TY  - CONF
AU  - Marković, Jovana
AU  - Nedović, Viktor
AU  - Salević-Jelić, Ana
AU  - Pejić, Lazar
AU  - Mihajlović, Dragana
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6864
AB  - Horseradish is a plant that belongs to the Brassicaceae family and is native to
southeastern Europe and western Asia. It is cultivated for its succulent and spicy root, which
is used as a seasoning for meat, soups, seafood, etc. The horseradish root has a much higher
culinary value than the horseradish leaf, which is usually discarded with the rest of the aboveground
biomass and has no use in the food industry. However, the horseradish leaf can be
used in the diet in the form of salad or in the preparation of various dishes, to which it gives a
characteristic spicy flavor. The biological activity of horseradish is expressed as antimicrobial,
insecticidal, anticoagulant, and gastro-protective effects of isothiocyanates, compounds formed
by the hydrolysis of glucosinolates under the action of the enzyme myrosinase. In addition, the
horseradish leaf is rich in vitamin C, polyphenols, and flavonoids, which is why it is desirable
to press it to obtain juice that can be used in the food industry. Moreover, pressing leaves
behind a pomace that could also potentially be used in the food industry. Therefore, this
research aimed to analyze the content of phenolic compounds and the antioxidant potential of
the horseradish leaves pomace, to achieve the full utilization of the plant and reduce biomass
loss. Total phenolic content (TPC), total flavonoid content (TFC), total phenolic acid content
(TPAC), and antioxidant activity (DPPH, ABTS, and FRAP methods) were determined by
standard spectrophotometric methods. The results showed that the quantitative content of total
phenolic compounds, flavonoids, and phenolic acids in horseradish leaves pomace, after pressing
and obtaining juice, was 7825.50 ± 749.20 mg GAE/kg FW (fresh weight - FW), 9460.00 ±
138.60 mg CE/ kg FW and 8905.50 ± 336.90 mg CAE/kg FW, respectively. In the analysis of
antioxidant activity, it was found that all three methods indicate the presence of antioxidant
potential of horseradish leaves pomace, namely: 9.00 ± 0.70 mmol TE/kg FW (DPPH), 42.30
± 3.80 mmol TE/kg FW (ABTS ) and 17.30 ± 0.60 mmol TE/kg FW (FRAP). Based on
the obtained results, it can be concluded that horseradish leaves pomace contains significant
amounts of polyphenolic compounds and high antioxidant potential, making it a suitable raw
material for the food industry, both from the point of view of waste prevention and potential
enrichment of food products to which it is added (as a seasoning for salads and dehydrated
soups, etc.).
PB  - University of Belgrade - Faculty of Agriculture
C3  - Book of Abstracts of the 6th International Symposium on Agricultural Engineering (ISAE 2023)
T1  - The possibility of using horseradish leaves pomace in the food industry
SP  - 44
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6864
ER  - 

@conference{
author = "Marković, Jovana and Nedović, Viktor and Salević-Jelić, Ana and Pejić, Lazar and Mihajlović, Dragana",
year = "2023",
abstract = "Horseradish is a plant that belongs to the Brassicaceae family and is native to
southeastern Europe and western Asia. It is cultivated for its succulent and spicy root, which
is used as a seasoning for meat, soups, seafood, etc. The horseradish root has a much higher
culinary value than the horseradish leaf, which is usually discarded with the rest of the aboveground
biomass and has no use in the food industry. However, the horseradish leaf can be
used in the diet in the form of salad or in the preparation of various dishes, to which it gives a
characteristic spicy flavor. The biological activity of horseradish is expressed as antimicrobial,
insecticidal, anticoagulant, and gastro-protective effects of isothiocyanates, compounds formed
by the hydrolysis of glucosinolates under the action of the enzyme myrosinase. In addition, the
horseradish leaf is rich in vitamin C, polyphenols, and flavonoids, which is why it is desirable
to press it to obtain juice that can be used in the food industry. Moreover, pressing leaves
behind a pomace that could also potentially be used in the food industry. Therefore, this
research aimed to analyze the content of phenolic compounds and the antioxidant potential of
the horseradish leaves pomace, to achieve the full utilization of the plant and reduce biomass
loss. Total phenolic content (TPC), total flavonoid content (TFC), total phenolic acid content
(TPAC), and antioxidant activity (DPPH, ABTS, and FRAP methods) were determined by
standard spectrophotometric methods. The results showed that the quantitative content of total
phenolic compounds, flavonoids, and phenolic acids in horseradish leaves pomace, after pressing
and obtaining juice, was 7825.50 ± 749.20 mg GAE/kg FW (fresh weight - FW), 9460.00 ±
138.60 mg CE/ kg FW and 8905.50 ± 336.90 mg CAE/kg FW, respectively. In the analysis of
antioxidant activity, it was found that all three methods indicate the presence of antioxidant
potential of horseradish leaves pomace, namely: 9.00 ± 0.70 mmol TE/kg FW (DPPH), 42.30
± 3.80 mmol TE/kg FW (ABTS ) and 17.30 ± 0.60 mmol TE/kg FW (FRAP). Based on
the obtained results, it can be concluded that horseradish leaves pomace contains significant
amounts of polyphenolic compounds and high antioxidant potential, making it a suitable raw
material for the food industry, both from the point of view of waste prevention and potential
enrichment of food products to which it is added (as a seasoning for salads and dehydrated
soups, etc.).",
publisher = "University of Belgrade - Faculty of Agriculture",
journal = "Book of Abstracts of the 6th International Symposium on Agricultural Engineering (ISAE 2023)",
title = "The possibility of using horseradish leaves pomace in the food industry",
pages = "44",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6864"
}

