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Prof. Jasmina Lukinac
Department of Process Engineering, Faculty of Food Technology Osijek, J.J. Strossmayer University of Osijek, 31000 Osijek, Croatia

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0 Food Technology
0 Machine Vision
0 Novel Foods
0 Food byproducts
0 Mathematical modeling and optimization

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Journal article
Published: 01 December 2020 in Ukrainian Food Journal
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ACS Style

Jasmina Lukinac; Daliborka Koceva Komlenić; Kristina Mastanjević; Gjore Nakov; Krešimir Mastanjević; Vinko Krstanović; Marko Jukić. Evaluation of visual characteristics of beer using the computer vision method. Ukrainian Food Journal 2020, 9, 780 -794.

AMA Style

Jasmina Lukinac, Daliborka Koceva Komlenić, Kristina Mastanjević, Gjore Nakov, Krešimir Mastanjević, Vinko Krstanović, Marko Jukić. Evaluation of visual characteristics of beer using the computer vision method. Ukrainian Food Journal. 2020; 9 (4):780-794.

Chicago/Turabian Style

Jasmina Lukinac; Daliborka Koceva Komlenić; Kristina Mastanjević; Gjore Nakov; Krešimir Mastanjević; Vinko Krstanović; Marko Jukić. 2020. "Evaluation of visual characteristics of beer using the computer vision method." Ukrainian Food Journal 9, no. 4: 780-794.

Journal article
Published: 20 August 2020 in Healthcare
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Despite the progressive nature of chronic obstructive pulmonary disease (COPD), its association of high morbidity and mortality with severe COPD, and the view that discussions between patients and clinicians about palliative care plans should be grounded in patients’ preferences, many older patients do not receive timely end-of-life care (EOLC) discussions with healthcare professionals (HPs), potentially risking inadequate care at the advanced stages of the disease. The aim of this pilot study was to evaluate EOLC discussions and resuscitation issues as a representative and illustrative part within EOLC in older patients with COPD in the University Hospital Center Osijek, Slavonia (Eastern Region), Croatia, as such data have not yet been explored. The study was designed as cross-sectional research. Two groups of participants, namely, patients at least 65 years old with COPD and healthcare professionals, were interviewed anonymously. In total, 83 participants (22 HPs and 61 patients with COPD) were included in the study. According to the results, 77% of patients reported that they had not had EOLC discussions with HPs, 64% expressed the opinion that they would like such conversations, and the best timing for such discussion would be during frequent hospital admissions. Furthermore, 77% of HPs thought that EOLC communication is important, but only 14% actually discussed such issues with their patients because most of them felt uncomfortable starting such a topic. The majority of older patients with COPD did not discuss advanced care planning with their HPs, even though the majority of them would like to have such a discussion. EOLC between HPs and older patients with COPD should be encouraged in line with patients’ wishes, with the aim to improve their quality of care by anticipating patients’ likely future needs in a timely manner and thereby providing proactive support in accordance with patients’ preferences.

ACS Style

Petra Čičak; Sanja Thompson; Sanja Popović-Grle; Vladimir Fijačko; Jasmina Lukinac; Ana Lukinac. Palliative and End-of-Life Care Conversations with Older People with Chronic Obstructive Pulmonary Disease in Croatia—A Pilot Study. Healthcare 2020, 8, 282 .

AMA Style

Petra Čičak, Sanja Thompson, Sanja Popović-Grle, Vladimir Fijačko, Jasmina Lukinac, Ana Lukinac. Palliative and End-of-Life Care Conversations with Older People with Chronic Obstructive Pulmonary Disease in Croatia—A Pilot Study. Healthcare. 2020; 8 (3):282.

Chicago/Turabian Style

Petra Čičak; Sanja Thompson; Sanja Popović-Grle; Vladimir Fijačko; Jasmina Lukinac; Ana Lukinac. 2020. "Palliative and End-of-Life Care Conversations with Older People with Chronic Obstructive Pulmonary Disease in Croatia—A Pilot Study." Healthcare 8, no. 3: 282.

