Simić, Marijana

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orcid::0000-0002-6719-7982
  • Simić, Marijana (11)
  • Janković, Marijana (9)

Author's Bibliography

Optimization of anthocyanins extraction process from black soybean seed coat for the preparation of maize-based functional food

Nikolić, Valentina; Žilić, Slađana; Simić, Marijana; Perić, Vesna; Srdić, Jelena; Vasić, Marko G.

(Novi Sad : National Society of Processing and Energy in Agriculture, 2022-03-17)

TY  - JOUR
AU  - Nikolić, Valentina
AU  - Žilić, Slađana
AU  - Simić, Marijana
AU  - Perić, Vesna
AU  - Srdić, Jelena
AU  - Vasić, Marko G.
PY  - 2022-03-17
UR  - http://rik.mrizp.rs/handle/123456789/847
AB  - Black  soybean  seed  coat  has  a  considerable  content  of  anthocyanins  which  can  providea  positive  effect  on  the  health  of  the  consumers through food products enriched with the extracts of these valuable bioactive compounds. Nevertheless, the use of soybean seed  coat,  a  by-product  from  soybean  processing,  additionally  valorizes  this  raw  material.The  possibility  of  enrichment  of  sweet maize  grains  with  anthocyanin  extract  was  investigated.  Several  procedures  with  acetic  acid  were  applied  in  the  experiments  of  anthocyanins  extraction  from  black  soybean  seed  coat.  During  the  marination  process,  the  grains  were  stained,  changing  their  standard yellow color to a crimson red. Since the brines with the addition of citric acid became cloudy (opalescent) after some time, lactic  acid  was  used  as  an  anthocyanin  stabilizer  in  the  continuation  of  the  research.  Depending  on  the  extraction  conditions,  the spectrophotometrically determined content of total anthocyanins in the solution varied from 3541.90 to 5387.70 μg CGE/g d.m., and in the marinated maize grain between 179.89 and 286.05 μg CGE/g d.m. After seven days, the total anthocyanin content in the grain did not increase significantly, so this aging period was selected as optimal for marinating maize products.
AB  - Semenjača  crne  soje  ima  značajan  sadržaj  antocijana,  koji  mogu  pozitivno  uticati  na  zdravlje  potrošača  kroz  prehrambene  proizvode  obogaćene  ekstraktima  ovih  vrednih  bioaktivnih  jedinjenja.  Istovremeno,  upotrebom  sojine  semenjače,  sporednog  proizvoda prerade soje, dodatno se valorizuje ova sirovinu. Ispitivana je mogućnost obogaćivanja zrna kukuruza šećerca ekstraktom antocijana.  U  eksperimentima  ekstrakcije  antocijana  iz  semenjače  crne  soje  primenjeno  je  nekoliko  postupaka  sa  sirćetnom kiselinom.  Tokom  procesa  mariniranja,  zrna  su  promenila  boju,  menjajući  standardnu  žutu  boju  u  tamnocrvenu.  S  obzirom  da  su  posle izvesnog vremena nalivi za mariniranje sa dodatkom limunske kiseline postali zamućeni (opalescentni), u nastavku istraživanja je  korišćena  mlečna  kiselina  kao  stabilizator  antocijana.  U  zavisnosti  od  uslova  ekstrakcije,  spektrofotometrijski  utvrđen  sadržaj  ukupnih  antocijana  u  rastvoru  varirao  je  od  3541,90  do  5387,70  mg  CGE/g  d.m.,  a  u  zrnu  mariniranog  kukuruza  između  179,89  i  286,05  mg  CGE/g.  Posle  sedam  dana,  ukupan  sadržaj  antocijana  u  zrnu  nije  značajno  povećan,  pa  je  ovaj  period  odležavanja  izabran kao optimalan za mariniranje proizvoda od kukuruza.
PB  - Novi Sad : National Society of Processing and Energy in Agriculture
PB  - Novi Sad : Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi
T2  - Journal on Processing and Energy in Agriculture
T1  - Optimization of anthocyanins extraction process from black soybean seed coat for the preparation of maize-based functional food
T1  - Optimizacija procesa ekstrakcije antocijana iz semenjače crne soje za pripremu funkcionalne hrane od kukuruza
VL  - 26
IS  - 1
SP  - 19
EP  - 22
DO  - 10.5937/jpea%v-36635
ER  - 
@article{
author = "Nikolić, Valentina and Žilić, Slađana and Simić, Marijana and Perić, Vesna and Srdić, Jelena and Vasić, Marko G.",
year = "2022-03-17",
abstract = "Black  soybean  seed  coat  has  a  considerable  content  of  anthocyanins  which  can  providea  positive  effect  on  the  health  of  the  consumers through food products enriched with the extracts of these valuable bioactive compounds. Nevertheless, the use of soybean seed  coat,  a  by-product  from  soybean  processing,  additionally  valorizes  this  raw  material.The  possibility  of  enrichment  of  sweet maize  grains  with  anthocyanin  extract  was  investigated.  Several  procedures  with  acetic  acid  were  applied  in  the  experiments  of  anthocyanins  extraction  from  black  soybean  seed  coat.  During  the  marination  process,  the  grains  were  stained,  changing  their  standard yellow color to a crimson red. Since the brines with the addition of citric acid became cloudy (opalescent) after some time, lactic  acid  was  used  as  an  anthocyanin  stabilizer  in  the  continuation  of  the  research.  Depending  on  the  extraction  conditions,  the spectrophotometrically determined content of total anthocyanins in the solution varied from 3541.90 to 5387.70 μg CGE/g d.m., and in the marinated maize grain between 179.89 and 286.05 μg CGE/g d.m. After seven days, the total anthocyanin content in the grain did not increase significantly, so this aging period was selected as optimal for marinating maize products., Semenjača  crne  soje  ima  značajan  sadržaj  antocijana,  koji  mogu  pozitivno  uticati  na  zdravlje  potrošača  kroz  prehrambene  proizvode  obogaćene  ekstraktima  ovih  vrednih  bioaktivnih  jedinjenja.  Istovremeno,  upotrebom  sojine  semenjače,  sporednog  proizvoda prerade soje, dodatno se valorizuje ova sirovinu. Ispitivana je mogućnost obogaćivanja zrna kukuruza šećerca ekstraktom antocijana.  U  eksperimentima  ekstrakcije  antocijana  iz  semenjače  crne  soje  primenjeno  je  nekoliko  postupaka  sa  sirćetnom kiselinom.  Tokom  procesa  mariniranja,  zrna  su  promenila  boju,  menjajući  standardnu  žutu  boju  u  tamnocrvenu.  S  obzirom  da  su  posle izvesnog vremena nalivi za mariniranje sa dodatkom limunske kiseline postali zamućeni (opalescentni), u nastavku istraživanja je  korišćena  mlečna  kiselina  kao  stabilizator  antocijana.  U  zavisnosti  od  uslova  ekstrakcije,  spektrofotometrijski  utvrđen  sadržaj  ukupnih  antocijana  u  rastvoru  varirao  je  od  3541,90  do  5387,70  mg  CGE/g  d.m.,  a  u  zrnu  mariniranog  kukuruza  između  179,89  i  286,05  mg  CGE/g.  Posle  sedam  dana,  ukupan  sadržaj  antocijana  u  zrnu  nije  značajno  povećan,  pa  je  ovaj  period  odležavanja  izabran kao optimalan za mariniranje proizvoda od kukuruza.",
publisher = "Novi Sad : National Society of Processing and Energy in Agriculture, Novi Sad : Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi",
journal = "Journal on Processing and Energy in Agriculture",
title = "Optimization of anthocyanins extraction process from black soybean seed coat for the preparation of maize-based functional food, Optimizacija procesa ekstrakcije antocijana iz semenjače crne soje za pripremu funkcionalne hrane od kukuruza",
volume = "26",
number = "1",
pages = "19-22",
doi = "10.5937/jpea%v-36635"
}
Nikolić, V., Žilić, S., Simić, M., Perić, V., Srdić, J.,& Vasić, M. G.. (2022-03-17). Optimization of anthocyanins extraction process from black soybean seed coat for the preparation of maize-based functional food. in Journal on Processing and Energy in Agriculture
Novi Sad : National Society of Processing and Energy in Agriculture., 26(1), 19-22.
https://doi.org/10.5937/jpea%v-36635
Nikolić V, Žilić S, Simić M, Perić V, Srdić J, Vasić MG. Optimization of anthocyanins extraction process from black soybean seed coat for the preparation of maize-based functional food. in Journal on Processing and Energy in Agriculture. 2022;26(1):19-22.
doi:10.5937/jpea%v-36635 .
Nikolić, Valentina, Žilić, Slađana, Simić, Marijana, Perić, Vesna, Srdić, Jelena, Vasić, Marko G., "Optimization of anthocyanins extraction process from black soybean seed coat for the preparation of maize-based functional food" in Journal on Processing and Energy in Agriculture, 26, no. 1 (2022-03-17):19-22,
https://doi.org/10.5937/jpea%v-36635 . .