Marković, J., Nedović, V., Salević-Jelić, A., Pejić, L.,& Mihajlović, D.. (2023). The possibility of using horseradish leaves pomace in the food industry. in Book of Abstracts of the 6th International Symposium on Agricultural Engineering (ISAE 2023)
University of Belgrade - Faculty of Agriculture., 44.
https://hdl.handle.net/21.15107/rcub_agrospace_6864

Marković J, Nedović V, Salević-Jelić A, Pejić L, Mihajlović D. The possibility of using horseradish leaves pomace in the food industry. in Book of Abstracts of the 6th International Symposium on Agricultural Engineering (ISAE 2023). 2023;:44.
https://hdl.handle.net/21.15107/rcub_agrospace_6864 .

Marković, Jovana, Nedović, Viktor, Salević-Jelić, Ana, Pejić, Lazar, Mihajlović, Dragana, "The possibility of using horseradish leaves pomace in the food industry" in Book of Abstracts of the 6th International Symposium on Agricultural Engineering (ISAE 2023) (2023):44,
https://hdl.handle.net/21.15107/rcub_agrospace_6864 .

TY  - CONF
AU  - Radojičić, Vesna
AU  - Pejić, Lazar
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6735
AB  - Cigarete se pakuju u pojedinačna, box-pakovanja i master boxtransportna
pakovanja. Uloga ovakve, višeslojne ambalaže je zaštita proizvoda od
hemijskih i mehničkih oštećenja. Skladištenje cigareta zahteva određene uslove u
pogledu temperature, vlage i uslove provetravanja, ali ne postoji jasna preporuka,
koliko i kako skladištiti i čuvati duvanske proizvode. Čak i ako se uzmu u obzir
preporučeni uslovi, koje je veoma teško ispuniti naročito na prodajnim mestima,
smatra se da duvanske proizvode ne treba skladištiti duže od jedne godine.
Zakonski rok trajanja cigareta nigde nije regulisan, drugim rečima, mogu se
skladištiti zauvek. Međutim, čak i kada su ispunjeni svi uslovi skladištenja, usled
kompleksnosti samog proizvoda, može se desiti da se njegov sastav promeni.U
ovom radu pošlo se od pretpostavke da cigarete, koje su uskladištene 10 godina u
neadekvatnim uslovima, nisu podobne za upotrebu.
AB  - Cigarettes are packed in individual, box and master boxtransport
packs. The role of such multi-layer packaging is to protect the product
from chemical and mechanical damages. Cigarette storage requires certain
conditions in terms of temperature, humidity and ventilation conditions, but there
is no clear recommendation on how much and how to store tobacco products. Even
if the recommended conditions are taken into account, which are very difficult to
fulfill, especially at points of sale, it is considered that tobacco products should not
be stored for more than one year. Expiration date of cigarettes is nowhere
regulated by law, in other words, they can be stored forever. However, even when
all storage conditions are met, due to the complexity of the product itself, its
composition may change. This paper started from the assumption that cigarettes,
which have been stored for 10 years in inadequate conditions, are not suitable for
use.
C3  - 25. Međunarodna DQM konferencija Upravljanje kvalitetom i pouzdanošću
T1  - Promene hemijskih i senzornih svojstava cigareta tokom skladištenja
EP  - 230
SP  - 225
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6735
ER  - 

