1
|
Ubiparip Samek D, Kovač R, Pezo L, Mastilović J, Bajić A, Kevrešan Ž. Fruit and Vegetable Consumption during the COVID-19 Lockdown in Serbia: An Online Survey. Foods 2023; 13:125. [PMID: 38201153 PMCID: PMC10778762 DOI: 10.3390/foods13010125] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2023] [Revised: 12/26/2023] [Accepted: 12/27/2023] [Indexed: 01/12/2024] Open
Abstract
The global impact of the COVID-19 pandemic has significantly influenced individuals' dietary choices and food-buying behavior. Present research specifically delves into the alterations in fruit and vegetable (F&V) consumption among consumers in Serbia during the pandemic. The study employs an extended model of the theory of planned behavior (TPB), incorporating the construct of consumers' knowledge to comprehensively explore behavioral changes. Conducted in the first half of 2020, the study engaged 479 participants from Serbia, using an online questionnaire for data collection. Structural equation modelling was employed for a thorough analysis of the gathered responses. The main outcome revealed a noteworthy connection between consumers' knowledge and their attitudes, subjective norms, and intentions regarding F&V consumption. Subjective norms significantly influenced consumers' desire to increase F&V intake during and after the outbreak. These intentions aligned with actual behavior changes, indicating a shift toward higher F&V consumption. Consumer knowledge also notably shaped attitudes and behaviors regarding F&V intake. Notably, the TPB proved valuable in predicting and understanding these dietary shifts during global crises like the pandemic. These insights not only bolster healthier eating habits but also have broader implications for public health. Understanding consumer behavior dynamics during crises like COVID-19 is crucial for crafting effective strategies to promote overall human health and well-being.
Collapse
Affiliation(s)
- Dragana Ubiparip Samek
- Institute of Food Technology, University of Novi Sad, 21000 Novi Sad, Serbia; (R.K.); (A.B.); (Ž.K.)
| | - Renata Kovač
- Institute of Food Technology, University of Novi Sad, 21000 Novi Sad, Serbia; (R.K.); (A.B.); (Ž.K.)
| | - Lato Pezo
- Institute of General and Physical Chemistry, University of Belgrade, 11000 Belgrade, Serbia;
| | - Jasna Mastilović
- BioSense Institute, University of Novi Sad, 21000 Novi Sad, Serbia;
| | - Aleksandra Bajić
- Institute of Food Technology, University of Novi Sad, 21000 Novi Sad, Serbia; (R.K.); (A.B.); (Ž.K.)
| | - Žarko Kevrešan
- Institute of Food Technology, University of Novi Sad, 21000 Novi Sad, Serbia; (R.K.); (A.B.); (Ž.K.)
| |
Collapse
|
2
|
Guruswamy S, Pojić M, Subramanian J, Mastilović J, Sarang S, Subbanagounder A, Stojanović G, Jeoti V. Toward Better Food Security Using Concepts from Industry 5.0. Sensors (Basel) 2022; 22:8377. [PMID: 36366073 PMCID: PMC9653780 DOI: 10.3390/s22218377] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/05/2022] [Revised: 10/24/2022] [Accepted: 10/25/2022] [Indexed: 06/16/2023]
Abstract
The rapid growth of the world population has increased the food demand as well as the need for assurance of food quality, safety, and sustainability. However, food security can easily be compromised by not only natural hazards but also changes in food preferences, political conflicts, and food frauds. In order to contribute to building a more sustainable food system-digitally visible and processes measurable-within this review, we summarized currently available evidence for various information and communication technologies (ICTs) that can be utilized to support collaborative actions, prevent fraudulent activities, and remotely perform real-time monitoring, which has become essential, especially during the COVID-19 pandemic. The Internet of Everything, 6G, blockchain, artificial intelligence, and digital twin are gaining significant attention in recent years in anticipation of leveraging the creativity of human experts in collaboration with efficient, intelligent, and accurate machines, but with limited consideration in the food supply chain. Therefore, this paper provided a thorough review of the food system by showing how various ICT tools can help sense and quantify the food system and highlighting the key enhancements that Industry 5.0 technologies can bring. The vulnerability of the food system can be effectively mitigated with the utilization of various ICTs depending on not only the nature and severity of crisis but also the specificity of the food supply chain. There are numerous ways of implementing these technologies, and they are continuously evolving.
