TY  - JOUR
AU  - Zarić, Danica
AU  - Rakin, Marica
AU  - Bulatović, Maja
AU  - Krunić, Tanja
AU  - Lončarević, Ivana
AU  - Pajin, Biljana
AU  - Blaževska, Zagorka
PY  - 2023
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6787
AB  - In this study, a new product was evaluated: enriched dark chocolate with two encapsulated plant extracts: Salvia Lavandiulaefolia and Salvia officinalis with the addition of fruit extract Malpighia glabra (acerola). Physico-chemical characteristics, antioxidant, and sensory properties of chocolate with extracts (AC300, AC400, and AC500) were determined in relation to chocolate without additives (DC). The analysis showed that according to the hardness, enthalpy, and sensory analysis, AC 400 chocolate (sample with 36.34 g of dark chocolate, 0.256 g Acerola extract, and 0.4 g Cognivia™ extract) had the best characteristics, while the rheology and particle size distribution was almost identical in all three samples of functional chocolates. A small amount of extracts did not cause changes in the structure of chocolate, but it significantly improved the polyphenolic status of chocolate and antioxidant activity. The results of the antioxidant activity tests showed that the best sample was AC 500 (sample with 36.24 g of dark chocolate, 0.256 g Acerola extract, and 0.5 g Cognivia™ extract), in which the total polyphenol content was the highest, as well as a level of compounds that inhibit AChE activity.
PB  - Springer
T2  - Journal of Food Measurement and Characterization
T1  - Influence of added extracts of herbs (salvia lavandulifolia, salvia officinalis) and fruits (malpighia glabra) on rheological, textural, and functional (AChE-inhibitory and antioxidant activity) characteristics of dark chocolate
DO  - 10.1007/s11694-023-02210-1
ER  - 

@article{
author = "Zarić, Danica and Rakin, Marica and Bulatović, Maja and Krunić, Tanja and Lončarević, Ivana and Pajin, Biljana and Blaževska, Zagorka",
year = "2023",
abstract = "In this study, a new product was evaluated: enriched dark chocolate with two encapsulated plant extracts: Salvia Lavandiulaefolia and Salvia officinalis with the addition of fruit extract Malpighia glabra (acerola). Physico-chemical characteristics, antioxidant, and sensory properties of chocolate with extracts (AC300, AC400, and AC500) were determined in relation to chocolate without additives (DC). The analysis showed that according to the hardness, enthalpy, and sensory analysis, AC 400 chocolate (sample with 36.34 g of dark chocolate, 0.256 g Acerola extract, and 0.4 g Cognivia™ extract) had the best characteristics, while the rheology and particle size distribution was almost identical in all three samples of functional chocolates. A small amount of extracts did not cause changes in the structure of chocolate, but it significantly improved the polyphenolic status of chocolate and antioxidant activity. The results of the antioxidant activity tests showed that the best sample was AC 500 (sample with 36.24 g of dark chocolate, 0.256 g Acerola extract, and 0.5 g Cognivia™ extract), in which the total polyphenol content was the highest, as well as a level of compounds that inhibit AChE activity.",
publisher = "Springer",
journal = "Journal of Food Measurement and Characterization",
title = "Influence of added extracts of herbs (salvia lavandulifolia, salvia officinalis) and fruits (malpighia glabra) on rheological, textural, and functional (AChE-inhibitory and antioxidant activity) characteristics of dark chocolate",
doi = "10.1007/s11694-023-02210-1"
}

Zarić, D., Rakin, M., Bulatović, M., Krunić, T., Lončarević, I., Pajin, B.,& Blaževska, Z.. (2023). Influence of added extracts of herbs (salvia lavandulifolia, salvia officinalis) and fruits (malpighia glabra) on rheological, textural, and functional (AChE-inhibitory and antioxidant activity) characteristics of dark chocolate. in Journal of Food Measurement and Characterization
Springer..
https://doi.org/10.1007/s11694-023-02210-1

Zarić D, Rakin M, Bulatović M, Krunić T, Lončarević I, Pajin B, Blaževska Z. Influence of added extracts of herbs (salvia lavandulifolia, salvia officinalis) and fruits (malpighia glabra) on rheological, textural, and functional (AChE-inhibitory and antioxidant activity) characteristics of dark chocolate. in Journal of Food Measurement and Characterization. 2023;.
doi:10.1007/s11694-023-02210-1 .

Zarić, Danica, Rakin, Marica, Bulatović, Maja, Krunić, Tanja, Lončarević, Ivana, Pajin, Biljana, Blaževska, Zagorka, "Influence of added extracts of herbs (salvia lavandulifolia, salvia officinalis) and fruits (malpighia glabra) on rheological, textural, and functional (AChE-inhibitory and antioxidant activity) characteristics of dark chocolate" in Journal of Food Measurement and Characterization (2023),
https://doi.org/10.1007/s11694-023-02210-1 . .