@conference{
author = "Radojičić, Vesna and Pejić, Lazar",
year = "2022",
abstract = "Cigarete se pakuju u pojedinačna, box-pakovanja i master boxtransportna
pakovanja. Uloga ovakve, višeslojne ambalaže je zaštita proizvoda od
hemijskih i mehničkih oštećenja. Skladištenje cigareta zahteva određene uslove u
pogledu temperature, vlage i uslove provetravanja, ali ne postoji jasna preporuka,
koliko i kako skladištiti i čuvati duvanske proizvode. Čak i ako se uzmu u obzir
preporučeni uslovi, koje je veoma teško ispuniti naročito na prodajnim mestima,
smatra se da duvanske proizvode ne treba skladištiti duže od jedne godine.
Zakonski rok trajanja cigareta nigde nije regulisan, drugim rečima, mogu se
skladištiti zauvek. Međutim, čak i kada su ispunjeni svi uslovi skladištenja, usled
kompleksnosti samog proizvoda, može se desiti da se njegov sastav promeni.U
ovom radu pošlo se od pretpostavke da cigarete, koje su uskladištene 10 godina u
neadekvatnim uslovima, nisu podobne za upotrebu., Cigarettes are packed in individual, box and master boxtransport
packs. The role of such multi-layer packaging is to protect the product
from chemical and mechanical damages. Cigarette storage requires certain
conditions in terms of temperature, humidity and ventilation conditions, but there
is no clear recommendation on how much and how to store tobacco products. Even
if the recommended conditions are taken into account, which are very difficult to
fulfill, especially at points of sale, it is considered that tobacco products should not
be stored for more than one year. Expiration date of cigarettes is nowhere
regulated by law, in other words, they can be stored forever. However, even when
all storage conditions are met, due to the complexity of the product itself, its
composition may change. This paper started from the assumption that cigarettes,
which have been stored for 10 years in inadequate conditions, are not suitable for
use.",
journal = "25. Međunarodna DQM konferencija Upravljanje kvalitetom i pouzdanošću",
title = "Promene hemijskih i senzornih svojstava cigareta tokom skladištenja",
pages = "230-225",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6735"
}

Radojičić, V.,& Pejić, L.. (2022). Promene hemijskih i senzornih svojstava cigareta tokom skladištenja. in 25. Međunarodna DQM konferencija Upravljanje kvalitetom i pouzdanošću, 225-230.
https://hdl.handle.net/21.15107/rcub_agrospace_6735

Radojičić V, Pejić L. Promene hemijskih i senzornih svojstava cigareta tokom skladištenja. in 25. Međunarodna DQM konferencija Upravljanje kvalitetom i pouzdanošću. 2022;:225-230.
https://hdl.handle.net/21.15107/rcub_agrospace_6735 .

Radojičić, Vesna, Pejić, Lazar, "Promene hemijskih i senzornih svojstava cigareta tokom skladištenja" in 25. Međunarodna DQM konferencija Upravljanje kvalitetom i pouzdanošću (2022):225-230,
https://hdl.handle.net/21.15107/rcub_agrospace_6735 .

TY  - CONF
AU  - Radojičić, Vesna
AU  - Pejić, Lazar
AU  - Dolijanović, Željko
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6597
AB  - Technological properties of tobacco that determine its usability are variable, so the quality of tobacco and tobacco products depends on the interaction of type and variety genetic properties on the one hand and agroecological growing conditions on the other.The aim of this experiment was to determine the influence of agroecological conditions on the smoke sensory properties of Burley tobacco type from experimental plots in five production areas in Serbia: Senta, Čoka, Šabac, Bajina Bašta and Vranje, during 2013. Hydrometeorological conditions data for vegetation period were taken from the Republic Hydrometeorological Service of Serbia. The analysis of soil and basic chemical properties of first class middle leaves tobacco, after air curing and leaf processing, was performed using standardized methods. Cigarettes were made and the sensory characteristics of smoke (physiological strength, taste and aroma of tobacco smoke, fullness of smoking and cigarette combustion) were determined, using the key for sensory evaluation of quality according to Sozonović. The best sensory characteristics were determined in Berlej from the production area of Šabac, and the worst from the area of Vranje. Šabac as a region had the most uniform temperatures and the least amount of precipitation in the vegetation period; the soil had the highest pH value and contains a significant amount of organic matter. Vranje as a region had the lowest temperatures and the highest amount of precipitation in the vegetation period; the soil had the lowest pH value and the lowest content of organic matter. Growing conditions had an impact on the smoke sensory properties through the accumulation of chemical components in the tobacco leaf, since the same agro technical measures were performed in all five production areas. Agrotechnical measures that are adapted to the production area characteristics could reduce the impact of agroecological conditions to a minimum, which would enable the production of tobacco with better technological properties.
PB  - University of East Sarajevo, Faculty of Agriculture, Republic of Srpska
PB  - Faculty of Agriculture, Serbia
PB  - ...
C3  - XII International Scientific Agriculture Symposium “AGROSYM 2021”, Jahorina, October 07-10, 2021,  Book of abstracts.
T1  - The influence of agroecological conditions of growing on the smoke sensory properties of burley tobacco
SP  - 250
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6597
ER  - 