Research article
Published: 09 April 2020 in Food Science and Technology International
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Apple peel, a food industry by-product, is rich in fibre, polyphenols and minerals, and is a potentially attractive ingredient for bakery products. To evaluate the effect of wheat cookies enrichment with apple peel powder six types of cookies with increasing apple peel powder percentage (0%, 4%, 8%, 16%, 24% and 32%) were produced. The traits analysed were: pasting parameters; chemical properties (moisture, ash, lipid, protein, fibre and total polyphenols content); antioxidant capacity (2,2-diphenyl-1-picrylhydrazyl and ferric reducing antioxidant power methods); physical attributes (width, thickness, volume and CIE lab colour); and sensory characteristics (external appearance, internal structure, texture, odour, taste and aroma). Statistical analysis included analysis of variance followed by Fisher's least significant difference test ( p < 0.05). The apple peel powder-enriched cookies had significantly higher moisture, ash, lipid, fibre, total polyphenols and antioxidant capacity than the control bread wheat cookies. The addition of apple peel powder did not modify the physical characteristics and improved the sensorial quality of the products. The addition of 24% apple peel powder gave the cookies with the best overall quality.

ACS Style

Gjore Nakov; Andrea Brandolini; Alyssa Hidalgo; Nastia Ivanova; Marko Jukić; Daliborka Koceva Komlenić; Jasmina Lukinac. Influence of apple peel powder addition on the physico-chemical characteristics and nutritional quality of bread wheat cookies. Food Science and Technology International 2020, 26, 574 -582.

AMA Style

Gjore Nakov, Andrea Brandolini, Alyssa Hidalgo, Nastia Ivanova, Marko Jukić, Daliborka Koceva Komlenić, Jasmina Lukinac. Influence of apple peel powder addition on the physico-chemical characteristics and nutritional quality of bread wheat cookies. Food Science and Technology International. 2020; 26 (7):574-582.

Chicago/Turabian Style

Gjore Nakov; Andrea Brandolini; Alyssa Hidalgo; Nastia Ivanova; Marko Jukić; Daliborka Koceva Komlenić; Jasmina Lukinac. 2020. "Influence of apple peel powder addition on the physico-chemical characteristics and nutritional quality of bread wheat cookies." Food Science and Technology International 26, no. 7: 574-582.

Journal article
Published: 06 February 2020 in Beverages
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The aim of this research was to assess whether the grist mixture (50% malt, 34% maize grits, and 16% unmalted wheat) used for the production of beer 1 could be appropriate for lager to retain the declared quality and colloidal stability during the commercial shelf life (6 months) in regards to beer 2 produced completely out of barley malt. Raw materials, worts, and beers were analyzed before and after production and over the period of 6-month storage. All analyses were done in accordance with the European Brewery Convention methods. Beer 1 resulted in a more desirable wort composition considering the total, high molecular weight (HMW) proteins, and viscosity. Beer 1 had less total proteins and polyphenols, lower viscosity and color, and higher starting clarity than beer 2. Haze measurements showed that even though beer 1 had lower starting haze, it resulted in significantly less colloidal stability during the storage of 6 months, in comparison to beer 2. The results indicate that the production of light lager beer using unmalted wheat in grist could be acceptable for colloidal stability only if such beer is to be stabilized by operations that ensure the removal of haze inducers (primarily haze active proteins).

ACS Style

Vinko Krstanović; Kristina Habschied; Jasmina Lukinac; Marko Jukić; Kristina Mastanjević. The Influence of Partial Substitution of Malt with Unmalted Wheat in Grist on Quality Parameters of Lager Beer. Beverages 2020, 6, 7 .

AMA Style

Vinko Krstanović, Kristina Habschied, Jasmina Lukinac, Marko Jukić, Kristina Mastanjević. The Influence of Partial Substitution of Malt with Unmalted Wheat in Grist on Quality Parameters of Lager Beer. Beverages. 2020; 6 (1):7.

Chicago/Turabian Style

Vinko Krstanović; Kristina Habschied; Jasmina Lukinac; Marko Jukić; Kristina Mastanjević. 2020. "The Influence of Partial Substitution of Malt with Unmalted Wheat in Grist on Quality Parameters of Lager Beer." Beverages 6, no. 1: 7.

Journal article
Published: 06 February 2020 in Fermentation
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The aim of this study was to investigate the possibility of predicting the concentration of β-glucan from starting barley and malt, as well as malt and wort for different types and purpose of barley groups. The strength of the correlation between types and purpose of barley groups was determined between the values of β-glucans and other indicators of cytolytic degradation. Statistically significant correlations were obtained for β-glucans in barley-malt (r = 0.9717) and barley-wort (r = 0.9998) for brewing (B w-tr) and brewing/feed winter two-row (B/Fe w-tr) varieties, and for brewing/brewing feed/feed spring varieties (B/B-Fe/Fe w-tr) between barley and Δm (Δm = β-glucan difference between barley and malt) (r = 0.8779). For the dual-purpose varieties (B/Fe w-tr), a strong correlation for β-glucans was found between malt and wort (r = 0.8188), malt and Δm* (Δm* = % of degraded β-glucan in malt in regard to the starting β-glucan in barley) (r = −0.9099), as well as Δm and Δm* (r = 0.9951). The results indicate that the starting concentration of β-glucan in barley and malt can be used as predictors of their concentration in wort only in brewing and dual-purpose (brewing-feed) varieties.

