Žilić, Slađana

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Authority KeyName Variants
orcid::0000-0001-8299-9185
  • Žilić, Slađana (76)
Projects
Utilization of plant sources of protein, dietary fiber and antioxidants in food production Identifikacija genotipova kukuruza i soje za proizvodnju hrane i biogorivo
COST action (Infogest) - FA1005 The membranes as sites of interaction between the intracellular and apoplastic environments: studies of the bioenergetics and signaling using biophysical and biochemical techniques.
Improvement and development of hygienic and technological procedures in production of animal originating foodstuffs with the aim of producing high-quality and safe products competetive on the global market Ministry of Education, Science and Technological Development, Republic of Serbia, Grant no. 451-03-68/2020-14/200040 (Maize Research Institute 'Zemun Polje', Belgrade-Zemun)
Novel encapsulation and enzyme technologies for designing of new biocatalysts and biologically active compounds targeting enhancement of food quality, safety and competitiveness Regulacija antioksidativnog metabolizma biljaka u toku rastenja, infekcije patogenima i delovanja abiotičkog stresa: mehanizmi transporta, signalizacije i otpornosti
Identifikacija izvora i iznalaženje korelacija između sadržaja organskih jedinjenja i elemenata u abiotskim i biotskim matriksima radi praćenja i unapređenja stanja životne sredine i procene rizika Stvaranje linija i hibrida kukuruza visokog kvaliteta proteina
Exploitation of maize diversity to improve grain quality and drought tolerance Study of the genetic basis of improving yield and quality of small grains in different environmental conditions
Ministry of Science and Technological Development, Serbia Advancing research in agricultural and food sciences at Faculty of Agriculture, University of Belgrade
Oplemenjivanje kukuruza specifičnih svojstava za industrijske potrebe Uticaj citoplazmatičke muške sterilnosti i ksenija na prinos zrna i agronomske osobine kukuruza
Interdisciplinary Approach to Development of New Soybean Varieties and Improvement of the Cultivation Practices and Seed Production Improvment of maize and soybean traits by molecular and conventional breeding
Ministarstvo nauke Republike Srbije, projekat br. BTN-321001B: Razvoj novih biološki vrednih proizvoda od kukuruza Serbian Ministry of Education, Science and Technological Development

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",
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. in Food and Feed Research
Novi 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. in 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" in Food and Feed Research, 47, no. 2 (2020).

Differences in nutritive and bioactive compounds content between hybrid and open-pollinated maize varieties

Babić, Vojka; Kravić, Natalija; Vančetović, Jelena; Delić, Nenad; Žilić, Slađana

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

TY  - JOUR
AU  - Babić, Vojka
AU  - Kravić, Natalija
AU  - Vančetović, Jelena
AU  - Delić, Nenad
AU  - Žilić, Slađana
PY  - 2020
UR  - http://rik.mrizp.rs/handle/123456789/774
AB  - The  contemporary  trends  in  maize  breeding  are  directed  at  identification  of  genotypes  with improved grain quality for human consumption, industrial processing, and their incorporation into breeding  programmes.  In  this  study,  three  maize  hybrids  and  three  open-pollinated  varieties  (OPVs),  differing in grain colour and type, were used to examine the differences in the total carotenoid content, the phenolic compounds profile and total antioxidant capacity (TAC). In addition, physical parameters, basic  chemical  composition,  as  well  as  the  content  of  protein  fractions  in  grain,  were  analysed.  The  multivariate  approach  through  Principal  Component  Analysis  (PCA)  application  contributed  to  better  understanding  of  the  complexity  of  the  interdependence  for  maize  grain  quality  parameters  tested.  From  the  aspect  of  different  end  use,  better  technological  quality  desirable  for  dry  milling  and  snack  food processing found in OPVs Osmak and Bosanac, as well as high content of bioactive compounds (i.e. TAC) exhibited by OPV Rumenka, make these genotypes superior compared to hybrids’ varieties evaluated.
AB  - Savremeni trendovi u oplemenjivanju kukuruza idu u pravcu identifikacije genotipova povećanog kvaliteta zrna za ljudsku upotrebu, industrijsku preradu i njihovog uključivanja u komercijalne oplemenjivačke programe. Za ovo istraživanje odabrane su tri hibridne i tri slobodnooprašujuće sorte kukuruza različite po boji i tipu zrna, u cilju ispitivanja razlika u sadržaju ukupnih karotenoida, fenolnih jedinjenja i ukupnom antioksidativnom kapacitetu. Dodatno su analizirane fizičke karakteristike i osnovni hemijski sastav zrna, kao i sadržaj proteinskih frakcija. Multivarijacioni pristup, kroz primenu analize glavnih komponenata (PCA) doprineo je boljem razumevanju složenih veza ispitivanih parametara kvaliteta. Sa aspekta različite upotrebne vrednosti, bolji tehnološki kvalitet poželjan za proces suvog mlevenja i proces proizvodnje grickalica (snek proizvoda) je identifikovan kod slobodnooprašujućih sorti Osmak i Bosanac, dok se sorta Rumenka odlikovala visokim sadržajem bioaktivnih jedinjenja (tj. visokim antioksidativnim kapacitetom). Dobijeni rezultati ukazuju na superiornost slobodnooprašujućih sorti u poređenju sa hibridnim.
PB  - Novi Sad : University of Novi Sad - Scientific Institute of Food Technology
T2  - Food & Feed Research
T1  - Differences in nutritive and bioactive compounds content between hybrid and open-pollinated maize varieties
VL  - 47
IS  - 1
SP  - 1
EP  - 12
DO  - 10.5937/FFR2001001B
ER  - 
@article{
author = "Babić, Vojka and Kravić, Natalija and Vančetović, Jelena and Delić, Nenad and Žilić, Slađana",
year = "2020",
abstract = "The  contemporary  trends  in  maize  breeding  are  directed  at  identification  of  genotypes  with improved grain quality for human consumption, industrial processing, and their incorporation into breeding  programmes.  In  this  study,  three  maize  hybrids  and  three  open-pollinated  varieties  (OPVs),  differing in grain colour and type, were used to examine the differences in the total carotenoid content, the phenolic compounds profile and total antioxidant capacity (TAC). In addition, physical parameters, basic  chemical  composition,  as  well  as  the  content  of  protein  fractions  in  grain,  were  analysed.  The  multivariate  approach  through  Principal  Component  Analysis  (PCA)  application  contributed  to  better  understanding  of  the  complexity  of  the  interdependence  for  maize  grain  quality  parameters  tested.  From  the  aspect  of  different  end  use,  better  technological  quality  desirable  for  dry  milling  and  snack  food processing found in OPVs Osmak and Bosanac, as well as high content of bioactive compounds (i.e. TAC) exhibited by OPV Rumenka, make these genotypes superior compared to hybrids’ varieties evaluated., Savremeni trendovi u oplemenjivanju kukuruza idu u pravcu identifikacije genotipova povećanog kvaliteta zrna za ljudsku upotrebu, industrijsku preradu i njihovog uključivanja u komercijalne oplemenjivačke programe. Za ovo istraživanje odabrane su tri hibridne i tri slobodnooprašujuće sorte kukuruza različite po boji i tipu zrna, u cilju ispitivanja razlika u sadržaju ukupnih karotenoida, fenolnih jedinjenja i ukupnom antioksidativnom kapacitetu. Dodatno su analizirane fizičke karakteristike i osnovni hemijski sastav zrna, kao i sadržaj proteinskih frakcija. Multivarijacioni pristup, kroz primenu analize glavnih komponenata (PCA) doprineo je boljem razumevanju složenih veza ispitivanih parametara kvaliteta. Sa aspekta različite upotrebne vrednosti, bolji tehnološki kvalitet poželjan za proces suvog mlevenja i proces proizvodnje grickalica (snek proizvoda) je identifikovan kod slobodnooprašujućih sorti Osmak i Bosanac, dok se sorta Rumenka odlikovala visokim sadržajem bioaktivnih jedinjenja (tj. visokim antioksidativnim kapacitetom). Dobijeni rezultati ukazuju na superiornost slobodnooprašujućih sorti u poređenju sa hibridnim.",
publisher = "Novi Sad : University of Novi Sad - Scientific Institute of Food Technology",
journal = "Food & Feed Research",
title = "Differences in nutritive and bioactive compounds content between hybrid and open-pollinated maize varieties",
volume = "47",
number = "1",
pages = "1-12",
doi = "10.5937/FFR2001001B"
}
Babić, V., Kravić, N., Vančetović, J., Delić, N.,& Žilić, S.. (2020). Differences in nutritive and bioactive compounds content between hybrid and open-pollinated maize varieties. in Food & Feed Research
Novi Sad : University of Novi Sad - Scientific Institute of Food Technology., 47(1), 1-12.
https://doi.org/10.5937/FFR2001001B
Babić V, Kravić N, Vančetović J, Delić N, Žilić S. Differences in nutritive and bioactive compounds content between hybrid and open-pollinated maize varieties. in Food & Feed Research. 2020;47(1):1-12.
doi:10.5937/FFR2001001B .
Babić, Vojka, Kravić, Natalija, Vančetović, Jelena, Delić, Nenad, Žilić, Slađana, "Differences in nutritive and bioactive compounds content between hybrid and open-pollinated maize varieties" in Food & Feed Research, 47, no. 1 (2020):1-12,
https://doi.org/10.5937/FFR2001001B . .

Acrylamide formation in biscuits made of different wholegrain flours depending on their free asparagine content and baking conditions

Žilić, Slađana; Gursul, Isil; Dodig, Dejan; Filipović, Milomir; Gokman, Vural

(Elsevier ltd, 2020)

TY  - JOUR
AU  - Žilić, Slađana
AU  - Gursul, Isil
AU  - Dodig, Dejan
AU  - Filipović, Milomir
AU  - Gokman, Vural
PY  - 2020
UR  - http://rik.mrizp.rs/handle/123456789/800
AB  - Due to a high content of bioactive compounds with beneficial health effects, wholegrain flours of different cereals have been extensively used in the confectionery industry. However, according to our study, cereal species and their varieties have different potential for the formation of acrylamide in biscuits. In this study, wholegrain flours of eight genotypes of small grain cereals (bread wheat, durum wheat, soft wheat, hard wheat, triticale, rye, hulless barley and hulless oat) and four genotypes of maize (white-, yellow- and red-coloured standard seeded maize, and blue-coloured popping maize) were used to prepare biscuits. The biscuits were baked at 180 °C for 7, 10 and 13 min. At 180 °C, acrylamide was detected at all baking times, reaching a final concentration of 72.3 up to 861.7 μg/kg after 13 min of baking in refined bread wheat-based biscuits and hulless oat-based biscuits, respectively. Data indicated that acrylamide in biscuits could not exactly correspond to free asparagine in flour. However, hulless oat, durum wheat and rye flour with the highest content of free asparagine of 859.8, 603.2 and 530.3 mg/kg, respectively, generated most acrylamide in biscuits baked for 13 min. The lowest content of acrylamide was found in biscuits prepared from refined bread wheat flour and wholegrain red maize flour that also contained the lowest content of free asparagine. After baking for 7, 10 and 13 min, the content of acrylamide in these samples was 17.9 and 24.4 μg/kg, 51.9 and 28.7 μg/kg and 72.3 and 95.2 μg/kg, respectively. The results suggest that the use of cereal flours low in free asparagine can be an effective strategy for acrylamide mitigation in biscuits, together with the use of lower thermal load during baking.
PB  - Elsevier ltd
T2  - Food Research International
T1  - Acrylamide formation in biscuits made of different wholegrain flours depending on their free asparagine content and baking conditions
VL  - 132
SP  - 109109
DO  - 10.1016/j.foodres.2020.109109
ER  - 
@article{
author = "Žilić, Slađana and Gursul, Isil and Dodig, Dejan and Filipović, Milomir and Gokman, Vural",
year = "2020",
abstract = "Due to a high content of bioactive compounds with beneficial health effects, wholegrain flours of different cereals have been extensively used in the confectionery industry. However, according to our study, cereal species and their varieties have different potential for the formation of acrylamide in biscuits. In this study, wholegrain flours of eight genotypes of small grain cereals (bread wheat, durum wheat, soft wheat, hard wheat, triticale, rye, hulless barley and hulless oat) and four genotypes of maize (white-, yellow- and red-coloured standard seeded maize, and blue-coloured popping maize) were used to prepare biscuits. The biscuits were baked at 180 °C for 7, 10 and 13 min. At 180 °C, acrylamide was detected at all baking times, reaching a final concentration of 72.3 up to 861.7 μg/kg after 13 min of baking in refined bread wheat-based biscuits and hulless oat-based biscuits, respectively. Data indicated that acrylamide in biscuits could not exactly correspond to free asparagine in flour. However, hulless oat, durum wheat and rye flour with the highest content of free asparagine of 859.8, 603.2 and 530.3 mg/kg, respectively, generated most acrylamide in biscuits baked for 13 min. The lowest content of acrylamide was found in biscuits prepared from refined bread wheat flour and wholegrain red maize flour that also contained the lowest content of free asparagine. After baking for 7, 10 and 13 min, the content of acrylamide in these samples was 17.9 and 24.4 μg/kg, 51.9 and 28.7 μg/kg and 72.3 and 95.2 μg/kg, respectively. The results suggest that the use of cereal flours low in free asparagine can be an effective strategy for acrylamide mitigation in biscuits, together with the use of lower thermal load during baking.",
publisher = "Elsevier ltd",
journal = "Food Research International",
title = "Acrylamide formation in biscuits made of different wholegrain flours depending on their free asparagine content and baking conditions",
volume = "132",
pages = "109109",
doi = "10.1016/j.foodres.2020.109109"
}
Žilić, S., Gursul, I., Dodig, D., Filipović, M.,& Gokman, V.. (2020). Acrylamide formation in biscuits made of different wholegrain flours depending on their free asparagine content and baking conditions. in Food Research International
Elsevier ltd., 132, 109109.
https://doi.org/10.1016/j.foodres.2020.109109
Žilić S, Gursul I, Dodig D, Filipović M, Gokman V. Acrylamide formation in biscuits made of different wholegrain flours depending on their free asparagine content and baking conditions. in Food Research International. 2020;132:109109.
doi:10.1016/j.foodres.2020.109109 .
Žilić, Slađana, Gursul, Isil, Dodig, Dejan, Filipović, Milomir, Gokman, Vural, "Acrylamide formation in biscuits made of different wholegrain flours depending on their free asparagine content and baking conditions" in Food Research International, 132 (2020):109109,
https://doi.org/10.1016/j.foodres.2020.109109 . .
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The effect of in vitro digestion on antioxidant, ACE-inhibitory and antimicrobial potentials of traditional Serbian white-brined cheeses