@conference{
author = "Radojičić, Vesna and Pejić, Lazar and Dolijanović, Željko",
year = "2021",
abstract = "Technological properties of tobacco that determine its usability are variable, so the quality of tobacco and tobacco products depends on the interaction of type and variety genetic properties on the one hand and agroecological growing conditions on the other.The aim of this experiment was to determine the influence of agroecological conditions on the smoke sensory properties of Burley tobacco type from experimental plots in five production areas in Serbia: Senta, Čoka, Šabac, Bajina Bašta and Vranje, during 2013. Hydrometeorological conditions data for vegetation period were taken from the Republic Hydrometeorological Service of Serbia. The analysis of soil and basic chemical properties of first class middle leaves tobacco, after air curing and leaf processing, was performed using standardized methods. Cigarettes were made and the sensory characteristics of smoke (physiological strength, taste and aroma of tobacco smoke, fullness of smoking and cigarette combustion) were determined, using the key for sensory evaluation of quality according to Sozonović. The best sensory characteristics were determined in Berlej from the production area of Šabac, and the worst from the area of Vranje. Šabac as a region had the most uniform temperatures and the least amount of precipitation in the vegetation period; the soil had the highest pH value and contains a significant amount of organic matter. Vranje as a region had the lowest temperatures and the highest amount of precipitation in the vegetation period; the soil had the lowest pH value and the lowest content of organic matter. Growing conditions had an impact on the smoke sensory properties through the accumulation of chemical components in the tobacco leaf, since the same agro technical measures were performed in all five production areas. Agrotechnical measures that are adapted to the production area characteristics could reduce the impact of agroecological conditions to a minimum, which would enable the production of tobacco with better technological properties.",
publisher = "University of East Sarajevo, Faculty of Agriculture, Republic of Srpska, Faculty of Agriculture, Serbia, ...",
journal = "XII International Scientific Agriculture Symposium “AGROSYM 2021”, Jahorina, October 07-10, 2021,  Book of abstracts.",
title = "The influence of agroecological conditions of growing on the smoke sensory properties of burley tobacco",
pages = "250",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6597"
}

Radojičić, V., Pejić, L.,& Dolijanović, Ž.. (2021). The influence of agroecological conditions of growing on the smoke sensory properties of burley tobacco. in XII International Scientific Agriculture Symposium “AGROSYM 2021”, Jahorina, October 07-10, 2021,  Book of abstracts.
University of East Sarajevo, Faculty of Agriculture, Republic of Srpska., 250.
https://hdl.handle.net/21.15107/rcub_agrospace_6597

Radojičić V, Pejić L, Dolijanović Ž. The influence of agroecological conditions of growing on the smoke sensory properties of burley tobacco. in XII International Scientific Agriculture Symposium “AGROSYM 2021”, Jahorina, October 07-10, 2021,  Book of abstracts.. 2021;:250.
https://hdl.handle.net/21.15107/rcub_agrospace_6597 .

Radojičić, Vesna, Pejić, Lazar, Dolijanović, Željko, "The influence of agroecological conditions of growing on the smoke sensory properties of burley tobacco" in XII International Scientific Agriculture Symposium “AGROSYM 2021”, Jahorina, October 07-10, 2021,  Book of abstracts. (2021):250,
https://hdl.handle.net/21.15107/rcub_agrospace_6597 .

TY  - CONF
AU  - Radojičić, Vesna
AU  - Mlađenović, Bojan
AU  - Pejić, Lazar
AU  - Laličić-Petronijević, Jovanka
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6825
AB  - In order to reduce the harmful effects of cigarette smoke on the health of active and passive smokers, a new tobacco product - Tobacco heating system (THS) has been developed. Heating, rather than burning tobacco reduces the level of harmful and potentially harmful ingredients in the aerosol. New products are compared to cigarettes, because cigarettes are the most represented and most tested tobacco product on the market. This study aimed to compare the new THS product - IQOS (HEETS cartridges) and the Marlboro cigarette from the same manufacturer, which were available on the Serbian market. The physical characteristics of both products, the chemical characteristics of the aerosols and the amount of heavy metals in the aerosol were analyzed using standardized methods. Measurements were made in three replicates. The physical characteristics of the product showed that HEETS was 2.2 times shorter than a cigarette, 1.95 mm smaller in diameter and 25% less in weight than a cigarette. The content of total particulate phase (TPM) was reduced by 72.19%, nicotine by 30.99%, and the amount of TAR by 98.85% in HEETS condensate in relation to cigarette. Aerosol chemical analysis results indicate that the new THS product offers a lower health risk compared to traditional cigarettes consumption.
PB  - University of East Sarajevo, Faculty of Agriculture, Republic of Srpska, Bosnia
PB  - University of Belgrade, Faculty of Agriculture, Serbia
PB  - ...
C3  - XI International Scientific Agriculture Symposium “AGROSYM 2020”, Book of Abstracts
T1  - PHYSICAL AND CHEMICAL CHARACTERISTICS OF THS IN RELATION TO STANDARD CIGARETTE
EP  - 166
SP  - 166
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6825
ER  - 

