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Sladjana P. Stanojevic
Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia

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Journal article
Published: 30 June 2021 in Biomolecules
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The aim of this research was phenolics and protein characterization and antioxidant properties evaluation of skimmed thermally treated goat’s milk powder enriched with different concentration of grape pomace seed extract (SE). The dominant phenolics in SE were phenolic acids, flavan–3-ols and procyanidins. Different electrophoretic techniques together with UHPLC-MS/MS analysis revealed the presence of phenolics-protein interactions in the samples, mainly procyanidins with whey protein/caseins complexes. Addition of SE into thermally treated goat’s milk significantly improved antioxidant properties of goat’s milk such as TAC, FRP, DPPH and ABTS•+ scavenging activity. Gallic acid, catechin, and procyanidins mostly contributed to these activities. The schematic representation of phenolics–casein micelles interactions in thermally treated goat’s milk enriched with SE was given. The addition of SE into thermally treated goat’s milk can be a promising strategy in food waste recovery and to enhance the beneficial health effects of goat’s milk-based functional foods.

ACS Style

Danijel Milinčić; Aleksandar Kostić; Uroš Gašić; Steva Lević; Slađana Stanojević; Miroljub Barać; Živoslav Tešić; Viktor Nedović; Mirjana Pešić. Skimmed Goat’s Milk Powder Enriched with Grape Pomace Seed Extract: Phenolics and Protein Characterization and Antioxidant Properties. Biomolecules 2021, 11, 965 .

AMA Style

Danijel Milinčić, Aleksandar Kostić, Uroš Gašić, Steva Lević, Slađana Stanojević, Miroljub Barać, Živoslav Tešić, Viktor Nedović, Mirjana Pešić. Skimmed Goat’s Milk Powder Enriched with Grape Pomace Seed Extract: Phenolics and Protein Characterization and Antioxidant Properties. Biomolecules. 2021; 11 (7):965.

Chicago/Turabian Style

Danijel Milinčić; Aleksandar Kostić; Uroš Gašić; Steva Lević; Slađana Stanojević; Miroljub Barać; Živoslav Tešić; Viktor Nedović; Mirjana Pešić. 2021. "Skimmed Goat’s Milk Powder Enriched with Grape Pomace Seed Extract: Phenolics and Protein Characterization and Antioxidant Properties." Biomolecules 11, no. 7: 965.

Original article
Published: 12 May 2021 in International Journal of Food Science & Technology
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Nutritional properties of inulin‐enriched tofu obtained after hydrothermal cooking of soymilk, using chymosin‐pepsin rennet and inulin as a functional ingredient were assessed. This procedure significantly differs from the traditional one. The residual activity (rTIA) of trypsin inhibitors (TIs) and lectins, content of proteins, carbohydrates, fats, and their energy values (EV) were suitable for human nutrition. Inulin‐enriched tofu was characterized with low rTIA (3.08‐5.71%) and TIs content of 3.62‐18.99%. Content of Kunitz and Bowman‐Birk TIs as well as total TIs content (r=0.98) in tofu were strongly correlated with tofu protein content. Content of Bowman‐Birk polymeric forms (3.11‐5.36%) was higher than Bowman‐Birk monomeric forms (0.51‐2.31%) in inulin‐enriched tofu. Low urease activity (0.60‐1.78%) indicated that soybean was heated adequately to inactivate TIs. Increasing content of inulin did not increase tofu EV (~18kJ/g tofu). The proximate composition of inulin‐enriched tofu, advantageous rTIA, and a very low EV qualify this product for human nutrition.

ACS Style

Sladjana P. Stanojevic; Miroljub B. Barać; Mirjana B. Pešić; Biljana V. Vucelic‐Radovic. Energy value and bioactive proteins of inulin‐enriched tofu produced by hydrothermal process with chymosin‐pepsin rennet. International Journal of Food Science & Technology 2021, 1 .

AMA Style

Sladjana P. Stanojevic, Miroljub B. Barać, Mirjana B. Pešić, Biljana V. Vucelic‐Radovic. Energy value and bioactive proteins of inulin‐enriched tofu produced by hydrothermal process with chymosin‐pepsin rennet. International Journal of Food Science & Technology. 2021; ():1.

Chicago/Turabian Style

Sladjana P. Stanojevic; Miroljub B. Barać; Mirjana B. Pešić; Biljana V. Vucelic‐Radovic. 2021. "Energy value and bioactive proteins of inulin‐enriched tofu produced by hydrothermal process with chymosin‐pepsin rennet." International Journal of Food Science & Technology , no. : 1.

Research article
Published: 01 February 2021 in Journal of Environmental Science and Health, Part B
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Soybean soaking water whey (SWW) is obtained as the waste of soy milk production and mostly represents an environmental problem. The aim of this study was to assess the content of proteins and content and activity of trypsin inhibitors of fresh SWW, obtained during soy milk production. Two zones of Bowman-Birk trypsin inhibitors (BBI) were detected. One was identified as a monomeric form of BBI (0.61-2.93%) and the other one was identified as a polymeric form of BBI (0.45-3.33%). The degree of BBI extraction (1.88-5.49%) was influenced by the soybean genotype and the grain size, i.e. it increased with increasing grain size. Kunitz trypsin inhibitor was not detected. Total proteins were found in traces in SWW (0.03-0.06%). Low residual trypsin inhibitor activity (0.32-0.55%) suggested that SWW can potentially be applied for preparing food or feed. In that case it will not be waste but a cheap functional supplement with BBI as a biologically active component.

