TY  - JOUR
AU  - Lučić, Milica
AU  - Potkonjak, Nebojša
AU  - Sredović Ignjatović, Ivana
AU  - Lević, Steva
AU  - Dajić-Stevanović, Zora
AU  - Kolašinac, Stefan
AU  - Belović, Miona
AU  - Torbica, Aleksandra
AU  - Zlatanović, Ivan
AU  - Pavlović, Vladimir
AU  - Onjia, Antonije
PY  - 2023
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6532
AB  - This study investigates the effects of ultrasound, in combination with chemical pretreatments, on the quality attributes (total phenolic and carotenoid content, antioxidant activity (2,2-Diphenyl-1-picrylhydrazyl assay (DPPH)), ferric-reducing ability (FRAP), CIE L* a* b* color, non-enzymatic browning, rehydration ratio, textural and morphological properties) of red pepper subjected to drying (hot air drying or freeze drying). The fractional factorial design was used to assess the impact of factors. The global Derringer desirability function was used to determine the optimal conditions for the best quality attributes of dried pepper. The drying method influenced total phenolic content, a* (redness), and initial rehydration ratio; pretreatment time significantly affected FRAP antiradical activity, a*, chroma and non-browning index, while pH-value had a significant effect on the texture of dried pepper. Non-enzymatic browning was reduced to 72.6%, while the DPPH antioxidant capacity of freeze-dried peppers was enhanced from 4.2% to 71.9%. Ultrasonic pretreatment led to changes in the pepper morphology, while potassium metabisulfite (KMS) was a more effective additive than citric acid.
PB  - MDPI
T2  - Foods
T1  - Influence of Ultrasonic and Chemical Pretreatments on Quality Attributes of Dried Pepper (Capsicum annuum)
IS  - 13
SP  - 2468
VL  - 12
DO  - 10.3390/foods12132468
ER  - 

@article{
author = "Lučić, Milica and Potkonjak, Nebojša and Sredović Ignjatović, Ivana and Lević, Steva and Dajić-Stevanović, Zora and Kolašinac, Stefan and Belović, Miona and Torbica, Aleksandra and Zlatanović, Ivan and Pavlović, Vladimir and Onjia, Antonije",
year = "2023",
abstract = "This study investigates the effects of ultrasound, in combination with chemical pretreatments, on the quality attributes (total phenolic and carotenoid content, antioxidant activity (2,2-Diphenyl-1-picrylhydrazyl assay (DPPH)), ferric-reducing ability (FRAP), CIE L* a* b* color, non-enzymatic browning, rehydration ratio, textural and morphological properties) of red pepper subjected to drying (hot air drying or freeze drying). The fractional factorial design was used to assess the impact of factors. The global Derringer desirability function was used to determine the optimal conditions for the best quality attributes of dried pepper. The drying method influenced total phenolic content, a* (redness), and initial rehydration ratio; pretreatment time significantly affected FRAP antiradical activity, a*, chroma and non-browning index, while pH-value had a significant effect on the texture of dried pepper. Non-enzymatic browning was reduced to 72.6%, while the DPPH antioxidant capacity of freeze-dried peppers was enhanced from 4.2% to 71.9%. Ultrasonic pretreatment led to changes in the pepper morphology, while potassium metabisulfite (KMS) was a more effective additive than citric acid.",
publisher = "MDPI",
journal = "Foods",
title = "Influence of Ultrasonic and Chemical Pretreatments on Quality Attributes of Dried Pepper (Capsicum annuum)",
number = "13",
pages = "2468",
volume = "12",
doi = "10.3390/foods12132468"
}

Lučić, M., Potkonjak, N., Sredović Ignjatović, I., Lević, S., Dajić-Stevanović, Z., Kolašinac, S., Belović, M., Torbica, A., Zlatanović, I., Pavlović, V.,& Onjia, A.. (2023). Influence of Ultrasonic and Chemical Pretreatments on Quality Attributes of Dried Pepper (Capsicum annuum). in Foods
MDPI., 12(13), 2468.
https://doi.org/10.3390/foods12132468

Lučić M, Potkonjak N, Sredović Ignjatović I, Lević S, Dajić-Stevanović Z, Kolašinac S, Belović M, Torbica A, Zlatanović I, Pavlović V, Onjia A. Influence of Ultrasonic and Chemical Pretreatments on Quality Attributes of Dried Pepper (Capsicum annuum). in Foods. 2023;12(13):2468.
doi:10.3390/foods12132468 .

Lučić, Milica, Potkonjak, Nebojša, Sredović Ignjatović, Ivana, Lević, Steva, Dajić-Stevanović, Zora, Kolašinac, Stefan, Belović, Miona, Torbica, Aleksandra, Zlatanović, Ivan, Pavlović, Vladimir, Onjia, Antonije, "Influence of Ultrasonic and Chemical Pretreatments on Quality Attributes of Dried Pepper (Capsicum annuum)" in Foods, 12, no. 13 (2023):2468,
https://doi.org/10.3390/foods12132468 . .