@conference{
author = "Radojičić, Vesna and Mlađenović, Bojan and Pejić, Lazar and Laličić-Petronijević, Jovanka",
year = "2020",
abstract = "In order to reduce the harmful effects of cigarette smoke on the health of active and passive smokers, a new tobacco product - Tobacco heating system (THS) has been developed. Heating, rather than burning tobacco reduces the level of harmful and potentially harmful ingredients in the aerosol. New products are compared to cigarettes, because cigarettes are the most represented and most tested tobacco product on the market. This study aimed to compare the new THS product - IQOS (HEETS cartridges) and the Marlboro cigarette from the same manufacturer, which were available on the Serbian market. The physical characteristics of both products, the chemical characteristics of the aerosols and the amount of heavy metals in the aerosol were analyzed using standardized methods. Measurements were made in three replicates. The physical characteristics of the product showed that HEETS was 2.2 times shorter than a cigarette, 1.95 mm smaller in diameter and 25% less in weight than a cigarette. The content of total particulate phase (TPM) was reduced by 72.19%, nicotine by 30.99%, and the amount of TAR by 98.85% in HEETS condensate in relation to cigarette. Aerosol chemical analysis results indicate that the new THS product offers a lower health risk compared to traditional cigarettes consumption.",
publisher = "University of East Sarajevo, Faculty of Agriculture, Republic of Srpska, Bosnia, University of Belgrade, Faculty of Agriculture, Serbia, ...",
journal = "XI International Scientific Agriculture Symposium “AGROSYM 2020”, Book of Abstracts",
title = "PHYSICAL AND CHEMICAL CHARACTERISTICS OF THS IN RELATION TO STANDARD CIGARETTE",
pages = "166-166",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6825"
}

Radojičić, V., Mlađenović, B., Pejić, L.,& Laličić-Petronijević, J.. (2020). PHYSICAL AND CHEMICAL CHARACTERISTICS OF THS IN RELATION TO STANDARD CIGARETTE. in XI International Scientific Agriculture Symposium “AGROSYM 2020”, Book of Abstracts
University of East Sarajevo, Faculty of Agriculture, Republic of Srpska, Bosnia., 166-166.
https://hdl.handle.net/21.15107/rcub_agrospace_6825

Radojičić V, Mlađenović B, Pejić L, Laličić-Petronijević J. PHYSICAL AND CHEMICAL CHARACTERISTICS OF THS IN RELATION TO STANDARD CIGARETTE. in XI International Scientific Agriculture Symposium “AGROSYM 2020”, Book of Abstracts. 2020;:166-166.
https://hdl.handle.net/21.15107/rcub_agrospace_6825 .

Radojičić, Vesna, Mlađenović, Bojan, Pejić, Lazar, Laličić-Petronijević, Jovanka, "PHYSICAL AND CHEMICAL CHARACTERISTICS OF THS IN RELATION TO STANDARD CIGARETTE" in XI International Scientific Agriculture Symposium “AGROSYM 2020”, Book of Abstracts (2020):166-166,
https://hdl.handle.net/21.15107/rcub_agrospace_6825 .