Barać, Miroljub; Vučić, Tanja; Žilić, Slađana; Pešić, Mirjana; Soković, Marina; Petrović, Jovana; Kostić, Aleksandar; Sredović Ignjatović, Ivana; Milinčić, Danijel

(Mdpi Ag, 2019)

TY  - JOUR
AU  - Barać, Miroljub
AU  - Vučić, Tanja
AU  - Žilić, Slađana
AU  - Pešić, Mirjana
AU  - Soković, Marina
AU  - Petrović, Jovana
AU  - Kostić, Aleksandar
AU  - Sredović Ignjatović, Ivana
AU  - Milinčić, Danijel
PY  - 2019
UR  - http://rik.mrizp.rs/handle/123456789/734
AB  - This study deals with the effect of in vitro digestion on the functional potential of traditional Serbian white-brined cheeses. The total antioxidant capacity, reducing power and iron (II) chelating properties as well as angiotensin-converting enyzme-inhibitory (ACE-inhibitory) and antimicrobial activities of traditional Serbian white-brined cheeses before and after in vitro digestion were assayed. The traditional cheeses had different antioxidant properties as well as different ACE-inhibitory activities. In vitro digestion improved the total antioxidant capacity (8.42-58.56 times) and the reducing power (by 17.90-99.30%) of investigated cheeses, whereas their chelating ability was slightly improved or unaffected after digestion. In vitro digestion reduced the ACE-inhibitory potential of water-soluble protein fractions, and digested water-insoluble fractions were the major source of ACE-inhibitory peptides. The digestates did not exhibit any antibacterial potential, whereas they showed moderate antifungal potential toward selected micromycetes. The best antifungal potential had Svrljig ovine cheese and Homolje cow cheese. The results of this study clearly point to a significant functionality of traditional white-brined cheeses.
PB  - Mdpi Ag
T2  - Foods
T1  - The effect of in vitro digestion on antioxidant, ACE-inhibitory and antimicrobial potentials of traditional Serbian white-brined cheeses
VL  - 8
IS  - 3
DO  - 10.3390/foods8030094
UR  - conv_1008
ER  - 
@article{
author = "Barać, Miroljub and Vučić, Tanja and Žilić, Slađana and Pešić, Mirjana and Soković, Marina and Petrović, Jovana and Kostić, Aleksandar and Sredović Ignjatović, Ivana and Milinčić, Danijel",
year = "2019",
abstract = "This study deals with the effect of in vitro digestion on the functional potential of traditional Serbian white-brined cheeses. The total antioxidant capacity, reducing power and iron (II) chelating properties as well as angiotensin-converting enyzme-inhibitory (ACE-inhibitory) and antimicrobial activities of traditional Serbian white-brined cheeses before and after in vitro digestion were assayed. The traditional cheeses had different antioxidant properties as well as different ACE-inhibitory activities. In vitro digestion improved the total antioxidant capacity (8.42-58.56 times) and the reducing power (by 17.90-99.30%) of investigated cheeses, whereas their chelating ability was slightly improved or unaffected after digestion. In vitro digestion reduced the ACE-inhibitory potential of water-soluble protein fractions, and digested water-insoluble fractions were the major source of ACE-inhibitory peptides. The digestates did not exhibit any antibacterial potential, whereas they showed moderate antifungal potential toward selected micromycetes. The best antifungal potential had Svrljig ovine cheese and Homolje cow cheese. The results of this study clearly point to a significant functionality of traditional white-brined cheeses.",
publisher = "Mdpi Ag",
journal = "Foods",
title = "The effect of in vitro digestion on antioxidant, ACE-inhibitory and antimicrobial potentials of traditional Serbian white-brined cheeses",
volume = "8",
number = "3",
doi = "10.3390/foods8030094",
url = "conv_1008"
}
Barać, M., Vučić, T., Žilić, S., Pešić, M., Soković, M., Petrović, J., Kostić, A., Sredović Ignjatović, I.,& Milinčić, D.. (2019). The effect of in vitro digestion on antioxidant, ACE-inhibitory and antimicrobial potentials of traditional Serbian white-brined cheeses. in Foods
Mdpi Ag., 8(3).
https://doi.org/10.3390/foods8030094
conv_1008
Barać M, Vučić T, Žilić S, Pešić M, Soković M, Petrović J, Kostić A, Sredović Ignjatović I, Milinčić D. The effect of in vitro digestion on antioxidant, ACE-inhibitory and antimicrobial potentials of traditional Serbian white-brined cheeses. in Foods. 2019;8(3).
doi:10.3390/foods8030094
conv_1008 .
Barać, Miroljub, Vučić, Tanja, Žilić, Slađana, Pešić, Mirjana, Soković, Marina, Petrović, Jovana, Kostić, Aleksandar, Sredović Ignjatović, Ivana, Milinčić, Danijel, "The effect of in vitro digestion on antioxidant, ACE-inhibitory and antimicrobial potentials of traditional Serbian white-brined cheeses" in Foods, 8, no. 3 (2019),
https://doi.org/10.3390/foods8030094 .,
conv_1008 .
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The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin

Barać, Miroljub; Pešić, Mirjana; Žilić, Slađana; Smiljanić, Milenko; Sredović Ignjatović, Ivana; Vučić, Tanja; Kostić, Aleksandar; Milinčić, Danijel

(Basel : MDPI, 2019)

TY  - JOUR
AU  - Barać, Miroljub
AU  - Pešić, Mirjana
AU  - Žilić, Slađana
AU  - Smiljanić, Milenko
AU  - Sredović Ignjatović, Ivana
AU  - Vučić, Tanja
AU  - Kostić, Aleksandar
AU  - Milinčić, Danijel
PY  - 2019
UR  - http://rik.mrizp.rs/handle/123456789/765
AB  - We investigated the effect of milk type on the proteolysis and total antioxidant capacity (TEAC) of white-brined cheeses prepared from high-heat-treated (90 °C, 10 min) cow’s and goat’s milk, pretreated with chymosin at a low temperature (4 °C). The cheeses produced showed improved antioxidant characteristics and a high content of denatured whey proteins. However, these characteristics depend on the type of milk and the ripening time. Ripened cow’s milk cheese had higher values of WSN/TN (water-soluble nitrogen per total nitrogen content) and TCA-SN/TN (nitrogen soluble in 12% trichloroacetic acid per total nitrogen), but similar PTA-SN/TN (nitrogen soluble in 5% phosphotungstic acid per total nitrogen) values were observed in ripened cheeses. The antioxidant potential of a WSF (water-soluble fraction) was higher in goat’s milk cheese, but higher TEAC (total antioxidant capacity) values of WINF (water-insoluble fraction) were observed in matured cow’s milk cheese. In vitro digestion slightly improved the radical scavenging capacity of WSF, whereas digested WINF had more than twice the capacity of their undigested counterparts. The cheeses prepared in this study could be a good source of antioxidant peptides. Further investigations of their in vitro and in vivo functionality need to be conducted.
PB  - Basel : MDPI
T2  - Foods
T1  - The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin
VL  - 8
IS  - 4
SP  - 128
DO  - 10.3390/foods8040128
ER  - 
@article{
author = "Barać, Miroljub and Pešić, Mirjana and Žilić, Slađana and Smiljanić, Milenko and Sredović Ignjatović, Ivana and Vučić, Tanja and Kostić, Aleksandar and Milinčić, Danijel",
year = "2019",
abstract = "We investigated the effect of milk type on the proteolysis and total antioxidant capacity (TEAC) of white-brined cheeses prepared from high-heat-treated (90 °C, 10 min) cow’s and goat’s milk, pretreated with chymosin at a low temperature (4 °C). The cheeses produced showed improved antioxidant characteristics and a high content of denatured whey proteins. However, these characteristics depend on the type of milk and the ripening time. Ripened cow’s milk cheese had higher values of WSN/TN (water-soluble nitrogen per total nitrogen content) and TCA-SN/TN (nitrogen soluble in 12% trichloroacetic acid per total nitrogen), but similar PTA-SN/TN (nitrogen soluble in 5% phosphotungstic acid per total nitrogen) values were observed in ripened cheeses. The antioxidant potential of a WSF (water-soluble fraction) was higher in goat’s milk cheese, but higher TEAC (total antioxidant capacity) values of WINF (water-insoluble fraction) were observed in matured cow’s milk cheese. In vitro digestion slightly improved the radical scavenging capacity of WSF, whereas digested WINF had more than twice the capacity of their undigested counterparts. The cheeses prepared in this study could be a good source of antioxidant peptides. Further investigations of their in vitro and in vivo functionality need to be conducted.",
publisher = "Basel : MDPI",
journal = "Foods",
title = "The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin",
volume = "8",
number = "4",
pages = "128",
doi = "10.3390/foods8040128"
}
Barać, M., Pešić, M., Žilić, S., Smiljanić, M., Sredović Ignjatović, I., Vučić, T., Kostić, A.,& Milinčić, D.. (2019). The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin. in Foods
Basel : MDPI., 8(4), 128.
https://doi.org/10.3390/foods8040128
Barać M, Pešić M, Žilić S, Smiljanić M, Sredović Ignjatović I, Vučić T, Kostić A, Milinčić D. The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin. in Foods. 2019;8(4):128.
doi:10.3390/foods8040128 .
Barać, Miroljub, Pešić, Mirjana, Žilić, Slađana, Smiljanić, Milenko, Sredović Ignjatović, Ivana, Vučić, Tanja, Kostić, Aleksandar, Milinčić, Danijel, "The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin" in Foods, 8, no. 4 (2019):128,
https://doi.org/10.3390/foods8040128 . .
3
3
5

Correlation-Regression Analysis of Morphological-Production Traits of Wheat Varieties

Đurić, Nenad; Prodanović, Slaven; Branković, Gordana; Đekić, Vera; Cvijanović, Gorica; Žilić, Slađana; Dragičević, Vesna; Zečević, Veselinka; Dozet, Gordana

(Ars Docendi, Bucharest, 2018)

TY  - JOUR
AU  - Đurić, Nenad
AU  - Prodanović, Slaven
AU  - Branković, Gordana
AU  - Đekić, Vera
AU  - Cvijanović, Gorica
AU  - Žilić, Slađana
AU  - Dragičević, Vesna
AU  - Zečević, Veselinka
AU  - Dozet, Gordana
PY  - 2018
UR  - http://rik.mrizp.rs/handle/123456789/729
AB  - The investigation of three wheat varieties (PKB Talas, BG Merkur and PKB Lepoklasa) carried out at experimental field and laboratory of Institute PKB Agroekonomik, during two years 2009 and 2010. Correlations between morphological and production traits of plants number of shoots, number of spikelets per spike, number of grains per spike, 1000 grain weight and grain weight per spike, were studied. Correlations were observed separately for three Institute PKB Agroekonomik varieties. The manner of preparing data for calculating correlations influences obtained correlation values, and these values can differ substantially. Correlations calculated based on aggregated data are higher than those based on all data. Correlations differ for different varieties, which is logical, because each variety has a different genotype and specific genes forming various interactions. Taking into account all three varieties, high and positive correlations were found between: number of grains per spike and grain weight per spike (>0.78), number of spikelets per spike and number of grains per spike (>0.79), and number of spikelets per spike and grain weight per spike (>0.73).
PB  - Ars Docendi, Bucharest
T2  - Romanian Biotechnological Letters
T1  - Correlation-Regression Analysis of Morphological-Production Traits of Wheat Varieties
VL  - 23
IS  - 2
SP  - 13457
EP  - 13465
UR  - conv_977
ER  - 
@article{
author = "Đurić, Nenad and Prodanović, Slaven and Branković, Gordana and Đekić, Vera and Cvijanović, Gorica and Žilić, Slađana and Dragičević, Vesna and Zečević, Veselinka and Dozet, Gordana",
year = "2018",
abstract = "The investigation of three wheat varieties (PKB Talas, BG Merkur and PKB Lepoklasa) carried out at experimental field and laboratory of Institute PKB Agroekonomik, during two years 2009 and 2010. Correlations between morphological and production traits of plants number of shoots, number of spikelets per spike, number of grains per spike, 1000 grain weight and grain weight per spike, were studied. Correlations were observed separately for three Institute PKB Agroekonomik varieties. The manner of preparing data for calculating correlations influences obtained correlation values, and these values can differ substantially. Correlations calculated based on aggregated data are higher than those based on all data. Correlations differ for different varieties, which is logical, because each variety has a different genotype and specific genes forming various interactions. Taking into account all three varieties, high and positive correlations were found between: number of grains per spike and grain weight per spike (>0.78), number of spikelets per spike and number of grains per spike (>0.79), and number of spikelets per spike and grain weight per spike (>0.73).",
publisher = "Ars Docendi, Bucharest",
journal = "Romanian Biotechnological Letters",
title = "Correlation-Regression Analysis of Morphological-Production Traits of Wheat Varieties",
volume = "23",
number = "2",
pages = "13457-13465",
url = "conv_977"
}
Đurić, N., Prodanović, S., Branković, G., Đekić, V., Cvijanović, G., Žilić, S., Dragičević, V., Zečević, V.,& Dozet, G.. (2018). Correlation-Regression Analysis of Morphological-Production Traits of Wheat Varieties. in Romanian Biotechnological Letters
Ars Docendi, Bucharest., 23(2), 13457-13465.
conv_977
Đurić N, Prodanović S, Branković G, Đekić V, Cvijanović G, Žilić S, Dragičević V, Zečević V, Dozet G. Correlation-Regression Analysis of Morphological-Production Traits of Wheat Varieties. in Romanian Biotechnological Letters. 2018;23(2):13457-13465.
conv_977 .
Đurić, Nenad, Prodanović, Slaven, Branković, Gordana, Đekić, Vera, Cvijanović, Gorica, Žilić, Slađana, Dragičević, Vesna, Zečević, Veselinka, Dozet, Gordana, "Correlation-Regression Analysis of Morphological-Production Traits of Wheat Varieties" in Romanian Biotechnological Letters, 23, no. 2 (2018):13457-13465,
conv_977 .
4

