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Simić, Marijana

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  • Simić, Marijana (3)
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Author's Bibliography

Black soya bean and black chia seeds as a source of nutrients and bioactive compounds with health benefits

Nikolić, Valentina; Žilić, Slađana; Simić, Marijana; Perić, Vesna

(Novi Sad : Institute of Food Technology, University of Novi Sad, 2020)

TY  - JOUR
AU  - Nikolić, Valentina
AU  - Žilić, Slađana
AU  - Simić, Marijana
AU  - Perić, Vesna
PY  - 2020
UR  - http://rik.mrizp.rs/handle/123456789/820
AB  - Recent trends in healthy lifestyle and diet made functional foods rich in
quality nutrients and bioactive compounds with potential health benefits highly sought
after. Some cultivated plants, such as soya and chia can provide a viable source of
nutraceuticals with high fibre, protein, and protective antioxidant potential. The wholegrain flours of black soya beans and black chia seeds were used in this study. Potential
nutritive and health-benefitting properties of these flours were compared by assessing
their chemical composition and antioxidant profile. The content of dietary fibres such
as NDF, ADF, ADL and hemicellulose determined in black chia seed sample was
higher than in black soya soya beans which had higher fibre content. The total protein
content recorded in black soya beans was almost as twice as high (42.26+0.14%) as
chia protein content (25.04+0,20%). Black soya beans had the highest content of water
soluble proteins (29.00+0.13% d.m.) with NSI (nitrogen solubility index) acounting
for as much as 70.96+0.31% of total proteins, while black chia seeds had the highest
content of globulins (14.64+0.07% d.m.) and NSI 58.48+0.27% of total proteins. Both
black soya bean and black chia contained a high amount of total phenolic compounds
(830,66+5.46 and 1201.94+16.29 mg GAE/kg, respectively) and exhibited a
considerable total antioxidant capacity, which makes them good contestants for
functional food ingredients with potential health benefits.
PB  - Novi Sad : Institute of Food Technology, University of Novi Sad
T2  - Food and Feed Research
T1  - Black soya bean and black chia seeds as a source of nutrients and bioactive compounds with health benefits
VL  - 47
IS  - 2
ER  - 
@article{
author = "Nikolić, Valentina and Žilić, Slađana and Simić, Marijana and Perić, Vesna",
year = "2020",
url = "http://rik.mrizp.rs/handle/123456789/820",
abstract = "Recent trends in healthy lifestyle and diet made functional foods rich in
quality nutrients and bioactive compounds with potential health benefits highly sought
after. Some cultivated plants, such as soya and chia can provide a viable source of
nutraceuticals with high fibre, protein, and protective antioxidant potential. The wholegrain flours of black soya beans and black chia seeds were used in this study. Potential
nutritive and health-benefitting properties of these flours were compared by assessing
their chemical composition and antioxidant profile. The content of dietary fibres such
as NDF, ADF, ADL and hemicellulose determined in black chia seed sample was
higher than in black soya soya beans which had higher fibre content. The total protein
content recorded in black soya beans was almost as twice as high (42.26+0.14%) as
chia protein content (25.04+0,20%). Black soya beans had the highest content of water
soluble proteins (29.00+0.13% d.m.) with NSI (nitrogen solubility index) acounting
for as much as 70.96+0.31% of total proteins, while black chia seeds had the highest
content of globulins (14.64+0.07% d.m.) and NSI 58.48+0.27% of total proteins. Both
black soya bean and black chia contained a high amount of total phenolic compounds
(830,66+5.46 and 1201.94+16.29 mg GAE/kg, respectively) and exhibited a
considerable total antioxidant capacity, which makes them good contestants for
functional food ingredients with potential health benefits.",
publisher = "Novi Sad : Institute of Food Technology, University of Novi Sad",
journal = "Food and Feed Research",
title = "Black soya bean and black chia seeds as a source of nutrients and bioactive compounds with health benefits",
volume = "47",
number = "2"
}
Nikolić, V., Žilić, S., Simić, M.,& Perić, V. (2020). Black soya bean and black chia seeds as a source of nutrients and bioactive compounds with health benefits.
Food and Feed ResearchNovi Sad : Institute of Food Technology, University of Novi Sad., 47(2).
Nikolić V, Žilić S, Simić M, Perić V. Black soya bean and black chia seeds as a source of nutrients and bioactive compounds with health benefits. Food and Feed Research. 2020;47(2)
Nikolić Valentina, Žilić Slađana, Simić Marijana, Perić Vesna, "Black soya bean and black chia seeds as a source of nutrients and bioactive compounds with health benefits" 47, no. 2 (2020)

Proteini pšenice sa tehnološkog, nutritivnog i zdravstvenog aspekta

Simić, Marijana; Žilić, Slađana

(Beograd : Društvo za ishranu Srbije, 2018)