TY  - CONF
AU  - Laličić-Petronijević, Jovanka
AU  - Pejić, Lazar
AU  - Radojičić, Vesna
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6826
AB  - Often referred to as worlds’ second most valuable commodity, coffee is produced in fifty countries and subsequently consumed worldwide generating a great amount of waste. Among their many other applications, this paper provides a survey of coffee by-products utilization in food industry. Coffee pulp is used to obtain volatile compounds and acetic acid by microbial activity. It can also be a source of anthocyanins, acting as natural colorants and bioactive ingredient. Recently, coffee pulp flour with high fiber (18%) and mineral (8%) content has been developed for application in confectionery and baked products. Various food additives (pectins, antioxidants and colors) can be obtained from mucilage, and even coffee honey was extracted from it. Husk is a source of citric acid and natural flavour. Silver skin has been used in combination with other ingredients in producing innovative coffee blends, bread, and biscuits, which had improved sensory and nutritional composition and reduced amount of hydroxymethylfurfural and acrylamide. Spent coffee grounds (SCG) has been used for obtaining a distilled beverage with coffee aroma and bioactive extract enriched in caffeine. Due to melanoidins content, it also exhibits an antimicrobial effect on some pathogens, such as S. aureus and E. coli. Being rich in dietary antioxidant fiber, SCG is incorporated in diverse food formulations with low glycemic and energetic value. A mixture of all coffee industry by-products is used as substrates for edible mushroom cultivation. Therefore, coffee waste, as an abundant natural material with low value, has a great potential of transferring into beneficial food products.
PB  - University of East Sarajevo, Faculty of Agriculture, Republic of Srpska, Bosnia
PB  - University of Belgrade, Faculty of Agriculture, Serbia
PB  - ...
C3  - XI International Scientific Agriculture Symposium “AGROSYM 2020”, Book of Abstracts
T1  - Utilisation Possibilities of By-Products from Coffee Production in Food Industry
EP  - 372
SP  - 372
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6826
ER  - 

@conference{
author = "Laličić-Petronijević, Jovanka and Pejić, Lazar and Radojičić, Vesna",
year = "2020",
abstract = "Often referred to as worlds’ second most valuable commodity, coffee is produced in fifty countries and subsequently consumed worldwide generating a great amount of waste. Among their many other applications, this paper provides a survey of coffee by-products utilization in food industry. Coffee pulp is used to obtain volatile compounds and acetic acid by microbial activity. It can also be a source of anthocyanins, acting as natural colorants and bioactive ingredient. Recently, coffee pulp flour with high fiber (18%) and mineral (8%) content has been developed for application in confectionery and baked products. Various food additives (pectins, antioxidants and colors) can be obtained from mucilage, and even coffee honey was extracted from it. Husk is a source of citric acid and natural flavour. Silver skin has been used in combination with other ingredients in producing innovative coffee blends, bread, and biscuits, which had improved sensory and nutritional composition and reduced amount of hydroxymethylfurfural and acrylamide. Spent coffee grounds (SCG) has been used for obtaining a distilled beverage with coffee aroma and bioactive extract enriched in caffeine. Due to melanoidins content, it also exhibits an antimicrobial effect on some pathogens, such as S. aureus and E. coli. Being rich in dietary antioxidant fiber, SCG is incorporated in diverse food formulations with low glycemic and energetic value. A mixture of all coffee industry by-products is used as substrates for edible mushroom cultivation. Therefore, coffee waste, as an abundant natural material with low value, has a great potential of transferring into beneficial food products.",
publisher = "University of East Sarajevo, Faculty of Agriculture, Republic of Srpska, Bosnia, University of Belgrade, Faculty of Agriculture, Serbia, ...",
journal = "XI International Scientific Agriculture Symposium “AGROSYM 2020”, Book of Abstracts",
title = "Utilisation Possibilities of By-Products from Coffee Production in Food Industry",
pages = "372-372",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6826"
}

Laličić-Petronijević, J., Pejić, L.,& Radojičić, V.. (2020). Utilisation Possibilities of By-Products from Coffee Production in Food Industry. in XI International Scientific Agriculture Symposium “AGROSYM 2020”, Book of Abstracts
University of East Sarajevo, Faculty of Agriculture, Republic of Srpska, Bosnia., 372-372.
https://hdl.handle.net/21.15107/rcub_agrospace_6826

Laličić-Petronijević J, Pejić L, Radojičić V. Utilisation Possibilities of By-Products from Coffee Production in Food Industry. in XI International Scientific Agriculture Symposium “AGROSYM 2020”, Book of Abstracts. 2020;:372-372.
https://hdl.handle.net/21.15107/rcub_agrospace_6826 .

Laličić-Petronijević, Jovanka, Pejić, Lazar, Radojičić, Vesna, "Utilisation Possibilities of By-Products from Coffee Production in Food Industry" in XI International Scientific Agriculture Symposium “AGROSYM 2020”, Book of Abstracts (2020):372-372,
https://hdl.handle.net/21.15107/rcub_agrospace_6826 .