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",
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). Proteini pšenice sa tehnološkog, nutritivnog i zdravstvenog aspekta. in Hrana i ishrana
Beograd : Društvo za ishranu Srbije., 59(2), 68-73.
https://doi.org/10.5937/HraIsh1802068S
Simić M, Žilić S. Proteini pšenice sa tehnološkog, nutritivnog i zdravstvenog aspekta. in Hrana i ishrana. 2018;59(2):68-73.
doi:10.5937/HraIsh1802068S .
Simić, Marijana, Žilić, Slađana, "Proteini pšenice sa tehnološkog, nutritivnog i zdravstvenog aspekta" in Hrana i ishrana, 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
UR  - conv_990
ER  - 
@article{
author = "Simić, Marijana and Žilić, Slađana and Vančetović, Jelena and Simuruna, Olivera and Filipcev, Bojana and Skrobot, Dubravka",
year = "2018",
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",
url = "conv_990"
}
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. in Polish Journal of Food and Nutrition Sciences
De Gruyter Poland Sp Zoo, Warsaw., 68(4), 299-308.
https://doi.org/10.2478/pjfns-2018-0002
conv_990
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. in Polish Journal of Food and Nutrition Sciences. 2018;68(4):299-308.
doi:10.2478/pjfns-2018-0002
conv_990 .
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" in Polish Journal of Food and Nutrition Sciences, 68, no. 4 (2018):299-308,
https://doi.org/10.2478/pjfns-2018-0002 .,
conv_990 .
5
2
3

Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder

Kalusević, Ana; Lević, Steva; Čalija, Bojan; Pantić, Milena; Belović, Miona; Pavlović, Vladimir; Bugarski, Branko; Milić, Jela; Žilić, Slađana; Nedović, Viktor

(Taylor & Francis Ltd, Abingdon, 2017)

TY  - JOUR
AU  - Kalusević, Ana
AU  - Lević, Steva
AU  - Čalija, Bojan
AU  - Pantić, Milena
AU  - Belović, Miona
AU  - Pavlović, Vladimir
AU  - Bugarski, Branko
AU  - Milić, Jela
AU  - Žilić, Slađana
AU  - Nedović, Viktor
PY  - 2017
UR  - http://farfar.pharmacy.bg.ac.rs/handle/123456789/3427
UR  - http://rik.mrizp.rs/handle/123456789/809
AB  - Black soybean coat is insufficiently valorised food production waste rich in anthocyanins. The goal of the study was to examine physicochemical properties of spray dried extract of black soybean coat in regard to carrier materials: maltodextrin, gum Arabic, and skimmed milk powder. Maltodextrin and gum Arabic-based microparticles were spherical and non-porous while skimmed milk powder-based were irregularly shaped. Low water activity of microparticles (0.31-0.33), good powders characteristics, high solubility (80.3-94.3%) and encapsulation yields (63.7-77.0%) were determined. All microparticles exhibited significant antioxidant capacity (243-386 mu molTE/g), good colour stability after three months of storage and antimicrobial activity. High content of total anthocyanins, with cyanidin-3-glucoside as predominant, were achieved. In vitro release of anthocyanins from microparticles was sustained, particularly from gum Arabic-based. These findings suggest that proposed simple eco-friendly extraction and microencapsulation procedures could serve as valuable tools for valorisation and conversion of black soybean coat into highly functional and stable food colourant.
PB  - Taylor & Francis Ltd, Abingdon
T2  - Journal of Microencapsulation
T1  - Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder
VL  - 34
IS  - 5
SP  - 475
EP  - 487
DO  - 10.1080/02652048.2017.1354939
ER  - 
@article{
author = "Kalusević, Ana and Lević, Steva and Čalija, Bojan and Pantić, Milena and Belović, Miona and Pavlović, Vladimir and Bugarski, Branko and Milić, Jela and Žilić, Slađana and Nedović, Viktor",
year = "2017",
abstract = "Black soybean coat is insufficiently valorised food production waste rich in anthocyanins. The goal of the study was to examine physicochemical properties of spray dried extract of black soybean coat in regard to carrier materials: maltodextrin, gum Arabic, and skimmed milk powder. Maltodextrin and gum Arabic-based microparticles were spherical and non-porous while skimmed milk powder-based were irregularly shaped. Low water activity of microparticles (0.31-0.33), good powders characteristics, high solubility (80.3-94.3%) and encapsulation yields (63.7-77.0%) were determined. All microparticles exhibited significant antioxidant capacity (243-386 mu molTE/g), good colour stability after three months of storage and antimicrobial activity. High content of total anthocyanins, with cyanidin-3-glucoside as predominant, were achieved. In vitro release of anthocyanins from microparticles was sustained, particularly from gum Arabic-based. These findings suggest that proposed simple eco-friendly extraction and microencapsulation procedures could serve as valuable tools for valorisation and conversion of black soybean coat into highly functional and stable food colourant.",
publisher = "Taylor & Francis Ltd, Abingdon",
journal = "Journal of Microencapsulation",
title = "Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder",
volume = "34",
number = "5",
pages = "475-487",
doi = "10.1080/02652048.2017.1354939"
}
Kalusević, A., Lević, S., Čalija, B., Pantić, M., Belović, M., Pavlović, V., Bugarski, B., Milić, J., Žilić, S.,& Nedović, V.. (2017). Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder. in Journal of Microencapsulation
Taylor & Francis Ltd, Abingdon., 34(5), 475-487.
https://doi.org/10.1080/02652048.2017.1354939
Kalusević A, Lević S, Čalija B, Pantić M, Belović M, Pavlović V, Bugarski B, Milić J, Žilić S, Nedović V. Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder. in Journal of Microencapsulation. 2017;34(5):475-487.
doi:10.1080/02652048.2017.1354939 .
Kalusević, Ana, Lević, Steva, Čalija, Bojan, Pantić, Milena, Belović, Miona, Pavlović, Vladimir, Bugarski, Branko, Milić, Jela, Žilić, Slađana, Nedović, Viktor, "Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder" in Journal of Microencapsulation, 34, no. 5 (2017):475-487,
https://doi.org/10.1080/02652048.2017.1354939 . .
1
21
16
16

Free asparagine and sugars profile of cereal species: the potential of cereals for acrylamide formation in foods

Žilić, Slađana; Dodig, Dejan; Vančetović, Jelena; Basić, Zorica; Titan, Primož; Đurić, Nenad; Tolimir, Natasa

(Taylor & Francis Ltd, Abingdon, 2017)

TY  - JOUR
AU  - Žilić, Slađana
AU  - Dodig, Dejan
AU  - Vančetović, Jelena
AU  - Basić, Zorica
AU  - Titan, Primož
AU  - Đurić, Nenad
AU  - Tolimir, Natasa
PY  - 2017
UR  - http://rik.mrizp.rs/handle/123456789/691
AB  - Cereals-based food is one of the major source of Maillard reaction products in the diet. Free amino acids and reducing sugars are considered to be the main precursors in the formation of these heat-induced compounds. In order to determine genetic resources with reduced potential for acrylamide formation, the content of sugars as well as free asparagine were analysed in a total of 30 cultivars of 10 varieties belonging to eight species (Triticum aestivum var. lutescens, T. aestivum var. alba, T. aestivum var. compactum, T. durum, T. spelta, T. dicoccum, Secale cereale, Hordeum vulgare var. nudum, Avena sativa var. nudum, and Zea mays var. indentata) grown at the same location in the 2015 growing season. Our results provide evidence of differences in the content of sugars and asparagine between and within species of small grain cereals and maize. The highest content of glucose, fructose and asparagine was found in cultivars of rye and hull-less oat. All maize varieties examined contained significantly higher amounts of non-reducing and total sugars (on average 1.25% and 2.36%, respectively) than small cereal grain species. Principal component analysis showed a high positive correlation between monoreducing sugars and asparagine in bread wheat, durum wheat and hull-less barley.
PB  - Taylor & Francis Ltd, Abingdon
T2  - Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment
T1  - Free asparagine and sugars profile of cereal species: the potential of cereals for acrylamide formation in foods
VL  - 34
IS  - 5
SP  - 705
EP  - 713
DO  - 10.1080/19440049.2017.1290281
UR  - conv_955
ER  - 
@article{
author = "Žilić, Slađana and Dodig, Dejan and Vančetović, Jelena and Basić, Zorica and Titan, Primož and Đurić, Nenad and Tolimir, Natasa",
year = "2017",
abstract = "Cereals-based food is one of the major source of Maillard reaction products in the diet. Free amino acids and reducing sugars are considered to be the main precursors in the formation of these heat-induced compounds. In order to determine genetic resources with reduced potential for acrylamide formation, the content of sugars as well as free asparagine were analysed in a total of 30 cultivars of 10 varieties belonging to eight species (Triticum aestivum var. lutescens, T. aestivum var. alba, T. aestivum var. compactum, T. durum, T. spelta, T. dicoccum, Secale cereale, Hordeum vulgare var. nudum, Avena sativa var. nudum, and Zea mays var. indentata) grown at the same location in the 2015 growing season. Our results provide evidence of differences in the content of sugars and asparagine between and within species of small grain cereals and maize. The highest content of glucose, fructose and asparagine was found in cultivars of rye and hull-less oat. All maize varieties examined contained significantly higher amounts of non-reducing and total sugars (on average 1.25% and 2.36%, respectively) than small cereal grain species. Principal component analysis showed a high positive correlation between monoreducing sugars and asparagine in bread wheat, durum wheat and hull-less barley.",
publisher = "Taylor & Francis Ltd, Abingdon",
journal = "Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment",
title = "Free asparagine and sugars profile of cereal species: the potential of cereals for acrylamide formation in foods",
volume = "34",
number = "5",
pages = "705-713",
doi = "10.1080/19440049.2017.1290281",
url = "conv_955"
}
Žilić, S., Dodig, D., Vančetović, J., Basić, Z., Titan, P., Đurić, N.,& Tolimir, N.. (2017). Free asparagine and sugars profile of cereal species: the potential of cereals for acrylamide formation in foods. in Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment
Taylor & Francis Ltd, Abingdon., 34(5), 705-713.
https://doi.org/10.1080/19440049.2017.1290281
conv_955
Žilić S, Dodig D, Vančetović J, Basić Z, Titan P, Đurić N, Tolimir N. Free asparagine and sugars profile of cereal species: the potential of cereals for acrylamide formation in foods. in Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment. 2017;34(5):705-713.
doi:10.1080/19440049.2017.1290281
conv_955 .
Žilić, Slađana, Dodig, Dejan, Vančetović, Jelena, Basić, Zorica, Titan, Primož, Đurić, Nenad, Tolimir, Natasa, "Free asparagine and sugars profile of cereal species: the potential of cereals for acrylamide formation in foods" in Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment, 34, no. 5 (2017):705-713,
https://doi.org/10.1080/19440049.2017.1290281 .,
conv_955 .
17
21
22

Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder

Kalusević, Ana; Lević, Steva; Pantić, Milena; Pavlović, Vladimir; Nedović, Viktor; Calija, Bojan; Milić, Jela; Belović, Miona; Bugarski, Branko; Žilić, Slađana

(Taylor & Francis Ltd, Abingdon, 2017)

TY  - JOUR
AU  - Kalusević, Ana
AU  - Lević, Steva
AU  - Pantić, Milena
AU  - Pavlović, Vladimir
AU  - Nedović, Viktor
AU  - Calija, Bojan
AU  - Milić, Jela
AU  - Belović, Miona
AU  - Bugarski, Branko
AU  - Žilić, Slađana
PY  - 2017
UR  - http://rik.mrizp.rs/handle/123456789/695
AB  - Black soybean coat is insufficiently valorised food production waste rich in anthocyanins. The goal of the study was to examine physicochemical properties of spray dried extract of black soybean coat in regard to carrier materials: maltodextrin, gum Arabic, and skimmed milk powder. Maltodextrin and gum Arabic-based microparticles were spherical and non-porous while skimmed milk powder-based were irregularly shaped. Low water activity of microparticles (0.31-0.33), good powders characteristics, high solubility (80.3-94.3%) and encapsulation yields (63.7-77.0%) were determined. All microparticles exhibited significant antioxidant capacity (243-386 mu molTE/g), good colour stability after three months of storage and antimicrobial activity. High content of total anthocyanins, with cyanidin-3-glucoside as predominant, were achieved. In vitro release of anthocyanins from microparticles was sustained, particularly from gum Arabic-based. These findings suggest that proposed simple eco-friendly extraction and microencapsulation procedures could serve as valuable tools for valorisation and conversion of black soybean coat into highly functional and stable food colourant.
PB  - Taylor & Francis Ltd, Abingdon
T2  - Journal of Microencapsulation
T1  - Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder
VL  - 34
IS  - 5
SP  - 475
EP  - 487
DO  - 10.1080/02652048.2017.1354939
UR  - conv_958
ER  - 
@article{
author = "Kalusević, Ana and Lević, Steva and Pantić, Milena and Pavlović, Vladimir and Nedović, Viktor and Calija, Bojan and Milić, Jela and Belović, Miona and Bugarski, Branko and Žilić, Slađana",
year = "2017",
abstract = "Black soybean coat is insufficiently valorised food production waste rich in anthocyanins. The goal of the study was to examine physicochemical properties of spray dried extract of black soybean coat in regard to carrier materials: maltodextrin, gum Arabic, and skimmed milk powder. Maltodextrin and gum Arabic-based microparticles were spherical and non-porous while skimmed milk powder-based were irregularly shaped. Low water activity of microparticles (0.31-0.33), good powders characteristics, high solubility (80.3-94.3%) and encapsulation yields (63.7-77.0%) were determined. All microparticles exhibited significant antioxidant capacity (243-386 mu molTE/g), good colour stability after three months of storage and antimicrobial activity. High content of total anthocyanins, with cyanidin-3-glucoside as predominant, were achieved. In vitro release of anthocyanins from microparticles was sustained, particularly from gum Arabic-based. These findings suggest that proposed simple eco-friendly extraction and microencapsulation procedures could serve as valuable tools for valorisation and conversion of black soybean coat into highly functional and stable food colourant.",
publisher = "Taylor & Francis Ltd, Abingdon",
journal = "Journal of Microencapsulation",
title = "Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder",
volume = "34",
number = "5",
pages = "475-487",
doi = "10.1080/02652048.2017.1354939",
url = "conv_958"
}
Kalusević, A., Lević, S., Pantić, M., Pavlović, V., Nedović, V., Calija, B., Milić, J., Belović, M., Bugarski, B.,& Žilić, S.. (2017). Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder. in Journal of Microencapsulation
Taylor & Francis Ltd, Abingdon., 34(5), 475-487.
https://doi.org/10.1080/02652048.2017.1354939
conv_958
Kalusević A, Lević S, Pantić M, Pavlović V, Nedović V, Calija B, Milić J, Belović M, Bugarski B, Žilić S. Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder. in Journal of Microencapsulation. 2017;34(5):475-487.
doi:10.1080/02652048.2017.1354939
conv_958 .
Kalusević, Ana, Lević, Steva, Pantić, Milena, Pavlović, Vladimir, Nedović, Viktor, Calija, Bojan, Milić, Jela, Belović, Miona, Bugarski, Branko, Žilić, Slađana, "Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder" in Journal of Microencapsulation, 34, no. 5 (2017):475-487,
https://doi.org/10.1080/02652048.2017.1354939 .,
conv_958 .
1
21
16
16