Collapse
Affiliation(s)
- Selvakumar Guruswamy
- KPR Institute of Engineering and Technology, Coimbatore 641407, Tamil Nadu, India
| | - Milica Pojić
- Institute of Food Technology, University of Novi Sad, 21000 Novi Sad, Serbia
| | | | - Jasna Mastilović
- BioSense Institute, University of Novi Sad, 21000 Novi Sad, Serbia
| | - Sohail Sarang
- Faculty of Technical Sciences, University of Novi Sad, 21000 Novi Sad, Serbia
| | - Arumugam Subbanagounder
- Department of Computer Science and Engineering, Nandha Engineering College, Erode 638052, Tamil Nadu, India
| | - Goran Stojanović
- Faculty of Technical Sciences, University of Novi Sad, 21000 Novi Sad, Serbia
| | - Varun Jeoti
- Faculty of Technical Sciences, University of Novi Sad, 21000 Novi Sad, Serbia
| |
Collapse
|
3
|
Mastilović J, Kevrešan Ž, Milović M, Kovač R, Milić B, Magazin N, Plavšić D, Kalajdžić J. Effects of ripening stage and postharvest treatment on apricot (
Prunus armeniaca
L.) cv. NS4 delivered to the consumers. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16399] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Jasna Mastilović
- Centre of Food and Vegetable Products Institute of Food Technology University of Novi Sad Novi Sad Serbia
| | - Žarko Kevrešan
- Centre of Food and Vegetable Products Institute of Food Technology University of Novi Sad Novi Sad Serbia
| | - Maja Milović
- Department of Fruit growing, Viticulture, Horticulture and Landscape architecture Faculty of Agriculture University of Novi Sad Novi Sad Serbia
| | - Renata Kovač
- Centre of Food and Vegetable Products Institute of Food Technology University of Novi Sad Novi Sad Serbia
| | - Biserka Milić
- Department of Fruit growing, Viticulture, Horticulture and Landscape architecture Faculty of Agriculture University of Novi Sad Novi Sad Serbia
| | - Nenad Magazin
- Department of Fruit growing, Viticulture, Horticulture and Landscape architecture Faculty of Agriculture University of Novi Sad Novi Sad Serbia
| | - Dragana Plavšić
- Centre of Food and Vegetable Products Institute of Food Technology University of Novi Sad Novi Sad Serbia
| | - Jelena Kalajdžić
- Department of Fruit growing, Viticulture, Horticulture and Landscape architecture Faculty of Agriculture University of Novi Sad Novi Sad Serbia
| |
Collapse
|
4
|
Ubiparip-Samek D, Pezo L, Mastilović J, Kovač R, Zoranović T, Vlahović B. Modeling fruit and vegetable consumption in Serbia. Food & Feed Res 2022. [DOI: 10.5937/ffr49-38160] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022] Open
Abstract
Although regular intake of fruits and vegetables has an essential role in a healthy diet and well-being, a majority of consumers in Serbia have a suboptimal intake of these groceries. To understand the main determinants of this unsatisfactory situation, the study tested an extended model of the theory of planned behavior intending to suggest necessary steps for improving fruits and vegetables daily intake. This theory, extended for the role of knowledge, was tested using structural equation modeling. Fit indices confirmed the utility of this extended model of the theory of planned behavior in explaining consumers' behavior as well as the mediating role of behavioral intentions. Serbia, as one of the central developing countries in the Balkans, was chosen to test the model with the possibility of applying it to other developing countries facing malnutrition. Data were collected in North Serbia, through an online survey (n=688). Despite consumers' high awareness of fruits and vegetables' beneficial health effects, the influence of consumers' knowledge only is not sufficient to trigger behavioral changes. Consumers' intentions and behavior should be influenced indirectly, by changing their attitudes and subjective norms. All custom-made activities promoting a higher fruit and vegetable intake should consider the present findings to achieve a bigger effect on behavioral changes among consumers.
Collapse
|
5
|
Ubiparip S, Pezo L, Mastilović J, Kovač R, Zoranović T, Vlahović B. Modeling fruit and vegetable consumption in Serbia. Food & Feed Res 2022. [DOI: 10.5937/ffr0-38160] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022] Open
Abstract
Although regular intake of fruits and vegetables has an essential role in a healthy diet and well-being, a majority of consumers in Serbia have a suboptimal intake of these groceries. To understand the main determinants of this unsatisfactory situation, the study tested an extended model of the theory of planned behavior intending to suggest necessary steps for improving fruits and vegetables daily intake. This theory, extended for the role of knowledge, was tested using structural equation modeling. Fit indices confirmed the utility of this extended model of the theory of planned behavior in explaining consumers' behavior as well as the mediating role of behavioral intentions. Serbia, as one of the central developing countries in the Balkans, was chosen to test the model with the possibility of applying it to other developing countries facing malnutrition. Data were collected in North Serbia, through an online survey (n=688). Despite consumers' high awareness of fruits and vegetables' beneficial health effects, the influence of consumers' knowledge only is not sufficient to trigger behavioral changes. Consumers' intentions and behavior should be influenced indirectly, by changing their attitudes and subjective norms. All custom-made activities promoting a higher fruit and vegetable intake should consider the present findings to achieve a bigger effect on behavioral changes among consumers.
Collapse
|
6
|
Ubiparip S, Pezo L, Mastilović J, Kovač R, Zoranović T, Vlahović B. Correspondence analysis of fruit and vegetable waste among consumers in Vojvodina. Food & Feed Res 2022. [DOI: 10.5937/ffr0-34918] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022] Open
Abstract
Fresh fruit and vegetables contribute to almost 50% of food wasted by households in the EU. To understand the main reasons for wasteful behaviour among the consumers in Vojvodina (Serbia) cross-sectional data were collected through a self-administrated online survey of 711 correspondents. The questions presented in the study focused on the method of preserving the fruits and vegetables in domestic conditions before their consumption. Self-estimation of wasteful behaviour in the household and socio-demographic factors, including the respondents' self-estimated health status, were analysed using the correspondence analysis. The results showed that the first two dimensions explained for 95.06% of the total per cent of inertia (statistically significant at p<0.001 level) indicating the strong relationship among variables. According to the survey, the fruit and vegetables are most likely used fresh (54.43% and 48.95%, respectively), whereas the use of fruits and vegetables after storage in a refrigerator (17.16% and 29.96%, respectively) or in a deep freezer (2.81% or 5.20%, respectively) is significantly lower. Most of the survey correspondents claimed that they regularly discard the fruits and vegetables to waste (53.02% and 39.66%, respectively). The results pointed out that the storage and the amounts of discarded waste are affected by gender, income, and health conditions of the respondents'. Also, the study emphasized the growing need for educating and better planning of fresh fruit and vegetable management to reduce waste production.
