TY  - JOUR
AU  - Bilusić, Tea
AU  - Drvenica, Ivana
AU  - Kalušević, Ana
AU  - Marijanović, Zvonimir
AU  - Jerković, Igor
AU  - Muzek, Mario Nikola
AU  - Bratanić, Andre
AU  - Skroza, Danijela
AU  - Zorić, Zoran
AU  - Pedisić, Sandra
AU  - Nedović, Viktor
AU  - Jambrak, Anet Rezek
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5309
AB  - The aim of the present research was to study the chemical profile of volatile and non-volatile compounds in freeze- and spray-dried oregano, thyme, sage, and rosemary as well as to study the gastrointestinal stability and the biological activity of the samples after encapsulation using two proteins (soy and whey). Chemical analysis was performed by HS-SPME/GC-MS and HPLC-PDA techniques. The antioxidant activity (FRAP, DPPH and ORAC assays) and HPLC-PDA analyses were performed before and after simulated two-phase digestion process (gastric and duodenal) using human gastrointestinal enzymes. The effect of protein carriers was depended on the plant matrix and the class of compound. Soy protein is useful for the protection of thymol and carvacrol content in thyme and the increase of the antioxidant activity of sage. Whey protein is useful for flavanols stability in all studied herbs before and after the duodenal digestive phase.
PB  - Wiley, Hoboken
T2  - International Journal of Food Science and Technology
T1  - Influences of freeze- and spray-drying vs. encapsulation with soy and whey proteins on gastrointestinal stability and antioxidant activity of Mediterranean aromatic herbs
DO  - 10.1111/ijfs.14774
ER  - 

@article{
author = "Bilusić, Tea and Drvenica, Ivana and Kalušević, Ana and Marijanović, Zvonimir and Jerković, Igor and Muzek, Mario Nikola and Bratanić, Andre and Skroza, Danijela and Zorić, Zoran and Pedisić, Sandra and Nedović, Viktor and Jambrak, Anet Rezek",
year = "2020",
abstract = "The aim of the present research was to study the chemical profile of volatile and non-volatile compounds in freeze- and spray-dried oregano, thyme, sage, and rosemary as well as to study the gastrointestinal stability and the biological activity of the samples after encapsulation using two proteins (soy and whey). Chemical analysis was performed by HS-SPME/GC-MS and HPLC-PDA techniques. The antioxidant activity (FRAP, DPPH and ORAC assays) and HPLC-PDA analyses were performed before and after simulated two-phase digestion process (gastric and duodenal) using human gastrointestinal enzymes. The effect of protein carriers was depended on the plant matrix and the class of compound. Soy protein is useful for the protection of thymol and carvacrol content in thyme and the increase of the antioxidant activity of sage. Whey protein is useful for flavanols stability in all studied herbs before and after the duodenal digestive phase.",
publisher = "Wiley, Hoboken",
journal = "International Journal of Food Science and Technology",
title = "Influences of freeze- and spray-drying vs. encapsulation with soy and whey proteins on gastrointestinal stability and antioxidant activity of Mediterranean aromatic herbs",
doi = "10.1111/ijfs.14774"
}

Bilusić, T., Drvenica, I., Kalušević, A., Marijanović, Z., Jerković, I., Muzek, M. N., Bratanić, A., Skroza, D., Zorić, Z., Pedisić, S., Nedović, V.,& Jambrak, A. R.. (2020). Influences of freeze- and spray-drying vs. encapsulation with soy and whey proteins on gastrointestinal stability and antioxidant activity of Mediterranean aromatic herbs. in International Journal of Food Science and Technology
Wiley, Hoboken..
https://doi.org/10.1111/ijfs.14774

Bilusić T, Drvenica I, Kalušević A, Marijanović Z, Jerković I, Muzek MN, Bratanić A, Skroza D, Zorić Z, Pedisić S, Nedović V, Jambrak AR. Influences of freeze- and spray-drying vs. encapsulation with soy and whey proteins on gastrointestinal stability and antioxidant activity of Mediterranean aromatic herbs. in International Journal of Food Science and Technology. 2020;.
doi:10.1111/ijfs.14774 .

Bilusić, Tea, Drvenica, Ivana, Kalušević, Ana, Marijanović, Zvonimir, Jerković, Igor, Muzek, Mario Nikola, Bratanić, Andre, Skroza, Danijela, Zorić, Zoran, Pedisić, Sandra, Nedović, Viktor, Jambrak, Anet Rezek, "Influences of freeze- and spray-drying vs. encapsulation with soy and whey proteins on gastrointestinal stability and antioxidant activity of Mediterranean aromatic herbs" in International Journal of Food Science and Technology (2020),
https://doi.org/10.1111/ijfs.14774 . .

TY  - JOUR
AU  - Tomašević, Igor
AU  - Bursać-Kovačević, Danijela
AU  - Jambrak, Anet Rezek
AU  - Zsolt, Szendro
AU  - Zotte, Antonella Dalle
AU  - Martinović, Aleksandra
AU  - Prodanov, Mirko
AU  - Solowiej, Bartosz
AU  - Sirbu, Alexandrina
AU  - Subić, Jonel
AU  - Roljević, Svetlana
AU  - Semenova, Anastasia
AU  - Krocko, Miro
AU  - Duckova, Viera
AU  - Getya, Andriy
AU  - Kravchenko, Oksana
AU  - Đekić, Ilija
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5403
AB  - This investigation provides an important insight into the Central and Eastern European food industry, beyond traditional food safety management and reflects on its food safety (FS) climate or the human route of its FS culture. Investigation was conducted in 10 Central and Eastern European countries involving more than 500 food companies. Overall FS climate was assessed as good. The availability of infrastructure was perceived the same in all countries although "resources" was the lowest scored climate component. Uncertainty avoiding national cultures had a stronger preference towards written FS procedures and instructions. FS climate was better assessed in bigger companies because small companies observed weaker availability of resources, smaller number of procedures and instructions and reduced risk awareness. FS communication and commitment were not affected by company size. The share of food companies without FS system was five times higher in small compared to big companies. No effect of FS management level or riskiness level on FS climate scores was apparent. Food companies seemed to avoid problems in cooperation and trust between FS leaders and other employees, since they have perceived FS climate similarly. The strongest FS climate segmentation in Central and Eastern Europe food companies was observed in terms of the EU membership status. EU operating food companies managed to develop a very good and distinctive FS climate, with better-perceived leadership, communication, commitment, resources and risk awareness than non-EU food companies. Transitional economic environment of non-EU countries have undesirably influenced the organisational and technological support in their companies and employees perceptions of FS climate.
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Control
T1  - Comprehensive insight into the food safety climate in Central and Eastern Europe
VL  - 114
DO  - 10.1016/j.foodcont.2020.107238
ER  - 