Zarić, D., Rakin, M., Bulatović, M., Pajin, B., Lončarević, I.,& Krunić, T.. (2023). INOVATIVNI POSTUPAK ZA PROIZVODNJU KAKAO KREM NAMAZA SA LEŠNIKOM UZ PRIMENU KOMBINOVANOG MLEVENJA MASE U SPREGNUTOM RADU RIFAJNER-KONČE I KUGLIČNOG MLINA. 
TMF..
https://hdl.handle.net/21.15107/rcub_technorep_7014

Zarić D, Rakin M, Bulatović M, Pajin B, Lončarević I, Krunić T. INOVATIVNI POSTUPAK ZA PROIZVODNJU KAKAO KREM NAMAZA SA LEŠNIKOM UZ PRIMENU KOMBINOVANOG MLEVENJA MASE U SPREGNUTOM RADU RIFAJNER-KONČE I KUGLIČNOG MLINA. 2023;.
https://hdl.handle.net/21.15107/rcub_technorep_7014 .

Zarić, Danica, Rakin, Marica, Bulatović, Maja, Pajin, Biljana, Lončarević, Ivana, Krunić, Tanja, "INOVATIVNI POSTUPAK ZA PROIZVODNJU KAKAO KREM NAMAZA SA LEŠNIKOM UZ PRIMENU KOMBINOVANOG MLEVENJA MASE U SPREGNUTOM RADU RIFAJNER-KONČE I KUGLIČNOG MLINA" (2023),
https://hdl.handle.net/21.15107/rcub_technorep_7014 .

TY  - JOUR
AU  - Rakin, Marica
AU  - Bulatović, Maja
AU  - Zarić, Danica
AU  - Krunić, Tanja
AU  - Lončarević, Ivana
AU  - Petrović, Jovana
AU  - Pajin, Biljana
PY  - 2022
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/5153
AB  - In order to improve functional characteristics of standard milk chocolate (C) was enriched by the addition of whey protein concentrate (WPC) and whey proteins hydrolyzed by trypsin (H-WPC) in the amount of 6%. The chocolate samples were analyzed by determination of antioxidant capacity, particle size distribution, textural, rheological, and sensory properties. The obtained results revealed that chocolate enriched by whey protein hydrolysate (H-WPC) possesses higher content of total polyphenols (1007.8 ± 96.8 mg GAE/100g), increased ability to inhibit ABTS radicals (66.30 ± 1.99%), and increased ability to inhibit DPPH radicals (56.34 ± 3.20%), compared to the standard milk chocolate (C) (877.1 ± 56.0 mg GAE/100g; 48.46 ± 2.11%; 48.07 ± 2.80%, respectively). The additional ingredients do not significantly affect the hardness and enthalpy of chocolates. The hydrolyzed whey proteins increase the viscosity of chocolate (11.81 ± 0.11 Pa·s) to a greater extent than non-hydrolyzed whey proteins (9.17 ± 0.09 Pa·s), relative to the control sample (3.53 ± 0.05 Pa·s). Regardless of the fact that the WPC sample has slightly better rheological characteristics and particle size distribution compared to the H-WPC sample, no major changes in the sensory characteristics of chocolate were observed. Based on the results, whey protein hydrolysate can be marked as an exceptional ingredient for improving the quality of chocolate.
PB  - SAGE Publications Inc.
T2  - Food Science and Technology International
T1  - Influence of added whey proteins and hydrolysates on rheological and textural characteristics of milk chocolate
EP  - 618
IS  - 6
SP  - 610
VL  - 29
DO  - 10.1177/10820132221103758
ER  - 

