TY  - JOUR
AU  - Žilić, Slađana
AU  - Dodig, Dejan
AU  - Saratlić, Goran
AU  - Hadži-Tašković-Šukalović, Vesna
AU  - Maksimović, Milan
AU  - Škrbić, Biljana
PY  - 2010
UR  - http://rik.mrizp.rs/handle/123456789/341
AB  - P>Potential beneficial components, including proteins, total phenolics, total flavonoids, carotenoids, tocopherols, and DPPH radical scavenging activity, were investigated in wholemeal of ten bread (T. aestivum L.) and ten durum (T. durum Desf.) novel wheat genotypes. In addition, the activity rate of lipoxygenase (LOX) and peroxidase (POD) enzymes implicated in the antioxidant metabolism was determined. The protein contnet and the antioxidant properties varied according to the two different wheat species, as well as, between the different bread and durum wheat genotypes themselves. The results indicated significant differences in proteins and antioxidant compounds between bread and durum wheat. Higher total proteins, wet gluten and antioxidants contents, combined with lower LOX and POD activities, point to a higher nutritive value of durum wheat than bread wheat.
PB  - Wiley-Blackwell, Hoboken
T2  - International Journal of Food Science and Technology
T1  - Bread and durum wheat compared for antioxidants contents, and lipoxygenase and peroxidase activities
VL  - 45
IS  - 7
SP  - 1360
EP  - 1367
DO  - 10.1111/j.1365-2621.2010.02251.x
ER  - 

@article{
author = "Žilić, Slađana and Dodig, Dejan and Saratlić, Goran and Hadži-Tašković-Šukalović, Vesna and Maksimović, Milan and Škrbić, Biljana",
year = "2010",
abstract = "P>Potential beneficial components, including proteins, total phenolics, total flavonoids, carotenoids, tocopherols, and DPPH radical scavenging activity, were investigated in wholemeal of ten bread (T. aestivum L.) and ten durum (T. durum Desf.) novel wheat genotypes. In addition, the activity rate of lipoxygenase (LOX) and peroxidase (POD) enzymes implicated in the antioxidant metabolism was determined. The protein contnet and the antioxidant properties varied according to the two different wheat species, as well as, between the different bread and durum wheat genotypes themselves. The results indicated significant differences in proteins and antioxidant compounds between bread and durum wheat. Higher total proteins, wet gluten and antioxidants contents, combined with lower LOX and POD activities, point to a higher nutritive value of durum wheat than bread wheat.",
publisher = "Wiley-Blackwell, Hoboken",
journal = "International Journal of Food Science and Technology",
title = "Bread and durum wheat compared for antioxidants contents, and lipoxygenase and peroxidase activities",
volume = "45",
number = "7",
pages = "1360-1367",
doi = "10.1111/j.1365-2621.2010.02251.x"
}

Žilić, S., Dodig, D., Saratlić, G., Hadži-Tašković-Šukalović, V., Maksimović, M.,& Škrbić, B.. (2010). Bread and durum wheat compared for antioxidants contents, and lipoxygenase and peroxidase activities. in International Journal of Food Science and Technology
Wiley-Blackwell, Hoboken., 45(7), 1360-1367.
https://doi.org/10.1111/j.1365-2621.2010.02251.x

Žilić S, Dodig D, Saratlić G, Hadži-Tašković-Šukalović V, Maksimović M, Škrbić B. Bread and durum wheat compared for antioxidants contents, and lipoxygenase and peroxidase activities. in International Journal of Food Science and Technology. 2010;45(7):1360-1367.
doi:10.1111/j.1365-2621.2010.02251.x .

Žilić, Slađana, Dodig, Dejan, Saratlić, Goran, Hadži-Tašković-Šukalović, Vesna, Maksimović, Milan, Škrbić, Biljana, "Bread and durum wheat compared for antioxidants contents, and lipoxygenase and peroxidase activities" in International Journal of Food Science and Technology, 45, no. 7 (2010):1360-1367,
https://doi.org/10.1111/j.1365-2621.2010.02251.x . .