ACS Style

Sladjana P. Stanojevic; Miroljub B. Barać; Aleksandar Ž. Kostić; Mirjana B. Pešić. Trypsin inhibitor content and activity of soaking water whey as waste in soy milk processing. Journal of Environmental Science and Health, Part B 2021, 56, 292 -296.

AMA Style

Sladjana P. Stanojevic, Miroljub B. Barać, Aleksandar Ž. Kostić, Mirjana B. Pešić. Trypsin inhibitor content and activity of soaking water whey as waste in soy milk processing. Journal of Environmental Science and Health, Part B. 2021; 56 (3):292-296.

Chicago/Turabian Style

Sladjana P. Stanojevic; Miroljub B. Barać; Aleksandar Ž. Kostić; Mirjana B. Pešić. 2021. "Trypsin inhibitor content and activity of soaking water whey as waste in soy milk processing." Journal of Environmental Science and Health, Part B 56, no. 3: 292-296.

Journal article
Published: 25 March 2020 in LWT - Food Science and Technology
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Tofu protein composition changes induced by a pilot plant processing method involving hydrothermal cooking, commercial rennet as coagulant and inulin as functional ingredient were assessed. Glycoproteins (γ-, β-conglycinin) were firmly bound to the matrix of the obtained gels. Extractable proteins of inulin-enriched tofu were with mainly basic 7S-globulin, and polypeptides of glycinin. Polypeptides A1,2,4 and B1,2,4 were found in higher concentrations in protein extracts of tofu than other 11S polypeptides. Tofu was characterized by high total (417.6–556.5 g/kg) and extractable soluble (155.3–367.5 g/kg) protein content, good protein extractability (37.2–68.6%), both total protein (52–69%) and soluble protein (50–76%) recovery. Increasing concentrations of inulin proportionally improved tofu hardness (6.23–8.98 N/cm2) contributing to the uniformity of gel microstructures. Inulin played an important role in incorporating β- and γ-conglycinins into the gel matrix and by increasing the concentration of inulin in soymilk before gelation, the content of extractable soluble proteins, protein extractability and soluble protein recovery of produced tofu were also proportionally increased. For all tested sensory attributes the grades were increased with increasing inulin content in the samples. Under the applied production method, protein composition and proportion of inulin had important roles in defining tofu quality.

ACS Style

Sladjana P. Stanojevic; Miroljub B. Barać; Mirjana Pešić; Biljana V. Vucelic-Radovic. Protein composition and textural properties of inulin-enriched tofu produced by hydrothermal process. LWT - Food Science and Technology 2020, 126, 109309 .

AMA Style

Sladjana P. Stanojevic, Miroljub B. Barać, Mirjana Pešić, Biljana V. Vucelic-Radovic. Protein composition and textural properties of inulin-enriched tofu produced by hydrothermal process. LWT - Food Science and Technology. 2020; 126 ():109309.

Chicago/Turabian Style

Sladjana P. Stanojevic; Miroljub B. Barać; Mirjana Pešić; Biljana V. Vucelic-Radovic. 2020. "Protein composition and textural properties of inulin-enriched tofu produced by hydrothermal process." LWT - Food Science and Technology 126, no. : 109309.

Journal article
Published: 01 January 2020 in Hrana i ishrana
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In accordance with their obligations in college, students spend most of their days outside the home. It can lead to irregular and improper diet. The student population tends to consume high-energy, nutrient-poor foods, as well as neglecting meals, usually breakfast. This results in an increasing number of young people who have body-weight problems. The aim of this research was to determine students' attitudes about diet that can lead to obesity, as well as informing students about the consequences of obesity. There were 56 students of the Faculty of Agriculture, University of Belgrade, involved in the study. The research was carried out using anonymous questionnaire. The results of the study showed that a large number of students surveyed considered that they were obese and that obesity was a disease that could be treated in a healthy way. This study suggests that the student population should be offered education in this regard, since most of them are not familiar with the nutritional composition of a food before consuming it, as well as its "body mass index" and "body volume index". On the other hand, the students surveyed are aware of the particular risks that can lead to the onset of obesity, as well as the diseases that can arise as a result of being overweight. In addition, they consider the occurrence of obesity is a major problem not only in the world, but also in Serbia. This research is part of a study entitled "Attitudes and behaviors of students in relation to food and nutrition" and is a form of preventive action to combat the onset of obesity in the student population.

ACS Style

Pavle Simić; Slađana Stanojević. Inappropriate diet and obesity based on view of the student population. Hrana i ishrana 2020, 61, 88 -93.

AMA Style

Pavle Simić, Slađana Stanojević. Inappropriate diet and obesity based on view of the student population. Hrana i ishrana. 2020; 61 (2):88-93.

Chicago/Turabian Style

Pavle Simić; Slađana Stanojević. 2020. "Inappropriate diet and obesity based on view of the student population." Hrana i ishrana 61, no. 2: 88-93.

