TY  - JOUR
AU  - Radosavljević, Milica
PY  - 2007
UR  - http://rik.mrizp.rs/handle/123456789/171
AB  - Maize is one of the most important naturally renewable sources of carbohydrate raw materials, energy and series of diverse products. Although its role is not completely clear yet it can be freely stated that it is a crucial part of almost all aspects of our daily life, starting from a contemporary and healthy nutrition to a sustainable development and protection of the environment. Furthermore, an economic importance of maize is enormous. A collective review of previous accomplishments and a brief retrospective view of the state and prospects of the maize utilization development not only in our country but abroad too are presented in this paper.
AB  - Kukuruz je jedna od najznačajnijih prirodno obnovljivih ugljenohidratnih sirovina, energije i niza raznovsnih proizvoda. Iako njegova uloga nije uvek sasvim jasna slobodno se može reći da je on veoma važan deo u skoro svim aspektima našeg svakodnevnog života počev od savremene i zdrave ishrane do održivog razvoja i zaštite životne sredine. Pored toga, ima i ogroman ekonomski značaj. U ovom radu je dat zbirni prikaz dosadašnjih dostignuća i kratak osvrt na stanje i perspektive budućeg razvoja korišćenja kukuruza u našoj zemlji i u svetu.
PB  - Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad
T2  - Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP
T1  - Maize: A renewable source of energy and products
T1  - Kukuruz - obnovljiv izvor energije i proizvoda
VL  - 11
IS  - 1-2
SP  - 6
EP  - 8
UR  - https://hdl.handle.net/21.15107/rcub_rik_171
ER  - 

@article{
author = "Radosavljević, Milica",
year = "2007",
abstract = "Maize is one of the most important naturally renewable sources of carbohydrate raw materials, energy and series of diverse products. Although its role is not completely clear yet it can be freely stated that it is a crucial part of almost all aspects of our daily life, starting from a contemporary and healthy nutrition to a sustainable development and protection of the environment. Furthermore, an economic importance of maize is enormous. A collective review of previous accomplishments and a brief retrospective view of the state and prospects of the maize utilization development not only in our country but abroad too are presented in this paper., Kukuruz je jedna od najznačajnijih prirodno obnovljivih ugljenohidratnih sirovina, energije i niza raznovsnih proizvoda. Iako njegova uloga nije uvek sasvim jasna slobodno se može reći da je on veoma važan deo u skoro svim aspektima našeg svakodnevnog života počev od savremene i zdrave ishrane do održivog razvoja i zaštite životne sredine. Pored toga, ima i ogroman ekonomski značaj. U ovom radu je dat zbirni prikaz dosadašnjih dostignuća i kratak osvrt na stanje i perspektive budućeg razvoja korišćenja kukuruza u našoj zemlji i u svetu.",
publisher = "Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad",
journal = "Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP",
title = "Maize: A renewable source of energy and products, Kukuruz - obnovljiv izvor energije i proizvoda",
volume = "11",
number = "1-2",
pages = "6-8",
url = "https://hdl.handle.net/21.15107/rcub_rik_171"
}

Radosavljević, M.. (2007). Maize: A renewable source of energy and products. in Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP
Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad., 11(1-2), 6-8.
https://hdl.handle.net/21.15107/rcub_rik_171

Radosavljević M. Maize: A renewable source of energy and products. in Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP. 2007;11(1-2):6-8.
https://hdl.handle.net/21.15107/rcub_rik_171 .

Radosavljević, Milica, "Maize: A renewable source of energy and products" in Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP, 11, no. 1-2 (2007):6-8,
https://hdl.handle.net/21.15107/rcub_rik_171 .

TY  - JOUR
AU  - Žilić, Slađana
AU  - Milašinović, Marija
AU  - Terzić, Dušanka
PY  - 2007
UR  - http://rik.mrizp.rs/handle/123456789/172
AB  - The temperature of 145°C. The basic chemical composition (ash, crude fibre starch, total protein and oil), as well as, the content of soluble proteins trypsin inhibitors, urease, resistant starch and dry matter digestibility were analyzed in fresh grain and flakes produced after the micrionisation treatment. The changes of the basic chemical content in flakes of cereals and legumes cannot be attributed to the effect of high temperatures in the course of micronisation. High temperatures resulted in the decrease the content of water soluble proteins in grain of cereals and legumes, as well as, in the reduction of the content and the activity of observed antinutritional substances. The digestibility of legume grain under the effects of high temperatures was reduced by approximately 3%, while the digestibility of maize and wheat grain was increased. It can be concluded that high temperatures in the course of micronisation did not affect enzymatic hydrolysis of cereal starch, but a significant effect on the reduction of resistant starch was observed in field pea.
AB  - Merkantilno zrno žitarica, pšenice, ječma i kukuruza, kao i zrno leguminoznih biljaka, soje i stošnog graška podvrgnuto je dejstvu infracrvenih zraka na temperaturi od 145°C. U sirovom zrnu i pahuljicama dobijenim nakon tretmana mikronizacije analiziran je osnovni hemijski sastav (pepeo, celuloza, skrob ukupni proteini i ulje), kao i sadržaj rastvorljivih proteina, tripsin inhibitora, ureaze, rezistentnog skroba i svarljivost suve materije. Promene osnovnog hemijskog sastava u pahuljicama žitarica i leguminoza ne mogu se pripisati uticaju povišene temperature tokom procesa mikronizacije. Povišena temperatura uticala je na smanjenje sadržaja u vodi rastvorljivih proteina u zrnu žitarica i leguminoza, kao i na smanjenje sadržaja i aktivnosti ispitivanih antihranljivih materija. Svarljivost zrna leguminoza pod uticajem povišene temperature smanjena je za oko 3%, dok je svarljivost zrna kukuruzna i pšenice povećana. Može se zaključiti da povišena temperatura tokom mikronizacije nije uticala na enzimsku hidrolizu skroba žitarica, ali zapažen je značajan uticaj na smanjenje sadržaja rezistentnog skroba kod stočnog graška.
PB  - Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad
T2  - Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP
T1  - Effects of the technological process of micronisation on biochemical changes in different cereals and legumes
T1  - Uticaj tehnološkog procesa mikronizacije na biohemijske promene u zrnu različitih žitarica i leguminoza
VL  - 11
IS  - 1-2
SP  - 37
EP  - 40
UR  - https://hdl.handle.net/21.15107/rcub_rik_172
ER  - 

