TY  - JOUR
AU  - Belscak-Cvitanović, Ana
AU  - Nedović, Viktor
AU  - Salević, Ana
AU  - Despotović, Saša
AU  - Komes, Draženka
AU  - Nikšić, Miomir
AU  - Bugarski, Branko
AU  - Leskošek-Čukalović, Ida
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4441
AB  - Increasing interest in production of frequently consumed functional food products has focused the present study on implementation of microencapsulated Ganoderma mushroom and green tea bioactive compounds in beer production. Electrostatic extrusion assisted microencapsulation of green tea and Ganoderma extracts enabled production of particles ranging from 490 to 1000 mu m in size, with up to 75% of entrapped total polyphenols. Dried, powdered extracts, as well as microparticles encapsulating Ganoderma and green tea extracts that exhibited the best morphological properties and retarded release of polyphenols (alginate and alginate-chitosan coated, as well as chitosan coated pectin microbeads) were implemented in beer production. The addition of Ganoderma microbeads to pilsner beer did not augment its polyphenolic concentration (TPC), as opposed to the addition of green tea encapsulating microbeads to radler, while adding dried Ganoderma and spray dried green tea extracts enabled to increase the TPC for up to 3-fold higher values. Ganoderma dried extract-enriched pilsner beer and spray dried green tea extract-enriched radler were preferred in terms of sensory properties, due to the lowest bitterness intensity and most pronounced herbal aroma of the added adjuncts. Refrigerated storage of Ganoderma hydrogel microbeads-enriched pilsner beer revealed fluctuations of TPC, while green tea hydrogel microbeads-enriched radler exhibited better stability. The established methodology provides a procedure suitable for microencapsulate-enrichment of drink and food products, thus setting a reliable basis for future functional food production by microencapsulate implementation strategies.
PB  - Savez hemijskih inženjera, Beograd
T2  - Chemical Industry and Chemical Engineering Quarterly / CICEQ
T1  - Modification of functional quality of beer by using microencapsulated green tea (camellia sinensis l.) And ganoderma mushroom (ganoderma lucidum l.) Bioactive compounds
EP  - 471
IS  - 4
SP  - 457
VL  - 23
DO  - 10.2298/CICEQ160722060B
ER  - 

@article{
author = "Belscak-Cvitanović, Ana and Nedović, Viktor and Salević, Ana and Despotović, Saša and Komes, Draženka and Nikšić, Miomir and Bugarski, Branko and Leskošek-Čukalović, Ida",
year = "2017",
abstract = "Increasing interest in production of frequently consumed functional food products has focused the present study on implementation of microencapsulated Ganoderma mushroom and green tea bioactive compounds in beer production. Electrostatic extrusion assisted microencapsulation of green tea and Ganoderma extracts enabled production of particles ranging from 490 to 1000 mu m in size, with up to 75% of entrapped total polyphenols. Dried, powdered extracts, as well as microparticles encapsulating Ganoderma and green tea extracts that exhibited the best morphological properties and retarded release of polyphenols (alginate and alginate-chitosan coated, as well as chitosan coated pectin microbeads) were implemented in beer production. The addition of Ganoderma microbeads to pilsner beer did not augment its polyphenolic concentration (TPC), as opposed to the addition of green tea encapsulating microbeads to radler, while adding dried Ganoderma and spray dried green tea extracts enabled to increase the TPC for up to 3-fold higher values. Ganoderma dried extract-enriched pilsner beer and spray dried green tea extract-enriched radler were preferred in terms of sensory properties, due to the lowest bitterness intensity and most pronounced herbal aroma of the added adjuncts. Refrigerated storage of Ganoderma hydrogel microbeads-enriched pilsner beer revealed fluctuations of TPC, while green tea hydrogel microbeads-enriched radler exhibited better stability. The established methodology provides a procedure suitable for microencapsulate-enrichment of drink and food products, thus setting a reliable basis for future functional food production by microencapsulate implementation strategies.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Chemical Industry and Chemical Engineering Quarterly / CICEQ",
title = "Modification of functional quality of beer by using microencapsulated green tea (camellia sinensis l.) And ganoderma mushroom (ganoderma lucidum l.) Bioactive compounds",
pages = "471-457",
number = "4",
volume = "23",
doi = "10.2298/CICEQ160722060B"
}

Belscak-Cvitanović, A., Nedović, V., Salević, A., Despotović, S., Komes, D., Nikšić, M., Bugarski, B.,& Leskošek-Čukalović, I.. (2017). Modification of functional quality of beer by using microencapsulated green tea (camellia sinensis l.) And ganoderma mushroom (ganoderma lucidum l.) Bioactive compounds. in Chemical Industry and Chemical Engineering Quarterly / CICEQ
Savez hemijskih inženjera, Beograd., 23(4), 457-471.
https://doi.org/10.2298/CICEQ160722060B

Belscak-Cvitanović A, Nedović V, Salević A, Despotović S, Komes D, Nikšić M, Bugarski B, Leskošek-Čukalović I. Modification of functional quality of beer by using microencapsulated green tea (camellia sinensis l.) And ganoderma mushroom (ganoderma lucidum l.) Bioactive compounds. in Chemical Industry and Chemical Engineering Quarterly / CICEQ. 2017;23(4):457-471.
doi:10.2298/CICEQ160722060B .

Belscak-Cvitanović, Ana, Nedović, Viktor, Salević, Ana, Despotović, Saša, Komes, Draženka, Nikšić, Miomir, Bugarski, Branko, Leskošek-Čukalović, Ida, "Modification of functional quality of beer by using microencapsulated green tea (camellia sinensis l.) And ganoderma mushroom (ganoderma lucidum l.) Bioactive compounds" in Chemical Industry and Chemical Engineering Quarterly / CICEQ, 23, no. 4 (2017):457-471,
https://doi.org/10.2298/CICEQ160722060B . .

TY  - JOUR
AU  - Platiša, Mirjana M.
AU  - Gal, Vera
AU  - Nestorović, Zorica
AU  - Leskošek-Čukalović, Ida
AU  - Despotović, Saša
AU  - Veljović, Mile
AU  - Petrović, Aleksandar
AU  - Rajković, Jovana
AU  - Djokić, Vladimir
AU  - Novaković, Radmila
AU  - Gojković-Bukarica, Ljiljana
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4580
AB  - BACKGROUND: /Aim. There are only several studies on the acute effect of alcoholic drinks intake on heart rhythm and this phenomenon is still not well understood. We wanted to examine whether linear and nonlinear measures of RR interval and QT interval series could quantify the effect of beer in healthy subjects. Methods. Eighteen young volunteers drank 500 mL of beer (21 g of ethanol). Electrocardiogram (ECG) recordings were taken in supine position: 20 minutes before (relaxation) and 60 minutes after drink intake. The RR interval series and the QT interval series were extracted from ECG and we calculated short-term (α1) and long-term (α2) scaling exponents and sample entropy (SampEn) for both series; low frequency (LF) and high frequency (HF) spectral components from RR interval series and QT variability (QTV). Blood pressure was measured every 10 minutes. Results. It was shown that beer induced changes in variability and correlation properties of these series. Immediate effect of beer intake was detected as a transient increase in the QT variability, heart rate and blood pressure. Delayed effects of beer were shortening of the RR and QT intervals and reduction of the HF spectral component. Beer intake also increased short-term scaling exponent (α1) of the RR time series and long-term scaling exponent (α2) of the QT time series. Conclusion. Our results suggest that acute effects of beer are reduced parasympathetic control of the heart and changed dynamic complexity of the ventricular repolarization.
AB  - Uvod/Cilj. Akutni efekat uzimanja alkoholnih pića na kardiovaskularne ritmove je fenomen koji još uvek nije dovoljno razjašnjen i u literaturi postoji svega nekoliko radova na tu temu. Cilj rada je bio da se ispita da li se linearnim i nelinearnim merama nizova RR i QT intervala može kvantifikovati akutni efekat male količine piva kod zdravih osoba. Metode. Osamnaest mladih zdravih muškaraca je pilo po 500 mL piva (21 g etanola). Elektrokardiogram (EKG) je beležen u ležećem položaju: 20 minuta pre (u relaksaciji) i 60 minuta neposredno posle uzimanja pića. Iz digitalizovanog zapisa EKG-a izdvojeni su nizovi RR i QT intervala. Iz oba niza smo izračunali kratkodometni (α1) i dugo-dometni skalirajući eksponent (α2), kao i entropiju uzorka (SampEn). Iz nizova RR intervala određene su spektralne komponente niskofrekventnih (LF) i visokofrekventnih (HF) opsega, a iz nizova QT intervala varijabilnost QT intervala (QTV). Krvni pritisak je bio meren svakih 10 minuta. Rezultati. Pokazali smo da pivo menja varijabilnost i korelacione osobine ovih nizova. Neposredni efekat uzimanja piva ogleda se u prolaznim povećanjima QT varijabilnosti, srčane frekvence i krvnog pritiska, a produženi u skraćenju dužine RR i QT intervala i smanjenju spektralne komponente HF. Uzimanje piva je takođe dovelo do porasta kratkodometnog skalirajućeg eksponenta (α1) RR niza i dugodometnog skalirajućeg eksponenta (α2) QT niza. Zaključak. Akutni efekat uzimanja piva je redukovana parasimpatička kontrola srca i izmenjena kompleksnost dinamike ventrikularne repolarizacije.
PB  - Vojnomedicinska akademija - Institut za naučne informacije, Beograd
T2  - Vojnosanitetski pregled
T1  - Changes in linear and nonlinear measures of RR and QT interval series after beer intake
T1  - Promene linearnih i nelinearnih mera nizova RR i QT intervala posle uzimanja piva
EP  - 1111
IS  - 12
SP  - 1107
VL  - 74
DO  - 10.2298/VSP150514316P
ER  - 

@article{
author = "Platiša, Mirjana M. and Gal, Vera and Nestorović, Zorica and Leskošek-Čukalović, Ida and Despotović, Saša and Veljović, Mile and Petrović, Aleksandar and Rajković, Jovana and Djokić, Vladimir and Novaković, Radmila and Gojković-Bukarica, Ljiljana",
year = "2017",
abstract = "BACKGROUND: /Aim. There are only several studies on the acute effect of alcoholic drinks intake on heart rhythm and this phenomenon is still not well understood. We wanted to examine whether linear and nonlinear measures of RR interval and QT interval series could quantify the effect of beer in healthy subjects. Methods. Eighteen young volunteers drank 500 mL of beer (21 g of ethanol). Electrocardiogram (ECG) recordings were taken in supine position: 20 minutes before (relaxation) and 60 minutes after drink intake. The RR interval series and the QT interval series were extracted from ECG and we calculated short-term (α1) and long-term (α2) scaling exponents and sample entropy (SampEn) for both series; low frequency (LF) and high frequency (HF) spectral components from RR interval series and QT variability (QTV). Blood pressure was measured every 10 minutes. Results. It was shown that beer induced changes in variability and correlation properties of these series. Immediate effect of beer intake was detected as a transient increase in the QT variability, heart rate and blood pressure. Delayed effects of beer were shortening of the RR and QT intervals and reduction of the HF spectral component. Beer intake also increased short-term scaling exponent (α1) of the RR time series and long-term scaling exponent (α2) of the QT time series. Conclusion. Our results suggest that acute effects of beer are reduced parasympathetic control of the heart and changed dynamic complexity of the ventricular repolarization., Uvod/Cilj. Akutni efekat uzimanja alkoholnih pića na kardiovaskularne ritmove je fenomen koji još uvek nije dovoljno razjašnjen i u literaturi postoji svega nekoliko radova na tu temu. Cilj rada je bio da se ispita da li se linearnim i nelinearnim merama nizova RR i QT intervala može kvantifikovati akutni efekat male količine piva kod zdravih osoba. Metode. Osamnaest mladih zdravih muškaraca je pilo po 500 mL piva (21 g etanola). Elektrokardiogram (EKG) je beležen u ležećem položaju: 20 minuta pre (u relaksaciji) i 60 minuta neposredno posle uzimanja pića. Iz digitalizovanog zapisa EKG-a izdvojeni su nizovi RR i QT intervala. Iz oba niza smo izračunali kratkodometni (α1) i dugo-dometni skalirajući eksponent (α2), kao i entropiju uzorka (SampEn). Iz nizova RR intervala određene su spektralne komponente niskofrekventnih (LF) i visokofrekventnih (HF) opsega, a iz nizova QT intervala varijabilnost QT intervala (QTV). Krvni pritisak je bio meren svakih 10 minuta. Rezultati. Pokazali smo da pivo menja varijabilnost i korelacione osobine ovih nizova. Neposredni efekat uzimanja piva ogleda se u prolaznim povećanjima QT varijabilnosti, srčane frekvence i krvnog pritiska, a produženi u skraćenju dužine RR i QT intervala i smanjenju spektralne komponente HF. Uzimanje piva je takođe dovelo do porasta kratkodometnog skalirajućeg eksponenta (α1) RR niza i dugodometnog skalirajućeg eksponenta (α2) QT niza. Zaključak. Akutni efekat uzimanja piva je redukovana parasimpatička kontrola srca i izmenjena kompleksnost dinamike ventrikularne repolarizacije.",
publisher = "Vojnomedicinska akademija - Institut za naučne informacije, Beograd",
journal = "Vojnosanitetski pregled",
title = "Changes in linear and nonlinear measures of RR and QT interval series after beer intake, Promene linearnih i nelinearnih mera nizova RR i QT intervala posle uzimanja piva",
pages = "1111-1107",
number = "12",
volume = "74",
doi = "10.2298/VSP150514316P"
}

Platiša, M. M., Gal, V., Nestorović, Z., Leskošek-Čukalović, I., Despotović, S., Veljović, M., Petrović, A., Rajković, J., Djokić, V., Novaković, R.,& Gojković-Bukarica, L.. (2017). Changes in linear and nonlinear measures of RR and QT interval series after beer intake. in Vojnosanitetski pregled
Vojnomedicinska akademija - Institut za naučne informacije, Beograd., 74(12), 1107-1111.
https://doi.org/10.2298/VSP150514316P

Platiša MM, Gal V, Nestorović Z, Leskošek-Čukalović I, Despotović S, Veljović M, Petrović A, Rajković J, Djokić V, Novaković R, Gojković-Bukarica L. Changes in linear and nonlinear measures of RR and QT interval series after beer intake. in Vojnosanitetski pregled. 2017;74(12):1107-1111.
doi:10.2298/VSP150514316P .

