/21.15107/rcub_agrospace_2757 .

Rabrenović, Biljana, Dimić, Etelka, Vujasinović, Vesna B., Demin, Mirjana, Šobajić, Sladjana, Basić, Zorica N., "Nutritional value of the oil extracted from the pumpkin seed oil cake" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):330-335,
https://hdl.handle.net/21.15107/rcub_agrospace_2757 .

TY  - JOUR
AU  - Stikić, Radmila
AU  - Glamočlija, Djordje
AU  - Demin, Mirjana
AU  - Vučelić-Radović, Biljana
AU  - Jovanović, Zorica
AU  - Milojković-Opsenica, Dušanka M.
AU  - Jacobsen, Sven-Erik
AU  - Milovanović, Mirjana
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3033
AB  - Quinoa is an Andean seed crop of many potential uses. In 2009 a field trial was carried out to explore the potential for quinoa growing in climatic conditions of South Eastern Europe. Even under rainfed conditions, without fertilization, a seed yield as high as 1.721 t ha(-1) was obtained. Seed quality was remarkably good, with protein content ranging from 15.16 to 17.41 % on a dry weight basis, depending on whether seeds were processed. Amino acid and mineral composition revealed the potential of quinoa seeds as a valuable ingredient in the preparation of highly nutritious foods. Quinoa seeds had higher contents of most essential amino acids, especially lysine, than wheat flour. Dehulled quinoa seeds, devoid of saponins, were included into wheat bread formulations, with up to 20%, which resulted in a positive effect on the rheological characteristics of dough. Furthermore, protein content in bread was increased by around 2%. Sensory characteristics of breads were excellent also at the 20% supplementation level. The study of bread supplemented with quinoa seeds could enable the development of a range of new baking products with enhanced nutritional value.
PB  - Academic Press Ltd- Elsevier Science Ltd, London
T2  - Journal of Cereal Science
T1  - Agronomical and nutritional evaluation of quinoa seeds (Chenopodium quinoa Willd.) as an ingredient in bread formulations
EP  - 138
IS  - 2
SP  - 132
VL  - 55
DO  - 10.1016/j.jcs.2011.10.010
ER  - 

@article{
author = "Stikić, Radmila and Glamočlija, Djordje and Demin, Mirjana and Vučelić-Radović, Biljana and Jovanović, Zorica and Milojković-Opsenica, Dušanka M. and Jacobsen, Sven-Erik and Milovanović, Mirjana",
year = "2012",
abstract = "Quinoa is an Andean seed crop of many potential uses. In 2009 a field trial was carried out to explore the potential for quinoa growing in climatic conditions of South Eastern Europe. Even under rainfed conditions, without fertilization, a seed yield as high as 1.721 t ha(-1) was obtained. Seed quality was remarkably good, with protein content ranging from 15.16 to 17.41 % on a dry weight basis, depending on whether seeds were processed. Amino acid and mineral composition revealed the potential of quinoa seeds as a valuable ingredient in the preparation of highly nutritious foods. Quinoa seeds had higher contents of most essential amino acids, especially lysine, than wheat flour. Dehulled quinoa seeds, devoid of saponins, were included into wheat bread formulations, with up to 20%, which resulted in a positive effect on the rheological characteristics of dough. Furthermore, protein content in bread was increased by around 2%. Sensory characteristics of breads were excellent also at the 20% supplementation level. The study of bread supplemented with quinoa seeds could enable the development of a range of new baking products with enhanced nutritional value.",
publisher = "Academic Press Ltd- Elsevier Science Ltd, London",
journal = "Journal of Cereal Science",
title = "Agronomical and nutritional evaluation of quinoa seeds (Chenopodium quinoa Willd.) as an ingredient in bread formulations",
pages = "138-132",
number = "2",
volume = "55",
doi = "10.1016/j.jcs.2011.10.010"
}

Stikić, R., Glamočlija, D., Demin, M., Vučelić-Radović, B., Jovanović, Z., Milojković-Opsenica, D. M., Jacobsen, S.,& Milovanović, M.. (2012). Agronomical and nutritional evaluation of quinoa seeds (Chenopodium quinoa Willd.) as an ingredient in bread formulations. in Journal of Cereal Science
Academic Press Ltd- Elsevier Science Ltd, London., 55(2), 132-138.
https://doi.org/10.1016/j.jcs.2011.10.010

Stikić R, Glamočlija D, Demin M, Vučelić-Radović B, Jovanović Z, Milojković-Opsenica DM, Jacobsen S, Milovanović M. Agronomical and nutritional evaluation of quinoa seeds (Chenopodium quinoa Willd.) as an ingredient in bread formulations. in Journal of Cereal Science. 2012;55(2):132-138.
doi:10.1016/j.jcs.2011.10.010 .

Stikić, Radmila, Glamočlija, Djordje, Demin, Mirjana, Vučelić-Radović, Biljana, Jovanović, Zorica, Milojković-Opsenica, Dušanka M., Jacobsen, Sven-Erik, Milovanović, Mirjana, "Agronomical and nutritional evaluation of quinoa seeds (Chenopodium quinoa Willd.) as an ingredient in bread formulations" in Journal of Cereal Science, 55, no. 2 (2012):132-138,
https://doi.org/10.1016/j.jcs.2011.10.010 . .