@article{
author = "Žilić, Slađana and Milašinović, Marija and Terzić, Dušanka",
year = "2007",
abstract = "The temperature of 145°C. The basic chemical composition (ash, crude fibre starch, total protein and oil), as well as, the content of soluble proteins trypsin inhibitors, urease, resistant starch and dry matter digestibility were analyzed in fresh grain and flakes produced after the micrionisation treatment. The changes of the basic chemical content in flakes of cereals and legumes cannot be attributed to the effect of high temperatures in the course of micronisation. High temperatures resulted in the decrease the content of water soluble proteins in grain of cereals and legumes, as well as, in the reduction of the content and the activity of observed antinutritional substances. The digestibility of legume grain under the effects of high temperatures was reduced by approximately 3%, while the digestibility of maize and wheat grain was increased. It can be concluded that high temperatures in the course of micronisation did not affect enzymatic hydrolysis of cereal starch, but a significant effect on the reduction of resistant starch was observed in field pea., Merkantilno zrno žitarica, pšenice, ječma i kukuruza, kao i zrno leguminoznih biljaka, soje i stošnog graška podvrgnuto je dejstvu infracrvenih zraka na temperaturi od 145°C. U sirovom zrnu i pahuljicama dobijenim nakon tretmana mikronizacije analiziran je osnovni hemijski sastav (pepeo, celuloza, skrob ukupni proteini i ulje), kao i sadržaj rastvorljivih proteina, tripsin inhibitora, ureaze, rezistentnog skroba i svarljivost suve materije. Promene osnovnog hemijskog sastava u pahuljicama žitarica i leguminoza ne mogu se pripisati uticaju povišene temperature tokom procesa mikronizacije. Povišena temperatura uticala je na smanjenje sadržaja u vodi rastvorljivih proteina u zrnu žitarica i leguminoza, kao i na smanjenje sadržaja i aktivnosti ispitivanih antihranljivih materija. Svarljivost zrna leguminoza pod uticajem povišene temperature smanjena je za oko 3%, dok je svarljivost zrna kukuruzna i pšenice povećana. Može se zaključiti da povišena temperatura tokom mikronizacije nije uticala na enzimsku hidrolizu skroba žitarica, ali zapažen je značajan uticaj na smanjenje sadržaja rezistentnog skroba kod stočnog graška.",
publisher = "Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad",
journal = "Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP",
title = "Effects of the technological process of micronisation on biochemical changes in different cereals and legumes, Uticaj tehnološkog procesa mikronizacije na biohemijske promene u zrnu različitih žitarica i leguminoza",
volume = "11",
number = "1-2",
pages = "37-40",
url = "https://hdl.handle.net/21.15107/rcub_rik_172"
}

Žilić, S., Milašinović, M.,& Terzić, D.. (2007). Effects of the technological process of micronisation on biochemical changes in different cereals and legumes. in Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP
Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad., 11(1-2), 37-40.
https://hdl.handle.net/21.15107/rcub_rik_172

Žilić S, Milašinović M, Terzić D. Effects of the technological process of micronisation on biochemical changes in different cereals and legumes. in Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP. 2007;11(1-2):37-40.
https://hdl.handle.net/21.15107/rcub_rik_172 .

Žilić, Slađana, Milašinović, Marija, Terzić, Dušanka, "Effects of the technological process of micronisation on biochemical changes in different cereals and legumes" in Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP, 11, no. 1-2 (2007):37-40,
https://hdl.handle.net/21.15107/rcub_rik_172 .