The variability and interdependence of basic technological quality parameters of maize hybrids in long-term research

Nikolić, Valentina; Babić, Vojka; Kravić, Natalija; Filipović, Milomir; Žilić, Slađana; Simić, Marijana; Radosavljević, Milica

(Belgrade : Serbian Association of Plant Breedings and Seed Producers, 2022-01-21)

TY  - JOUR
AU  - Nikolić, Valentina
AU  - Babić, Vojka
AU  - Kravić, Natalija
AU  - Filipović, Milomir
AU  - Žilić, Slađana
AU  - Simić, Marijana
AU  - Radosavljević, Milica
PY  - 2022-01-21
UR  - http://rik.mrizp.rs/handle/123456789/849
AB  - In the process of hybrid maize breeding, the greatest attention is directed towards increasing the level and stability of the yield, while grain quality is of secondary importance. The very
principles of hybrid breeding, as well as the economic aspects and competition between different breeding companies, have led to an enormous narrowing of the genetic basis of commercial
maize hybrids. Concurrently, there is usually a small number of often related hybrids of similar
technological and nutritional quality present on the market. Six best-selling ZP maize hybrids
in the previous ten years were chosen as the subject of this study. In the period from 2009-2018,
both the yield components and parameters of technological and nutritional quality of the grain
were studied. It was found that the examined parameters varied a lot in different years of production and that some parameters were more influenced by genotype (number of kernel rows per ear,
portion of pericarp, and crude fiber content) while others were more influenced by the environment (kernel weight per ear, total protein, starch, and oil content, respectively). The amount and
the distribution of precipitation during the vegetative period affected not only the yield components i.e. grain yield but also the technological qualitz parametres and nutritional properties of
the grain. Based on the observed parental components, it is evident that they are related hybrids
that, despite the high genotype by environment interactions, consequently have similar parameters of technological quality and nutritional composition. The imperative is to develop special
breeding programs aiming to create both the starting material and parental components to provide hybrids of improved technological quality and nutritional properties on the market. In that
way, the needs of the processing industry for raw materials of certain characteristics can be met.
AB  - U procesu hibridnog oplemenjivanja kukuruza, najviše pažnje se posvećuje povećanju nivoa
i stabilnosti prinosa, dok je kvalitet zrna od sekundarnog značaja. Sami principi hibridnog oplemenjivanja, kao i ekonomski aspekti i konkurencija između različitih oplemenjivačkih kuća,
doveli su do enormnog suženja genetičke osnove komercijalnih hibrida kukuruza. Na tržištu je
istovremeno najčešće prisutan mali broj, često srodnih hibrida sličnog tehnološkog i nutritivnog
kvaliteta. Za ovo istraživanje je odabrano šest ZP hibrida kukuruza najprodavanijih u prethodnih
deset godina. U periodu od 2009-2018. godine, praćene su, kako komponente prinosa, tako i
parametri tehnološkog i nutritivnog kvaliteta zrna. Utvrđeno je da su ispitivani parametri veoma
varirali u različitim godinama gajenja, kao i da su neki parametri bili pod većim uticajem genotipa (broj redova zrna, udeo perikarpa i sirove celuloze), a neki pod većim uticajem spoljašnje sredine (masa zrna po klipu, udeo ukupnih proteina, skroba i ulja, respektivno). Količina i raspored
padavina u toku vegetativnog perioda su uticali ne samo na komponente prinosa, odnosno na
prinos zrna, već i na parametre tehnološkog kvaliteta i nutritivna svojstva. Na osnovu posmatranih roditeljskih komponenata, evidentno je da se radi o srodnim hibridima koji, bez obzira na
visoke interakcije između genotipa i spoljašnje sredine, posledično imaju slične parametre tehnološkog kvaliteta kao i nutritivni sastav. Neophodno je razvijati posebne oplemenjivačke programe
koji imaju za cilj stvaranje kako početnog materijala, tako i roditeljskih komponenata, kako bi
se na tržištu obezbedili hibridi poboljšanog tehnološkog kvaliteta i nutritivnih svojstava i na taj
način zadovoljile potrebe prerađivačke industrije za sirovinama određenih karakteristika.
PB  - Belgrade : Serbian Association of Plant Breedings and Seed Producers
PB  - Beograd : Društvo selekcionara i semenara Republike Srbije
T2  - Selekcija i semenarstvo
T1  - The variability and interdependence of basic technological quality parameters of maize hybrids in long-term research
T1  - Varijabilnost i međuzavisnost osnovnih parametara tehnološkog kvaliteta hibrida kukuruza u dugoročnim istraživanjima
VL  - 27
IS  - 2
SP  - 21
EP  - 33
DO  - 10.5937/SelSem2102021N
ER  - 
@article{
author = "Nikolić, Valentina and Babić, Vojka and Kravić, Natalija and Filipović, Milomir and Žilić, Slađana and Simić, Marijana and Radosavljević, Milica",
year = "2022-01-21",
abstract = "In the process of hybrid maize breeding, the greatest attention is directed towards increasing the level and stability of the yield, while grain quality is of secondary importance. The very
principles of hybrid breeding, as well as the economic aspects and competition between different breeding companies, have led to an enormous narrowing of the genetic basis of commercial
maize hybrids. Concurrently, there is usually a small number of often related hybrids of similar
technological and nutritional quality present on the market. Six best-selling ZP maize hybrids
in the previous ten years were chosen as the subject of this study. In the period from 2009-2018,
both the yield components and parameters of technological and nutritional quality of the grain
were studied. It was found that the examined parameters varied a lot in different years of production and that some parameters were more influenced by genotype (number of kernel rows per ear,
portion of pericarp, and crude fiber content) while others were more influenced by the environment (kernel weight per ear, total protein, starch, and oil content, respectively). The amount and
the distribution of precipitation during the vegetative period affected not only the yield components i.e. grain yield but also the technological qualitz parametres and nutritional properties of
the grain. Based on the observed parental components, it is evident that they are related hybrids
that, despite the high genotype by environment interactions, consequently have similar parameters of technological quality and nutritional composition. The imperative is to develop special
breeding programs aiming to create both the starting material and parental components to provide hybrids of improved technological quality and nutritional properties on the market. In that
way, the needs of the processing industry for raw materials of certain characteristics can be met., U procesu hibridnog oplemenjivanja kukuruza, najviše pažnje se posvećuje povećanju nivoa
i stabilnosti prinosa, dok je kvalitet zrna od sekundarnog značaja. Sami principi hibridnog oplemenjivanja, kao i ekonomski aspekti i konkurencija između različitih oplemenjivačkih kuća,
doveli su do enormnog suženja genetičke osnove komercijalnih hibrida kukuruza. Na tržištu je
istovremeno najčešće prisutan mali broj, često srodnih hibrida sličnog tehnološkog i nutritivnog
kvaliteta. Za ovo istraživanje je odabrano šest ZP hibrida kukuruza najprodavanijih u prethodnih
deset godina. U periodu od 2009-2018. godine, praćene su, kako komponente prinosa, tako i
parametri tehnološkog i nutritivnog kvaliteta zrna. Utvrđeno je da su ispitivani parametri veoma
varirali u različitim godinama gajenja, kao i da su neki parametri bili pod većim uticajem genotipa (broj redova zrna, udeo perikarpa i sirove celuloze), a neki pod većim uticajem spoljašnje sredine (masa zrna po klipu, udeo ukupnih proteina, skroba i ulja, respektivno). Količina i raspored
padavina u toku vegetativnog perioda su uticali ne samo na komponente prinosa, odnosno na
prinos zrna, već i na parametre tehnološkog kvaliteta i nutritivna svojstva. Na osnovu posmatranih roditeljskih komponenata, evidentno je da se radi o srodnim hibridima koji, bez obzira na
visoke interakcije između genotipa i spoljašnje sredine, posledično imaju slične parametre tehnološkog kvaliteta kao i nutritivni sastav. Neophodno je razvijati posebne oplemenjivačke programe
koji imaju za cilj stvaranje kako početnog materijala, tako i roditeljskih komponenata, kako bi
se na tržištu obezbedili hibridi poboljšanog tehnološkog kvaliteta i nutritivnih svojstava i na taj
način zadovoljile potrebe prerađivačke industrije za sirovinama određenih karakteristika.",
publisher = "Belgrade : Serbian Association of Plant Breedings and Seed Producers, Beograd : Društvo selekcionara i semenara Republike Srbije",
journal = "Selekcija i semenarstvo",
title = "The variability and interdependence of basic technological quality parameters of maize hybrids in long-term research, Varijabilnost i međuzavisnost osnovnih parametara tehnološkog kvaliteta hibrida kukuruza u dugoročnim istraživanjima",
volume = "27",
number = "2",
pages = "21-33",
doi = "10.5937/SelSem2102021N"
}
Nikolić, V., Babić, V., Kravić, N., Filipović, M., Žilić, S., Simić, M.,& Radosavljević, M.. (2022-01-21). The variability and interdependence of basic technological quality parameters of maize hybrids in long-term research. in Selekcija i semenarstvo
Belgrade : Serbian Association of Plant Breedings and Seed Producers., 27(2), 21-33.
https://doi.org/10.5937/SelSem2102021N
Nikolić V, Babić V, Kravić N, Filipović M, Žilić S, Simić M, Radosavljević M. The variability and interdependence of basic technological quality parameters of maize hybrids in long-term research. in Selekcija i semenarstvo. 2022;27(2):21-33.
doi:10.5937/SelSem2102021N .
Nikolić, Valentina, Babić, Vojka, Kravić, Natalija, Filipović, Milomir, Žilić, Slađana, Simić, Marijana, Radosavljević, Milica, "The variability and interdependence of basic technological quality parameters of maize hybrids in long-term research" in Selekcija i semenarstvo, 27, no. 2 (2022-01-21):21-33,
https://doi.org/10.5937/SelSem2102021N . .