Phenolic Compounds of Wheat. Their Content, Antioxidant Capacity and Bioaccessibility

Žilić, Slađana

(MedCrave, Danforth Rd. Edmond, 2016)

TY  - JOUR
AU  - Žilić, Slađana
PY  - 2016
UR  - http://rik.mrizp.rs/handle/123456789/767
AB  - Abstract
The importance of wheat has mainly been attributed to its ability to be ground into flour and semolina that form the basic ingredients of bread and pasta, respectively, while bran is mainly used for animal feeding. However, many epidemiological studies have demonstrated that health beneficial effects of whole wheat were attributed to the bioactive factors in bran and aleurone, such as non-digestible carbohydrates and phytochemicals. Among health-promoting phytochemicals residing in whole grains of wheat, phenolic compounds have gained much attention in many scientific research areas, as they have strong antioxidant properties. Phenolic acids and flavonoids represent the most common form of phenolic compounds found in whole wheat grains, and they are among the major and most complex groups of phytochemicals with a number of types that exist as soluble free compounds, soluble conjugates that are esterified to sugars and other low molecular mass compounds, and insoluble bound forms. Due to its strong antioxidant activity, possess anti-inflammatory, anti-carcinogenic activity and diabetes alleviation properties and could be associated with cardiovascular disease prevention, obesity and aging control.
PB  - MedCrave, Danforth Rd. Edmond
T2  - MOJ Food Processing & Technology
T1  - Phenolic Compounds of Wheat. Their Content, Antioxidant Capacity and Bioaccessibility
VL  - 2
IS  - 3
SP  - 00037
DO  - 10.15406/mojfpt.2016.02.00037
ER  - 
@article{
author = "Žilić, Slađana",
year = "2016",
abstract = "Abstract
The importance of wheat has mainly been attributed to its ability to be ground into flour and semolina that form the basic ingredients of bread and pasta, respectively, while bran is mainly used for animal feeding. However, many epidemiological studies have demonstrated that health beneficial effects of whole wheat were attributed to the bioactive factors in bran and aleurone, such as non-digestible carbohydrates and phytochemicals. Among health-promoting phytochemicals residing in whole grains of wheat, phenolic compounds have gained much attention in many scientific research areas, as they have strong antioxidant properties. Phenolic acids and flavonoids represent the most common form of phenolic compounds found in whole wheat grains, and they are among the major and most complex groups of phytochemicals with a number of types that exist as soluble free compounds, soluble conjugates that are esterified to sugars and other low molecular mass compounds, and insoluble bound forms. Due to its strong antioxidant activity, possess anti-inflammatory, anti-carcinogenic activity and diabetes alleviation properties and could be associated with cardiovascular disease prevention, obesity and aging control.",
publisher = "MedCrave, Danforth Rd. Edmond",
journal = "MOJ Food Processing & Technology",
title = "Phenolic Compounds of Wheat. Their Content, Antioxidant Capacity and Bioaccessibility",
volume = "2",
number = "3",
pages = "00037",
doi = "10.15406/mojfpt.2016.02.00037"
}
Žilić, S.. (2016). Phenolic Compounds of Wheat. Their Content, Antioxidant Capacity and Bioaccessibility. in MOJ Food Processing & Technology
MedCrave, Danforth Rd. Edmond., 2(3), 00037.
https://doi.org/10.15406/mojfpt.2016.02.00037
Žilić S. Phenolic Compounds of Wheat. Their Content, Antioxidant Capacity and Bioaccessibility. in MOJ Food Processing & Technology. 2016;2(3):00037.
doi:10.15406/mojfpt.2016.02.00037 .
Žilić, Slađana, "Phenolic Compounds of Wheat. Their Content, Antioxidant Capacity and Bioaccessibility" in MOJ Food Processing & Technology, 2, no. 3 (2016):00037,
https://doi.org/10.15406/mojfpt.2016.02.00037 . .
22

Expected genetic advance and stability of phytic acid and antioxidants content in bread and durum wheat

Branković, Gordana; Dragičević, Vesna; Žilić, Slađana; Dodig, Dejan; Knežević, Desimir; Đurić, Nenad

(Društvo genetičara Srbije, Beograd, 2016)

TY  - JOUR
AU  - Branković, Gordana
AU  - Dragičević, Vesna
AU  - Žilić, Slađana
AU  - Dodig, Dejan
AU  - Knežević, Desimir
AU  - Đurić, Nenad
PY  - 2016
UR  - http://rik.mrizp.rs/handle/123456789/630
AB  - Fifteen genotypes of bread wheat (Triticum aestivum L.) and fifteen genotypes of durum wheat (Triticum durum Desf.) were evaluated in the multi-environment trial during 2010-11. and 2011-12 vegetation seasons to investigate components of variance, heritability in a broad sense (h(2)), expected genetic advance (GA), and stability of phytic acid (PA), inorganic phosphorus (P-i), phytic phosphorus (P-p)/P-i relation, yellow pigment (YP), water soluble phenolics (WSPH) and free protein sulfhydryl groups (PSH) content. The field trials were carried out at three locations in Serbia, as randomized complete block design with four replications. The genetic component of variance (sigma(2)(g)) predominated the genotype x environment interaction (sigma(2)(ge)) component for: P-i in bread wheat (3.0 times higher), P-p/P-i in bread wheat (2.1 times higher) and in durum wheat (1.2 times higher), YP content in bread wheat (2.2 times higher) and in durum wheat (1.7 times higher), and WSPH content in bread wheat (1.4 times higher). The relation sigma(2)(g)/sigma(2)(ge) for P-i content in durum wheat was equal to one. The sigma(2)(ge) prevailed sigma(2)(g) for: PA in bread wheat (1.7 times higher) and in durum wheat (5.7 times higher), PSH in durum wheat (3.7 times higher), and WSPH in durum wheat (5.2 times higher). High h(2) coupled with high expected genetic advance as percent of mean (GAM) were observed for: P-i (93.7% and 26.1%, respectively) in bread wheat, P-p/P-i relation in bread wheat (92.4% and 20.7%, respectively) and in durum wheat (87.2% and 20.8%, respectively), YP content in bread wheat (92.6% and 28.0%, respectively) and in durum wheat (90.7% and 28.1%, respectively), and WSPH content (88.9% and 25.8%, respectively) in bread wheat. PA content in bread and durum wheat had medium to medium high h(2) (50.5% and 77.9%, respectively), and low expected GAM (9.9% and 3.7%, respectively). GGE biplots with average-environment coordination (AEC) indicated less stability of durum wheat for PA, WSPH and PSH content.
PB  - Društvo genetičara Srbije, Beograd
T2  - Genetika
T1  - Expected genetic advance and stability of phytic acid and antioxidants content in bread and durum wheat
VL  - 48
IS  - 3
SP  - 867
EP  - 880
DO  - 10.2298/GENSR1603867B
UR  - conv_965
ER  - 
@article{
author = "Branković, Gordana and Dragičević, Vesna and Žilić, Slađana and Dodig, Dejan and Knežević, Desimir and Đurić, Nenad",
year = "2016",
abstract = "Fifteen genotypes of bread wheat (Triticum aestivum L.) and fifteen genotypes of durum wheat (Triticum durum Desf.) were evaluated in the multi-environment trial during 2010-11. and 2011-12 vegetation seasons to investigate components of variance, heritability in a broad sense (h(2)), expected genetic advance (GA), and stability of phytic acid (PA), inorganic phosphorus (P-i), phytic phosphorus (P-p)/P-i relation, yellow pigment (YP), water soluble phenolics (WSPH) and free protein sulfhydryl groups (PSH) content. The field trials were carried out at three locations in Serbia, as randomized complete block design with four replications. The genetic component of variance (sigma(2)(g)) predominated the genotype x environment interaction (sigma(2)(ge)) component for: P-i in bread wheat (3.0 times higher), P-p/P-i in bread wheat (2.1 times higher) and in durum wheat (1.2 times higher), YP content in bread wheat (2.2 times higher) and in durum wheat (1.7 times higher), and WSPH content in bread wheat (1.4 times higher). The relation sigma(2)(g)/sigma(2)(ge) for P-i content in durum wheat was equal to one. The sigma(2)(ge) prevailed sigma(2)(g) for: PA in bread wheat (1.7 times higher) and in durum wheat (5.7 times higher), PSH in durum wheat (3.7 times higher), and WSPH in durum wheat (5.2 times higher). High h(2) coupled with high expected genetic advance as percent of mean (GAM) were observed for: P-i (93.7% and 26.1%, respectively) in bread wheat, P-p/P-i relation in bread wheat (92.4% and 20.7%, respectively) and in durum wheat (87.2% and 20.8%, respectively), YP content in bread wheat (92.6% and 28.0%, respectively) and in durum wheat (90.7% and 28.1%, respectively), and WSPH content (88.9% and 25.8%, respectively) in bread wheat. PA content in bread and durum wheat had medium to medium high h(2) (50.5% and 77.9%, respectively), and low expected GAM (9.9% and 3.7%, respectively). GGE biplots with average-environment coordination (AEC) indicated less stability of durum wheat for PA, WSPH and PSH content.",
publisher = "Društvo genetičara Srbije, Beograd",
journal = "Genetika",
title = "Expected genetic advance and stability of phytic acid and antioxidants content in bread and durum wheat",
volume = "48",
number = "3",
pages = "867-880",
doi = "10.2298/GENSR1603867B",
url = "conv_965"
}
Branković, G., Dragičević, V., Žilić, S., Dodig, D., Knežević, D.,& Đurić, N.. (2016). Expected genetic advance and stability of phytic acid and antioxidants content in bread and durum wheat. in Genetika
Društvo genetičara Srbije, Beograd., 48(3), 867-880.
https://doi.org/10.2298/GENSR1603867B
conv_965
Branković G, Dragičević V, Žilić S, Dodig D, Knežević D, Đurić N. Expected genetic advance and stability of phytic acid and antioxidants content in bread and durum wheat. in Genetika. 2016;48(3):867-880.
doi:10.2298/GENSR1603867B
conv_965 .
Branković, Gordana, Dragičević, Vesna, Žilić, Slađana, Dodig, Dejan, Knežević, Desimir, Đurić, Nenad, "Expected genetic advance and stability of phytic acid and antioxidants content in bread and durum wheat" in Genetika, 48, no. 3 (2016):867-880,
https://doi.org/10.2298/GENSR1603867B .,
conv_965 .