@article{
author = "Rakin, Marica and Bulatović, Maja and Zarić, Danica and Krunić, Tanja and Lončarević, Ivana and Petrović, Jovana and Pajin, Biljana",
year = "2022",
abstract = "In order to improve functional characteristics of standard milk chocolate (C) was enriched by the addition of whey protein concentrate (WPC) and whey proteins hydrolyzed by trypsin (H-WPC) in the amount of 6%. The chocolate samples were analyzed by determination of antioxidant capacity, particle size distribution, textural, rheological, and sensory properties. The obtained results revealed that chocolate enriched by whey protein hydrolysate (H-WPC) possesses higher content of total polyphenols (1007.8 ± 96.8 mg GAE/100g), increased ability to inhibit ABTS radicals (66.30 ± 1.99%), and increased ability to inhibit DPPH radicals (56.34 ± 3.20%), compared to the standard milk chocolate (C) (877.1 ± 56.0 mg GAE/100g; 48.46 ± 2.11%; 48.07 ± 2.80%, respectively). The additional ingredients do not significantly affect the hardness and enthalpy of chocolates. The hydrolyzed whey proteins increase the viscosity of chocolate (11.81 ± 0.11 Pa·s) to a greater extent than non-hydrolyzed whey proteins (9.17 ± 0.09 Pa·s), relative to the control sample (3.53 ± 0.05 Pa·s). Regardless of the fact that the WPC sample has slightly better rheological characteristics and particle size distribution compared to the H-WPC sample, no major changes in the sensory characteristics of chocolate were observed. Based on the results, whey protein hydrolysate can be marked as an exceptional ingredient for improving the quality of chocolate.",
publisher = "SAGE Publications Inc.",
journal = "Food Science and Technology International",
title = "Influence of added whey proteins and hydrolysates on rheological and textural characteristics of milk chocolate",
pages = "618-610",
number = "6",
volume = "29",
doi = "10.1177/10820132221103758"
}

Rakin, M., Bulatović, M., Zarić, D., Krunić, T., Lončarević, I., Petrović, J.,& Pajin, B.. (2022). Influence of added whey proteins and hydrolysates on rheological and textural characteristics of milk chocolate. in Food Science and Technology International
SAGE Publications Inc.., 29(6), 610-618.
https://doi.org/10.1177/10820132221103758

Rakin M, Bulatović M, Zarić D, Krunić T, Lončarević I, Petrović J, Pajin B. Influence of added whey proteins and hydrolysates on rheological and textural characteristics of milk chocolate. in Food Science and Technology International. 2022;29(6):610-618.
doi:10.1177/10820132221103758 .

Rakin, Marica, Bulatović, Maja, Zarić, Danica, Krunić, Tanja, Lončarević, Ivana, Petrović, Jovana, Pajin, Biljana, "Influence of added whey proteins and hydrolysates on rheological and textural characteristics of milk chocolate" in Food Science and Technology International, 29, no. 6 (2022):610-618,
https://doi.org/10.1177/10820132221103758 . .

TY  - JOUR
AU  - Jovanović, Petar
AU  - Pajin, Biljana
AU  - Lončarić, Ante
AU  - Jozinović, Antun
AU  - Petrović, Jovana
AU  - Fišteš, Aleksandar
AU  - Zarić, Danica
AU  - Tumbas Šaponjac, Vesna
AU  - Ačkar, Đurđica
AU  - Lončarević, Ivana
PY  - 2022
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/5266
AB  - White chocolate is considered an unhealthier product than dark and milk chocolate due to the absence of cocoa solids containing polyphenols and other valuable components such as minerals and dietary fiber. This paper aimed to improve the nutritional value of white chocolate (C) by adding blueberry bioactive compounds. Since natural polyphenols are easily degradable because of their sensitivity, whey, as a rich source of proteins, was used as a material for encapsulating blueberry juice. Whey proteins protect blueberry anthocyanins and increase their bioaccessibility in the human body. Blueberry juice encapsulates (B) were added to white chocolate, replacing 8% (C-B8) and 10% (C-B10) of white chocolate mass. Blueberry encapsulates significantly (p < 0.05) increased the viscosity of chocolates (from 0.63 Pa·s in C to 1.13 Pa·s in C-B8 and 1.40 Pa·s in C-B10) with no significant impact on their melting peak. Both enriched chocolates had significantly (p < 0.05) higher protein and dietary fiber content and lower fat content than white chocolate. The total polyphenol content increased 3.7-fold, while antioxidant capacity increased 5.2-fold in C-B10. The oxidation stability, determined by pressurized accelerated oxidation, was also improved in enriched chocolates. Blueberry juice encapsulated in whey positively influenced the color and sensory characteristics of fortified white chocolates, where C-B10 had higher sensory scores for blueberry odor and taste than C-B8. The obtained results open up a possible pathway and indicate opportunities and limitations for the incorporation of other materials, such as various dietary/fruit components, in white chocolate.
PB  - MDPI
T2  - Sustainability (Switzerland)
T1  - Whey as a Carrier Material for Blueberry Bioactive Components: Incorporation in White Chocolate
IS  - 21
SP  - 14172
VL  - 14
DO  - 10.3390/su142114172
ER  - 

