TY  - JOUR
AU  - Belščak-Cvitanović, Ana
AU  - Nedović, Viktor
AU  - Salević, Ana
AU  - Despotović, Sasa
AU  - Komes, Drazenka
AU  - Nikšić, Miomir
AU  - Bugarski, Branko
AU  - Leskošek-Čukalović, Ida
PY  - 2017
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3651
AB  - Increasing interest in production of frequently consumed functional food products has focused the present study on implementation of microencapsulated Ganoderma mushroom and green tea bioactive compounds in beer production. Electrostatic extrusion assisted microencapsulation of green tea and Ganoderma extracts enabled production of particles ranging from 490 to 1000 mu m in size, with up to 75% of entrapped total polyphenols. Dried, powdered extracts, as well as microparticles encapsulating Ganoderma and green tea extracts that exhibited the best morphological properties and retarded release of polyphenols (alginate and alginate-chitosan coated, as well as chitosan coated pectin microbeads) were implemented in beer production. The addition of Ganoderma microbeads to pilsner beer did not augment its polyphenolic concentration (TPC), as opposed to the addition of green tea encapsulating microbeads to radler, while adding dried Ganoderma and spray dried green tea extracts enabled to increase the TPC for up to 3-fold higher values. Ganoderma dried extract-enriched pilsner beer and spray dried green tea extract-enriched radler were preferred in terms of sensory properties, due to the lowest bitterness intensity and most pronounced herbal aroma of the added adjuncts. Refrigerated storage of Ganoderma hydrogel microbeads-enriched pilsner beer revealed fluctuations of TPC, while green tea hydrogel microbeads-enriched radler exhibited better stability. The established methodology provides a procedure suitable for microencapsulate-enrichment of drink and food products, thus setting a reliable basis for future functional food production by microencapsulate implementation strategies.
PB  - Savez hemijskih inženjera, Beograd
T2  - Chemical Industry & Chemical Engineering Quarterly
T1  - Modification of functional quality of beer by using microencapsulated green tea (camellia sinensis l.) And ganoderma mushroom (ganoderma lucidum l.) Bioactive compounds
EP  - 471
IS  - 4
SP  - 457
VL  - 23
DO  - 10.2298/CICEQ160722060B
ER  - 

@article{
author = "Belščak-Cvitanović, Ana and Nedović, Viktor and Salević, Ana and Despotović, Sasa and Komes, Drazenka and Nikšić, Miomir and Bugarski, Branko and Leskošek-Čukalović, Ida",
year = "2017",
abstract = "Increasing interest in production of frequently consumed functional food products has focused the present study on implementation of microencapsulated Ganoderma mushroom and green tea bioactive compounds in beer production. Electrostatic extrusion assisted microencapsulation of green tea and Ganoderma extracts enabled production of particles ranging from 490 to 1000 mu m in size, with up to 75% of entrapped total polyphenols. Dried, powdered extracts, as well as microparticles encapsulating Ganoderma and green tea extracts that exhibited the best morphological properties and retarded release of polyphenols (alginate and alginate-chitosan coated, as well as chitosan coated pectin microbeads) were implemented in beer production. The addition of Ganoderma microbeads to pilsner beer did not augment its polyphenolic concentration (TPC), as opposed to the addition of green tea encapsulating microbeads to radler, while adding dried Ganoderma and spray dried green tea extracts enabled to increase the TPC for up to 3-fold higher values. Ganoderma dried extract-enriched pilsner beer and spray dried green tea extract-enriched radler were preferred in terms of sensory properties, due to the lowest bitterness intensity and most pronounced herbal aroma of the added adjuncts. Refrigerated storage of Ganoderma hydrogel microbeads-enriched pilsner beer revealed fluctuations of TPC, while green tea hydrogel microbeads-enriched radler exhibited better stability. The established methodology provides a procedure suitable for microencapsulate-enrichment of drink and food products, thus setting a reliable basis for future functional food production by microencapsulate implementation strategies.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Chemical Industry & Chemical Engineering Quarterly",
title = "Modification of functional quality of beer by using microencapsulated green tea (camellia sinensis l.) And ganoderma mushroom (ganoderma lucidum l.) Bioactive compounds",
pages = "471-457",
number = "4",
volume = "23",
doi = "10.2298/CICEQ160722060B"
}