@article{
author = "Tomašević, Igor and Bursać-Kovačević, Danijela and Jambrak, Anet Rezek and Zsolt, Szendro and Zotte, Antonella Dalle and Martinović, Aleksandra and Prodanov, Mirko and Solowiej, Bartosz and Sirbu, Alexandrina and Subić, Jonel and Roljević, Svetlana and Semenova, Anastasia and Krocko, Miro and Duckova, Viera and Getya, Andriy and Kravchenko, Oksana and Đekić, Ilija",
year = "2020",
abstract = "This investigation provides an important insight into the Central and Eastern European food industry, beyond traditional food safety management and reflects on its food safety (FS) climate or the human route of its FS culture. Investigation was conducted in 10 Central and Eastern European countries involving more than 500 food companies. Overall FS climate was assessed as good. The availability of infrastructure was perceived the same in all countries although "resources" was the lowest scored climate component. Uncertainty avoiding national cultures had a stronger preference towards written FS procedures and instructions. FS climate was better assessed in bigger companies because small companies observed weaker availability of resources, smaller number of procedures and instructions and reduced risk awareness. FS communication and commitment were not affected by company size. The share of food companies without FS system was five times higher in small compared to big companies. No effect of FS management level or riskiness level on FS climate scores was apparent. Food companies seemed to avoid problems in cooperation and trust between FS leaders and other employees, since they have perceived FS climate similarly. The strongest FS climate segmentation in Central and Eastern Europe food companies was observed in terms of the EU membership status. EU operating food companies managed to develop a very good and distinctive FS climate, with better-perceived leadership, communication, commitment, resources and risk awareness than non-EU food companies. Transitional economic environment of non-EU countries have undesirably influenced the organisational and technological support in their companies and employees perceptions of FS climate.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Control",
title = "Comprehensive insight into the food safety climate in Central and Eastern Europe",
volume = "114",
doi = "10.1016/j.foodcont.2020.107238"
}

Tomašević, I., Bursać-Kovačević, D., Jambrak, A. R., Zsolt, S., Zotte, A. D., Martinović, A., Prodanov, M., Solowiej, B., Sirbu, A., Subić, J., Roljević, S., Semenova, A., Krocko, M., Duckova, V., Getya, A., Kravchenko, O.,& Đekić, I.. (2020). Comprehensive insight into the food safety climate in Central and Eastern Europe. in Food Control
Elsevier Sci Ltd, Oxford., 114.
https://doi.org/10.1016/j.foodcont.2020.107238

Tomašević I, Bursać-Kovačević D, Jambrak AR, Zsolt S, Zotte AD, Martinović A, Prodanov M, Solowiej B, Sirbu A, Subić J, Roljević S, Semenova A, Krocko M, Duckova V, Getya A, Kravchenko O, Đekić I. Comprehensive insight into the food safety climate in Central and Eastern Europe. in Food Control. 2020;114.
doi:10.1016/j.foodcont.2020.107238 .

Tomašević, Igor, Bursać-Kovačević, Danijela, Jambrak, Anet Rezek, Zsolt, Szendro, Zotte, Antonella Dalle, Martinović, Aleksandra, Prodanov, Mirko, Solowiej, Bartosz, Sirbu, Alexandrina, Subić, Jonel, Roljević, Svetlana, Semenova, Anastasia, Krocko, Miro, Duckova, Viera, Getya, Andriy, Kravchenko, Oksana, Đekić, Ilija, "Comprehensive insight into the food safety climate in Central and Eastern Europe" in Food Control, 114 (2020),
https://doi.org/10.1016/j.foodcont.2020.107238 . .

TY  - JOUR
AU  - Tomašević, Igor
AU  - Bursać-Kovačević, Danijela
AU  - Jambrak, Anet Rezek
AU  - Szendro, Katalin
AU  - Zotte, Antonella Dalle
AU  - Prodanov, Mirko
AU  - Solowiej, Bartosz
AU  - Sirbu, Alexandrina
AU  - Subić, Jonel
AU  - Roljević, Svetlana
AU  - Semenova, Anastasia
AU  - Krocko, Miro
AU  - Duckova, Viera
AU  - Getya, Andriy
AU  - Kravchenko, Oksana
AU  - Đekić, Ilija
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5410
AB  - Important insight into the Central and Eastern European food industry, beyond traditional food safety (FS) management and reflects on its food safety climate or the human route of its food safety culture is provided. Novel FS climate self-assessment tool was developed and validated by 65 FS experts from governmental agencies, third party certification bodies, food sector associations, universities and food industry. Three original FS climate components: FS knowledge, business priorities and FS legislation, were introduced and their nine components were assessed in nine Central and Eastern European countries involving 470 food companies. FS knowledge was better assessed in big and medium sized than in small companies. Knowledge component was equally assessed as good, irrespective of the FS risk profile of the food company surveyed while certified FS management system was charted by higher FS knowledge scores within a same food company. Business priorities in Central and Eastern European food organizations were related to hygiene and food safety and were always put before profit regardless of the company size. Hygiene and food safety were seen equality as a critical business success factor irrespective of the associated level of riskiness. FS climate legislation component in all food organizations surveyed was assessed affirmatively. Central and Eastern European food companies seemed to avoid problems in cooperation and trust between food safety leaders and other employees, since they have perceived FS climate highly and similarly. EU operating food companies had comparable overall FS climate to non-EU companies mostly because they have equally perceived their business priorities and appropriateness of associated FS legislation. The only exception was the FS knowledge that was better assessed in EU than non-EU food enterprises.
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Control
T1  - Validation of novel food safety climate components and assessment of their indicators in Central and Eastern European food industry
VL  - 117
DO  - 10.1016/j.foodcont.2020.107357
ER  - 