TY  - JOUR
AU  - Rakić, Sveto
AU  - Janković, Snežana
AU  - Demin, Mirjana
AU  - Bucalo-Jelić, Dana
AU  - Maslovarić, M.
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2873
AB  - The effect of storage on quality and condition of grain of three wheat cultivars (Ljiljana, Dragana and Simonida) selected in Serbia, was studied. Freshly harvested wheat was stored at 25°C for 12 and 20 months. Decreasing of the volume from 812.3 to 727.7 kgm-3 and absolute mass from 38.5 to 33.0% of wheat grain during storage was recorded. Grain germination in interaction of storage duration and temperature remained at the level above 95%. The interaction of studied factors exhibited no statistically significant effect on the changes in the degree of germination of wheat grain. The changes of the acid degree value (2.0- 2.4 ml 1(NaO)/100 g) were at the level of statistical significance. pH value of fresh samples of grain was 6.5 and after 20 months 5.5. The samples tested from the aspect of their glassiness were homogenous, the value of the coefficient of variation for storage duration was CV lt 10%, and for genotypes CV lt 18%. The storage duration of wheat grain mostly contributed to the increase of the acid degree value, and slightly less the genotype, as well as the interaction of these factors.
AB  - Ispitivan je uticaj skladištenja na kvalitet i stanje semena pšenice za tri sorte (Ljiljana, Dragana i Simonida) koje su selekcionisane u Srbiji. Posle žetve pšenica je uskladištena na 25°C za 12 i 20 meseci. Zabeležen je pad vrednosti zapreminske 812,3-727,7 kgm-3 i apsolutne mase 38,5 - 33,0% tokom skladištenja semena pšenice. Klijavost semena u interakciji vremena i temperature skladištenja se zadržala na nivou preko 95%. Interakcija ispitivanih faktora nije ispoljila statistički značajan uticaj na promenu stepena klijavosti semena pšenice. Promene kiselinskog stepena (2,0-2,4 ml 1(NaO)/100 g) su na nivou statističke značajnosti. pH vrednost svežih uzoraka semena je bila 6,5 a nakon 20 meseci 5,5. Uzorci testirani na svojstvo staklavosti su veoma homogeni, vrednost koeficijenata varijabilnosti za dužinu skladištenja je Cv lt 10%, a za genotipove Cv lt 18%. Dužina skladištenja semena pšenice najviše doprinosi porastu vrednosti kiselinskog stepena, a nešto manje genotip, kao i interakcija ovih faktora.
PB  - Institut za stočarstvo, Beograd
T2  - Biotechnology in Animal Husbandry
T1  - Quality and condition of wheat grain (Triticum spp.) during storage
T1  - Kvalitet i stanje semena pšenice (Triticum spp.) tokom skladištenja
EP  - 602
IS  - 3
SP  - 595
VL  - 28
DO  - 10.2298/BAH1203595R
ER  - 

@article{
author = "Rakić, Sveto and Janković, Snežana and Demin, Mirjana and Bucalo-Jelić, Dana and Maslovarić, M.",
year = "2012",
abstract = "The effect of storage on quality and condition of grain of three wheat cultivars (Ljiljana, Dragana and Simonida) selected in Serbia, was studied. Freshly harvested wheat was stored at 25°C for 12 and 20 months. Decreasing of the volume from 812.3 to 727.7 kgm-3 and absolute mass from 38.5 to 33.0% of wheat grain during storage was recorded. Grain germination in interaction of storage duration and temperature remained at the level above 95%. The interaction of studied factors exhibited no statistically significant effect on the changes in the degree of germination of wheat grain. The changes of the acid degree value (2.0- 2.4 ml 1(NaO)/100 g) were at the level of statistical significance. pH value of fresh samples of grain was 6.5 and after 20 months 5.5. The samples tested from the aspect of their glassiness were homogenous, the value of the coefficient of variation for storage duration was CV lt 10%, and for genotypes CV lt 18%. The storage duration of wheat grain mostly contributed to the increase of the acid degree value, and slightly less the genotype, as well as the interaction of these factors., Ispitivan je uticaj skladištenja na kvalitet i stanje semena pšenice za tri sorte (Ljiljana, Dragana i Simonida) koje su selekcionisane u Srbiji. Posle žetve pšenica je uskladištena na 25°C za 12 i 20 meseci. Zabeležen je pad vrednosti zapreminske 812,3-727,7 kgm-3 i apsolutne mase 38,5 - 33,0% tokom skladištenja semena pšenice. Klijavost semena u interakciji vremena i temperature skladištenja se zadržala na nivou preko 95%. Interakcija ispitivanih faktora nije ispoljila statistički značajan uticaj na promenu stepena klijavosti semena pšenice. Promene kiselinskog stepena (2,0-2,4 ml 1(NaO)/100 g) su na nivou statističke značajnosti. pH vrednost svežih uzoraka semena je bila 6,5 a nakon 20 meseci 5,5. Uzorci testirani na svojstvo staklavosti su veoma homogeni, vrednost koeficijenata varijabilnosti za dužinu skladištenja je Cv lt 10%, a za genotipove Cv lt 18%. Dužina skladištenja semena pšenice najviše doprinosi porastu vrednosti kiselinskog stepena, a nešto manje genotip, kao i interakcija ovih faktora.",
publisher = "Institut za stočarstvo, Beograd",
journal = "Biotechnology in Animal Husbandry",
title = "Quality and condition of wheat grain (Triticum spp.) during storage, Kvalitet i stanje semena pšenice (Triticum spp.) tokom skladištenja",
pages = "602-595",
number = "3",
volume = "28",
doi = "10.2298/BAH1203595R"
}

Rakić, S., Janković, S., Demin, M., Bucalo-Jelić, D.,& Maslovarić, M.. (2012). Quality and condition of wheat grain (Triticum spp.) during storage. in Biotechnology in Animal Husbandry
Institut za stočarstvo, Beograd., 28(3), 595-602.
https://doi.org/10.2298/BAH1203595R

Rakić S, Janković S, Demin M, Bucalo-Jelić D, Maslovarić M. Quality and condition of wheat grain (Triticum spp.) during storage. in Biotechnology in Animal Husbandry. 2012;28(3):595-602.
doi:10.2298/BAH1203595R .