TY  - CONF
AU  - Dolijanović, Željko
AU  - Radojičić, Vesna
AU  - Lalić, Zoran
AU  - Pejić, Lazar
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6570
AB  - Raw tobacco production in the world has a long tradition and is widespread throughout the
continents. Due to polymorphism as one of its most prominent traits, tobacco has adapted to
all conditions under which it is grown. In addition to natural conditions, the most important of
which are soil type and climate, raw tobacco production is also influenced by economic
factors, such as the world market price of tobacco, government support and global anti-
smoking policies. The aim of this paper is to present and analyze tobacco growing and
turnover in Serbia, based on the collected data and information. The importance of the paper
is in recognizing the structure and dynamics of production and marketing, as well as their
causes, primarily because the production of this species brings significant economic benefits
to the state, both through the realization of the products themselves, as well as through the
creation of new jobs and income from taxes. The statistical data of the Statistical Office of
Republic of Serbia, as well as the research results of the place and role of tobacco production
in Republic of Serbia, served as the main source of data in the preparation of this paper. The
data was analyzed using mathematical and statistical analysis, while relative dynamics
indicators, baseline indices and average growth rates were used to demonstrate the status,
changes and potential in tobacco production in Republic of Serbia.
PB  - University of East Sarajevo, Faculty of Agriculture
PB  - University of Belgrade, Faculty of Agriculture
PB  - Serbia M editerranean Agronomic Institute of Bari (CIHEAM - IAM B) Italy
PB  - International Society of Environment and Rural Development, Japan
PB  - ...
C3  - XI International Scientific Agriculture Symposium “AGROSYM 2020” - Book of Proceedings.
T1  - Analysis of growing and turnover of tobacco in Republic of Serbia
SP  - 297-303
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6570
ER  - 

@conference{
author = "Dolijanović, Željko and Radojičić, Vesna and Lalić, Zoran and Pejić, Lazar",
year = "2020",
abstract = "Raw tobacco production in the world has a long tradition and is widespread throughout the
continents. Due to polymorphism as one of its most prominent traits, tobacco has adapted to
all conditions under which it is grown. In addition to natural conditions, the most important of
which are soil type and climate, raw tobacco production is also influenced by economic
factors, such as the world market price of tobacco, government support and global anti-
smoking policies. The aim of this paper is to present and analyze tobacco growing and
turnover in Serbia, based on the collected data and information. The importance of the paper
is in recognizing the structure and dynamics of production and marketing, as well as their
causes, primarily because the production of this species brings significant economic benefits
to the state, both through the realization of the products themselves, as well as through the
creation of new jobs and income from taxes. The statistical data of the Statistical Office of
Republic of Serbia, as well as the research results of the place and role of tobacco production
in Republic of Serbia, served as the main source of data in the preparation of this paper. The
data was analyzed using mathematical and statistical analysis, while relative dynamics
indicators, baseline indices and average growth rates were used to demonstrate the status,
changes and potential in tobacco production in Republic of Serbia.",
publisher = "University of East Sarajevo, Faculty of Agriculture, University of Belgrade, Faculty of Agriculture, Serbia M editerranean Agronomic Institute of Bari (CIHEAM - IAM B) Italy, International Society of Environment and Rural Development, Japan, ...",
journal = "XI International Scientific Agriculture Symposium “AGROSYM 2020” - Book of Proceedings.",
title = "Analysis of growing and turnover of tobacco in Republic of Serbia",
pages = "297-303",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6570"
}

Dolijanović, Ž., Radojičić, V., Lalić, Z.,& Pejić, L.. (2020). Analysis of growing and turnover of tobacco in Republic of Serbia. in XI International Scientific Agriculture Symposium “AGROSYM 2020” - Book of Proceedings.
University of East Sarajevo, Faculty of Agriculture., 297-303.
https://hdl.handle.net/21.15107/rcub_agrospace_6570

Dolijanović Ž, Radojičić V, Lalić Z, Pejić L. Analysis of growing and turnover of tobacco in Republic of Serbia. in XI International Scientific Agriculture Symposium “AGROSYM 2020” - Book of Proceedings.. 2020;:297-303.
https://hdl.handle.net/21.15107/rcub_agrospace_6570 .

Dolijanović, Željko, Radojičić, Vesna, Lalić, Zoran, Pejić, Lazar, "Analysis of growing and turnover of tobacco in Republic of Serbia" in XI International Scientific Agriculture Symposium “AGROSYM 2020” - Book of Proceedings. (2020):297-303,
https://hdl.handle.net/21.15107/rcub_agrospace_6570 .