Journal article
Published: 05 June 2019 in LWT - Food Science and Technology
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The aim of this work was to determine phenolic profile and antioxidant properties of methanolic (MEP) and ethanolic (EEP) extracts of monofloral bee-collected sunflower pollen from Serbia. In total, 37 different polyphenols (19 flavonol glycosides and 18 other polyphenols) were identified by UHPLC/MS-MS Orbitrap analysis. The different phenolic profile of MEP and EEP was observed with flavonols as most abundant, 94.1% (MEP) and 93.4% (EEP), out of which flavonoid glycosides represented 73.2% (MEP) and 66.1% (EEP). The higher amount of total phenolics was recorded in EEP (200.58 mg/kg DW) than in MEP (244.44 mg/kg DW). The quercetin 3-O-galactoside was the major compound in both extracts, 112.86 mg/kg in MEP and 128.64 mg/kg in EEP. The presence of coumaroylated and acetylated flavonoid glycosides were registered, among which the quercetin 3-O-(6“-acetyl)hexoside was recored in the significant amount in MEP (111.10 mg Q3G/kg DW), whereas in EEP the content of coumaroylated kaempferol glycosides (137.95 mg Q3G/kg DW) was significantly higher. The ferric reducing power and ABTS radical scavenging activity assays revealed that pollen extracts possessed significant antioxidant activity. The monofloral bee-collected pollen of Helianthus annuus L. can be used as good food supplement with high flavonoids content and antioxidant activity.

ACS Style

Aleksandar Ž. Kostić; Danijel Milinčić; Uroš M. Gašić; Nebojša Nedić; Sladjana Stanojevic; Živoslav Lj. Tešić; Mirjana B. Pešić. Polyphenolic profile and antioxidant properties of bee-collected pollen from sunflower (Helianthus annuus L.) plant. LWT - Food Science and Technology 2019, 112, 108244 .

AMA Style

Aleksandar Ž. Kostić, Danijel Milinčić, Uroš M. Gašić, Nebojša Nedić, Sladjana Stanojevic, Živoslav Lj. Tešić, Mirjana B. Pešić. Polyphenolic profile and antioxidant properties of bee-collected pollen from sunflower (Helianthus annuus L.) plant. LWT - Food Science and Technology. 2019; 112 ():108244.

Chicago/Turabian Style

Aleksandar Ž. Kostić; Danijel Milinčić; Uroš M. Gašić; Nebojša Nedić; Sladjana Stanojevic; Živoslav Lj. Tešić; Mirjana B. Pešić. 2019. "Polyphenolic profile and antioxidant properties of bee-collected pollen from sunflower (Helianthus annuus L.) plant." LWT - Food Science and Technology 112, no. : 108244.

Review
Published: 24 January 2019 in Toxins
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Due to its divergent chemical composition and good nutritional properties, pollen is not only important as a potential food supplement but also as a good substrate for the development of different microorganisms. Among such microorganisms, toxigenic fungi are extremely dangerous as they can synthesize mycotoxins as a part of their metabolic pathways. Furthermore, favorable conditions that enable the synthesis of mycotoxins (adequate temperature, relative humidity, pH, and aw values) are found frequently during pollen collection and/or production process. Internationally, several different mycotoxins have been identified in pollen samples, with a noted predominance of aflatoxins, ochratoxins, fumonisins, zearalenone, deoxynivalenol, and T-2 toxin. Mycotoxins are, generally speaking, extremely harmful for humans and other mammals. Current EU legislation contains guidelines on the permissible content of this group of compounds, but without information pertaining to the content of mycotoxins in pollen. Currently only aflatoxins have been researched and discussed in the literature in regard to proposed limits. Therefore, the aim of this review is to give information about the presence of different mycotoxins in pollen samples collected all around the world, to propose possible aflatoxin contamination pathways, and to emphasize the importance of a regular mycotoxicological analysis of pollen. Furthermore, a suggestion is made regarding the legal regulation of pollen as a food supplement and the proposed tolerable limits for other mycotoxins.

ACS Style

Aleksandar Ž. Kostić; Danijel D. Milinčić; Tanja S. Petrović; Vesna S. Krnjaja; Sladjana P. Stanojević; Miroljub B. Barać; Živoslav Lj. Tešić; Mirjana B. Pešić. Mycotoxins and Mycotoxin Producing Fungi in Pollen: Review. Toxins 2019, 11, 64 .

AMA Style

Aleksandar Ž. Kostić, Danijel D. Milinčić, Tanja S. Petrović, Vesna S. Krnjaja, Sladjana P. Stanojević, Miroljub B. Barać, Živoslav Lj. Tešić, Mirjana B. Pešić. Mycotoxins and Mycotoxin Producing Fungi in Pollen: Review. Toxins. 2019; 11 (2):64.

Chicago/Turabian Style

Aleksandar Ž. Kostić; Danijel D. Milinčić; Tanja S. Petrović; Vesna S. Krnjaja; Sladjana P. Stanojević; Miroljub B. Barać; Živoslav Lj. Tešić; Mirjana B. Pešić. 2019. "Mycotoxins and Mycotoxin Producing Fungi in Pollen: Review." Toxins 11, no. 2: 64.