@article{
author = "Tomašević, Igor and Bursać-Kovačević, Danijela and Jambrak, Anet Rezek and Szendro, Katalin and Zotte, Antonella Dalle and Prodanov, Mirko and Solowiej, Bartosz and Sirbu, Alexandrina and Subić, Jonel and Roljević, Svetlana and Semenova, Anastasia and Krocko, Miro and Duckova, Viera and Getya, Andriy and Kravchenko, Oksana and Đekić, Ilija",
year = "2020",
abstract = "Important insight into the Central and Eastern European food industry, beyond traditional food safety (FS) management and reflects on its food safety climate or the human route of its food safety culture is provided. Novel FS climate self-assessment tool was developed and validated by 65 FS experts from governmental agencies, third party certification bodies, food sector associations, universities and food industry. Three original FS climate components: FS knowledge, business priorities and FS legislation, were introduced and their nine components were assessed in nine Central and Eastern European countries involving 470 food companies. FS knowledge was better assessed in big and medium sized than in small companies. Knowledge component was equally assessed as good, irrespective of the FS risk profile of the food company surveyed while certified FS management system was charted by higher FS knowledge scores within a same food company. Business priorities in Central and Eastern European food organizations were related to hygiene and food safety and were always put before profit regardless of the company size. Hygiene and food safety were seen equality as a critical business success factor irrespective of the associated level of riskiness. FS climate legislation component in all food organizations surveyed was assessed affirmatively. Central and Eastern European food companies seemed to avoid problems in cooperation and trust between food safety leaders and other employees, since they have perceived FS climate highly and similarly. EU operating food companies had comparable overall FS climate to non-EU companies mostly because they have equally perceived their business priorities and appropriateness of associated FS legislation. The only exception was the FS knowledge that was better assessed in EU than non-EU food enterprises.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Control",
title = "Validation of novel food safety climate components and assessment of their indicators in Central and Eastern European food industry",
volume = "117",
doi = "10.1016/j.foodcont.2020.107357"
}

Tomašević, I., Bursać-Kovačević, D., Jambrak, A. R., Szendro, K., Zotte, A. D., Prodanov, M., Solowiej, B., Sirbu, A., Subić, J., Roljević, S., Semenova, A., Krocko, M., Duckova, V., Getya, A., Kravchenko, O.,& Đekić, I.. (2020). Validation of novel food safety climate components and assessment of their indicators in Central and Eastern European food industry. in Food Control
Elsevier Sci Ltd, Oxford., 117.
https://doi.org/10.1016/j.foodcont.2020.107357

Tomašević I, Bursać-Kovačević D, Jambrak AR, Szendro K, Zotte AD, Prodanov M, Solowiej B, Sirbu A, Subić J, Roljević S, Semenova A, Krocko M, Duckova V, Getya A, Kravchenko O, Đekić I. Validation of novel food safety climate components and assessment of their indicators in Central and Eastern European food industry. in Food Control. 2020;117.
doi:10.1016/j.foodcont.2020.107357 .

Tomašević, Igor, Bursać-Kovačević, Danijela, Jambrak, Anet Rezek, Szendro, Katalin, Zotte, Antonella Dalle, Prodanov, Mirko, Solowiej, Bartosz, Sirbu, Alexandrina, Subić, Jonel, Roljević, Svetlana, Semenova, Anastasia, Krocko, Miro, Duckova, Viera, Getya, Andriy, Kravchenko, Oksana, Đekić, Ilija, "Validation of novel food safety climate components and assessment of their indicators in Central and Eastern European food industry" in Food Control, 117 (2020),
https://doi.org/10.1016/j.foodcont.2020.107357 . .

TY  - JOUR
AU  - Djekić, Ilija
AU  - Mujcinović, Alen
AU  - Nikolić, Aleksandra
AU  - Jambrak, Anet Rezek
AU  - Papademas, Photis
AU  - Feyissa, Aberham Hailu
AU  - Kansou, Kamal
AU  - Thomopoulos, Rallou
AU  - Briesen, Heiko
AU  - Kavallieratos, Nickolas G.
AU  - Athanassiou, Christos G.
AU  - Silva, Cristina L.M.
AU  - Sirbu, Alexandrina
AU  - Moisescu, Alexandru Mihnea
AU  - Tomašević, Igor
AU  - Vrabić-Brodnjak, Urgka
AU  - Charalambides, Maria
AU  - Tonda, Alberto
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4944
AB  - Mathematical modelling plays an important role in food engineering having various mathematical models tailored for different food topics. However, mathematical models are followed by limited information on their application in food companies. This paper aims to discuss the extent and the conditions surrounding the usage of mathematical models in the context of European food and drinks industry. It investigates the knowledge, nature and current use of modelling approaches in relation to the industry main characteristics. A total of 203 food companies from 12 European countries were included in this research. Results reveal that the country where the company operates, and size of the company, are more important predictors on the usage of mathematical models followed by the type of food sector. The more developed countries are positioned at the higher level of knowledge and use of available models. Similar pattern was observed at the micro level showing that small or medium sized companies exhibit lack of knowledge, resources and limiting usage of models.
PB  - Elsevier Sci Ltd, Oxford
T2  - Journal of Food Engineering
T1  - Cross-European initial survey on the use of mathematical models in food industry
EP  - 116
SP  - 109
VL  - 261
DO  - 10.1016/j.jfoodeng.2019.06.007
ER  - 

@article{
author = "Djekić, Ilija and Mujcinović, Alen and Nikolić, Aleksandra and Jambrak, Anet Rezek and Papademas, Photis and Feyissa, Aberham Hailu and Kansou, Kamal and Thomopoulos, Rallou and Briesen, Heiko and Kavallieratos, Nickolas G. and Athanassiou, Christos G. and Silva, Cristina L.M. and Sirbu, Alexandrina and Moisescu, Alexandru Mihnea and Tomašević, Igor and Vrabić-Brodnjak, Urgka and Charalambides, Maria and Tonda, Alberto",
year = "2019",
abstract = "Mathematical modelling plays an important role in food engineering having various mathematical models tailored for different food topics. However, mathematical models are followed by limited information on their application in food companies. This paper aims to discuss the extent and the conditions surrounding the usage of mathematical models in the context of European food and drinks industry. It investigates the knowledge, nature and current use of modelling approaches in relation to the industry main characteristics. A total of 203 food companies from 12 European countries were included in this research. Results reveal that the country where the company operates, and size of the company, are more important predictors on the usage of mathematical models followed by the type of food sector. The more developed countries are positioned at the higher level of knowledge and use of available models. Similar pattern was observed at the micro level showing that small or medium sized companies exhibit lack of knowledge, resources and limiting usage of models.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Journal of Food Engineering",
title = "Cross-European initial survey on the use of mathematical models in food industry",
pages = "116-109",
volume = "261",
doi = "10.1016/j.jfoodeng.2019.06.007"
}

Djekić, I., Mujcinović, A., Nikolić, A., Jambrak, A. R., Papademas, P., Feyissa, A. H., Kansou, K., Thomopoulos, R., Briesen, H., Kavallieratos, N. G., Athanassiou, C. G., Silva, C. L.M., Sirbu, A., Moisescu, A. M., Tomašević, I., Vrabić-Brodnjak, U., Charalambides, M.,& Tonda, A.. (2019). Cross-European initial survey on the use of mathematical models in food industry. in Journal of Food Engineering
Elsevier Sci Ltd, Oxford., 261, 109-116.
https://doi.org/10.1016/j.jfoodeng.2019.06.007

Djekić I, Mujcinović A, Nikolić A, Jambrak AR, Papademas P, Feyissa AH, Kansou K, Thomopoulos R, Briesen H, Kavallieratos NG, Athanassiou CG, Silva CL, Sirbu A, Moisescu AM, Tomašević I, Vrabić-Brodnjak U, Charalambides M, Tonda A. Cross-European initial survey on the use of mathematical models in food industry. in Journal of Food Engineering. 2019;261:109-116.
doi:10.1016/j.jfoodeng.2019.06.007 .