Belščak-Cvitanović, A., Nedović, V., Salević, A., Despotović, S., Komes, D., Nikšić, M., Bugarski, B.,& Leskošek-Čukalović, I.. (2017). Modification of functional quality of beer by using microencapsulated green tea (camellia sinensis l.) And ganoderma mushroom (ganoderma lucidum l.) Bioactive compounds. in Chemical Industry & Chemical Engineering Quarterly
Savez hemijskih inženjera, Beograd., 23(4), 457-471.
https://doi.org/10.2298/CICEQ160722060B

Belščak-Cvitanović A, Nedović V, Salević A, Despotović S, Komes D, Nikšić M, Bugarski B, Leskošek-Čukalović I. Modification of functional quality of beer by using microencapsulated green tea (camellia sinensis l.) And ganoderma mushroom (ganoderma lucidum l.) Bioactive compounds. in Chemical Industry & Chemical Engineering Quarterly. 2017;23(4):457-471.
doi:10.2298/CICEQ160722060B .

Belščak-Cvitanović, Ana, Nedović, Viktor, Salević, Ana, Despotović, Sasa, Komes, Drazenka, Nikšić, Miomir, Bugarski, Branko, Leskošek-Čukalović, Ida, "Modification of functional quality of beer by using microencapsulated green tea (camellia sinensis l.) And ganoderma mushroom (ganoderma lucidum l.) Bioactive compounds" in Chemical Industry & Chemical Engineering Quarterly, 23, no. 4 (2017):457-471,
https://doi.org/10.2298/CICEQ160722060B . .

TY  - CHAP
AU  - Nedović, Viktor
AU  - Manojlović, Verica
AU  - Leskošek-Čukalović, Ida
AU  - Bugarski, Branko
AU  - Willaert, Ronnie
PY  - 2011
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6186
AB  - Immobilized yeast cells are being used in various bio-industries but also could be beneficially implemented in industries based on ethanol fermentation. For reasons including faster fermentation rates in comparison to traditional processes, increased volumetric productivity, and the possibility of continuous operation, immobilized yeast technology has attracted increasing attention in these industries over the last 30 years. Nowadays, immobilized yeast technology is well established in a number of processes, such as sparkling wine production, secondary beer fermentation, and alcohol-free and low-alcohol beer production. However, some processes like wine fermentation, cider fermentation, and primary beer fermentation are still under scrutiny in the lab or at pilot-scale levels. These processes are significantly more complex and have various side reactions that are important in flavor formation and final product quality. At the moment, the major challenge facing the successful application of immobilized cell technology (ICT) on an industrial scale is yeast physiology control and fine-tuning of flavor formation during fermentation processes. In this review, the process requirements, carrier materials, and bioreactor design for fermentation with immobilized cells are discussed. In addition, the influence of ICT on the formation of flavor-active compounds (i.e., higher alcohols, esters, and vicinal diketones) is described.
PB  - Springer
T2  - Chapter 6, In: Food Engineering Interfaces
T1  - State of the art in immobilized/encapsulated cell technology in fermentation processes
EP  - 146
SP  - 119
DO  - 10.1007/978-1-4419-7475-4_6
ER  - 

@inbook{
author = "Nedović, Viktor and Manojlović, Verica and Leskošek-Čukalović, Ida and Bugarski, Branko and Willaert, Ronnie",
year = "2011",
abstract = "Immobilized yeast cells are being used in various bio-industries but also could be beneficially implemented in industries based on ethanol fermentation. For reasons including faster fermentation rates in comparison to traditional processes, increased volumetric productivity, and the possibility of continuous operation, immobilized yeast technology has attracted increasing attention in these industries over the last 30 years. Nowadays, immobilized yeast technology is well established in a number of processes, such as sparkling wine production, secondary beer fermentation, and alcohol-free and low-alcohol beer production. However, some processes like wine fermentation, cider fermentation, and primary beer fermentation are still under scrutiny in the lab or at pilot-scale levels. These processes are significantly more complex and have various side reactions that are important in flavor formation and final product quality. At the moment, the major challenge facing the successful application of immobilized cell technology (ICT) on an industrial scale is yeast physiology control and fine-tuning of flavor formation during fermentation processes. In this review, the process requirements, carrier materials, and bioreactor design for fermentation with immobilized cells are discussed. In addition, the influence of ICT on the formation of flavor-active compounds (i.e., higher alcohols, esters, and vicinal diketones) is described.",
publisher = "Springer",
journal = "Chapter 6, In: Food Engineering Interfaces",
booktitle = "State of the art in immobilized/encapsulated cell technology in fermentation processes",
pages = "146-119",
doi = "10.1007/978-1-4419-7475-4_6"
}