TY  - JOUR
AU  - Radosavljević, Milica
AU  - Damjanović, Milan
AU  - Đukanović, Lana
AU  - Pajić, Zorica
PY  - 2006
UR  - http://rik.mrizp.rs/handle/123456789/149
AB  - In recent times the large-scale participation of maize in processing has increased. Considering the directions of nutritive and technological studies in the following period, significant changes' in its consumption are expected. The achievements in breeding provide, via specific-purpose growing of hybrids of special and unique grain traits, the expansion of the range of highly valuable food and ecologically safe products. Recognizing obtained results as well as perspectives of the research development, the aim of the present study was to analyze the chemical composition and quality of seeds of ZP maize hybrids with specific properties. The comparative survey of chemical composition and seed quality of three different maize hybrids with specific properties (ZP 74b, ZP 611k and ZP 633) and a hybrid of a standard chemical grain composition (ZP 434) is presented in this paper.
AB  - U novije vreme naročito u svetskim razmerama zapaža se sve veće učešće kukuruza u preradi. S obzirom na pravce nutritivnih i tehnoloških istraživanja u narednom periodu očekuju se značajnije promene u njegovoj potrošnji. Dostignuća u oplemenjivanju omogućavaju da se namenskim gajenjem hibrida posebnih i jedinstvenih karakteristika zrna značajno proširi asortiman visokovredne hrane i ekološki bezbednih proizvoda. Sagledavajući do sada ostvarene rezultate kao i perspektiva razvoja istraživačkog rada na unapređenju proizvodnje i korišćenja kukuruza za cilj ovog rada je postavljeno da se ispita hemijski sastav i kvalitet semena ZP hibrida specifičnih svojstava. U radu je dat uporedni prikaz hemijskog sastava i kvaliteta semena tri različita hibrida specifičnih svojstava (ZP 74b, ZP 611 k i ZP 633) ijednog hibrida standardnog hemijskog sastava zrna (ZP 434).
PB  - Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad
T2  - Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP
T1  - Chemical composition and quality of seeds of ZP maize hybrids with specific properties
T1  - Hemijski sastav i kvalitet semena ZP hibrida kukuruza specifičnih svojstava
VL  - 10
IS  - 3-4
SP  - 115
EP  - 116
UR  - https://hdl.handle.net/21.15107/rcub_rik_149
ER  - 

@article{
author = "Radosavljević, Milica and Damjanović, Milan and Đukanović, Lana and Pajić, Zorica",
year = "2006",
abstract = "In recent times the large-scale participation of maize in processing has increased. Considering the directions of nutritive and technological studies in the following period, significant changes' in its consumption are expected. The achievements in breeding provide, via specific-purpose growing of hybrids of special and unique grain traits, the expansion of the range of highly valuable food and ecologically safe products. Recognizing obtained results as well as perspectives of the research development, the aim of the present study was to analyze the chemical composition and quality of seeds of ZP maize hybrids with specific properties. The comparative survey of chemical composition and seed quality of three different maize hybrids with specific properties (ZP 74b, ZP 611k and ZP 633) and a hybrid of a standard chemical grain composition (ZP 434) is presented in this paper., U novije vreme naročito u svetskim razmerama zapaža se sve veće učešće kukuruza u preradi. S obzirom na pravce nutritivnih i tehnoloških istraživanja u narednom periodu očekuju se značajnije promene u njegovoj potrošnji. Dostignuća u oplemenjivanju omogućavaju da se namenskim gajenjem hibrida posebnih i jedinstvenih karakteristika zrna značajno proširi asortiman visokovredne hrane i ekološki bezbednih proizvoda. Sagledavajući do sada ostvarene rezultate kao i perspektiva razvoja istraživačkog rada na unapređenju proizvodnje i korišćenja kukuruza za cilj ovog rada je postavljeno da se ispita hemijski sastav i kvalitet semena ZP hibrida specifičnih svojstava. U radu je dat uporedni prikaz hemijskog sastava i kvaliteta semena tri različita hibrida specifičnih svojstava (ZP 74b, ZP 611 k i ZP 633) ijednog hibrida standardnog hemijskog sastava zrna (ZP 434).",
publisher = "Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad",
journal = "Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP",
title = "Chemical composition and quality of seeds of ZP maize hybrids with specific properties, Hemijski sastav i kvalitet semena ZP hibrida kukuruza specifičnih svojstava",
volume = "10",
number = "3-4",
pages = "115-116",
url = "https://hdl.handle.net/21.15107/rcub_rik_149"
}

Radosavljević, M., Damjanović, M., Đukanović, L.,& Pajić, Z.. (2006). Chemical composition and quality of seeds of ZP maize hybrids with specific properties. in Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP
Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad., 10(3-4), 115-116.
https://hdl.handle.net/21.15107/rcub_rik_149

Radosavljević M, Damjanović M, Đukanović L, Pajić Z. Chemical composition and quality of seeds of ZP maize hybrids with specific properties. in Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP. 2006;10(3-4):115-116.
https://hdl.handle.net/21.15107/rcub_rik_149 .

Radosavljević, Milica, Damjanović, Milan, Đukanović, Lana, Pajić, Zorica, "Chemical composition and quality of seeds of ZP maize hybrids with specific properties" in Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP, 10, no. 3-4 (2006):115-116,
https://hdl.handle.net/21.15107/rcub_rik_149 .