Rakić, Sveto, Janković, Snežana, Demin, Mirjana, Bucalo-Jelić, Dana, Maslovarić, M., "Quality and condition of wheat grain (Triticum spp.) during storage" in Biotechnology in Animal Husbandry, 28, no. 3 (2012):595-602,
https://doi.org/10.2298/BAH1203595R . .

TY  - JOUR
AU  - Demin, Mirjana
AU  - Milovanović, Mirjana
AU  - Glamočlija, Djordje
AU  - Vučelić-Radović, Biljana
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2880
AB  - Quinoa is a pseudocereal plant native to the Andean regions of South America. Nowadays, quinoa has been recognized for its nutritional benefits all over the world. Amino acid and mineral composition revealed the potential of quinoa seeds as a valuable ingredient in the preparation of highly nutritious food products. Quinoa was successfully trialed in typical agro-climatic conditions of Serbia. In our experiment quinoa seeds had higher contents of most essential amino acids, especially lysine and methionine than wheat. The protein content of quinoa seeds was higher than in other cereals. Quinoa contains relatively high quantities of vitamins (thiamin, vitamin C). The pericarp of quinoa seeds contain saponins that impart a bitter taste and tend to foam in aqueous solutions. Further agronomic research, including phenology, morphology, physiological maturity and weeds control should be performed. Also, research is needed on the adaptability of different cultivars to new agro-climatic conditions. Quinoa is a crop of many potential uses. The seeds can be boiled like rice and used as a hot breakfast cereals, or used to thicken soups or as a porridge. The seeds can be popped like popcorn or ground and used as flour. Quinoa flour can be mixed with maize or wheat flour into bread, noodles, pasta and sweet biscuits. The study on the new form of quinoa presentation such as bread supplemented with quinoa seeds could enable the development of a range of new baking products with enhanced nutritive value. In all investigated cases, products are of excellent quality, with good physical, sensorial and nutritional qualities.
AB  - Kvinoja je pseudocerealija poreklom sa Anda, iz regiona Južne Amerike. Danas je kvinoja prepoznatljiva širom sveta po svojim hranljivim vrednostima. Amino kiselinski i mineralni sastav semena kvinoje doprinose njenom velikom potencijalu, i ona se smatra dragocenim sastojkom u pripremi visoko hranljivih namirnica. U odnosu na pšenicu seme kvinoje ima viši sadržaj većine esencijalnih aminokiselina, posebno lizina i metionina. Sadržaj proteina u semenu kvinoje je veći u odnosu na ostalia žita. Kvinoja sadrži relativno velike količine vitamina (tiamina i vitamina C). Perikarp semena kvinoje sadrži saponine, koji daju gorak ukus i u vodenim rastvorima stvaraju penu. Potrebno je obaviti dalja agronomska istraživanja, uključujući određivanje fenoloških i morfoloških svojstava, fiziološke zrelosti i ispitati kontrolu korova. Dalja istraživanja su potrebna i za utvrđivanje prilagodljivosti različitih sorti u novim agro-klimatskim uslovima. Preliminarna ispitivanja gajenja kvinoje u tipičnim agro-klimatskim uslovima Srbije su dala dobre rezultate. Mogućnost upotrebe semena kvinoje je raznovrsna. Kuvano seme može se koristiti kao topao doručak od žita ili kao kaša. Seme se može kokati kao kokice ili mleti i koristi dalje kao brašno. Brašno od kvinoje može se mešati sa kukuruznim ili pšeničnim brašnom i koristiti za izradu hleba, nudli, testenina i slatkih biskvita. Studije o novom obliku upotrebe kvinoje kao što su hlebovi sa dodatkom semenom kvinoje mogu da omoguće razvoj niza novih pekarskih proizvoda sa poboljšanom hranljivom vrednošću. Svi ispitivani proizvodi su bili odličnog kvaliteta, sa dobrim fizičkim, senzornim i nutritivnim osobinama semena kvinoje.
PB  - Unija bioloških naučnih društava Jugoslavije, Beograd
T2  - Zemljište i biljka
T1  - Quinoa: A new high quality crop in Serbia
T1  - Kvinoja - nova visokovredna kultura u Srbiji
EP  - 117
IS  - 2
SP  - 107
VL  - 61
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2880
ER  - 