Protein profiles and total antioxidant capacity of water soluble and insoluble protein fractions of white cow cheese at different stage of ripening

Barać, Miroljub; Pešić, Mirjana; Stanojević, Slađana; Vasić, Milena; Vučić, Tanja; Smiljanić, Milenko; Žilić, Slađana

(Croatian Dairy Union, Zagreb, 2016)

TY  - JOUR
AU  - Barać, Miroljub
AU  - Pešić, Mirjana
AU  - Stanojević, Slađana
AU  - Vasić, Milena
AU  - Vučić, Tanja
AU  - Smiljanić, Milenko
AU  - Žilić, Slađana
PY  - 2016
UR  - http://rik.mrizp.rs/handle/123456789/619
AB  - This research is focused on proteolysis and total antioxidant capacity of proteins of white brined cheese prepared from overheated (90 degrees C, 10 minutes) cow milk. White brined cow cheese of overheated milk went through specific proteolytic changes during ripening that were result of high level of whey proteins incorporated into the gel matrix. Specificity was reflected through the relatively low level of soluble nitrogen fractions, the intensive and continual decrease of alpha(s)-caseins up to 15.42 % of initial content, slow degradation of beta-casein throughout the whole ripening period and high level of proteolytic products tightly bounded into gel matrix. Strong negative correlations (-0.97, -0.98 and -0.91; p lt 0.05) between ripening time and resudual alpha(s)-caseins, beta-casein and low molecular weight products were observed. Proteolysis also affected the total antioxidant capacity of both water soluble and water insoluble nitrogen fractions, but to different extents and with different trends. Total antioxidant capacity of water insoluble fraction increased slowly during the whole ripening period, wherease significant improvement of total antioxidant capacity of water soluble fraction started after 30 days of ripening. These findings could be useful for better understanding and control of the white brined cow cheese production.
PB  - Croatian Dairy Union, Zagreb
T2  - Mljekarstvo
T1  - Protein profiles and total antioxidant capacity of water soluble and insoluble protein fractions of white cow cheese at different stage of ripening
VL  - 66
IS  - 3
SP  - 187
EP  - 197
DO  - 10.15567/mljekarstvo.2016.0303
UR  - conv_936
ER  - 
@article{
author = "Barać, Miroljub and Pešić, Mirjana and Stanojević, Slađana and Vasić, Milena and Vučić, Tanja and Smiljanić, Milenko and Žilić, Slađana",
year = "2016",
abstract = "This research is focused on proteolysis and total antioxidant capacity of proteins of white brined cheese prepared from overheated (90 degrees C, 10 minutes) cow milk. White brined cow cheese of overheated milk went through specific proteolytic changes during ripening that were result of high level of whey proteins incorporated into the gel matrix. Specificity was reflected through the relatively low level of soluble nitrogen fractions, the intensive and continual decrease of alpha(s)-caseins up to 15.42 % of initial content, slow degradation of beta-casein throughout the whole ripening period and high level of proteolytic products tightly bounded into gel matrix. Strong negative correlations (-0.97, -0.98 and -0.91; p lt 0.05) between ripening time and resudual alpha(s)-caseins, beta-casein and low molecular weight products were observed. Proteolysis also affected the total antioxidant capacity of both water soluble and water insoluble nitrogen fractions, but to different extents and with different trends. Total antioxidant capacity of water insoluble fraction increased slowly during the whole ripening period, wherease significant improvement of total antioxidant capacity of water soluble fraction started after 30 days of ripening. These findings could be useful for better understanding and control of the white brined cow cheese production.",
publisher = "Croatian Dairy Union, Zagreb",
journal = "Mljekarstvo",
title = "Protein profiles and total antioxidant capacity of water soluble and insoluble protein fractions of white cow cheese at different stage of ripening",
volume = "66",
number = "3",
pages = "187-197",
doi = "10.15567/mljekarstvo.2016.0303",
url = "conv_936"
}
Barać, M., Pešić, M., Stanojević, S., Vasić, M., Vučić, T., Smiljanić, M.,& Žilić, S.. (2016). Protein profiles and total antioxidant capacity of water soluble and insoluble protein fractions of white cow cheese at different stage of ripening. in Mljekarstvo
Croatian Dairy Union, Zagreb., 66(3), 187-197.
https://doi.org/10.15567/mljekarstvo.2016.0303
conv_936
Barać M, Pešić M, Stanojević S, Vasić M, Vučić T, Smiljanić M, Žilić S. Protein profiles and total antioxidant capacity of water soluble and insoluble protein fractions of white cow cheese at different stage of ripening. in Mljekarstvo. 2016;66(3):187-197.
doi:10.15567/mljekarstvo.2016.0303
conv_936 .
Barać, Miroljub, Pešić, Mirjana, Stanojević, Slađana, Vasić, Milena, Vučić, Tanja, Smiljanić, Milenko, Žilić, Slađana, "Protein profiles and total antioxidant capacity of water soluble and insoluble protein fractions of white cow cheese at different stage of ripening" in Mljekarstvo, 66, no. 3 (2016):187-197,
https://doi.org/10.15567/mljekarstvo.2016.0303 .,
conv_936 .
14
12
12

Protein profiles and total antioxidant capacity of water-soluble and water-insoluble fractions of white brined goat cheese at different stages of ripening

Barać, Miroljub; Pešić, Mirjana; Stanojević, Slađana; Vasić, Milena; Despotović, Sasa; Vučić, Tanja; Kostić, Aleksandar; Žilić, Slađana; Smiljanić, Milenko

(Wiley-Blackwell, Hoboken, 2016)

TY  - JOUR
AU  - Barać, Miroljub
AU  - Pešić, Mirjana
AU  - Stanojević, Slađana
AU  - Vasić, Milena
AU  - Despotović, Sasa
AU  - Vučić, Tanja
AU  - Kostić, Aleksandar
AU  - Žilić, Slađana
AU  - Smiljanić, Milenko
PY  - 2016
UR  - http://rik.mrizp.rs/handle/123456789/654
AB  - This study deals with proteolysis and total antioxidant capacity of proteins of white brined cheese prepared from overheated goat milk and ripened for fifty days. Proteolytic changes were reflected through the relatively low level of soluble nitrogen (50days ripened cheese had 15.32g/100g of water-soluble nitrogen, 8.1g/100g of TCA-soluble nitrogen and 2.69g/100g of PTA-SN), intensive proteolysis of (s2)-CN during initial 10days of ripening (up to 50.70% of initial content) and its much slower degradation through further 40days, slow but continual decrease of -CN content (up to 85.14% of residual content) and high level of proteolytic products tightly bounded into gel network. Total antioxidant capacity of water-soluble and water-insoluble fractions increased after cheese ripening. These findings could be useful for better understanding and control over the production of white brined goat cheese as highly valuable functional product.
PB  - Wiley-Blackwell, Hoboken
T2  - International Journal of Food Science and Technology
T1  - Protein profiles and total antioxidant capacity of water-soluble and water-insoluble fractions of white brined goat cheese at different stages of ripening
VL  - 51
IS  - 5
SP  - 1140
EP  - 1149
DO  - 10.1111/ijfs.13091
UR  - conv_926
ER  - 
@article{
author = "Barać, Miroljub and Pešić, Mirjana and Stanojević, Slađana and Vasić, Milena and Despotović, Sasa and Vučić, Tanja and Kostić, Aleksandar and Žilić, Slađana and Smiljanić, Milenko",
year = "2016",
abstract = "This study deals with proteolysis and total antioxidant capacity of proteins of white brined cheese prepared from overheated goat milk and ripened for fifty days. Proteolytic changes were reflected through the relatively low level of soluble nitrogen (50days ripened cheese had 15.32g/100g of water-soluble nitrogen, 8.1g/100g of TCA-soluble nitrogen and 2.69g/100g of PTA-SN), intensive proteolysis of (s2)-CN during initial 10days of ripening (up to 50.70% of initial content) and its much slower degradation through further 40days, slow but continual decrease of -CN content (up to 85.14% of residual content) and high level of proteolytic products tightly bounded into gel network. Total antioxidant capacity of water-soluble and water-insoluble fractions increased after cheese ripening. These findings could be useful for better understanding and control over the production of white brined goat cheese as highly valuable functional product.",
publisher = "Wiley-Blackwell, Hoboken",
journal = "International Journal of Food Science and Technology",
title = "Protein profiles and total antioxidant capacity of water-soluble and water-insoluble fractions of white brined goat cheese at different stages of ripening",
volume = "51",
number = "5",
pages = "1140-1149",
doi = "10.1111/ijfs.13091",
url = "conv_926"
}
Barać, M., Pešić, M., Stanojević, S., Vasić, M., Despotović, S., Vučić, T., Kostić, A., Žilić, S.,& Smiljanić, M.. (2016). Protein profiles and total antioxidant capacity of water-soluble and water-insoluble fractions of white brined goat cheese at different stages of ripening. in International Journal of Food Science and Technology
Wiley-Blackwell, Hoboken., 51(5), 1140-1149.
https://doi.org/10.1111/ijfs.13091
conv_926
Barać M, Pešić M, Stanojević S, Vasić M, Despotović S, Vučić T, Kostić A, Žilić S, Smiljanić M. Protein profiles and total antioxidant capacity of water-soluble and water-insoluble fractions of white brined goat cheese at different stages of ripening. in International Journal of Food Science and Technology. 2016;51(5):1140-1149.
doi:10.1111/ijfs.13091
conv_926 .
Barać, Miroljub, Pešić, Mirjana, Stanojević, Slađana, Vasić, Milena, Despotović, Sasa, Vučić, Tanja, Kostić, Aleksandar, Žilić, Slađana, Smiljanić, Milenko, "Protein profiles and total antioxidant capacity of water-soluble and water-insoluble fractions of white brined goat cheese at different stages of ripening" in International Journal of Food Science and Technology, 51, no. 5 (2016):1140-1149,
https://doi.org/10.1111/ijfs.13091 .,
conv_926 .
14
18
16

Effects of baking conditions and dough formulations on phenolic compound stability, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour

Žilić, Slađana; Vančetović, Jelena; Kocadagli, Tolgahan; Gokmen, Vural

(Elsevier Science Bv, Amsterdam, 2016)

TY  - JOUR
AU  - Žilić, Slađana
AU  - Vančetović, Jelena
AU  - Kocadagli, Tolgahan
AU  - Gokmen, Vural
PY  - 2016
UR  - http://rik.mrizp.rs/handle/123456789/653
AB  - In this study, the effect of baking conditions and dough formulations on phenolic compounds, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour were investigated. The control cookies were prepared from dark-red popping corn, blue popping corn and blue-standard corn flour according AACC method 10-54 and baked at 200 degrees C for 7 and 10 min. In control corn cookies, the content of total flavonoids and anthocyanins, as free water-soluble phenolic compounds, was reduced by applied baking conditions. Our results show that citric acid significantly increased the total flavonoids and anthocyanins content in the cookies prepared from blue popping corn and blue-standard corn. Compared with the control cookies baked at 200 degrees C for 7 min, the cookies prepared with 0.5 g/100 g added citric acid and baked at 150 degrees C for 12 min had higher contents of total flavonoids and anthocyanins by 60 and 70%, respectively. However, as a result of Maillard reaction inhibition at low pH, antioxidant capacity of anthocyanins-rich blue popping corn and blue standard corn cookies with 0.5 and 1 g/100 g citric acid was lower by 56 and 39%, respectively, compared to antioxidant capacity of their control cookies baked at 200 degrees C for 10 min.
PB  - Elsevier Science Bv, Amsterdam
T2  - Lwt-Food Science and Technology
T1  - Effects of baking conditions and dough formulations on phenolic compound stability, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour
VL  - 65
SP  - 597
EP  - 603
DO  - 10.1016/j.lwt.2015.08.057
UR  - conv_920
ER  - 
@article{
author = "Žilić, Slađana and Vančetović, Jelena and Kocadagli, Tolgahan and Gokmen, Vural",
year = "2016",
abstract = "In this study, the effect of baking conditions and dough formulations on phenolic compounds, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour were investigated. The control cookies were prepared from dark-red popping corn, blue popping corn and blue-standard corn flour according AACC method 10-54 and baked at 200 degrees C for 7 and 10 min. In control corn cookies, the content of total flavonoids and anthocyanins, as free water-soluble phenolic compounds, was reduced by applied baking conditions. Our results show that citric acid significantly increased the total flavonoids and anthocyanins content in the cookies prepared from blue popping corn and blue-standard corn. Compared with the control cookies baked at 200 degrees C for 7 min, the cookies prepared with 0.5 g/100 g added citric acid and baked at 150 degrees C for 12 min had higher contents of total flavonoids and anthocyanins by 60 and 70%, respectively. However, as a result of Maillard reaction inhibition at low pH, antioxidant capacity of anthocyanins-rich blue popping corn and blue standard corn cookies with 0.5 and 1 g/100 g citric acid was lower by 56 and 39%, respectively, compared to antioxidant capacity of their control cookies baked at 200 degrees C for 10 min.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "Lwt-Food Science and Technology",
title = "Effects of baking conditions and dough formulations on phenolic compound stability, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour",
volume = "65",
pages = "597-603",
doi = "10.1016/j.lwt.2015.08.057",
url = "conv_920"
}
Žilić, S., Vančetović, J., Kocadagli, T.,& Gokmen, V.. (2016). Effects of baking conditions and dough formulations on phenolic compound stability, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour. in Lwt-Food Science and Technology
Elsevier Science Bv, Amsterdam., 65, 597-603.
https://doi.org/10.1016/j.lwt.2015.08.057
conv_920
Žilić S, Vančetović J, Kocadagli T, Gokmen V. Effects of baking conditions and dough formulations on phenolic compound stability, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour. in Lwt-Food Science and Technology. 2016;65:597-603.
doi:10.1016/j.lwt.2015.08.057
conv_920 .
Žilić, Slađana, Vančetović, Jelena, Kocadagli, Tolgahan, Gokmen, Vural, "Effects of baking conditions and dough formulations on phenolic compound stability, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour" in Lwt-Food Science and Technology, 65 (2016):597-603,
https://doi.org/10.1016/j.lwt.2015.08.057 .,
conv_920 .
69
54
65

Formation of alpha-dicarbonyl compounds in cookies made from wheat, hull-less barley and colored corn and its relation with phenolic compounds, free amino acids and sugars

Kocadagli, Tolgahan; Tas, Neslihan Goncuoglu; Gokmen, Vural; Žilić, Slađana; Vančetović, Jelena; Dodig, Dejan

(Springer, New York, 2016)