Collapse
|
7
|
Ubiparip-Samek D, Pezo L, Mastilović J, Kovač R, Zoranović T, Vlahović B. Correspondence analysis of fruit and vegetable waste among consumers in Vojvodina. Food & Feed Res 2022. [DOI: 10.5937/ffr49-34918] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022] Open
Abstract
Fresh fruit and vegetables contribute to almost 50% of food wasted by households in the EU. To understand the main reasons for wasteful behaviour among the consumers in Vojvodina (Serbia) cross-sectional data were collected through a self-administrated online survey of 711 correspondents. The questions presented in the study focused on the method of preserving the fruits and vegetables in domestic conditions before their consumption. Self-estimation of wasteful behaviour in the household and socio-demographic factors, including the respondents' self-estimated health status, were analysed using the correspondence analysis. The results showed that the first two dimensions explained for 95.06% of the total per cent of inertia (statistically significant at p<0.001 level) indicating the strong relationship among variables. According to the survey, the fruit and vegetables are most likely used fresh (54.43% and 48.95%, respectively), whereas the use of fruits and vegetables after storage in a refrigerator (17.16% and 29.96%, respectively) or in a deep freezer (2.81% or 5.20%, respectively) is significantly lower. Most of the survey correspondents claimed that they regularly discard the fruits and vegetables to waste (53.02% and 39.66%, respectively). The results pointed out that the storage and the amounts of discarded waste are affected by gender, income, and health conditions of the respondents'. Also, the study emphasized the growing need for educating and better planning of fresh fruit and vegetable management to reduce waste production.
Collapse
|
8
|
Ubiparip Samek D, Bajić A, Pezo L, Kovač R, Mastilović J. EXPLORING CONSUMER PREFERENCES AND FACTORS ASSOCIATED WITH VEGETABLE CONSUMPTION. ffr 2021. [DOI: 10.5937/ffr0-32587] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022] Open
Abstract
The consumers’ preferences and their reasons for vegetable consumption were examined with the aim to provide useful information to increase the consumption of these food items. Consumers’ general viewpoints about vegetable consumption were examined using an online questionnaire. The study was conducted on a sample of 711 respondents chosen randomly and obtained data were analyzed by the correspondence analysis. Results suggest that consumers consider vegetables as tasty, easy to use and healthy for consumption. The main drawbacks for vegetable consumption are safety issues, short shelf-life and high price. In order to increase the consumption of these foodstuffs, each type of fresh and processed vegetable should have a specifically designed campaign, emphasizing its specific attribute. Obtained results might provide an insight into the current state of consumers’ behavior in Serbia and might be useful for creating specific promotional programs and more appropriate communication strategies aiming to increase consumers’ knowledge about the importance of regular vegetable consumption. They should raise consumers’ awareness by emphasizing the importance of adequate daily vegetable consumption. This, in turn, should improve public health and reduce the health and economic costs of massive chronic diseases caused by inadequate diet.
Collapse
|
9
|
Pestorić M, Mastilović J, Kevrešan Ž, Pezo L, Belović M, Glogovac S, Škrobot D, Ilić N, Takač A. ARTIFICIAL NEURAL NETWORK MODEL IN PREDICTING THE QUALITY OF FRESH TOMATO GENOTYPES. ffr 2021. [DOI: 10.5937/ffr0-29661] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022] Open
Abstract
Sensory analysis is the best mean to precisely describe the eating quality of fresh foods. However, it is expensive and time-consuming method which cannot be used for measuring quality properties in real time. The aim of this paper was to contribute to the study of the relationship between sensory and instrumental data, and to define a proper model for predicting sensory properties of fresh tomato through the determination of the physicochemical properties. Principal Component Analysis (PCA) was applied to the experimental data to characterize and differentiate among the observed genotypes, explaining 73.52% of the total variance, using the first three principal components. Artificial neural network (ANN) model was used for the prediction of sensory properties based on the results obtained by basic chemical and instrumental determinations. The developed ANN model predicts the sensory properties with high adequacy, with the overall coefficient of determination of 0.859.