@article{
author = "Demin, Mirjana and Milovanović, Mirjana and Glamočlija, Djordje and Vučelić-Radović, Biljana",
year = "2012",
abstract = "Quinoa is a pseudocereal plant native to the Andean regions of South America. Nowadays, quinoa has been recognized for its nutritional benefits all over the world. Amino acid and mineral composition revealed the potential of quinoa seeds as a valuable ingredient in the preparation of highly nutritious food products. Quinoa was successfully trialed in typical agro-climatic conditions of Serbia. In our experiment quinoa seeds had higher contents of most essential amino acids, especially lysine and methionine than wheat. The protein content of quinoa seeds was higher than in other cereals. Quinoa contains relatively high quantities of vitamins (thiamin, vitamin C). The pericarp of quinoa seeds contain saponins that impart a bitter taste and tend to foam in aqueous solutions. Further agronomic research, including phenology, morphology, physiological maturity and weeds control should be performed. Also, research is needed on the adaptability of different cultivars to new agro-climatic conditions. Quinoa is a crop of many potential uses. The seeds can be boiled like rice and used as a hot breakfast cereals, or used to thicken soups or as a porridge. The seeds can be popped like popcorn or ground and used as flour. Quinoa flour can be mixed with maize or wheat flour into bread, noodles, pasta and sweet biscuits. The study on the new form of quinoa presentation such as bread supplemented with quinoa seeds could enable the development of a range of new baking products with enhanced nutritive value. In all investigated cases, products are of excellent quality, with good physical, sensorial and nutritional qualities., Kvinoja je pseudocerealija poreklom sa Anda, iz regiona Južne Amerike. Danas je kvinoja prepoznatljiva širom sveta po svojim hranljivim vrednostima. Amino kiselinski i mineralni sastav semena kvinoje doprinose njenom velikom potencijalu, i ona se smatra dragocenim sastojkom u pripremi visoko hranljivih namirnica. U odnosu na pšenicu seme kvinoje ima viši sadržaj većine esencijalnih aminokiselina, posebno lizina i metionina. Sadržaj proteina u semenu kvinoje je veći u odnosu na ostalia žita. Kvinoja sadrži relativno velike količine vitamina (tiamina i vitamina C). Perikarp semena kvinoje sadrži saponine, koji daju gorak ukus i u vodenim rastvorima stvaraju penu. Potrebno je obaviti dalja agronomska istraživanja, uključujući određivanje fenoloških i morfoloških svojstava, fiziološke zrelosti i ispitati kontrolu korova. Dalja istraživanja su potrebna i za utvrđivanje prilagodljivosti različitih sorti u novim agro-klimatskim uslovima. Preliminarna ispitivanja gajenja kvinoje u tipičnim agro-klimatskim uslovima Srbije su dala dobre rezultate. Mogućnost upotrebe semena kvinoje je raznovrsna. Kuvano seme može se koristiti kao topao doručak od žita ili kao kaša. Seme se može kokati kao kokice ili mleti i koristi dalje kao brašno. Brašno od kvinoje može se mešati sa kukuruznim ili pšeničnim brašnom i koristiti za izradu hleba, nudli, testenina i slatkih biskvita. Studije o novom obliku upotrebe kvinoje kao što su hlebovi sa dodatkom semenom kvinoje mogu da omoguće razvoj niza novih pekarskih proizvoda sa poboljšanom hranljivom vrednošću. Svi ispitivani proizvodi su bili odličnog kvaliteta, sa dobrim fizičkim, senzornim i nutritivnim osobinama semena kvinoje.",
publisher = "Unija bioloških naučnih društava Jugoslavije, Beograd",
journal = "Zemljište i biljka",
title = "Quinoa: A new high quality crop in Serbia, Kvinoja - nova visokovredna kultura u Srbiji",
pages = "117-107",
number = "2",
volume = "61",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2880"
}

Demin, M., Milovanović, M., Glamočlija, D.,& Vučelić-Radović, B.. (2012). Quinoa: A new high quality crop in Serbia. in Zemljište i biljka
Unija bioloških naučnih društava Jugoslavije, Beograd., 61(2), 107-117.
https://hdl.handle.net/21.15107/rcub_agrospace_2880

Demin M, Milovanović M, Glamočlija D, Vučelić-Radović B. Quinoa: A new high quality crop in Serbia. in Zemljište i biljka. 2012;61(2):107-117.
https://hdl.handle.net/21.15107/rcub_agrospace_2880 .

Demin, Mirjana, Milovanović, Mirjana, Glamočlija, Djordje, Vučelić-Radović, Biljana, "Quinoa: A new high quality crop in Serbia" in Zemljište i biljka, 61, no. 2 (2012):107-117,
https://hdl.handle.net/21.15107/rcub_agrospace_2880 .

TY  - CONF
AU  - Demin, Mirjana
AU  - Milovanović, M.M.
AU  - Stikić, Radmila
AU  - Banjac, Nebojša
AU  - Rabrenović, Biljana
PY  - 2011
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2436
AB  - The objective of this work was to compare the nutritional characteristics of wheat bread and the bread produced of wheat flour, with seeds of quinoa, buckwheat and flaxseed as supplements. Bread making properties of these blends were analyzed in order to provide their ability to make molded bread. Quinoa seeds (Chenopodium quinoa Will.) were produced in the vicinity of Belgrade, and the other seeds were collected from the local market. The addition of seeds of cereals and a selected technological process, which include hydrothermal preparation of supplements, possessed a remarkable effect on nutritive value of bread. Moisture, protein, lipid, dietary fiber, ash and starch content of breads were determined. The quinoa proteins are rich in amino acids like lysine and methionine, which are deficient in cereals, and in combination with other cereals might easily replace meat and more ecological food habits. The other ingredients, flax were primarily used as a complement for the polyunsaturated fatty acids, and the buckwheat for increasing protein content. Sensory properties, appearance, crust texture, crumb texture, aroma-odor of crust and crumb and aroma-taste of crust and crumb were also appraised. Sensory characteristics of evaluated bread were excellent with an increase in specific volume of 2%.
PB  - 6th International Congress and the 8th Croatian Congress of Cereal Technologists, FLOUR-BREAD 2011
C3  - Proceedings of 6th International Congress FLOUR-BREAD 2011 - 8th Croatian Congress of Cereal Technol
T1  - Quinoa, buckwheat and flaxseed ingredients in the wheat bread production with nutritional quality
EP  - 251
SP  - 245
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2436
ER  - 