ACS Style

Kristina Habschied; Alojzije Lalić; Daniela Horvat; Kristina Mastanjević; Jasmina Lukinac; Marko Jukić; Vinko Krstanović. β-Glucan Degradation During Malting of Different Purpose Barley Varieties. Fermentation 2020, 6, 21 .

AMA Style

Kristina Habschied, Alojzije Lalić, Daniela Horvat, Kristina Mastanjević, Jasmina Lukinac, Marko Jukić, Vinko Krstanović. β-Glucan Degradation During Malting of Different Purpose Barley Varieties. Fermentation. 2020; 6 (1):21.

Chicago/Turabian Style

Kristina Habschied; Alojzije Lalić; Daniela Horvat; Kristina Mastanjević; Jasmina Lukinac; Marko Jukić; Vinko Krstanović. 2020. "β-Glucan Degradation During Malting of Different Purpose Barley Varieties." Fermentation 6, no. 1: 21.

Journal article
Published: 20 December 2019 in Applied Sciences
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Slavonska šunka is a traditional dry-cured smoked ham. Smoking with open fire commonly results in the accumulation of polycyclic aromatic hydrocarbons (PAH) molecules in tissues. The objective of this research was to assess the types and concentrations of 16 PAHs in 30 samples of traditional dry-cured smoked ham Slavonska šunka. In general, all samples had high values of anthracene while higher levels of acenaphthylene were present in some samples. In sample SS1, the maximal value for anthracene reached 228.03 µg/kg, while sample SS28 had the lowest value of this PAH—33.38 µg/kg. SS1 had increased values for several other PAHs: benzo[a]anthracene (54.03 µg/kg), acenaphtene (19.90 µg/kg) and phenanthrene (27.11 µg/kg). Cancerogenic benzo[a]pyrene content was below the limit of quantification for all samples. PAH4 (benzo[a]anthracene, chrysene, benzo[b]fluoranthene and benzo[a]pyrene) concentrations were above legislative recommendation (>30 µg/kg) in seven samples. All the samples of Slavonska šunka had significant PAH16 concentrations, with the lowest value of 61.30 µg/kg (SS28) and the highest 462.83 µg/kg (SS1). The highest concentrations of PAHs were determined in the Vukovar–Srijem county samples. Another conclusion from this research is that samples smoked with elm tree showed high PAH concentrations in comparison to the ones smoked with beech and hornbeam.

ACS Style

Kristina Mastanjević; Brankica Kartalović; Jasmina Lukinac; Marko Jukić; Dragan Kovačević; Jelena Petrović; Kristina Habschied. Distribution of Polycyclic Aromatic Hydrocarbons in Traditional Dry Cured Smoked Ham Slavonska Šunka. Applied Sciences 2019, 10, 92 .

AMA Style

Kristina Mastanjević, Brankica Kartalović, Jasmina Lukinac, Marko Jukić, Dragan Kovačević, Jelena Petrović, Kristina Habschied. Distribution of Polycyclic Aromatic Hydrocarbons in Traditional Dry Cured Smoked Ham Slavonska Šunka. Applied Sciences. 2019; 10 (1):92.

Chicago/Turabian Style

Kristina Mastanjević; Brankica Kartalović; Jasmina Lukinac; Marko Jukić; Dragan Kovačević; Jelena Petrović; Kristina Habschied. 2019. "Distribution of Polycyclic Aromatic Hydrocarbons in Traditional Dry Cured Smoked Ham Slavonska Šunka." Applied Sciences 10, no. 1: 92.