Platiša, Mirjana M., Gal, Vera, Nestorović, Zorica, Leskošek-Čukalović, Ida, Despotović, Saša, Veljović, Mile, Petrović, Aleksandar, Rajković, Jovana, Djokić, Vladimir, Novaković, Radmila, Gojković-Bukarica, Ljiljana, "Changes in linear and nonlinear measures of RR and QT interval series after beer intake" in Vojnosanitetski pregled, 74, no. 12 (2017):1107-1111,
https://doi.org/10.2298/VSP150514316P . .

TY  - JOUR
AU  - Djordjević, Sofija
AU  - Popović, Danijela
AU  - Despotović, Saša
AU  - Veljović, Mile
AU  - Atanacković, Milica
AU  - Cvejić, Jelena
AU  - Nedović, Viktor
AU  - Leskošek-Čukalović, Ida
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4020
AB  - This paper is based on determining the level of the antioxidant activity of beer, to which sensory acceptable amounts of selected extracts of medicinal plants were added, with the aim of obtaining a beer with increased functional and new sensory features. For purposes of this study a commercial lager beer type Pils and extracts of herbal drugs: Melissae folium, Thymi herba, Juniperi fructus, Urticae radix and Lupuli strobuli, were used. Total phenols were analyzed by the method of Folin-Ciocalteu, and the antioxidant activity of samples was evaluated using FRAP and DPPH tests. Sensory evaluation of beer was conducted on 80 subjects, using a nine-level hedonic scale. The results showed that the content of total phenols was the highest in the beer which thyme, juniper and lemon balm were added to (384.22, 365.38 and 363.08 mg GAE/L, respectively), representing an increase of 37.09, 30.36 and 29.55%, respectively, compared to the commercial lager beer. Values of antioxidant activity were correlated with the content of total phenols. The extract of lemon balm blended in the best manner with the baseline, commercial lager beer in terms of sensory acceptability. The new beer, enriched with lemon balm, had a pleasant, appealing and harmonious flavor and aroma.
PB  - Savez hemijskih inženjera, Beograd
T2  - Chemical Industry and Chemical Engineering Quarterly / CICEQ
T1  - Extracts of medicinal plants as functional beer additives
EP  - 308
IS  - 3
SP  - 301
VL  - 22
DO  - 10.2298/CICEQ150501044D
ER  - 

@article{
author = "Djordjević, Sofija and Popović, Danijela and Despotović, Saša and Veljović, Mile and Atanacković, Milica and Cvejić, Jelena and Nedović, Viktor and Leskošek-Čukalović, Ida",
year = "2016",
abstract = "This paper is based on determining the level of the antioxidant activity of beer, to which sensory acceptable amounts of selected extracts of medicinal plants were added, with the aim of obtaining a beer with increased functional and new sensory features. For purposes of this study a commercial lager beer type Pils and extracts of herbal drugs: Melissae folium, Thymi herba, Juniperi fructus, Urticae radix and Lupuli strobuli, were used. Total phenols were analyzed by the method of Folin-Ciocalteu, and the antioxidant activity of samples was evaluated using FRAP and DPPH tests. Sensory evaluation of beer was conducted on 80 subjects, using a nine-level hedonic scale. The results showed that the content of total phenols was the highest in the beer which thyme, juniper and lemon balm were added to (384.22, 365.38 and 363.08 mg GAE/L, respectively), representing an increase of 37.09, 30.36 and 29.55%, respectively, compared to the commercial lager beer. Values of antioxidant activity were correlated with the content of total phenols. The extract of lemon balm blended in the best manner with the baseline, commercial lager beer in terms of sensory acceptability. The new beer, enriched with lemon balm, had a pleasant, appealing and harmonious flavor and aroma.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Chemical Industry and Chemical Engineering Quarterly / CICEQ",
title = "Extracts of medicinal plants as functional beer additives",
pages = "308-301",
number = "3",
volume = "22",
doi = "10.2298/CICEQ150501044D"
}

Djordjević, S., Popović, D., Despotović, S., Veljović, M., Atanacković, M., Cvejić, J., Nedović, V.,& Leskošek-Čukalović, I.. (2016). Extracts of medicinal plants as functional beer additives. in Chemical Industry and Chemical Engineering Quarterly / CICEQ
Savez hemijskih inženjera, Beograd., 22(3), 301-308.
https://doi.org/10.2298/CICEQ150501044D

Djordjević S, Popović D, Despotović S, Veljović M, Atanacković M, Cvejić J, Nedović V, Leskošek-Čukalović I. Extracts of medicinal plants as functional beer additives. in Chemical Industry and Chemical Engineering Quarterly / CICEQ. 2016;22(3):301-308.
doi:10.2298/CICEQ150501044D .

Djordjević, Sofija, Popović, Danijela, Despotović, Saša, Veljović, Mile, Atanacković, Milica, Cvejić, Jelena, Nedović, Viktor, Leskošek-Čukalović, Ida, "Extracts of medicinal plants as functional beer additives" in Chemical Industry and Chemical Engineering Quarterly / CICEQ, 22, no. 3 (2016):301-308,
https://doi.org/10.2298/CICEQ150501044D . .

TY  - JOUR
AU  - Veljović, Mile
AU  - Despotović, Saša
AU  - Stojanović, Milan
AU  - Pecić, Sonja
AU  - Vukosavljević, Predrag
AU  - Belović, Miona
AU  - Leskošek-Čukalović, Ida
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3705
AB  - Over the last decade, the market of special beers with improved healthy function and/or with new refreshing taste has significantly increased. One of the possible solutions enables mixing beer with bioactive components in grapes responsible for well-known health-promoting action of red wine. The effects of the addition of the Prokupac grape on the physicochemical properties and the fermentation kinetics of the grape beer were studied and the results were compared with a control lager beer. The effect of grape addition on the activity of yeast was also studied. Original extract, alcohol content, degree of fermentation, fermentation rate and yeast growth were significantly higher in beers with grapes as a consequence of higher concentration of simple sugars in grapes compared with pure wort. Based on the CIELab chromatic parameters the color of grape beer samples was yellow with certain proportion of redness, while the control beer was purely yellow. The increase in the concentration of grape mash affects the reduction of lightness and yellowness of beers, while the redness of samples was directly proportional with grape quantity. The phenolic content and antioxidant capacity of grape beers was remarkably higher compared to the control beer, which indicates that the grape beer is a better source of natural antioxidants than regular lager beer.
AB  - Poslednjih godina, tržište specijalnih vrsta piva koja se odlikuju poboljšanom zdravstvenom funkcijom i/ili novim osvežavajućim ukusom se značajno povećalo. Jedna od mogućnosti je i obogaćivanje piva sa bioaktivnim jedinjenjima grožđa koja su odgovorna za dobro poznato blagotvorno dejstvo crvenih vina na zdravlje. U radu je ispitivan uticaj dodatka grožđa sorte Prokupac na fizičkohemijske karakteristike i kinetiku fermentacije specijalnih piva sa dodatkom grožđa, pri čemu su dobijeni rezultati poređeni sa kontrolnim lager pivom. Uticaj dodatka grožđa na aktivnost kvasca je takođe ispitivan. Početni ekstrakt, sadržaj alkohola, stepen prevrelosti, brzina fermentacije i razmnožavanje kvasca je bilo značajno veće kod piva sa dodatkom grožđa, zbog većeg sadržaja prostih šećera u grožđu u poređenju sa čistom sladovinom. Prema CIELab parametrima boje, boja piva sa dodatkom grožđa je bila žuta sa određenim udelom crvene, dok je kontrolno pivo bilo čiste žute boje. Povećanjem udela grožđa boja piva postaje tamnija i sa manjim udelom žute boje, dok je udeo crvene boje direktno proporcionalan sadržaju grožđa. Sadržaj fenolnih jedinjenja i antioksidativni kapacitet piva sa dodatkom grožđa je bio značajno veći u odnosu na kontrolno pivo, što znači da je pivo sa grožđem bolji izvor prirodnih antioksidanasa nego komercijalno lager pivo.
PB  - Savez hemijskih inženjera, Beograd
T2  - Chemical Industry and Chemical Engineering Quarterly / CICEQ
T1  - The fermentation kinetics and physicochemical properties of special beer with addition of Prokupac grape variety
T1  - Kinetika fermentacije i fizičkohemijske karakteristike specijalnih piva sa dodatkom grožđa sorte Prokupac
EP  - 397
IS  - 3
SP  - 391
VL  - 21
DO  - 10.2298/CICEQ140416041V
ER  - 

@article{
author = "Veljović, Mile and Despotović, Saša and Stojanović, Milan and Pecić, Sonja and Vukosavljević, Predrag and Belović, Miona and Leskošek-Čukalović, Ida",
year = "2015",
abstract = "Over the last decade, the market of special beers with improved healthy function and/or with new refreshing taste has significantly increased. One of the possible solutions enables mixing beer with bioactive components in grapes responsible for well-known health-promoting action of red wine. The effects of the addition of the Prokupac grape on the physicochemical properties and the fermentation kinetics of the grape beer were studied and the results were compared with a control lager beer. The effect of grape addition on the activity of yeast was also studied. Original extract, alcohol content, degree of fermentation, fermentation rate and yeast growth were significantly higher in beers with grapes as a consequence of higher concentration of simple sugars in grapes compared with pure wort. Based on the CIELab chromatic parameters the color of grape beer samples was yellow with certain proportion of redness, while the control beer was purely yellow. The increase in the concentration of grape mash affects the reduction of lightness and yellowness of beers, while the redness of samples was directly proportional with grape quantity. The phenolic content and antioxidant capacity of grape beers was remarkably higher compared to the control beer, which indicates that the grape beer is a better source of natural antioxidants than regular lager beer., Poslednjih godina, tržište specijalnih vrsta piva koja se odlikuju poboljšanom zdravstvenom funkcijom i/ili novim osvežavajućim ukusom se značajno povećalo. Jedna od mogućnosti je i obogaćivanje piva sa bioaktivnim jedinjenjima grožđa koja su odgovorna za dobro poznato blagotvorno dejstvo crvenih vina na zdravlje. U radu je ispitivan uticaj dodatka grožđa sorte Prokupac na fizičkohemijske karakteristike i kinetiku fermentacije specijalnih piva sa dodatkom grožđa, pri čemu su dobijeni rezultati poređeni sa kontrolnim lager pivom. Uticaj dodatka grožđa na aktivnost kvasca je takođe ispitivan. Početni ekstrakt, sadržaj alkohola, stepen prevrelosti, brzina fermentacije i razmnožavanje kvasca je bilo značajno veće kod piva sa dodatkom grožđa, zbog većeg sadržaja prostih šećera u grožđu u poređenju sa čistom sladovinom. Prema CIELab parametrima boje, boja piva sa dodatkom grožđa je bila žuta sa određenim udelom crvene, dok je kontrolno pivo bilo čiste žute boje. Povećanjem udela grožđa boja piva postaje tamnija i sa manjim udelom žute boje, dok je udeo crvene boje direktno proporcionalan sadržaju grožđa. Sadržaj fenolnih jedinjenja i antioksidativni kapacitet piva sa dodatkom grožđa je bio značajno veći u odnosu na kontrolno pivo, što znači da je pivo sa grožđem bolji izvor prirodnih antioksidanasa nego komercijalno lager pivo.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Chemical Industry and Chemical Engineering Quarterly / CICEQ",
title = "The fermentation kinetics and physicochemical properties of special beer with addition of Prokupac grape variety, Kinetika fermentacije i fizičkohemijske karakteristike specijalnih piva sa dodatkom grožđa sorte Prokupac",
pages = "397-391",
number = "3",
volume = "21",
doi = "10.2298/CICEQ140416041V"
}

Veljović, M., Despotović, S., Stojanović, M., Pecić, S., Vukosavljević, P., Belović, M.,& Leskošek-Čukalović, I.. (2015). The fermentation kinetics and physicochemical properties of special beer with addition of Prokupac grape variety. in Chemical Industry and Chemical Engineering Quarterly / CICEQ
Savez hemijskih inženjera, Beograd., 21(3), 391-397.
https://doi.org/10.2298/CICEQ140416041V

Veljović M, Despotović S, Stojanović M, Pecić S, Vukosavljević P, Belović M, Leskošek-Čukalović I. The fermentation kinetics and physicochemical properties of special beer with addition of Prokupac grape variety. in Chemical Industry and Chemical Engineering Quarterly / CICEQ. 2015;21(3):391-397.
doi:10.2298/CICEQ140416041V .

Veljović, Mile, Despotović, Saša, Stojanović, Milan, Pecić, Sonja, Vukosavljević, Predrag, Belović, Miona, Leskošek-Čukalović, Ida, "The fermentation kinetics and physicochemical properties of special beer with addition of Prokupac grape variety" in Chemical Industry and Chemical Engineering Quarterly / CICEQ, 21, no. 3 (2015):391-397,
https://doi.org/10.2298/CICEQ140416041V . .