TY  - JOUR
AU  - Žilić, Slađana
AU  - Hadži-Tašković-Šukalović, Vesna
AU  - Srebrić, Mirjana
AU  - Dodig, Dejan
AU  - Maksimović, Milan
AU  - Mladenović Drinić, Snežana
AU  - Crevar, Miloš
PY  - 2009
UR  - http://rik.mrizp.rs/handle/123456789/251
AB  - This research is focused on the analysis of chemical characteristics of ZP soybean and wheat genotypes, as well as, on nutritional differences between this two complementary plant species. The experimental material consisted of two bread (ZP 96/I and ZP 87/Ip), two durum (ZP 34/I ZP and ZP DSP/01-66M) wheat genotypes and four soybean varieties (Nena, Lidija, Lana and Bosa) of different genetic background. All ZP soybean genotypes, except the Lana, had over 40% of total proteins by dry matter. Lana and Lidija, variety of recent creation, developed as a result of selection for specific traits, had high oil content. Wheat genotypes had much a lower content of ash, oil, total and water soluble proteins than soybean cultivars. The highest oil, total and water soluble proteins content was detected in grain of durum genotype ZP DSP/01-66M. Lignin content varies much more among soybean than among the wheat genotypes. Generally, contents of total phenolics, carotenes and tocopherol were more abundant in ZP soybean than bread and durum wheat genotypes.
AB  - Cilj ovog rada je analiza hemijskih karakteristika ZP genotipova soje i pšenice, kao i nutritivne razlike između ove dve komplementarne biljne vrste. Eksperimentalni materijal obuhvata dva hlebna, dva durum genotipa pšenice i četiri ZP genotipa soje različitog genetičkog porekla. Svi ZP genotipovi soje osim Lane, imaju preko 40% ukupnih proteina. Lana i Lidija, nedavno stvorene sorte, nastale kao rezultat selekcije za specifična svojstva, imaju visok sadržaj ulja. Genotipovi pšenice imaju znatno niži sadržaj pepela, ulja, ukupnih i u vodi rastvorljivih proteina nego genotipovi soje. Najviši sadržaj ulja, ukupnih i u vodi rastvorljivih proteina je nađen u durum genotipu ZP DSP/01-66M. Sadržaj lignina varira značajno više između genotipova soje nego pšenice. Generalno, sadržaj ukupnih fenola, karotina, i tokoferola je obilniji u ZP genotipovima soje nego u pšenici.
PB  - Društvo genetičara Srbije, Beograd
T2  - Genetika
T1  - Chemical compositions as quality parameters of ZP soybean and wheat genotypes
T1  - Hemijska kompozicija kao parametar kvaliteta ZP sorti soje i pšenice
VL  - 41
IS  - 3
SP  - 297
EP  - 308
DO  - 10.2298/GENSR0903297Z
ER  - 

@article{
author = "Žilić, Slađana and Hadži-Tašković-Šukalović, Vesna and Srebrić, Mirjana and Dodig, Dejan and Maksimović, Milan and Mladenović Drinić, Snežana and Crevar, Miloš",
year = "2009",
abstract = "This research is focused on the analysis of chemical characteristics of ZP soybean and wheat genotypes, as well as, on nutritional differences between this two complementary plant species. The experimental material consisted of two bread (ZP 96/I and ZP 87/Ip), two durum (ZP 34/I ZP and ZP DSP/01-66M) wheat genotypes and four soybean varieties (Nena, Lidija, Lana and Bosa) of different genetic background. All ZP soybean genotypes, except the Lana, had over 40% of total proteins by dry matter. Lana and Lidija, variety of recent creation, developed as a result of selection for specific traits, had high oil content. Wheat genotypes had much a lower content of ash, oil, total and water soluble proteins than soybean cultivars. The highest oil, total and water soluble proteins content was detected in grain of durum genotype ZP DSP/01-66M. Lignin content varies much more among soybean than among the wheat genotypes. Generally, contents of total phenolics, carotenes and tocopherol were more abundant in ZP soybean than bread and durum wheat genotypes., Cilj ovog rada je analiza hemijskih karakteristika ZP genotipova soje i pšenice, kao i nutritivne razlike između ove dve komplementarne biljne vrste. Eksperimentalni materijal obuhvata dva hlebna, dva durum genotipa pšenice i četiri ZP genotipa soje različitog genetičkog porekla. Svi ZP genotipovi soje osim Lane, imaju preko 40% ukupnih proteina. Lana i Lidija, nedavno stvorene sorte, nastale kao rezultat selekcije za specifična svojstva, imaju visok sadržaj ulja. Genotipovi pšenice imaju znatno niži sadržaj pepela, ulja, ukupnih i u vodi rastvorljivih proteina nego genotipovi soje. Najviši sadržaj ulja, ukupnih i u vodi rastvorljivih proteina je nađen u durum genotipu ZP DSP/01-66M. Sadržaj lignina varira značajno više između genotipova soje nego pšenice. Generalno, sadržaj ukupnih fenola, karotina, i tokoferola je obilniji u ZP genotipovima soje nego u pšenici.",
publisher = "Društvo genetičara Srbije, Beograd",
journal = "Genetika",
title = "Chemical compositions as quality parameters of ZP soybean and wheat genotypes, Hemijska kompozicija kao parametar kvaliteta ZP sorti soje i pšenice",
volume = "41",
number = "3",
pages = "297-308",
doi = "10.2298/GENSR0903297Z"
}