Collapse
|
10
|
Ubiparip-Samek D, Bajić A, Pezo L, Kovač R, Mastilović J, Zoranović T, Vlahović B. Exploring consumer preferences and factors associated with vegetable consumption. Food & Feed Res 2021. [DOI: 10.5937/ffr48-32587] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022] Open
Abstract
The consumers' preferences and their reasons for vegetable consumption were examined with the aim to provide useful information to increase the consumption of these food items. Consumers' general viewpoints about vegetable consumption were examined using an online questionnaire. The study was conducted on a sample of 711 respondents chosen randomly and obtained data were analyzed by the correspondence analysis. Results suggest that consumers consider vegetables as tasty, easy to use and healthy for consumption. The main drawbacks for vegetable consumption are safety issues, short shelf-life and high price. In order to increase the consumption of these foodstuffs, each type of fresh and processed vegetable should have a specifically designed campaign, emphasizing its specific attribute. Obtained results might provide an insight into the current state of consumers' behavior in Serbia and might be useful for creating specific promotional programs and more appropriate communication strategies aiming to increase consumers' knowledge about the importance of regular vegetable consumption. They should raise consumers' awareness by emphasizing the importance of adequate daily vegetable consumption. This, in turn, should improve public health and reduce the health and economic costs of massive chronic diseases caused by inadequate diet.
Collapse
|
11
|
Pestorić M, Mastilović J, Kevrešan Ž, Pezo L, Belović M, Glogovac S, Škrobot D, Ilić N, Takač A. Artificial neural network model in predicting the quality of fresh tomato genotypes. Food & Feed Res 2021. [DOI: 10.5937/ffr48-29661] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022] Open
Abstract
Sensory analysis is the best mean to precisely describe the eating quality of fresh foods. However, it is expensive and time-consuming method which cannot be used for measuring quality properties in real time. The aim of this paper was to contribute to the study of the relationship between sensory and instrumental data, and to define a proper model for predicting sensory properties of fresh tomato through the determination of the physicochemical properties. Principal Component Analysis (PCA) was applied to the experimental data to characterize and differentiate among the observed genotypes, explaining 73.52% of the total variance, using the first three principal components. Artificial neural network (ANN) model was used for the prediction of sensory properties based on the results obtained by basic chemical and instrumental determinations. The developed ANN model predicts the sensory properties with high adequacy, with the overall coefficient of determination of 0.859.
Collapse
|
12
|
Bajić A, Pezo LL, Stupar A, Filipčev B, Cvetković BR, Horecki AT, Mastilović J. Application of lyophilized plum pomace as a functional ingredient in a plum spread: Optimizing texture, colour and phenol antioxidants by ANN modelling. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109588] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
13
|
Janić Hajnal E, Pezo L, Orčić D, Šarić L, Plavšić D, Kos J, Mastilović J. Preliminary Survey of Alternaria Toxins Reduction during Fermentation of Whole Wheat Dough. Microorganisms 2020; 8:E303. [PMID: 32098250 PMCID: PMC7074859 DOI: 10.3390/microorganisms8020303] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2019] [Revised: 02/15/2020] [Accepted: 02/18/2020] [Indexed: 11/16/2022] Open
Abstract
The aim of this study was to investigate the fate of the most common Alternaria toxins found in wheat-tenuazonic acid (TeA), alternariol (AOH), and alternariol monomethyl ether (AME) during sourdough processing. For this purpose, spiked whole wheat flour, 3% sourdough starter, 0.5% of baker's yeast, and 105% of water calculated on flour weight as a base were used as raw materials. Spiked whole wheat dough was fermented for 4 h, 8 h, 12 h, 24 h, and 48 h at 25 °C, and at each point the fermented dough samples were taken, frozen, lyophilized, grounded, and stored until further analysis. To study the effect of sourdough processing on TeA, AOH and AME content, the validated method of high-performance liquid chromatography coupled to tandem mass spectrometry (LC-MS/MS) for these mycotoxins was used. Mathematical models of Alternaria toxins reduction were developed in the form of Four Parameter Logistic Regression function. The maximum reduction of TeA, AOH, and AME levels was archived at 48 h of dough fermentation at 25 °C compared with dough after kneading (0 h). Under these conditions, a reduction of the toxin levels of 60.3 %, 41.5%, and 24.1% was observed for TeA, AOH, and AME, respectively.
Collapse
Affiliation(s)
- Elizabet Janić Hajnal
- Research Center for Technology of Plant Based Food Products, Institute of Food Technology, University of Novi Sad, 21000 Novi Sad, Serbia; (L.Š.); (D.P.); (J.K.); (J.M.)
| | - Lato Pezo
- Institute of General and Physical Chemistry, University of Belgrade, 11000 Belgrade, Serbia;
| | - Dejan Orčić
- Department of Chemistry, Biochemistry and Environmental Protection, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, Serbia;
| | - Ljubiša Šarić
- Research Center for Technology of Plant Based Food Products, Institute of Food Technology, University of Novi Sad, 21000 Novi Sad, Serbia; (L.Š.); (D.P.); (J.K.); (J.M.)
| | - Dragana Plavšić
- Research Center for Technology of Plant Based Food Products, Institute of Food Technology, University of Novi Sad, 21000 Novi Sad, Serbia; (L.Š.); (D.P.); (J.K.); (J.M.)
| | - Jovana Kos
- Research Center for Technology of Plant Based Food Products, Institute of Food Technology, University of Novi Sad, 21000 Novi Sad, Serbia; (L.Š.); (D.P.); (J.K.); (J.M.)
| | - Jasna Mastilović
- Research Center for Technology of Plant Based Food Products, Institute of Food Technology, University of Novi Sad, 21000 Novi Sad, Serbia; (L.Š.); (D.P.); (J.K.); (J.M.)