TY  - JOUR
AU  - Djordjević, Radovan
AU  - Gibson, Brian
AU  - Sandell, Mari
AU  - de Billerbeck, Gustavo M.
AU  - Bugarski, Branko
AU  - Leskošek-Čukalović, Ida
AU  - Vunduk, Jovana
AU  - Nikićević, Ninoslav
AU  - Nedović, Viktor
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3766
AB  - The objectives of this study were to assess the differences in fermentative behaviour of two different strains of Saccharomyces cerevisiae (EC1118 and RC212) and to determine the differences in composition and sensory properties of raspberry wines fermented with immobilized and suspended yeast cells of both strains at 15 degrees C. Analyses of aroma compounds, glycerol, acetic acid and ethanol, as well as the kinetics of fermentation and a sensory evaluation of the wines, were performed. All fermentations with immobilized yeast cells had a shorter lag phase and faster utilization of sugars and ethanol production than those fermented with suspended cells. Slower fermentation kinetics were observed in all the samples that were fermented with strain RC212 (suspended and immobilized) than in samples fermented with strain EC1118. Significantly higher amounts of acetic acid were detected in all samples fermented with strain RC212 than in those fermented with strain EC1118 (0.282 and 0.602g/l, respectively). Slightly higher amounts of glycerol were observed in samples fermented with strain EC1118 than in those fermented with strain RC212.
PB  - Wiley, Hoboken
T2  - Yeast
T1  - Raspberry wine fermentation with suspended and immobilized yeast cells of two strains of Saccharomyces cerevisiae
EP  - 279
IS  - 1
SP  - 271
VL  - 32
DO  - 10.1002/yea.3060
ER  - 

@article{
author = "Djordjević, Radovan and Gibson, Brian and Sandell, Mari and de Billerbeck, Gustavo M. and Bugarski, Branko and Leskošek-Čukalović, Ida and Vunduk, Jovana and Nikićević, Ninoslav and Nedović, Viktor",
year = "2015",
abstract = "The objectives of this study were to assess the differences in fermentative behaviour of two different strains of Saccharomyces cerevisiae (EC1118 and RC212) and to determine the differences in composition and sensory properties of raspberry wines fermented with immobilized and suspended yeast cells of both strains at 15 degrees C. Analyses of aroma compounds, glycerol, acetic acid and ethanol, as well as the kinetics of fermentation and a sensory evaluation of the wines, were performed. All fermentations with immobilized yeast cells had a shorter lag phase and faster utilization of sugars and ethanol production than those fermented with suspended cells. Slower fermentation kinetics were observed in all the samples that were fermented with strain RC212 (suspended and immobilized) than in samples fermented with strain EC1118. Significantly higher amounts of acetic acid were detected in all samples fermented with strain RC212 than in those fermented with strain EC1118 (0.282 and 0.602g/l, respectively). Slightly higher amounts of glycerol were observed in samples fermented with strain EC1118 than in those fermented with strain RC212.",
publisher = "Wiley, Hoboken",
journal = "Yeast",
title = "Raspberry wine fermentation with suspended and immobilized yeast cells of two strains of Saccharomyces cerevisiae",
pages = "279-271",
number = "1",
volume = "32",
doi = "10.1002/yea.3060"
}

Djordjević, R., Gibson, B., Sandell, M., de Billerbeck, G. M., Bugarski, B., Leskošek-Čukalović, I., Vunduk, J., Nikićević, N.,& Nedović, V.. (2015). Raspberry wine fermentation with suspended and immobilized yeast cells of two strains of Saccharomyces cerevisiae. in Yeast
Wiley, Hoboken., 32(1), 271-279.
https://doi.org/10.1002/yea.3060

Djordjević R, Gibson B, Sandell M, de Billerbeck GM, Bugarski B, Leskošek-Čukalović I, Vunduk J, Nikićević N, Nedović V. Raspberry wine fermentation with suspended and immobilized yeast cells of two strains of Saccharomyces cerevisiae. in Yeast. 2015;32(1):271-279.
doi:10.1002/yea.3060 .

Djordjević, Radovan, Gibson, Brian, Sandell, Mari, de Billerbeck, Gustavo M., Bugarski, Branko, Leskošek-Čukalović, Ida, Vunduk, Jovana, Nikićević, Ninoslav, Nedović, Viktor, "Raspberry wine fermentation with suspended and immobilized yeast cells of two strains of Saccharomyces cerevisiae" in Yeast, 32, no. 1 (2015):271-279,
https://doi.org/10.1002/yea.3060 . .

TY  - JOUR
AU  - Veljović, Sonja
AU  - Veljović, Mile
AU  - Despotović, Saša
AU  - Ivković, Bojana
AU  - Leskošek-Čukalović, Ida
AU  - Nikšić, Miomir
AU  - Nikićević, Ninoslav
PY  - 2014
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3613
AB  - In the Far East countries medicinal fungi Ganoderma lucidum has been traditionally used as an important supplement to different alcoholic beverages, because of its bitter taste and medical effects. In this paper, it was investigated the effect of extraction parameters, extraction time and concentration of fungi Ganoderma lucidum, on the phenolic compounds content as well as antioxidant characteristics of special grape brandies. For determination of samples antioxidant capacity FRAP (Ferric ion Reducing Antioxidant Power), DPPH (2,2-diphenyl-1-picrylhydrazyl) and TEAC (Trolox Equivalent Antioxidant Capacity) methods were used. In this paper we used three different concentration of fungus in the amount of 1, 2.5 and 4% and extraction was carried out for three different time periods: 7, 21 and 60 days. The addition of fungi increased the content of phenolic compounds and antioxidant capacity of all samples. With increasing the concentration of added fungi the phenolic compounds content were higher, but the extraction time must be prolonged in order to complete extraction of phenolic compounds. The highest content of total polyphenols had a sample with 4 % of G. lucidum extracted for 60 days (141.17 mg/L GAE). Antioxidant capacity for a given sample determined by DPPH, FRAP and TEAC methods were 0.492 mM TE, 1.580 FRAP units and 3.987 mM TE, respectively.
AB  - U zemljama dalekog Istoka medicinska gljiva Ganodrema lucidum se tradicionalno koristi kao važan dodatak raznim alkoholnim pićima zbog svog gorkog ukusa i lekovitog dejstva. U radu smo ispitivali efekat ektrakcionih parametara, vreme ekstrakcije i koncentracije gljive Ganoderma lucidum, na sadržaj fenolnih jedinjenja i antioksidativne karakteristike specijalnih lozovih rakija (lozovača). Za određivanje antioksidativne aktivnosti uzoraka korišćene su metode FRAP (Ferric ion Reducing Antioxidant Power), DPPH (1,1-difenil-2-pikrilhidrazil) i TEAC (Trolox Equivalent Antioxidant Capacity). U radu su korišćene koncentracije gljive od 1, 2.5 i 4 %, koje su estrahovane u različitim vremenskim periodima od 7, 21 i 60 dana. Dodatkom gljive kod svih uzoraka sadržaj fenolnih jedinjenja i antioksidativni kapacitet su se povećavali. Sa povećanjem koncentracije dodate gljive povećava se sadržaj fenolnih jedinjenja, ali vreme ekstrakcije se mora prolongirati, da bi ekstrakcija fenolnih jedinjenja bila kompletna. Najveći sadržaj ukupnih fenolnih jedinjenja imao je uzorak sa 4% G.lucidum ekstrahovane tokom 60 dana (141.17 mg/L GAE), a antioksidativni kapacitet za dati uzorak određivan DPPH, FRAP i TEAC metodoma iznosio je 0.492 mM TE, 1.580 FRAP jedinica i 3.987 mM TE, respektivno.
PB  - Društvo za ishranu Srbije, Beograd
T2  - Hrana i ishrana
T1  - The effect of Ganoderma lucidum fruit body on antioxidant capacity of grape brandies
T1  - Uticaj plodonosnog tela gljive Ganoderma lucidum na antioksidativni kapacitet lozovih rakija
EP  - 47
IS  - 2
SP  - 43
VL  - 55
DO  - 10.5937/HraIsh1402043V
ER  - 

@article{
author = "Veljović, Sonja and Veljović, Mile and Despotović, Saša and Ivković, Bojana and Leskošek-Čukalović, Ida and Nikšić, Miomir and Nikićević, Ninoslav",
year = "2014",
abstract = "In the Far East countries medicinal fungi Ganoderma lucidum has been traditionally used as an important supplement to different alcoholic beverages, because of its bitter taste and medical effects. In this paper, it was investigated the effect of extraction parameters, extraction time and concentration of fungi Ganoderma lucidum, on the phenolic compounds content as well as antioxidant characteristics of special grape brandies. For determination of samples antioxidant capacity FRAP (Ferric ion Reducing Antioxidant Power), DPPH (2,2-diphenyl-1-picrylhydrazyl) and TEAC (Trolox Equivalent Antioxidant Capacity) methods were used. In this paper we used three different concentration of fungus in the amount of 1, 2.5 and 4% and extraction was carried out for three different time periods: 7, 21 and 60 days. The addition of fungi increased the content of phenolic compounds and antioxidant capacity of all samples. With increasing the concentration of added fungi the phenolic compounds content were higher, but the extraction time must be prolonged in order to complete extraction of phenolic compounds. The highest content of total polyphenols had a sample with 4 % of G. lucidum extracted for 60 days (141.17 mg/L GAE). Antioxidant capacity for a given sample determined by DPPH, FRAP and TEAC methods were 0.492 mM TE, 1.580 FRAP units and 3.987 mM TE, respectively., U zemljama dalekog Istoka medicinska gljiva Ganodrema lucidum se tradicionalno koristi kao važan dodatak raznim alkoholnim pićima zbog svog gorkog ukusa i lekovitog dejstva. U radu smo ispitivali efekat ektrakcionih parametara, vreme ekstrakcije i koncentracije gljive Ganoderma lucidum, na sadržaj fenolnih jedinjenja i antioksidativne karakteristike specijalnih lozovih rakija (lozovača). Za određivanje antioksidativne aktivnosti uzoraka korišćene su metode FRAP (Ferric ion Reducing Antioxidant Power), DPPH (1,1-difenil-2-pikrilhidrazil) i TEAC (Trolox Equivalent Antioxidant Capacity). U radu su korišćene koncentracije gljive od 1, 2.5 i 4 %, koje su estrahovane u različitim vremenskim periodima od 7, 21 i 60 dana. Dodatkom gljive kod svih uzoraka sadržaj fenolnih jedinjenja i antioksidativni kapacitet su se povećavali. Sa povećanjem koncentracije dodate gljive povećava se sadržaj fenolnih jedinjenja, ali vreme ekstrakcije se mora prolongirati, da bi ekstrakcija fenolnih jedinjenja bila kompletna. Najveći sadržaj ukupnih fenolnih jedinjenja imao je uzorak sa 4% G.lucidum ekstrahovane tokom 60 dana (141.17 mg/L GAE), a antioksidativni kapacitet za dati uzorak određivan DPPH, FRAP i TEAC metodoma iznosio je 0.492 mM TE, 1.580 FRAP jedinica i 3.987 mM TE, respektivno.",
publisher = "Društvo za ishranu Srbije, Beograd",
journal = "Hrana i ishrana",
title = "The effect of Ganoderma lucidum fruit body on antioxidant capacity of grape brandies, Uticaj plodonosnog tela gljive Ganoderma lucidum na antioksidativni kapacitet lozovih rakija",
pages = "47-43",
number = "2",
volume = "55",
doi = "10.5937/HraIsh1402043V"
}

Veljović, S., Veljović, M., Despotović, S., Ivković, B., Leskošek-Čukalović, I., Nikšić, M.,& Nikićević, N.. (2014). The effect of Ganoderma lucidum fruit body on antioxidant capacity of grape brandies. in Hrana i ishrana
Društvo za ishranu Srbije, Beograd., 55(2), 43-47.
https://doi.org/10.5937/HraIsh1402043V

Veljović S, Veljović M, Despotović S, Ivković B, Leskošek-Čukalović I, Nikšić M, Nikićević N. The effect of Ganoderma lucidum fruit body on antioxidant capacity of grape brandies. in Hrana i ishrana. 2014;55(2):43-47.
doi:10.5937/HraIsh1402043V .

Veljović, Sonja, Veljović, Mile, Despotović, Saša, Ivković, Bojana, Leskošek-Čukalović, Ida, Nikšić, Miomir, Nikićević, Ninoslav, "The effect of Ganoderma lucidum fruit body on antioxidant capacity of grape brandies" in Hrana i ishrana, 55, no. 2 (2014):43-47,
https://doi.org/10.5937/HraIsh1402043V . .