Journal article
Published: 11 October 2019 in Foods
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The aim of this study was to assess the impact of steeping water change and Fusarium graminearum contamination level on different multi-toxin types and concentrations in barley malt. Malt samples were subjected to two micromalting regimes—steeping water change and the other with no steeping water change. Malt was contaminated with different F. graminearum contamination levels (0%, 10%, and 20%). The results indicate that malt with higher F. graminearum contamination levels ensured higher concentrations of toxins. Higher fungal metabolite concentrations were determined in samples exposed to freshly-changed steeping water, especially zearalenone and its derivates whose values were three to four times higher than in samples with no water change. Zearalenone-4-sulfate showed four (in 10% contamination) and even thirty times (in 20% contamination) higher concentrations than in samples with no water change. Water change during malting resulted in higher levels of multi-toxins in the final product.

ACS Style

Kristina Habschied; Rudolf Krska; Michael Sulyok; Jasmina Lukinac; Marko Jukić; Bojan Šarkanj; Vinko Krstanović; Kristina Mastanjević. The Influence of Steeping Water Change during Malting on the Multi-Toxin Content in Malt. Foods 2019, 8, 478 .

AMA Style

Kristina Habschied, Rudolf Krska, Michael Sulyok, Jasmina Lukinac, Marko Jukić, Bojan Šarkanj, Vinko Krstanović, Kristina Mastanjević. The Influence of Steeping Water Change during Malting on the Multi-Toxin Content in Malt. Foods. 2019; 8 (10):478.

Chicago/Turabian Style

Kristina Habschied; Rudolf Krska; Michael Sulyok; Jasmina Lukinac; Marko Jukić; Bojan Šarkanj; Vinko Krstanović; Kristina Mastanjević. 2019. "The Influence of Steeping Water Change during Malting on the Multi-Toxin Content in Malt." Foods 8, no. 10: 478.

Journal article
Published: 01 October 2019 in Journal of Food Composition and Analysis
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Krešimir Mastanjević; Brankica Kartalović; Jelena Petrović; Nikolina Novakov; Leona Puljić; Dragan Kovačević; Marko Jukić; Jasmina Lukinac; Kristina Mastanjević. Polycyclic aromatic hydrocarbons in the traditional smoked sausage Slavonska kobasica. Journal of Food Composition and Analysis 2019, 83, 1 .

AMA Style

Krešimir Mastanjević, Brankica Kartalović, Jelena Petrović, Nikolina Novakov, Leona Puljić, Dragan Kovačević, Marko Jukić, Jasmina Lukinac, Kristina Mastanjević. Polycyclic aromatic hydrocarbons in the traditional smoked sausage Slavonska kobasica. Journal of Food Composition and Analysis. 2019; 83 ():1.

Chicago/Turabian Style

Krešimir Mastanjević; Brankica Kartalović; Jelena Petrović; Nikolina Novakov; Leona Puljić; Dragan Kovačević; Marko Jukić; Jasmina Lukinac; Kristina Mastanjević. 2019. "Polycyclic aromatic hydrocarbons in the traditional smoked sausage Slavonska kobasica." Journal of Food Composition and Analysis 83, no. : 1.

Journal article
Published: 01 September 2019 in Ukrainian Food Journal
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ACS Style

Marko Jukic; Daliborka Komlenić; Krešimir Mastanjević; Kristina Mastanjević; Mirela Lučan; Cristina Popovici; Gjore Nakov; Jasmina Lukinac. Influence of damaged starch on the quality parameters of wheat dough and bread. Ukrainian Food Journal 2019, 8, 512 -521.

AMA Style

Marko Jukic, Daliborka Komlenić, Krešimir Mastanjević, Kristina Mastanjević, Mirela Lučan, Cristina Popovici, Gjore Nakov, Jasmina Lukinac. Influence of damaged starch on the quality parameters of wheat dough and bread. Ukrainian Food Journal. 2019; 8 (3):512-521.

Chicago/Turabian Style

Marko Jukic; Daliborka Komlenić; Krešimir Mastanjević; Kristina Mastanjević; Mirela Lučan; Cristina Popovici; Gjore Nakov; Jasmina Lukinac. 2019. "Influence of damaged starch on the quality parameters of wheat dough and bread." Ukrainian Food Journal 8, no. 3: 512-521.

Review
Published: 01 June 2019 in Beverages
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Beers are differentiated mainly according to their visual appearance and their fermentation process. The main quality characteristics of beer are appearance, aroma, flavor, and mouthfeel. Important visual attributes of beer are foam appearance (volume and persistence), as well as the color and clarity. To replace manual inspection, automatic, objective, rapid and repeatable external quality inspection systems, such as computer vision, are becoming very important and necessary. Computer vision is a non-contact optical technique, suitable for the non-destructive evaluation of the food product quality. Currently, the main application of computer vision occurs in automated inspection and measurement, allowing manufacturers to keep control of product quality. This paper presents an overview of the applications and the latest achievements of the computer vision methods in determining the external quality attributes of beer.