| |
Collapse
|
14
|
Milenković L, Mastilović J, Kevrešan Ž, Bajić A, Gledić A, Stanojević L, Cvetković D, Šunić L, Ilić ZS. Effect of shading and grafting on yield and quality of tomato. J Sci Food Agric 2020; 100:623-633. [PMID: 31591726 DOI: 10.1002/jsfa.10057] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/24/2019] [Revised: 09/09/2019] [Accepted: 09/08/2019] [Indexed: 05/28/2023]
Abstract
BACKGROUND The need to increase marketable tomato yields and decrease losses due to sunburn and disease during the summer motivates farmers to adopt additional cultural practices such as shading and grafting. To investigate complex interactions among grafting, shading, and tomato cultivar, grafted and ungrafted tomatoes (cv. 'Optima' F1 and cv. 'Big Beef' F1 ) were grown in the soil under net-house cover, using pearl and red nets, and in unshaded conditions (open fields). Tomato fruit at the red stage of maturity were used for the analysis of quality traits, and total and marketable yields were recorded during the whole production season. RESULTS Grafting and shading in tomato production might be considered as cultivation practices to increase the marketable tomato yield. A decrease in sugar content increased the uptake of some micro elements (Fe and Zn) and macro elements (Ca). In some cases, firmer and less elastic skin may be expected due to grafting. Shading with pearl net might result in fruit with lower firmness and higher total, and particularly malic, acid content. CONCLUSION Shading with colored nets and grafting provide alternative strategies for achieving higher fruit yields and avoiding or reducing a decrease in tomato quality caused by environmental stresses such as excessive radiation and temperature in the summer cropping season. © 2019 Society of Chemical Industry.
Collapse
Affiliation(s)
- Lidija Milenković
- Departmentof Field and Vegetable Crops, University of Priština-Kosovska Mitrovica, Faculty of Agriculture, Lešak, Serbia
| | - Jasna Mastilović
- Department for Technology of Plant based Food products, Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
| | - Žarko Kevrešan
- Department for Technology of Plant based Food products, Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
| | - Aleksandra Bajić
- Department for Technology of Plant based Food products, Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
| | - Aleksandra Gledić
- Department of Applied and Engineering Chemistry,Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
| | - Ljiljana Stanojević
- Department of Chemical Technology, Faculty of Technology - Leskovac, University of Niš, Niš, Serbia
| | - Dragan Cvetković
- Department of Chemical Technology, Faculty of Technology - Leskovac, University of Niš, Niš, Serbia
| | - Lj Šunić
- Departmentof Field and Vegetable Crops, University of Priština-Kosovska Mitrovica, Faculty of Agriculture, Lešak, Serbia
| | - Zoran S Ilić
- Departmentof Field and Vegetable Crops, University of Priština-Kosovska Mitrovica, Faculty of Agriculture, Lešak, Serbia
| |
Collapse
|
15
|
Peulić T, Ikonić P, Jokanović M, Delić J, Gubić J, Škaljac S, Mastilović J. Sodium chloride and nitrite contents in canned meat in pieces from the Serbian market. Food & Feed Res 2020. [DOI: 10.5937/ffr47-29118] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022] Open
Abstract
Canned meat in pieces (CM) is a group of meat products widely consumed by children and consumers with special diet regimes, due to high protein and low fat content. In this study safety of these products regarding sodium chloride and nitrite contents was examined in total of 19 meat samples produced by 14 most represented meat processors on Serbian market. The statement about high protein and low fat content in CM for products from the Serbian market was confirmed. The products made from chicken meat ("Pileća prsa", protein 12.4 to 17.4 g/100 g; fat 0.92 to 3.84 g/100 g) had higher protein and lower fat content that the products made from pork ("Pizza šunka", protein 11.5 to 14.3 g/100 g; fat 4.61 to 14.4 g/100 g). In the group "Pileća prsa" 90.91% of samples had sodium chloride content below 1.5 g/100 g, while in the group "Pizza šunka", 75% of samples had sodium chloride content lower than 1.5 g/100g. Residual nitrite content in product "Pileća prsa" ranged from 0.62 to 20.7 mg/kg and in product "Pizza šunka" this content ranged from 3.27 to 19.2 mg/kg. These results indicate that all analysed samples were below the required limits of nitrite content. According to the results obtained in this study, children and consumers with special diet regimes are free to consume Serbian meat products in the type of CM considering the contents of protein and fat, as well as sodium chloride and nitrite residue.