@article{
author = "Jovanović, Petar and Pajin, Biljana and Lončarić, Ante and Jozinović, Antun and Petrović, Jovana and Fišteš, Aleksandar and Zarić, Danica and Tumbas Šaponjac, Vesna and Ačkar, Đurđica and Lončarević, Ivana",
year = "2022",
abstract = "White chocolate is considered an unhealthier product than dark and milk chocolate due to the absence of cocoa solids containing polyphenols and other valuable components such as minerals and dietary fiber. This paper aimed to improve the nutritional value of white chocolate (C) by adding blueberry bioactive compounds. Since natural polyphenols are easily degradable because of their sensitivity, whey, as a rich source of proteins, was used as a material for encapsulating blueberry juice. Whey proteins protect blueberry anthocyanins and increase their bioaccessibility in the human body. Blueberry juice encapsulates (B) were added to white chocolate, replacing 8% (C-B8) and 10% (C-B10) of white chocolate mass. Blueberry encapsulates significantly (p < 0.05) increased the viscosity of chocolates (from 0.63 Pa·s in C to 1.13 Pa·s in C-B8 and 1.40 Pa·s in C-B10) with no significant impact on their melting peak. Both enriched chocolates had significantly (p < 0.05) higher protein and dietary fiber content and lower fat content than white chocolate. The total polyphenol content increased 3.7-fold, while antioxidant capacity increased 5.2-fold in C-B10. The oxidation stability, determined by pressurized accelerated oxidation, was also improved in enriched chocolates. Blueberry juice encapsulated in whey positively influenced the color and sensory characteristics of fortified white chocolates, where C-B10 had higher sensory scores for blueberry odor and taste than C-B8. The obtained results open up a possible pathway and indicate opportunities and limitations for the incorporation of other materials, such as various dietary/fruit components, in white chocolate.",
publisher = "MDPI",
journal = "Sustainability (Switzerland)",
title = "Whey as a Carrier Material for Blueberry Bioactive Components: Incorporation in White Chocolate",
number = "21",
pages = "14172",
volume = "14",
doi = "10.3390/su142114172"
}

Jovanović, P., Pajin, B., Lončarić, A., Jozinović, A., Petrović, J., Fišteš, A., Zarić, D., Tumbas Šaponjac, V., Ačkar, Đ.,& Lončarević, I.. (2022). Whey as a Carrier Material for Blueberry Bioactive Components: Incorporation in White Chocolate. in Sustainability (Switzerland)
MDPI., 14(21), 14172.
https://doi.org/10.3390/su142114172

Jovanović P, Pajin B, Lončarić A, Jozinović A, Petrović J, Fišteš A, Zarić D, Tumbas Šaponjac V, Ačkar Đ, Lončarević I. Whey as a Carrier Material for Blueberry Bioactive Components: Incorporation in White Chocolate. in Sustainability (Switzerland). 2022;14(21):14172.
doi:10.3390/su142114172 .

Jovanović, Petar, Pajin, Biljana, Lončarić, Ante, Jozinović, Antun, Petrović, Jovana, Fišteš, Aleksandar, Zarić, Danica, Tumbas Šaponjac, Vesna, Ačkar, Đurđica, Lončarević, Ivana, "Whey as a Carrier Material for Blueberry Bioactive Components: Incorporation in White Chocolate" in Sustainability (Switzerland), 14, no. 21 (2022):14172,
https://doi.org/10.3390/su142114172 . .

Zarić, D., Rakin, M., Bulatović, M., Pajin, B., Lončarević, I., Petrović, J.,& Blaževska, Z.. (2021). Funkcionalna čokolada sa ekstraktima žalfije i acerole. 
Univerzitet u Beogradu, Tehnološko-metalurški fakultet..
https://hdl.handle.net/21.15107/rcub_technorep_7356

Zarić D, Rakin M, Bulatović M, Pajin B, Lončarević I, Petrović J, Blaževska Z. Funkcionalna čokolada sa ekstraktima žalfije i acerole. 2021;.
https://hdl.handle.net/21.15107/rcub_technorep_7356 .

Zarić, Danica, Rakin, Marica, Bulatović, Maja, Pajin, Biljana, Lončarević, Ivana, Petrović, Jovana, Blaževska, Zagorka, "Funkcionalna čokolada sa ekstraktima žalfije i acerole" (2021),
https://hdl.handle.net/21.15107/rcub_technorep_7356 .

Zarić, D., Bulatović, M., Rakin, M., Pajin, B., Lončarević, I., Petrović, J.,& Jovanović, P.. (2020). NOVI POSTUPAK ZA PROIZVODNJU MLEČNE ČOKOLADNE MASE: KOMBINACIJA MLEVENJA MASE NA PETOVALJKU I KUGLIČNOM MLINU. 
Univerzitet u Beogradu, Tehnološko-metalurški fakultet..
https://hdl.handle.net/21.15107/rcub_technorep_7359

Zarić D, Bulatović M, Rakin M, Pajin B, Lončarević I, Petrović J, Jovanović P. NOVI POSTUPAK ZA PROIZVODNJU MLEČNE ČOKOLADNE MASE: KOMBINACIJA MLEVENJA MASE NA PETOVALJKU I KUGLIČNOM MLINU. 2020;.
https://hdl.handle.net/21.15107/rcub_technorep_7359 .