Nedović, V., Manojlović, V., Leskošek-Čukalović, I., Bugarski, B.,& Willaert, R.. (2011). State of the art in immobilized/encapsulated cell technology in fermentation processes. in Chapter 6, In: Food Engineering Interfaces
Springer., 119-146.
https://doi.org/10.1007/978-1-4419-7475-4_6

Nedović V, Manojlović V, Leskošek-Čukalović I, Bugarski B, Willaert R. State of the art in immobilized/encapsulated cell technology in fermentation processes. in Chapter 6, In: Food Engineering Interfaces. 2011;:119-146.
doi:10.1007/978-1-4419-7475-4_6 .

Nedović, Viktor, Manojlović, Verica, Leskošek-Čukalović, Ida, Bugarski, Branko, Willaert, Ronnie, "State of the art in immobilized/encapsulated cell technology in fermentation processes" in Chapter 6, In: Food Engineering Interfaces (2011):119-146,
https://doi.org/10.1007/978-1-4419-7475-4_6 . .

TY  - CONF
AU  - Nedović, Viktor
AU  - Manojlović, Verica
AU  - Leskošek-Čukalović, Ida
AU  - Bugarski, Branko
PY  - 2008
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/1218
AB  - Immobilized cell technology has been investigated and used in various bio-industries as well as in processes based on alcoholic fermentation, like beer, wine and cider fermentation processes. Some of the most important reasons that favour immobilized over suspended cell systems include faster fermentation rates, increased volumetric productivity, and possibility for continuous operation. In spite of the fact the immobilized yeast technology was paying continual attention in these industries over the last 30 years, today, this technology is well established in very limited number of cases such as secondary beer fermentation and alcoholfree and low-alcohol beer production as well as sparkling wine production. However, in some more complex processes with various side reactions that effect flavour formation and final product quality, like primary beer fermentation, wine and cider fermentation, immobilized cell technology is still under scrutiny on the lab or pilot levels. Immobilized cell phisiology control and fine-tuning of the flavour compounds formation during the long term fermentation processes remain the major challenges for successful application of immobilized cell technology on an industrial scale. This paper describes and discusses the key factors for the implementation of this technology on an industrial level, like carrier materials, immobilization technology and bioreactor design.
PB  - 2008 Joint Central European Congress of the 4th Central European Congress on Food, CEFood 2008 and 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists
C3  - Proceedings - 2008 Joint Central European Congress: 4th Central European Congress on Food, CEFood 20
T1  - Fermentation processes by immobilized cell systems in beverage production
EP  - 254
SP  - 247
VL  - 1
UR  - https://hdl.handle.net/21.15107/rcub_technorep_1218
ER  - 

@conference{
author = "Nedović, Viktor and Manojlović, Verica and Leskošek-Čukalović, Ida and Bugarski, Branko",
year = "2008",
abstract = "Immobilized cell technology has been investigated and used in various bio-industries as well as in processes based on alcoholic fermentation, like beer, wine and cider fermentation processes. Some of the most important reasons that favour immobilized over suspended cell systems include faster fermentation rates, increased volumetric productivity, and possibility for continuous operation. In spite of the fact the immobilized yeast technology was paying continual attention in these industries over the last 30 years, today, this technology is well established in very limited number of cases such as secondary beer fermentation and alcoholfree and low-alcohol beer production as well as sparkling wine production. However, in some more complex processes with various side reactions that effect flavour formation and final product quality, like primary beer fermentation, wine and cider fermentation, immobilized cell technology is still under scrutiny on the lab or pilot levels. Immobilized cell phisiology control and fine-tuning of the flavour compounds formation during the long term fermentation processes remain the major challenges for successful application of immobilized cell technology on an industrial scale. This paper describes and discusses the key factors for the implementation of this technology on an industrial level, like carrier materials, immobilization technology and bioreactor design.",
publisher = "2008 Joint Central European Congress of the 4th Central European Congress on Food, CEFood 2008 and 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists",
journal = "Proceedings - 2008 Joint Central European Congress: 4th Central European Congress on Food, CEFood 20",
title = "Fermentation processes by immobilized cell systems in beverage production",
pages = "254-247",
volume = "1",
url = "https://hdl.handle.net/21.15107/rcub_technorep_1218"
}