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

TY  - CONF
AU  - Djordjević, R.
AU  - Nikićević, Ninoslav
AU  - Leskošek-Čukalović, Ida
AU  - Nikšić, Miomir
AU  - Despotović, Saša
AU  - Veljović, Mile
AU  - Vunduk, Jovana
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2749
AB  - In the two past decades, there has been a great deal of research on polyphenol compounds and their antioxidant properties. Raspberry as a fruit species is widely grown in Serbia and is well known in the world for its quality. Being very rich in polyphenol compounds, raspberry is a great source of components of excessive biological value. The objective of this study was to investigate influence of temperature, sulfur-dioxide and selected yeast on fermentation of raspberry pulp and the total polyphenol content of raspberry wine. The pulp of Meeker, one of the most abundant varieties of raspberry (Rubus idaeus) in Serbia, was fermented at 15°C and 22°C with and without selected yeast cells, and with and without addition of sulfurdioxide. The total polyphenol content was determined every 24 hours, according to the Folin Ciocalteau method and results were expressed in mg/L gallic acid equivalents (mg GAE/L). The obtained results indicate that fermentation temperature and addition of sulfur-dioxide significantly influence the extraction of phenolic compounds from raspberry pulp, while the addition of selected yeast cells has no influence. Immediately before fermentation, total polyphenol content in the sample was 1415,7 mg GAE/L. After 72 hours of fermentation, the sample fermented at 15°C with addition of sulfur-dioxide and without selected yeast cells reached its maximum value of 2191 mg GAE/L, whereas the same sample fermented at 22°C reached the value of 2820 mg GAE/L. Other samples had lower values then these two. After 96 and 120 hours of fermentation, in all samples total polyphenol content was slightly lower then after 72 hours.
PB  - 6th Central European Congress on Food, CEFood 2012
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - The effect of fermentation conditions on polyphenol content of raspberry wine
EP  - 1120
SP  - 1115
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2749
ER  - 

@conference{
author = "Djordjević, R. and Nikićević, Ninoslav and Leskošek-Čukalović, Ida and Nikšić, Miomir and Despotović, Saša and Veljović, Mile and Vunduk, Jovana",
year = "2012",
abstract = "In the two past decades, there has been a great deal of research on polyphenol compounds and their antioxidant properties. Raspberry as a fruit species is widely grown in Serbia and is well known in the world for its quality. Being very rich in polyphenol compounds, raspberry is a great source of components of excessive biological value. The objective of this study was to investigate influence of temperature, sulfur-dioxide and selected yeast on fermentation of raspberry pulp and the total polyphenol content of raspberry wine. The pulp of Meeker, one of the most abundant varieties of raspberry (Rubus idaeus) in Serbia, was fermented at 15°C and 22°C with and without selected yeast cells, and with and without addition of sulfurdioxide. The total polyphenol content was determined every 24 hours, according to the Folin Ciocalteau method and results were expressed in mg/L gallic acid equivalents (mg GAE/L). The obtained results indicate that fermentation temperature and addition of sulfur-dioxide significantly influence the extraction of phenolic compounds from raspberry pulp, while the addition of selected yeast cells has no influence. Immediately before fermentation, total polyphenol content in the sample was 1415,7 mg GAE/L. After 72 hours of fermentation, the sample fermented at 15°C with addition of sulfur-dioxide and without selected yeast cells reached its maximum value of 2191 mg GAE/L, whereas the same sample fermented at 22°C reached the value of 2820 mg GAE/L. Other samples had lower values then these two. After 96 and 120 hours of fermentation, in all samples total polyphenol content was slightly lower then after 72 hours.",
publisher = "6th Central European Congress on Food, CEFood 2012",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "The effect of fermentation conditions on polyphenol content of raspberry wine",
pages = "1120-1115",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2749"
}

Djordjević, R., Nikićević, N., Leskošek-Čukalović, I., Nikšić, M., Despotović, S., Veljović, M.,& Vunduk, J.. (2012). The effect of fermentation conditions on polyphenol content of raspberry wine. in CEFood 2012 - Proceedings of 6th Central European Congress on Food
6th Central European Congress on Food, CEFood 2012., 1115-1120.
https://hdl.handle.net/21.15107/rcub_agrospace_2749

Djordjević R, Nikićević N, Leskošek-Čukalović I, Nikšić M, Despotović S, Veljović M, Vunduk J. The effect of fermentation conditions on polyphenol content of raspberry wine. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:1115-1120.
https://hdl.handle.net/21.15107/rcub_agrospace_2749 .

Djordjević, R., Nikićević, Ninoslav, Leskošek-Čukalović, Ida, Nikšić, Miomir, Despotović, Saša, Veljović, Mile, Vunduk, Jovana, "The effect of fermentation conditions on polyphenol content of raspberry wine" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):1115-1120,
https://hdl.handle.net/21.15107/rcub_agrospace_2749 .

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

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

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

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

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

TY  - JOUR
AU  - Pecić, Sonja
AU  - Veljović, Mile
AU  - Despotović, Saša
AU  - Leskošek-Čukalović, Ida
AU  - Jadranin, Milka
AU  - Tešević, Vele
AU  - Nikšić, Miomir
AU  - Nikićević, Ninoslav
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2943
AB  - ljivovica and Prepeenica are traditional Serbian distillated beverages made from varieties of plum, of the genus Prunus. The ageing in wooden casks not only improves the sensory characteristics, but also changes the content of total polyphenols and contributes to the other important health properties, such as the increase of their antioxidant capacity. In this study, home-made brandy (ljivovica and Prepeenica) samples were used, which matured in casks during the time period from 10 to 47 years. The aim of this investigation was to examine the influence of the ageing parameters (time period and type of wooden casks) and raw material (plum cultivars) on the total polyphenol content, amount of certain phenol compounds, sensory properties, colour and antioxidant properties in matured brandies. The individual phenol components were determinated using HPLC system equipped with diode array detector, while the total phenol content and antioxidant activity was estimated using spectrophotometric methods (Folin-Ciocalteu, DPPH, FRAP and TEAC). Total polyphenol content (TPC) of aged Prepeenica samples was ranged from 230.26 to 890.26 mg/L gallic acid equivalents (GAE mg/L), whereas the TPC of ljivovica sample was 110.38 mg/L. Antioxidant capacity of analysed Prepeenica samples and ljivovica sample was in strong correlation with TPC. Total sensory score of all samples was very high and varied between 18.2 and 19.8. The obtained results have shown that the benefit of longer maturation on sensory characteristics is well recognized, but the improvement has some limitation.
PB  - Springer, New York
T2  - European Food Research and Technology
T1  - Effect of maturation conditions on sensory and antioxidant properties of old Serbian plum brandies
EP  - 487
IS  - 3
SP  - 479
VL  - 235
DO  - 10.1007/s00217-012-1775-y
ER  - 

@article{
author = "Pecić, Sonja and Veljović, Mile and Despotović, Saša and Leskošek-Čukalović, Ida and Jadranin, Milka and Tešević, Vele and Nikšić, Miomir and Nikićević, Ninoslav",
year = "2012",
abstract = "ljivovica and Prepeenica are traditional Serbian distillated beverages made from varieties of plum, of the genus Prunus. The ageing in wooden casks not only improves the sensory characteristics, but also changes the content of total polyphenols and contributes to the other important health properties, such as the increase of their antioxidant capacity. In this study, home-made brandy (ljivovica and Prepeenica) samples were used, which matured in casks during the time period from 10 to 47 years. The aim of this investigation was to examine the influence of the ageing parameters (time period and type of wooden casks) and raw material (plum cultivars) on the total polyphenol content, amount of certain phenol compounds, sensory properties, colour and antioxidant properties in matured brandies. The individual phenol components were determinated using HPLC system equipped with diode array detector, while the total phenol content and antioxidant activity was estimated using spectrophotometric methods (Folin-Ciocalteu, DPPH, FRAP and TEAC). Total polyphenol content (TPC) of aged Prepeenica samples was ranged from 230.26 to 890.26 mg/L gallic acid equivalents (GAE mg/L), whereas the TPC of ljivovica sample was 110.38 mg/L. Antioxidant capacity of analysed Prepeenica samples and ljivovica sample was in strong correlation with TPC. Total sensory score of all samples was very high and varied between 18.2 and 19.8. The obtained results have shown that the benefit of longer maturation on sensory characteristics is well recognized, but the improvement has some limitation.",
publisher = "Springer, New York",
journal = "European Food Research and Technology",
title = "Effect of maturation conditions on sensory and antioxidant properties of old Serbian plum brandies",
pages = "487-479",
number = "3",
volume = "235",
doi = "10.1007/s00217-012-1775-y"
}

Pecić, S., Veljović, M., Despotović, S., Leskošek-Čukalović, I., Jadranin, M., Tešević, V., Nikšić, M.,& Nikićević, N.. (2012). Effect of maturation conditions on sensory and antioxidant properties of old Serbian plum brandies. in European Food Research and Technology
Springer, New York., 235(3), 479-487.
https://doi.org/10.1007/s00217-012-1775-y

Pecić S, Veljović M, Despotović S, Leskošek-Čukalović I, Jadranin M, Tešević V, Nikšić M, Nikićević N. Effect of maturation conditions on sensory and antioxidant properties of old Serbian plum brandies. in European Food Research and Technology. 2012;235(3):479-487.
doi:10.1007/s00217-012-1775-y .

Pecić, Sonja, Veljović, Mile, Despotović, Saša, Leskošek-Čukalović, Ida, Jadranin, Milka, Tešević, Vele, Nikšić, Miomir, Nikićević, Ninoslav, "Effect of maturation conditions on sensory and antioxidant properties of old Serbian plum brandies" in European Food Research and Technology, 235, no. 3 (2012):479-487,
https://doi.org/10.1007/s00217-012-1775-y . .

TY  - CONF
AU  - Leskošek-Čukalović, Ida
AU  - Nedović, Viktor
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2746
AB  - Beer is one of the oldest beverages. Throughout history, it has been accepted not only as a refreshing drink, but also as a liquid bread, a source of energy, a healing remedy and, lastly, as a safe drink that can promote well being. Nowadays, beer is one of the most popular beverages all over the world and an integral part of diets in most countries. For the last decade, it has been in focus of significant medical research and the numerous results have given the scientific confirmation of the statement known for centuries: beer is far more than a thirst-quenching low-alcohol beverage. Published data have indicated that beer contains a wide range of nutrients with bioactive properties and, if consumed moderately and in a responsible manner, can be a useful part of a healthy diet. Of particular interest are its polyphenol, mineral, trace element and vitamin composition, as well as its antioxidant properties. It seems that we have reliable enough results to claim that beer has a potentially positive influence on low blood pressure, atherosclerosis and cardiovascular diseases, and may help protect against gallstones and kidney stone formation, dementia, osteoporosis etc. However, several facts deserve to be discussed: the latest information considering the beer's beneficial action, the meaning of moderation in each particular case, the significance of beer versus wine in health promotion, the thirst-quenching effect as a low-alcohol beverage, the influence on the energy intake and the problem with obesity, and, finally, the perspective in terms of the new beer types with new sensory and functional properties.
PB  - 6th Central European Congress on Food, CEFood 2012
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - Beer as an integral part of healthy diets - Current knowledge and perspective
EP  - 54
SP  - 46
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2746
ER  - 

@conference{
author = "Leskošek-Čukalović, Ida and Nedović, Viktor",
year = "2012",
abstract = "Beer is one of the oldest beverages. Throughout history, it has been accepted not only as a refreshing drink, but also as a liquid bread, a source of energy, a healing remedy and, lastly, as a safe drink that can promote well being. Nowadays, beer is one of the most popular beverages all over the world and an integral part of diets in most countries. For the last decade, it has been in focus of significant medical research and the numerous results have given the scientific confirmation of the statement known for centuries: beer is far more than a thirst-quenching low-alcohol beverage. Published data have indicated that beer contains a wide range of nutrients with bioactive properties and, if consumed moderately and in a responsible manner, can be a useful part of a healthy diet. Of particular interest are its polyphenol, mineral, trace element and vitamin composition, as well as its antioxidant properties. It seems that we have reliable enough results to claim that beer has a potentially positive influence on low blood pressure, atherosclerosis and cardiovascular diseases, and may help protect against gallstones and kidney stone formation, dementia, osteoporosis etc. However, several facts deserve to be discussed: the latest information considering the beer's beneficial action, the meaning of moderation in each particular case, the significance of beer versus wine in health promotion, the thirst-quenching effect as a low-alcohol beverage, the influence on the energy intake and the problem with obesity, and, finally, the perspective in terms of the new beer types with new sensory and functional properties.",
publisher = "6th Central European Congress on Food, CEFood 2012",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "Beer as an integral part of healthy diets - Current knowledge and perspective",
pages = "54-46",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2746"
}

Leskošek-Čukalović, I.,& Nedović, V.. (2012). Beer as an integral part of healthy diets - Current knowledge and perspective. in CEFood 2012 - Proceedings of 6th Central European Congress on Food
6th Central European Congress on Food, CEFood 2012., 46-54.
https://hdl.handle.net/21.15107/rcub_agrospace_2746

Leskošek-Čukalović I, Nedović V. Beer as an integral part of healthy diets - Current knowledge and perspective. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:46-54.
https://hdl.handle.net/21.15107/rcub_agrospace_2746 .

Leskošek-Čukalović, Ida, Nedović, Viktor, "Beer as an integral part of healthy diets - Current knowledge and perspective" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):46-54,
https://hdl.handle.net/21.15107/rcub_agrospace_2746 .

TY  - JOUR
AU  - Veljović, Mile
AU  - Djordjević, Radovan
AU  - Despotović, Saša
AU  - Pecić, Sonja
AU  - Leskošek-Čukalović, Ida
AU  - Nedović, Viktor
PY  - 2010
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2184
AB  - Since the beginning of the 1990s, a numerous epidemiological studies have been conducted to determine the correlation between consumption of food and beverages rich in phenolic compounds and reduction of the risk of degenerative diseases. The first positive results were obtained by examining the influence of moderate wine intake on the cardiovascular system. After that, a lot of studies investigated the impact of other beverages to the general health condition. The general conclusion is that the positive effects of beverages are strongly correlated with the total phenolic content. Red wines contain a greater amount of antioxidants compared with white wines and beers, and therefore show a significantly higher antioxidant capacity. However, besides the total content of antioxidants in beverages, their bioavailability, i.e., the ability of the organism to adopt them is also important. Unlike wine, beer polyphenols are easily adoptable, so, by consuming the same amount of alcohol, two drinks almost equally contribute to increasing the antioxidant potential of plasma. Due to the complexity of the products and a numerous of modes of antioxidant action, it is necessary to apply various methods to determine the antioxidant properties of these beverages.
AB  - Od početka 1990-ih godina, brojne epidemiološke studije su vođene u cilju utvrđivanja korelacije između konzimiranja hrane i pića bogatih fenolnim jedinjenjima i smanjenja rizika od pojave degenerativnih oboljenja. Prvi pozitivni rezultati dobijeni su ispitivanjem uticaja umerenog konzumiranja vina na kardiovaskularni sistem, nakon čega su intenzivirana istraživanja uticaja i drugih pića na opšte zdravstveno stanje. Izveden je opšti zaključak da je pozitivno delovanje pića u korelaciji sa sadržajem polifenolnih jedinjenja. Crvena vina sadrže daleko veću količinu antioksidanasa u poređenju sa belim vinima i pivom, i shodno tome pokazuju i značajno veći antioksidativni kapacitet. Međutim, pored ukupnog sadržaja antioksidanasa u pićima, veoma važna je i njihova iskoristljivost, odnosno, mogućnost organizma da ih usvoji. Za razliku od vina, polifenoli piva su lako usvojivi, tako da, pri istom unosu alkohola, oba pića skoro u jednakoj meri doprinose povećanju antioksidativnog potencijala plazme. Usled kompleksnosti sastava proizvoda i velikog broja meha­nizama delovanja antioksidanasa, potrebno je primeniti više različitih metoda pri utvrđivanju antioksidativnih karakteristika ovih pića.
PB  - Društvo za ishranu Srbije, Beograd
T2  - Hrana i ishrana
T1  - Antioxidants in beer and wine: The study of the antioxidant capacity
T1  - Antioksidansi piva i vina i određivanje njihovog antioksidativnog kapaciteta
EP  - 33
IS  - 3-4
SP  - 29
VL  - 51
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2184
ER  - 