Collapse
|
16
|
Pestorić M, Mastilović J, Pezo L, Belović M, Škrobot D, Šimurina O, Filipčev B, Pojić M, Torbica A. Prediction of commercial spaghetti quality based on sensory and physicochemical data. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14172] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Jasna Mastilović
- Institute of Food Technology University of Novi Sad Novi Sad Serbia
| | - Lato Pezo
- Institute of General and Physical Chemistry University of Belgrade Belgrade Serbia
| | - Miona Belović
- Institute of Food Technology University of Novi Sad Novi Sad Serbia
| | - Dubravka Škrobot
- Institute of Food Technology University of Novi Sad Novi Sad Serbia
| | - Olivera Šimurina
- Institute of Food Technology University of Novi Sad Novi Sad Serbia
| | - Bojana Filipčev
- Institute of Food Technology University of Novi Sad Novi Sad Serbia
| | - Milica Pojić
- Institute of Food Technology University of Novi Sad Novi Sad Serbia
| | | |
Collapse
|
17
|
Hadnađev M, Dapčević‐Hadnađev T, Pajić‐Lijaković I, Mastilović J, Bugarski B. Molecular and Supra‐Molecular Structural Ordering of Wheat Starch‐OSA Modified Waxy Maize Starch Mixtures During Storage. STARCH-STARKE 2019. [DOI: 10.1002/star.201800225] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Miroslav Hadnađev
- Institute of Food TechnologyUniversity of Novi SadBul. cara Lazara 121000Novi SadSerbia
| | | | - Ivana Pajić‐Lijaković
- Faculty of Technology and MetallurgyUniversity of BelgradeKarnegijeva 411120BelgradeSerbia
| | - Jasna Mastilović
- Institute of Food TechnologyUniversity of Novi SadBul. cara Lazara 121000Novi SadSerbia
| | - Branko Bugarski
- Faculty of Technology and MetallurgyUniversity of BelgradeKarnegijeva 411120BelgradeSerbia
| |
Collapse
|
18
|
Cvetković BR, Pezo LL, Mišan A, Mastilović J, Kevrešan Ž, Ilić N, Filipčev B. The effects of osmotic dehydration of white cabbage on polyphenols and mineral content. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.001] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
|
19
|
Janić Hajnal E, Mastilović J, Bagi F, Orčić D, Budakov D, Kos J, Savić Z. Effect of Wheat Milling Process on the Distribution of Alternaria Toxins. Toxins (Basel) 2019; 11:E139. [PMID: 30832284 PMCID: PMC6468426 DOI: 10.3390/toxins11030139] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2018] [Revised: 02/21/2019] [Accepted: 02/25/2019] [Indexed: 11/28/2022] Open
Abstract
Alternaria toxins are mycotoxins produced by various Alternaria species which, besides the Fusarium species, represent the principal contaminants of wheat worldwide. As currently, only limited information on the behaviour of Alternaria toxins during processing of cereals is available, the objective of this study was to investigate the effect of the dry milling process of wheat on Alternaria toxins distribution. Alternariol (AOH), alternariol monomethyl ether (AME) and tenuazonic acid (TeA) content were analysed by high performance liquid chromatography coupled to tandem mass spectrometry (LC-MS/MS) in all milling fractions of untreated (control), fungicide-treated, Alternaria tenuissima inoculated and commercial wheat sample. After dry milling process, in last break and milling flows and by-products, increased concentration of examined Alternaria toxins was detected. TeA was quantified in almost all milling fractions in all tested wheat samples, while AOH and AME were detectable mostly in last break and milling flows and by-products. In respect to the contamination with Alternaria toxins, white flour can be considered as relatively safe product. Since Alternaria toxins are concentrated mainly in the peripheral parts of the kernel, a special attention should be given to their content in low-grade flours and milling by-products.
Collapse
Affiliation(s)
- Elizabet Janić Hajnal
- Research Center for Technology of Plant Based Food Products, Institute of Food Technology, University of Novi Sad, 21000 Novi Sad, Serbia.
| | - Jasna Mastilović
- Research Center for Technology of Plant Based Food Products, Institute of Food Technology, University of Novi Sad, 21000 Novi Sad, Serbia.
| | - Ferenc Bagi
- Department of Plant and Environmental Protection, Faculty of Agriculture, University of Novi Sad, 21000 Novi Sad, Serbia.
| | - Dejan Orčić
- Department of Chemistry, Biochemistry and Environmental Protection, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, Serbia.
| | - Dragana Budakov
- Department of Plant and Environmental Protection, Faculty of Agriculture, University of Novi Sad, 21000 Novi Sad, Serbia.
| | - Jovana Kos
- Research Center for Technology of Plant Based Food Products, Institute of Food Technology, University of Novi Sad, 21000 Novi Sad, Serbia.
| | - Zagorka Savić
- Department of Plant and Environmental Protection, Faculty of Agriculture, University of Novi Sad, 21000 Novi Sad, Serbia.
| |
Collapse
|
20
|
Mastilović J, Živančev D, Lončar E, Malbaša R, Hristov N, Kevrešan Ž. Effects of high temperatures and drought during anthesis and grain filling period on wheat processing quality and underlying gluten structural changes. J Sci Food Agric 2018; 98:2898-2907. [PMID: 29148574 DOI: 10.1002/jsfa.8784] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/24/2016] [Revised: 10/16/2017] [Accepted: 11/14/2017] [Indexed: 05/10/2023]
Abstract
BACKGROUND Climate changes do not only affect wheat yield, but also its quality. Information on this topic gathered so far is somewhat contradictory and insufficient. Climate changes also affect wheat indirectly through their influence on the ecosystem, including insects and fungi that affect wheat technological quality. The aim of this study was to examine trends in structural and technological changes of wheat quality under conditions typical of climate changes. With this in mind, three groups of wheat varieties with the same Glu-score were examined in three production years, characterized by different production conditions. RESULTS A production season characterized by climate change conditions results in lower activity of amylolytic enzymes. What is more, it results in lower content of gluten, higher gluten index value, its decrease after 1 h to 37 °C, lower number of free SH groups and higher content of free amino groups, which result in lower alveograph W, lower farinograph WA and higher extensograph dough resistance. CONCLUSION Variability in wheat quality produced under different climatic conditions is mainly influenced by the production conditions, including their influence on ecosystem factors. The influence of wheat cultivar genetic predisposition is much less expressed. This indicates that differences among cultivars with different Glu-score might be diminished under the influence of altered production conditions, as a consequence of climate change. © 2017 Society of Chemical Industry.