TY  - JOUR
AU  - Belović, Miona
AU  - Torbica, Aleksandra
AU  - Pajić-Lijaković, Ivana
AU  - Tomić, Jelena
AU  - Lončarević, Ivana
AU  - Petrović, Jovana
PY  - 2018
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3893
AB  - A value-added ketchup from tomato pomace powder was developed and compared to a previously developed ketchup from fresh tomato pomace. The total dietary fiber content of tomato pomace powder ketchup was higher than fresh tomato pomace ketchup due to the production process in which no seeds were removed. Differences in processing led to larger specific surface area of rehydrated tomato pomace powder particles when compared to fresh tomato pomace particles and consequently their larger bonding affinity to polysaccharides. The pomace powder ketchup had a significantly higher yield stress and pronounced thixotropy in comparison with fresh tomato pomace ketchup that could not be packed into tubes. Additionally, improved thermal stability of ketchup prepared from tomato pomace powder suggested its possible application as a bakery filling. However, this promising procedure requires more expensive processing equipment and higher energy consumption than fresh tomato pomace processing.
PB  - Elsevier Science Bv, Amsterdam
T2  - Food Bioscience
T1  - Tomato pomace powder as a raw material for ketchup production
EP  - 199
SP  - 193
VL  - 26
DO  - 10.1016/j.fbio.2018.10.013
ER  - 

@article{
author = "Belović, Miona and Torbica, Aleksandra and Pajić-Lijaković, Ivana and Tomić, Jelena and Lončarević, Ivana and Petrović, Jovana",
year = "2018",
abstract = "A value-added ketchup from tomato pomace powder was developed and compared to a previously developed ketchup from fresh tomato pomace. The total dietary fiber content of tomato pomace powder ketchup was higher than fresh tomato pomace ketchup due to the production process in which no seeds were removed. Differences in processing led to larger specific surface area of rehydrated tomato pomace powder particles when compared to fresh tomato pomace particles and consequently their larger bonding affinity to polysaccharides. The pomace powder ketchup had a significantly higher yield stress and pronounced thixotropy in comparison with fresh tomato pomace ketchup that could not be packed into tubes. Additionally, improved thermal stability of ketchup prepared from tomato pomace powder suggested its possible application as a bakery filling. However, this promising procedure requires more expensive processing equipment and higher energy consumption than fresh tomato pomace processing.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "Food Bioscience",
title = "Tomato pomace powder as a raw material for ketchup production",
pages = "199-193",
volume = "26",
doi = "10.1016/j.fbio.2018.10.013"
}

Belović, M., Torbica, A., Pajić-Lijaković, I., Tomić, J., Lončarević, I.,& Petrović, J.. (2018). Tomato pomace powder as a raw material for ketchup production. in Food Bioscience
Elsevier Science Bv, Amsterdam., 26, 193-199.
https://doi.org/10.1016/j.fbio.2018.10.013

Belović M, Torbica A, Pajić-Lijaković I, Tomić J, Lončarević I, Petrović J. Tomato pomace powder as a raw material for ketchup production. in Food Bioscience. 2018;26:193-199.
doi:10.1016/j.fbio.2018.10.013 .

Belović, Miona, Torbica, Aleksandra, Pajić-Lijaković, Ivana, Tomić, Jelena, Lončarević, Ivana, Petrović, Jovana, "Tomato pomace powder as a raw material for ketchup production" in Food Bioscience, 26 (2018):193-199,
https://doi.org/10.1016/j.fbio.2018.10.013 . .

TY  - JOUR
AU  - Lončarević, Ivana
AU  - Fistes, Aleksandar Z.
AU  - Rakić, Dušan Z.
AU  - Pajin, Biljana
AU  - Petrović, Jovana S.
AU  - Torbica, Aleksandra
AU  - Zarić, Danica
PY  - 2017
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3584
AB  - The aim of this study was to determine the effect of the main milling variables, i.e., agitator shaft speed (50, 75 and 100%, which is 25, 37.5 and 50 rpm) and milling time (30, 45 and 60 min) on physical and sensory properties of fat tilling as well as on energy consumption during the production in a laboratory ball mill. Within the response surface method, the face centered central composite design is used. A response surface regression analysis for responses was performed and a full quadratic model was fitted to the experimental data. It is shown that agitator shaft speed had the most significant influence on physical properties (particle size distribution, rheological and textural propertes) and sensory characteristics of fat tilling while the milling energy consumption is highly influenced by milling time with contribution 55.4%, followed by agitator shaft speed (40.04%). The model obtained by regression analyses was used to perform the optimization of processing parameters in order to provide the combination of agitator shaft speed and milling time that cost less energy while at the same time do not compromise the quality of the fat filling. Optimization of production of fat filling in a laboratory ball mill would imply the maximum agitator shaft speed and 30-min milling time.
PB  - Savez hemijskih inženjera, Beograd
T2  - Chemical Industry & Chemical Engineering Quarterly
T1  - Optimization of the ball mill processing parameters in the fat filling production
EP  - 206
IS  - 2
SP  - 197
VL  - 23
DO  - 10.2298/CICEQ151217031L
ER  - 