@conference{
author = "Demin, Mirjana and Milovanović, M.M. and Stikić, Radmila and Banjac, Nebojša and Rabrenović, Biljana",
year = "2011",
abstract = "The objective of this work was to compare the nutritional characteristics of wheat bread and the bread produced of wheat flour, with seeds of quinoa, buckwheat and flaxseed as supplements. Bread making properties of these blends were analyzed in order to provide their ability to make molded bread. Quinoa seeds (Chenopodium quinoa Will.) were produced in the vicinity of Belgrade, and the other seeds were collected from the local market. The addition of seeds of cereals and a selected technological process, which include hydrothermal preparation of supplements, possessed a remarkable effect on nutritive value of bread. Moisture, protein, lipid, dietary fiber, ash and starch content of breads were determined. The quinoa proteins are rich in amino acids like lysine and methionine, which are deficient in cereals, and in combination with other cereals might easily replace meat and more ecological food habits. The other ingredients, flax were primarily used as a complement for the polyunsaturated fatty acids, and the buckwheat for increasing protein content. Sensory properties, appearance, crust texture, crumb texture, aroma-odor of crust and crumb and aroma-taste of crust and crumb were also appraised. Sensory characteristics of evaluated bread were excellent with an increase in specific volume of 2%.",
publisher = "6th International Congress and the 8th Croatian Congress of Cereal Technologists, FLOUR-BREAD 2011",
journal = "Proceedings of 6th International Congress FLOUR-BREAD 2011 - 8th Croatian Congress of Cereal Technol",
title = "Quinoa, buckwheat and flaxseed ingredients in the wheat bread production with nutritional quality",
pages = "251-245",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2436"
}

Demin, M., Milovanović, M.M., Stikić, R., Banjac, N.,& Rabrenović, B.. (2011). Quinoa, buckwheat and flaxseed ingredients in the wheat bread production with nutritional quality. in Proceedings of 6th International Congress FLOUR-BREAD 2011 - 8th Croatian Congress of Cereal Technol
6th International Congress and the 8th Croatian Congress of Cereal Technologists, FLOUR-BREAD 2011., 245-251.
https://hdl.handle.net/21.15107/rcub_agrospace_2436

Demin M, Milovanović M, Stikić R, Banjac N, Rabrenović B. Quinoa, buckwheat and flaxseed ingredients in the wheat bread production with nutritional quality. in Proceedings of 6th International Congress FLOUR-BREAD 2011 - 8th Croatian Congress of Cereal Technol. 2011;:245-251.
https://hdl.handle.net/21.15107/rcub_agrospace_2436 .

Demin, Mirjana, Milovanović, M.M., Stikić, Radmila, Banjac, Nebojša, Rabrenović, Biljana, "Quinoa, buckwheat and flaxseed ingredients in the wheat bread production with nutritional quality" in Proceedings of 6th International Congress FLOUR-BREAD 2011 - 8th Croatian Congress of Cereal Technol (2011):245-251,
https://hdl.handle.net/21.15107/rcub_agrospace_2436 .

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 . .

TY  - JOUR
AU  - Nešić, V.
AU  - Demin, Mirjana
AU  - Žeželj, Milan
AU  - Dimitrov, K.
AU  - Luter, M.
PY  - 2005
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/883
AB  - Wheat grains is often contaminated by initial population in the field, so that grain's surface parts contain the highest concentration of harmful matters. For this reason, surface treatment of wheat grains has a great importance. Micro and macro - elements in small and large particles produced by surface treatment of wheat grains of Novosadska rana 5 variety, harvested in 2002, was studied. The surface treatment was carried out using a special device constructed at the Faculty of Agriculture, Zemun, Serbia. First of all, the impurities from the kernel surface and the part of the very shell were removed by dry scoring for 2 minutes, small and large particles were wet mineralized and finally fifteen micro and macro - elements were determined by AAS ( Unicam SP 90). The results obtained were statistically analyzed using the StatistikaR ver. 5.0 (StatSoft Co., USA). The t - test, linear regression and correlation were performed. Differences in contents of Na, K Ca, Mg, Pb, Cu, Ni, Mn, Zn, Cd, Cr and Se in small and large particles were found to be statistically significant at the level of 0,05, while in the case of Fe no difference was observed. The statistical analysis was not performed in the case Hg and As, because they were present in traces.
AB  - Zrno pšenice često biva kontanimirano inicijalnom populacijom u polju, što dovodi do toga da površinski delovi pšeničnog zrna sadrže najveću koncentraciju štetnih materijala. U radu su izvršena ispitivanja mikro i makro elemenata u sitnom i krupnom prelazu posle površinske obrade zrna pšenice visokokvalitetne sorte Novosadska rana 5, berba 2002. godine. Najpre je postupkom suvog ribanja sa površine zrna odstranjena nečistoća i deo samog omotača a zatim su nakon mokrog spaljivanja, vršena određivanja sadržaja mikro i makro elemenata u krupnom i sitnom prelazu pomoću atomske apsorpcione spektrofotometrijske analize, uz upotrebu šuplje katodne lampe kao izvora zračenja, na AAS Unicam SP 90. Dobijeni rezultati statistički su obrađeni primenom softera StatistikaR ver. 5.0 (StatSoft Co., USA).
PB  - Univerzitet u Nišu - Tehnološki fakultet, Leskovac
T2  - Zbornik radova Tehnološkog fakulteta, Leskovac
T1  - Micro- and macro-elements in small and large particles produced by surface treatment of wheat grains
T1  - Mikro i makroelementi u sitnom i krupnom prelazu nakon površinske obrade pšeničnog zrna
EP  - 133
IS  - 14
SP  - 127
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_883
ER  - 