ACS Style

Jasmina Lukinac; Kristina Mastanjević; Krešimir Mastanjević; Gjore Nakov; Marko Jukić. Computer Vision Method in Beer Quality Evaluation—A Review. Beverages 2019, 5, 38 .

AMA Style

Jasmina Lukinac, Kristina Mastanjević, Krešimir Mastanjević, Gjore Nakov, Marko Jukić. Computer Vision Method in Beer Quality Evaluation—A Review. Beverages. 2019; 5 (2):38.

Chicago/Turabian Style

Jasmina Lukinac; Kristina Mastanjević; Krešimir Mastanjević; Gjore Nakov; Marko Jukić. 2019. "Computer Vision Method in Beer Quality Evaluation—A Review." Beverages 5, no. 2: 38.

Journal article
Published: 15 February 2019 in KVASNY PRUMYSL
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The sudden craft breweries expansion currently occurring in Europe, and by that also in Croatia, has been a true conundrum. The question is why craft breweries currently undergo such intense propagation. The answers to this is not simple and has to be monitored from a few different angles: what are today’s consumer’s preferences? Why this sudden need to drink posh beer? Health wise – is it healthier to drink craft beer than industrial? The fact is that craft breweries offer beer with a story. The popularity of health benefits of moderate beer consumption, different reports in popular papers and magazines on polyphenolic and other anti-oxidative compounds that aid catching free radicals and reduce the damage they cause, contribute to the shift from industrial plane lager beer craft beer. In the eye of the scientific storm-genetic manipulation with yeast strains, and barley cultivars, water treatments, automatization, people choose simple procedures and raw materials that give them a feeling of uniqueness. This paper contributes to the knowledge of why craft breweries are taking on more and more popularity and why are consumers attracted to such products.

ACS Style

Kristina Mastanjević; Vinko Krstanović; Jasmina Lukinac; Marko Jukic; Mirela Lučan; Krešimir Mastanjević. Craft brewing – is it really about the sensory revolution? KVASNY PRUMYSL 2019, 65, 13 -16.

AMA Style

Kristina Mastanjević, Vinko Krstanović, Jasmina Lukinac, Marko Jukic, Mirela Lučan, Krešimir Mastanjević. Craft brewing – is it really about the sensory revolution? KVASNY PRUMYSL. 2019; 65 (1):13-16.

Chicago/Turabian Style

Kristina Mastanjević; Vinko Krstanović; Jasmina Lukinac; Marko Jukic; Mirela Lučan; Krešimir Mastanjević. 2019. "Craft brewing – is it really about the sensory revolution?" KVASNY PRUMYSL 65, no. 1: 13-16.

Review
Published: 09 January 2019 in Toxins
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Fungi, yeasts, and bacteria are common microorganisms on cereals used in malting and brewing industries. These microorganisms are mostly associated with the safety and quality of malt and beer, but also with the health safety of by-products used in animal nutrition. The real problem is their harmful metabolites—toxins that, due to their thermostable properties, can easily be transferred to malting and brewing by-products. Besides fungal metabolites, other toxins originating from plants can be harmful to animal health. Precise and accurate analytical techniques broadened the spectrum of known toxins originating from microorganisms and plants that can pose a threat to animal health. Multi-(myco)toxin analyses are advanced and useful tools for the assessment of product safety, and legislation should follow up and make some important changes to regulate yet unregulated, but highly occurring, microbial and plant toxins in malting and brewing by-products used for animal feed.

ACS Style

Kristina Mastanjević; Jasmina Lukinac; Marko Jukić; Bojan Šarkanj; Vinko Krstanović; Krešimir Mastanjević. Multi-(myco)toxins in Malting and Brewing By-Products. Toxins 2019, 11, 30 .

AMA Style

Kristina Mastanjević, Jasmina Lukinac, Marko Jukić, Bojan Šarkanj, Vinko Krstanović, Krešimir Mastanjević. Multi-(myco)toxins in Malting and Brewing By-Products. Toxins. 2019; 11 (1):30.

Chicago/Turabian Style

Kristina Mastanjević; Jasmina Lukinac; Marko Jukić; Bojan Šarkanj; Vinko Krstanović; Krešimir Mastanjević. 2019. "Multi-(myco)toxins in Malting and Brewing By-Products." Toxins 11, no. 1: 30.