Journal article
Published: 23 January 2019 in Food Chemistry
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The aim of this study was to evaluate the effect of enriching a complex food matrix (FM) with grape extracts on polyphenol content, composition, bioaccessibility and antioxidant activity during digestion. The grape extracts and FM were separately tested under the same conditions as controls. The FM by itself contains a significant amount of phenolic acids and flavonols, influencing the final recovery of polyphenols from grape extracts. The FM significantly increased the total recovery of polyphenols after digestion of grape seed extracts compared to those digested without the FM; however, a low recovery of proantocyanidins and total flavonoids was observed. Digestive fluids and FM compounds significantly increased the total polyphenol content of grape digests and significantly contributed to their ABTS•+ scavenging activity and ferrous-ion-chelating capacity. The present study suggested that enrichment of meat- and cereal-based products with grape polyphenol extracts could be a good strategy to formulate a healthier diet.

ACS Style

Mirjana B. Pešić; Danijel Milinčić; Aleksandar Ž. Kostić; Nemanja S. Stanisavljević; Goran Vukotic; Milan Kojic; Uroš Gašić; Miroljub B. Barać; Sladjana Stanojevic; Dušanka A. Popović; Nebojša R. Banjac; Živoslav Lj. Tešić. In vitro digestion of meat- and cereal-based food matrix enriched with grape extracts: How are polyphenol composition, bioaccessibility and antioxidant activity affected? Food Chemistry 2019, 284, 28 -44.

AMA Style

Mirjana B. Pešić, Danijel Milinčić, Aleksandar Ž. Kostić, Nemanja S. Stanisavljević, Goran Vukotic, Milan Kojic, Uroš Gašić, Miroljub B. Barać, Sladjana Stanojevic, Dušanka A. Popović, Nebojša R. Banjac, Živoslav Lj. Tešić. In vitro digestion of meat- and cereal-based food matrix enriched with grape extracts: How are polyphenol composition, bioaccessibility and antioxidant activity affected? Food Chemistry. 2019; 284 ():28-44.

Chicago/Turabian Style

Mirjana B. Pešić; Danijel Milinčić; Aleksandar Ž. Kostić; Nemanja S. Stanisavljević; Goran Vukotic; Milan Kojic; Uroš Gašić; Miroljub B. Barać; Sladjana Stanojevic; Dušanka A. Popović; Nebojša R. Banjac; Živoslav Lj. Tešić. 2019. "In vitro digestion of meat- and cereal-based food matrix enriched with grape extracts: How are polyphenol composition, bioaccessibility and antioxidant activity affected?" Food Chemistry 284, no. : 28-44.

Full paper
Published: 04 January 2019 in Chemistry & Biodiversity
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This study was aimed at investigating the phytochemical composition and antioxidant capacity of rhizomes, above‐ground vegetative parts and flowers of three Iris species: Iris humilis, Iris pumila L. and Iris variegata L. UHPLC‐Orbitrap MS analysis was used for determination of phytochemical profile. Also, total pigments, phenolics, flavonoids, soluble sugars and starch content as well as ABTS antioxidant capacity was determined. In total, 52 phenolics compounds were identified with 9 compounds (derivates of iriflophenone, apigenin C‐glycosides, luteolin O‐glycoside, isoflavones derivates of iristectorigenin, dichotomitin, nigracin and irilone) never reported before in Iris spp. Differences in phenolic composition profile, pigments, soluble sugar, starch, total phenolics and flavonoids content and total antioxidant capacity were found among Iris species and different part of plants. Signifficant correlation between total phenolic content and antioxidant capacity was determined. The obtained results are comparable with those obtained for medical plants. These findings could be useful for fingerprinting characterization of Iris species and estimation of possible use in pharmaceutical industries.

ACS Style

Aleksandar Ž. Kostić; Uroš M. Gašić; Mirjana B. Pešić; Sladjana P. Stanojević; Miroljub B. Barać; Marina Mačukanović-Jocić; Stevan N. Avramov; Živoslav Lj. Tešić. Phytochemical Analysis and Total Antioxidant Capacity of Rhizome, Above‐Ground Vegetative Parts and Flower of ThreeIrisSpecies. Chemistry & Biodiversity 2019, 16, e1800565 .

AMA Style

Aleksandar Ž. Kostić, Uroš M. Gašić, Mirjana B. Pešić, Sladjana P. Stanojević, Miroljub B. Barać, Marina Mačukanović-Jocić, Stevan N. Avramov, Živoslav Lj. Tešić. Phytochemical Analysis and Total Antioxidant Capacity of Rhizome, Above‐Ground Vegetative Parts and Flower of ThreeIrisSpecies. Chemistry & Biodiversity. 2019; 16 (3):e1800565.

Chicago/Turabian Style

Aleksandar Ž. Kostić; Uroš M. Gašić; Mirjana B. Pešić; Sladjana P. Stanojević; Miroljub B. Barać; Marina Mačukanović-Jocić; Stevan N. Avramov; Živoslav Lj. Tešić. 2019. "Phytochemical Analysis and Total Antioxidant Capacity of Rhizome, Above‐Ground Vegetative Parts and Flower of ThreeIrisSpecies." Chemistry & Biodiversity 16, no. 3: e1800565.