@article{
author = "Lončarević, Ivana and Fistes, Aleksandar Z. and Rakić, Dušan Z. and Pajin, Biljana and Petrović, Jovana S. and Torbica, Aleksandra and Zarić, Danica",
year = "2017",
abstract = "The aim of this study was to determine the effect of the main milling variables, i.e., agitator shaft speed (50, 75 and 100%, which is 25, 37.5 and 50 rpm) and milling time (30, 45 and 60 min) on physical and sensory properties of fat tilling as well as on energy consumption during the production in a laboratory ball mill. Within the response surface method, the face centered central composite design is used. A response surface regression analysis for responses was performed and a full quadratic model was fitted to the experimental data. It is shown that agitator shaft speed had the most significant influence on physical properties (particle size distribution, rheological and textural propertes) and sensory characteristics of fat tilling while the milling energy consumption is highly influenced by milling time with contribution 55.4%, followed by agitator shaft speed (40.04%). The model obtained by regression analyses was used to perform the optimization of processing parameters in order to provide the combination of agitator shaft speed and milling time that cost less energy while at the same time do not compromise the quality of the fat filling. Optimization of production of fat filling in a laboratory ball mill would imply the maximum agitator shaft speed and 30-min milling time.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Chemical Industry & Chemical Engineering Quarterly",
title = "Optimization of the ball mill processing parameters in the fat filling production",
pages = "206-197",
number = "2",
volume = "23",
doi = "10.2298/CICEQ151217031L"
}

Lončarević, I., Fistes, A. Z., Rakić, D. Z., Pajin, B., Petrović, J. S., Torbica, A.,& Zarić, D.. (2017). Optimization of the ball mill processing parameters in the fat filling production. in Chemical Industry & Chemical Engineering Quarterly
Savez hemijskih inženjera, Beograd., 23(2), 197-206.
https://doi.org/10.2298/CICEQ151217031L

Lončarević I, Fistes AZ, Rakić DZ, Pajin B, Petrović JS, Torbica A, Zarić D. Optimization of the ball mill processing parameters in the fat filling production. in Chemical Industry & Chemical Engineering Quarterly. 2017;23(2):197-206.
doi:10.2298/CICEQ151217031L .

Lončarević, Ivana, Fistes, Aleksandar Z., Rakić, Dušan Z., Pajin, Biljana, Petrović, Jovana S., Torbica, Aleksandra, Zarić, Danica, "Optimization of the ball mill processing parameters in the fat filling production" in Chemical Industry & Chemical Engineering Quarterly, 23, no. 2 (2017):197-206,
https://doi.org/10.2298/CICEQ151217031L . .

TY  - JOUR
AU  - Belović, Miona
AU  - Torbica, Aleksandra
AU  - Pajić-Lijaković, Ivana
AU  - Mastilović, Jasna
PY  - 2017
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3567
AB  - In this study, four jam formulations were developed, starting with the basic formulation (Jam 1) containing sucrose and without added pectin. Sucrose was partially (50%) replaced by stevioside in formulations of Jam 2 and 3, while in Jam 4 sucrose was completely replaced by fructose and stevioside, making this formulation suitable for diabetic patients. Jam formulations 1 and 2, prepared without added pectin, were thermally stable in the temperature range of 25-90 degrees C, which indicate their potential use as fruit fillings. Jam formulations 3 and 4 were assessed by the sensory panel as more spreadable since tomato pomace particles are incorporated in pectin network which acts as a lubricant. Jam formulations were characterized by a lower total carbohydrate content (17.23-43.81%) and lower energy value (87.1-193.7 kcal/100 g) when compared to commercial products. Tomato pomace jams contained 15-20 times more dietary fibre than commercial apricot jam.
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Chemistry
T1  - Development of low calorie jams with increased content of natural dietary fibre made from tomato pomace
EP  - 1233
SP  - 1226
VL  - 237
DO  - 10.1016/j.foodchem.2017.06.045
ER  - 

@article{
author = "Belović, Miona and Torbica, Aleksandra and Pajić-Lijaković, Ivana and Mastilović, Jasna",
year = "2017",
abstract = "In this study, four jam formulations were developed, starting with the basic formulation (Jam 1) containing sucrose and without added pectin. Sucrose was partially (50%) replaced by stevioside in formulations of Jam 2 and 3, while in Jam 4 sucrose was completely replaced by fructose and stevioside, making this formulation suitable for diabetic patients. Jam formulations 1 and 2, prepared without added pectin, were thermally stable in the temperature range of 25-90 degrees C, which indicate their potential use as fruit fillings. Jam formulations 3 and 4 were assessed by the sensory panel as more spreadable since tomato pomace particles are incorporated in pectin network which acts as a lubricant. Jam formulations were characterized by a lower total carbohydrate content (17.23-43.81%) and lower energy value (87.1-193.7 kcal/100 g) when compared to commercial products. Tomato pomace jams contained 15-20 times more dietary fibre than commercial apricot jam.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Chemistry",
title = "Development of low calorie jams with increased content of natural dietary fibre made from tomato pomace",
pages = "1233-1226",
volume = "237",
doi = "10.1016/j.foodchem.2017.06.045"
}

Belović, M., Torbica, A., Pajić-Lijaković, I.,& Mastilović, J.. (2017). Development of low calorie jams with increased content of natural dietary fibre made from tomato pomace. in Food Chemistry
Elsevier Sci Ltd, Oxford., 237, 1226-1233.
https://doi.org/10.1016/j.foodchem.2017.06.045

Belović M, Torbica A, Pajić-Lijaković I, Mastilović J. Development of low calorie jams with increased content of natural dietary fibre made from tomato pomace. in Food Chemistry. 2017;237:1226-1233.
doi:10.1016/j.foodchem.2017.06.045 .