Zarić, Danica, Bulatović, Maja, Rakin, Marica, Pajin, Biljana, Lončarević, Ivana, Petrović, Jovana, Jovanović, Petar, "NOVI POSTUPAK ZA PROIZVODNJU MLEČNE ČOKOLADNE MASE: KOMBINACIJA MLEVENJA MASE NA PETOVALJKU I KUGLIČNOM MLINU" (2020),
https://hdl.handle.net/21.15107/rcub_technorep_7359 .

TY  - CHAP
AU  - Bulatović, Maja
AU  - Zarić, Danica
AU  - Rakin, Marica B.
AU  - Krunić, Tanja
AU  - Lončarević, Ivana
AU  - Pajin, Biljana
PY  - 2018
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3793
AB  - The aim of this chapter was to introduce chocolate as a cocoa carrier of probiotics and bioactive whey protein hydrolysate. This research examined the influence of additional ingredients on the functional properties and rheology of the final product. The chocolate prepared with L. rhamnosus HN001 strain at 40°C achieved the highest survivability, which was above 90% (viable cell count of about 8.1 log (CFU/g)) after 6 months of storage. This strain could be selected for high-quality probiotic chocolate production. The addition of probiotic L. rhamnosus HN001 significantly improves the rheological properties of probiotic chocolate. The addition of bioactive whey protein hydrolysate did not show significant changes in the total content of polyphenols or ABTS radical scavenging activity. However, DPPH radical scavenging activity showed an increase of 1.28 times during storage and about 1.46 in relation to the control sample and the sample supplemented with unhydrolyzed whey proteins. The bioactive whey protein hydrolysate affects chocolate rheology by increasing the thixotropic loop 8.02 times in relation to the control sample, and 1.57 times compared to the sample supplemented with unhydrolyzed whey proteins. Based on the results, the addition of probiotics and bioactive whey protein hydrolysate powder in industrial conditions, which was done in the mixing tank (at 40°C) before the chocolate shaping phase, provides preservation of both functional ingredients as key components for this type of product. The addition of probiotics improves the rheological properties of chocolate, while the addition of whey protein hydrolysate leads to undesirable viscosity increase that can be avoided using a more efficient emulsifier.
T2  - The Diversified Benefits of Cocoa and Chocolate
T1  - Chocolate as a carrier for cocoa's functional ingredients
EP  - 92
SP  - 69
UR  - https://hdl.handle.net/21.15107/rcub_technorep_3793
ER  - 

@inbook{
author = "Bulatović, Maja and Zarić, Danica and Rakin, Marica B. and Krunić, Tanja and Lončarević, Ivana and Pajin, Biljana",
year = "2018",
abstract = "The aim of this chapter was to introduce chocolate as a cocoa carrier of probiotics and bioactive whey protein hydrolysate. This research examined the influence of additional ingredients on the functional properties and rheology of the final product. The chocolate prepared with L. rhamnosus HN001 strain at 40°C achieved the highest survivability, which was above 90% (viable cell count of about 8.1 log (CFU/g)) after 6 months of storage. This strain could be selected for high-quality probiotic chocolate production. The addition of probiotic L. rhamnosus HN001 significantly improves the rheological properties of probiotic chocolate. The addition of bioactive whey protein hydrolysate did not show significant changes in the total content of polyphenols or ABTS radical scavenging activity. However, DPPH radical scavenging activity showed an increase of 1.28 times during storage and about 1.46 in relation to the control sample and the sample supplemented with unhydrolyzed whey proteins. The bioactive whey protein hydrolysate affects chocolate rheology by increasing the thixotropic loop 8.02 times in relation to the control sample, and 1.57 times compared to the sample supplemented with unhydrolyzed whey proteins. Based on the results, the addition of probiotics and bioactive whey protein hydrolysate powder in industrial conditions, which was done in the mixing tank (at 40°C) before the chocolate shaping phase, provides preservation of both functional ingredients as key components for this type of product. The addition of probiotics improves the rheological properties of chocolate, while the addition of whey protein hydrolysate leads to undesirable viscosity increase that can be avoided using a more efficient emulsifier.",
journal = "The Diversified Benefits of Cocoa and Chocolate",
booktitle = "Chocolate as a carrier for cocoa's functional ingredients",
pages = "92-69",
url = "https://hdl.handle.net/21.15107/rcub_technorep_3793"
}

Bulatović, M., Zarić, D., Rakin, M. B., Krunić, T., Lončarević, I.,& Pajin, B.. (2018). Chocolate as a carrier for cocoa's functional ingredients. in The Diversified Benefits of Cocoa and Chocolate, 69-92.
https://hdl.handle.net/21.15107/rcub_technorep_3793

Bulatović M, Zarić D, Rakin MB, Krunić T, Lončarević I, Pajin B. Chocolate as a carrier for cocoa's functional ingredients. in The Diversified Benefits of Cocoa and Chocolate. 2018;:69-92.
https://hdl.handle.net/21.15107/rcub_technorep_3793 .