@article{
author = "Veljović, Mile and Djordjević, Radovan and Despotović, Saša and Pecić, Sonja and Leskošek-Čukalović, Ida and Nedović, Viktor",
year = "2010",
abstract = "Since the beginning of the 1990s, a numerous epidemiological studies have been conducted to determine the correlation between consumption of food and beverages rich in phenolic compounds and reduction of the risk of degenerative diseases. The first positive results were obtained by examining the influence of moderate wine intake on the cardiovascular system. After that, a lot of studies investigated the impact of other beverages to the general health condition. The general conclusion is that the positive effects of beverages are strongly correlated with the total phenolic content. Red wines contain a greater amount of antioxidants compared with white wines and beers, and therefore show a significantly higher antioxidant capacity. However, besides the total content of antioxidants in beverages, their bioavailability, i.e., the ability of the organism to adopt them is also important. Unlike wine, beer polyphenols are easily adoptable, so, by consuming the same amount of alcohol, two drinks almost equally contribute to increasing the antioxidant potential of plasma. Due to the complexity of the products and a numerous of modes of antioxidant action, it is necessary to apply various methods to determine the antioxidant properties of these beverages., Od početka 1990-ih godina, brojne epidemiološke studije su vođene u cilju utvrđivanja korelacije između konzimiranja hrane i pića bogatih fenolnim jedinjenjima i smanjenja rizika od pojave degenerativnih oboljenja. Prvi pozitivni rezultati dobijeni su ispitivanjem uticaja umerenog konzumiranja vina na kardiovaskularni sistem, nakon čega su intenzivirana istraživanja uticaja i drugih pića na opšte zdravstveno stanje. Izveden je opšti zaključak da je pozitivno delovanje pića u korelaciji sa sadržajem polifenolnih jedinjenja. Crvena vina sadrže daleko veću količinu antioksidanasa u poređenju sa belim vinima i pivom, i shodno tome pokazuju i značajno veći antioksidativni kapacitet. Međutim, pored ukupnog sadržaja antioksidanasa u pićima, veoma važna je i njihova iskoristljivost, odnosno, mogućnost organizma da ih usvoji. Za razliku od vina, polifenoli piva su lako usvojivi, tako da, pri istom unosu alkohola, oba pića skoro u jednakoj meri doprinose povećanju antioksidativnog potencijala plazme. Usled kompleksnosti sastava proizvoda i velikog broja meha­nizama delovanja antioksidanasa, potrebno je primeniti više različitih metoda pri utvrđivanju antioksidativnih karakteristika ovih pića.",
publisher = "Društvo za ishranu Srbije, Beograd",
journal = "Hrana i ishrana",
title = "Antioxidants in beer and wine: The study of the antioxidant capacity, Antioksidansi piva i vina i određivanje njihovog antioksidativnog kapaciteta",
pages = "33-29",
number = "3-4",
volume = "51",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2184"
}

Veljović, M., Djordjević, R., Despotović, S., Pecić, S., Leskošek-Čukalović, I.,& Nedović, V.. (2010). Antioxidants in beer and wine: The study of the antioxidant capacity. in Hrana i ishrana
Društvo za ishranu Srbije, Beograd., 51(3-4), 29-33.
https://hdl.handle.net/21.15107/rcub_agrospace_2184

Veljović M, Djordjević R, Despotović S, Pecić S, Leskošek-Čukalović I, Nedović V. Antioxidants in beer and wine: The study of the antioxidant capacity. in Hrana i ishrana. 2010;51(3-4):29-33.
https://hdl.handle.net/21.15107/rcub_agrospace_2184 .

Veljović, Mile, Djordjević, Radovan, Despotović, Saša, Pecić, Sonja, Leskošek-Čukalović, Ida, Nedović, Viktor, "Antioxidants in beer and wine: The study of the antioxidant capacity" in Hrana i ishrana, 51, no. 3-4 (2010):29-33,
https://hdl.handle.net/21.15107/rcub_agrospace_2184 .

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

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

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

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

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

TY  - JOUR
AU  - Leskošek-Čukalović, Ida
AU  - Despotović, Saša
AU  - Lakić, Nada
AU  - Nikšić, Miomir
AU  - Nedović, Viktor
AU  - Tešević, Vele
PY  - 2010
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2296
AB  - Genoderma lucidum among all other cultivated mushrooms is unique for its medicinal, rather than nutritional value. A woody mushroom for centuries highly regarded in oriental folk medicine in recent years came in to focus of numerous pharmacological and medical researchers. The paper gives a brief overview of the obtained results and state of the art of knowledge about its bioactive components and pharmacological functioning indicating its possible use in brewing as a raw material for the production of beer with improved functional properties. It deals with the procedure for Ganoderma extract production, determination of main bioactive substance contents, procedure for beer enrichment and sensory evaluation of the final products. The consumer's acceptance test was carried out by 105 untrained young subjects. The results indicate that both male and female tasters evaluated the enriched beer similar or even better than initial commercially produced Pilsner beer. Male tasters especially showed great affinity for new sensory properties, particularly the body, liveliness, and taste. Female tasters evaluated both beers quite similarly. According to their opinion, beer with Ganoderma compared with initial beer differs statistically significantly better only by its bodiness.
PB  - Elsevier, Amsterdam
T2  - Food Research International
T1  - Ganoderma lucidum - Medical mushroom as a raw material for beer with enhanced functional properties
EP  - 2269
IS  - 9
SP  - 2262
VL  - 43
DO  - 10.1016/j.foodres.2010.07.014
ER  - 

@article{
author = "Leskošek-Čukalović, Ida and Despotović, Saša and Lakić, Nada and Nikšić, Miomir and Nedović, Viktor and Tešević, Vele",
year = "2010",
abstract = "Genoderma lucidum among all other cultivated mushrooms is unique for its medicinal, rather than nutritional value. A woody mushroom for centuries highly regarded in oriental folk medicine in recent years came in to focus of numerous pharmacological and medical researchers. The paper gives a brief overview of the obtained results and state of the art of knowledge about its bioactive components and pharmacological functioning indicating its possible use in brewing as a raw material for the production of beer with improved functional properties. It deals with the procedure for Ganoderma extract production, determination of main bioactive substance contents, procedure for beer enrichment and sensory evaluation of the final products. The consumer's acceptance test was carried out by 105 untrained young subjects. The results indicate that both male and female tasters evaluated the enriched beer similar or even better than initial commercially produced Pilsner beer. Male tasters especially showed great affinity for new sensory properties, particularly the body, liveliness, and taste. Female tasters evaluated both beers quite similarly. According to their opinion, beer with Ganoderma compared with initial beer differs statistically significantly better only by its bodiness.",
publisher = "Elsevier, Amsterdam",
journal = "Food Research International",
title = "Ganoderma lucidum - Medical mushroom as a raw material for beer with enhanced functional properties",
pages = "2269-2262",
number = "9",
volume = "43",
doi = "10.1016/j.foodres.2010.07.014"
}

Leskošek-Čukalović, I., Despotović, S., Lakić, N., Nikšić, M., Nedović, V.,& Tešević, V.. (2010). Ganoderma lucidum - Medical mushroom as a raw material for beer with enhanced functional properties. in Food Research International
Elsevier, Amsterdam., 43(9), 2262-2269.
https://doi.org/10.1016/j.foodres.2010.07.014

Leskošek-Čukalović I, Despotović S, Lakić N, Nikšić M, Nedović V, Tešević V. Ganoderma lucidum - Medical mushroom as a raw material for beer with enhanced functional properties. in Food Research International. 2010;43(9):2262-2269.
doi:10.1016/j.foodres.2010.07.014 .

Leskošek-Čukalović, Ida, Despotović, Saša, Lakić, Nada, Nikšić, Miomir, Nedović, Viktor, Tešević, Vele, "Ganoderma lucidum - Medical mushroom as a raw material for beer with enhanced functional properties" in Food Research International, 43, no. 9 (2010):2262-2269,
https://doi.org/10.1016/j.foodres.2010.07.014 . .

TY  - JOUR
AU  - Leskošek-Čukalović, Ida
AU  - Despotović, Saša
AU  - Nedović, Viktor
AU  - Lakić, Nada
AU  - Nikšić, Miomir
PY  - 2010
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2125
AB  - The paper highlights the facts about the possibilities of improving the functionality of beer with extracts of thyme (Thymus vulgaris), lemon balm (Melissa officinalis) and mushroom Ganoderma lucidum. It briefly summarizes the most important data about possible positive action of moderate beer consumption and the benefits of beer as a base for developing a variety of products with enhanced functionality. It gives an overview about the mentioned herbs and the mushroom, their use in traditional medicine, chemical composition, pharmacodynamic properties and possible benefits from the brewing point of view. Procedures for extraction of biological material, experimental results of antimicrobial properties, antioxidant capacity and sensory evaluation of beer enriched with these extracts are given. Experimental results indicate that commercially produced and bottled pils beer enriched with tinctures of Thymus vulgaris and Melissa officinalis shows improved antimicrobial and antioxidative properties. Ganoderma is particularly important because of its unique functional properties and sensory compatibility with beer. Products obtained like this could fulfill several goals: developing novel beer types, developing products with health-promoting properties that meet market needs and eventually gain new beer consumers. Alcohol content of such products depends on the type and alcohol content of initial beer.
PB  - University of Zagreb
T2  - Food Technology and Biotechnology
T1  - New Type of Beer - Beer with Improved Functionality and Defined Pharmacodynamic Properties
EP  - 391
IS  - 3
SP  - 384
VL  - 48
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2125
ER  - 

@article{
author = "Leskošek-Čukalović, Ida and Despotović, Saša and Nedović, Viktor and Lakić, Nada and Nikšić, Miomir",
year = "2010",
abstract = "The paper highlights the facts about the possibilities of improving the functionality of beer with extracts of thyme (Thymus vulgaris), lemon balm (Melissa officinalis) and mushroom Ganoderma lucidum. It briefly summarizes the most important data about possible positive action of moderate beer consumption and the benefits of beer as a base for developing a variety of products with enhanced functionality. It gives an overview about the mentioned herbs and the mushroom, their use in traditional medicine, chemical composition, pharmacodynamic properties and possible benefits from the brewing point of view. Procedures for extraction of biological material, experimental results of antimicrobial properties, antioxidant capacity and sensory evaluation of beer enriched with these extracts are given. Experimental results indicate that commercially produced and bottled pils beer enriched with tinctures of Thymus vulgaris and Melissa officinalis shows improved antimicrobial and antioxidative properties. Ganoderma is particularly important because of its unique functional properties and sensory compatibility with beer. Products obtained like this could fulfill several goals: developing novel beer types, developing products with health-promoting properties that meet market needs and eventually gain new beer consumers. Alcohol content of such products depends on the type and alcohol content of initial beer.",
publisher = "University of Zagreb",
journal = "Food Technology and Biotechnology",
title = "New Type of Beer - Beer with Improved Functionality and Defined Pharmacodynamic Properties",
pages = "391-384",
number = "3",
volume = "48",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2125"
}

Leskošek-Čukalović, I., Despotović, S., Nedović, V., Lakić, N.,& Nikšić, M.. (2010). New Type of Beer - Beer with Improved Functionality and Defined Pharmacodynamic Properties. in Food Technology and Biotechnology
University of Zagreb., 48(3), 384-391.
https://hdl.handle.net/21.15107/rcub_agrospace_2125

Leskošek-Čukalović I, Despotović S, Nedović V, Lakić N, Nikšić M. New Type of Beer - Beer with Improved Functionality and Defined Pharmacodynamic Properties. in Food Technology and Biotechnology. 2010;48(3):384-391.
https://hdl.handle.net/21.15107/rcub_agrospace_2125 .

Leskošek-Čukalović, Ida, Despotović, Saša, Nedović, Viktor, Lakić, Nada, Nikšić, Miomir, "New Type of Beer - Beer with Improved Functionality and Defined Pharmacodynamic Properties" in Food Technology and Biotechnology, 48, no. 3 (2010):384-391,
https://hdl.handle.net/21.15107/rcub_agrospace_2125 .