Belović, Miona, Torbica, Aleksandra, Pajić-Lijaković, Ivana, Mastilović, Jasna, "Development of low calorie jams with increased content of natural dietary fibre made from tomato pomace" in Food Chemistry, 237 (2017):1226-1233,
https://doi.org/10.1016/j.foodchem.2017.06.045 . .

TY  - JOUR
AU  - Lončarević, Ivana
AU  - Pajin, Biljana
AU  - Sakac, Marijana
AU  - Zarić, Danica
AU  - Rakin, Marica
AU  - Petrović, Jovana
AU  - Torbica, Aleksandra
PY  - 2016
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3354
AB  - This research examined spreadable cocoa cream in which fat phase has been modified and analyzed regarding its crystallization and rheological properties and further influence on final product quality. Vegetable fat and refined sunflower oil, as fat phase of spreadable cocoa cream, have been partially substituted with rapeseed and sesame oil, having nutritional and sensory benefits in mind. Substitution of sunflower oil with rapeseed or sesame oil had no influence on cream fat phase viscosity but increased cream viscosity up to 1.7 times and decreased its yield stress up to 2.7 times. Substitution of 70 wt % and total amount of sunflower oil with rapeseed or sesame oil resulted in lower crystallization rate in cream fat phase and the highest sensory scores of final products. Rapeseed and sesame oil have changed and improved the taste of spreadable cocoa cream making it sustainable for use in new products, but with shorter shelf life. Practical ApplicationsSpreadable cocoa cream is a confectionery product having a high amount of sugar and fat. In recent decades, confectionary industry in Serbia has used hydrogenated fats in spreadable cocoa cream production and also refined sunflower oil, to improve spreadability of the final product. Today, the development of functional foods imposes the use of edible fats with no undesirable trans fatty acids, instead of those obtained by common hydrogenation process. As manufacture of cream product in the ball mill does not require high temperatures during its production, refined sunflower oil can also be substituted with less resistant unrefined oils with different distinctive flavor and health benefits, such as rapeseed and sesame oil.
PB  - Wiley-Blackwell, Hoboken
T2  - Journal of Texture Studies
T1  - Influence of Rapeseed and Sesame Oil on Crystallization and Rheological Properties of Cocoa Cream Fat Phase and Quality of Final Product
EP  - 442
IS  - 5
SP  - 432
VL  - 47
DO  - 10.1111/jtxs.12179
ER  - 

@article{
author = "Lončarević, Ivana and Pajin, Biljana and Sakac, Marijana and Zarić, Danica and Rakin, Marica and Petrović, Jovana and Torbica, Aleksandra",
year = "2016",
abstract = "This research examined spreadable cocoa cream in which fat phase has been modified and analyzed regarding its crystallization and rheological properties and further influence on final product quality. Vegetable fat and refined sunflower oil, as fat phase of spreadable cocoa cream, have been partially substituted with rapeseed and sesame oil, having nutritional and sensory benefits in mind. Substitution of sunflower oil with rapeseed or sesame oil had no influence on cream fat phase viscosity but increased cream viscosity up to 1.7 times and decreased its yield stress up to 2.7 times. Substitution of 70 wt % and total amount of sunflower oil with rapeseed or sesame oil resulted in lower crystallization rate in cream fat phase and the highest sensory scores of final products. Rapeseed and sesame oil have changed and improved the taste of spreadable cocoa cream making it sustainable for use in new products, but with shorter shelf life. Practical ApplicationsSpreadable cocoa cream is a confectionery product having a high amount of sugar and fat. In recent decades, confectionary industry in Serbia has used hydrogenated fats in spreadable cocoa cream production and also refined sunflower oil, to improve spreadability of the final product. Today, the development of functional foods imposes the use of edible fats with no undesirable trans fatty acids, instead of those obtained by common hydrogenation process. As manufacture of cream product in the ball mill does not require high temperatures during its production, refined sunflower oil can also be substituted with less resistant unrefined oils with different distinctive flavor and health benefits, such as rapeseed and sesame oil.",
publisher = "Wiley-Blackwell, Hoboken",
journal = "Journal of Texture Studies",
title = "Influence of Rapeseed and Sesame Oil on Crystallization and Rheological Properties of Cocoa Cream Fat Phase and Quality of Final Product",
pages = "442-432",
number = "5",
volume = "47",
doi = "10.1111/jtxs.12179"
}

Lončarević, I., Pajin, B., Sakac, M., Zarić, D., Rakin, M., Petrović, J.,& Torbica, A.. (2016). Influence of Rapeseed and Sesame Oil on Crystallization and Rheological Properties of Cocoa Cream Fat Phase and Quality of Final Product. in Journal of Texture Studies
Wiley-Blackwell, Hoboken., 47(5), 432-442.
https://doi.org/10.1111/jtxs.12179

Lončarević I, Pajin B, Sakac M, Zarić D, Rakin M, Petrović J, Torbica A. Influence of Rapeseed and Sesame Oil on Crystallization and Rheological Properties of Cocoa Cream Fat Phase and Quality of Final Product. in Journal of Texture Studies. 2016;47(5):432-442.
doi:10.1111/jtxs.12179 .