Nedović, V., Manojlović, V., Leskošek-Čukalović, I.,& Bugarski, B.. (2008). Fermentation processes by immobilized cell systems in beverage production. in Proceedings - 2008 Joint Central European Congress: 4th Central European Congress on Food, CEFood 20
2008 Joint Central European Congress of the 4th Central European Congress on Food, CEFood 2008 and 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists., 1, 247-254.
https://hdl.handle.net/21.15107/rcub_technorep_1218

Nedović V, Manojlović V, Leskošek-Čukalović I, Bugarski B. Fermentation processes by immobilized cell systems in beverage production. in Proceedings - 2008 Joint Central European Congress: 4th Central European Congress on Food, CEFood 20. 2008;1:247-254.
https://hdl.handle.net/21.15107/rcub_technorep_1218 .

Nedović, Viktor, Manojlović, Verica, Leskošek-Čukalović, Ida, Bugarski, Branko, "Fermentation processes by immobilized cell systems in beverage production" in Proceedings - 2008 Joint Central European Congress: 4th Central European Congress on Food, CEFood 20, 1 (2008):247-254,
https://hdl.handle.net/21.15107/rcub_technorep_1218 .

TY  - JOUR
AU  - Bezbradica, Dejan
AU  - Obradović, Bojana
AU  - Leskošek-Čukalović, Ida
AU  - Bugarski, Branko
AU  - Nedović, Viktor
PY  - 2007
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/1132
AB  - In this study, the potential of application of non-aggressive LentiKat (R) technique for brewer's yeast immobilization on polyvinyl alcohol was assessed. High cell loads of about 109 cells/ml were achieved by this procedure and immobilization procedure had no adverse effect on cell viability. The stability and activity of obtained immobilized biocatalyst was tested in the growth studies and fermentations. Immobilized cells exhibited high fermentation activity in both, laboratory and pilot-scale fermentations. In three successive gas-lift reactor fermentations the apparent attenuation of around 80% was reached after only 2 days, indicating good potential of immobilized cells for development of continuous primary beer fermentation. LentiKat (R) particles showed high mechanical and fermentative stability, since they endured 30 days of operating time during 6-month period without significant change of cell activity, particle shape and particle size.
PB  - Elsevier Sci Ltd, Oxford
T2  - Process Biochemistry
T1  - Immobilization of yeast cells in PVA particles for beer fermentation
EP  - 1351
IS  - 9
SP  - 1348
VL  - 42
DO  - 10.1016/j.procbio.2007.04.009
ER  - 

@article{
author = "Bezbradica, Dejan and Obradović, Bojana and Leskošek-Čukalović, Ida and Bugarski, Branko and Nedović, Viktor",
year = "2007",
abstract = "In this study, the potential of application of non-aggressive LentiKat (R) technique for brewer's yeast immobilization on polyvinyl alcohol was assessed. High cell loads of about 109 cells/ml were achieved by this procedure and immobilization procedure had no adverse effect on cell viability. The stability and activity of obtained immobilized biocatalyst was tested in the growth studies and fermentations. Immobilized cells exhibited high fermentation activity in both, laboratory and pilot-scale fermentations. In three successive gas-lift reactor fermentations the apparent attenuation of around 80% was reached after only 2 days, indicating good potential of immobilized cells for development of continuous primary beer fermentation. LentiKat (R) particles showed high mechanical and fermentative stability, since they endured 30 days of operating time during 6-month period without significant change of cell activity, particle shape and particle size.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Process Biochemistry",
title = "Immobilization of yeast cells in PVA particles for beer fermentation",
pages = "1351-1348",
number = "9",
volume = "42",
doi = "10.1016/j.procbio.2007.04.009"
}

Bezbradica, D., Obradović, B., Leskošek-Čukalović, I., Bugarski, B.,& Nedović, V.. (2007). Immobilization of yeast cells in PVA particles for beer fermentation. in Process Biochemistry
Elsevier Sci Ltd, Oxford., 42(9), 1348-1351.
https://doi.org/10.1016/j.procbio.2007.04.009

Bezbradica D, Obradović B, Leskošek-Čukalović I, Bugarski B, Nedović V. Immobilization of yeast cells in PVA particles for beer fermentation. in Process Biochemistry. 2007;42(9):1348-1351.
doi:10.1016/j.procbio.2007.04.009 .