Review
Published: 02 November 2018 in Fermentation
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Today’s beer differs in many ways from the original hazy brew made from grains and water left in the sun to ferment. The development of brewing procedures introduced filtration and colloidal stabilization as key elements in beer preservation and stability. Colloidal stability of beer is the most important factor in beer quality. Colloidal particles significantly shorten beer’s storage time, but most importantly, also influence its appearance. Colloidal stabilization involves one or more procedures that are applied at different stages during production and result in colloidal stability of the final product. Beer is considered to be colloidal stable if it can be stored for several months at 25 °C without exhibiting any changes in composition or other properties; specifically, beer has to be able to remain clear without any signs of precipitation. Since colloidal stability is of primary importance for the consumer, retail requirements have resulted in many solutions for this issue. Stabilization agents have to be reliable during the filtration and stabilization processes. Additionally, renewable agents are highly desirable. The level of colloidal stability required depends on the desired storage time and temperature after the beer has been packed. Consumers have higher and higher expectations that the industry has to follow.

ACS Style

Kristina Mastanjević; Vinko Krstanović; Jasmina Lukinac; Marko Jukić; Zdravko Vulin; Krešimir Mastanjević. Beer–The Importance of Colloidal Stability (Non-Biological Haze). Fermentation 2018, 4, 91 .

AMA Style

Kristina Mastanjević, Vinko Krstanović, Jasmina Lukinac, Marko Jukić, Zdravko Vulin, Krešimir Mastanjević. Beer–The Importance of Colloidal Stability (Non-Biological Haze). Fermentation. 2018; 4 (4):91.

Chicago/Turabian Style

Kristina Mastanjević; Vinko Krstanović; Jasmina Lukinac; Marko Jukić; Zdravko Vulin; Krešimir Mastanjević. 2018. "Beer–The Importance of Colloidal Stability (Non-Biological Haze)." Fermentation 4, no. 4: 91.

Research article
Published: 21 June 2018 in Journal of the Institute of Brewing
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Two wheat genotypes varying in susceptibility to infection by Fusarium species were assessed by four different treatments in the field: (a) control, (b) treated with fungicide (Prosaro®), (c) inoculated with Fusarium culmorum spores and treated with fungicide and (d) inoculated with F. culmorum spores. Wort quality indicators (saccharification time, speed of filtration, wort colour, pH, extract, air dried extract and dried extract) were determined using standard methods. The results indicate that infection with F. culmorum affected wort quality, particularly wort colour and significantly extended (or stopped) saccharification and rate of filtration. Treatment with fungicide reduced the extent of quality deterioration, even with samples infected with F. culmorum. The wheat type which was less susceptible to Fusarium infection produced less compromised worts, confirming its superiority to the more susceptible wheat genotype. Further study is suggested at a commercial scale to determine the interrelationship between Fusarium infection, fungicide treatment and wheat malt quality. © 2018 The Institute of Brewing & Distilling

ACS Style

Kristina Mastanjević; Vinko Krstanović; Jasmina Lukinac; Krešimir Mastanjević. Impact ofFusariuminfection and fungicide treatment on wheat malt wort quality. Journal of the Institute of Brewing 2018, 124, 204 -208.

AMA Style

Kristina Mastanjević, Vinko Krstanović, Jasmina Lukinac, Krešimir Mastanjević. Impact ofFusariuminfection and fungicide treatment on wheat malt wort quality. Journal of the Institute of Brewing. 2018; 124 (3):204-208.

Chicago/Turabian Style

Kristina Mastanjević; Vinko Krstanović; Jasmina Lukinac; Krešimir Mastanjević. 2018. "Impact ofFusariuminfection and fungicide treatment on wheat malt wort quality." Journal of the Institute of Brewing 124, no. 3: 204-208.

Original article
Published: 16 June 2018 in International Journal of Food Science & Technology
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Pumpkin seed oil press cake (PSOPC) is a by‐product of pumpkin oil production, and after cold pressing, a significant amount of oil still remains in the press cake. The aim of this study was to investigate the possible use of PSOPC flour as a substitute for wheat flour in biscuit production and, consequently, for reducing shortening usage. Biscuits have been produced from composite blends of plain white flour and PSOPC flour in ratios 100:0, 80:20, 60:40 and 40:60, respectively. Shortening addition was gradually reduced depending on the PSOPC flour addition. Biscuit baking quality was determined by width, thickness, spread factor, volume and textural properties. Computer vision was used to evaluate biscuit colour, and sensory evaluation was conducted for colour, taste, texture and overall acceptance. Results showed that PSOPC flour decreased biscuit diameter, height and volume and also caused a softer texture of biscuit. PSOPC flour contributed to the greenish colour of biscuits and the pleasant taste of roasted pumpkin seed. PSOPC flour can be successfully used as a functional and nutritionally valuable substitute for wheat flour and shortening, even in quantities up to 60%, without significant deterioration of the technological quality of biscuits.

