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 . .

TY  - JOUR
AU  - Dodevska, Margarita
AU  - Šobajić, Slađana
AU  - Dragičević, Vesna
AU  - Stanković, Ivan
AU  - Ivanović, Nevena
AU  - Đorđević, Brižita
PY  - 2021
UR  - http://rik.mrizp.rs/handle/123456789/822
AB  - The impact of diet and fibre fractions on adipocytokines in obese subjects with a risk of diabetes has not been investigated in detail yet. The purpose of the study is to evaluate the effects of a 12-month lifestyle intervention with different fibre profiles (resistant starch (RS)—rich fibre, or ordinary food fibre profiles) on adipocytokine levels. Fifty participants are divided into two groups (RS group and Fibre group). The groups differ only in the percentage of the recommended level of the RS consumed as a fraction of the same total fibre amount. The applied dietary intervention includes intake of 7531 KJ/daywith a total fibre portion of 25–35 g/dayfor both groups that includes 15 g/day of RS for the RS group only. The levels of leptin, adiponectin, apelin, resistin, tumor necrosis factor (TNF)-alpha and C-reactive protein (CRP) are measured, and their relationship to anthropometric and biochemical parameters is estimated. Along with significant body weight loss, only leptin is significantly reduced by 13% in the RS group while in the Fibre group, apelin levels are significant (−21%). Polynomial regression shows a negative correlation between RS intake and adiponectin (R2 = 0.145) and resistin level (R2 = 0.461) in the RS group. This study indicates the possibility that fibre fractions differently influence the outcome of lifestyle interventions, as well as their adipocytokine levels, in obese prediabetic adults.
PB  - Basel : Multidisciplinary Digital Publishing Institute (MDPI)
T2  - Nutrients
T1  - The impact of diet and fibre fractions on plasma adipocytokine levels in prediabetic adults
VL  - 13
IS  - 2
SP  - 487
DO  - 10.3390/nu13020487
ER  - 

@article{
author = "Dodevska, Margarita and Šobajić, Slađana and Dragičević, Vesna and Stanković, Ivan and Ivanović, Nevena and Đorđević, Brižita",
year = "2021",
abstract = "The impact of diet and fibre fractions on adipocytokines in obese subjects with a risk of diabetes has not been investigated in detail yet. The purpose of the study is to evaluate the effects of a 12-month lifestyle intervention with different fibre profiles (resistant starch (RS)—rich fibre, or ordinary food fibre profiles) on adipocytokine levels. Fifty participants are divided into two groups (RS group and Fibre group). The groups differ only in the percentage of the recommended level of the RS consumed as a fraction of the same total fibre amount. The applied dietary intervention includes intake of 7531 KJ/daywith a total fibre portion of 25–35 g/dayfor both groups that includes 15 g/day of RS for the RS group only. The levels of leptin, adiponectin, apelin, resistin, tumor necrosis factor (TNF)-alpha and C-reactive protein (CRP) are measured, and their relationship to anthropometric and biochemical parameters is estimated. Along with significant body weight loss, only leptin is significantly reduced by 13% in the RS group while in the Fibre group, apelin levels are significant (−21%). Polynomial regression shows a negative correlation between RS intake and adiponectin (R2 = 0.145) and resistin level (R2 = 0.461) in the RS group. This study indicates the possibility that fibre fractions differently influence the outcome of lifestyle interventions, as well as their adipocytokine levels, in obese prediabetic adults.",
publisher = "Basel : Multidisciplinary Digital Publishing Institute (MDPI)",
journal = "Nutrients",
title = "The impact of diet and fibre fractions on plasma adipocytokine levels in prediabetic adults",
volume = "13",
number = "2",
pages = "487",
doi = "10.3390/nu13020487"
}

Dodevska, M., Šobajić, S., Dragičević, V., Stanković, I., Ivanović, N.,& Đorđević, B.. (2021). The impact of diet and fibre fractions on plasma adipocytokine levels in prediabetic adults. in Nutrients
Basel : Multidisciplinary Digital Publishing Institute (MDPI)., 13(2), 487.
https://doi.org/10.3390/nu13020487

Dodevska M, Šobajić S, Dragičević V, Stanković I, Ivanović N, Đorđević B. The impact of diet and fibre fractions on plasma adipocytokine levels in prediabetic adults. in Nutrients. 2021;13(2):487.
doi:10.3390/nu13020487 .

Dodevska, Margarita, Šobajić, Slađana, Dragičević, Vesna, Stanković, Ivan, Ivanović, Nevena, Đorđević, Brižita, "The impact of diet and fibre fractions on plasma adipocytokine levels in prediabetic adults" in Nutrients, 13, no. 2 (2021):487,
https://doi.org/10.3390/nu13020487 . .