Bulatović, Maja, Zarić, Danica, Rakin, Marica B., Krunić, Tanja, Lončarević, Ivana, Pajin, Biljana, "Chocolate as a carrier for cocoa's functional ingredients" in The Diversified Benefits of Cocoa and Chocolate (2018):69-92,
https://hdl.handle.net/21.15107/rcub_technorep_3793 .

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  - Zarić, Danica
AU  - Bulatović, Maja
AU  - Rakin, Marica
AU  - Krunić, Tanja
AU  - Lončarević, Ivana
AU  - Pajin, Biljana
PY  - 2016
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3388
AB  - The aim of this study was to investigate the survival of probiotics (Lactobacillus acidophilus NCFM, Lactobacillus rhamnosus HN001 and Bifidobacterium lactis HN019) in milk chocolate masses prepared at temperatures 35 degrees C and 40 degrees C. The influence of probiotics and preparation temperature on rheology, particle size distribution and sensory properties of the chocolates, was examined during 6 months of storage at 20 +/- 2 degrees C. An inoculation temperature of 40 degrees C significantly improves the rheological and sensory properties of probiotic chocolate, as well as leading to the survival of L. acidophilus NCFM and L. rhamnosus HN001 strains. After 6 months of storage, the survival of these strains was above 90%, with a viable cell count of about 8.1 log(CFU g(-1)). An inoculation temperature of 40 degrees C provides higher scores of overall sensory quality (4.52-4.68), higher quality category (excellent), lower maximal viscosity (for 1.2 Pa s) of chocolates, than a temperature of 35 degrees C. Compared to the chocolate without probiotics, those inoculated at 40 degrees C achieved less increase in volume weighted mean diameter distribution (average 0.8%) than chocolates inoculated at 35 degrees C. Based on the results reported in this paper, seeding of the probiotics in industrial conditions can be done in the mixing tank (at 40 degrees C) before the phase of chocolate shaping. Addition of probiotics at this stage facilitates the manufacturing process, improves the overall quality of chocolate and preserves the probiotics as a key component of this type of product.
PB  - Royal Soc Chemistry, Cambridge
T2  - RSC Advances
T1  - Functional, rheological and sensory properties of probiotic milk chocolate produced in a ball mill
EP  - 13941
IS  - 17
SP  - 13934
VL  - 6
DO  - 10.1039/c5ra21363k
ER  - 

@article{
author = "Zarić, Danica and Bulatović, Maja and Rakin, Marica and Krunić, Tanja and Lončarević, Ivana and Pajin, Biljana",
year = "2016",
abstract = "The aim of this study was to investigate the survival of probiotics (Lactobacillus acidophilus NCFM, Lactobacillus rhamnosus HN001 and Bifidobacterium lactis HN019) in milk chocolate masses prepared at temperatures 35 degrees C and 40 degrees C. The influence of probiotics and preparation temperature on rheology, particle size distribution and sensory properties of the chocolates, was examined during 6 months of storage at 20 +/- 2 degrees C. An inoculation temperature of 40 degrees C significantly improves the rheological and sensory properties of probiotic chocolate, as well as leading to the survival of L. acidophilus NCFM and L. rhamnosus HN001 strains. After 6 months of storage, the survival of these strains was above 90%, with a viable cell count of about 8.1 log(CFU g(-1)). An inoculation temperature of 40 degrees C provides higher scores of overall sensory quality (4.52-4.68), higher quality category (excellent), lower maximal viscosity (for 1.2 Pa s) of chocolates, than a temperature of 35 degrees C. Compared to the chocolate without probiotics, those inoculated at 40 degrees C achieved less increase in volume weighted mean diameter distribution (average 0.8%) than chocolates inoculated at 35 degrees C. Based on the results reported in this paper, seeding of the probiotics in industrial conditions can be done in the mixing tank (at 40 degrees C) before the phase of chocolate shaping. Addition of probiotics at this stage facilitates the manufacturing process, improves the overall quality of chocolate and preserves the probiotics as a key component of this type of product.",
publisher = "Royal Soc Chemistry, Cambridge",
journal = "RSC Advances",
title = "Functional, rheological and sensory properties of probiotic milk chocolate produced in a ball mill",
pages = "13941-13934",
number = "17",
volume = "6",
doi = "10.1039/c5ra21363k"
}