Article
Published: 01 February 2018 in Journal of the American Oil Chemists' Society
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The effects of subunit composition of two major proteins of soybean: glycinin (11S) and β-conglycinin (7S) in nine different genotypes, on solubility and emulsifying and gelling properties at different pH (3, 5, 6, and 8) were examined. High-protein genotypes (more than 40%) contained low amounts of the β′ subunit. The main factors influencing solubility at pH 6 were the content of α′, α (r = 0.89 and r = 0.91 at P < 0.05, respectively) and β′ subunit contents (r = −0.71 at P < 0.05) of β-conglycinin, while at pH 3 acidic subunits in glycinin had a positive correlation with solubility (r = 0.69 at P < 0.05). Emulsion activity at pH 6 was higher for genotypes synthesizing β′ subunit (r = 0.57 at P < 0.05). Genotypes synthesizing higher amounts of α′ and α subunit had higher emulsion stability at pH 6 (r = 0.85 and r = 0.92 at P < 0.05, respectively) and pH 8 (r = 0.91 and r = 0.97 at P < 0.05, respectively). The rheological measurements showed that genotypes with 11S/7S ratio higher than 2.2 formed gels with enhanced storage moduli. This influence was largely due to the high content of SH groups in glycinin acidic polypeptides resulting in stabilization of gels via disulfide bonding. Gels prepared from genotypes containing higher amounts of β′ subunit of β-conglycinin exhibited reduced elastic properties. Genotypes showing better solubility also had higher emulsion stability, but formed weaker gels and had lower emulsion activity near neutral pH.

ACS Style

Milica Ž. Pavlićević; Miloš D. Tomić; Jasna A. Djonlagic; Sladjana P. Stanojevic; Biljana V. Vucelic Radovic. Evaluation of Variation in Protein Composition on Solubility, Emulsifying and Gelling Properties of Soybean Genotypes Synthesizing β' Subunit. Journal of the American Oil Chemists' Society 2018, 95, 123 -134.

AMA Style

Milica Ž. Pavlićević, Miloš D. Tomić, Jasna A. Djonlagic, Sladjana P. Stanojevic, Biljana V. Vucelic Radovic. Evaluation of Variation in Protein Composition on Solubility, Emulsifying and Gelling Properties of Soybean Genotypes Synthesizing β' Subunit. Journal of the American Oil Chemists' Society. 2018; 95 (2):123-134.

Chicago/Turabian Style

Milica Ž. Pavlićević; Miloš D. Tomić; Jasna A. Djonlagic; Sladjana P. Stanojevic; Biljana V. Vucelic Radovic. 2018. "Evaluation of Variation in Protein Composition on Solubility, Emulsifying and Gelling Properties of Soybean Genotypes Synthesizing β' Subunit." Journal of the American Oil Chemists' Society 95, no. 2: 123-134.

Journal article
Published: 01 January 2018 in Hrana i ishrana
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The occurrence of mycotoxins in the food chain is an inevitable and serious problem that the world faces. Due to the very humid and warm climate, it can be expected that Serbia this and next year will be a very fertile ground for the development of toxigenic fungi. We need to be familiar with the properties of mycotoxins, the chemical structure and the basic mechanisms of the action of mycotoxins. So we can have the basics for developing protocols or methods for efficiently managing problems related to mycotoxins, as well as to understand their biological effects. The aim of the paper was to analyze how many students are familiar with the problem of mycotoxins in food. The research was carried out using anonymous questionnaire, which included questions about mycotoxins and mycotoxicosis. The surveyed students were selected randomly, and they had an equal chance of being selected for the sample. These were students of bachelor studies at the Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade. The survey was educational for interviewed students and they showed that they were in a very high percentage informed with basic characteristics of mycotoxins. As well as, they showed the best know aflatoxin characteristics. In addition, students showed relatively good knowledge of basic characteristics and other representatives of mycotoxins. The relatively good knowledge of the student's questionnaire about mycotoxin features can be a great basis for further work and improvement.

ACS Style

Emilija Oreščanin; Ivana Perić; Mirjana Pešić; Slađana Stanojević. How much we know about properties and the presence of mycotoxins in the food? Hrana i ishrana 2018, 59, 80 -84.

AMA Style

Emilija Oreščanin, Ivana Perić, Mirjana Pešić, Slađana Stanojević. How much we know about properties and the presence of mycotoxins in the food? Hrana i ishrana. 2018; 59 (2):80-84.

Chicago/Turabian Style

Emilija Oreščanin; Ivana Perić; Mirjana Pešić; Slađana Stanojević. 2018. "How much we know about properties and the presence of mycotoxins in the food?" Hrana i ishrana 59, no. 2: 80-84.

Journal article
Published: 12 May 2017 in Zemdirbyste-Agriculture
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ACS Style

Aleksandra Šešlija; Biljana Vucelić-Radović; Sladjana Stanojević; Jasna Savić; Dragana Rančić; Ilinka Pećinar; Vesna Kandić; Dejan Dodig. Water-soluble carbohydrates accumulation in peduncle of wheat and its relationship to morpho-anatomical and productive traits Vandenyje tirpių angliavandenių kaupimasis kviečio žiedynkotyje ir jų ryšys su morfoanatominiais bei produktyvumo požymiais. Zemdirbyste-Agriculture 2017, 104, 165 -172.

AMA Style

Aleksandra Šešlija, Biljana Vucelić-Radović, Sladjana Stanojević, Jasna Savić, Dragana Rančić, Ilinka Pećinar, Vesna Kandić, Dejan Dodig. Water-soluble carbohydrates accumulation in peduncle of wheat and its relationship to morpho-anatomical and productive traits Vandenyje tirpių angliavandenių kaupimasis kviečio žiedynkotyje ir jų ryšys su morfoanatominiais bei produktyvumo požymiais. Zemdirbyste-Agriculture. 2017; 104 (2):165-172.