TY  - JOUR
AU  - Kocadagli, Tolgahan
AU  - Tas, Neslihan Goncuoglu
AU  - Gokmen, Vural
AU  - Žilić, Slađana
AU  - Vančetović, Jelena
AU  - Dodig, Dejan
PY  - 2016
UR  - http://rik.mrizp.rs/handle/123456789/656
AB  - Cookies are baked at elevated temperatures to obtain a desirable browning and flavor development, which are provided by Maillard reaction and caramelization. The drawback here is the formation of alpha-dicarbonyl compounds, and they are associated with many metabolic disorders besides involving in the development of the desired flavor and browning. Cookies are one of the major sources of alpha-dicarbonyl compounds in diet. This study was performed to evaluate the formation of alpha-dicarbonyl compounds in cookies prepared from different cereal flours consisting of diverse natural phenolic compounds. Flours of white wheat, hull-less barley and yellow, dark-red, blue, dark-blue colored corns containing different amount of phenolic compounds were selected as raw materials. A negative correlation was observed between total phenolic compounds and glyoxal, methylglyoxal and diacetyl concentrations after baking. alpha-Dicarbonyl compound-trapping ability of phenolic compounds was attributed to this reduction during baking of cookies. On the other hand, higher amounts of 3-deoxyglucosone and 1-deoxyglucosone were observed with increasing total phenolic compounds, which was in accordance with the higher sucrose hydrolysis.
PB  - Springer, New York
T2  - European Food Research and Technology
T1  - Formation of alpha-dicarbonyl compounds in cookies made from wheat, hull-less barley and colored corn and its relation with phenolic compounds, free amino acids and sugars
VL  - 242
IS  - 1
SP  - 51
EP  - 60
DO  - 10.1007/s00217-015-2517-8
UR  - conv_923
ER  - 
@article{
author = "Kocadagli, Tolgahan and Tas, Neslihan Goncuoglu and Gokmen, Vural and Žilić, Slađana and Vančetović, Jelena and Dodig, Dejan",
year = "2016",
abstract = "Cookies are baked at elevated temperatures to obtain a desirable browning and flavor development, which are provided by Maillard reaction and caramelization. The drawback here is the formation of alpha-dicarbonyl compounds, and they are associated with many metabolic disorders besides involving in the development of the desired flavor and browning. Cookies are one of the major sources of alpha-dicarbonyl compounds in diet. This study was performed to evaluate the formation of alpha-dicarbonyl compounds in cookies prepared from different cereal flours consisting of diverse natural phenolic compounds. Flours of white wheat, hull-less barley and yellow, dark-red, blue, dark-blue colored corns containing different amount of phenolic compounds were selected as raw materials. A negative correlation was observed between total phenolic compounds and glyoxal, methylglyoxal and diacetyl concentrations after baking. alpha-Dicarbonyl compound-trapping ability of phenolic compounds was attributed to this reduction during baking of cookies. On the other hand, higher amounts of 3-deoxyglucosone and 1-deoxyglucosone were observed with increasing total phenolic compounds, which was in accordance with the higher sucrose hydrolysis.",
publisher = "Springer, New York",
journal = "European Food Research and Technology",
title = "Formation of alpha-dicarbonyl compounds in cookies made from wheat, hull-less barley and colored corn and its relation with phenolic compounds, free amino acids and sugars",
volume = "242",
number = "1",
pages = "51-60",
doi = "10.1007/s00217-015-2517-8",
url = "conv_923"
}
Kocadagli, T., Tas, N. G., Gokmen, V., Žilić, S., Vančetović, J.,& Dodig, D.. (2016). Formation of alpha-dicarbonyl compounds in cookies made from wheat, hull-less barley and colored corn and its relation with phenolic compounds, free amino acids and sugars. in European Food Research and Technology
Springer, New York., 242(1), 51-60.
https://doi.org/10.1007/s00217-015-2517-8
conv_923
Kocadagli T, Tas NG, Gokmen V, Žilić S, Vančetović J, Dodig D. Formation of alpha-dicarbonyl compounds in cookies made from wheat, hull-less barley and colored corn and its relation with phenolic compounds, free amino acids and sugars. in European Food Research and Technology. 2016;242(1):51-60.
doi:10.1007/s00217-015-2517-8
conv_923 .
Kocadagli, Tolgahan, Tas, Neslihan Goncuoglu, Gokmen, Vural, Žilić, Slađana, Vančetović, Jelena, Dodig, Dejan, "Formation of alpha-dicarbonyl compounds in cookies made from wheat, hull-less barley and colored corn and its relation with phenolic compounds, free amino acids and sugars" in European Food Research and Technology, 242, no. 1 (2016):51-60,
https://doi.org/10.1007/s00217-015-2517-8 .,
conv_923 .
25
23
26

Effects of enzyme activities during steeping and sprouting on the solubility and composition of proteins, their bioactivity and relationship with the bread making quality of wheat flour

Žilić, Slađana; Janković, Marijana; Barać, Miroljub; Pešić, Mirjana; Konic-Ristić, Aleksandra; Hadži-Tašković-Šukalović, Vesna

(Royal Soc Chemistry, Cambridge, 2016)

TY  - JOUR
AU  - Žilić, Slađana
AU  - Janković, Marijana
AU  - Barać, Miroljub
AU  - Pešić, Mirjana
AU  - Konic-Ristić, Aleksandra
AU  - Hadži-Tašković-Šukalović, Vesna
PY  - 2016
UR  - http://rik.mrizp.rs/handle/123456789/624
AB  - The aim was to determine the effect of steeping and sprouting on wheat grain proteins and the functional consequences in this regard. The solubility of proteins and the polypeptide composition of albumins, globulins, gliadins and glutenins were determined, as well as the content of non-protein nitrogen and free sulfhydryl groups (-SH), and the activity of peroxidase (POD) and lipoxygenase (LOX). In addition, the pasting viscosity of flour and protein bioactivity such as antioxidant capacity and immunoreactivity were evaluated. The increase of non-protein nitrogen and free -SH groups by about 62.09 and 96.7%, respectively, as well as the decrease of albumin + globulin polypeptides with a molecular weight over 85.94 kDa and between 85.94-48.00 kDa by about 34 and 8.7%, respectively, were the most notable changes observed in the flour from whole sprouted wheat that clearly point to the intensive protein hydrolysis. The reduction of disulfide bonds and increased concentrations of free -SH groups significantly modify the visco-elastic properties of gliadins and glutenins causing pasting viscosity reduction. However, sprouted wheat flour could be considered as a potential food ingredient because of its improved antioxidant capacity that is a result of protein hydrolysis inter alia. As protein modification induced by steeping may have beneficial effects on the antigenicity of the glutenin fraction, this kind of wheat pretreatment can represent a putative strategy in the dietary modulation of diseases related to glutenin immunoreactivity, e.g. dermatitis herpetiformis.
PB  - Royal Soc Chemistry, Cambridge
T2  - Food & Function
T1  - Effects of enzyme activities during steeping and sprouting on the solubility and composition of proteins, their bioactivity and relationship with the bread making quality of wheat flour
VL  - 7
IS  - 10
SP  - 4323
EP  - 4331
DO  - 10.1039/c6fo01095d
UR  - conv_939
ER  - 
@article{
author = "Žilić, Slađana and Janković, Marijana and Barać, Miroljub and Pešić, Mirjana and Konic-Ristić, Aleksandra and Hadži-Tašković-Šukalović, Vesna",
year = "2016",
abstract = "The aim was to determine the effect of steeping and sprouting on wheat grain proteins and the functional consequences in this regard. The solubility of proteins and the polypeptide composition of albumins, globulins, gliadins and glutenins were determined, as well as the content of non-protein nitrogen and free sulfhydryl groups (-SH), and the activity of peroxidase (POD) and lipoxygenase (LOX). In addition, the pasting viscosity of flour and protein bioactivity such as antioxidant capacity and immunoreactivity were evaluated. The increase of non-protein nitrogen and free -SH groups by about 62.09 and 96.7%, respectively, as well as the decrease of albumin + globulin polypeptides with a molecular weight over 85.94 kDa and between 85.94-48.00 kDa by about 34 and 8.7%, respectively, were the most notable changes observed in the flour from whole sprouted wheat that clearly point to the intensive protein hydrolysis. The reduction of disulfide bonds and increased concentrations of free -SH groups significantly modify the visco-elastic properties of gliadins and glutenins causing pasting viscosity reduction. However, sprouted wheat flour could be considered as a potential food ingredient because of its improved antioxidant capacity that is a result of protein hydrolysis inter alia. As protein modification induced by steeping may have beneficial effects on the antigenicity of the glutenin fraction, this kind of wheat pretreatment can represent a putative strategy in the dietary modulation of diseases related to glutenin immunoreactivity, e.g. dermatitis herpetiformis.",
publisher = "Royal Soc Chemistry, Cambridge",
journal = "Food & Function",
title = "Effects of enzyme activities during steeping and sprouting on the solubility and composition of proteins, their bioactivity and relationship with the bread making quality of wheat flour",
volume = "7",
number = "10",
pages = "4323-4331",
doi = "10.1039/c6fo01095d",
url = "conv_939"
}
Žilić, S., Janković, M., Barać, M., Pešić, M., Konic-Ristić, A.,& Hadži-Tašković-Šukalović, V.. (2016). Effects of enzyme activities during steeping and sprouting on the solubility and composition of proteins, their bioactivity and relationship with the bread making quality of wheat flour. in Food & Function
Royal Soc Chemistry, Cambridge., 7(10), 4323-4331.
https://doi.org/10.1039/c6fo01095d
conv_939
Žilić S, Janković M, Barać M, Pešić M, Konic-Ristić A, Hadži-Tašković-Šukalović V. Effects of enzyme activities during steeping and sprouting on the solubility and composition of proteins, their bioactivity and relationship with the bread making quality of wheat flour. in Food & Function. 2016;7(10):4323-4331.
doi:10.1039/c6fo01095d
conv_939 .
Žilić, Slađana, Janković, Marijana, Barać, Miroljub, Pešić, Mirjana, Konic-Ristić, Aleksandra, Hadži-Tašković-Šukalović, Vesna, "Effects of enzyme activities during steeping and sprouting on the solubility and composition of proteins, their bioactivity and relationship with the bread making quality of wheat flour" in Food & Function, 7, no. 10 (2016):4323-4331,
https://doi.org/10.1039/c6fo01095d .,
conv_939 .
1
8
4
7

Antioxidant activity, phenolic profile, chlorophyll and mineral matter content of corn silk (Zea mays L): Comparison with medicinal herbs

Žilić, Slađana; Janković, Marijana; Vančetović, Jelena; Basić, Zorica; Maksimović, Vuk

(Academic Press Ltd- Elsevier Science Ltd, London, 2016)

TY  - JOUR
AU  - Žilić, Slađana
AU  - Janković, Marijana
AU  - Vančetović, Jelena
AU  - Basić, Zorica
AU  - Maksimović, Vuk
PY  - 2016
UR  - http://rik.mrizp.rs/handle/123456789/623
AB  - Yellow, green, pinky and purple colored corn silk were harvested 5 and 25 days after emergence and compared with six medicinal herbs for total phenolics, flavonoids, anthocyanins, proanthocyanidins, chlorophylls, as well as antioxidant activity. The phenolic acid, flavonoid and mineral matter profiles of corn silks were also determined. Corn silks at the silking stage are much more suitable for use as a natural source of phenolic compounds than silks at the R4 dough stage. The content of total phenolic and flavonoid compounds in fresh silk was higher by about 2- to 4-fold than in the silk at the R4 dough stage and by about 1.2- to 2.6-fold than in the most investigated herbs. The most abundant phenolic compounds were hydroxycinnamic acid ester and luteolin derivative i.e. 3-O-caffeoylquinic acid and maysin, respectively. A high potassium content and antioxidant activity of silk are associated with its health benefit properties.
PB  - Academic Press Ltd- Elsevier Science Ltd, London
T2  - Journal of Cereal Science
T1  - Antioxidant activity, phenolic profile, chlorophyll and mineral matter content of corn silk (Zea mays L): Comparison with medicinal herbs
VL  - 69
SP  - 363
EP  - 370
DO  - 10.1016/j.jcs.2016.05.003
UR  - conv_934
ER  - 
@article{
author = "Žilić, Slađana and Janković, Marijana and Vančetović, Jelena and Basić, Zorica and Maksimović, Vuk",
year = "2016",
abstract = "Yellow, green, pinky and purple colored corn silk were harvested 5 and 25 days after emergence and compared with six medicinal herbs for total phenolics, flavonoids, anthocyanins, proanthocyanidins, chlorophylls, as well as antioxidant activity. The phenolic acid, flavonoid and mineral matter profiles of corn silks were also determined. Corn silks at the silking stage are much more suitable for use as a natural source of phenolic compounds than silks at the R4 dough stage. The content of total phenolic and flavonoid compounds in fresh silk was higher by about 2- to 4-fold than in the silk at the R4 dough stage and by about 1.2- to 2.6-fold than in the most investigated herbs. The most abundant phenolic compounds were hydroxycinnamic acid ester and luteolin derivative i.e. 3-O-caffeoylquinic acid and maysin, respectively. A high potassium content and antioxidant activity of silk are associated with its health benefit properties.",
publisher = "Academic Press Ltd- Elsevier Science Ltd, London",
journal = "Journal of Cereal Science",
title = "Antioxidant activity, phenolic profile, chlorophyll and mineral matter content of corn silk (Zea mays L): Comparison with medicinal herbs",
volume = "69",
pages = "363-370",
doi = "10.1016/j.jcs.2016.05.003",
url = "conv_934"
}
Žilić, S., Janković, M., Vančetović, J., Basić, Z.,& Maksimović, V.. (2016). Antioxidant activity, phenolic profile, chlorophyll and mineral matter content of corn silk (Zea mays L): Comparison with medicinal herbs. in Journal of Cereal Science
Academic Press Ltd- Elsevier Science Ltd, London., 69, 363-370.
https://doi.org/10.1016/j.jcs.2016.05.003
conv_934
Žilić S, Janković M, Vančetović J, Basić Z, Maksimović V. Antioxidant activity, phenolic profile, chlorophyll and mineral matter content of corn silk (Zea mays L): Comparison with medicinal herbs. in Journal of Cereal Science. 2016;69:363-370.
doi:10.1016/j.jcs.2016.05.003
conv_934 .
Žilić, Slađana, Janković, Marijana, Vančetović, Jelena, Basić, Zorica, Maksimović, Vuk, "Antioxidant activity, phenolic profile, chlorophyll and mineral matter content of corn silk (Zea mays L): Comparison with medicinal herbs" in Journal of Cereal Science, 69 (2016):363-370,
https://doi.org/10.1016/j.jcs.2016.05.003 .,
conv_934 .
13
27
22
24

Effects of alkaline cooking and sprouting on bioactive compounds, their bioavailability and relation to antioxidant capacity of maize flour