TY  - JOUR
AU  - Leskošek-Čukalović, Ida
AU  - Despotović, Saša
AU  - Nedović, Viktor
AU  - Nikšić, Miomir
PY  - 2009
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2080
AB  - Mushrooms like Ganoderma lucidum have been used for thousands of years as a traditional medicine in the Far East. Ganoderma received wide popularity as an eating mushroom with high nutritive value, but even more as medical fungi. It has been used for the treatment of various diseases: hepatitis, hypertension, insomnia, and even cancer. Due to its extraordinary action, it is often called 'Elixir of life', 'Food of gods' and 'Mushroom of universe'. The intracellular and extracellular polysaccharides (b-glucane) inhibit the growth of several types of cancer. Mushroom produces triterpenes of which especially ganoderic acid showed cytotoxicity on primary tumor liver cells, inhibition of histamine release, hepatoprotective effect, stimulation of the immune system functions, inhibition of the aggregation of blood plates, etc. On the other hand, beer as a purely natural beverage obtained in the process of fermentation, contains a number of ingredients which are important for human organism, and in moderate usage has favorable reaction on the general health condition of the body. As such, beer is a very good basis for the development of a number of new products with defined pharmacodynamics influence. In this work, we have investigated the possibilities of using extracts of mushroom Ganoderma lucidum in the production of special beer types. The composition of mushroom, properties of the most important active ingredients, extraction procedures, and sensory characteristics of the beers on the basis of such extracts were determined. The most important parameters of quality and possibility of adjustments using extracts of different medicinal herbs were investigated.
AB  - Gljive poput Ganoderma lucidum korišćene su hiljadama godina u tradicionalnoj narodnoj medicini Dalekog istoka. Svoju veliku popularnost Ganoderma je stekla kao jestiva gljiva sa visokom nutritivnom vrednošću, ali još više kao medicinska gljiva. Korišćena je za lečenje raznih bolesti, između ostalih i hepatitisa, hipertenzije, insomnije, pa i karcinoma. Upravo zbog svog izvanrednog delovanja nazivana je 'Eliksir života', 'Hrana bogova', 'Gljiva univerzuma'. Njeni intracelularni i ekstracelularni polisaharidi (b-glukani) dokazano inhibiraju rast nekoliko vrsta karcinoma, a triterpeni koje produkuje, posebno ganoderinska kiselina, pokazuju citotoksičnost na primarne tumorne ćelije jetre, inhibiciju oslobađanja histamina, hepatoprotektivni efekat, stimulaciju funkcije imunog sistema, inhibiciju agregacije krvnih pločica itd. Sa druge strane, pivo kao potpuno prirodno piće dobijeno fermentacijom, sadrži mnogobrojne sastojke od značaja za organizam i u umerenoj količini pokazuje povoljno delovanje na opšte zdravstveno stanje organizma. Kao takvo, pivo je veoma dobra podloga za razvoj niza novih proizvoda definisanog farmakodinamičkog delovanja. U radu je ispitana mogućnost korišćenja ekstrakata gljive Ganoderma lucidum u proizvodnji specijalnih piva. Dati su sastav gljive, svojstva najvažnijih aktivnih sastojaka, postupci ekstrakcije i senzorne karakteristike piva dobijenih na bazi datih ekstrakata. Ispitani su najvažniji parametri kvaliteta i mogućnost korigovanja upotrebom ekstrakata različitog lekovitog bilja.
PB  - Matica srpska, Novi Sad
T2  - Zbornik Matice srpske za prirodne nauke
T1  - Medicinal mushroom Ganoderma lucidum in the production of special beer types
T1  - Medicinska gljiva Ganoderma lucidum u proizvodnji specijalnih piva
EP  - 117
IS  - 117
SP  - 111
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2080
ER  - 

@article{
author = "Leskošek-Čukalović, Ida and Despotović, Saša and Nedović, Viktor and Nikšić, Miomir",
year = "2009",
abstract = "Mushrooms like Ganoderma lucidum have been used for thousands of years as a traditional medicine in the Far East. Ganoderma received wide popularity as an eating mushroom with high nutritive value, but even more as medical fungi. It has been used for the treatment of various diseases: hepatitis, hypertension, insomnia, and even cancer. Due to its extraordinary action, it is often called 'Elixir of life', 'Food of gods' and 'Mushroom of universe'. The intracellular and extracellular polysaccharides (b-glucane) inhibit the growth of several types of cancer. Mushroom produces triterpenes of which especially ganoderic acid showed cytotoxicity on primary tumor liver cells, inhibition of histamine release, hepatoprotective effect, stimulation of the immune system functions, inhibition of the aggregation of blood plates, etc. On the other hand, beer as a purely natural beverage obtained in the process of fermentation, contains a number of ingredients which are important for human organism, and in moderate usage has favorable reaction on the general health condition of the body. As such, beer is a very good basis for the development of a number of new products with defined pharmacodynamics influence. In this work, we have investigated the possibilities of using extracts of mushroom Ganoderma lucidum in the production of special beer types. The composition of mushroom, properties of the most important active ingredients, extraction procedures, and sensory characteristics of the beers on the basis of such extracts were determined. The most important parameters of quality and possibility of adjustments using extracts of different medicinal herbs were investigated., Gljive poput Ganoderma lucidum korišćene su hiljadama godina u tradicionalnoj narodnoj medicini Dalekog istoka. Svoju veliku popularnost Ganoderma je stekla kao jestiva gljiva sa visokom nutritivnom vrednošću, ali još više kao medicinska gljiva. Korišćena je za lečenje raznih bolesti, između ostalih i hepatitisa, hipertenzije, insomnije, pa i karcinoma. Upravo zbog svog izvanrednog delovanja nazivana je 'Eliksir života', 'Hrana bogova', 'Gljiva univerzuma'. Njeni intracelularni i ekstracelularni polisaharidi (b-glukani) dokazano inhibiraju rast nekoliko vrsta karcinoma, a triterpeni koje produkuje, posebno ganoderinska kiselina, pokazuju citotoksičnost na primarne tumorne ćelije jetre, inhibiciju oslobađanja histamina, hepatoprotektivni efekat, stimulaciju funkcije imunog sistema, inhibiciju agregacije krvnih pločica itd. Sa druge strane, pivo kao potpuno prirodno piće dobijeno fermentacijom, sadrži mnogobrojne sastojke od značaja za organizam i u umerenoj količini pokazuje povoljno delovanje na opšte zdravstveno stanje organizma. Kao takvo, pivo je veoma dobra podloga za razvoj niza novih proizvoda definisanog farmakodinamičkog delovanja. U radu je ispitana mogućnost korišćenja ekstrakata gljive Ganoderma lucidum u proizvodnji specijalnih piva. Dati su sastav gljive, svojstva najvažnijih aktivnih sastojaka, postupci ekstrakcije i senzorne karakteristike piva dobijenih na bazi datih ekstrakata. Ispitani su najvažniji parametri kvaliteta i mogućnost korigovanja upotrebom ekstrakata različitog lekovitog bilja.",
publisher = "Matica srpska, Novi Sad",
journal = "Zbornik Matice srpske za prirodne nauke",
title = "Medicinal mushroom Ganoderma lucidum in the production of special beer types, Medicinska gljiva Ganoderma lucidum u proizvodnji specijalnih piva",
pages = "117-111",
number = "117",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2080"
}

Leskošek-Čukalović, I., Despotović, S., Nedović, V.,& Nikšić, M.. (2009). Medicinal mushroom Ganoderma lucidum in the production of special beer types. in Zbornik Matice srpske za prirodne nauke
Matica srpska, Novi Sad.(117), 111-117.
https://hdl.handle.net/21.15107/rcub_agrospace_2080

Leskošek-Čukalović I, Despotović S, Nedović V, Nikšić M. Medicinal mushroom Ganoderma lucidum in the production of special beer types. in Zbornik Matice srpske za prirodne nauke. 2009;(117):111-117.
https://hdl.handle.net/21.15107/rcub_agrospace_2080 .

Leskošek-Čukalović, Ida, Despotović, Saša, Nedović, Viktor, Nikšić, Miomir, "Medicinal mushroom Ganoderma lucidum in the production of special beer types" in Zbornik Matice srpske za prirodne nauke, no. 117 (2009):111-117,
https://hdl.handle.net/21.15107/rcub_agrospace_2080 .

TY  - CONF
AU  - Leskošek-Čukalović, Ida
AU  - Jelačić, Slavica
AU  - Ristić, Milan
AU  - Djordjević, Sofija
AU  - Despotović, Saša
AU  - Nikšić, Miomir
AU  - Nedović, Viktor
PY  - 2008
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1620
AB  - Beer is recognized as a natural product with evident nutritional and physiological properties. As such, it can serve as a base for developing a variety of products with specific physiological activity. The most logical source of active ingredients for that purpose is medicinal herbs. The paper gives an overview of the potential of Thyme (Thymus vulgaris) as sources of active ingredients for beer based beverage with distinguish farmacodynamic properties. Thyme is an important culinary and medicinal herb. In folk medicine, it has long tradition as a spasmolytic, stomachic, carminative, diuretic, urinary disinfectant and vermifuge. Extract were prepared using the conditions prescribed for tincture according to Pharmacopoeia. Based on the qualitatively and quantitatively analysis of active ingredients using GC and HPLC methods, the physiological effect was estimated and the recommended dosage determined. Tincture was added aseptically to commercially produce bottled pills, dark and alcohol-free beers, taking into account the recommended daily doses and sensory acceptability. After adequate storage prepared samples were sensory evaluated by a panel of ten tasters. Sensory evaluations show that the best results may be achieved using a combination of Thyme and some other medicinal herbs for a flavor enhancement. Concerning sensory properties, aroma, flavor and taste they can satisfy different market demands and target groups of customers. They can be similar to standard beers with fullness, taste and flavor the customers are familiar with, or can have a mild bitterness, freshness and aroma more suitable for female population.
PB  - 2008 Joint Central European Congress of the 4th Central European Congress on Food, CEFood 2008 and 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists
C3  - Proceedings - 2008 Joint Central European Congress: 4th Central European Congress on Food, CEFood 20
T1  - Beer as Base for Drinks with Farmacodynamic Action
EP  - 426
SP  - 419
VL  - 2
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1620
ER  - 

@conference{
author = "Leskošek-Čukalović, Ida and Jelačić, Slavica and Ristić, Milan and Djordjević, Sofija and Despotović, Saša and Nikšić, Miomir and Nedović, Viktor",
year = "2008",
abstract = "Beer is recognized as a natural product with evident nutritional and physiological properties. As such, it can serve as a base for developing a variety of products with specific physiological activity. The most logical source of active ingredients for that purpose is medicinal herbs. The paper gives an overview of the potential of Thyme (Thymus vulgaris) as sources of active ingredients for beer based beverage with distinguish farmacodynamic properties. Thyme is an important culinary and medicinal herb. In folk medicine, it has long tradition as a spasmolytic, stomachic, carminative, diuretic, urinary disinfectant and vermifuge. Extract were prepared using the conditions prescribed for tincture according to Pharmacopoeia. Based on the qualitatively and quantitatively analysis of active ingredients using GC and HPLC methods, the physiological effect was estimated and the recommended dosage determined. Tincture was added aseptically to commercially produce bottled pills, dark and alcohol-free beers, taking into account the recommended daily doses and sensory acceptability. After adequate storage prepared samples were sensory evaluated by a panel of ten tasters. Sensory evaluations show that the best results may be achieved using a combination of Thyme and some other medicinal herbs for a flavor enhancement. Concerning sensory properties, aroma, flavor and taste they can satisfy different market demands and target groups of customers. They can be similar to standard beers with fullness, taste and flavor the customers are familiar with, or can have a mild bitterness, freshness and aroma more suitable for female population.",
publisher = "2008 Joint Central European Congress of the 4th Central European Congress on Food, CEFood 2008 and 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists",
journal = "Proceedings - 2008 Joint Central European Congress: 4th Central European Congress on Food, CEFood 20",
title = "Beer as Base for Drinks with Farmacodynamic Action",
pages = "426-419",
volume = "2",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1620"
}

Leskošek-Čukalović, I., Jelačić, S., Ristić, M., Djordjević, S., Despotović, S., Nikšić, M.,& Nedović, V.. (2008). Beer as Base for Drinks with Farmacodynamic Action. in Proceedings - 2008 Joint Central European Congress: 4th Central European Congress on Food, CEFood 20
2008 Joint Central European Congress of the 4th Central European Congress on Food, CEFood 2008 and 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists., 2, 419-426.
https://hdl.handle.net/21.15107/rcub_agrospace_1620

Leskošek-Čukalović I, Jelačić S, Ristić M, Djordjević S, Despotović S, Nikšić M, Nedović V. Beer as Base for Drinks with Farmacodynamic Action. in Proceedings - 2008 Joint Central European Congress: 4th Central European Congress on Food, CEFood 20. 2008;2:419-426.
https://hdl.handle.net/21.15107/rcub_agrospace_1620 .

Leskošek-Čukalović, Ida, Jelačić, Slavica, Ristić, Milan, Djordjević, Sofija, Despotović, Saša, Nikšić, Miomir, Nedović, Viktor, "Beer as Base for Drinks with Farmacodynamic Action" in Proceedings - 2008 Joint Central European Congress: 4th Central European Congress on Food, CEFood 20, 2 (2008):419-426,
https://hdl.handle.net/21.15107/rcub_agrospace_1620 .