TY  - JOUR
AU  - Simić, Marijana
AU  - Žilić, Slađana
PY  - 2018
UR  - http://rik.mrizp.rs/handle/123456789/783
AB  - Pšenica  je  jedna  od  najvažnijih  biljnih  kultura  koja  se  koristi  u  ishrani  ljudi  kao glavni izvor energije, proteina i dijetalnih vlakana. Uprkos relativno ni-skom  sadržaju  proteina  hranljivu  vrednost  proteina  pšenice  ne  bi  trebalo  potcenjivati.  Kvalitet  brašna,  reološke  i  funkcionalne  karakteristike  testa  i  pekarskih  proizvoda  umnogome  zavise  od  proteina  pšenice.  Proteini  pše-ničnog  zrna  pokazuju  visoku  kompleksnost  i  različit  međusobni  stepen  interakcije  zbog  čega  je  njihova  karakterizacija  teška.  Uprkos  njihovom  ključnom uticaju na kvalitet testa i tehnološki kvalitet različitih proizvoda, glutenski proteini mogu uticati na zdravlje genetski podložnih osoba.
AB  - Wheat is one of the most important cereal crops worldwide and it is a major source  of  energy,  protein,  and  dietary  fi  bre  in  human  nutrition.  Despite  its  relatively low protein content the nutritional importance of wheat proteins should  not  be  underestimated.  Wheat  fl  our  quality,  rheological  and  tech-nological properties of dough and bakery products are largely determined by the proteins. Wheat proteins show high complexity and diff  erent  interac-tions  with  each  other,  thus  making  them  diffi    cult  to  characterise.  Despite  from their key role in dough quality, gluten proteins can aff  ect health in ge-netically susceptible individuals.
PB  - Beograd : Društvo za ishranu Srbije
T2  - Hrana i ishrana
T1  - Proteini pšenice sa tehnološkog, nutritivnog i zdravstvenog aspekta
T1  - The technological, nutritional and medical aspects of wheat proteins
VL  - 59
IS  - 2
SP  - 68
EP  - 73
DO  - 10.5937/HraIsh1802068S
ER  - 
@article{
author = "Simić, Marijana and Žilić, Slađana",
year = "2018",
url = "http://rik.mrizp.rs/handle/123456789/783",
abstract = "Pšenica  je  jedna  od  najvažnijih  biljnih  kultura  koja  se  koristi  u  ishrani  ljudi  kao glavni izvor energije, proteina i dijetalnih vlakana. Uprkos relativno ni-skom  sadržaju  proteina  hranljivu  vrednost  proteina  pšenice  ne  bi  trebalo  potcenjivati.  Kvalitet  brašna,  reološke  i  funkcionalne  karakteristike  testa  i  pekarskih  proizvoda  umnogome  zavise  od  proteina  pšenice.  Proteini  pše-ničnog  zrna  pokazuju  visoku  kompleksnost  i  različit  međusobni  stepen  interakcije  zbog  čega  je  njihova  karakterizacija  teška.  Uprkos  njihovom  ključnom uticaju na kvalitet testa i tehnološki kvalitet različitih proizvoda, glutenski proteini mogu uticati na zdravlje genetski podložnih osoba., Wheat is one of the most important cereal crops worldwide and it is a major source  of  energy,  protein,  and  dietary  fi  bre  in  human  nutrition.  Despite  its  relatively low protein content the nutritional importance of wheat proteins should  not  be  underestimated.  Wheat  fl  our  quality,  rheological  and  tech-nological properties of dough and bakery products are largely determined by the proteins. Wheat proteins show high complexity and diff  erent  interac-tions  with  each  other,  thus  making  them  diffi    cult  to  characterise.  Despite  from their key role in dough quality, gluten proteins can aff  ect health in ge-netically susceptible individuals.",
publisher = "Beograd : Društvo za ishranu Srbije",
journal = "Hrana i ishrana",
title = "Proteini pšenice sa tehnološkog, nutritivnog i zdravstvenog aspekta, The technological, nutritional and medical aspects of wheat proteins",
volume = "59",
number = "2",
pages = "68-73",
doi = "10.5937/HraIsh1802068S"
}
Simić, M.,& Žilić, S. (2018). The technological, nutritional and medical aspects of wheat proteins.
Hrana i ishranaBeograd : Društvo za ishranu Srbije., 59(2), 68-73.
https://doi.org/10.5937/HraIsh1802068S
Simić M, Žilić S. The technological, nutritional and medical aspects of wheat proteins. Hrana i ishrana. 2018;59(2):68-73
Simić Marijana, Žilić Slađana, "The technological, nutritional and medical aspects of wheat proteins" 59, no. 2 (2018):68-73,
https://doi.org/10.5937/HraIsh1802068S .