Collapse
Affiliation(s)
- Jasna Mastilović
- University of Novi Sad, Institute of Food Technology, Novi Sad, Bulevar cara Lazara, Novi Sad, Serbia
| | - Dragan Živančev
- Institute of Field and Vegetable Crops, Novi Sad, Maksima Gorkog, Serbia
| | - Eva Lončar
- University of Novi Sad, Faculty of Technology, Bulevar cara Lazara, Novi Sad, Serbia
| | - Radomir Malbaša
- University of Novi Sad, Faculty of Technology, Bulevar cara Lazara, Novi Sad, Serbia
| | | | - Žarko Kevrešan
- University of Novi Sad, Institute of Food Technology, Novi Sad, Bulevar cara Lazara, Novi Sad, Serbia
| |
Collapse
|
21
|
Belović M, Torbica A, Pajić-Lijaković I, Mastilović J. Development of low calorie jams with increased content of natural dietary fibre made from tomato pomace. Food Chem 2017; 237:1226-1233. [PMID: 28763974 DOI: 10.1016/j.foodchem.2017.06.045] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2017] [Revised: 06/06/2017] [Accepted: 06/06/2017] [Indexed: 10/19/2022]
Abstract
In this study, four jam formulations were developed, starting with the basic formulation (Jam 1) containing sucrose and without added pectin. Sucrose was partially (50%) replaced by stevioside in formulations of Jam 2 and 3, while in Jam 4 sucrose was completely replaced by fructose and stevioside, making this formulation suitable for diabetic patients. Jam formulations 1 and 2, prepared without added pectin, were thermally stable in the temperature range of 25-90°C, which indicate their potential use as fruit fillings. Jam formulations 3 and 4 were assessed by the sensory panel as more spreadable since tomato pomace particles are incorporated in pectin network which acts as a lubricant. Jam formulations were characterized by a lower total carbohydrate content (17.23-43.81%) and lower energy value (87.1-193.7kcal/100g) when compared to commercial products. Tomato pomace jams contained 15-20 times more dietary fibre than commercial apricot jam.
Collapse
Affiliation(s)
- Miona Belović
- University of Novi Sad, Institute of Food Technology, Bul. cara Lazara 1, 21000 Novi Sad, Serbia.
| | - Aleksandra Torbica
- University of Novi Sad, Institute of Food Technology, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
| | - Ivana Pajić-Lijaković
- University of Belgrade, Faculty of Technology and Metallurgy, Karnegijeva 4, 11120 Belgrade, Serbia
| | - Jasna Mastilović
- University of Novi Sad, Institute of Food Technology, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
| |
Collapse
|
22
|
Kos J, Janić Hajnal E, Jajić I, Krstović S, Mastilović J, Šarić B, Jovanov P. Comparison of ELISA, HPLC-FLD and HPLC-MS/MS Methods for Determination of Aflatoxin M1 in Natural Contaminated Milk Samples. Acta Chim Slov 2016; 63:747-756. [PMID: 28004091 DOI: 10.17344/acsi.2016.2451] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
Abstract
Presence of aflatoxin M1 (AFM1) in milk should be continuously controlled in order to protect the population from risks associated with its proven toxicity and carcinogenicity. During recent years, there has been an increase in demand for development of sensitive, accurate, simple and fast method which is reliable for detection of AFM1 at low concentrations found in milk samples. For that purpose, enzyme linked immunosorbent asssay (ELISA), high performance liquid chromatography with fluorescence detector (HPLC-FLD) and high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) were optimized and validated in order to apply them for AFM1 analysis in naturally contaminated milk samples, and to assess the closeness of agreement between results of three different methods. The obtained validation parameters indicate that all three methods are suitable for determination of AFM1 in milk samples. The statistical analysis of variance between the methods and the obtained correlation coefficients indicate that there is a strong correlation between methods. All three methods are satisfactory in meeting the requirements for official control purposes. To the best of author's knowledge, this study represents the first report of an investigation and comparison of ELISA, HPLC-FLD and HPLC-MS/MS methods for determination of AFM1 in naturally contaminated milk samples.