Bezbradica, Dejan, Obradović, Bojana, Leskošek-Čukalović, Ida, Bugarski, Branko, Nedović, Viktor, "Immobilization of yeast cells in PVA particles for beer fermentation" in Process Biochemistry, 42, no. 9 (2007):1348-1351,
https://doi.org/10.1016/j.procbio.2007.04.009 . .

TY  - JOUR
AU  - Manojlović, V.
AU  - Obradović, Bojana
AU  - Nedović, Viktor
AU  - Leskošek-Čukalović, Ida
AU  - Bugarski, Branko
PY  - 2004
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/627
PB  - Association of Chemical Engineers of Serbia
T2  - Hemijska industrija
T1  - Electrostatic generation of alginate microbeads loaded with brewing yeast
EP  - 64
IS  - 6a
SP  - 62
VL  - 58
UR  - https://hdl.handle.net/21.15107/rcub_technorep_627
ER  - 

@article{
author = "Manojlović, V. and Obradović, Bojana and Nedović, Viktor and Leskošek-Čukalović, Ida and Bugarski, Branko",
year = "2004",
publisher = "Association of Chemical Engineers of Serbia",
journal = "Hemijska industrija",
title = "Electrostatic generation of alginate microbeads loaded with brewing yeast",
pages = "64-62",
number = "6a",
volume = "58",
url = "https://hdl.handle.net/21.15107/rcub_technorep_627"
}

Manojlović, V., Obradović, B., Nedović, V., Leskošek-Čukalović, I.,& Bugarski, B.. (2004). Electrostatic generation of alginate microbeads loaded with brewing yeast. in Hemijska industrija
Association of Chemical Engineers of Serbia., 58(6a), 62-64.
https://hdl.handle.net/21.15107/rcub_technorep_627

Manojlović V, Obradović B, Nedović V, Leskošek-Čukalović I, Bugarski B. Electrostatic generation of alginate microbeads loaded with brewing yeast. in Hemijska industrija. 2004;58(6a):62-64.
https://hdl.handle.net/21.15107/rcub_technorep_627 .

Manojlović, V., Obradović, Bojana, Nedović, Viktor, Leskošek-Čukalović, Ida, Bugarski, Branko, "Electrostatic generation of alginate microbeads loaded with brewing yeast" in Hemijska industrija, 58, no. 6a (2004):62-64,
https://hdl.handle.net/21.15107/rcub_technorep_627 .

TY  - JOUR
AU  - Bezbradica, Dejan
AU  - Matić, Goran
AU  - Obradović, Bojana
AU  - Nedović, Viktor
AU  - Leskošek-Čukalović, Ida
AU  - Bugarski, Branko
PY  - 2004
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/657
PB  - Association of Chemical Engineers of Serbia
T2  - Hemijska industrija
T1  - Immobilization of brewing yeast in PVA/alginate micro beads using electrostatic droplet generation
EP  - 120
IS  - 6a
SP  - 118
VL  - 58
UR  - https://hdl.handle.net/21.15107/rcub_technorep_657
ER  - 

@article{
author = "Bezbradica, Dejan and Matić, Goran and Obradović, Bojana and Nedović, Viktor and Leskošek-Čukalović, Ida and Bugarski, Branko",
year = "2004",
publisher = "Association of Chemical Engineers of Serbia",
journal = "Hemijska industrija",
title = "Immobilization of brewing yeast in PVA/alginate micro beads using electrostatic droplet generation",
pages = "120-118",
number = "6a",
volume = "58",
url = "https://hdl.handle.net/21.15107/rcub_technorep_657"
}

Bezbradica, D., Matić, G., Obradović, B., Nedović, V., Leskošek-Čukalović, I.,& Bugarski, B.. (2004). Immobilization of brewing yeast in PVA/alginate micro beads using electrostatic droplet generation. in Hemijska industrija
Association of Chemical Engineers of Serbia., 58(6a), 118-120.
https://hdl.handle.net/21.15107/rcub_technorep_657

Bezbradica D, Matić G, Obradović B, Nedović V, Leskošek-Čukalović I, Bugarski B. Immobilization of brewing yeast in PVA/alginate micro beads using electrostatic droplet generation. in Hemijska industrija. 2004;58(6a):118-120.
https://hdl.handle.net/21.15107/rcub_technorep_657 .

Bezbradica, Dejan, Matić, Goran, Obradović, Bojana, Nedović, Viktor, Leskošek-Čukalović, Ida, Bugarski, Branko, "Immobilization of brewing yeast in PVA/alginate micro beads using electrostatic droplet generation" in Hemijska industrija, 58, no. 6a (2004):118-120,
https://hdl.handle.net/21.15107/rcub_technorep_657 .