Acrylamide in Corn-Based Thermally Processed Foods: A Review

Žilić, Slađana; Nikolić, Valentina; Mogol, Burce Atac; Hamzalioglu, Aytul; Tas, Neslihan Goncuoglu; Kocadagli, Tolgahan; Simić, Marijana; Gokmen, Vural

(Washington : ACS Publications, 2022)

TY  - JOUR
AU  - Žilić, Slađana
AU  - Nikolić, Valentina
AU  - Mogol, Burce Atac
AU  - Hamzalioglu, Aytul
AU  - Tas, Neslihan Goncuoglu
AU  - Kocadagli, Tolgahan
AU  - Simić, Marijana
AU  - Gokmen, Vural
PY  - 2022
UR  - http://rik.mrizp.rs/handle/123456789/855
AB  - Widely consumed thermally processed corn-based foods can have a great contribution to acrylamide dietary intake,
thus bearing a high public health risk and requiring attention and application of strategies for its reduction. This paper reviews the
literature on the acrylamide content of corn-based food products present in the market around the world. The potential of corn for
acrylamide formation due to its content of free asparagine and reducing sugars is described. Human exposure to acrylamide from
corn-based foods is also discussed. The content of acrylamide in corn/tortilla chips, popcorn, and corn flakes, as widely consumed
products all over the world, is reported in the literature to be between 5 and 6360 μg/kg, between <LOD and 2220 μg/kg and
between <LOD and 1186 μg/kg, respectively. Although these products are important acrylamide sources in the common diet of all
age populations, higher intake values occurred among younger generations.
PB  - Washington : ACS Publications
T2  - Journal of agricultural and food chemistry
T1  - Acrylamide in Corn-Based Thermally Processed Foods: A Review
VL  - 70
SP  - 4165
EP  - 4181
DO  - 10.1021/acs.jafc.1c07249
ER  - 
@article{
author = "Žilić, Slađana and Nikolić, Valentina and Mogol, Burce Atac and Hamzalioglu, Aytul and Tas, Neslihan Goncuoglu and Kocadagli, Tolgahan and Simić, Marijana and Gokmen, Vural",
year = "2022",
abstract = "Widely consumed thermally processed corn-based foods can have a great contribution to acrylamide dietary intake,
thus bearing a high public health risk and requiring attention and application of strategies for its reduction. This paper reviews the
literature on the acrylamide content of corn-based food products present in the market around the world. The potential of corn for
acrylamide formation due to its content of free asparagine and reducing sugars is described. Human exposure to acrylamide from
corn-based foods is also discussed. The content of acrylamide in corn/tortilla chips, popcorn, and corn flakes, as widely consumed
products all over the world, is reported in the literature to be between 5 and 6360 μg/kg, between <LOD and 2220 μg/kg and
between <LOD and 1186 μg/kg, respectively. Although these products are important acrylamide sources in the common diet of all
age populations, higher intake values occurred among younger generations.",
publisher = "Washington : ACS Publications",
journal = "Journal of agricultural and food chemistry",
title = "Acrylamide in Corn-Based Thermally Processed Foods: A Review",
volume = "70",
pages = "4165-4181",
doi = "10.1021/acs.jafc.1c07249"
}
Žilić, S., Nikolić, V., Mogol, B. A., Hamzalioglu, A., Tas, N. G., Kocadagli, T., Simić, M.,& Gokmen, V.. (2022). Acrylamide in Corn-Based Thermally Processed Foods: A Review. in Journal of agricultural and food chemistry
Washington : ACS Publications., 70, 4165-4181.
https://doi.org/10.1021/acs.jafc.1c07249
Žilić S, Nikolić V, Mogol BA, Hamzalioglu A, Tas NG, Kocadagli T, Simić M, Gokmen V. Acrylamide in Corn-Based Thermally Processed Foods: A Review. in Journal of agricultural and food chemistry. 2022;70:4165-4181.
doi:10.1021/acs.jafc.1c07249 .
Žilić, Slađana, Nikolić, Valentina, Mogol, Burce Atac, Hamzalioglu, Aytul, Tas, Neslihan Goncuoglu, Kocadagli, Tolgahan, Simić, Marijana, Gokmen, Vural, "Acrylamide in Corn-Based Thermally Processed Foods: A Review" in Journal of agricultural and food chemistry, 70 (2022):4165-4181,
https://doi.org/10.1021/acs.jafc.1c07249 . .
1

Possibilities of dried distillers' grains with solubles application in animal feed

Nikolić, Valentina; Milašinović Šeremešić, Marija; Radosavljević, Milica; Simić, Marijana; Žilić, Slađana; Vančetović, Jelena; Božinović, Sofija

(Novi Sad : National Society of Processing and Energy in Agriculture, 2021-11-30)

TY  - JOUR
AU  - Nikolić, Valentina
AU  - Milašinović Šeremešić, Marija
AU  - Radosavljević, Milica
AU  - Simić, Marijana
AU  - Žilić, Slađana
AU  - Vančetović, Jelena
AU  - Božinović, Sofija
PY  - 2021-11-30
UR  - http://rik.mrizp.rs/handle/123456789/845
AB  - The possibility of utilization of dried distillers’ grains with solubles (DDGS) in animal feed was investigated. Samples of maize
hybrids ZP 548 and ZP 655b, and DDGS obtained from hybrids ZP 548 and ZP 548c were used as components of the feed. The total
protein content ranged from 12.42% to 31.18%, moisture from 5.49% to 9.55, and ash content from 1.85% to 4.37%. The contents of
NDF, ADF, ADL, hemicellulose and cellulose fibers ranged from: 13.90% to 48.13%; 2.9% to 20.69%; 0.27% to 2.44%; 10.69% to
30.17%, 2.62% to 18.32%, respectively. In vitro, dry matter digestibility ranged from 55.20% to 89.76%. It was concluded that the
samples of DDG obtained from red and yellow maize hybrids kernel are very suitable as components for the preparation of animal
feed.
AB  - Ispitivana je mogućnost primene suve kukuruzne džibre u smešama za ishranu domaćih životinja. Kao komponente korišćeni su
uzorci cele biljke i zrna hibrida ZP 548 i ZP 655b i uzorci džibre dobijeni od hibrida ZP 548 i ZP 548c (hibrid crvenog zrna). Uzorci
kukuruzne džibre, sporednog produkta iz proizvodnje bioetanola, dobijeni su postupkom odvojene dvostepene hidrolize i fermentacije
skroba iz kukuruznog brašna. Metoda se zasniva na korišćenju enzimskih preparata u fazama hidrolize i primeni kvasca S. cerevisiae
var. ellipsoideus tokom fermentacije. Uzorci džibre sušeni su u ventilacionoj sušnici na temperaturi 60˚C u trajanju od 48h, a potom
samleveni u laboratorijskom mlinu. Sadržaj proteina kretao se od 12,42% do 31,18%, vlage od 5,49% do 9,55%, a pepela od 1,85%
do 4,37%. Sadržaj NDF-a kretao se od 13,90% (zrno ZP 548 + 15% džibre ZP 548) do 48,13% (cela biljka ZP 655b + 20% džibre
ZP 548c); ADF-a od 2,96% (zrno ZP 548 +15% džibre ZP 548c) do 20,69% (cela biljka ZP 655b + 10% džibre ZP 548c); ADL-a od
0,27% do 2,44f%: hemiceluloze od 10,69% do 30,17% i celuloze od 2,62% do 18,32%. In vitro svarljivost suve materije određena
enzimskom pepsin-celulaznom metodom kretala se u rasponu od 55,20% do 89,76%. Na osnovu dobijenih rezultata ustanovljeno je
da su uzorci suve kukuruzne džibre dobijeni od zrna žutog i crvenog hibrida kukuruza pogodni kao hranivo za pripremu smeša za
ishranu domaćih životinja.
PB  - Novi Sad : National Society of Processing and Energy in Agriculture
PB  - Novi Sad : Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi
T2  - Journal on Processing and Energy in Agriculture
T1  - Possibilities of dried distillers' grains with solubles application in animal feed
T1  - Mogućnosti primene suve destilerijske džibre u smešama za ishranu životinja
VL  - 25
IS  - 3
SP  - 96
EP  - 100
DO  - 10.5937/jpea25-34890
ER  - 
@article{
author = "Nikolić, Valentina and Milašinović Šeremešić, Marija and Radosavljević, Milica and Simić, Marijana and Žilić, Slađana and Vančetović, Jelena and Božinović, Sofija",
year = "2021-11-30",
abstract = "The possibility of utilization of dried distillers’ grains with solubles (DDGS) in animal feed was investigated. Samples of maize
hybrids ZP 548 and ZP 655b, and DDGS obtained from hybrids ZP 548 and ZP 548c were used as components of the feed. The total
protein content ranged from 12.42% to 31.18%, moisture from 5.49% to 9.55, and ash content from 1.85% to 4.37%. The contents of
NDF, ADF, ADL, hemicellulose and cellulose fibers ranged from: 13.90% to 48.13%; 2.9% to 20.69%; 0.27% to 2.44%; 10.69% to
30.17%, 2.62% to 18.32%, respectively. In vitro, dry matter digestibility ranged from 55.20% to 89.76%. It was concluded that the
samples of DDG obtained from red and yellow maize hybrids kernel are very suitable as components for the preparation of animal
feed., Ispitivana je mogućnost primene suve kukuruzne džibre u smešama za ishranu domaćih životinja. Kao komponente korišćeni su
uzorci cele biljke i zrna hibrida ZP 548 i ZP 655b i uzorci džibre dobijeni od hibrida ZP 548 i ZP 548c (hibrid crvenog zrna). Uzorci
kukuruzne džibre, sporednog produkta iz proizvodnje bioetanola, dobijeni su postupkom odvojene dvostepene hidrolize i fermentacije
skroba iz kukuruznog brašna. Metoda se zasniva na korišćenju enzimskih preparata u fazama hidrolize i primeni kvasca S. cerevisiae
var. ellipsoideus tokom fermentacije. Uzorci džibre sušeni su u ventilacionoj sušnici na temperaturi 60˚C u trajanju od 48h, a potom
samleveni u laboratorijskom mlinu. Sadržaj proteina kretao se od 12,42% do 31,18%, vlage od 5,49% do 9,55%, a pepela od 1,85%
do 4,37%. Sadržaj NDF-a kretao se od 13,90% (zrno ZP 548 + 15% džibre ZP 548) do 48,13% (cela biljka ZP 655b + 20% džibre
ZP 548c); ADF-a od 2,96% (zrno ZP 548 +15% džibre ZP 548c) do 20,69% (cela biljka ZP 655b + 10% džibre ZP 548c); ADL-a od
0,27% do 2,44f%: hemiceluloze od 10,69% do 30,17% i celuloze od 2,62% do 18,32%. In vitro svarljivost suve materije određena
enzimskom pepsin-celulaznom metodom kretala se u rasponu od 55,20% do 89,76%. Na osnovu dobijenih rezultata ustanovljeno je
da su uzorci suve kukuruzne džibre dobijeni od zrna žutog i crvenog hibrida kukuruza pogodni kao hranivo za pripremu smeša za
ishranu domaćih životinja.",
publisher = "Novi Sad : National Society of Processing and Energy in Agriculture, Novi Sad : Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi",
journal = "Journal on Processing and Energy in Agriculture",
title = "Possibilities of dried distillers' grains with solubles application in animal feed, Mogućnosti primene suve destilerijske džibre u smešama za ishranu životinja",
volume = "25",
number = "3",
pages = "96-100",
doi = "10.5937/jpea25-34890"
}
Nikolić, V., Milašinović Šeremešić, M., Radosavljević, M., Simić, M., Žilić, S., Vančetović, J.,& Božinović, S.. (2021-11-30). Possibilities of dried distillers' grains with solubles application in animal feed. in Journal on Processing and Energy in Agriculture
Novi Sad : National Society of Processing and Energy in Agriculture., 25(3), 96-100.
https://doi.org/10.5937/jpea25-34890
Nikolić V, Milašinović Šeremešić M, Radosavljević M, Simić M, Žilić S, Vančetović J, Božinović S. Possibilities of dried distillers' grains with solubles application in animal feed. in Journal on Processing and Energy in Agriculture. 2021;25(3):96-100.
doi:10.5937/jpea25-34890 .
Nikolić, Valentina, Milašinović Šeremešić, Marija, Radosavljević, Milica, Simić, Marijana, Žilić, Slađana, Vančetović, Jelena, Božinović, Sofija, "Possibilities of dried distillers' grains with solubles application in animal feed" in Journal on Processing and Energy in Agriculture, 25, no. 3 (2021-11-30):96-100,
https://doi.org/10.5937/jpea25-34890 . .