ACS Style

Marko Jukić; Jasmina Lukinac; Jaka Čuljak; Mateja Pavlović; Drago Šubarić; Daliborka Koceva Komlenić. Quality evaluation of biscuits produced from composite blends of pumpkin seed oil press cake and wheat flour. International Journal of Food Science & Technology 2018, 54, 602 -609.

AMA Style

Marko Jukić, Jasmina Lukinac, Jaka Čuljak, Mateja Pavlović, Drago Šubarić, Daliborka Koceva Komlenić. Quality evaluation of biscuits produced from composite blends of pumpkin seed oil press cake and wheat flour. International Journal of Food Science & Technology. 2018; 54 (3):602-609.

Chicago/Turabian Style

Marko Jukić; Jasmina Lukinac; Jaka Čuljak; Mateja Pavlović; Drago Šubarić; Daliborka Koceva Komlenić. 2018. "Quality evaluation of biscuits produced from composite blends of pumpkin seed oil press cake and wheat flour." International Journal of Food Science & Technology 54, no. 3: 602-609.

Review
Published: 01 June 2018 in Ukrainian Food Journal
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ACS Style

Jasmina Lukinac; Marko Jukic; Kristina Mastanjević Mastanjević; Mirela Lučan Lučan. Application of computer vision and image analysis method in cheese-quality evaluation: a review. Ukrainian Food Journal 2018, 7, 192 -214.

AMA Style

Jasmina Lukinac, Marko Jukic, Kristina Mastanjević Mastanjević, Mirela Lučan Lučan. Application of computer vision and image analysis method in cheese-quality evaluation: a review. Ukrainian Food Journal. 2018; 7 (2):192-214.

Chicago/Turabian Style

Jasmina Lukinac; Marko Jukic; Kristina Mastanjević Mastanjević; Mirela Lučan Lučan. 2018. "Application of computer vision and image analysis method in cheese-quality evaluation: a review." Ukrainian Food Journal 7, no. 2: 192-214.

Journal article
Published: 01 January 2015 in Tehnicki vjesnik - Technical Gazette
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The influence of technical spraying factors on vertical distribution of liquid and air velocity was observed and measured with vertical patternator device. In research, Lechler yellow (TR 8002C) and red (TR 8004C) nozzles are used with...

ACS Style

Branimir Vujčić; Vjekoslav Tadić; Monika Marković; Jasmina Lukinac-Čačić; Miro Stosic; Ivan Plaščak. Impact of technical spraying factors on vertical liquid distribution with Agromehanika AGP 440 axial fan sprayer. Tehnicki vjesnik - Technical Gazette 2015, 22, 367 -373.

AMA Style

Branimir Vujčić, Vjekoslav Tadić, Monika Marković, Jasmina Lukinac-Čačić, Miro Stosic, Ivan Plaščak. Impact of technical spraying factors on vertical liquid distribution with Agromehanika AGP 440 axial fan sprayer. Tehnicki vjesnik - Technical Gazette. 2015; 22 (2):367-373.

Chicago/Turabian Style

Branimir Vujčić; Vjekoslav Tadić; Monika Marković; Jasmina Lukinac-Čačić; Miro Stosic; Ivan Plaščak. 2015. "Impact of technical spraying factors on vertical liquid distribution with Agromehanika AGP 440 axial fan sprayer." Tehnicki vjesnik - Technical Gazette 22, no. 2: 367-373.

Journal article
Published: 01 May 2013 in Acta Horticulturae
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J. Lukinac; D. Velic; Damir Magdić; I. Mujić; M. Bilić; S. Jokic. ANTIBROWNING EFFECTS OF VARIOUS PRETREATMENT METHODS ON DRIED APPLE SAMPLES. Acta Horticulturae 2013, 261 -270.

AMA Style

J. Lukinac, D. Velic, Damir Magdić, I. Mujić, M. Bilić, S. Jokic. ANTIBROWNING EFFECTS OF VARIOUS PRETREATMENT METHODS ON DRIED APPLE SAMPLES. Acta Horticulturae. 2013; (989):261-270.