TY  - JOUR
AU  - Nedović, Viktor
AU  - Obradović, Bojana
AU  - Leskošek-Čukalović, Ida
AU  - Trifunović, Olivera
AU  - Pesić, R
AU  - Bugarski, Branko
PY  - 2001
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/379
AB  - The substantial concern with the possible use of immobilized yeast cells for beer production is reduction of internal mass transfer resistance during continuous fermentation. One way to minimise this problem is to use small-diameter beads. The effects of bead diameters in the range 0.3-2.0 mm on yeast cell immobilization and growth over a short-term cultivation were investigated. Bead diameters in the range 0.5-0.6 mm were optimal and provided rapid cell growth and the highest final cell concentration (2.33 x 10(9) cells/ml of beads). Electrostatic droplet generation was investigated as a technique for production of alginate microbeads. The effects of applied potential, internal needle diameter and electrode position on bead diameter were assessed. The results have shown that this method can be used for controlled production of small-size microbeads loaded with yeast. Depending on applied conditions it was possible to produce the beads in the range 250 mum-2.0 mm in diameter.
PB  - Elsevier Sci Ltd, Oxford
T2  - Process Biochemistry
T1  - Electrostatic generation of alginate microbeads loaded with brewing yeast
EP  - 22
IS  - 1
SP  - 17
VL  - 37
DO  - 10.1016/S0032-9592(01)00172-8
ER  - 

@article{
author = "Nedović, Viktor and Obradović, Bojana and Leskošek-Čukalović, Ida and Trifunović, Olivera and Pesić, R and Bugarski, Branko",
year = "2001",
abstract = "The substantial concern with the possible use of immobilized yeast cells for beer production is reduction of internal mass transfer resistance during continuous fermentation. One way to minimise this problem is to use small-diameter beads. The effects of bead diameters in the range 0.3-2.0 mm on yeast cell immobilization and growth over a short-term cultivation were investigated. Bead diameters in the range 0.5-0.6 mm were optimal and provided rapid cell growth and the highest final cell concentration (2.33 x 10(9) cells/ml of beads). Electrostatic droplet generation was investigated as a technique for production of alginate microbeads. The effects of applied potential, internal needle diameter and electrode position on bead diameter were assessed. The results have shown that this method can be used for controlled production of small-size microbeads loaded with yeast. Depending on applied conditions it was possible to produce the beads in the range 250 mum-2.0 mm in diameter.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Process Biochemistry",
title = "Electrostatic generation of alginate microbeads loaded with brewing yeast",
pages = "22-17",
number = "1",
volume = "37",
doi = "10.1016/S0032-9592(01)00172-8"
}

Nedović, V., Obradović, B., Leskošek-Čukalović, I., Trifunović, O., Pesić, R.,& Bugarski, B.. (2001). Electrostatic generation of alginate microbeads loaded with brewing yeast. in Process Biochemistry
Elsevier Sci Ltd, Oxford., 37(1), 17-22.
https://doi.org/10.1016/S0032-9592(01)00172-8

Nedović V, Obradović B, Leskošek-Čukalović I, Trifunović O, Pesić R, Bugarski B. Electrostatic generation of alginate microbeads loaded with brewing yeast. in Process Biochemistry. 2001;37(1):17-22.
doi:10.1016/S0032-9592(01)00172-8 .

Nedović, Viktor, Obradović, Bojana, Leskošek-Čukalović, Ida, Trifunović, Olivera, Pesić, R, Bugarski, Branko, "Electrostatic generation of alginate microbeads loaded with brewing yeast" in Process Biochemistry, 37, no. 1 (2001):17-22,
https://doi.org/10.1016/S0032-9592(01)00172-8 . .

