TY  - JOUR
AU  - Obradović, Nataša
AU  - Pajić-Lijaković, Ivana
AU  - Krunić, Tanja
AU  - Belović, Miona
AU  - Rakin, Marica
AU  - Bugarski, Branko
PY  - 2020
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4463
AB  - The suitability of natural hydrogel carriers with probiotic starter culture as whey beverages supplements was examined by assessing their rheological and structural changes during the fermentation and gastrointestinal conditions. Effect of encapsulated cells on the carrier structure is of great importance for the selection of proper material for the preparation of functional supplements. The structural changes of the chitosan-coated alginate/whey carriers were considered based on (1) cell viability and the carrier average volume vs. time (2) the storage and loss modulus vs. time obtained under low oscillator strain conditions, (3) FTIR analysis and (4) SEM cross-sectional observation of the hydrogel carriers. The presence of chitosan coating and fermentation conditions increased cell viability up to 9.01 +/- 0.18 (log CFU/g). According to our results, the encapsulated cells induce weakening of carriers under the gastric conditions but improve their mechanical stability under the intestinal condition. The mechanical behaviour of carriers was also considered in order to formulate the rheological constitutive model equation for describing the irreversible structural changes under the gastric and intestinal conditions. The cell leakage under the gastric condition after the 2 h was less than 5%. Carriers are rapidly degraded under the intestinal condition which ensures the release of cells and provides their beneficial effects on the host health. Our results indicate that this type of coated carrier is suitable to be used for encapsulation of probiotic starter culture in the production of fermented whey-based products.
PB  - Springer, New York
T2  - Food Biophysics
T1  - Effect of Encapsulated Probiotic Starter Culture on Rheological and Structural Properties of Natural Hydrogel Carriers Affected by Fermentation and Gastrointestinal Conditions
EP  - 31
IS  - 1
SP  - 18
VL  - 15
DO  - 10.1007/s11483-019-09598-8
ER  - 

@article{
author = "Obradović, Nataša and Pajić-Lijaković, Ivana and Krunić, Tanja and Belović, Miona and Rakin, Marica and Bugarski, Branko",
year = "2020",
abstract = "The suitability of natural hydrogel carriers with probiotic starter culture as whey beverages supplements was examined by assessing their rheological and structural changes during the fermentation and gastrointestinal conditions. Effect of encapsulated cells on the carrier structure is of great importance for the selection of proper material for the preparation of functional supplements. The structural changes of the chitosan-coated alginate/whey carriers were considered based on (1) cell viability and the carrier average volume vs. time (2) the storage and loss modulus vs. time obtained under low oscillator strain conditions, (3) FTIR analysis and (4) SEM cross-sectional observation of the hydrogel carriers. The presence of chitosan coating and fermentation conditions increased cell viability up to 9.01 +/- 0.18 (log CFU/g). According to our results, the encapsulated cells induce weakening of carriers under the gastric conditions but improve their mechanical stability under the intestinal condition. The mechanical behaviour of carriers was also considered in order to formulate the rheological constitutive model equation for describing the irreversible structural changes under the gastric and intestinal conditions. The cell leakage under the gastric condition after the 2 h was less than 5%. Carriers are rapidly degraded under the intestinal condition which ensures the release of cells and provides their beneficial effects on the host health. Our results indicate that this type of coated carrier is suitable to be used for encapsulation of probiotic starter culture in the production of fermented whey-based products.",
publisher = "Springer, New York",
journal = "Food Biophysics",
title = "Effect of Encapsulated Probiotic Starter Culture on Rheological and Structural Properties of Natural Hydrogel Carriers Affected by Fermentation and Gastrointestinal Conditions",
pages = "31-18",
number = "1",
volume = "15",
doi = "10.1007/s11483-019-09598-8"
}

Obradović, N., Pajić-Lijaković, I., Krunić, T., Belović, M., Rakin, M.,& Bugarski, B.. (2020). Effect of Encapsulated Probiotic Starter Culture on Rheological and Structural Properties of Natural Hydrogel Carriers Affected by Fermentation and Gastrointestinal Conditions. in Food Biophysics
Springer, New York., 15(1), 18-31.
https://doi.org/10.1007/s11483-019-09598-8

Obradović N, Pajić-Lijaković I, Krunić T, Belović M, Rakin M, Bugarski B. Effect of Encapsulated Probiotic Starter Culture on Rheological and Structural Properties of Natural Hydrogel Carriers Affected by Fermentation and Gastrointestinal Conditions. in Food Biophysics. 2020;15(1):18-31.
doi:10.1007/s11483-019-09598-8 .

Obradović, Nataša, Pajić-Lijaković, Ivana, Krunić, Tanja, Belović, Miona, Rakin, Marica, Bugarski, Branko, "Effect of Encapsulated Probiotic Starter Culture on Rheological and Structural Properties of Natural Hydrogel Carriers Affected by Fermentation and Gastrointestinal Conditions" in Food Biophysics, 15, no. 1 (2020):18-31,
https://doi.org/10.1007/s11483-019-09598-8 . .