Chicago/Turabian Style

Aleksandra Šešlija; Biljana Vucelić-Radović; Sladjana Stanojević; Jasna Savić; Dragana Rančić; Ilinka Pećinar; Vesna Kandić; Dejan Dodig. 2017. "Water-soluble carbohydrates accumulation in peduncle of wheat and its relationship to morpho-anatomical and productive traits Vandenyje tirpių angliavandenių kaupimasis kviečio žiedynkotyje ir jų ryšys su morfoanatominiais bei produktyvumo požymiais." Zemdirbyste-Agriculture 104, no. 2: 165-172.

Journal article
Published: 01 January 2017 in Chemical Industry
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Soybean is considered an important source of human food and animal feed. Okara and tofu whey are the main by-products of soymilk and tofu production. The distribution of enzymes ?-amylase and lipoxygenase (Lox) from six soybean genotypes in protein extracts of okara and tofu as well as in soymilk and tofu whey was assessed. SDS-electrophoretic results showed that production process significantly affected high molecular mass protein fractions of soybean by-products. Low amounts of Lox in soymilk were registered, while in okara protein extracts and tofu whey this enzyme was present in trace. In tofu protein extracts, Lox was registered in higher quantity that might be the result of the aggregation process during formation of the tofu gel. Content of ?-amylase in all soy protein products was high and similar to the content in soybean genotype. Content of ?-amylase in okara depended on respective soybean genotype.

ACS Style

Sladjana Stanojevic; Miroljub B. Barac; Mirjana B. Pesic; Biljana V. Vucelić-Radović. Distribution of β-amylase and lipoxygenase in soy protein products obtained during tofu production. Chemical Industry 2017, 71, 119 -126.

AMA Style

Sladjana Stanojevic, Miroljub B. Barac, Mirjana B. Pesic, Biljana V. Vucelić-Radović. Distribution of β-amylase and lipoxygenase in soy protein products obtained during tofu production. Chemical Industry. 2017; 71 (2):119-126.

Chicago/Turabian Style

Sladjana Stanojevic; Miroljub B. Barac; Mirjana B. Pesic; Biljana V. Vucelić-Radović. 2017. "Distribution of β-amylase and lipoxygenase in soy protein products obtained during tofu production." Chemical Industry 71, no. 2: 119-126.

Hive product science
Published: 22 November 2016 in Journal of Apicultural Research
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Assessment of microbiological quality of bee collected pollen is very important, because of its use as a supplement in the human diet. In this study, 26 samples collected from different location in Serbia were tested for the presence of mold through mycologial analysis. The presence of aflatoxin B1, one of the most dangerous and the most widespread mycotoxin was also determined. It was established that 10 of the investigated samples were contaminated with some genera or species of mold, but all of the investigated samples were contaminated with aflatoxin B1. Considering that there is no unique and official procedure for mycological analysis of bee collected pollen, these findings suggest the need for their establishment. Mycological analysis should be followed by mycotoxicological analysis since the absence of mold does not confirm the absence of aflatoxin B1 in bee pollen.

ACS Style

Aleksandar Ž. Kostić; Tanja S Petrović; Vesna S Krnjaja; Nebojša M Nedić; Živoslav Lj Tešić; Dušanka M Milojković-Opsenica; Miroljub B Barać; Slađana P Stanojević; Mirjana B Pešić. Mold/aflatoxin contamination of honey bee collected pollen from different Serbian regions. Journal of Apicultural Research 2016, 56, 13 -20.

AMA Style

Aleksandar Ž. Kostić, Tanja S Petrović, Vesna S Krnjaja, Nebojša M Nedić, Živoslav Lj Tešić, Dušanka M Milojković-Opsenica, Miroljub B Barać, Slađana P Stanojević, Mirjana B Pešić. Mold/aflatoxin contamination of honey bee collected pollen from different Serbian regions. Journal of Apicultural Research. 2016; 56 (1):13-20.

Chicago/Turabian Style

Aleksandar Ž. Kostić; Tanja S Petrović; Vesna S Krnjaja; Nebojša M Nedić; Živoslav Lj Tešić; Dušanka M Milojković-Opsenica; Miroljub B Barać; Slađana P Stanojević; Mirjana B Pešić. 2016. "Mold/aflatoxin contamination of honey bee collected pollen from different Serbian regions." Journal of Apicultural Research 56, no. 1: 13-20.

Journal article
Published: 22 July 2016 in The Journal of Agricultural Science
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SUMMARYAssimilated carbon during vegetative and early reproductive growth in wheat is temporarily stored in stem internodes and leaf sheaths (LSs), and can later be remobilized and transported to developing grain. The present study was undertaken to determine the effect of several peduncle (the uppermost internode) morpho-anatomical and biochemical traits on grain weight, and to assess the contribution of the peduncle water-soluble carbohydrate (WSC) reserves shortly after anthesis to its variation. In 2-year field trials, 61 wheat genotypes were used (27 F4:5 families, 17 parents used for the crosses and the 17 current best standards), comparing intact control plants (CP) with plants that were defoliated (DP) by cutting off all leaf blades 10 days after anthesis. Estimated contributions of peduncle (culm (C) and flag LS) assimilate reserves to grain weight/spike were from 0·06 to 0·31 and from 0·11 to 0·45 in CP and DP plants, respectively. In both CP and DP plants, a higher contribution was from the LS than from the C. High peduncle reserve mobilization efficiency, a longer exposed part of the peduncle and larger C storage capacity (through higher parenchyma and/or lower lignified area) were of specific benefit for maintaining grain weight in defoliated plants. F4:5 families had higher transport capacity in the peduncle, but without any improvement in WSC-related traits compared with the best standards.