TY  - CONF
AU  - Radojičić, Vesna
AU  - Pejić, Lazar
AU  - Dolijanović, Željko
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6579
AB  - Tobacco production in Republic of Serbia today includes two types of tobacco because Oriental tobacco has no longer been produced since 2016. The aim of this experiment was to determine the influence of agroecological conditions on the chemical properties of Burley tobacco from five different production areas in Serbia during 2013. First class middle leaves of Burley tobacco from Senta, Čoka, Šabac, Bajina Bašta and Vranje municipalities/towns were used as research material. Analysis included the characterization of soil (pH value and organic matter) and determination of following tobacco chemical components: total proteins, nicotine, reducing sugars, pH and ash. All analyzes were performed by standardized methods in three replications. Hydrometeorological conditions data for vegetation period were taken from the Republic Hydrometeorological Institute of Serbia. The results showed that agroecological conditions of growing had an influence on the amount of chemical components, since the same agrotechnical measures were applied in all five production areas and the same amount of fertilizer was used. The positive correlation between nicotine content and the air temperature and percentage of organic matter in the soil was determined, as well as the negative correlation with the amount of precipitation. Tobacco protein content showed positive correlation with pH value of soil and negative correlation with the amount of precipitation. In addition to that, the positive correlation was found between the sugar content of tobacco and the air temperature and soil pH value, while sugar content was in negative correlation with the amount of precipitation. The ash content and the pH value of tobacco increased with the pH and percentage of soil organic matter, but decreased with the amount of precipitation.
PB  - University of East Sarajevo, Faculty of Agriculture, Republic of Srpska, Bosnia
PB  - University of Belgrade, Faculty of Agriculture, Serbia
PB  - Mediterranean Agronomic Institute of Bari (CIHEAM - IAMB) Italy
PB  - International Society of Environment and Rural Development, Japan
PB  - ...
C3  - XI International Scientific Agriculture Symposium “AGROSYM 2020” - Book of Abstracts.
T1  - The influence of agroecological conditions of growing on the chemical properties of burley tobacco
SP  - 165
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6579
ER  - 

@conference{
author = "Radojičić, Vesna and Pejić, Lazar and Dolijanović, Željko",
year = "2020",
abstract = "Tobacco production in Republic of Serbia today includes two types of tobacco because Oriental tobacco has no longer been produced since 2016. The aim of this experiment was to determine the influence of agroecological conditions on the chemical properties of Burley tobacco from five different production areas in Serbia during 2013. First class middle leaves of Burley tobacco from Senta, Čoka, Šabac, Bajina Bašta and Vranje municipalities/towns were used as research material. Analysis included the characterization of soil (pH value and organic matter) and determination of following tobacco chemical components: total proteins, nicotine, reducing sugars, pH and ash. All analyzes were performed by standardized methods in three replications. Hydrometeorological conditions data for vegetation period were taken from the Republic Hydrometeorological Institute of Serbia. The results showed that agroecological conditions of growing had an influence on the amount of chemical components, since the same agrotechnical measures were applied in all five production areas and the same amount of fertilizer was used. The positive correlation between nicotine content and the air temperature and percentage of organic matter in the soil was determined, as well as the negative correlation with the amount of precipitation. Tobacco protein content showed positive correlation with pH value of soil and negative correlation with the amount of precipitation. In addition to that, the positive correlation was found between the sugar content of tobacco and the air temperature and soil pH value, while sugar content was in negative correlation with the amount of precipitation. The ash content and the pH value of tobacco increased with the pH and percentage of soil organic matter, but decreased with the amount of precipitation.",
publisher = "University of East Sarajevo, Faculty of Agriculture, Republic of Srpska, Bosnia, University of Belgrade, Faculty of Agriculture, Serbia, Mediterranean Agronomic Institute of Bari (CIHEAM - IAMB) Italy, International Society of Environment and Rural Development, Japan, ...",
journal = "XI International Scientific Agriculture Symposium “AGROSYM 2020” - Book of Abstracts.",
title = "The influence of agroecological conditions of growing on the chemical properties of burley tobacco",
pages = "165",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6579"
}

Radojičić, V., Pejić, L.,& Dolijanović, Ž.. (2020). The influence of agroecological conditions of growing on the chemical properties of burley tobacco. in XI International Scientific Agriculture Symposium “AGROSYM 2020” - Book of Abstracts.
University of East Sarajevo, Faculty of Agriculture, Republic of Srpska, Bosnia., 165.
https://hdl.handle.net/21.15107/rcub_agrospace_6579

Radojičić V, Pejić L, Dolijanović Ž. The influence of agroecological conditions of growing on the chemical properties of burley tobacco. in XI International Scientific Agriculture Symposium “AGROSYM 2020” - Book of Abstracts.. 2020;:165.
https://hdl.handle.net/21.15107/rcub_agrospace_6579 .

Radojičić, Vesna, Pejić, Lazar, Dolijanović, Željko, "The influence of agroecological conditions of growing on the chemical properties of burley tobacco" in XI International Scientific Agriculture Symposium “AGROSYM 2020” - Book of Abstracts. (2020):165,
https://hdl.handle.net/21.15107/rcub_agrospace_6579 .