@article{
author = "Nešić, V. and Demin, Mirjana and Žeželj, Milan and Dimitrov, K. and Luter, M.",
year = "2005",
abstract = "Wheat grains is often contaminated by initial population in the field, so that grain's surface parts contain the highest concentration of harmful matters. For this reason, surface treatment of wheat grains has a great importance. Micro and macro - elements in small and large particles produced by surface treatment of wheat grains of Novosadska rana 5 variety, harvested in 2002, was studied. The surface treatment was carried out using a special device constructed at the Faculty of Agriculture, Zemun, Serbia. First of all, the impurities from the kernel surface and the part of the very shell were removed by dry scoring for 2 minutes, small and large particles were wet mineralized and finally fifteen micro and macro - elements were determined by AAS ( Unicam SP 90). The results obtained were statistically analyzed using the StatistikaR ver. 5.0 (StatSoft Co., USA). The t - test, linear regression and correlation were performed. Differences in contents of Na, K Ca, Mg, Pb, Cu, Ni, Mn, Zn, Cd, Cr and Se in small and large particles were found to be statistically significant at the level of 0,05, while in the case of Fe no difference was observed. The statistical analysis was not performed in the case Hg and As, because they were present in traces., Zrno pšenice često biva kontanimirano inicijalnom populacijom u polju, što dovodi do toga da površinski delovi pšeničnog zrna sadrže najveću koncentraciju štetnih materijala. U radu su izvršena ispitivanja mikro i makro elemenata u sitnom i krupnom prelazu posle površinske obrade zrna pšenice visokokvalitetne sorte Novosadska rana 5, berba 2002. godine. Najpre je postupkom suvog ribanja sa površine zrna odstranjena nečistoća i deo samog omotača a zatim su nakon mokrog spaljivanja, vršena određivanja sadržaja mikro i makro elemenata u krupnom i sitnom prelazu pomoću atomske apsorpcione spektrofotometrijske analize, uz upotrebu šuplje katodne lampe kao izvora zračenja, na AAS Unicam SP 90. Dobijeni rezultati statistički su obrađeni primenom softera StatistikaR ver. 5.0 (StatSoft Co., USA).",
publisher = "Univerzitet u Nišu - Tehnološki fakultet, Leskovac",
journal = "Zbornik radova Tehnološkog fakulteta, Leskovac",
title = "Micro- and macro-elements in small and large particles produced by surface treatment of wheat grains, Mikro i makroelementi u sitnom i krupnom prelazu nakon površinske obrade pšeničnog zrna",
pages = "133-127",
number = "14",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_883"
}

Nešić, V., Demin, M., Žeželj, M., Dimitrov, K.,& Luter, M.. (2005). Micro- and macro-elements in small and large particles produced by surface treatment of wheat grains. in Zbornik radova Tehnološkog fakulteta, Leskovac
Univerzitet u Nišu - Tehnološki fakultet, Leskovac.(14), 127-133.
https://hdl.handle.net/21.15107/rcub_agrospace_883

Nešić V, Demin M, Žeželj M, Dimitrov K, Luter M. Micro- and macro-elements in small and large particles produced by surface treatment of wheat grains. in Zbornik radova Tehnološkog fakulteta, Leskovac. 2005;(14):127-133.
https://hdl.handle.net/21.15107/rcub_agrospace_883 .

Nešić, V., Demin, Mirjana, Žeželj, Milan, Dimitrov, K., Luter, M., "Micro- and macro-elements in small and large particles produced by surface treatment of wheat grains" in Zbornik radova Tehnološkog fakulteta, Leskovac, no. 14 (2005):127-133,
https://hdl.handle.net/21.15107/rcub_agrospace_883 .

TY  - JOUR
AU  - Žeželj, Milan
AU  - Demin, Mirjana
PY  - 2004
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/738
AB  - U silosima se koriste velike količine vazduha što za potrebe izdvajanja lakih primesa što za aspiraciju. Izrađeni vazduh je sa velikom koncentracijom prašine i kao takav ne sme se puštati u okolinu. Potrebna čistoća vazduha ne može se postići centrifugalnim odvajačima (ciklonima) već se moraju koristiti platneni filtri. Za prečišćavanje velike količine vazduha potrebna je ogromna filterska površina što je veoma skupo i u pogledu investicija a isto tako i u eksploataciji. Kao najracionalnije rešenje nameće se potpuna ili delimična recirkulacija sa čim se količina vazduha koju treba prečišćavati na filtrima drastično smanjuje.
PB  - Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad
T2  - Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP
T1  - Načini racionalizacije potrošnje vazduha pri skladištenju žitarica
EP  - 99
IS  - 3-4
SP  - 98
VL  - 8
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_738
ER  - 

@article{
author = "Žeželj, Milan and Demin, Mirjana",
year = "2004",
abstract = "U silosima se koriste velike količine vazduha što za potrebe izdvajanja lakih primesa što za aspiraciju. Izrađeni vazduh je sa velikom koncentracijom prašine i kao takav ne sme se puštati u okolinu. Potrebna čistoća vazduha ne može se postići centrifugalnim odvajačima (ciklonima) već se moraju koristiti platneni filtri. Za prečišćavanje velike količine vazduha potrebna je ogromna filterska površina što je veoma skupo i u pogledu investicija a isto tako i u eksploataciji. Kao najracionalnije rešenje nameće se potpuna ili delimična recirkulacija sa čim se količina vazduha koju treba prečišćavati na filtrima drastično smanjuje.",
publisher = "Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad",
journal = "Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP",
title = "Načini racionalizacije potrošnje vazduha pri skladištenju žitarica",
pages = "99-98",
number = "3-4",
volume = "8",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_738"
}