Mogućnosti primene hibrida kukuruza u proizvodnji baby corn konzervisane hrane

Nikolić, Valentina; Žilić, Slađana; Simić, Marijana; Vasić, Marko G.; Srdić, Jelena; Delić, Nenad; Delić, Nenad

(Novi Sad : National Society of Processing and Energy in Agriculture, 2021-05-07)

TY  - JOUR
AU  - Nikolić, Valentina
AU  - Žilić, Slađana
AU  - Simić, Marijana
AU  - Vasić, Marko G.
AU  - Srdić, Jelena
AU  - Delić, Nenad
AU  - Delić, Nenad
PY  - 2021-05-07
UR  - http://rik.mrizp.rs/handle/123456789/846
AB  - Five maize hybrids were used in this research: two yellow and one white dent, sweet hybrid, and yellow popcorn. Five brine
recipes with acetic acid were examined, of which two with the addition of potassium sorbate. The brines with preservatives were
stable for 16 months without colour changes of the liquid and corn cobs. The pH of brines ranged from 3.39 to 3.89. Canned hybrids
ZP 366 and ZP 611k in brine without sugar, and with the addition of potassium sorbate and potassium metabisulfite marked as
Number 5, showed the best sensory characteristics. The protein content determined in ZP 366 (9.56 %) and ZP 611k (10.23 %) did
not vary significantly compared to whole-grain maize flour, while crude fibre content (7.67 and 6.88 %), and ash content (21.96 and
20.72 %) were significantly higher than in flour (crude fibre: 2.40; 2.64 %, ash:1.35; 1.48 %, respectively). This research will be
continued in order to implement preliminary findings and new data on this subject
PB  - Novi Sad : National Society of Processing and Energy in Agriculture
PB  - Novi Sad : Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi
T2  - Journal on Processing and Energy in Agriculture
T1  - Mogućnosti primene hibrida kukuruza u proizvodnji baby corn konzervisane hrane
T1  - Possibilities of maize hybrids utilization in canned baby corn production
VL  - 25
IS  - 1
SP  - 16
EP  - 19
DO  - 10.5937/jpea25-30887
ER  - 
@article{
author = "Nikolić, Valentina and Žilić, Slađana and Simić, Marijana and Vasić, Marko G. and Srdić, Jelena and Delić, Nenad and Delić, Nenad",
year = "2021-05-07",
abstract = "Five maize hybrids were used in this research: two yellow and one white dent, sweet hybrid, and yellow popcorn. Five brine
recipes with acetic acid were examined, of which two with the addition of potassium sorbate. The brines with preservatives were
stable for 16 months without colour changes of the liquid and corn cobs. The pH of brines ranged from 3.39 to 3.89. Canned hybrids
ZP 366 and ZP 611k in brine without sugar, and with the addition of potassium sorbate and potassium metabisulfite marked as
Number 5, showed the best sensory characteristics. The protein content determined in ZP 366 (9.56 %) and ZP 611k (10.23 %) did
not vary significantly compared to whole-grain maize flour, while crude fibre content (7.67 and 6.88 %), and ash content (21.96 and
20.72 %) were significantly higher than in flour (crude fibre: 2.40; 2.64 %, ash:1.35; 1.48 %, respectively). This research will be
continued in order to implement preliminary findings and new data on this subject",
publisher = "Novi Sad : National Society of Processing and Energy in Agriculture, Novi Sad : Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi",
journal = "Journal on Processing and Energy in Agriculture",
title = "Mogućnosti primene hibrida kukuruza u proizvodnji baby corn konzervisane hrane, Possibilities of maize hybrids utilization in canned baby corn production",
volume = "25",
number = "1",
pages = "16-19",
doi = "10.5937/jpea25-30887"
}
Nikolić, V., Žilić, S., Simić, M., Vasić, M. G., Srdić, J., Delić, N.,& Delić, N.. (2021-05-07). Mogućnosti primene hibrida kukuruza u proizvodnji baby corn konzervisane hrane. in Journal on Processing and Energy in Agriculture
Novi Sad : National Society of Processing and Energy in Agriculture., 25(1), 16-19.
https://doi.org/10.5937/jpea25-30887
Nikolić V, Žilić S, Simić M, Vasić MG, Srdić J, Delić N, Delić N. Mogućnosti primene hibrida kukuruza u proizvodnji baby corn konzervisane hrane. in Journal on Processing and Energy in Agriculture. 2021;25(1):16-19.
doi:10.5937/jpea25-30887 .
Nikolić, Valentina, Žilić, Slađana, Simić, Marijana, Vasić, Marko G., Srdić, Jelena, Delić, Nenad, Delić, Nenad, "Mogućnosti primene hibrida kukuruza u proizvodnji baby corn konzervisane hrane" in Journal on Processing and Energy in Agriculture, 25, no. 1 (2021-05-07):16-19,
https://doi.org/10.5937/jpea25-30887 . .
1

The role of maize hybrids in current trends of bioethanol production

Nikolić, Valentina; Žilić, Slađana; Radosavljević, Milica; Simić, Marijana

(Belgrade : Serbian Association of Plant Breedings and Seed Producers, 2021-01-19)