ACS Style

D. Dodig; D. Rančić; B. Vucelić Radović; M. Zorić; Jasna Savić; V. Kandić; I. Pećinar; S. Stanojević; A. Šešlija; Dimitar Vassilev; S. Pekić-Quarrie. Response of wheat plants under post-anthesis stress induced by defoliation: II. Contribution of peduncle morpho-anatomical traits and carbon reserves to grain yield. The Journal of Agricultural Science 2016, 155, 475 -493.

AMA Style

D. Dodig, D. Rančić, B. Vucelić Radović, M. Zorić, Jasna Savić, V. Kandić, I. Pećinar, S. Stanojević, A. Šešlija, Dimitar Vassilev, S. Pekić-Quarrie. Response of wheat plants under post-anthesis stress induced by defoliation: II. Contribution of peduncle morpho-anatomical traits and carbon reserves to grain yield. The Journal of Agricultural Science. 2016; 155 (3):475-493.

Chicago/Turabian Style

D. Dodig; D. Rančić; B. Vucelić Radović; M. Zorić; Jasna Savić; V. Kandić; I. Pećinar; S. Stanojević; A. Šešlija; Dimitar Vassilev; S. Pekić-Quarrie. 2016. "Response of wheat plants under post-anthesis stress induced by defoliation: II. Contribution of peduncle morpho-anatomical traits and carbon reserves to grain yield." The Journal of Agricultural Science 155, no. 3: 475-493.

Journal article
Published: 06 July 2016 in Mljekarstvo
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Miroljub Barać; Milenko Smiljanić; Sladjana Žilić; Mirjana Pešić; Sladjana Stanojević; Milena Vasić; Tanja Vučić. Protein profiles and total antioxidant capacity of water soluble and insoluble protein fractions of white cow cheese at different stage of ripening. Mljekarstvo 2016, 66, 187 -197.

AMA Style

Miroljub Barać, Milenko Smiljanić, Sladjana Žilić, Mirjana Pešić, Sladjana Stanojević, Milena Vasić, Tanja Vučić. Protein profiles and total antioxidant capacity of water soluble and insoluble protein fractions of white cow cheese at different stage of ripening. Mljekarstvo. 2016; 66 (3):187-197.

Chicago/Turabian Style

Miroljub Barać; Milenko Smiljanić; Sladjana Žilić; Mirjana Pešić; Sladjana Stanojević; Milena Vasić; Tanja Vučić. 2016. "Protein profiles and total antioxidant capacity of water soluble and insoluble protein fractions of white cow cheese at different stage of ripening." Mljekarstvo 66, no. 3: 187-197.

Journal article
Published: 23 March 2016 in International Journal of Food Science & Technology
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This study deals with proteolysis and total antioxidant capacity of proteins of white brined cheese prepared from overheated goat milk and ripened for fifty days. Proteolytic changes were reflected through the relatively low level of soluble nitrogen (50 days ripened cheese had 15.32 g/100 g of water-soluble nitrogen, 8.1 g/100 g of TCA-soluble nitrogen and 2.69 g/100 g of PTA-SN), intensive proteolysis of αs2-CN during initial 10 days of ripening (up to 50.70% of initial content) and its much slower degradation through further 40 days, slow but continual decrease of β-CN content (up to 85.14% of residual content) and high level of proteolytic products tightly bounded into gel network. Total antioxidant capacity of water-soluble and water-insoluble fractions increased after cheese ripening. These findings could be useful for better understanding and control over the production of white brined goat cheese as highly valuable functional product.

ACS Style

Miroljub Barac; Mirjana Pešić; Slađana Zilic; Milenko Smiljanic; Sladjana Stanojevic; Milena Vasic; Sasa Despotovic; Tanja Vucic; Aleksandar Ž. Kostić. Protein profiles and total antioxidant capacity of water-soluble and water-insoluble fractions of white brined goat cheese at different stages of ripening. International Journal of Food Science & Technology 2016, 51, 1140 -1149.

AMA Style

Miroljub Barac, Mirjana Pešić, Slađana Zilic, Milenko Smiljanic, Sladjana Stanojevic, Milena Vasic, Sasa Despotovic, Tanja Vucic, Aleksandar Ž. Kostić. Protein profiles and total antioxidant capacity of water-soluble and water-insoluble fractions of white brined goat cheese at different stages of ripening. International Journal of Food Science & Technology. 2016; 51 (5):1140-1149.

Chicago/Turabian Style

Miroljub Barac; Mirjana Pešić; Slađana Zilic; Milenko Smiljanic; Sladjana Stanojevic; Milena Vasic; Sasa Despotovic; Tanja Vucic; Aleksandar Ž. Kostić. 2016. "Protein profiles and total antioxidant capacity of water-soluble and water-insoluble fractions of white brined goat cheese at different stages of ripening." International Journal of Food Science & Technology 51, no. 5: 1140-1149.