Žeželj, M.,& Demin, M.. (2004). Načini racionalizacije potrošnje vazduha pri skladištenju žitarica. in Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP
Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad., 8(3-4), 98-99.
https://hdl.handle.net/21.15107/rcub_agrospace_738

Žeželj M, Demin M. Načini racionalizacije potrošnje vazduha pri skladištenju žitarica. in Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP. 2004;8(3-4):98-99.
https://hdl.handle.net/21.15107/rcub_agrospace_738 .

Žeželj, Milan, Demin, Mirjana, "Načini racionalizacije potrošnje vazduha pri skladištenju žitarica" in Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP, 8, no. 3-4 (2004):98-99,
https://hdl.handle.net/21.15107/rcub_agrospace_738 .

TY  - JOUR
AU  - Žeželj, Milan
AU  - Demin, Mirjana
PY  - 2004
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/737
AB  - Žitarice, hleb, peciva, pirinač i testenina čine bazu piramide i predstavljaju osnov ishrane. Namirnice iz ove grupe treba konzumirati barem četiri puta dnevno, s tim da se prednost daje integralnim žitaricama, brašnu od celog zrna, integralnoj testenini i pirinču, integralnom hlebu i sl. Žitarice u kombinaciji sa mahunarkama ukoliko se unesu kroz dva obroka dnevno, zadovoljavaju potrebe organizma za neophodnim aminokiselinama. To se može postići i u kombinaciji ove grupe namirnica sa sojom ili manjom količinom namirnica životinjskog porekla.U sredini piramide nalaze se voće i povrće, kao bogat izvor ugljenih hidrata, vode, vitamina, minerala celuloze, vlakana i organskih kiselina. Pravilne ishrane nema bez mleka i mlečnih proizvoda koji predstavljaju glavni izvor kalcijuma za organizam. Potrebno je barem 2 do 4 puta u toku dana uneti u organizam mleko ili neku namirnicu na bazi mleka poput sira ili nekog fermentisanog proizvoda. Zbog punovrednih proteina i masti koje su organizmu neophodne, dva do tri puta dnevno treba konzumirati meso, ribu ili jaja. Pri izboru mesa prednost treba dati nemasnim delovima. Ribe bogate omega-3 masnim kiselinama (sardina skuša, losos i tunjevina) predstavljaju namirnicu kojom se mogu sprečiti različita oboljenja. Masnoće, šećer, so, alkoholna pića i slatkiši se nalaze na vrhu piramide i njih treba izbaciti iz ishrane ili konzumirati u što manjim količinama.
PB  - Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad
T2  - Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP
T1  - Trendovi u korišćenju žitarica
EP  - 97
IS  - 3-4
SP  - 95
VL  - 8
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_737
ER  - 

@article{
author = "Žeželj, Milan and Demin, Mirjana",
year = "2004",
abstract = "Žitarice, hleb, peciva, pirinač i testenina čine bazu piramide i predstavljaju osnov ishrane. Namirnice iz ove grupe treba konzumirati barem četiri puta dnevno, s tim da se prednost daje integralnim žitaricama, brašnu od celog zrna, integralnoj testenini i pirinču, integralnom hlebu i sl. Žitarice u kombinaciji sa mahunarkama ukoliko se unesu kroz dva obroka dnevno, zadovoljavaju potrebe organizma za neophodnim aminokiselinama. To se može postići i u kombinaciji ove grupe namirnica sa sojom ili manjom količinom namirnica životinjskog porekla.U sredini piramide nalaze se voće i povrće, kao bogat izvor ugljenih hidrata, vode, vitamina, minerala celuloze, vlakana i organskih kiselina. Pravilne ishrane nema bez mleka i mlečnih proizvoda koji predstavljaju glavni izvor kalcijuma za organizam. Potrebno je barem 2 do 4 puta u toku dana uneti u organizam mleko ili neku namirnicu na bazi mleka poput sira ili nekog fermentisanog proizvoda. Zbog punovrednih proteina i masti koje su organizmu neophodne, dva do tri puta dnevno treba konzumirati meso, ribu ili jaja. Pri izboru mesa prednost treba dati nemasnim delovima. Ribe bogate omega-3 masnim kiselinama (sardina skuša, losos i tunjevina) predstavljaju namirnicu kojom se mogu sprečiti različita oboljenja. Masnoće, šećer, so, alkoholna pića i slatkiši se nalaze na vrhu piramide i njih treba izbaciti iz ishrane ili konzumirati u što manjim količinama.",
publisher = "Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad",
journal = "Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP",
title = "Trendovi u korišćenju žitarica",
pages = "97-95",
number = "3-4",
volume = "8",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_737"
}

Žeželj, M.,& Demin, M.. (2004). Trendovi u korišćenju žitarica. in Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP
Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad., 8(3-4), 95-97.
https://hdl.handle.net/21.15107/rcub_agrospace_737

Žeželj M, Demin M. Trendovi u korišćenju žitarica. in Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP. 2004;8(3-4):95-97.
https://hdl.handle.net/21.15107/rcub_agrospace_737 .

Žeželj, Milan, Demin, Mirjana, "Trendovi u korišćenju žitarica" in Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP, 8, no. 3-4 (2004):95-97,
https://hdl.handle.net/21.15107/rcub_agrospace_737 .