Lončarević, Ivana, Pajin, Biljana, Sakac, Marijana, Zarić, Danica, Rakin, Marica, Petrović, Jovana, Torbica, Aleksandra, "Influence of Rapeseed and Sesame Oil on Crystallization and Rheological Properties of Cocoa Cream Fat Phase and Quality of Final Product" in Journal of Texture Studies, 47, no. 5 (2016):432-442,
https://doi.org/10.1111/jtxs.12179 . .

TY  - JOUR
AU  - Lončarević, Ivana
AU  - Pajin, Biljana
AU  - Petrović, Jovana
AU  - Zarić, Danica
AU  - Sakac, Marijana
AU  - Torbica, Aleksandra
AU  - Lloyd, David M.
AU  - Omorjan, Radovan
PY  - 2016
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3404
AB  - The rheological properties of spreadable cocoa cream containing lecithin of different origins (sunflower, rapeseed and soy lecithin) were investigated within this research. A laboratory ball mill was used to produce creams containing varying amounts of lecithin (0.3, 0.5 and 0.7 wt%). The effect of milling time was also studied (between 30, 40 and 50 min). Comparison between the different origins of lecithin revealed sunflower lecithin to be lower in viscosity than soy or rapeseed lecithin. Sunflower and rapeseed lecithins have a higher phosphatidilcholine content than soy lecithin. Increasing the lecithin concentration decreased the crystallization rate and increased the peak and conclusion temperatures in the cream fat phase. The type of lecithin used had no significant influence on the fat phase viscosity. It is found that the optimal rheological properties of spreadable cocoa cream can be achieved using 0.5 wt% of soy and rapeseed lecithin or 0.7 wt% of sunflower lecithin and 40-min milling time.
PB  - Elsevier Sci Ltd, Oxford
T2  - Journal of Food Engineering
T1  - The impact of sunflower and rapeseed lecithin on the rheological properties of spreadable cocoa cream
EP  - 77
SP  - 67
VL  - 171
DO  - 10.1016/j.jfoodeng.2015.10.001
ER  - 

@article{
author = "Lončarević, Ivana and Pajin, Biljana and Petrović, Jovana and Zarić, Danica and Sakac, Marijana and Torbica, Aleksandra and Lloyd, David M. and Omorjan, Radovan",
year = "2016",
abstract = "The rheological properties of spreadable cocoa cream containing lecithin of different origins (sunflower, rapeseed and soy lecithin) were investigated within this research. A laboratory ball mill was used to produce creams containing varying amounts of lecithin (0.3, 0.5 and 0.7 wt%). The effect of milling time was also studied (between 30, 40 and 50 min). Comparison between the different origins of lecithin revealed sunflower lecithin to be lower in viscosity than soy or rapeseed lecithin. Sunflower and rapeseed lecithins have a higher phosphatidilcholine content than soy lecithin. Increasing the lecithin concentration decreased the crystallization rate and increased the peak and conclusion temperatures in the cream fat phase. The type of lecithin used had no significant influence on the fat phase viscosity. It is found that the optimal rheological properties of spreadable cocoa cream can be achieved using 0.5 wt% of soy and rapeseed lecithin or 0.7 wt% of sunflower lecithin and 40-min milling time.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Journal of Food Engineering",
title = "The impact of sunflower and rapeseed lecithin on the rheological properties of spreadable cocoa cream",
pages = "77-67",
volume = "171",
doi = "10.1016/j.jfoodeng.2015.10.001"
}

Lončarević, I., Pajin, B., Petrović, J., Zarić, D., Sakac, M., Torbica, A., Lloyd, D. M.,& Omorjan, R.. (2016). The impact of sunflower and rapeseed lecithin on the rheological properties of spreadable cocoa cream. in Journal of Food Engineering
Elsevier Sci Ltd, Oxford., 171, 67-77.
https://doi.org/10.1016/j.jfoodeng.2015.10.001

Lončarević I, Pajin B, Petrović J, Zarić D, Sakac M, Torbica A, Lloyd DM, Omorjan R. The impact of sunflower and rapeseed lecithin on the rheological properties of spreadable cocoa cream. in Journal of Food Engineering. 2016;171:67-77.
doi:10.1016/j.jfoodeng.2015.10.001 .

Lončarević, Ivana, Pajin, Biljana, Petrović, Jovana, Zarić, Danica, Sakac, Marijana, Torbica, Aleksandra, Lloyd, David M., Omorjan, Radovan, "The impact of sunflower and rapeseed lecithin on the rheological properties of spreadable cocoa cream" in Journal of Food Engineering, 171 (2016):67-77,
https://doi.org/10.1016/j.jfoodeng.2015.10.001 . .