TY  - JOUR
AU  - Nedović, Viktor
AU  - Leskošek-Čukalović, Ida
AU  - Trifunović, Olivera
AU  - Pešić, Radojica
AU  - Bugarski, Branko
PY  - 2000
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/329
AB  - In beer brewing with immobilized yeast cells it is very important to minimize the mass transfer resistance, problem associated with large diameter beads, because the mass transfer limitations may force the cells to alter their metabolic states and thus, impact the efficiency of fermentation process and quality of final beer. Internal mass transfer can be optimized by adjusting the immobilization matrix size, texture and porosity. The classical dripping method, that is commonly used to produce gel beads, has a limitation in the large diameter of the produced beads, which is typically 2 to 3 mm. In recent time other techniques have been developed to produce smaller particles of equal size. The major objective of this study was to optimize the bead size by using the new technique, electrostatic droplet generation. We have obtained promising results since in this way it was possible to produce very small uniform microbeads (in the diameter range of several hundreds of micrometers to 2 mm) under stable conditions. The size of beads was strongly influenced by applied potential, needle size and electrode distance.
AB  - Pri primeni imobilisanih ćelija kvasca u fermentaciji piva važno je, kako sa aspekta produktivnosti sistema, tako i sa aspekta hemijskog sastava piva, da se otpori prenosu mase supstrata i proizvoda metabolizma ćelija unutar matrice nosača svedu na najmanju moguću meru. Ovo se može postići podešavanjem veličine, teksture i poroznosti matrice nosača. Obzirom da klasična tehnika imobilizacije kvasca u matrici Ca-alginata daje čestice većih dimenzija (prečnika od 2 do 3 mm), danas je razvijeno vise različitih tehnika koje pružaju mogućnost dobijanja čestica malih dimenzija. Jedna od novih tehnika, čije su mogućnosti primene u cilju optimizacije veličine alginatnih čestica ispitivane u sklopu ovog istraživanja, je postupak elektrostatičke ekstruzije. Dobijeni rezultati su pokazali daje primenom ove tehnike moguće dobiti kontrolisanu i stabilnu proizvodnju mikro čestica uniformne veličine, čiji se prečnik kretao u rasponu od nekoliko stotina mikrometara do 2 mm, u zavisnosti od primenjene razlike potencijala, prečnika igle i rastojanja između elektroda.
PB  - Faculty of Technology, Novi Sad
T2  - Acta periodica technologica
T1  - Immobilization of yeast cells in small alginate beads using electrostatic droplet generation
T1  - Primena postupka elektrostatičke ekstruzije pri dobijanju alginatnih čestica malih dimenzija sa imobilisanim ćelijama pivskog kvasca
EP  - 597
IS  - 31
SP  - 591
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_172
ER  - 

@article{
author = "Nedović, Viktor and Leskošek-Čukalović, Ida and Trifunović, Olivera and Pešić, Radojica and Bugarski, Branko",
year = "2000",
abstract = "In beer brewing with immobilized yeast cells it is very important to minimize the mass transfer resistance, problem associated with large diameter beads, because the mass transfer limitations may force the cells to alter their metabolic states and thus, impact the efficiency of fermentation process and quality of final beer. Internal mass transfer can be optimized by adjusting the immobilization matrix size, texture and porosity. The classical dripping method, that is commonly used to produce gel beads, has a limitation in the large diameter of the produced beads, which is typically 2 to 3 mm. In recent time other techniques have been developed to produce smaller particles of equal size. The major objective of this study was to optimize the bead size by using the new technique, electrostatic droplet generation. We have obtained promising results since in this way it was possible to produce very small uniform microbeads (in the diameter range of several hundreds of micrometers to 2 mm) under stable conditions. The size of beads was strongly influenced by applied potential, needle size and electrode distance., Pri primeni imobilisanih ćelija kvasca u fermentaciji piva važno je, kako sa aspekta produktivnosti sistema, tako i sa aspekta hemijskog sastava piva, da se otpori prenosu mase supstrata i proizvoda metabolizma ćelija unutar matrice nosača svedu na najmanju moguću meru. Ovo se može postići podešavanjem veličine, teksture i poroznosti matrice nosača. Obzirom da klasična tehnika imobilizacije kvasca u matrici Ca-alginata daje čestice većih dimenzija (prečnika od 2 do 3 mm), danas je razvijeno vise različitih tehnika koje pružaju mogućnost dobijanja čestica malih dimenzija. Jedna od novih tehnika, čije su mogućnosti primene u cilju optimizacije veličine alginatnih čestica ispitivane u sklopu ovog istraživanja, je postupak elektrostatičke ekstruzije. Dobijeni rezultati su pokazali daje primenom ove tehnike moguće dobiti kontrolisanu i stabilnu proizvodnju mikro čestica uniformne veličine, čiji se prečnik kretao u rasponu od nekoliko stotina mikrometara do 2 mm, u zavisnosti od primenjene razlike potencijala, prečnika igle i rastojanja između elektroda.",
publisher = "Faculty of Technology, Novi Sad",
journal = "Acta periodica technologica",
title = "Immobilization of yeast cells in small alginate beads using electrostatic droplet generation, Primena postupka elektrostatičke ekstruzije pri dobijanju alginatnih čestica malih dimenzija sa imobilisanim ćelijama pivskog kvasca",
pages = "597-591",
number = "31",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_172"
}