Zarić, D., Bulatović, M., Rakin, M., Krunić, T., Lončarević, I.,& Pajin, B.. (2016). Functional, rheological and sensory properties of probiotic milk chocolate produced in a ball mill. in RSC Advances
Royal Soc Chemistry, Cambridge., 6(17), 13934-13941.
https://doi.org/10.1039/c5ra21363k

Zarić D, Bulatović M, Rakin M, Krunić T, Lončarević I, Pajin B. Functional, rheological and sensory properties of probiotic milk chocolate produced in a ball mill. in RSC Advances. 2016;6(17):13934-13941.
doi:10.1039/c5ra21363k .

Zarić, Danica, Bulatović, Maja, Rakin, Marica, Krunić, Tanja, Lončarević, Ivana, Pajin, Biljana, "Functional, rheological and sensory properties of probiotic milk chocolate produced in a ball mill" in RSC Advances, 6, no. 17 (2016):13934-13941,
https://doi.org/10.1039/c5ra21363k . .

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  - 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  - CONF
AU  - Zarić, Danica
AU  - Pajin, Biljana
AU  - Rakin, Marica
AU  - Dokić, L.P.
AU  - Šereš, Zita I.
AU  - Soronja-Simović, Dragana M.
AU  - Lončarević, Ivana
PY  - 2012
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/1988
AB  - Properties of chocolate depend on raw chocolate composition, manufacturing process and properly guided phase of precrystallization. In this paper chocolate was produced in a nonconventional way, in the ball mill. Milk powder, as most commonly used raw material for milk chocolate production, was replaced with soy milk powder. In Western countries, soya milk is used in a diet of people who are intolerant to lactose, or who do not consume foods of animal origin. Three types of chocolate have been produced: R1 chocolate mass with 20% cow milk powder, chocolate mass R2 with 15% soy milk powder and R3 chocolate mass with 20% soy milk powder in laboratory ball mill. The aim of this research was to examine the influence of the milk powder and soya milk powder (15% and 20%) on the total phenolic content. The total phenolic content (TPC) increased with the increase of soya milk content in chocolate samples. Antiradical scavenging activity was in a direct relationship with the total phenolics content. The lowest IC50 showed the sample of chocolate with 20% of soya milk.
PB  - 6th Central European Congress on Food, CEFood 2012
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - Effect of soya milk on antioxidant activity changes in chocolate
EP  - 107
SP  - 103
UR  - https://hdl.handle.net/21.15107/rcub_technorep_1988
ER  - 

@conference{
author = "Zarić, Danica and Pajin, Biljana and Rakin, Marica and Dokić, L.P. and Šereš, Zita I. and Soronja-Simović, Dragana M. and Lončarević, Ivana",
year = "2012",
abstract = "Properties of chocolate depend on raw chocolate composition, manufacturing process and properly guided phase of precrystallization. In this paper chocolate was produced in a nonconventional way, in the ball mill. Milk powder, as most commonly used raw material for milk chocolate production, was replaced with soy milk powder. In Western countries, soya milk is used in a diet of people who are intolerant to lactose, or who do not consume foods of animal origin. Three types of chocolate have been produced: R1 chocolate mass with 20% cow milk powder, chocolate mass R2 with 15% soy milk powder and R3 chocolate mass with 20% soy milk powder in laboratory ball mill. The aim of this research was to examine the influence of the milk powder and soya milk powder (15% and 20%) on the total phenolic content. The total phenolic content (TPC) increased with the increase of soya milk content in chocolate samples. Antiradical scavenging activity was in a direct relationship with the total phenolics content. The lowest IC50 showed the sample of chocolate with 20% of soya milk.",
publisher = "6th Central European Congress on Food, CEFood 2012",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "Effect of soya milk on antioxidant activity changes in chocolate",
pages = "107-103",
url = "https://hdl.handle.net/21.15107/rcub_technorep_1988"
}

Zarić, D., Pajin, B., Rakin, M., Dokić, L.P., Šereš, Z. I., Soronja-Simović, D. M.,& Lončarević, I.. (2012). Effect of soya milk on antioxidant activity changes in chocolate. in CEFood 2012 - Proceedings of 6th Central European Congress on Food
6th Central European Congress on Food, CEFood 2012., 103-107.
https://hdl.handle.net/21.15107/rcub_technorep_1988

Zarić D, Pajin B, Rakin M, Dokić L, Šereš ZI, Soronja-Simović DM, Lončarević I. Effect of soya milk on antioxidant activity changes in chocolate. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:103-107.
https://hdl.handle.net/21.15107/rcub_technorep_1988 .