Djekić, Ilija, Mujcinović, Alen, Nikolić, Aleksandra, Jambrak, Anet Rezek, Papademas, Photis, Feyissa, Aberham Hailu, Kansou, Kamal, Thomopoulos, Rallou, Briesen, Heiko, Kavallieratos, Nickolas G., Athanassiou, Christos G., Silva, Cristina L.M., Sirbu, Alexandrina, Moisescu, Alexandru Mihnea, Tomašević, Igor, Vrabić-Brodnjak, Urgka, Charalambides, Maria, Tonda, Alberto, "Cross-European initial survey on the use of mathematical models in food industry" in Journal of Food Engineering, 261 (2019):109-116,
https://doi.org/10.1016/j.jfoodeng.2019.06.007 . .

TY  - JOUR
AU  - Jambrak, Anet Rezek
AU  - Donsi, Francesco
AU  - Paniwnyk, Larysa
AU  - Đekić, Ilija
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5084
PB  - Wiley-Hindawi, London
T2  - Journal of Food Quality
T1  - Impact of Novel Nonthermal Processing on Food Quality: Sustainability, Modelling, and Negative Aspects
DO  - 10.1155/2019/2171375
ER  - 

@article{
author = "Jambrak, Anet Rezek and Donsi, Francesco and Paniwnyk, Larysa and Đekić, Ilija",
year = "2019",
publisher = "Wiley-Hindawi, London",
journal = "Journal of Food Quality",
title = "Impact of Novel Nonthermal Processing on Food Quality: Sustainability, Modelling, and Negative Aspects",
doi = "10.1155/2019/2171375"
}

Jambrak, A. R., Donsi, F., Paniwnyk, L.,& Đekić, I.. (2019). Impact of Novel Nonthermal Processing on Food Quality: Sustainability, Modelling, and Negative Aspects. in Journal of Food Quality
Wiley-Hindawi, London..
https://doi.org/10.1155/2019/2171375

Jambrak AR, Donsi F, Paniwnyk L, Đekić I. Impact of Novel Nonthermal Processing on Food Quality: Sustainability, Modelling, and Negative Aspects. in Journal of Food Quality. 2019;.
doi:10.1155/2019/2171375 .

Jambrak, Anet Rezek, Donsi, Francesco, Paniwnyk, Larysa, Đekić, Ilija, "Impact of Novel Nonthermal Processing on Food Quality: Sustainability, Modelling, and Negative Aspects" in Journal of Food Quality (2019),
https://doi.org/10.1155/2019/2171375 . .

TY  - JOUR
AU  - Liović, Nikolina
AU  - Bosković, Perica
AU  - Drvenica, Ivana
AU  - Jambrak, Anet Rezek
AU  - Dropulić, Ana Marija
AU  - Kresić, Greta
AU  - Nedović, Viktor
AU  - Bugarski, Branko
AU  - Zorić, Zoran
AU  - Pedisić, Sandra
AU  - Bilusić, Tea
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5021
AB  - Natural phenolic compounds are recognized as bioactive ingredients in food but can also have a role as effective alternatives to synthetic antioxidants in stability improvement of foods prone to oxidation, such as edible oils. This study aimed at the preparation and HPLC-DAD characterization of phenolic extracts from lisccinium corymbosum L. (raw, pasteurized, freeze-dried and treated with high-intensity ultrasound), and at testing their antioxidant potential in the prevention of olive oil oxidation in the native state and encapsulated into microemulsions and liposomes systems. Water-in-oil structured microemulsions used in this study were prepared using mechanical, ultrasonic, and high pressure homogenization. Liposomes with the average size of 589.1 +/- 2.9 nm were produced with the proliposome method using commercially available phosphatidylcholine - Phospolipon 90G. The obtained results showed significant prolongation of the oxidative stability of extra virgin olive oil enriched with encapsulated blueberry phenolic extracts than with native phenolic extracts, regardless of the method used for blueberry processing. Phenolic extracts encapsulated in microemulsions had a stronger effect on the prolongation of olive oil oxidative stability in comparison with the extracts encapsulated in liposomes. The average prolongation rate of oxidative stability was 45.65% by phenolic extracts encapsulated in microemulsions prepared by mechanical homogenization (p=0.012), and 58.72% by microemulsions prepared by ultrasound homogenization (p=0.011). Phenolic extracts encapsulated in microemulsions prepared by high pressure homogenization had no effect on oil oxidative stability prolongation.
PB  - De Gruyter Poland Sp Zoo, Warsaw
T2  - Polish Journal of Food and Nutrition Sciences
T1  - Phenolic Extracts from Vaccinium corymbosum L. Loaded in Microemulsions and Liposomes as Enhancers of Olive Oil Oxidative Stability
EP  - 33
IS  - 1
SP  - 23
VL  - 69
DO  - 10.31883/pjfns-2019-0003
ER  - 

@article{
author = "Liović, Nikolina and Bosković, Perica and Drvenica, Ivana and Jambrak, Anet Rezek and Dropulić, Ana Marija and Kresić, Greta and Nedović, Viktor and Bugarski, Branko and Zorić, Zoran and Pedisić, Sandra and Bilusić, Tea",
year = "2019",
abstract = "Natural phenolic compounds are recognized as bioactive ingredients in food but can also have a role as effective alternatives to synthetic antioxidants in stability improvement of foods prone to oxidation, such as edible oils. This study aimed at the preparation and HPLC-DAD characterization of phenolic extracts from lisccinium corymbosum L. (raw, pasteurized, freeze-dried and treated with high-intensity ultrasound), and at testing their antioxidant potential in the prevention of olive oil oxidation in the native state and encapsulated into microemulsions and liposomes systems. Water-in-oil structured microemulsions used in this study were prepared using mechanical, ultrasonic, and high pressure homogenization. Liposomes with the average size of 589.1 +/- 2.9 nm were produced with the proliposome method using commercially available phosphatidylcholine - Phospolipon 90G. The obtained results showed significant prolongation of the oxidative stability of extra virgin olive oil enriched with encapsulated blueberry phenolic extracts than with native phenolic extracts, regardless of the method used for blueberry processing. Phenolic extracts encapsulated in microemulsions had a stronger effect on the prolongation of olive oil oxidative stability in comparison with the extracts encapsulated in liposomes. The average prolongation rate of oxidative stability was 45.65% by phenolic extracts encapsulated in microemulsions prepared by mechanical homogenization (p=0.012), and 58.72% by microemulsions prepared by ultrasound homogenization (p=0.011). Phenolic extracts encapsulated in microemulsions prepared by high pressure homogenization had no effect on oil oxidative stability prolongation.",
publisher = "De Gruyter Poland Sp Zoo, Warsaw",
journal = "Polish Journal of Food and Nutrition Sciences",
title = "Phenolic Extracts from Vaccinium corymbosum L. Loaded in Microemulsions and Liposomes as Enhancers of Olive Oil Oxidative Stability",
pages = "33-23",
number = "1",
volume = "69",
doi = "10.31883/pjfns-2019-0003"
}