TY  - JOUR
AU  - Nikolić, Valentina
AU  - Žilić, Slađana
AU  - Radosavljević, Milica
AU  - Simić, Marijana
PY  - 2021-01-19
UR  - http://rik.mrizp.rs/handle/123456789/852
AB  - Bioethanol is a biofuel that is mostly used as a replacement for fossil fuels worldwide with
yearly production reaching nearly 110 billion liters in 2019. Trends of producing this alternative
fuel are rising and maize is considered as one of the best renewable raw materials for the production of fuel ethanol due to the high content of starch in the grain. Taking into account that
Serbia is one of the most prominent maize producers in Europe, the surpluses of this crop could
be directed toward bioethanol production. Even though there is no organized production and
consumption of bioethanol as an automotive fuel in Serbia, the Serbian Government has recently
introduced some new regulations regarding biofuels. However, due to the reduction of economic
activities since the onset of the COVID-19 pandemic in 2020, the global demand for crude oil has
fallen sharply, negatively affecting the gasoline demand, and thus bioethanol, which makes the
future of this alternative fuel production notably uncertain.
AB  - Bioetanol je biogorivo koje se uglavnom koristi kao zamena za fosilna goriva širom sveta,
a godišnja proizvodnja dostigla je gotovo 110 milijardi litara u 2019. godini. Trendovi proizvodnje ovog alternativnog goriva rastu, a kukuruz se smatra jednom od najboljih obnovljivih
sirovina za proizvodnju bioetanola zahvaljujući visokom sadržaju skroba u zrnu. Uzimajući u
obzir da je Srbija jedan od najistaknutijih proizvođača kukuruza u Evropi, viškovi useva ove
poljoprivredne kulture mogli bi se usmeriti ka proizvodnji bioetanola. Iako u Srbiji ne postoji
organizovana proizvodnja i potrošnja bioetanola kao transportnog goriva, Vlada Republike Srbije nedavno je usvojila nekoliko novih uredbi u vezi sa stavljanjem u promet, obeležavanjem i
potrošnjom biogoriva. Međutim, zbog smanjenja ekonomskih aktivnosti od početka pandemije
virusa COVID-19 tokom 2020. godine, globalna potražnja za sirovom naftom naglo je opala, što
je negativno uticalo na potražnju za benzinom, a time i za bioetanolom, zbog čega je budućnost
proizvodnje ovog alternativnog goriva za sada u velikoj meri neizvesna.
PB  - Belgrade : Serbian Association of Plant Breedings and Seed Producers
PB  - Beograd : Društvo selekcionara i semenara Republike Srbije
T2  - Selekcija i semenarstvo
T1  - The role of maize hybrids in current trends of bioethanol production
VL  - 26
IS  - 2
SP  - 21
EP  - 29
DO  - 10.5937/SelSem2002021N
ER  - 
@article{
author = "Nikolić, Valentina and Žilić, Slađana and Radosavljević, Milica and Simić, Marijana",
year = "2021-01-19",
abstract = "Bioethanol is a biofuel that is mostly used as a replacement for fossil fuels worldwide with
yearly production reaching nearly 110 billion liters in 2019. Trends of producing this alternative
fuel are rising and maize is considered as one of the best renewable raw materials for the production of fuel ethanol due to the high content of starch in the grain. Taking into account that
Serbia is one of the most prominent maize producers in Europe, the surpluses of this crop could
be directed toward bioethanol production. Even though there is no organized production and
consumption of bioethanol as an automotive fuel in Serbia, the Serbian Government has recently
introduced some new regulations regarding biofuels. However, due to the reduction of economic
activities since the onset of the COVID-19 pandemic in 2020, the global demand for crude oil has
fallen sharply, negatively affecting the gasoline demand, and thus bioethanol, which makes the
future of this alternative fuel production notably uncertain., Bioetanol je biogorivo koje se uglavnom koristi kao zamena za fosilna goriva širom sveta,
a godišnja proizvodnja dostigla je gotovo 110 milijardi litara u 2019. godini. Trendovi proizvodnje ovog alternativnog goriva rastu, a kukuruz se smatra jednom od najboljih obnovljivih
sirovina za proizvodnju bioetanola zahvaljujući visokom sadržaju skroba u zrnu. Uzimajući u
obzir da je Srbija jedan od najistaknutijih proizvođača kukuruza u Evropi, viškovi useva ove
poljoprivredne kulture mogli bi se usmeriti ka proizvodnji bioetanola. Iako u Srbiji ne postoji
organizovana proizvodnja i potrošnja bioetanola kao transportnog goriva, Vlada Republike Srbije nedavno je usvojila nekoliko novih uredbi u vezi sa stavljanjem u promet, obeležavanjem i
potrošnjom biogoriva. Međutim, zbog smanjenja ekonomskih aktivnosti od početka pandemije
virusa COVID-19 tokom 2020. godine, globalna potražnja za sirovom naftom naglo je opala, što
je negativno uticalo na potražnju za benzinom, a time i za bioetanolom, zbog čega je budućnost
proizvodnje ovog alternativnog goriva za sada u velikoj meri neizvesna.",
publisher = "Belgrade : Serbian Association of Plant Breedings and Seed Producers, Beograd : Društvo selekcionara i semenara Republike Srbije",
journal = "Selekcija i semenarstvo",
title = "The role of maize hybrids in current trends of bioethanol production",
volume = "26",
number = "2",
pages = "21-29",
doi = "10.5937/SelSem2002021N"
}
Nikolić, V., Žilić, S., Radosavljević, M.,& Simić, M.. (2021-01-19). The role of maize hybrids in current trends of bioethanol production. in Selekcija i semenarstvo
Belgrade : Serbian Association of Plant Breedings and Seed Producers., 26(2), 21-29.
https://doi.org/10.5937/SelSem2002021N
Nikolić V, Žilić S, Radosavljević M, Simić M. The role of maize hybrids in current trends of bioethanol production. in Selekcija i semenarstvo. 2021;26(2):21-29.
doi:10.5937/SelSem2002021N .
Nikolić, Valentina, Žilić, Slađana, Radosavljević, Milica, Simić, Marijana, "The role of maize hybrids in current trends of bioethanol production" in Selekcija i semenarstvo, 26, no. 2 (2021-01-19):21-29,
https://doi.org/10.5937/SelSem2002021N . .
2

Effects of ascorbic acid and sugar on instrumental and sensory properties of composite breads

Simić, Marijana; Šimurina, Olivera; Nježić, Zvonko; Vančetović, Jelena; Kandić, Vesna; Nikolić, Valentina; Žilić, Slađana

(Novi Sad : University of Novi Sad, Institute of Food Technology (FINS), 2021)

TY  - JOUR
AU  - Simić, Marijana
AU  - Šimurina, Olivera
AU  - Nježić, Zvonko
AU  - Vančetović, Jelena
AU  - Kandić, Vesna
AU  - Nikolić, Valentina
AU  - Žilić, Slađana
PY  - 2021
UR  - http://rik.mrizp.rs/handle/123456789/859
AB  - The present study was carried out to demonstrate the combined effects of different maize flour, ascorbic acid and sugar on the physical, textural and sensory properties of composite breads. The composite flour was prepared using 70% of wheat flour and 30% of flour obtained from grain of differently colored maize-light blue, blue, red and yellow maize flour. Chemical characterization of composite flours made with four different types of maize was also assessed. Furthermore, the content of total phenolics, flavonoids, anthocyanins, phenolic acids and antioxidant capacity in composite flours was determined. A total of 12 breads were prepared, four of which were control composite breads, four breads with ascorbic acid, and four were breads with ascorbic acid and sugar. The content of total phenolic compounds showed clear differences among all composite flours. The anthocyanins content determined in composite flours was in the following descending order: blue>red>light blue, while in the yellow maize composite flour anthocyanins were not detected. The results showed that the addition of AsA (0.025%) and sugar (5%) negatively affected the volume as well as the specific volume of composite wheat-maize breads. The texture analysis showed that the addition of AsA in the amount of 0.025% had no impact on springiness, cohesiveness and resilience of bread crumb, while it increased crumb hardness. However, composite breads made with AsA and AsA/sugar showed a more compact structure, with a larger number of cells and smaller mean cell areas. AsA/sugar bread samples within the tested doses had the lowest springiness, which is indicative of brittleness and reflects the tendency of the bread to crumble when slicing. Results of the sensory evaluation revealed that the AsA and sugar addition had a generally positive effect on the investigated sensory attributes.
AB  - U ovom radu, ispitivan je zajednički uticaj brašna kukuruza različite boje zrna,
askorbinske kiseline i šećera na fizička, teksturna i senzorna svojstva mešanog pšenično-
kukuruznog hleba. Smeša brašna je pripremljena od 70% pšeničnog brašna i 30% brašna
dobijenog od različito obojenog kukuruznog zrna – svetloplavog, plavog, crvenog i žutog.
Izvršena je i hemijska karakterizacija pšenično-kukuruznih smeša brašna. U pšenično-
kukuruznim smešama brašna određen je sadržaj ukupnih fenola, flavonoida, antocijana,
fenolnih kiselina i antioksidativni kapacitet. Ukupno je pripremljeno 12 hlebova, od kojih
su četiri bila kontrolna, četiri sa askorbinskom kiselinom i četiri hleba sa askorbinskom
kiselinom i šećerom. Sadržaj ukupnih fenolnih jedinjenja pokazao je jasne razlike između
svih pšenično-kukuruznih smeša brašna. Sadržaj antocijana je u smešama pšenično-
kukuruznog brašna imao sledeći opadajući redosled: smeša sa plavim
kukuruzom>crvenim kukuruzom>svetlo plavim kukuruzom, dok u smeši pšeničnog
brašna i brašna žutog kukuruza antocijani nisu detektovani. Rezultati su pokazali da je
dodatak askorbinske kiseline (0,025%) i šećera (5%) negativno uticao na zapreminu kao i
na specifičnu zapreminu mešanih pšenično-kukuruznih hlebova. Analiza teksture je
pokazala da dodatak askorbinske kiseline u količini od 0,025% nije uticao na elastičnost,
kohezivnost i elastičnost sredine hleba, ali je povećao tvrdoću sredine. Međutim, mešani
pšenično-kukuruzni hlebovi sa dodatkom askorbinske kiseline i askorbinske kiseline i
šećera, su pokazali kompaktniju strukturu sa većim brojem pora. Uzorci hleba sa
askorbinskom kiselinom i šećerom u ispitivanim dozama imali su najmanju elastičnost,
što ukazuje na krtost i odražava se na mrvljenje hleba prilikom sečenja. Rezultati
senzorne analize pokazali su da je dodatak askorbinske kiseline i šećera generalno imao
pozitivan uticaj na ispitivana senzorna svojstva.
PB  - Novi Sad : University of Novi Sad, Institute of Food Technology (FINS)
PB  - Novi Sad : Univerzitet u Novom Sadu, Naučni institut za prehrambene tehnologije
T2  - Food and Feed Research
T1  - Effects of ascorbic acid and sugar on instrumental and sensory properties of composite breads
T1  - Uticaj askorbinske kiseline i šećera na fizička, teksturna i senzorna svojstva mešanih pšenično-kukuruznih hlebova
VL  - 48
IS  - 2
SP  - 185
EP  - 200
DO  - 10.5937/ffr48-34944
ER  - 
@article{
author = "Simić, Marijana and Šimurina, Olivera and Nježić, Zvonko and Vančetović, Jelena and Kandić, Vesna and Nikolić, Valentina and Žilić, Slađana",
year = "2021",
abstract = "The present study was carried out to demonstrate the combined effects of different maize flour, ascorbic acid and sugar on the physical, textural and sensory properties of composite breads. The composite flour was prepared using 70% of wheat flour and 30% of flour obtained from grain of differently colored maize-light blue, blue, red and yellow maize flour. Chemical characterization of composite flours made with four different types of maize was also assessed. Furthermore, the content of total phenolics, flavonoids, anthocyanins, phenolic acids and antioxidant capacity in composite flours was determined. A total of 12 breads were prepared, four of which were control composite breads, four breads with ascorbic acid, and four were breads with ascorbic acid and sugar. The content of total phenolic compounds showed clear differences among all composite flours. The anthocyanins content determined in composite flours was in the following descending order: blue>red>light blue, while in the yellow maize composite flour anthocyanins were not detected. The results showed that the addition of AsA (0.025%) and sugar (5%) negatively affected the volume as well as the specific volume of composite wheat-maize breads. The texture analysis showed that the addition of AsA in the amount of 0.025% had no impact on springiness, cohesiveness and resilience of bread crumb, while it increased crumb hardness. However, composite breads made with AsA and AsA/sugar showed a more compact structure, with a larger number of cells and smaller mean cell areas. AsA/sugar bread samples within the tested doses had the lowest springiness, which is indicative of brittleness and reflects the tendency of the bread to crumble when slicing. Results of the sensory evaluation revealed that the AsA and sugar addition had a generally positive effect on the investigated sensory attributes., U ovom radu, ispitivan je zajednički uticaj brašna kukuruza različite boje zrna,
askorbinske kiseline i šećera na fizička, teksturna i senzorna svojstva mešanog pšenično-
kukuruznog hleba. Smeša brašna je pripremljena od 70% pšeničnog brašna i 30% brašna
dobijenog od različito obojenog kukuruznog zrna – svetloplavog, plavog, crvenog i žutog.
Izvršena je i hemijska karakterizacija pšenično-kukuruznih smeša brašna. U pšenično-
kukuruznim smešama brašna određen je sadržaj ukupnih fenola, flavonoida, antocijana,
fenolnih kiselina i antioksidativni kapacitet. Ukupno je pripremljeno 12 hlebova, od kojih
su četiri bila kontrolna, četiri sa askorbinskom kiselinom i četiri hleba sa askorbinskom
kiselinom i šećerom. Sadržaj ukupnih fenolnih jedinjenja pokazao je jasne razlike između
svih pšenično-kukuruznih smeša brašna. Sadržaj antocijana je u smešama pšenično-
kukuruznog brašna imao sledeći opadajući redosled: smeša sa plavim
kukuruzom>crvenim kukuruzom>svetlo plavim kukuruzom, dok u smeši pšeničnog
brašna i brašna žutog kukuruza antocijani nisu detektovani. Rezultati su pokazali da je
dodatak askorbinske kiseline (0,025%) i šećera (5%) negativno uticao na zapreminu kao i
na specifičnu zapreminu mešanih pšenično-kukuruznih hlebova. Analiza teksture je
pokazala da dodatak askorbinske kiseline u količini od 0,025% nije uticao na elastičnost,
kohezivnost i elastičnost sredine hleba, ali je povećao tvrdoću sredine. Međutim, mešani
pšenično-kukuruzni hlebovi sa dodatkom askorbinske kiseline i askorbinske kiseline i
šećera, su pokazali kompaktniju strukturu sa većim brojem pora. Uzorci hleba sa
askorbinskom kiselinom i šećerom u ispitivanim dozama imali su najmanju elastičnost,
što ukazuje na krtost i odražava se na mrvljenje hleba prilikom sečenja. Rezultati
senzorne analize pokazali su da je dodatak askorbinske kiseline i šećera generalno imao
pozitivan uticaj na ispitivana senzorna svojstva.",
publisher = "Novi Sad : University of Novi Sad, Institute of Food Technology (FINS), Novi Sad : Univerzitet u Novom Sadu, Naučni institut za prehrambene tehnologije",
journal = "Food and Feed Research",
title = "Effects of ascorbic acid and sugar on instrumental and sensory properties of composite breads, Uticaj askorbinske kiseline i šećera na fizička, teksturna i senzorna svojstva mešanih pšenično-kukuruznih hlebova",
volume = "48",
number = "2",
pages = "185-200",
doi = "10.5937/ffr48-34944"
}
Simić, M., Šimurina, O., Nježić, Z., Vančetović, J., Kandić, V., Nikolić, V.,& Žilić, S.. (2021). Effects of ascorbic acid and sugar on instrumental and sensory properties of composite breads. in Food and Feed Research
Novi Sad : University of Novi Sad, Institute of Food Technology (FINS)., 48(2), 185-200.
https://doi.org/10.5937/ffr48-34944
Simić M, Šimurina O, Nježić Z, Vančetović J, Kandić V, Nikolić V, Žilić S. Effects of ascorbic acid and sugar on instrumental and sensory properties of composite breads. in Food and Feed Research. 2021;48(2):185-200.
doi:10.5937/ffr48-34944 .
Simić, Marijana, Šimurina, Olivera, Nježić, Zvonko, Vančetović, Jelena, Kandić, Vesna, Nikolić, Valentina, Žilić, Slađana, "Effects of ascorbic acid and sugar on instrumental and sensory properties of composite breads" in Food and Feed Research, 48, no. 2 (2021):185-200,
https://doi.org/10.5937/ffr48-34944 . .