Zarić, Danica, Pajin, Biljana, Rakin, Marica, Dokić, L.P., Šereš, Zita I., Soronja-Simović, Dragana M., Lončarević, Ivana, "Effect of soya milk on antioxidant activity changes in chocolate" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):103-107,
https://hdl.handle.net/21.15107/rcub_technorep_1988 .

TY  - JOUR
AU  - Zarić, Danica
AU  - Pajin, Biljana
AU  - Lončarević, Ivana
AU  - Šereš, Zita I.
AU  - Dokić, Ljubica P.
AU  - Soronja-Simović, Dragana M.
PY  - 2012
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/2160
AB  - The rheological and physical properties of the chocolate mass depend on the ingredient composition as well as the manufacturing process. For the purpose of this work, a milk chocolate mass of identical composition and raw materials was manufactured by using the two different manufacturing processes: a standard manufacturing process (SM) in five-roller mills including conching, and an unconventional manufacturing process in a ball mill (R1). The quality of both milk chocolate masses was examined by the comparison of thermal (differential scanning calorimetry analysis), textural properties (texture analysis), and the content of hard triglycerides (nuclear magnetic resonance spectroscopy). The main goal of this work was to determine whether chocolate can be produced in a ball mill, using the manufacturing process which results in significant savings, without causing drastic changes to the chocolate physical properties. The new manufacturing process rationalises the standard method by combining two phases, namely conching, and refining into a single one. This results in reduced initial and maintenance costs, as well as costs of workforce and fuel, etc. The results have shown that the new chocolate manufacturing process has a positive impact on texture and thermal properties, while the content of hard triglycerides remains the same.
PB  - Savez hemijskih inženjera, Beograd
T2  - Hemijska industrija
T1  - The impact of manufacturing process on the content of hard triglycerides, hardness and thermal properties of milk chocolate
EP  - 741
IS  - 5
SP  - 735
VL  - 66
DO  - 10.2298/HEMIND120210024Z
ER  - 

@article{
author = "Zarić, Danica and Pajin, Biljana and Lončarević, Ivana and Šereš, Zita I. and Dokić, Ljubica P. and Soronja-Simović, Dragana M.",
year = "2012",
abstract = "The rheological and physical properties of the chocolate mass depend on the ingredient composition as well as the manufacturing process. For the purpose of this work, a milk chocolate mass of identical composition and raw materials was manufactured by using the two different manufacturing processes: a standard manufacturing process (SM) in five-roller mills including conching, and an unconventional manufacturing process in a ball mill (R1). The quality of both milk chocolate masses was examined by the comparison of thermal (differential scanning calorimetry analysis), textural properties (texture analysis), and the content of hard triglycerides (nuclear magnetic resonance spectroscopy). The main goal of this work was to determine whether chocolate can be produced in a ball mill, using the manufacturing process which results in significant savings, without causing drastic changes to the chocolate physical properties. The new manufacturing process rationalises the standard method by combining two phases, namely conching, and refining into a single one. This results in reduced initial and maintenance costs, as well as costs of workforce and fuel, etc. The results have shown that the new chocolate manufacturing process has a positive impact on texture and thermal properties, while the content of hard triglycerides remains the same.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Hemijska industrija",
title = "The impact of manufacturing process on the content of hard triglycerides, hardness and thermal properties of milk chocolate",
pages = "741-735",
number = "5",
volume = "66",
doi = "10.2298/HEMIND120210024Z"
}

Zarić, D., Pajin, B., Lončarević, I., Šereš, Z. I., Dokić, L. P.,& Soronja-Simović, D. M.. (2012). The impact of manufacturing process on the content of hard triglycerides, hardness and thermal properties of milk chocolate. in Hemijska industrija
Savez hemijskih inženjera, Beograd., 66(5), 735-741.
https://doi.org/10.2298/HEMIND120210024Z

Zarić D, Pajin B, Lončarević I, Šereš ZI, Dokić LP, Soronja-Simović DM. The impact of manufacturing process on the content of hard triglycerides, hardness and thermal properties of milk chocolate. in Hemijska industrija. 2012;66(5):735-741.
doi:10.2298/HEMIND120210024Z .

Zarić, Danica, Pajin, Biljana, Lončarević, Ivana, Šereš, Zita I., Dokić, Ljubica P., Soronja-Simović, Dragana M., "The impact of manufacturing process on the content of hard triglycerides, hardness and thermal properties of milk chocolate" in Hemijska industrija, 66, no. 5 (2012):735-741,
https://doi.org/10.2298/HEMIND120210024Z . .