TY  - CONF
AU  - Nedović, Viktor
AU  - Manojlović, Verica
AU  - Leskošek-Čukalović, Ida
AU  - Bugarski, Branko
PY  - 2008
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1617
AB  - Immobilized cell technology has been investigated and used in various bio-industries as well as in processes based on alcoholic fermentation, like beer, wine and cider fermentation processes. Some of the most important reasons that favour immobilized over suspended cell systems include faster fermentation rates, increased volumetric productivity, and possibility for continuous operation. In spite of the fact the immobilized yeast technology was paying continual attention in these industries over the last 30 years, today, this technology is well established in very limited number of cases such as secondary beer fermentation and alcohol-free and low-alcohol beer production as well as sparkling wine production. However, in some more complex processes with various side reactions that effect flavour formation and final product quality, like primary beer fermentation, wine and cider fermentation, immobilized cell technology is still under scrutiny on the lab or pilot levels. Immobilized cell phisiology control and fine-tuning of the flavour compounds formation during the long term fermentation processes remain the major challenges for successful application of immobilized cell technology on an industrial scale. This paper describes and discusses the key factors for the implementation of this technology on an industrial level, like carrier materials, immobilization technology and bioreactor design.
PB  - 2008 Joint Central European Congress of the 4th Central European Congress on Food, CEFood 2008 and 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists
C3  - Proceedings - 2008 Joint Central European Congress: 4th Central European Congress on Food, CEFood 20
T1  - Fermentation Processes by Immobilized Cell Systems in Beverage Production
EP  - 254
SP  - 247
VL  - 1
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1617
ER  - 

@conference{
author = "Nedović, Viktor and Manojlović, Verica and Leskošek-Čukalović, Ida and Bugarski, Branko",
year = "2008",
abstract = "Immobilized cell technology has been investigated and used in various bio-industries as well as in processes based on alcoholic fermentation, like beer, wine and cider fermentation processes. Some of the most important reasons that favour immobilized over suspended cell systems include faster fermentation rates, increased volumetric productivity, and possibility for continuous operation. In spite of the fact the immobilized yeast technology was paying continual attention in these industries over the last 30 years, today, this technology is well established in very limited number of cases such as secondary beer fermentation and alcohol-free and low-alcohol beer production as well as sparkling wine production. However, in some more complex processes with various side reactions that effect flavour formation and final product quality, like primary beer fermentation, wine and cider fermentation, immobilized cell technology is still under scrutiny on the lab or pilot levels. Immobilized cell phisiology control and fine-tuning of the flavour compounds formation during the long term fermentation processes remain the major challenges for successful application of immobilized cell technology on an industrial scale. This paper describes and discusses the key factors for the implementation of this technology on an industrial level, like carrier materials, immobilization technology and bioreactor design.",
publisher = "2008 Joint Central European Congress of the 4th Central European Congress on Food, CEFood 2008 and 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists",
journal = "Proceedings - 2008 Joint Central European Congress: 4th Central European Congress on Food, CEFood 20",
title = "Fermentation Processes by Immobilized Cell Systems in Beverage Production",
pages = "254-247",
volume = "1",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1617"
}

Nedović, V., Manojlović, V., Leskošek-Čukalović, I.,& Bugarski, B.. (2008). Fermentation Processes by Immobilized Cell Systems in Beverage Production. in Proceedings - 2008 Joint Central European Congress: 4th Central European Congress on Food, CEFood 20
2008 Joint Central European Congress of the 4th Central European Congress on Food, CEFood 2008 and 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists., 1, 247-254.
https://hdl.handle.net/21.15107/rcub_agrospace_1617

Nedović V, Manojlović V, Leskošek-Čukalović I, Bugarski B. Fermentation Processes by Immobilized Cell Systems in Beverage Production. in Proceedings - 2008 Joint Central European Congress: 4th Central European Congress on Food, CEFood 20. 2008;1:247-254.
https://hdl.handle.net/21.15107/rcub_agrospace_1617 .

Nedović, Viktor, Manojlović, Verica, Leskošek-Čukalović, Ida, Bugarski, Branko, "Fermentation Processes by Immobilized Cell Systems in Beverage Production" in Proceedings - 2008 Joint Central European Congress: 4th Central European Congress on Food, CEFood 20, 1 (2008):247-254,
https://hdl.handle.net/21.15107/rcub_agrospace_1617 .

TY  - JOUR
AU  - Despotović, Saša
AU  - Leskošek-Čukalović, Ida
AU  - Klaus, Anita
AU  - Nedović, Viktor
AU  - Nikićević, Ninoslav
AU  - Nikšić, Miomir
PY  - 2006
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1127
AB  - Mushrooms like Ganoderma lucidum have been used for thousands of years in traditional folk Far East medicine. It gained wide popularity as cultivated edible mushroom with high nutritional value and its medicinal properties. Water and alcohol extracts of G. lucidum are rich with intracellular and extracellular polysaccharides, oxygenated triterpenes and ganoderic acids. New special types of beer with new flavour became more popular on the market. We investigated possibilities of adding extracts of bioactive components of the mushroom Ganoderma lucidum in beer and tested their sensorial properties. The consumers acceptance test of beer was carried out by testing five main characteristics: aroma, taste intensity of bitterness quality of bitterness and general impression. Extracts from dry fruit body of Ganoderma lucidum (isolated in Serbia) is preformed as a hot water extraction with alcohol precipitation. Ethanol extraction was obtained with 50 and 70 % vol. solution of grain and vine distillate during 21 days of maceration. Maceration was preformed on powdered and chopped fruit body of the mushroom G. lucidum. Effects of these extracts depend on their composition, way of extraction and refining. Results of the sensoric evaluation of final beer showed that a dosage of 1.5 ml/l of concentrated ethanol extract gave the beer better sensoric characteristics. Water extract added at the dosage of 3 ml/l gave the beer equal or similar characteristics.
AB  - Gljive kao Ganoderma lucidum upotrebljavaju se hiljadama godina u tradicionalnoj narodnoj medicini Dalekog istoka. Veliku popularnost Ganoderma lucidum stekla je kao jestiva gljiva sa visokom nutritivnom vrednošću i medicinskim svojstvima. Vodeni i alkoholni ekstrakt Ganoderma lucidum bogat je intracelularnim i ekstracelularnim polisaharidima triterpenima i ganoderinskom kiselinom. Danas na tržištu postaju sve popularnije nove specijalne vrste piva. U ovom radu su istraživane mogućnosti dodavanja ekstrakta bioaktivnih komponenata gljive Ganoderma lucidum u pivo i ocenjivane su sen-zorna svojstva novih proizvoda. Senzornu prihvatljivost piva ocenjivali su eksperti i prosečni potrošači. Ocenjeno je pet glavnih senzornih svojstava piva: aroma, ukus, intenzitet gorčine kvalitet gorčine i opšti utisak.Ekstrakti suvog plodonosnog tela gljive Ganoderma lucidum (proizvedene u Srbiji) proizvedeni su alkoholnom i vodenom ekstrakcijom sa precipitacijom. Alkoholna ekstrakcija je izvedena sa 50 i 70 % vol. žitnim alkoholom i vinskim destilatom u trajanju od 21. dana. Maceracijaje izvedena na mlevenom i sitno seckanom suvom plodonosnom telu gljive Ganoderma lucidum. Vodena ekstrakcija je izvedena na usitnjenom plodonosnom telu gljive Ganoderma lucidum prečišćavanjem sa 96% etanolom i sterilizacijom na 120°C. Uticaj ovih ekstrakata zavisi od njihovog sastava načina ekstrakcije i načina prečišćavanja. Rezultati senzorne ocene dobijenog piva pokazali su da je količina od 1,5 ml/l koncentrovanog alkoholnog ekstrakta dala pivo sa boljim senzornim svojstvima od polaznog. Vodeni ekstrakt dodat u količini od 3 ml/l dao je pivo istih ili sličnih senzornih svojstava kao polazno pivo.
PB  - Društvo za ishranu Srbije, Beograd
T2  - Hrana i ishrana
T1  - Effects of fungi Ganoderma lucidum (Curt.: Fr) P. Karst. ts on beer sensorial evaluation
T1  - Uticaj gljive Ganoderma lucidum (Curt.: Fr) na senzorna svojstva piva
EP  - 18
IS  - 1-4
SP  - 14
VL  - 47
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1127
ER  - 

@article{
author = "Despotović, Saša and Leskošek-Čukalović, Ida and Klaus, Anita and Nedović, Viktor and Nikićević, Ninoslav and Nikšić, Miomir",
year = "2006",
abstract = "Mushrooms like Ganoderma lucidum have been used for thousands of years in traditional folk Far East medicine. It gained wide popularity as cultivated edible mushroom with high nutritional value and its medicinal properties. Water and alcohol extracts of G. lucidum are rich with intracellular and extracellular polysaccharides, oxygenated triterpenes and ganoderic acids. New special types of beer with new flavour became more popular on the market. We investigated possibilities of adding extracts of bioactive components of the mushroom Ganoderma lucidum in beer and tested their sensorial properties. The consumers acceptance test of beer was carried out by testing five main characteristics: aroma, taste intensity of bitterness quality of bitterness and general impression. Extracts from dry fruit body of Ganoderma lucidum (isolated in Serbia) is preformed as a hot water extraction with alcohol precipitation. Ethanol extraction was obtained with 50 and 70 % vol. solution of grain and vine distillate during 21 days of maceration. Maceration was preformed on powdered and chopped fruit body of the mushroom G. lucidum. Effects of these extracts depend on their composition, way of extraction and refining. Results of the sensoric evaluation of final beer showed that a dosage of 1.5 ml/l of concentrated ethanol extract gave the beer better sensoric characteristics. Water extract added at the dosage of 3 ml/l gave the beer equal or similar characteristics., Gljive kao Ganoderma lucidum upotrebljavaju se hiljadama godina u tradicionalnoj narodnoj medicini Dalekog istoka. Veliku popularnost Ganoderma lucidum stekla je kao jestiva gljiva sa visokom nutritivnom vrednošću i medicinskim svojstvima. Vodeni i alkoholni ekstrakt Ganoderma lucidum bogat je intracelularnim i ekstracelularnim polisaharidima triterpenima i ganoderinskom kiselinom. Danas na tržištu postaju sve popularnije nove specijalne vrste piva. U ovom radu su istraživane mogućnosti dodavanja ekstrakta bioaktivnih komponenata gljive Ganoderma lucidum u pivo i ocenjivane su sen-zorna svojstva novih proizvoda. Senzornu prihvatljivost piva ocenjivali su eksperti i prosečni potrošači. Ocenjeno je pet glavnih senzornih svojstava piva: aroma, ukus, intenzitet gorčine kvalitet gorčine i opšti utisak.Ekstrakti suvog plodonosnog tela gljive Ganoderma lucidum (proizvedene u Srbiji) proizvedeni su alkoholnom i vodenom ekstrakcijom sa precipitacijom. Alkoholna ekstrakcija je izvedena sa 50 i 70 % vol. žitnim alkoholom i vinskim destilatom u trajanju od 21. dana. Maceracijaje izvedena na mlevenom i sitno seckanom suvom plodonosnom telu gljive Ganoderma lucidum. Vodena ekstrakcija je izvedena na usitnjenom plodonosnom telu gljive Ganoderma lucidum prečišćavanjem sa 96% etanolom i sterilizacijom na 120°C. Uticaj ovih ekstrakata zavisi od njihovog sastava načina ekstrakcije i načina prečišćavanja. Rezultati senzorne ocene dobijenog piva pokazali su da je količina od 1,5 ml/l koncentrovanog alkoholnog ekstrakta dala pivo sa boljim senzornim svojstvima od polaznog. Vodeni ekstrakt dodat u količini od 3 ml/l dao je pivo istih ili sličnih senzornih svojstava kao polazno pivo.",
publisher = "Društvo za ishranu Srbije, Beograd",
journal = "Hrana i ishrana",
title = "Effects of fungi Ganoderma lucidum (Curt.: Fr) P. Karst. ts on beer sensorial evaluation, Uticaj gljive Ganoderma lucidum (Curt.: Fr) na senzorna svojstva piva",
pages = "18-14",
number = "1-4",
volume = "47",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1127"
}

Despotović, S., Leskošek-Čukalović, I., Klaus, A., Nedović, V., Nikićević, N.,& Nikšić, M.. (2006). Effects of fungi Ganoderma lucidum (Curt.: Fr) P. Karst. ts on beer sensorial evaluation. in Hrana i ishrana
Društvo za ishranu Srbije, Beograd., 47(1-4), 14-18.
https://hdl.handle.net/21.15107/rcub_agrospace_1127

Despotović S, Leskošek-Čukalović I, Klaus A, Nedović V, Nikićević N, Nikšić M. Effects of fungi Ganoderma lucidum (Curt.: Fr) P. Karst. ts on beer sensorial evaluation. in Hrana i ishrana. 2006;47(1-4):14-18.
https://hdl.handle.net/21.15107/rcub_agrospace_1127 .

Despotović, Saša, Leskošek-Čukalović, Ida, Klaus, Anita, Nedović, Viktor, Nikićević, Ninoslav, Nikšić, Miomir, "Effects of fungi Ganoderma lucidum (Curt.: Fr) P. Karst. ts on beer sensorial evaluation" in Hrana i ishrana, 47, no. 1-4 (2006):14-18,
https://hdl.handle.net/21.15107/rcub_agrospace_1127 .

TY  - JOUR
AU  - Leskošek-Čukalović, Ida
AU  - Nedović, Viktor
PY  - 2005
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1056
AB  - Immobilized cell technology (ICT) has been attracting continual attention in the brewing industry over the past 30 years. Some of the reasons are: faster fermentation rates and increased volumetric productivity, compared to those of traditional beer production based on freely suspended cells, as well as the possibility of continuous operation. Nowadays, ICT technology is well established in secondary fermentation and alcohol- free and low-alcohol beer production. In main fermentation, the situation is more complex and this process is still under scrutiny on both the lab and pilot levels. The paper outlines the most important ICT processes developed for beer brewing and provides an overview of carrier materials, bioreactor design and examples of their industrial applications, as well as some recent results obtained by our research group. We investigated the possible applications of polyvinyl alcohol in the form of LentiKats®, as a potential porous matrices carrier for beer fermentation. Given are the results of growth studies of immobilized brewer's yeast Saccharomyces uvarum and the kinetic parameters obtained by using alginate microbeads with immobilized yeast cells and suspension of yeast cells as controls. The results indicate that the immobilization procedure in LentiKat® carriers has a negligible effect on cell viability and growth. The apparent specific growth rate of cells released in medium was comparable to that of freely suspended cells, implying preserved cell vitality. A series of batch fermentations performed in shaken flasks and an air-lift bioreactor indicated that the immobilized cells retained high fermentation activity. The full attenuation in green beer was reached after 48 hours in shaken flasks and less than 24 hours of fermentation in gas-lift bioreactors.
AB  - Industrija piva već 30 godina pokazuje zanimanje za primenu tehnologije imobilisanih ćelija. Najvažniji razlozi su: veća brzina i produktivnost fermentacije u poređenju sa tradicionalnom proizvodnjom piva na bazi suspendovanih ćelija, kao i mogućnost kontinualnog rada. Danas je ova tehnologija već konvencionalno primenjena u naknadnom vrenju i proizvodnji niskoalkoholnih i bezalkoholnih piva. Glavno vrenje, međutim, još uvek je ostalo nerešen problem. Zbog svoje kompleksnosti, uprskos mnogobrojnim eksperimentalnim rezultatima na laboratorijskom i poluindustrijskom nivou još nije realizovano na industrijskom. U radu su prikazani najvažniji dosad razvijeni procesi, nosači i bioreaktorski sistemi na bazi imobilisanih ćelija, primenjeni u različitim fazama fermentacije piva, kao i najnoviji sopstveni eksperimentalni rezultati. Ispitivana je mogućnost primene polivinil alkohola u obliku LentiKats®, kao potencijalnog nosača za fermentaciju piva. Dati su rezultati ispitivanja kinetike rasta pivskog kvasca Saccharomyces uvarum imobilisanog na LentiKats i alginatnom nosaču i upoređene sa vrednostima dobijenim za slobodne suspendovane čestice. Utvrđeno je da postupak imobilizacije na LentiKat® nosaču ima zanemarljiv uticaj na vitalnost i rast čestica. Specifična brzina rasta čestica koje se oslobađaju u medijum odgovarala je vrednosti dobijenoj u slučaju slobodnih suspendovanih čestica. Ogledi u šaržnim fermentacijama u tikvicama po Erlenmajeru i gas-lift bioreaktoru pokazali su da imobilisane ćelije zadržavaju veliku fermentativnu aktivnost. Potpuna prevrelost mladog piva u tikvicama po Erlenmajeru dostignuta je nakon 48 časova i za manje od 24 časa u gas-lift bioreaktoru.
PB  - Matica srpska, Novi Sad
T2  - Zbornik Matice srpske za prirodne nauke
T1  - Immobilized cell technology in beer brewing: Current experience and results
T1  - Tehnologija imobilisanih ćelija u proizvodnji piva - dosadašnja iskustva i rezultati
EP  - 141
IS  - 109
SP  - 129
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1056
ER  - 