Liović, N., Bosković, P., Drvenica, I., Jambrak, A. R., Dropulić, A. M., Kresić, G., Nedović, V., Bugarski, B., Zorić, Z., Pedisić, S.,& Bilusić, T.. (2019). Phenolic Extracts from Vaccinium corymbosum L. Loaded in Microemulsions and Liposomes as Enhancers of Olive Oil Oxidative Stability. in Polish Journal of Food and Nutrition Sciences
De Gruyter Poland Sp Zoo, Warsaw., 69(1), 23-33.
https://doi.org/10.31883/pjfns-2019-0003

Liović N, Bosković P, Drvenica I, Jambrak AR, Dropulić AM, Kresić G, Nedović V, Bugarski B, Zorić Z, Pedisić S, Bilusić T. Phenolic Extracts from Vaccinium corymbosum L. Loaded in Microemulsions and Liposomes as Enhancers of Olive Oil Oxidative Stability. in Polish Journal of Food and Nutrition Sciences. 2019;69(1):23-33.
doi:10.31883/pjfns-2019-0003 .

Liović, Nikolina, Bosković, Perica, Drvenica, Ivana, Jambrak, Anet Rezek, Dropulić, Ana Marija, Kresić, Greta, Nedović, Viktor, Bugarski, Branko, Zorić, Zoran, Pedisić, Sandra, Bilusić, Tea, "Phenolic Extracts from Vaccinium corymbosum L. Loaded in Microemulsions and Liposomes as Enhancers of Olive Oil Oxidative Stability" in Polish Journal of Food and Nutrition Sciences, 69, no. 1 (2019):23-33,
https://doi.org/10.31883/pjfns-2019-0003 . .

TY  - JOUR
AU  - Djekić, Ilija
AU  - Jambrak, Anet Rezek
AU  - Djugum, Jelena
AU  - Rajković, Andreja
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4709
AB  - Food fraud becomes one of the main hazards throughout the food chain. The aim of this study was to explore the experiences and perception of food fraud from a food industry perspective and to analyse attitudes of the production/service food sectors in Serbia and Croatia. In total, 53 companies operating in the food chain were included in this research, 36 from Serbia and 17 from Croatia. A cluster analysis was conducted in order to classify companies according to the relative level of the agreement they attach to food fraud. Also, food fraud risk associated with types of food was calculated. Findings identify mislabelling, counterfeiting and substitution as top three types of food fraud. Cluster analysis confirmed differences in perception of food fraud by different types of companies in respect to their size and food sector they operate. Meat products, dairy products, fruit products and honey are types of food most vulnerable to food fraud. On the contrary olive oil, grain products, spices and sauces are products perceived as least likely to be fraud detected. The risk model recognised olive oil and spices as products with the highest perceived fraud risk. This study provides a valuable insight to companies and food technologists operating in the supply chain on how companies perceive food fraud.
PB  - Wageningen Academic Publishers, Wageningen
T2  - Quality Assurance and Safety of Crops & Foods
T1  - How the food industry experiences and perceives food fraud
EP  - 333
IS  - 4
SP  - 325
VL  - 10
DO  - 10.3920/QAS2018.1365
ER  - 

@article{
author = "Djekić, Ilija and Jambrak, Anet Rezek and Djugum, Jelena and Rajković, Andreja",
year = "2018",
abstract = "Food fraud becomes one of the main hazards throughout the food chain. The aim of this study was to explore the experiences and perception of food fraud from a food industry perspective and to analyse attitudes of the production/service food sectors in Serbia and Croatia. In total, 53 companies operating in the food chain were included in this research, 36 from Serbia and 17 from Croatia. A cluster analysis was conducted in order to classify companies according to the relative level of the agreement they attach to food fraud. Also, food fraud risk associated with types of food was calculated. Findings identify mislabelling, counterfeiting and substitution as top three types of food fraud. Cluster analysis confirmed differences in perception of food fraud by different types of companies in respect to their size and food sector they operate. Meat products, dairy products, fruit products and honey are types of food most vulnerable to food fraud. On the contrary olive oil, grain products, spices and sauces are products perceived as least likely to be fraud detected. The risk model recognised olive oil and spices as products with the highest perceived fraud risk. This study provides a valuable insight to companies and food technologists operating in the supply chain on how companies perceive food fraud.",
publisher = "Wageningen Academic Publishers, Wageningen",
journal = "Quality Assurance and Safety of Crops & Foods",
title = "How the food industry experiences and perceives food fraud",
pages = "333-325",
number = "4",
volume = "10",
doi = "10.3920/QAS2018.1365"
}

Djekić, I., Jambrak, A. R., Djugum, J.,& Rajković, A.. (2018). How the food industry experiences and perceives food fraud. in Quality Assurance and Safety of Crops & Foods
Wageningen Academic Publishers, Wageningen., 10(4), 325-333.
https://doi.org/10.3920/QAS2018.1365

Djekić I, Jambrak AR, Djugum J, Rajković A. How the food industry experiences and perceives food fraud. in Quality Assurance and Safety of Crops & Foods. 2018;10(4):325-333.
doi:10.3920/QAS2018.1365 .

Djekić, Ilija, Jambrak, Anet Rezek, Djugum, Jelena, Rajković, Andreja, "How the food industry experiences and perceives food fraud" in Quality Assurance and Safety of Crops & Foods, 10, no. 4 (2018):325-333,
https://doi.org/10.3920/QAS2018.1365 . .