TY  - JOUR
AU  - Belović, Miona
AU  - Pajić-Lijaković, Ivana
AU  - Torbica, Aleksandra
AU  - Mastilović, Jasna
AU  - Pecinar, Ilinka
PY  - 2016
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3236
AB  - The influence of concentration and temperature on the rheological properties of tomato pomace dispersions obtained by rehydration of lyophilized and grinded tomato pomace was investigated in this paper. Examined systems comprised of different lyophilized tomato pomace concentrations (18.2, 16.7, 14.3, 12.5, 11.1, 10.0, and 9.1%) heat treated at two different temperatures (60 degrees C and 100 degrees C) during 30 min. According to microstructure analysis of the studied system, it could be simplified as the composite consisting of insoluble particles surrounded by the pectin network. The system behaves as viscoelastic solid (G'  gt  G '' at all angular velocities), and therefore the static modulus of elasticity, the effective modulus and the damping coefficient were determined by application of modified fractional Kelvin-Voigt model. The influence of particle concentration on the rheological properties of tomato pomace system is dominant in comparison to the content and composition of pectin solubilised in the serum. Concentrated tomato pomace dispersions are much stiffer (G' values an order of magnitude higher) than the composite systems. Heat treatment at higher temperature (100 degrees C) decreases the stiffness of the system by breaking of non-covalent bonds between dispersed tomato particles and surrounding pectin network. Storage modulus as a function of the tomato pomace lyophilizate concentration was considered within three regimes (regime 1 - concentration  lt 11.1%; regime 2 - concentration 11.1%-16.7%; regime 3 - concentration  gt  16.7%) that could be used as the base for formulation of tomato pomace-based products with different desirable consistencies, such as sauce, ketchup and marmalade.
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Hydrocolloids
T1  - The influence of concentration and temperature on the viscoelastic properties of tomato pomace dispersions
EP  - 624
SP  - 617
VL  - 61
DO  - 10.1016/j.foodhyd.2016.06.021
ER  - 

@article{
author = "Belović, Miona and Pajić-Lijaković, Ivana and Torbica, Aleksandra and Mastilović, Jasna and Pecinar, Ilinka",
year = "2016",
abstract = "The influence of concentration and temperature on the rheological properties of tomato pomace dispersions obtained by rehydration of lyophilized and grinded tomato pomace was investigated in this paper. Examined systems comprised of different lyophilized tomato pomace concentrations (18.2, 16.7, 14.3, 12.5, 11.1, 10.0, and 9.1%) heat treated at two different temperatures (60 degrees C and 100 degrees C) during 30 min. According to microstructure analysis of the studied system, it could be simplified as the composite consisting of insoluble particles surrounded by the pectin network. The system behaves as viscoelastic solid (G'  gt  G '' at all angular velocities), and therefore the static modulus of elasticity, the effective modulus and the damping coefficient were determined by application of modified fractional Kelvin-Voigt model. The influence of particle concentration on the rheological properties of tomato pomace system is dominant in comparison to the content and composition of pectin solubilised in the serum. Concentrated tomato pomace dispersions are much stiffer (G' values an order of magnitude higher) than the composite systems. Heat treatment at higher temperature (100 degrees C) decreases the stiffness of the system by breaking of non-covalent bonds between dispersed tomato particles and surrounding pectin network. Storage modulus as a function of the tomato pomace lyophilizate concentration was considered within three regimes (regime 1 - concentration  lt 11.1%; regime 2 - concentration 11.1%-16.7%; regime 3 - concentration  gt  16.7%) that could be used as the base for formulation of tomato pomace-based products with different desirable consistencies, such as sauce, ketchup and marmalade.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Hydrocolloids",
title = "The influence of concentration and temperature on the viscoelastic properties of tomato pomace dispersions",
pages = "624-617",
volume = "61",
doi = "10.1016/j.foodhyd.2016.06.021"
}

Belović, M., Pajić-Lijaković, I., Torbica, A., Mastilović, J.,& Pecinar, I.. (2016). The influence of concentration and temperature on the viscoelastic properties of tomato pomace dispersions. in Food Hydrocolloids
Elsevier Sci Ltd, Oxford., 61, 617-624.
https://doi.org/10.1016/j.foodhyd.2016.06.021

Belović M, Pajić-Lijaković I, Torbica A, Mastilović J, Pecinar I. The influence of concentration and temperature on the viscoelastic properties of tomato pomace dispersions. in Food Hydrocolloids. 2016;61:617-624.
doi:10.1016/j.foodhyd.2016.06.021 .

Belović, Miona, Pajić-Lijaković, Ivana, Torbica, Aleksandra, Mastilović, Jasna, Pecinar, Ilinka, "The influence of concentration and temperature on the viscoelastic properties of tomato pomace dispersions" in Food Hydrocolloids, 61 (2016):617-624,
https://doi.org/10.1016/j.foodhyd.2016.06.021 . .

TY  - JOUR
AU  - Lončarević, Ivana
AU  - Pajin, Biljana
AU  - Omorjan, Radovan
AU  - Torbica, Aleksandra
AU  - Zarić, Danica
AU  - Maksimović, Jovana
AU  - Svarc-Gajić, Jaroslava
PY  - 2013
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/2435
AB  - Crystallization and physical properties of nontrans vegetable fat with the addition of soybean, sunflower and rapeseed lecithin were investigated in this paper. NMR technique was used for measuring the solid fat content of fats at different temperatures, as well as for crystallization rate under static conditions. Also, the possibility of applying Gompertz function to define kinetics of crystallization was investigated. Rheological and textural properties were determined using the rotational viscometer and texture analyzer, whereas thermal properties were obtained by differential scanning calorimetry (DSC). The addition of lecithin from different sources does not affect the crystallization characteristics of nontrans edible fat, whereas rheological and textural tests confirmed that the addition of lecithin in excess increases the complexity of the system. DSC measurement confirmed the presence of three fractions in fat with different melting properties. The addition of lecithin from different sources has a significant effect on energy required for melting and some effect on other thermal properties of nontrans edible fat. Practical ApplicationsSoybean seeds are the main source of lecithin in confectionery industry in Serbia and elsewhere. The extensive production of sunflower and rapeseed oil opens the possibility of using lecithin from these sources as an alternative. Also, the development of functional foods dictates the use of edible fats with no undesirable trans fatty acids, obtained by fractionation and transesterification instead of common hydrogenation process. The impact of lecithin from different sources on crystallization and physical properties of pure nontrans fat is the base for this research. The lecithin obtained from sunflower and rapeseed should be further examined in different confectionery products with continuous fat phase, and should appropriate emulsifying properties are achieved, they could be used in the confectionery production as well.
PB  - Wiley-Blackwell, Hoboken
T2  - Journal of Texture Studies
T1  - The influence of lecithin from different sources on crystallization and physical properties of nontrans fat
EP  - 458
IS  - 6
SP  - 450
VL  - 44
DO  - 10.1111/jtxs.12033
ER  - 