Collapse
|
23
|
Belović M, Pajić-Lijaković I, Torbica A, Mastilović J, Pećinar I. The influence of concentration and temperature on the viscoelastic properties of tomato pomace dispersions. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.06.021] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
24
|
Ilić ZS, Kevrešan Ž, Mastilović J, Zorić L, Tomšik A, Belović M, Pestorić M, Karanović D, Luković J. Evaluation of Mineral Profile, Texture, Sensory and Structural Characteristics of Old Pepper Landraces. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13141] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Zoran S. Ilić
- Faculty of Agriculture Priština-Lešak; University of Priština-Kosovska; Mitrovica Serbia
| | - Žarko Kevrešan
- Institute of Food Technology; University of Novi Sad; Novi Sad Serbia
| | - Jasna Mastilović
- Institute of Food Technology; University of Novi Sad; Novi Sad Serbia
| | - Lana Zorić
- Faculty of Sciences, Department of Biology and Ecology; University of Novi Sad; Novi Sad Serbia
| | - Alena Tomšik
- Institute of Food Technology; University of Novi Sad; Novi Sad Serbia
| | - Miona Belović
- Institute of Food Technology; University of Novi Sad; Novi Sad Serbia
| | - Mladenka Pestorić
- Institute of Food Technology; University of Novi Sad; Novi Sad Serbia
| | - Dunja Karanović
- Faculty of Sciences, Department of Biology and Ecology; University of Novi Sad; Novi Sad Serbia
| | - Jadranka Luković
- Faculty of Sciences, Department of Biology and Ecology; University of Novi Sad; Novi Sad Serbia
| |
Collapse
|
25
|
Torbica A, Belović M, Mastilović J, Kevrešan Ž, Pestorić M, Škrobot D, Dapčević Hadnađev T. Nutritional, rheological, and sensory evaluation of tomato ketchup with increased content of natural fibres made from fresh tomato pomace. Food and Bioproducts Processing 2016. [DOI: 10.1016/j.fbp.2016.02.007] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
26
|
Belović M, Kevrešan Ž, Pestorić M, Mastilović J. The influence of hot air treatment and UV irradiation on the quality of two tomato varieties after storage. Food Packag Shelf Life 2015. [DOI: 10.1016/j.fpsl.2015.06.002] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
27
|
Janić Hajnal E, Orčić D, Torbica A, Kos J, Mastilović J, Škrinjar M. Alternariatoxins in wheat from the Autonomous Province of Vojvodina, Serbia: a preliminary survey. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2015; 32:361-70. [DOI: 10.1080/19440049.2015.1007533] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
28
|
Mastilović J, Kevrešan Ž, Torbica A, Janić Hajnal E, Živančev D. Prediction of traditionally utilised wheat dough technological quality parameters from Mixolab values: development and evaluation of regression models. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12601] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Jasna Mastilović
- University of Novi Sad; Institute of Food Technology; Bulevar cara Lazara 1 Novi Sad 21000 Serbia
| | - Žarko Kevrešan
- University of Novi Sad; Institute of Food Technology; Bulevar cara Lazara 1 Novi Sad 21000 Serbia
| | - Aleksandra Torbica
- University of Novi Sad; Institute of Food Technology; Bulevar cara Lazara 1 Novi Sad 21000 Serbia
| | - Elizabet Janić Hajnal
- University of Novi Sad; Institute of Food Technology; Bulevar cara Lazara 1 Novi Sad 21000 Serbia
| | - Dragan Živančev
- University of Novi Sad; Institute of Food Technology; Bulevar cara Lazara 1 Novi Sad 21000 Serbia
| |
Collapse
|
29
|
Mastilović J, Mijailović S, Kevrešan Ž, Marić A, Torbica A, Hajnal EJ. Application of multicriteria analysis for assessment of wheat quality in trade and processing. Quality Assurance and Safety of Crops & Foods 2014. [DOI: 10.3920/qas2012.0204] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- J. Mastilović
- University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - S. Mijailović
- Faculty of Business and Industrial Management, University UNION, Ive Andrića 2, 11400 Mladenovac, Serbia
| | - Ž. Kevrešan
- University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - A. Marić
- High School of Technical Engineering, Radoja Krstića 19, 37240 Trstenik, Serbia
| | - A. Torbica
- University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - E. Janić Hajnal
- University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| |
Collapse
|
30
|
Dapčević Hadnađev T, Pajić-Lijaković I, Hadnađev M, Mastilović J, Torbica A, Bugarski B. Influence of starch sodium octenyl succinate on rheological behaviour of wheat flour dough systems. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2013.04.008] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
31
|
|
32
|
Pojić M, Mastilović J, Majcen N. Robustness of the near infrared spectroscopy method determined using univariate and multivariate approach. Food Chem 2012; 134:1699-705. [DOI: 10.1016/j.foodchem.2012.03.104] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2011] [Revised: 05/24/2011] [Accepted: 03/23/2012] [Indexed: 10/28/2022]
|
33
|
Pestorić M, Pojić M, Sakač M, Mastilović J, Šimurina O, Filipčev B, Živančev J. Selection of Optimal Sensory Properties for the Recognition of Wholemeal Bread. International Journal of Food Properties 2012. [DOI: 10.1080/10942912.2010.501466] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
34
|
Nikolić N, Sakač M, Mastilović J. Effect of buckwheat flour addition to wheat flour on acylglycerols and fatty acids composition and rheology properties. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2010.08.017] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
35
|
Torbica A, Antov M, Mastilović J, Knežević D. The influence of changes in gluten complex structure on technological quality of wheat (Triticum aestivum L.). Food Res Int 2007. [DOI: 10.1016/j.foodres.2007.05.009] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
36
|
Dodić J, Pejin D, Dodić S, Popov S, Mastilović J, Popov-Raljić J, Zivanovic S. Effects of Hydrophilic Hydrocolloids on Dough and Bread Performance of Samples Made from Frozen Doughs. J Food Sci 2007; 72:S235-41. [DOI: 10.1111/j.1750-3841.2007.00337.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|