TY  - JOUR
AU  - Jambrak, Anet Rezek
AU  - Simunek, Marina
AU  - Djekić, Ilija
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4779
AB  - The influence of ultrasound in combination with elevated temperature (thermosonication) is important in inactivation effects on microorganisms. However, overall quality of these products can be deteriorated. The aim of this study was to examine the use of a single quality index in evaluating effects of ultrasound technology on quality characteristics of blueberry and cranberry juices and nectars. For the purpose of this study based on 10 quality parameters, two mathematical models for calculating a single total quality index have been introduced. Samples were treated according to the experimental design, with high power ultrasound frequency of 20 kHz under various conditions (treatment time: 3, 6 and 9min, sample temperature: 20?, for thermosonication: 40 and 60? and amplitude: 60, 90 and 120 mu m). Mathematical index of total quality index in order to evaluate total quality of ultrasound-treated juices and nectars was established. For cranberry juices, treatments 11' (amplitude 120 mu m) and 16' (amplitude 60 mu m) both for 9min and the temperature of 20? were best scored for both models. Treatment 6' (amplitude 120 mu m, 3min treatment time and the sample temperature of 20?) for cranberry nectars was among the best for both models. Ultrasound treatments 6' of amplitude 120 mu m, 3min and the temperature of 20? and 11' same amplitude 120 mu m and temperature, but 9min were best scored blueberry juices for both models. Blueberry nectar had best total quality index for treatments 5' (amplitude 120 mu m, 6min treatment time and the sample temperature of 40?) and 6' (amplitude 120 mu m, 3min treatment time and the sample temperature of 20?).
PB  - Sage Publications Ltd, London
T2  - Food Science and Technology International
T1  - Total quality index of ultrasound-treated blueberry and cranberry juices and nectars
EP  - 446
IS  - 5
SP  - 434
VL  - 24
DO  - 10.1177/1082013218764962
ER  - 

@article{
author = "Jambrak, Anet Rezek and Simunek, Marina and Djekić, Ilija",
year = "2018",
abstract = "The influence of ultrasound in combination with elevated temperature (thermosonication) is important in inactivation effects on microorganisms. However, overall quality of these products can be deteriorated. The aim of this study was to examine the use of a single quality index in evaluating effects of ultrasound technology on quality characteristics of blueberry and cranberry juices and nectars. For the purpose of this study based on 10 quality parameters, two mathematical models for calculating a single total quality index have been introduced. Samples were treated according to the experimental design, with high power ultrasound frequency of 20 kHz under various conditions (treatment time: 3, 6 and 9min, sample temperature: 20?, for thermosonication: 40 and 60? and amplitude: 60, 90 and 120 mu m). Mathematical index of total quality index in order to evaluate total quality of ultrasound-treated juices and nectars was established. For cranberry juices, treatments 11' (amplitude 120 mu m) and 16' (amplitude 60 mu m) both for 9min and the temperature of 20? were best scored for both models. Treatment 6' (amplitude 120 mu m, 3min treatment time and the sample temperature of 20?) for cranberry nectars was among the best for both models. Ultrasound treatments 6' of amplitude 120 mu m, 3min and the temperature of 20? and 11' same amplitude 120 mu m and temperature, but 9min were best scored blueberry juices for both models. Blueberry nectar had best total quality index for treatments 5' (amplitude 120 mu m, 6min treatment time and the sample temperature of 40?) and 6' (amplitude 120 mu m, 3min treatment time and the sample temperature of 20?).",
publisher = "Sage Publications Ltd, London",
journal = "Food Science and Technology International",
title = "Total quality index of ultrasound-treated blueberry and cranberry juices and nectars",
pages = "446-434",
number = "5",
volume = "24",
doi = "10.1177/1082013218764962"
}

Jambrak, A. R., Simunek, M.,& Djekić, I.. (2018). Total quality index of ultrasound-treated blueberry and cranberry juices and nectars. in Food Science and Technology International
Sage Publications Ltd, London., 24(5), 434-446.
https://doi.org/10.1177/1082013218764962

Jambrak AR, Simunek M, Djekić I. Total quality index of ultrasound-treated blueberry and cranberry juices and nectars. in Food Science and Technology International. 2018;24(5):434-446.
doi:10.1177/1082013218764962 .

Jambrak, Anet Rezek, Simunek, Marina, Djekić, Ilija, "Total quality index of ultrasound-treated blueberry and cranberry juices and nectars" in Food Science and Technology International, 24, no. 5 (2018):434-446,
https://doi.org/10.1177/1082013218764962 . .

TY  - JOUR
AU  - Jambrak, Anet Rezek
AU  - Simunek, Marina
AU  - Grbes, Franjo
AU  - Mandura, Ana
AU  - Đekić, Ilija
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5769
AB  - BACKGROUND: The objective of this paper was to demonstrate application of quality function deployment in analysing effects of high power ultrasound on quality properties of apple juices and nectars. In order to develop a quality function deployment model, joint with instrumental analysis of treated samples, a field survey was performed to identify consumer preferences towards quality characteristics of juices/nectar. RESULTSBased on field research, the three most important characteristics were taste' and aroma' with 28.5% of relative absolute weight importance, followed by odour' (16.9%). The quality function deployment model showed that the top three quality scores' for apple juice were treatments with amplitude 90 mu m, 9 min treatment time and sample temperature 40 degrees C; 60 mu m, 9 min, 60 degrees C; and 90 mu m, 6 min, 40 degrees C. For nectars, the top three were treatments 120 mu m, 9 min, 20 degrees C; 60 mu m, 9 min, 60 degrees C; and A2.16 60 mu m, 9 min, 20 degrees C. CONCLUSIONThis type of quality model enables a more complex measure of large scale of different quality parameters. Its simplicity should be understood as its practical advantage and, as such, this tool can be a part of design quality when using novel preservation technologies.
PB  - Wiley, Hoboken
T2  - Journal of the Science of Food and Agriculture
T1  - Analysis of apple beverages treated with high-power ultrasound: a quality function deployment approach
EP  - 2266
IS  - 6
SP  - 2258
VL  - 98
DO  - 10.1002/jsfa.8714
ER  - 