Žilić, Slađana; Janković, Marijana; Delić, Nenad; Vančetović, Jelena; Ignjatović-Micić, Dragana; Basić, Zorica

(Vup Food Research Inst, Bratislava, Bratislava 26, 2015)

TY  - JOUR
AU  - Žilić, Slađana
AU  - Janković, Marijana
AU  - Delić, Nenad
AU  - Vančetović, Jelena
AU  - Ignjatović-Micić, Dragana
AU  - Basić, Zorica
PY  - 2015
UR  - http://rik.mrizp.rs/handle/123456789/590
AB  - The contents of total and available niacin, carotenoids, tocopherols, as well as soluble free, conjugated and insoluble bound phenolic compounds was determined in untreated, alkaline-cooked and sprouted kernels of white, sweet and yellow maize. Antioxidant capacity of untreated maize kernels and processed flours was evaluated, too. There was a considerable increase in soluble free and conjugated phenolic compounds contents of maize flour after alkaline cooking and sprouting. The content of total soluble free and conjugated phenolics in maize masa flour and sprouted flour was increased by 35% to 56% and by 46% to 92% as compared to the contents originally present in untreated kernels, respectively. Contrary, conditions of alkaline cooking had strong effect on the loss of bound phenolic compounds, as well as niacin, carotenoids and tocopherols in maize flour. Despite of this, our findings imply that both alkaline cooking and sprouting enhance the antioxidant capacity of maize kernels. According to our results, sprouting is a more effective method to release bound phenolics as well as to enhance the nutritional and functional value of the maize flour. Therefore, sprouted maize, as a rich source of bioavailable phytochemicals, can be used to develop functional maize-based foods.
PB  - Vup Food Research Inst, Bratislava, Bratislava 26
T2  - Journal of Food and Nutrition Research
T1  - Effects of alkaline cooking and sprouting on bioactive compounds, their bioavailability and relation to antioxidant capacity of maize flour
VL  - 54
IS  - 2
SP  - 155
EP  - 164
UR  - conv_911
ER  - 
@article{
author = "Žilić, Slađana and Janković, Marijana and Delić, Nenad and Vančetović, Jelena and Ignjatović-Micić, Dragana and Basić, Zorica",
year = "2015",
abstract = "The contents of total and available niacin, carotenoids, tocopherols, as well as soluble free, conjugated and insoluble bound phenolic compounds was determined in untreated, alkaline-cooked and sprouted kernels of white, sweet and yellow maize. Antioxidant capacity of untreated maize kernels and processed flours was evaluated, too. There was a considerable increase in soluble free and conjugated phenolic compounds contents of maize flour after alkaline cooking and sprouting. The content of total soluble free and conjugated phenolics in maize masa flour and sprouted flour was increased by 35% to 56% and by 46% to 92% as compared to the contents originally present in untreated kernels, respectively. Contrary, conditions of alkaline cooking had strong effect on the loss of bound phenolic compounds, as well as niacin, carotenoids and tocopherols in maize flour. Despite of this, our findings imply that both alkaline cooking and sprouting enhance the antioxidant capacity of maize kernels. According to our results, sprouting is a more effective method to release bound phenolics as well as to enhance the nutritional and functional value of the maize flour. Therefore, sprouted maize, as a rich source of bioavailable phytochemicals, can be used to develop functional maize-based foods.",
publisher = "Vup Food Research Inst, Bratislava, Bratislava 26",
journal = "Journal of Food and Nutrition Research",
title = "Effects of alkaline cooking and sprouting on bioactive compounds, their bioavailability and relation to antioxidant capacity of maize flour",
volume = "54",
number = "2",
pages = "155-164",
url = "conv_911"
}
Žilić, S., Janković, M., Delić, N., Vančetović, J., Ignjatović-Micić, D.,& Basić, Z.. (2015). Effects of alkaline cooking and sprouting on bioactive compounds, their bioavailability and relation to antioxidant capacity of maize flour. in Journal of Food and Nutrition Research
Vup Food Research Inst, Bratislava, Bratislava 26., 54(2), 155-164.
conv_911
Žilić S, Janković M, Delić N, Vančetović J, Ignjatović-Micić D, Basić Z. Effects of alkaline cooking and sprouting on bioactive compounds, their bioavailability and relation to antioxidant capacity of maize flour. in Journal of Food and Nutrition Research. 2015;54(2):155-164.
conv_911 .
Žilić, Slađana, Janković, Marijana, Delić, Nenad, Vančetović, Jelena, Ignjatović-Micić, Dragana, Basić, Zorica, "Effects of alkaline cooking and sprouting on bioactive compounds, their bioavailability and relation to antioxidant capacity of maize flour" in Journal of Food and Nutrition Research, 54, no. 2 (2015):155-164,
conv_911 .
3
5

Genotype x Environment interaction for antioxidants and phytic acid contents in bread and durum wheat as influenced by climate

Branković, Gordana; Šurlan, Gordana; Dragičević, Vesna; Dodig, Dejan; Žilić, Slađana; Zorić, Miroslav; Dencić, Srbislav; Knežević, Desimir

(Inst Investigaciones Agropecuarias, Chillan, 2015)

TY  - JOUR
AU  - Branković, Gordana
AU  - Šurlan, Gordana
AU  - Dragičević, Vesna
AU  - Dodig, Dejan
AU  - Žilić, Slađana
AU  - Zorić, Miroslav
AU  - Dencić, Srbislav
AU  - Knežević, Desimir
PY  - 2015
UR  - http://rik.mrizp.rs/handle/123456789/589
AB  - Antioxidants prevent oxidative stress and exert positive health effects. However, phytic acid among them decreases micronutrients absorption, representing also antinutrient to human and non-ruminant animals. Fifteen bread wheat (Triticum aestivum L.) and 15 durum wheat (Triticum durum Desf.) genotypes were evaluated across six environments to determine contents of phytic acid (PA), inorganic P (Pi), total yellow pigment, total soluble phenolic compounds, free protein sulfhydryl groups (PSH), and also phytic acid P/P-i (P-p/P-i). The objective of this study was to quantify, for each trait the effects of environment, genotype, and their interaction; and the influence of climatic factors on the Genotype x Environment interaction (GEI) by the use of the factorial regression. GEI (P  lt  0.001) prevailed as source of variation over genotype (P  lt  0.001) in determining PA content in bread and durum wheat (44.3% and 34.7% of sum of squares-SS, respectively), PSH content in bread and durum wheat (27% and 28.4% of SS, respectively) and total soluble phenolic compounds content in durum wheat (35.5% of SS). The major contribution to the GEI represented climatic variables during stages of stem elongation for PA and phenolic compounds, and also flowering, fertilization, grain formation and grain filling for PSH. Total yellow pigment and Pi contents in bread and durum wheat were predominantly determined by genotype (P  lt  0.001). Models of climatic variables proved to be efficient in the explanation of more than 92% of the SS of GEI for PA and antioxidants contents.
PB  - Inst Investigaciones Agropecuarias, Chillan
T2  - Chilean Journal of Agricultural Research
T1  - Genotype x Environment interaction for antioxidants and phytic acid contents in bread and durum wheat as influenced by climate
VL  - 75
IS  - 2
SP  - 139
EP  - 146
DO  - 10.4067/S0718-58392015000200001
UR  - conv_912
ER  - 
@article{
author = "Branković, Gordana and Šurlan, Gordana and Dragičević, Vesna and Dodig, Dejan and Žilić, Slađana and Zorić, Miroslav and Dencić, Srbislav and Knežević, Desimir",
year = "2015",
abstract = "Antioxidants prevent oxidative stress and exert positive health effects. However, phytic acid among them decreases micronutrients absorption, representing also antinutrient to human and non-ruminant animals. Fifteen bread wheat (Triticum aestivum L.) and 15 durum wheat (Triticum durum Desf.) genotypes were evaluated across six environments to determine contents of phytic acid (PA), inorganic P (Pi), total yellow pigment, total soluble phenolic compounds, free protein sulfhydryl groups (PSH), and also phytic acid P/P-i (P-p/P-i). The objective of this study was to quantify, for each trait the effects of environment, genotype, and their interaction; and the influence of climatic factors on the Genotype x Environment interaction (GEI) by the use of the factorial regression. GEI (P  lt  0.001) prevailed as source of variation over genotype (P  lt  0.001) in determining PA content in bread and durum wheat (44.3% and 34.7% of sum of squares-SS, respectively), PSH content in bread and durum wheat (27% and 28.4% of SS, respectively) and total soluble phenolic compounds content in durum wheat (35.5% of SS). The major contribution to the GEI represented climatic variables during stages of stem elongation for PA and phenolic compounds, and also flowering, fertilization, grain formation and grain filling for PSH. Total yellow pigment and Pi contents in bread and durum wheat were predominantly determined by genotype (P  lt  0.001). Models of climatic variables proved to be efficient in the explanation of more than 92% of the SS of GEI for PA and antioxidants contents.",
publisher = "Inst Investigaciones Agropecuarias, Chillan",
journal = "Chilean Journal of Agricultural Research",
title = "Genotype x Environment interaction for antioxidants and phytic acid contents in bread and durum wheat as influenced by climate",
volume = "75",
number = "2",
pages = "139-146",
doi = "10.4067/S0718-58392015000200001",
url = "conv_912"
}
Branković, G., Šurlan, G., Dragičević, V., Dodig, D., Žilić, S., Zorić, M., Dencić, S.,& Knežević, D.. (2015). Genotype x Environment interaction for antioxidants and phytic acid contents in bread and durum wheat as influenced by climate. in Chilean Journal of Agricultural Research
Inst Investigaciones Agropecuarias, Chillan., 75(2), 139-146.
https://doi.org/10.4067/S0718-58392015000200001
conv_912
Branković G, Šurlan G, Dragičević V, Dodig D, Žilić S, Zorić M, Dencić S, Knežević D. Genotype x Environment interaction for antioxidants and phytic acid contents in bread and durum wheat as influenced by climate. in Chilean Journal of Agricultural Research. 2015;75(2):139-146.
doi:10.4067/S0718-58392015000200001
conv_912 .
Branković, Gordana, Šurlan, Gordana, Dragičević, Vesna, Dodig, Dejan, Žilić, Slađana, Zorić, Miroslav, Dencić, Srbislav, Knežević, Desimir, "Genotype x Environment interaction for antioxidants and phytic acid contents in bread and durum wheat as influenced by climate" in Chilean Journal of Agricultural Research, 75, no. 2 (2015):139-146,
https://doi.org/10.4067/S0718-58392015000200001 .,
conv_912 .
7
12
12

Acrylamide in Soybean Products, Roasted Nuts, and Dried Fruits

Žilić, Slađana

(2015)

TY  - CHAP
AU  - Žilić, Slađana
PY  - 2015
UR  - http://rik.mrizp.rs/handle/123456789/600
AB  - The potential risk from dietary exposure to acrylamide, as well as its levels in different foods is still little known. At the same time, avoidance or elimination of foods containing acrylamide is impossible given that it could cause much worse health issues due to unbalanced diet or the presence of pathogens and indigestible nutrients from undercooked foods. In most of the populations, the major contributors to acrylamide intake are potato crisps and chips, bread, and coffee. Each of these foods contributes nearly to one-third of the total intake of acrylamide. Other food products can account for up to 10% of the total intake. Among others, acrylamide has been found in food products such as roasted hazelnuts, almonds, chestnuts, pistachios, and soybean products and in food that is not subjected to severe heating, such as dried fruits (e.g., plums, pears, apricots, figs, banana, and raisins). Although the contribution of some of these foods to the overall acrylamide intake is mostly marginal, the concentration of this contaminant therein can be very high. Therefore, the consideration of acrylamide concentrations in soybean products, roasted nuts, and dried fruits deserves the attention that is devoted to in this chapter.
T2  - Acrylamide in Food: Analysis, Content and Potential Health Effects
T1  - Acrylamide in Soybean Products, Roasted Nuts, and Dried Fruits
SP  - 197
EP  - 213
DO  - 10.1016/B978-0-12-802832-2.00010-3
UR  - conv_1021
ER  - 
@inbook{
author = "Žilić, Slađana",
year = "2015",
abstract = "The potential risk from dietary exposure to acrylamide, as well as its levels in different foods is still little known. At the same time, avoidance or elimination of foods containing acrylamide is impossible given that it could cause much worse health issues due to unbalanced diet or the presence of pathogens and indigestible nutrients from undercooked foods. In most of the populations, the major contributors to acrylamide intake are potato crisps and chips, bread, and coffee. Each of these foods contributes nearly to one-third of the total intake of acrylamide. Other food products can account for up to 10% of the total intake. Among others, acrylamide has been found in food products such as roasted hazelnuts, almonds, chestnuts, pistachios, and soybean products and in food that is not subjected to severe heating, such as dried fruits (e.g., plums, pears, apricots, figs, banana, and raisins). Although the contribution of some of these foods to the overall acrylamide intake is mostly marginal, the concentration of this contaminant therein can be very high. Therefore, the consideration of acrylamide concentrations in soybean products, roasted nuts, and dried fruits deserves the attention that is devoted to in this chapter.",
journal = "Acrylamide in Food: Analysis, Content and Potential Health Effects",
booktitle = "Acrylamide in Soybean Products, Roasted Nuts, and Dried Fruits",
pages = "197-213",
doi = "10.1016/B978-0-12-802832-2.00010-3",
url = "conv_1021"
}
Žilić, S.. (2015). Acrylamide in Soybean Products, Roasted Nuts, and Dried Fruits. in Acrylamide in Food: Analysis, Content and Potential Health Effects, 197-213.
https://doi.org/10.1016/B978-0-12-802832-2.00010-3
conv_1021
Žilić S. Acrylamide in Soybean Products, Roasted Nuts, and Dried Fruits. in Acrylamide in Food: Analysis, Content and Potential Health Effects. 2015;:197-213.
doi:10.1016/B978-0-12-802832-2.00010-3
conv_1021 .
Žilić, Slađana, "Acrylamide in Soybean Products, Roasted Nuts, and Dried Fruits" in Acrylamide in Food: Analysis, Content and Potential Health Effects (2015):197-213,
https://doi.org/10.1016/B978-0-12-802832-2.00010-3 .,
conv_1021 .
4
4