Pasting properties and the baking functionality of whole-grain wheat flour with different amylose and dietary fibers content

Nikolić, Valentina; Simić, Marijana; Kandić, Vesna; Dodevska, Margarita; Titan, Primož; Dodig, Dejan; Žilić, Slađana

(New York : Wiley, 2021)

TY  - JOUR
AU  - Nikolić, Valentina
AU  - Simić, Marijana
AU  - Kandić, Vesna
AU  - Dodevska, Margarita
AU  - Titan, Primož
AU  - Dodig, Dejan
AU  - Žilić, Slađana
PY  - 2021
UR  - http://rik.mrizp.rs/handle/123456789/841
AB  - Twenty-five varieties of wheat were used in this study in order to determine the effect of amylose and amylopectin, as well as dietary fibers on the pasting properties and baking functionality of the whole-grain flour. The results were compared to the properties of refined wheat flour. The analyzed samples were divided into six groups based on the amylose content: (1) 11%–14%, (2) 15%–17%, (3) 18%–19%, (4) high amylose (36.5% and 41%), (5) waxy (0%), and 6) refined flour (22%). Amylose influenced viscosity by large, however, variations in pasting properties can as well be attributed to the differences in the non-starch structural components. Variations in solvent retention capacities (SRC) of flours depended primarily on the content of different fiber fractions and proteins. The starch and amylose content had a positive effect on SRC for lactic acid and sucrose, respectively. Furthermore, pasting and functionality are complex properties conditioned by different flour constituents.
PB  - New York : Wiley
T2  - Journal of Food Processing and Preservation
T1  - Pasting properties and the baking functionality of whole-grain wheat flour with different amylose and dietary fibers content
SP  - 15805
DO  - 10.1111/jfpp.15805
ER  - 
@article{
author = "Nikolić, Valentina and Simić, Marijana and Kandić, Vesna and Dodevska, Margarita and Titan, Primož and Dodig, Dejan and Žilić, Slađana",
year = "2021",
abstract = "Twenty-five varieties of wheat were used in this study in order to determine the effect of amylose and amylopectin, as well as dietary fibers on the pasting properties and baking functionality of the whole-grain flour. The results were compared to the properties of refined wheat flour. The analyzed samples were divided into six groups based on the amylose content: (1) 11%–14%, (2) 15%–17%, (3) 18%–19%, (4) high amylose (36.5% and 41%), (5) waxy (0%), and 6) refined flour (22%). Amylose influenced viscosity by large, however, variations in pasting properties can as well be attributed to the differences in the non-starch structural components. Variations in solvent retention capacities (SRC) of flours depended primarily on the content of different fiber fractions and proteins. The starch and amylose content had a positive effect on SRC for lactic acid and sucrose, respectively. Furthermore, pasting and functionality are complex properties conditioned by different flour constituents.",
publisher = "New York : Wiley",
journal = "Journal of Food Processing and Preservation",
title = "Pasting properties and the baking functionality of whole-grain wheat flour with different amylose and dietary fibers content",
pages = "15805",
doi = "10.1111/jfpp.15805"
}
Nikolić, V., Simić, M., Kandić, V., Dodevska, M., Titan, P., Dodig, D.,& Žilić, S.. (2021). Pasting properties and the baking functionality of whole-grain wheat flour with different amylose and dietary fibers content. in Journal of Food Processing and Preservation
New York : Wiley., 15805.
https://doi.org/10.1111/jfpp.15805
Nikolić V, Simić M, Kandić V, Dodevska M, Titan P, Dodig D, Žilić S. Pasting properties and the baking functionality of whole-grain wheat flour with different amylose and dietary fibers content. in Journal of Food Processing and Preservation. 2021;:15805.
doi:10.1111/jfpp.15805 .
Nikolić, Valentina, Simić, Marijana, Kandić, Vesna, Dodevska, Margarita, Titan, Primož, Dodig, Dejan, Žilić, Slađana, "Pasting properties and the baking functionality of whole-grain wheat flour with different amylose and dietary fibers content" in Journal of Food Processing and Preservation (2021):15805,
https://doi.org/10.1111/jfpp.15805 . .

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).

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 .
7
3
5

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
11
6
9

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
41
24
33

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 .
5
8

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 .
8
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 .
61
44
57

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 .
30
31
29

Possibilities of utilization of co-products from corn grain ethanol and starch production

Semenčenko, Valentina; Mojović, Ljiljana; Radosavljević, Milica; Terzić, Dušanka; Milašinović-Šeremešić, Marija; Janković, Marijana

(Savez hemijskih inženjera, Beograd, 2013)