@article{
author = "Leskošek-Čukalović, Ida and Nedović, Viktor",
year = "2005",
abstract = "Immobilized cell technology (ICT) has been attracting continual attention in the brewing industry over the past 30 years. Some of the reasons are: faster fermentation rates and increased volumetric productivity, compared to those of traditional beer production based on freely suspended cells, as well as the possibility of continuous operation. Nowadays, ICT technology is well established in secondary fermentation and alcohol- free and low-alcohol beer production. In main fermentation, the situation is more complex and this process is still under scrutiny on both the lab and pilot levels. The paper outlines the most important ICT processes developed for beer brewing and provides an overview of carrier materials, bioreactor design and examples of their industrial applications, as well as some recent results obtained by our research group. We investigated the possible applications of polyvinyl alcohol in the form of LentiKats®, as a potential porous matrices carrier for beer fermentation. Given are the results of growth studies of immobilized brewer's yeast Saccharomyces uvarum and the kinetic parameters obtained by using alginate microbeads with immobilized yeast cells and suspension of yeast cells as controls. The results indicate that the immobilization procedure in LentiKat® carriers has a negligible effect on cell viability and growth. The apparent specific growth rate of cells released in medium was comparable to that of freely suspended cells, implying preserved cell vitality. A series of batch fermentations performed in shaken flasks and an air-lift bioreactor indicated that the immobilized cells retained high fermentation activity. The full attenuation in green beer was reached after 48 hours in shaken flasks and less than 24 hours of fermentation in gas-lift bioreactors., Industrija piva već 30 godina pokazuje zanimanje za primenu tehnologije imobilisanih ćelija. Najvažniji razlozi su: veća brzina i produktivnost fermentacije u poređenju sa tradicionalnom proizvodnjom piva na bazi suspendovanih ćelija, kao i mogućnost kontinualnog rada. Danas je ova tehnologija već konvencionalno primenjena u naknadnom vrenju i proizvodnji niskoalkoholnih i bezalkoholnih piva. Glavno vrenje, međutim, još uvek je ostalo nerešen problem. Zbog svoje kompleksnosti, uprskos mnogobrojnim eksperimentalnim rezultatima na laboratorijskom i poluindustrijskom nivou još nije realizovano na industrijskom. U radu su prikazani najvažniji dosad razvijeni procesi, nosači i bioreaktorski sistemi na bazi imobilisanih ćelija, primenjeni u različitim fazama fermentacije piva, kao i najnoviji sopstveni eksperimentalni rezultati. Ispitivana je mogućnost primene polivinil alkohola u obliku LentiKats®, kao potencijalnog nosača za fermentaciju piva. Dati su rezultati ispitivanja kinetike rasta pivskog kvasca Saccharomyces uvarum imobilisanog na LentiKats i alginatnom nosaču i upoređene sa vrednostima dobijenim za slobodne suspendovane čestice. Utvrđeno je da postupak imobilizacije na LentiKat® nosaču ima zanemarljiv uticaj na vitalnost i rast čestica. Specifična brzina rasta čestica koje se oslobađaju u medijum odgovarala je vrednosti dobijenoj u slučaju slobodnih suspendovanih čestica. Ogledi u šaržnim fermentacijama u tikvicama po Erlenmajeru i gas-lift bioreaktoru pokazali su da imobilisane ćelije zadržavaju veliku fermentativnu aktivnost. Potpuna prevrelost mladog piva u tikvicama po Erlenmajeru dostignuta je nakon 48 časova i za manje od 24 časa u gas-lift bioreaktoru.",
publisher = "Matica srpska, Novi Sad",
journal = "Zbornik Matice srpske za prirodne nauke",
title = "Immobilized cell technology in beer brewing: Current experience and results, Tehnologija imobilisanih ćelija u proizvodnji piva - dosadašnja iskustva i rezultati",
pages = "141-129",
number = "109",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1056"
}

Leskošek-Čukalović, I.,& Nedović, V.. (2005). Immobilized cell technology in beer brewing: Current experience and results. in Zbornik Matice srpske za prirodne nauke
Matica srpska, Novi Sad.(109), 129-141.
https://hdl.handle.net/21.15107/rcub_agrospace_1056

Leskošek-Čukalović I, Nedović V. Immobilized cell technology in beer brewing: Current experience and results. in Zbornik Matice srpske za prirodne nauke. 2005;(109):129-141.
https://hdl.handle.net/21.15107/rcub_agrospace_1056 .

Leskošek-Čukalović, Ida, Nedović, Viktor, "Immobilized cell technology in beer brewing: Current experience and results" in Zbornik Matice srpske za prirodne nauke, no. 109 (2005):129-141,
https://hdl.handle.net/21.15107/rcub_agrospace_1056 .

TY  - JOUR
AU  - Bezbradica, Dejan
AU  - Matić, Goran
AU  - Obradović, Bojana M.
AU  - Nedović, Viktor
AU  - Leskošek-Čukalović, Ida
AU  - Bugarski, Branko
PY  - 2004
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/695
PB  - Savez hemijskih inženjera, Beograd
T2  - Hemijska industrija
T1  - Immobilization of brewing yeast in PVA/alginate micro beads using electrostatic droplet generation
EP  - 120
IS  - 6a
SP  - 118
VL  - 58
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_695
ER  - 

@article{
author = "Bezbradica, Dejan and Matić, Goran and Obradović, Bojana M. and Nedović, Viktor and Leskošek-Čukalović, Ida and Bugarski, Branko",
year = "2004",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Hemijska industrija",
title = "Immobilization of brewing yeast in PVA/alginate micro beads using electrostatic droplet generation",
pages = "120-118",
number = "6a",
volume = "58",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_695"
}

Bezbradica, D., Matić, G., Obradović, B. M., Nedović, V., Leskošek-Čukalović, I.,& Bugarski, B.. (2004). Immobilization of brewing yeast in PVA/alginate micro beads using electrostatic droplet generation. in Hemijska industrija
Savez hemijskih inženjera, Beograd., 58(6a), 118-120.
https://hdl.handle.net/21.15107/rcub_agrospace_695

Bezbradica D, Matić G, Obradović BM, Nedović V, Leskošek-Čukalović I, Bugarski B. Immobilization of brewing yeast in PVA/alginate micro beads using electrostatic droplet generation. in Hemijska industrija. 2004;58(6a):118-120.
https://hdl.handle.net/21.15107/rcub_agrospace_695 .

Bezbradica, Dejan, Matić, Goran, Obradović, Bojana M., Nedović, Viktor, Leskošek-Čukalović, Ida, Bugarski, Branko, "Immobilization of brewing yeast in PVA/alginate micro beads using electrostatic droplet generation" in Hemijska industrija, 58, no. 6a (2004):118-120,
https://hdl.handle.net/21.15107/rcub_agrospace_695 .

TY  - JOUR
AU  - Manojlović, Verica
AU  - Obradović, Bojana M.
AU  - Nedović, Viktor
AU  - Leskošek-Čukalović, Ida
AU  - Bugarski, Branko
PY  - 2004
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/687
PB  - Savez hemijskih inženjera, Beograd
T2  - Hemijska industrija
T1  - Electrostatic generation of alginate microbeads loaded with brewing yeast
EP  - 64
IS  - 6a
SP  - 62
VL  - 58
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_687
ER  - 

@article{
author = "Manojlović, Verica and Obradović, Bojana M. and Nedović, Viktor and Leskošek-Čukalović, Ida and Bugarski, Branko",
year = "2004",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Hemijska industrija",
title = "Electrostatic generation of alginate microbeads loaded with brewing yeast",
pages = "64-62",
number = "6a",
volume = "58",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_687"
}

Manojlović, V., Obradović, B. M., Nedović, V., Leskošek-Čukalović, I.,& Bugarski, B.. (2004). Electrostatic generation of alginate microbeads loaded with brewing yeast. in Hemijska industrija
Savez hemijskih inženjera, Beograd., 58(6a), 62-64.
https://hdl.handle.net/21.15107/rcub_agrospace_687

Manojlović V, Obradović BM, Nedović V, Leskošek-Čukalović I, Bugarski B. Electrostatic generation of alginate microbeads loaded with brewing yeast. in Hemijska industrija. 2004;58(6a):62-64.
https://hdl.handle.net/21.15107/rcub_agrospace_687 .

Manojlović, Verica, Obradović, Bojana M., Nedović, Viktor, Leskošek-Čukalović, Ida, Bugarski, Branko, "Electrostatic generation of alginate microbeads loaded with brewing yeast" in Hemijska industrija, 58, no. 6a (2004):62-64,
https://hdl.handle.net/21.15107/rcub_agrospace_687 .

TY  - CONF
AU  - Nedović, Viktor
AU  - Obradović, B
AU  - Poncelet, Denis
AU  - Goosen, MFA
AU  - Leskošek-Čukalović, Ida
AU  - Bugarski, Branko
PY  - 2002
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/506
AB  - This paper reviews the feasibility of electrostatic droplet generation for the production of uniform hydrogel microbeads and applications of this technique for cell immobilization. This is a novel extrusion technique that uses electrostatic forces to disrupt a liquid surface at the capillary/needle tip and form a charged stream of small droplets. Experimental parameters which are critical for production of polymer microbeads (in the range of 0.1 to 1 mm in diameter), as well as mechanisms of alginate droplet formation are presented here. It was shown that microbead size was a function of applied potential, polymer surface tension, needle size and electrode geometry. In addition, this technique was applied for immobilization of several cell types (yeast, mammalian and plant cells). There was no detectable loss in viability of these cell cultures after exposure to high electrostatic potentials. Cultivation studies of cells immobilized by electrostatic droplet generation showed good maintenance of cell viability and activity, indicating broad potential of this technique for the immobilization of a variety of cell types for applications in different fields of biotechnology, pharamceuticals and medicine.
PB  - Bundesforschungsanstalt Landwirtschaft (Fal), Braunschweig
C3  - Practical Aspects of Encapsulation Technologies
T1  - Cell immobilisation by electrostatic droplet generation
EP  - 17
SP  - 11
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_506
ER  - 

@conference{
author = "Nedović, Viktor and Obradović, B and Poncelet, Denis and Goosen, MFA and Leskošek-Čukalović, Ida and Bugarski, Branko",
year = "2002",
abstract = "This paper reviews the feasibility of electrostatic droplet generation for the production of uniform hydrogel microbeads and applications of this technique for cell immobilization. This is a novel extrusion technique that uses electrostatic forces to disrupt a liquid surface at the capillary/needle tip and form a charged stream of small droplets. Experimental parameters which are critical for production of polymer microbeads (in the range of 0.1 to 1 mm in diameter), as well as mechanisms of alginate droplet formation are presented here. It was shown that microbead size was a function of applied potential, polymer surface tension, needle size and electrode geometry. In addition, this technique was applied for immobilization of several cell types (yeast, mammalian and plant cells). There was no detectable loss in viability of these cell cultures after exposure to high electrostatic potentials. Cultivation studies of cells immobilized by electrostatic droplet generation showed good maintenance of cell viability and activity, indicating broad potential of this technique for the immobilization of a variety of cell types for applications in different fields of biotechnology, pharamceuticals and medicine.",
publisher = "Bundesforschungsanstalt Landwirtschaft (Fal), Braunschweig",
journal = "Practical Aspects of Encapsulation Technologies",
title = "Cell immobilisation by electrostatic droplet generation",
pages = "17-11",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_506"
}

Nedović, V., Obradović, B., Poncelet, D., Goosen, M., Leskošek-Čukalović, I.,& Bugarski, B.. (2002). Cell immobilisation by electrostatic droplet generation. in Practical Aspects of Encapsulation Technologies
Bundesforschungsanstalt Landwirtschaft (Fal), Braunschweig., 11-17.
https://hdl.handle.net/21.15107/rcub_agrospace_506

Nedović V, Obradović B, Poncelet D, Goosen M, Leskošek-Čukalović I, Bugarski B. Cell immobilisation by electrostatic droplet generation. in Practical Aspects of Encapsulation Technologies. 2002;:11-17.
https://hdl.handle.net/21.15107/rcub_agrospace_506 .

Nedović, Viktor, Obradović, B, Poncelet, Denis, Goosen, MFA, Leskošek-Čukalović, Ida, Bugarski, Branko, "Cell immobilisation by electrostatic droplet generation" in Practical Aspects of Encapsulation Technologies (2002):11-17,
https://hdl.handle.net/21.15107/rcub_agrospace_506 .