@article{
author = "Jambrak, Anet Rezek and Simunek, Marina and Grbes, Franjo and Mandura, Ana and Đekić, Ilija",
year = "2018",
abstract = "BACKGROUND: The objective of this paper was to demonstrate application of quality function deployment in analysing effects of high power ultrasound on quality properties of apple juices and nectars. In order to develop a quality function deployment model, joint with instrumental analysis of treated samples, a field survey was performed to identify consumer preferences towards quality characteristics of juices/nectar. RESULTSBased on field research, the three most important characteristics were taste' and aroma' with 28.5% of relative absolute weight importance, followed by odour' (16.9%). The quality function deployment model showed that the top three quality scores' for apple juice were treatments with amplitude 90 mu m, 9 min treatment time and sample temperature 40 degrees C; 60 mu m, 9 min, 60 degrees C; and 90 mu m, 6 min, 40 degrees C. For nectars, the top three were treatments 120 mu m, 9 min, 20 degrees C; 60 mu m, 9 min, 60 degrees C; and A2.16 60 mu m, 9 min, 20 degrees C. CONCLUSIONThis type of quality model enables a more complex measure of large scale of different quality parameters. Its simplicity should be understood as its practical advantage and, as such, this tool can be a part of design quality when using novel preservation technologies.",
publisher = "Wiley, Hoboken",
journal = "Journal of the Science of Food and Agriculture",
title = "Analysis of apple beverages treated with high-power ultrasound: a quality function deployment approach",
pages = "2266-2258",
number = "6",
volume = "98",
doi = "10.1002/jsfa.8714"
}

Jambrak, A. R., Simunek, M., Grbes, F., Mandura, A.,& Đekić, I.. (2018). Analysis of apple beverages treated with high-power ultrasound: a quality function deployment approach. in Journal of the Science of Food and Agriculture
Wiley, Hoboken., 98(6), 2258-2266.
https://doi.org/10.1002/jsfa.8714

Jambrak AR, Simunek M, Grbes F, Mandura A, Đekić I. Analysis of apple beverages treated with high-power ultrasound: a quality function deployment approach. in Journal of the Science of Food and Agriculture. 2018;98(6):2258-2266.
doi:10.1002/jsfa.8714 .

Jambrak, Anet Rezek, Simunek, Marina, Grbes, Franjo, Mandura, Ana, Đekić, Ilija, "Analysis of apple beverages treated with high-power ultrasound: a quality function deployment approach" in Journal of the Science of Food and Agriculture, 98, no. 6 (2018):2258-2266,
https://doi.org/10.1002/jsfa.8714 . .

TY  - JOUR
AU  - Djekić, Ilija
AU  - Sanjuan, Neus
AU  - Clemente, Gabriela
AU  - Jambrak, Anet Rezek
AU  - Djukić-Vuković, Aleksandra
AU  - Vrabić-Brodnjak, Urgka
AU  - Pop, Eugen
AU  - Thomopoulos, Rallou
AU  - Tonda, Alberto
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4742
AB  - Diversity of food systems and their interaction with the environment has become a research topic for many years. Scientists use various models to explain environmental issues of food systems. This paper gives an overview of main streams in analyzing this topic. A literature review was performed by analyzing published scientific papers on environmental impacts in the food chain. The selection criteria were focused on different environmental approaches applied in the food chain and on the perspectives of future research. This review shows that on the one side there are generic environmental models developed by environmental scientists and as such applied on food. On the other side, there are models developed by food scientists in order to analyze food-environmental interactions. The environmental research in food industry can be categorized as product, process or system oriented. This study confirmed that the focus of product based approach is mainly performed through life-cycle assessments. The process based approach focuses on food processes such as heat transfer, cleaning and sanitation and various approaches in food waste management. Environmental systems in the food chain were the least investigated stream analyzing levels of environmental practices in place. Future research perspectives are the emerging challenges related to environmental impacts of novel food processing technologies, innovative food packaging and changes in diets and food consumption in connection with climate and environmental changes.
PB  - Elsevier Sci Ltd, Oxford
T2  - Journal of Cleaner Production
T1  - Review on environmental models in the food chain - Current status and future perspectives
EP  - 1025
SP  - 1012
VL  - 176
DO  - 10.1016/j.jclepro.2017.11.241
ER  - 

@article{
author = "Djekić, Ilija and Sanjuan, Neus and Clemente, Gabriela and Jambrak, Anet Rezek and Djukić-Vuković, Aleksandra and Vrabić-Brodnjak, Urgka and Pop, Eugen and Thomopoulos, Rallou and Tonda, Alberto",
year = "2018",
abstract = "Diversity of food systems and their interaction with the environment has become a research topic for many years. Scientists use various models to explain environmental issues of food systems. This paper gives an overview of main streams in analyzing this topic. A literature review was performed by analyzing published scientific papers on environmental impacts in the food chain. The selection criteria were focused on different environmental approaches applied in the food chain and on the perspectives of future research. This review shows that on the one side there are generic environmental models developed by environmental scientists and as such applied on food. On the other side, there are models developed by food scientists in order to analyze food-environmental interactions. The environmental research in food industry can be categorized as product, process or system oriented. This study confirmed that the focus of product based approach is mainly performed through life-cycle assessments. The process based approach focuses on food processes such as heat transfer, cleaning and sanitation and various approaches in food waste management. Environmental systems in the food chain were the least investigated stream analyzing levels of environmental practices in place. Future research perspectives are the emerging challenges related to environmental impacts of novel food processing technologies, innovative food packaging and changes in diets and food consumption in connection with climate and environmental changes.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Journal of Cleaner Production",
title = "Review on environmental models in the food chain - Current status and future perspectives",
pages = "1025-1012",
volume = "176",
doi = "10.1016/j.jclepro.2017.11.241"
}

Djekić, I., Sanjuan, N., Clemente, G., Jambrak, A. R., Djukić-Vuković, A., Vrabić-Brodnjak, U., Pop, E., Thomopoulos, R.,& Tonda, A.. (2018). Review on environmental models in the food chain - Current status and future perspectives. in Journal of Cleaner Production
Elsevier Sci Ltd, Oxford., 176, 1012-1025.
https://doi.org/10.1016/j.jclepro.2017.11.241

Djekić I, Sanjuan N, Clemente G, Jambrak AR, Djukić-Vuković A, Vrabić-Brodnjak U, Pop E, Thomopoulos R, Tonda A. Review on environmental models in the food chain - Current status and future perspectives. in Journal of Cleaner Production. 2018;176:1012-1025.
doi:10.1016/j.jclepro.2017.11.241 .

Djekić, Ilija, Sanjuan, Neus, Clemente, Gabriela, Jambrak, Anet Rezek, Djukić-Vuković, Aleksandra, Vrabić-Brodnjak, Urgka, Pop, Eugen, Thomopoulos, Rallou, Tonda, Alberto, "Review on environmental models in the food chain - Current status and future perspectives" in Journal of Cleaner Production, 176 (2018):1012-1025,
https://doi.org/10.1016/j.jclepro.2017.11.241 . .