@article{
author = "Lončarević, Ivana and Pajin, Biljana and Omorjan, Radovan and Torbica, Aleksandra and Zarić, Danica and Maksimović, Jovana and Svarc-Gajić, Jaroslava",
year = "2013",
abstract = "Crystallization and physical properties of nontrans vegetable fat with the addition of soybean, sunflower and rapeseed lecithin were investigated in this paper. NMR technique was used for measuring the solid fat content of fats at different temperatures, as well as for crystallization rate under static conditions. Also, the possibility of applying Gompertz function to define kinetics of crystallization was investigated. Rheological and textural properties were determined using the rotational viscometer and texture analyzer, whereas thermal properties were obtained by differential scanning calorimetry (DSC). The addition of lecithin from different sources does not affect the crystallization characteristics of nontrans edible fat, whereas rheological and textural tests confirmed that the addition of lecithin in excess increases the complexity of the system. DSC measurement confirmed the presence of three fractions in fat with different melting properties. The addition of lecithin from different sources has a significant effect on energy required for melting and some effect on other thermal properties of nontrans edible fat. Practical ApplicationsSoybean seeds are the main source of lecithin in confectionery industry in Serbia and elsewhere. The extensive production of sunflower and rapeseed oil opens the possibility of using lecithin from these sources as an alternative. Also, the development of functional foods dictates the use of edible fats with no undesirable trans fatty acids, obtained by fractionation and transesterification instead of common hydrogenation process. The impact of lecithin from different sources on crystallization and physical properties of pure nontrans fat is the base for this research. The lecithin obtained from sunflower and rapeseed should be further examined in different confectionery products with continuous fat phase, and should appropriate emulsifying properties are achieved, they could be used in the confectionery production as well.",
publisher = "Wiley-Blackwell, Hoboken",
journal = "Journal of Texture Studies",
title = "The influence of lecithin from different sources on crystallization and physical properties of nontrans fat",
pages = "458-450",
number = "6",
volume = "44",
doi = "10.1111/jtxs.12033"
}

Lončarević, I., Pajin, B., Omorjan, R., Torbica, A., Zarić, D., Maksimović, J.,& Svarc-Gajić, J.. (2013). The influence of lecithin from different sources on crystallization and physical properties of nontrans fat. in Journal of Texture Studies
Wiley-Blackwell, Hoboken., 44(6), 450-458.
https://doi.org/10.1111/jtxs.12033

Lončarević I, Pajin B, Omorjan R, Torbica A, Zarić D, Maksimović J, Svarc-Gajić J. The influence of lecithin from different sources on crystallization and physical properties of nontrans fat. in Journal of Texture Studies. 2013;44(6):450-458.
doi:10.1111/jtxs.12033 .

Lončarević, Ivana, Pajin, Biljana, Omorjan, Radovan, Torbica, Aleksandra, Zarić, Danica, Maksimović, Jovana, Svarc-Gajić, Jaroslava, "The influence of lecithin from different sources on crystallization and physical properties of nontrans fat" in Journal of Texture Studies, 44, no. 6 (2013):450-458,
https://doi.org/10.1111/jtxs.12033 . .

TY  - JOUR
AU  - Dapcević-Hadnadev, Tamara
AU  - Pajić-Lijaković, Ivana
AU  - Hadnadjev, Miroslav
AU  - Mastilović, Jasna
AU  - Torbica, Aleksandra
AU  - Bugarski, Branko
PY  - 2013
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/2409
AB  - Experimental and theoretical influence of addition of various amounts of three types starch sodium octenyl succinate (OSA) granules (0-20%): (a) non-physically modified, (b) pregelatinized and
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Hydrocolloids
T1  - Influence of starch sodium octenyl succinate on rheological behaviour of wheat flour dough systems
EP  - 383
IS  - 2
SP  - 376
VL  - 33
DO  - 10.1016/j.foodhyd.2013.04.008
ER  - 

@article{
author = "Dapcević-Hadnadev, Tamara and Pajić-Lijaković, Ivana and Hadnadjev, Miroslav and Mastilović, Jasna and Torbica, Aleksandra and Bugarski, Branko",
year = "2013",
abstract = "Experimental and theoretical influence of addition of various amounts of three types starch sodium octenyl succinate (OSA) granules (0-20%): (a) non-physically modified, (b) pregelatinized and",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Hydrocolloids",
title = "Influence of starch sodium octenyl succinate on rheological behaviour of wheat flour dough systems",
pages = "383-376",
number = "2",
volume = "33",
doi = "10.1016/j.foodhyd.2013.04.008"
}