Chicago/Turabian Style

J. Lukinac; D. Velic; Damir Magdić; I. Mujić; M. Bilić; S. Jokic. 2013. "ANTIBROWNING EFFECTS OF VARIOUS PRETREATMENT METHODS ON DRIED APPLE SAMPLES." Acta Horticulturae , no. 989: 261-270.

Journal article
Published: 27 July 2009 in Czech Journal of Food Sciences
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The objective of this research was to examine the influence of different drying procedures on the colour quality and rehydration capacity of wild asparagus (Asparagus maritimus L.). Wild asparagus samples were dried using convective (40°C, 50°C, 60°C, and 70°C at the airflow velocity of 2.75 m/s), natural, and freeze (–20°C and –40°C) drying procedures. Rehydration and colour characteristics were used as indicators of the quality of the dried asparagus samples. Convective drying of asparagus resulted in the smallest colour change of the fresh material, whereby drying at 60°C presented the optimum. The best rehydration ratio was achieved when the samples were freeze dried at –40°C. Naturally dried asparagus samples resulted in a very low rehydration ratio compared to the other procedures investigated. The rehydration and appearance of the dried asparagus are two important physical factors that need special attention when designing or selecting a drying procedure. Furthermore, the influence of drying on other quality characteristics of wild asparagus, such as the content of active ingredients or microbial count, should be investigated in further studies. The investigation of economic parameters of different drying procedures should be considered as well.

ACS Style

S. Jokić; I. Mujić; M. Martinov; D. Velić; M. Bilić; Jasmina Lukinac. Influence of drying procedure on colour and rehydration characteristic of wild asparagus. Czech Journal of Food Sciences 2009, 27, 171 -177.

AMA Style

S. Jokić, I. Mujić, M. Martinov, D. Velić, M. Bilić, Jasmina Lukinac. Influence of drying procedure on colour and rehydration characteristic of wild asparagus. Czech Journal of Food Sciences. 2009; 27 (No. 3):171-177.

Chicago/Turabian Style

S. Jokić; I. Mujić; M. Martinov; D. Velić; M. Bilić; Jasmina Lukinac. 2009. "Influence of drying procedure on colour and rehydration characteristic of wild asparagus." Czech Journal of Food Sciences 27, no. No. 3: 171-177.

Journal article
Published: 25 May 2009 in Czech Journal of Food Sciences
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The aim of this research was to determine the influence of the process parameters and pre-treatment methods on the quality and drying kinetics of apple samples of the Florina variety using standard analytical methods: thermo-gravimetry, rehydration, colorimetry. The Apple samples were dried in a laboratory tray drier at different temperatures (50, 60, and 70°C), airflow velocities (1.5 m/s and 2.75 m/s), and pre-treatment methods (dipping in 0.5% ascorbic acid solution; 0.3% L-cysteine solution; 0.1% 4-hexyl resorcinol solution; 0.5% sodium metabisulfite solution; mixed solution of 0.05% 4-hexyl resorcinol and 0.5% sodium metabisulfite; blanching in hot water at 85°C). According to the drying time, rehydration and colour characteristics, the optimal drying parameters found were: temperature of 60°C and airflow velocity of 2.75 m/s. The drying kinetic equations were estimated using Page’s mathematical model. The results of the estimation showed a good agreement with the experimental data. The best results were achieved when the samples were pre-treated with 4-hexyl resorcinol. Blanching in hot water resulted in a higher drying rate and higher rehydration ratio, but also in unacceptable changes in the colour appearance of the apple samples.

ACS Style

S. Jokic; D. Velic; M. Bilić; J. Lukinac; M. Planinic; A. Bucić-Kojić. Influence of process parameters and pre-treatments on quality and drying kinetics of apple samples. Czech Journal of Food Sciences 2009, 27, 88 -94.

AMA Style

S. Jokic, D. Velic, M. Bilić, J. Lukinac, M. Planinic, A. Bucić-Kojić. Influence of process parameters and pre-treatments on quality and drying kinetics of apple samples. Czech Journal of Food Sciences. 2009; 27 (No. 2):88-94.

Chicago/Turabian Style

S. Jokic; D. Velic; M. Bilić; J. Lukinac; M. Planinic; A. Bucić-Kojić. 2009. "Influence of process parameters and pre-treatments on quality and drying kinetics of apple samples." Czech Journal of Food Sciences 27, no. No. 2: 88-94.