Book chapter
Published: 17 December 2015 in Engineering Foods for Bioactives Stability and Delivery
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Heat treatments are important processes in dairy industry that strongly affect the technological-functional properties of milk. The main reason is heat-induced casein–whey protein interactions in milk. Although caprine and bovine milk have similar content of protein, total solids, fat and lactose, these two types of milk show different heat stability, renneting and gelation properties. According to the current literature data, the essential differences between caprine and bovine milk are in the proportions of the individual proteins present in milk and variation in the primary structures of the respective proteins of these species. These differences further reflect to casein micelle structures, composition of heat-induced complexes, distribution of denatured whey proteins between micellar and serum phases of milk as well as the distribution of whey proteins on the surface of casein micelles. Casein micelles, especially the properties of the surfaces of casein micelles, are of primary importance in many dairy processes. Therefore, the knowledge of casein–whey protein interactions in caprine milk will enable better control of caprine dairy processes. The current findings about heat-induced casein–whey protein interactions in caprine milk, similarities and differences compared to bovine milk are discussed in this chapter.

ACS Style

Mirjana B. Pesic; Miroljub B. Barac; Sladjana P. Stanojevic; Miroslav M. Vrvić. Heat-Induced Casein–Whey Protein Interactions in Caprine Milk: Whether Are Similar to Bovine Milk? Engineering Foods for Bioactives Stability and Delivery 2015, 163 -175.

AMA Style

Mirjana B. Pesic, Miroljub B. Barac, Sladjana P. Stanojevic, Miroslav M. Vrvić. Heat-Induced Casein–Whey Protein Interactions in Caprine Milk: Whether Are Similar to Bovine Milk? Engineering Foods for Bioactives Stability and Delivery. 2015; ():163-175.

Chicago/Turabian Style

Mirjana B. Pesic; Miroljub B. Barac; Sladjana P. Stanojevic; Miroslav M. Vrvić. 2015. "Heat-Induced Casein–Whey Protein Interactions in Caprine Milk: Whether Are Similar to Bovine Milk?" Engineering Foods for Bioactives Stability and Delivery , no. : 163-175.

Journal article
Published: 01 June 2015 in LWT - Food Science and Technology
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Aleksandar Ž. Kostić; Miroljub Barac; Sladjana Stanojevic; Dušanka M. Milojković-Opsenica; Zivoslav Tesic; Branko Šikoparija; Predrag Radišić; Marija Prentović; Mirjana Pešić. Physicochemical composition and techno-functional properties of bee pollen collected in Serbia. LWT - Food Science and Technology 2015, 62, 301 -309.

AMA Style

Aleksandar Ž. Kostić, Miroljub Barac, Sladjana Stanojevic, Dušanka M. Milojković-Opsenica, Zivoslav Tesic, Branko Šikoparija, Predrag Radišić, Marija Prentović, Mirjana Pešić. Physicochemical composition and techno-functional properties of bee pollen collected in Serbia. LWT - Food Science and Technology. 2015; 62 (1):301-309.

Chicago/Turabian Style

Aleksandar Ž. Kostić; Miroljub Barac; Sladjana Stanojevic; Dušanka M. Milojković-Opsenica; Zivoslav Tesic; Branko Šikoparija; Predrag Radišić; Marija Prentović; Mirjana Pešić. 2015. "Physicochemical composition and techno-functional properties of bee pollen collected in Serbia." LWT - Food Science and Technology 62, no. 1: 301-309.

Review
Published: 01 January 2015 in Acta Periodica Technologica
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Due to high nutritive quality, good techno-functional properties and low cost, legume protein products are becoming the most appropriate alternative to protein products of animal origin. In food industries, these products are usually used as techno-functional additives which provide specific characteristics of final food products. Legume proteins are commonly used as flour, concentrates, and isolates. The greatest application on industrial scale has soy proteins, and to a lesser extent, in the past 20 years, pea protein isolates. The modest use of pea protein is partly a result of insufficient information relating to their techno-functional properties. This paper is an overview of techno-functional properties of pea proteins and their isolates. Also, the paper deals with the possible use of limited enzymatic hydrolysis as a method for the improvement of their techno-functional properties.

ACS Style

Miroljub B. Barać; Mirjana B. Pešić; Sladjana Stanojevic; Aleksandar Ž. Kostić; Slavica B. Čabrilo. Techno-functional properties of pea (Pisum sativum) protein isolates: A review. Acta Periodica Technologica 2015, 1 -18.

AMA Style

Miroljub B. Barać, Mirjana B. Pešić, Sladjana Stanojevic, Aleksandar Ž. Kostić, Slavica B. Čabrilo. Techno-functional properties of pea (Pisum sativum) protein isolates: A review. Acta Periodica Technologica. 2015; (46):1-18.

Chicago/Turabian Style

Miroljub B. Barać; Mirjana B. Pešić; Sladjana Stanojevic; Aleksandar Ž. Kostić; Slavica B. Čabrilo. 2015. "Techno-functional properties of pea (Pisum sativum) protein isolates: A review." Acta Periodica Technologica , no. 46: 1-18.