Dapcević-Hadnadev, T., Pajić-Lijaković, I., Hadnadjev, M., Mastilović, J., Torbica, A.,& Bugarski, B.. (2013). Influence of starch sodium octenyl succinate on rheological behaviour of wheat flour dough systems. in Food Hydrocolloids
Elsevier Sci Ltd, Oxford., 33(2), 376-383.
https://doi.org/10.1016/j.foodhyd.2013.04.008

Dapcević-Hadnadev T, Pajić-Lijaković I, Hadnadjev M, Mastilović J, Torbica A, Bugarski B. Influence of starch sodium octenyl succinate on rheological behaviour of wheat flour dough systems. in Food Hydrocolloids. 2013;33(2):376-383.
doi:10.1016/j.foodhyd.2013.04.008 .

Dapcević-Hadnadev, Tamara, Pajić-Lijaković, Ivana, Hadnadjev, Miroslav, Mastilović, Jasna, Torbica, Aleksandra, Bugarski, Branko, "Influence of starch sodium octenyl succinate on rheological behaviour of wheat flour dough systems" in Food Hydrocolloids, 33, no. 2 (2013):376-383,
https://doi.org/10.1016/j.foodhyd.2013.04.008 . .

TY  - JOUR
AU  - Petković, Marko M.
AU  - Pajin, Biljana
AU  - Tomić, Jelena
AU  - Torbica, Aleksandra
AU  - Šereš, Zita I.
AU  - Zarić, Danica
AU  - Soronja-Simović, Dragana M.
PY  - 2012
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/2183
AB  - Spreads are confectionery products based on sugar, vegetable fat, cocoa powder, milk powder and other ingredients. Basic properties of these products are good spreadability in wide temperature range (from ambience to fridge temperature), rich creamy chocolate taste, and homogenous smooth structure without oil phase migration. The undesirable attribute of these products is their relatively high energy value (2300 kJ/100 g). In recent years, cocoa cream products with reduced energy values have become very popular among consumers and today they are present in the assortment of many confectionery manufacturers. One way to produce spreads with reduced energy value is the replacement of sugar (sucrose) with adequate sweetener. Maltitol is a low-energy polyol capable to qualitatively and quantitatively replace sucrose. Cocoa spreads with maltitol and with the combination of maltitol and sucrose (produced at different temperatures and mixer rotation speeds) have similar texture and rheological properties compared to the spreads with sucrose. The spreads with maltitol have about 15% lower energy value in comparison to the same product with sucrose.
PB  - Savez hemijskih inženjera, Beograd
T2  - Hemijska industrija
T1  - Textural and sensory properties of spreads with sucrose and maltitol
EP  - 394
IS  - 3
SP  - 385
VL  - 66
DO  - 10.2298/HEMIND110902094P
ER  - 

@article{
author = "Petković, Marko M. and Pajin, Biljana and Tomić, Jelena and Torbica, Aleksandra and Šereš, Zita I. and Zarić, Danica and Soronja-Simović, Dragana M.",
year = "2012",
abstract = "Spreads are confectionery products based on sugar, vegetable fat, cocoa powder, milk powder and other ingredients. Basic properties of these products are good spreadability in wide temperature range (from ambience to fridge temperature), rich creamy chocolate taste, and homogenous smooth structure without oil phase migration. The undesirable attribute of these products is their relatively high energy value (2300 kJ/100 g). In recent years, cocoa cream products with reduced energy values have become very popular among consumers and today they are present in the assortment of many confectionery manufacturers. One way to produce spreads with reduced energy value is the replacement of sugar (sucrose) with adequate sweetener. Maltitol is a low-energy polyol capable to qualitatively and quantitatively replace sucrose. Cocoa spreads with maltitol and with the combination of maltitol and sucrose (produced at different temperatures and mixer rotation speeds) have similar texture and rheological properties compared to the spreads with sucrose. The spreads with maltitol have about 15% lower energy value in comparison to the same product with sucrose.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Hemijska industrija",
title = "Textural and sensory properties of spreads with sucrose and maltitol",
pages = "394-385",
number = "3",
volume = "66",
doi = "10.2298/HEMIND110902094P"
}

Petković, M. M., Pajin, B., Tomić, J., Torbica, A., Šereš, Z. I., Zarić, D.,& Soronja-Simović, D. M.. (2012). Textural and sensory properties of spreads with sucrose and maltitol. in Hemijska industrija
Savez hemijskih inženjera, Beograd., 66(3), 385-394.
https://doi.org/10.2298/HEMIND110902094P

Petković MM, Pajin B, Tomić J, Torbica A, Šereš ZI, Zarić D, Soronja-Simović DM. Textural and sensory properties of spreads with sucrose and maltitol. in Hemijska industrija. 2012;66(3):385-394.
doi:10.2298/HEMIND110902094P .

Petković, Marko M., Pajin, Biljana, Tomić, Jelena, Torbica, Aleksandra, Šereš, Zita I., Zarić, Danica, Soronja-Simović, Dragana M., "Textural and sensory properties of spreads with sucrose and maltitol" in Hemijska industrija, 66, no. 3 (2012):385-394,
https://doi.org/10.2298/HEMIND110902094P . .