The polypeptide composition, structural properties and antioxidant capacity of gluten proteins of diverse bread and durum wheat varieties, and their relationship to the rheological performance of dough

Janković, Marijana; Žilić, Slađana; Barać, Miroljub; Pešić, Mirjana; Dodig, Dejan; Kandić, Vesna

(Wiley-Blackwell, Hoboken, 2015)

TY  - JOUR
AU  - Janković, Marijana
AU  - Žilić, Slađana
AU  - Barać, Miroljub
AU  - Pešić, Mirjana
AU  - Dodig, Dejan
AU  - Kandić, Vesna
PY  - 2015
UR  - http://rik.mrizp.rs/handle/123456789/577
AB  - The aim of this study was to compare five bread and five durum wheat genotypes for gliadins and glutenins profiles, the concentration of free sulphhydryl groups and disulphide bonds, antioxidant capacity of gluten proteins and their bread-making performance. On average, bread wheat had significantly higher concentration of total sulphur-rich (S-rich) and sulphur-poor (S-poor) subunits of gliadins, as well as total low molecular weight (LMW) and high molecular weight (HMW) subunits of glutenins than durum wheat. However, durum wheat had higher concentration of S-rich gamma-gliadins and S-poor D-LMW-glutenins, but did not possess S-poor omega-gliadins. The concentration of disulphide bonds and total cysteine was higher in the durum gluten than that in the bread gluten, as well as antioxidant capacity (on average 90.6 vs. 85.9 mmol Trolox Eq kg(-1), respectively). In contrast to the bread wheat, the concentration of HMW-glutenins was negatively associated with extensibility, as well as resistance to extension in durum wheat flour dough.
PB  - Wiley-Blackwell, Hoboken
T2  - International Journal of Food Science and Technology
T1  - The polypeptide composition, structural properties and antioxidant capacity of gluten proteins of diverse bread and durum wheat varieties, and their relationship to the rheological performance of dough
VL  - 50
IS  - 10
SP  - 2236
EP  - 2245
DO  - 10.1111/ijfs.12894
UR  - conv_915
ER  - 
@article{
author = "Janković, Marijana and Žilić, Slađana and Barać, Miroljub and Pešić, Mirjana and Dodig, Dejan and Kandić, Vesna",
year = "2015",
abstract = "The aim of this study was to compare five bread and five durum wheat genotypes for gliadins and glutenins profiles, the concentration of free sulphhydryl groups and disulphide bonds, antioxidant capacity of gluten proteins and their bread-making performance. On average, bread wheat had significantly higher concentration of total sulphur-rich (S-rich) and sulphur-poor (S-poor) subunits of gliadins, as well as total low molecular weight (LMW) and high molecular weight (HMW) subunits of glutenins than durum wheat. However, durum wheat had higher concentration of S-rich gamma-gliadins and S-poor D-LMW-glutenins, but did not possess S-poor omega-gliadins. The concentration of disulphide bonds and total cysteine was higher in the durum gluten than that in the bread gluten, as well as antioxidant capacity (on average 90.6 vs. 85.9 mmol Trolox Eq kg(-1), respectively). In contrast to the bread wheat, the concentration of HMW-glutenins was negatively associated with extensibility, as well as resistance to extension in durum wheat flour dough.",
publisher = "Wiley-Blackwell, Hoboken",
journal = "International Journal of Food Science and Technology",
title = "The polypeptide composition, structural properties and antioxidant capacity of gluten proteins of diverse bread and durum wheat varieties, and their relationship to the rheological performance of dough",
volume = "50",
number = "10",
pages = "2236-2245",
doi = "10.1111/ijfs.12894",
url = "conv_915"
}
Janković, M., Žilić, S., Barać, M., Pešić, M., Dodig, D.,& Kandić, V.. (2015). The polypeptide composition, structural properties and antioxidant capacity of gluten proteins of diverse bread and durum wheat varieties, and their relationship to the rheological performance of dough. in International Journal of Food Science and Technology
Wiley-Blackwell, Hoboken., 50(10), 2236-2245.
https://doi.org/10.1111/ijfs.12894
conv_915
Janković M, Žilić S, Barać M, Pešić M, Dodig D, Kandić V. The polypeptide composition, structural properties and antioxidant capacity of gluten proteins of diverse bread and durum wheat varieties, and their relationship to the rheological performance of dough. in International Journal of Food Science and Technology. 2015;50(10):2236-2245.
doi:10.1111/ijfs.12894
conv_915 .
Janković, Marijana, Žilić, Slađana, Barać, Miroljub, Pešić, Mirjana, Dodig, Dejan, Kandić, Vesna, "The polypeptide composition, structural properties and antioxidant capacity of gluten proteins of diverse bread and durum wheat varieties, and their relationship to the rheological performance of dough" in International Journal of Food Science and Technology, 50, no. 10 (2015):2236-2245,
https://doi.org/10.1111/ijfs.12894 .,
conv_915 .
7
7
6

Can the sprouting process applied to wheat improve the contents of vitamins and phenolic compounds and antioxidant capacity of the flour?

Žilić, Slađana; Janković, Marijana; Basić, Zorica; Hadži-Tašković-Šukalović, Vesna; Maksimović, Vuk; Filipović, Milomir

(Wiley, Hoboken, 2014)

TY  - JOUR
AU  - Žilić, Slađana
AU  - Janković, Marijana
AU  - Basić, Zorica
AU  - Hadži-Tašković-Šukalović, Vesna
AU  - Maksimović, Vuk
AU  - Filipović, Milomir
PY  - 2014
UR  - http://rik.mrizp.rs/handle/123456789/550
AB  - The content of tocopherols, B vitamins, as well as free soluble, soluble conjugated and insoluble bound phenolic compounds was determined in untreated, steeped and sprouted wheat grains. Antioxidant capacity of whole wheat grains and their phenolic fractions was also evaluated. Sprouting significantly increased the levels of tocopherols, niacin, riboflavin, as well as free and bound phenolic compounds improving nutritional value and antioxidant capacity of wheat grains/flour. After sprouting for 5days, the content of total phenolics, flavonoids and ferulic acid calculated as the sum of its fractions was increased by 9.9, 30.7 and 21.6%, respectively. The content of -, +- and -tocopherols was increased for 3.59-fold, 2.33-fold and 2.61-fold respectively, while the content of niacin, as predominant B vitamin, was increased for 1.19-fold after sprouting. The total antioxidant capacity of untreated, steeped and sprouted whole wheat grains was 19.44, 20.37 and 22.70mmol Trolox Eq/kg, respectively. Sprouted wheat, as a rich source of bioavailable phytochemicals, should be used to improve the nutritional quality of food.
PB  - Wiley, Hoboken
T2  - International Journal of Food Science and Technology
T1  - Can the sprouting process applied to wheat improve the contents of vitamins and phenolic compounds and antioxidant capacity of the flour?
VL  - 49
IS  - 4
SP  - 1040
EP  - 1047
DO  - 10.1111/ijfs.12397
UR  - conv_875
ER  - 
@article{
author = "Žilić, Slađana and Janković, Marijana and Basić, Zorica and Hadži-Tašković-Šukalović, Vesna and Maksimović, Vuk and Filipović, Milomir",
year = "2014",
abstract = "The content of tocopherols, B vitamins, as well as free soluble, soluble conjugated and insoluble bound phenolic compounds was determined in untreated, steeped and sprouted wheat grains. Antioxidant capacity of whole wheat grains and their phenolic fractions was also evaluated. Sprouting significantly increased the levels of tocopherols, niacin, riboflavin, as well as free and bound phenolic compounds improving nutritional value and antioxidant capacity of wheat grains/flour. After sprouting for 5days, the content of total phenolics, flavonoids and ferulic acid calculated as the sum of its fractions was increased by 9.9, 30.7 and 21.6%, respectively. The content of -, +- and -tocopherols was increased for 3.59-fold, 2.33-fold and 2.61-fold respectively, while the content of niacin, as predominant B vitamin, was increased for 1.19-fold after sprouting. The total antioxidant capacity of untreated, steeped and sprouted whole wheat grains was 19.44, 20.37 and 22.70mmol Trolox Eq/kg, respectively. Sprouted wheat, as a rich source of bioavailable phytochemicals, should be used to improve the nutritional quality of food.",
publisher = "Wiley, Hoboken",
journal = "International Journal of Food Science and Technology",
title = "Can the sprouting process applied to wheat improve the contents of vitamins and phenolic compounds and antioxidant capacity of the flour?",
volume = "49",
number = "4",
pages = "1040-1047",
doi = "10.1111/ijfs.12397",
url = "conv_875"
}
Žilić, S., Janković, M., Basić, Z., Hadži-Tašković-Šukalović, V., Maksimović, V.,& Filipović, M.. (2014). Can the sprouting process applied to wheat improve the contents of vitamins and phenolic compounds and antioxidant capacity of the flour?. in International Journal of Food Science and Technology
Wiley, Hoboken., 49(4), 1040-1047.
https://doi.org/10.1111/ijfs.12397
conv_875
Žilić S, Janković M, Basić Z, Hadži-Tašković-Šukalović V, Maksimović V, Filipović M. Can the sprouting process applied to wheat improve the contents of vitamins and phenolic compounds and antioxidant capacity of the flour?. in International Journal of Food Science and Technology. 2014;49(4):1040-1047.
doi:10.1111/ijfs.12397
conv_875 .
Žilić, Slađana, Janković, Marijana, Basić, Zorica, Hadži-Tašković-Šukalović, Vesna, Maksimović, Vuk, Filipović, Milomir, "Can the sprouting process applied to wheat improve the contents of vitamins and phenolic compounds and antioxidant capacity of the flour?" in International Journal of Food Science and Technology, 49, no. 4 (2014):1040-1047,
https://doi.org/10.1111/ijfs.12397 .,
conv_875 .
51
42
44

Chemical composition, bioactive compounds, antioxidant capacity and stability of floral maize (Zea mays L.) pollen

Žilić, Slađana; Janković, Marijana; Vančetović, Jelena; Maksimović, Vuk

(Elsevier Science Bv, Amsterdam, 2014)

TY  - JOUR
AU  - Žilić, Slađana
AU  - Janković, Marijana
AU  - Vančetović, Jelena
AU  - Maksimović, Vuk
PY  - 2014
UR  - http://rik.mrizp.rs/handle/123456789/538
AB  - The nutritional composition, the phenolic profiles and antioxidant capacity of the floral pollen from maize genotypes were evaluated. In addition, the antioxidant capacity, browning and wavelength spectra of melanoidins were investigated in the pollen samples stored at 4 degrees C for 7 days, dried at 40 degrees C for 6 h and exposed to a temperature of 100 degrees C during 12 h. The results showed that different maize pollen samples had diverse nutritional composition, antioxidant capacity and phenolic compounds were a major contributor to their antioxidant activities. Sweet maize pollen with the highest content of total phenolics and flavonoids had the highest antioxidant capacity (104.38 mmol trolox eq/kg). Quercetin diglycoside was the most abundant flavonoid in all pollen samples. Floral maize pollen could be used as a functional food ingredients, and dietary supplement with therapeutic effects. However, pollen is very susceptible to processes of Maillard reaction and phenolics oxidation and these factors must be considered when considering its use.
PB  - Elsevier Science Bv, Amsterdam
T2  - Journal of Functional Foods
T1  - Chemical composition, bioactive compounds, antioxidant capacity and stability of floral maize (Zea mays L.) pollen
VL  - 10
SP  - 65
EP  - 74
DO  - 10.1016/j.jff.2014.05.007
UR  - conv_886
ER  - 
@article{
author = "Žilić, Slađana and Janković, Marijana and Vančetović, Jelena and Maksimović, Vuk",
year = "2014",
abstract = "The nutritional composition, the phenolic profiles and antioxidant capacity of the floral pollen from maize genotypes were evaluated. In addition, the antioxidant capacity, browning and wavelength spectra of melanoidins were investigated in the pollen samples stored at 4 degrees C for 7 days, dried at 40 degrees C for 6 h and exposed to a temperature of 100 degrees C during 12 h. The results showed that different maize pollen samples had diverse nutritional composition, antioxidant capacity and phenolic compounds were a major contributor to their antioxidant activities. Sweet maize pollen with the highest content of total phenolics and flavonoids had the highest antioxidant capacity (104.38 mmol trolox eq/kg). Quercetin diglycoside was the most abundant flavonoid in all pollen samples. Floral maize pollen could be used as a functional food ingredients, and dietary supplement with therapeutic effects. However, pollen is very susceptible to processes of Maillard reaction and phenolics oxidation and these factors must be considered when considering its use.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "Journal of Functional Foods",
title = "Chemical composition, bioactive compounds, antioxidant capacity and stability of floral maize (Zea mays L.) pollen",
volume = "10",
pages = "65-74",
doi = "10.1016/j.jff.2014.05.007",
url = "conv_886"
}
Žilić, S., Janković, M., Vančetović, J.,& Maksimović, V.. (2014). Chemical composition, bioactive compounds, antioxidant capacity and stability of floral maize (Zea mays L.) pollen. in Journal of Functional Foods
Elsevier Science Bv, Amsterdam., 10, 65-74.
https://doi.org/10.1016/j.jff.2014.05.007
conv_886
Žilić S, Janković M, Vančetović J, Maksimović V. Chemical composition, bioactive compounds, antioxidant capacity and stability of floral maize (Zea mays L.) pollen. in Journal of Functional Foods. 2014;10:65-74.
doi:10.1016/j.jff.2014.05.007
conv_886 .
Žilić, Slađana, Janković, Marijana, Vančetović, Jelena, Maksimović, Vuk, "Chemical composition, bioactive compounds, antioxidant capacity and stability of floral maize (Zea mays L.) pollen" in Journal of Functional Foods, 10 (2014):65-74,
https://doi.org/10.1016/j.jff.2014.05.007 .,
conv_886 .
29
31
29