TY  - JOUR
AU  - Semenčenko, Valentina
AU  - Mojović, Ljiljana
AU  - Radosavljević, Milica
AU  - Terzić, Dušanka
AU  - Milašinović-Šeremešić, Marija
AU  - Janković, Marijana
PY  - 2013
UR  - http://rik.mrizp.rs/handle/123456789/490
AB  - In recent decades, the expansion of alternative fuels production from crops traditionally used for food and animal feed has led to significant changes in the field of energy production, agriculture and food industry. Starch and sugar feed­stocks for ethanol production (corn, wheat, sugar beet, sugar cane, etc.) require increasing arable land to meet market demands for the biofuel production. Although intensive studies are being carried out in order to identify improved and more cost-effective methods for the utilization of lignocellulosic and communal waste in the production of alcohol fuel, the possibility of using dry distillers' grains with solubles (DDGS), by-product of bioethanol production from corn and wheat as well as alcoholic beverages industry, is now in focus. Application of DDGS in livestock and poultry diets in concentrations greater than traditional could positively affect the economic viability of this biofuel production, but also stabilize the current imbalance in the food and animal feed market. However, DDGS feedstuff should not be treated as a perfect substitute for corn, because the complexity of ration formulation determined at the farm or feedlot level is driven by energy and protein and other nutrient requirements, as well as their relative costs in the ration. Nevertheless, processing of corn by wet milling provides a multitude of co-products suitable for feedstuffs, food industry, pharmaceuticals, chemistry etc. Some of the most important wet milling co-products that have their use in feed­stuffs are corn gluten feed and corn gluten meal. The use of DDGS as a substitute for traditional feed could prevent indirect land-use changes associated with bio­fuel production, and therefore preserve the environmental destruction by saving the forests and permanent pastures. The use of distiller's grains can be beneficial to biofuel growth as this is an additional, the second largest, source of income accounting of 10-20% total income. In this paper, the possibilities of by-products from corn grain bioethanol and alcoholic beverages production are presented. Emphasis is placed on the dry distillers' grains with solubles, which is the most abundant and for researchers currently the most attractive co-product of bio­ethanol industry. Co-products from wet milling starch and ethanol production have not yet been thoroughly investigated and therefore represent an interesting subject for further research.
AB  - Poslednjih nekoliko decenija ekspanzija proizvodnje alternativnih goriva iz biljnih sirovina, tradicionalno namenjenih ishrani, dovela je do značajnih promena na polju kako industrije energenata tako i poljoprivrede i prehrambene industrije. Skrobne i šećerne sirovine za proizvodnju bioetanola zahtevaju sve više obradivog zemljišta kako bi se ispunili zahtevi tržišta za ovim biogorivom. Trenutno je mogućnost upotrebe suve kukuruzne džibre sa rastvorenim materijama, sporednog proizvoda procesa proizvodnje bioetanola iz kukuruza kao i alkoholnih pića u žiži interesovanja. Njena primena u smešama za ishranu domaćih životinja, u koncentracijama većim od onih koje su do sada praktikovane, mogla bi pozitivno da utiče na ekonomsku isplativost proizvodnje ovog goriva, ali i da stabilizuje trenutno narušenu ravnotežu na tržištu prehrambenih proizvoda. U ovom radu prikazane su mogućnosti primene sporednih proizvoda iz proizvodnje bioetanola i industrije alkoholnih pića iz kukuruznog zrna. Akcenat je stavljen na suvu kukuruznu džibru sa rastvorenim materijama koja je procentualno najzastupljeniji i za istraživače trenutno najatraktivniji sporedni proizvod industrije bioetanola.
PB  - Savez hemijskih inženjera, Beograd
T2  - Hemijska industrija
T1  - Possibilities of utilization of co-products from corn grain ethanol and starch production
T1  - Mogućnosti iskorišćenja sporednih proizvoda prerade kukuruznog zrna iz proizvodnje etanola i skroba
VL  - 67
IS  - 3
SP  - 385
EP  - 397
DO  - 10.2298/HEMIND120405090S
UR  - conv_356
ER  - 
@article{
author = "Semenčenko, Valentina and Mojović, Ljiljana and Radosavljević, Milica and Terzić, Dušanka and Milašinović-Šeremešić, Marija and Janković, Marijana",
year = "2013",
abstract = "In recent decades, the expansion of alternative fuels production from crops traditionally used for food and animal feed has led to significant changes in the field of energy production, agriculture and food industry. Starch and sugar feed­stocks for ethanol production (corn, wheat, sugar beet, sugar cane, etc.) require increasing arable land to meet market demands for the biofuel production. Although intensive studies are being carried out in order to identify improved and more cost-effective methods for the utilization of lignocellulosic and communal waste in the production of alcohol fuel, the possibility of using dry distillers' grains with solubles (DDGS), by-product of bioethanol production from corn and wheat as well as alcoholic beverages industry, is now in focus. Application of DDGS in livestock and poultry diets in concentrations greater than traditional could positively affect the economic viability of this biofuel production, but also stabilize the current imbalance in the food and animal feed market. However, DDGS feedstuff should not be treated as a perfect substitute for corn, because the complexity of ration formulation determined at the farm or feedlot level is driven by energy and protein and other nutrient requirements, as well as their relative costs in the ration. Nevertheless, processing of corn by wet milling provides a multitude of co-products suitable for feedstuffs, food industry, pharmaceuticals, chemistry etc. Some of the most important wet milling co-products that have their use in feed­stuffs are corn gluten feed and corn gluten meal. The use of DDGS as a substitute for traditional feed could prevent indirect land-use changes associated with bio­fuel production, and therefore preserve the environmental destruction by saving the forests and permanent pastures. The use of distiller's grains can be beneficial to biofuel growth as this is an additional, the second largest, source of income accounting of 10-20% total income. In this paper, the possibilities of by-products from corn grain bioethanol and alcoholic beverages production are presented. Emphasis is placed on the dry distillers' grains with solubles, which is the most abundant and for researchers currently the most attractive co-product of bio­ethanol industry. Co-products from wet milling starch and ethanol production have not yet been thoroughly investigated and therefore represent an interesting subject for further research., Poslednjih nekoliko decenija ekspanzija proizvodnje alternativnih goriva iz biljnih sirovina, tradicionalno namenjenih ishrani, dovela je do značajnih promena na polju kako industrije energenata tako i poljoprivrede i prehrambene industrije. Skrobne i šećerne sirovine za proizvodnju bioetanola zahtevaju sve više obradivog zemljišta kako bi se ispunili zahtevi tržišta za ovim biogorivom. Trenutno je mogućnost upotrebe suve kukuruzne džibre sa rastvorenim materijama, sporednog proizvoda procesa proizvodnje bioetanola iz kukuruza kao i alkoholnih pića u žiži interesovanja. Njena primena u smešama za ishranu domaćih životinja, u koncentracijama većim od onih koje su do sada praktikovane, mogla bi pozitivno da utiče na ekonomsku isplativost proizvodnje ovog goriva, ali i da stabilizuje trenutno narušenu ravnotežu na tržištu prehrambenih proizvoda. U ovom radu prikazane su mogućnosti primene sporednih proizvoda iz proizvodnje bioetanola i industrije alkoholnih pića iz kukuruznog zrna. Akcenat je stavljen na suvu kukuruznu džibru sa rastvorenim materijama koja je procentualno najzastupljeniji i za istraživače trenutno najatraktivniji sporedni proizvod industrije bioetanola.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Hemijska industrija",
title = "Possibilities of utilization of co-products from corn grain ethanol and starch production, Mogućnosti iskorišćenja sporednih proizvoda prerade kukuruznog zrna iz proizvodnje etanola i skroba",
volume = "67",
number = "3",
pages = "385-397",
doi = "10.2298/HEMIND120405090S",
url = "conv_356"
}
Semenčenko, V., Mojović, L., Radosavljević, M., Terzić, D., Milašinović-Šeremešić, M.,& Janković, M.. (2013). Possibilities of utilization of co-products from corn grain ethanol and starch production. in Hemijska industrija
Savez hemijskih inženjera, Beograd., 67(3), 385-397.
https://doi.org/10.2298/HEMIND120405090S
conv_356
Semenčenko V, Mojović L, Radosavljević M, Terzić D, Milašinović-Šeremešić M, Janković M. Possibilities of utilization of co-products from corn grain ethanol and starch production. in Hemijska industrija. 2013;67(3):385-397.
doi:10.2298/HEMIND120405090S
conv_356 .
Semenčenko, Valentina, Mojović, Ljiljana, Radosavljević, Milica, Terzić, Dušanka, Milašinović-Šeremešić, Marija, Janković, Marijana, "Possibilities of utilization of co-products from corn grain ethanol and starch production" in Hemijska industrija, 67, no. 3 (2013):385-397,
https://doi.org/10.2298/HEMIND120405090S .,
conv_356 .
2
3
4

Distributions of phenolic compounds, yellow pigments and oxidative enzymes in wheat grains and their relation to antioxidant capacity of bran and debranned flour

Žilić, Slađana; Serpen, Arda; Akillioglu, Gul; Janković, Marijana; Gokmen, Vural

(Academic Press Ltd- Elsevier Science Ltd, London, 2012)

TY  - JOUR
AU  - Žilić, Slađana
AU  - Serpen, Arda
AU  - Akillioglu, Gul
AU  - Janković, Marijana
AU  - Gokmen, Vural
PY  - 2012
UR  - http://rik.mrizp.rs/handle/123456789/413
AB  - In this study, the distribution of phenolic compounds and yellow pigments in wheat grains and their relation to the total antioxidant capacity of bran and debranned flour was investigated. Yellow pigments, the activity of lipoxygenase (LOX) and peroxidase (POX) enzymes were also determined. The bran fraction was found to contain significantly higher concentrations of phenolic acids, flavonoids and yellow pigments. The LOX activity was concentrated in endosperm and embryo, while the POX activity mostly concentrated in the bran fraction. The results suggest that the bran fraction of wheat would potentially provide naturally occurring antioxidants. From the health benefit point of view, a small level of bran incorporation to bread can be recommended to increase dietary fibre and phytonutrients in the diet.
PB  - Academic Press Ltd- Elsevier Science Ltd, London
T2  - Journal of Cereal Science
T1  - Distributions of phenolic compounds, yellow pigments and oxidative enzymes in wheat grains and their relation to antioxidant capacity of bran and debranned flour
VL  - 56
IS  - 3
SP  - 652
EP  - 658
DO  - 10.1016/j.jcs.2012.07.014
UR  - conv_828
ER  - 
@article{
author = "Žilić, Slađana and Serpen, Arda and Akillioglu, Gul and Janković, Marijana and Gokmen, Vural",
year = "2012",
abstract = "In this study, the distribution of phenolic compounds and yellow pigments in wheat grains and their relation to the total antioxidant capacity of bran and debranned flour was investigated. Yellow pigments, the activity of lipoxygenase (LOX) and peroxidase (POX) enzymes were also determined. The bran fraction was found to contain significantly higher concentrations of phenolic acids, flavonoids and yellow pigments. The LOX activity was concentrated in endosperm and embryo, while the POX activity mostly concentrated in the bran fraction. The results suggest that the bran fraction of wheat would potentially provide naturally occurring antioxidants. From the health benefit point of view, a small level of bran incorporation to bread can be recommended to increase dietary fibre and phytonutrients in the diet.",
publisher = "Academic Press Ltd- Elsevier Science Ltd, London",
journal = "Journal of Cereal Science",
title = "Distributions of phenolic compounds, yellow pigments and oxidative enzymes in wheat grains and their relation to antioxidant capacity of bran and debranned flour",
volume = "56",
number = "3",
pages = "652-658",
doi = "10.1016/j.jcs.2012.07.014",
url = "conv_828"
}
Žilić, S., Serpen, A., Akillioglu, G., Janković, M.,& Gokmen, V.. (2012). Distributions of phenolic compounds, yellow pigments and oxidative enzymes in wheat grains and their relation to antioxidant capacity of bran and debranned flour. in Journal of Cereal Science
Academic Press Ltd- Elsevier Science Ltd, London., 56(3), 652-658.
https://doi.org/10.1016/j.jcs.2012.07.014
conv_828
Žilić S, Serpen A, Akillioglu G, Janković M, Gokmen V. Distributions of phenolic compounds, yellow pigments and oxidative enzymes in wheat grains and their relation to antioxidant capacity of bran and debranned flour. in Journal of Cereal Science. 2012;56(3):652-658.
doi:10.1016/j.jcs.2012.07.014
conv_828 .
Žilić, Slađana, Serpen, Arda, Akillioglu, Gul, Janković, Marijana, Gokmen, Vural, "Distributions of phenolic compounds, yellow pigments and oxidative enzymes in wheat grains and their relation to antioxidant capacity of bran and debranned flour" in Journal of Cereal Science, 56, no. 3 (2012):652-658,
https://doi.org/10.1016/j.jcs.2012.07.014 .,
conv_828 .
84
67
86