Nedović, V., Leskošek-Čukalović, I., Trifunović, O., Pešić, R.,& Bugarski, B.. (2000). Immobilization of yeast cells in small alginate beads using electrostatic droplet generation. in Acta periodica technologica
Faculty of Technology, Novi Sad.(31), 591-597.
https://hdl.handle.net/21.15107/rcub_agrospace_172

Nedović V, Leskošek-Čukalović I, Trifunović O, Pešić R, Bugarski B. Immobilization of yeast cells in small alginate beads using electrostatic droplet generation. in Acta periodica technologica. 2000;(31):591-597.
https://hdl.handle.net/21.15107/rcub_agrospace_172 .

Nedović, Viktor, Leskošek-Čukalović, Ida, Trifunović, Olivera, Pešić, Radojica, Bugarski, Branko, "Immobilization of yeast cells in small alginate beads using electrostatic droplet generation" in Acta periodica technologica, no. 31 (2000):591-597,
https://hdl.handle.net/21.15107/rcub_agrospace_172 .

TY  - JOUR
AU  - Petkovska, Menka
AU  - Leskošek-Čukalović, Ida
AU  - Vukosavljević, Predrag
AU  - Krstić, D.
PY  - 1996
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/68
AB  - Experimental investigation of selective alcohol removal from beer by dialysis and dialysis with transmembrane pressure (diafiltration), using two different hollow-fiber membranes: Cuprophan (regenerated cellulose) and polysulfone, was performed. The values of the main mass transfer parameters: hydraulic permeability, clearance, normalized mass flux, extraction ratio and selectivity were determined, and the influence of the flow-rates and the applied transmembrane pressure difference was analyzed. Based on these prameters, comparison of the two membranes was performed.
PB  - Serbian Chemical Society, Belgrade
T2  - Journal of the Serbian Chemical Society
T1  - Analysis of mass transfer in beer dialysis and diafiltration with two different membranes
EP  - 342
IS  - 4-5
SP  - 331
VL  - 61
UR  - https://hdl.handle.net/21.15107/rcub_technorep_68
ER  - 

@article{
author = "Petkovska, Menka and Leskošek-Čukalović, Ida and Vukosavljević, Predrag and Krstić, D.",
year = "1996",
abstract = "Experimental investigation of selective alcohol removal from beer by dialysis and dialysis with transmembrane pressure (diafiltration), using two different hollow-fiber membranes: Cuprophan (regenerated cellulose) and polysulfone, was performed. The values of the main mass transfer parameters: hydraulic permeability, clearance, normalized mass flux, extraction ratio and selectivity were determined, and the influence of the flow-rates and the applied transmembrane pressure difference was analyzed. Based on these prameters, comparison of the two membranes was performed.",
publisher = "Serbian Chemical Society, Belgrade",
journal = "Journal of the Serbian Chemical Society",
title = "Analysis of mass transfer in beer dialysis and diafiltration with two different membranes",
pages = "342-331",
number = "4-5",
volume = "61",
url = "https://hdl.handle.net/21.15107/rcub_technorep_68"
}

Petkovska, M., Leskošek-Čukalović, I., Vukosavljević, P.,& Krstić, D.. (1996). Analysis of mass transfer in beer dialysis and diafiltration with two different membranes. in Journal of the Serbian Chemical Society
Serbian Chemical Society, Belgrade., 61(4-5), 331-342.
https://hdl.handle.net/21.15107/rcub_technorep_68

Petkovska M, Leskošek-Čukalović I, Vukosavljević P, Krstić D. Analysis of mass transfer in beer dialysis and diafiltration with two different membranes. in Journal of the Serbian Chemical Society. 1996;61(4-5):331-342.
https://hdl.handle.net/21.15107/rcub_technorep_68 .

Petkovska, Menka, Leskošek-Čukalović, Ida, Vukosavljević, Predrag, Krstić, D., "Analysis of mass transfer in beer dialysis and diafiltration with two different membranes" in Journal of the Serbian Chemical Society, 61, no. 4-5 (1996):331-342,
https://hdl.handle.net/21.15107/rcub_technorep_68 .