TY  - JOUR
AU  - Jambrak, Anet Rezek
AU  - Vukusić, Tomislava
AU  - Donsi, Francesco
AU  - Paniwnyk, Larysa
AU  - Djekić, Ilija
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4718
AB  - This review gives an overview of the impact of novel nonthermal food technologies on food safety, on quality, and on the environment. It confirms that research in this field is mainly focused on analyzing microbial and/or chemical aspects of food safety. However, recent research shows that in spite of various food safety benefits, some negative (quality oriented) features occur. Finally, this paper shows the necessity of analyzing the environmental dimension of using these technologies.
PB  - Wiley-Hindawi, London
T2  - Journal of Food Quality
T1  - Three Pillars of Novel Nonthermal Food Technologies: Food Safety, Quality, and Environment
DO  - 10.1155/2018/8619707
ER  - 

@article{
author = "Jambrak, Anet Rezek and Vukusić, Tomislava and Donsi, Francesco and Paniwnyk, Larysa and Djekić, Ilija",
year = "2018",
abstract = "This review gives an overview of the impact of novel nonthermal food technologies on food safety, on quality, and on the environment. It confirms that research in this field is mainly focused on analyzing microbial and/or chemical aspects of food safety. However, recent research shows that in spite of various food safety benefits, some negative (quality oriented) features occur. Finally, this paper shows the necessity of analyzing the environmental dimension of using these technologies.",
publisher = "Wiley-Hindawi, London",
journal = "Journal of Food Quality",
title = "Three Pillars of Novel Nonthermal Food Technologies: Food Safety, Quality, and Environment",
doi = "10.1155/2018/8619707"
}

Jambrak, A. R., Vukusić, T., Donsi, F., Paniwnyk, L.,& Djekić, I.. (2018). Three Pillars of Novel Nonthermal Food Technologies: Food Safety, Quality, and Environment. in Journal of Food Quality
Wiley-Hindawi, London..
https://doi.org/10.1155/2018/8619707

Jambrak AR, Vukusić T, Donsi F, Paniwnyk L, Djekić I. Three Pillars of Novel Nonthermal Food Technologies: Food Safety, Quality, and Environment. in Journal of Food Quality. 2018;.
doi:10.1155/2018/8619707 .

Jambrak, Anet Rezek, Vukusić, Tomislava, Donsi, Francesco, Paniwnyk, Larysa, Djekić, Ilija, "Three Pillars of Novel Nonthermal Food Technologies: Food Safety, Quality, and Environment" in Journal of Food Quality (2018),
https://doi.org/10.1155/2018/8619707 . .

TY  - JOUR
AU  - Jambrak, Anet Rezek
AU  - Simunek, Marina
AU  - Grbes, Franjo
AU  - Mandura, Ana
AU  - Djekić, Ilija
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4719
AB  - BACKGROUND: The objective of this paper was to demonstrate application of quality function deployment in analysing effects of high power ultrasound on quality properties of apple juices and nectars. In order to develop a quality function deployment model, joint with instrumental analysis of treated samples, a field survey was performed to identify consumer preferences towards quality characteristics of juices/nectar. RESULTSBased on field research, the three most important characteristics were taste' and aroma' with 28.5% of relative absolute weight importance, followed by odour' (16.9%). The quality function deployment model showed that the top three quality scores' for apple juice were treatments with amplitude 90 mu m, 9 min treatment time and sample temperature 40 degrees C; 60 mu m, 9 min, 60 degrees C; and 90 mu m, 6 min, 40 degrees C. For nectars, the top three were treatments 120 mu m, 9 min, 20 degrees C; 60 mu m, 9 min, 60 degrees C; and A2.16 60 mu m, 9 min, 20 degrees C. CONCLUSIONThis type of quality model enables a more complex measure of large scale of different quality parameters. Its simplicity should be understood as its practical advantage and, as such, this tool can be a part of design quality when using novel preservation technologies.
PB  - Wiley, Hoboken
T2  - Journal of the Science of Food and Agriculture
T1  - Analysis of apple beverages treated with high-power ultrasound: a quality function deployment approach
EP  - 2266
IS  - 6
SP  - 2258
VL  - 98
DO  - 10.1002/jsfa.8714
ER  - 

@article{
author = "Jambrak, Anet Rezek and Simunek, Marina and Grbes, Franjo and Mandura, Ana and Djekić, Ilija",
year = "2018",
abstract = "BACKGROUND: The objective of this paper was to demonstrate application of quality function deployment in analysing effects of high power ultrasound on quality properties of apple juices and nectars. In order to develop a quality function deployment model, joint with instrumental analysis of treated samples, a field survey was performed to identify consumer preferences towards quality characteristics of juices/nectar. RESULTSBased on field research, the three most important characteristics were taste' and aroma' with 28.5% of relative absolute weight importance, followed by odour' (16.9%). The quality function deployment model showed that the top three quality scores' for apple juice were treatments with amplitude 90 mu m, 9 min treatment time and sample temperature 40 degrees C; 60 mu m, 9 min, 60 degrees C; and 90 mu m, 6 min, 40 degrees C. For nectars, the top three were treatments 120 mu m, 9 min, 20 degrees C; 60 mu m, 9 min, 60 degrees C; and A2.16 60 mu m, 9 min, 20 degrees C. CONCLUSIONThis type of quality model enables a more complex measure of large scale of different quality parameters. Its simplicity should be understood as its practical advantage and, as such, this tool can be a part of design quality when using novel preservation technologies.",
publisher = "Wiley, Hoboken",
journal = "Journal of the Science of Food and Agriculture",
title = "Analysis of apple beverages treated with high-power ultrasound: a quality function deployment approach",
pages = "2266-2258",
number = "6",
volume = "98",
doi = "10.1002/jsfa.8714"
}

Jambrak, A. R., Simunek, M., Grbes, F., Mandura, A.,& Djekić, I.. (2018). Analysis of apple beverages treated with high-power ultrasound: a quality function deployment approach. in Journal of the Science of Food and Agriculture
Wiley, Hoboken., 98(6), 2258-2266.
https://doi.org/10.1002/jsfa.8714

Jambrak AR, Simunek M, Grbes F, Mandura A, Djekić I. Analysis of apple beverages treated with high-power ultrasound: a quality function deployment approach. in Journal of the Science of Food and Agriculture. 2018;98(6):2258-2266.
doi:10.1002/jsfa.8714 .

Jambrak, Anet Rezek, Simunek, Marina, Grbes, Franjo, Mandura, Ana, Djekić, Ilija, "Analysis of apple beverages treated with high-power ultrasound: a quality function deployment approach" in Journal of the Science of Food and Agriculture, 98, no. 6 (2018):2258-2266,
https://doi.org/10.1002/jsfa.8714 . .