TY  - JOUR
AU  - Vunduk, Jovana
AU  - Đekić, Ilija
AU  - Petrović, Predrag
AU  - Tomasević, Igor
AU  - Kozarski, Maja
AU  - Despotović, Sasa
AU  - Nikšić, Miomir
AU  - Klaus, Anita
PY  - 2018
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3862
AB  - Purpose The purpose of this paper is to examine compositional differences between brown and white varieties of Agaricus bisporus during shelf life and to determine if the growing demand for the brown variety is scientifically justified. Design/methodology/approach Field research enabled analyzing consumers' perceptions on intrinsic, extrinsic and quality characteristics of mushrooms. A total of 275 consumers participated in the survey. Obtained results were used for comparing white and brown varieties of A. bisporus over a period of 22 days. Mushrooms were packed in air and in modified atmosphere packaging (MAP) at 4 degrees C. Samples were analyzed for their nutritional, antioxidative and microbiological characteristics. Findings Two weeks from harvest, white variety showed higher amount of essential nutrients, while during the third week, brown mushrooms were more nutritionally valuable. Brown variety had better antioxidative ability for all 22 days of storage. Aerobic plate count (APC) was as expected for the mushrooms. MAPs significantly lowered APC in both varieties. The number of Enterobacteriaceae was equal for both varieties at the beginning, but later on they developed much faster in the case of brown variety. Field research combined with specific analyses clarified that there are no nutritive or microbiological reasons for the precedence of brown variety over white. Research limitations/implications Sensory aspect of the quality of mushrooms was not analyzed. Originality/value Market trend toward brown variety was scientifically challenged.
PB  - Emerald Group Publishing Ltd, Bingley
T2  - British Food Journal
T1  - Challenging the difference between white and brown Agaricus bisporus mushrooms: Science behind consumers choice
EP  - 1394
IS  - 6
SP  - 1381
VL  - 120
DO  - 10.1108/BFJ-10-2017-0550
ER  - 

@article{
author = "Vunduk, Jovana and Đekić, Ilija and Petrović, Predrag and Tomasević, Igor and Kozarski, Maja and Despotović, Sasa and Nikšić, Miomir and Klaus, Anita",
year = "2018",
abstract = "Purpose The purpose of this paper is to examine compositional differences between brown and white varieties of Agaricus bisporus during shelf life and to determine if the growing demand for the brown variety is scientifically justified. Design/methodology/approach Field research enabled analyzing consumers' perceptions on intrinsic, extrinsic and quality characteristics of mushrooms. A total of 275 consumers participated in the survey. Obtained results were used for comparing white and brown varieties of A. bisporus over a period of 22 days. Mushrooms were packed in air and in modified atmosphere packaging (MAP) at 4 degrees C. Samples were analyzed for their nutritional, antioxidative and microbiological characteristics. Findings Two weeks from harvest, white variety showed higher amount of essential nutrients, while during the third week, brown mushrooms were more nutritionally valuable. Brown variety had better antioxidative ability for all 22 days of storage. Aerobic plate count (APC) was as expected for the mushrooms. MAPs significantly lowered APC in both varieties. The number of Enterobacteriaceae was equal for both varieties at the beginning, but later on they developed much faster in the case of brown variety. Field research combined with specific analyses clarified that there are no nutritive or microbiological reasons for the precedence of brown variety over white. Research limitations/implications Sensory aspect of the quality of mushrooms was not analyzed. Originality/value Market trend toward brown variety was scientifically challenged.",
publisher = "Emerald Group Publishing Ltd, Bingley",
journal = "British Food Journal",
title = "Challenging the difference between white and brown Agaricus bisporus mushrooms: Science behind consumers choice",
pages = "1394-1381",
number = "6",
volume = "120",
doi = "10.1108/BFJ-10-2017-0550"
}

Vunduk, J., Đekić, I., Petrović, P., Tomasević, I., Kozarski, M., Despotović, S., Nikšić, M.,& Klaus, A.. (2018). Challenging the difference between white and brown Agaricus bisporus mushrooms: Science behind consumers choice. in British Food Journal
Emerald Group Publishing Ltd, Bingley., 120(6), 1381-1394.
https://doi.org/10.1108/BFJ-10-2017-0550

Vunduk J, Đekić I, Petrović P, Tomasević I, Kozarski M, Despotović S, Nikšić M, Klaus A. Challenging the difference between white and brown Agaricus bisporus mushrooms: Science behind consumers choice. in British Food Journal. 2018;120(6):1381-1394.
doi:10.1108/BFJ-10-2017-0550 .

Vunduk, Jovana, Đekić, Ilija, Petrović, Predrag, Tomasević, Igor, Kozarski, Maja, Despotović, Sasa, Nikšić, Miomir, Klaus, Anita, "Challenging the difference between white and brown Agaricus bisporus mushrooms: Science behind consumers choice" in British Food Journal, 120, no. 6 (2018):1381-1394,
https://doi.org/10.1108/BFJ-10-2017-0550 . .

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 . .