Effects of Anthocyanin-Rich Popping Maize Flour on the Phenolic Profile and the Antioxidant Capacity of Mix-Bread and Its Physical and Sensory Properties

Simić, Marijana; Žilić, Slađana; Vančetović, Jelena; Simuruna, Olivera; Filipcev, Bojana; Skrobot, Dubravka

(De Gruyter Poland Sp Zoo, Warsaw, 2018)

TY  - JOUR
AU  - Simić, Marijana
AU  - Žilić, Slađana
AU  - Vančetović, Jelena
AU  - Simuruna, Olivera
AU  - Filipcev, Bojana
AU  - Skrobot, Dubravka
PY  - 2018
UR  - http://rik.mrizp.rs/handle/123456789/733
AB  - In this study, the effect of anthocyanin-rich popping maize flour on phenolic profile. antioxidant capacity and color of bread were investigated. Texture and sensory' properties of maize mix-breads were evaluated also. Replacing 30% of wheat flour with blue- and dark-red-seeded maize flours increased the content of total phenolic compounds, ferulic and p-coumaric acids of mix-breads compared to the control bread. In addition, anthocyanins from maize flours improved functional profile of breads. Despite thermal degradation, the content of anthocyanins in crumb of blue and dark-red maize mix-breads was high and amounted to 142.3 mg CGE/kg and 84.4 mg CGE/kg, respectively. In his acylated and non-acylated forms, cyanidin 3-glucoside was the most prevalent anthocyanins in maize mix-breads. However, given to the synergistic and antagonistic interaction that arises from the coexistence of numerous antioxidant compounds in food, anthocyanin-rich maize flour had no effect on the increase in the bread antioxidant capacity. Anthocyanin-rich maize flour changed the bread crumb color to a red range. Although maize mix-breads had worse textural properties compared to the wheat bread, their sensory quality was improved.
PB  - De Gruyter Poland Sp Zoo, Warsaw
T2  - Polish Journal of Food and Nutrition Sciences
T1  - Effects of Anthocyanin-Rich Popping Maize Flour on the Phenolic Profile and the Antioxidant Capacity of Mix-Bread and Its Physical and Sensory Properties
VL  - 68
IS  - 4
SP  - 299
EP  - 308
DO  - 10.2478/pjfns-2018-0002
ER  - 
@article{
author = "Simić, Marijana and Žilić, Slađana and Vančetović, Jelena and Simuruna, Olivera and Filipcev, Bojana and Skrobot, Dubravka",
year = "2018",
url = "http://rik.mrizp.rs/handle/123456789/733",
abstract = "In this study, the effect of anthocyanin-rich popping maize flour on phenolic profile. antioxidant capacity and color of bread were investigated. Texture and sensory' properties of maize mix-breads were evaluated also. Replacing 30% of wheat flour with blue- and dark-red-seeded maize flours increased the content of total phenolic compounds, ferulic and p-coumaric acids of mix-breads compared to the control bread. In addition, anthocyanins from maize flours improved functional profile of breads. Despite thermal degradation, the content of anthocyanins in crumb of blue and dark-red maize mix-breads was high and amounted to 142.3 mg CGE/kg and 84.4 mg CGE/kg, respectively. In his acylated and non-acylated forms, cyanidin 3-glucoside was the most prevalent anthocyanins in maize mix-breads. However, given to the synergistic and antagonistic interaction that arises from the coexistence of numerous antioxidant compounds in food, anthocyanin-rich maize flour had no effect on the increase in the bread antioxidant capacity. Anthocyanin-rich maize flour changed the bread crumb color to a red range. Although maize mix-breads had worse textural properties compared to the wheat bread, their sensory quality was improved.",
publisher = "De Gruyter Poland Sp Zoo, Warsaw",
journal = "Polish Journal of Food and Nutrition Sciences",
title = "Effects of Anthocyanin-Rich Popping Maize Flour on the Phenolic Profile and the Antioxidant Capacity of Mix-Bread and Its Physical and Sensory Properties",
volume = "68",
number = "4",
pages = "299-308",
doi = "10.2478/pjfns-2018-0002"
}
Simić, M., Žilić, S., Vančetović, J., Simuruna, O., Filipcev, B.,& Skrobot, D. (2018). Effects of Anthocyanin-Rich Popping Maize Flour on the Phenolic Profile and the Antioxidant Capacity of Mix-Bread and Its Physical and Sensory Properties.
Polish Journal of Food and Nutrition SciencesDe Gruyter Poland Sp Zoo, Warsaw., 68(4), 299-308.
https://doi.org/10.2478/pjfns-2018-0002
Simić M, Žilić S, Vančetović J, Simuruna O, Filipcev B, Skrobot D. Effects of Anthocyanin-Rich Popping Maize Flour on the Phenolic Profile and the Antioxidant Capacity of Mix-Bread and Its Physical and Sensory Properties. Polish Journal of Food and Nutrition Sciences. 2018;68(4):299-308
Simić Marijana, Žilić Slađana, Vančetović Jelena, Simuruna Olivera, Filipcev Bojana, Skrobot Dubravka, "Effects of Anthocyanin-Rich Popping Maize Flour on the Phenolic Profile and the Antioxidant Capacity of Mix-Bread and Its Physical and Sensory Properties" 68, no. 4 (2018):299-308,
https://doi.org/10.2478/pjfns-2018-0002 .
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