Genetic variability of albumin-globulin content, and lipoxygenase, peroxidase activities among bread and durum wheat genotypes

Žilić, Slađana; Barać, Miroljub; Pešić, Mirjana; Hadži-Tašković-Šukalović, Vesna; Dodig, Dejan; Mladenović-Drinić, Snežana; Janković, Marijana

(Društvo genetičara Srbije, Beograd, 2011)

TY  - JOUR
AU  - Žilić, Slađana
AU  - Barać, Miroljub
AU  - Pešić, Mirjana
AU  - Hadži-Tašković-Šukalović, Vesna
AU  - Dodig, Dejan
AU  - Mladenović-Drinić, Snežana
AU  - Janković, Marijana
PY  - 2011
UR  - http://rik.mrizp.rs/handle/123456789/380
AB  - The classical Osborne wheat proteins fraction (albumin-globulin), as well as several polypeptides from the non-gluten protein fraction using SDS-PAGE analyses were determined in the grain of five bread (T. aestivum L.) and five durum wheat (T. durum Desf.) genotypes. In addition, the activity rate of lipoxygenase (LOX) and peroxidase (POD) enzymes implicated in the antioxidant metabolism was determined. Albumins and globulins in wheat grains were characterized by rich protein pattern - the number of bands varied from 19 to 23 and they were defined by molecular weight 76.4-12.4 kDa. The great differences between bread and durum wheat polypeptide contents were found. Result pointed out that polypeptides with molecular weight of 65.6, 43.5 and 32.9 kDa could be used to differentiate the bread from durum wheat. Significant differences in the LOX and POD activity between and within two wheat species were detected. Present study showed in durum wheat a lower activities of LOX and POD enzymes for about 45 and 22%, respectively, than in bread wheat. Our results could be useful for plant breeders in screening and selecting of better raw materials with high protein quality for the flour, breadmaking and pasta industry.
AB  - Određen je sadržaj albuminsko-globulinske frakcije, kao i polipetida koji ulaze u sastav ovih neglutenskih proteina korišćenjem SDS-PAGE analize u zrnu pet genotipova hlebne pšenice (T. aestivum L.) i pet genotipova durum pšenice(T. durum Desf.). Pored toga, određena je aktivnost oksidativnih enzima, lipoksigenaze (LOX) i peroksidaze (POD), koji su uključeni u metabolizam antioksidanasa.Albumisko- globulinska frakcija proteina zrna pšenice karakterisala se bogatom proteinskom šemom - broj traka na gelu je varirao od 19 do 23, a molekulska masa izolovanih proteina kretala se od 76.4 do 12.4 kDa. Detektovani polipeptidi u zrnu genotipova hlebne i durum pšenice razlikovali se u sadržaju. Rezultati ukazuju da bi se polipeptidi molekulskih masa 65.6, 43.5 i 32.9 kDa mogli koristiti za razlikovanje hlebne i durum pšenice. Između i unutar analiziranih vrsta pšenice detektovana je značajna razlika u aktivnosti enzima LOX i POD. Rezultati pokazuju nižu aktivnost LOX i POD u zrnu durum pšenice za 45, odnosno 22% u odnosu na hlebnu pšenicu.Dobijeni rezultati mogu doprineti selekciji osnovnog materijala visokog kvaliteta proteina za upotrebu u pekarstvu i industriji testenina.
PB  - Društvo genetičara Srbije, Beograd
T2  - Genetika
T1  - Genetic variability of albumin-globulin content, and lipoxygenase, peroxidase activities among bread and durum wheat genotypes
T1  - Genetička varijabilnost sadržaja albumina i globulina i aktivnosti lipoksigenaze i peroksidaze između genotipova hlebne i durum pšenice
VL  - 43
IS  - 3
SP  - 503
EP  - 516
DO  - 10.2298/GENSR1103503Z
UR  - conv_457
ER  - 
@article{
author = "Žilić, Slađana and Barać, Miroljub and Pešić, Mirjana and Hadži-Tašković-Šukalović, Vesna and Dodig, Dejan and Mladenović-Drinić, Snežana and Janković, Marijana",
year = "2011",
abstract = "The classical Osborne wheat proteins fraction (albumin-globulin), as well as several polypeptides from the non-gluten protein fraction using SDS-PAGE analyses were determined in the grain of five bread (T. aestivum L.) and five durum wheat (T. durum Desf.) genotypes. In addition, the activity rate of lipoxygenase (LOX) and peroxidase (POD) enzymes implicated in the antioxidant metabolism was determined. Albumins and globulins in wheat grains were characterized by rich protein pattern - the number of bands varied from 19 to 23 and they were defined by molecular weight 76.4-12.4 kDa. The great differences between bread and durum wheat polypeptide contents were found. Result pointed out that polypeptides with molecular weight of 65.6, 43.5 and 32.9 kDa could be used to differentiate the bread from durum wheat. Significant differences in the LOX and POD activity between and within two wheat species were detected. Present study showed in durum wheat a lower activities of LOX and POD enzymes for about 45 and 22%, respectively, than in bread wheat. Our results could be useful for plant breeders in screening and selecting of better raw materials with high protein quality for the flour, breadmaking and pasta industry., Određen je sadržaj albuminsko-globulinske frakcije, kao i polipetida koji ulaze u sastav ovih neglutenskih proteina korišćenjem SDS-PAGE analize u zrnu pet genotipova hlebne pšenice (T. aestivum L.) i pet genotipova durum pšenice(T. durum Desf.). Pored toga, određena je aktivnost oksidativnih enzima, lipoksigenaze (LOX) i peroksidaze (POD), koji su uključeni u metabolizam antioksidanasa.Albumisko- globulinska frakcija proteina zrna pšenice karakterisala se bogatom proteinskom šemom - broj traka na gelu je varirao od 19 do 23, a molekulska masa izolovanih proteina kretala se od 76.4 do 12.4 kDa. Detektovani polipeptidi u zrnu genotipova hlebne i durum pšenice razlikovali se u sadržaju. Rezultati ukazuju da bi se polipeptidi molekulskih masa 65.6, 43.5 i 32.9 kDa mogli koristiti za razlikovanje hlebne i durum pšenice. Između i unutar analiziranih vrsta pšenice detektovana je značajna razlika u aktivnosti enzima LOX i POD. Rezultati pokazuju nižu aktivnost LOX i POD u zrnu durum pšenice za 45, odnosno 22% u odnosu na hlebnu pšenicu.Dobijeni rezultati mogu doprineti selekciji osnovnog materijala visokog kvaliteta proteina za upotrebu u pekarstvu i industriji testenina.",
publisher = "Društvo genetičara Srbije, Beograd",
journal = "Genetika",
title = "Genetic variability of albumin-globulin content, and lipoxygenase, peroxidase activities among bread and durum wheat genotypes, Genetička varijabilnost sadržaja albumina i globulina i aktivnosti lipoksigenaze i peroksidaze između genotipova hlebne i durum pšenice",
volume = "43",
number = "3",
pages = "503-516",
doi = "10.2298/GENSR1103503Z",
url = "conv_457"
}
Žilić, S., Barać, M., Pešić, M., Hadži-Tašković-Šukalović, V., Dodig, D., Mladenović-Drinić, S.,& Janković, M.. (2011). Genetic variability of albumin-globulin content, and lipoxygenase, peroxidase activities among bread and durum wheat genotypes. in Genetika
Društvo genetičara Srbije, Beograd., 43(3), 503-516.
https://doi.org/10.2298/GENSR1103503Z
conv_457
Žilić S, Barać M, Pešić M, Hadži-Tašković-Šukalović V, Dodig D, Mladenović-Drinić S, Janković M. Genetic variability of albumin-globulin content, and lipoxygenase, peroxidase activities among bread and durum wheat genotypes. in Genetika. 2011;43(3):503-516.
doi:10.2298/GENSR1103503Z
conv_457 .
Žilić, Slađana, Barać, Miroljub, Pešić, Mirjana, Hadži-Tašković-Šukalović, Vesna, Dodig, Dejan, Mladenović-Drinić, Snežana, Janković, Marijana, "Genetic variability of albumin-globulin content, and lipoxygenase, peroxidase activities among bread and durum wheat genotypes" in Genetika, 43, no. 3 (2011):503-516,
https://doi.org/10.2298/GENSR1103503Z .,
conv_457 .
10
6
9