TY  - JOUR
AU  - Rajković, Miloš
AU  - Vuković, Gorica
AU  - Perić, Lidija
AU  - Demin, Mirjana
AU  - Laličić, Jovanka
AU  - Kovačević, Divna
PY  - 2004
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/714
AB  - The results obtained by the analysis of the samples of coffee mostly consumed on our market showed that the coffee quality corresponds to the values as given in the Law of Health Food. It was not found that any of the parameters which determine food quality exceeded permitted values. Content of heavy metals and aflatoxines is below permitted values. The least content of caffeine was determined in a coffee sample roasted in the private roaster’s shop, and only in it the presence of coffee surrogates/substitutes was not proved. The obtained results of the coffee analysis showed that the coffees of most popular producers are very equal, and results of caffeine analysis are even more equal. This indicates the most probable fact that coffee is of the same origin, and that later, on during production, a different mixture was made, which affects the final product and gives aroma and taste to the liquid.
AB  - Dobijeni rezultati ispitivanja kvaliteta kafa koje se najčešće konzumiraju na našem tržištu pokazali su da kvalitet kafe odgovara vrednostima koje su preporučene Zakonom o zdravstvenoj ispravnosti namirnica. Ovim ispitivanjima utvrđeno je da nisu prekoračene dozvoljene granice nijednog od parametra koji utiču na kvalitet namirnica. Sadržaj teških metala i aflatoksina je ispod dozvoljenih vrednosti. Najmanji sadržaj kofeina određen je u uzorku kafe koja je proizvedena u privatnoj pržionici, a takodje jedino u njoj nije dokazano prisustvo surogata kafe. Dobijeni rezultati ispitivanja kafe ukazuju da su kafe najpoznatijih proizvođača veoma ujednačene, a rezultati ispitivanja kofeina čak i izjednačeni. To ukazuje na verovatnu činjenicu da je kafa istog porekla, a da je kasnije u pogonima pravljena različita mešavina, koja i utiče na konačni proizvod i koja daje aromu i ukus napitku.
PB  - Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd
T2  - Journal of Agricultural Sciences (Belgrade)
T1  - Analyzing of coffee quality with different methods
T1  - Ispitivanje kvaliteta kafe različitim metodama
EP  - 96
IS  - 1
SP  - 87
VL  - 49
DO  - 10.2298/JAS0401087R
ER  - 

@article{
author = "Rajković, Miloš and Vuković, Gorica and Perić, Lidija and Demin, Mirjana and Laličić, Jovanka and Kovačević, Divna",
year = "2004",
abstract = "The results obtained by the analysis of the samples of coffee mostly consumed on our market showed that the coffee quality corresponds to the values as given in the Law of Health Food. It was not found that any of the parameters which determine food quality exceeded permitted values. Content of heavy metals and aflatoxines is below permitted values. The least content of caffeine was determined in a coffee sample roasted in the private roaster’s shop, and only in it the presence of coffee surrogates/substitutes was not proved. The obtained results of the coffee analysis showed that the coffees of most popular producers are very equal, and results of caffeine analysis are even more equal. This indicates the most probable fact that coffee is of the same origin, and that later, on during production, a different mixture was made, which affects the final product and gives aroma and taste to the liquid., Dobijeni rezultati ispitivanja kvaliteta kafa koje se najčešće konzumiraju na našem tržištu pokazali su da kvalitet kafe odgovara vrednostima koje su preporučene Zakonom o zdravstvenoj ispravnosti namirnica. Ovim ispitivanjima utvrđeno je da nisu prekoračene dozvoljene granice nijednog od parametra koji utiču na kvalitet namirnica. Sadržaj teških metala i aflatoksina je ispod dozvoljenih vrednosti. Najmanji sadržaj kofeina određen je u uzorku kafe koja je proizvedena u privatnoj pržionici, a takodje jedino u njoj nije dokazano prisustvo surogata kafe. Dobijeni rezultati ispitivanja kafe ukazuju da su kafe najpoznatijih proizvođača veoma ujednačene, a rezultati ispitivanja kofeina čak i izjednačeni. To ukazuje na verovatnu činjenicu da je kafa istog porekla, a da je kasnije u pogonima pravljena različita mešavina, koja i utiče na konačni proizvod i koja daje aromu i ukus napitku.",
publisher = "Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd",
journal = "Journal of Agricultural Sciences (Belgrade)",
title = "Analyzing of coffee quality with different methods, Ispitivanje kvaliteta kafe različitim metodama",
pages = "96-87",
number = "1",
volume = "49",
doi = "10.2298/JAS0401087R"
}

Rajković, M., Vuković, G., Perić, L., Demin, M., Laličić, J.,& Kovačević, D.. (2004). Analyzing of coffee quality with different methods. in Journal of Agricultural Sciences (Belgrade)
Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd., 49(1), 87-96.
https://doi.org/10.2298/JAS0401087R

Rajković M, Vuković G, Perić L, Demin M, Laličić J, Kovačević D. Analyzing of coffee quality with different methods. in Journal of Agricultural Sciences (Belgrade). 2004;49(1):87-96.
doi:10.2298/JAS0401087R .

Rajković, Miloš, Vuković, Gorica, Perić, Lidija, Demin, Mirjana, Laličić, Jovanka, Kovačević, Divna, "Analyzing of coffee quality with different methods" in Journal of Agricultural Sciences (Belgrade), 49, no. 1 (2004):87-96,
https://doi.org/10.2298/JAS0401087R . .