Žilić, S., Hadži-Tašković-Šukalović, V., Srebrić, M., Dodig, D., Maksimović, M., Mladenović Drinić, S.,& Crevar, M.. (2009). Chemical compositions as quality parameters of ZP soybean and wheat genotypes. in Genetika
Društvo genetičara Srbije, Beograd., 41(3), 297-308.
https://doi.org/10.2298/GENSR0903297Z

Žilić S, Hadži-Tašković-Šukalović V, Srebrić M, Dodig D, Maksimović M, Mladenović Drinić S, Crevar M. Chemical compositions as quality parameters of ZP soybean and wheat genotypes. in Genetika. 2009;41(3):297-308.
doi:10.2298/GENSR0903297Z .

Žilić, Slađana, Hadži-Tašković-Šukalović, Vesna, Srebrić, Mirjana, Dodig, Dejan, Maksimović, Milan, Mladenović Drinić, Snežana, Crevar, Miloš, "Chemical compositions as quality parameters of ZP soybean and wheat genotypes" in Genetika, 41, no. 3 (2009):297-308,
https://doi.org/10.2298/GENSR0903297Z . .

TY  - JOUR
AU  - Škrbić, Biljana
AU  - Milovac, Snezana
AU  - Dodig, Dejan
AU  - Filipcev, Bojana
PY  - 2009
UR  - http://rik.mrizp.rs/handle/123456789/271
AB  - Barley is a desirable food ingredient, with health benefits provided by a p-glucan fibre fraction. A hull-less barley flour and flakes were incorporated into white and wholegrain wheat bread in quantities usually applied in practice. The breads were evaluated for nutritional composition and sensory properties and compared to standard products as controls. The supplemented breads were high in fibre, zinc and selenium content. It was estimated that a 300-gram daily portion of such breads could meet up to 40% of dietary recommended intakes for selenium and 70-75% of recommended daily values for beta-glucan. Regarding sensory quality, the only significant differences (p  lt  0.05) were higher taste and lower volume in the white supplemented breads and lower crumb elasticity in the white bread made with barley flour. Hull-less barley can substantially contribute to an adequate intake of selenium and beta-glucan. In addition, supplemented breads were not found to pose a significant risk, with regard to excessive intakes of heavy elements (Pb, Cd, As).
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Chemistry
T1  - Effects of hull-less barley flour and flakes on bread nutritional composition and sensory properties
VL  - 115
IS  - 3
SP  - 982
EP  - 988
DO  - 10.1016/j.foodchem.2009.01.028
ER  - 

@article{
author = "Škrbić, Biljana and Milovac, Snezana and Dodig, Dejan and Filipcev, Bojana",
year = "2009",
abstract = "Barley is a desirable food ingredient, with health benefits provided by a p-glucan fibre fraction. A hull-less barley flour and flakes were incorporated into white and wholegrain wheat bread in quantities usually applied in practice. The breads were evaluated for nutritional composition and sensory properties and compared to standard products as controls. The supplemented breads were high in fibre, zinc and selenium content. It was estimated that a 300-gram daily portion of such breads could meet up to 40% of dietary recommended intakes for selenium and 70-75% of recommended daily values for beta-glucan. Regarding sensory quality, the only significant differences (p  lt  0.05) were higher taste and lower volume in the white supplemented breads and lower crumb elasticity in the white bread made with barley flour. Hull-less barley can substantially contribute to an adequate intake of selenium and beta-glucan. In addition, supplemented breads were not found to pose a significant risk, with regard to excessive intakes of heavy elements (Pb, Cd, As).",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Chemistry",
title = "Effects of hull-less barley flour and flakes on bread nutritional composition and sensory properties",
volume = "115",
number = "3",
pages = "982-988",
doi = "10.1016/j.foodchem.2009.01.028"
}

Škrbić, B., Milovac, S., Dodig, D.,& Filipcev, B.. (2009). Effects of hull-less barley flour and flakes on bread nutritional composition and sensory properties. in Food Chemistry
Elsevier Sci Ltd, Oxford., 115(3), 982-988.
https://doi.org/10.1016/j.foodchem.2009.01.028

Škrbić B, Milovac S, Dodig D, Filipcev B. Effects of hull-less barley flour and flakes on bread nutritional composition and sensory properties. in Food Chemistry. 2009;115(3):982-988.
doi:10.1016/j.foodchem.2009.01.028 .

Škrbić, Biljana, Milovac, Snezana, Dodig, Dejan, Filipcev, Bojana, "Effects of hull-less barley flour and flakes on bread nutritional composition and sensory properties" in Food Chemistry, 115, no. 3 (2009):982-988,
https://doi.org/10.1016/j.foodchem.2009.01.028 . .