TY  - JOUR
AU  - Radosavljević, Miloš
AU  - Lević, Steva
AU  - Belović, Miona
AU  - Pejin, Jelena
AU  - Đukić-Vuković, Aleksandra
AU  - Mojović, Ljiljana
AU  - Nedović, Viktor
PY  - 2020
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4344
AB  - Immobilization of Lactobacillus rhamnosus ATCC7469 in poly(vinyl alcohol)/calcium alginate (PVA/Ca-alginate) matrix using "freezing-thawing" technique for application in lactic acid (LA) fermentation was studied in this paper. PVA/Ca-alginate beads were made from sterile and non-sterile PVA and sodium alginate solutions. According to mechanical properties, the PVA/Ca-alginate beads expressed a strong elastic character. Obtained PVA/Ca-alginate beads were further applied in batch and repeated batch LA fermentations. Regarding cell viability, L. rhamnosus cells survived well rather sharp immobilization procedure and significant cell proliferation was observed in further fermentation studies achieving high cell viability (up to 10.7 log CFU g(-1)) in sterile beads. In batch LA fermentation, the immobilized biocatalyst was superior to free cell fermentation system (by 37.1%), while the highest LA yield and volumetric productivity of 97.6% and 0.8 g L-1 h(-1), respectively, were attained in repeated batch fermentation. During seven consecutive batch fermentations, the biocatalyst showed high mechanical and operational stability reaching an overall productivity of 0.78 g L-1 h(-1). This study suggested that the "freezing-thawing" technique can be successfully used for immobilization of L. rhamnosus in PVA/Ca-alginate matrix without loss of either viability or LA fermentation capability.
PB  - Springer, New York
T2  - Bioprocess and Biosystems Engineering
T1  - Immobilization of Lactobacillus rhamnosus in polyvinyl alcohol/calcium alginate matrix for production of lactic acid
EP  - 322
IS  - 2
SP  - 315
VL  - 43
DO  - 10.1007/s00449-019-02228-0
ER  - 

@article{
author = "Radosavljević, Miloš and Lević, Steva and Belović, Miona and Pejin, Jelena and Đukić-Vuković, Aleksandra and Mojović, Ljiljana and Nedović, Viktor",
year = "2020",
abstract = "Immobilization of Lactobacillus rhamnosus ATCC7469 in poly(vinyl alcohol)/calcium alginate (PVA/Ca-alginate) matrix using "freezing-thawing" technique for application in lactic acid (LA) fermentation was studied in this paper. PVA/Ca-alginate beads were made from sterile and non-sterile PVA and sodium alginate solutions. According to mechanical properties, the PVA/Ca-alginate beads expressed a strong elastic character. Obtained PVA/Ca-alginate beads were further applied in batch and repeated batch LA fermentations. Regarding cell viability, L. rhamnosus cells survived well rather sharp immobilization procedure and significant cell proliferation was observed in further fermentation studies achieving high cell viability (up to 10.7 log CFU g(-1)) in sterile beads. In batch LA fermentation, the immobilized biocatalyst was superior to free cell fermentation system (by 37.1%), while the highest LA yield and volumetric productivity of 97.6% and 0.8 g L-1 h(-1), respectively, were attained in repeated batch fermentation. During seven consecutive batch fermentations, the biocatalyst showed high mechanical and operational stability reaching an overall productivity of 0.78 g L-1 h(-1). This study suggested that the "freezing-thawing" technique can be successfully used for immobilization of L. rhamnosus in PVA/Ca-alginate matrix without loss of either viability or LA fermentation capability.",
publisher = "Springer, New York",
journal = "Bioprocess and Biosystems Engineering",
title = "Immobilization of Lactobacillus rhamnosus in polyvinyl alcohol/calcium alginate matrix for production of lactic acid",
pages = "322-315",
number = "2",
volume = "43",
doi = "10.1007/s00449-019-02228-0"
}

Radosavljević, M., Lević, S., Belović, M., Pejin, J., Đukić-Vuković, A., Mojović, L.,& Nedović, V.. (2020). Immobilization of Lactobacillus rhamnosus in polyvinyl alcohol/calcium alginate matrix for production of lactic acid. in Bioprocess and Biosystems Engineering
Springer, New York., 43(2), 315-322.
https://doi.org/10.1007/s00449-019-02228-0

Radosavljević M, Lević S, Belović M, Pejin J, Đukić-Vuković A, Mojović L, Nedović V. Immobilization of Lactobacillus rhamnosus in polyvinyl alcohol/calcium alginate matrix for production of lactic acid. in Bioprocess and Biosystems Engineering. 2020;43(2):315-322.
doi:10.1007/s00449-019-02228-0 .

Radosavljević, Miloš, Lević, Steva, Belović, Miona, Pejin, Jelena, Đukić-Vuković, Aleksandra, Mojović, Ljiljana, Nedović, Viktor, "Immobilization of Lactobacillus rhamnosus in polyvinyl alcohol/calcium alginate matrix for production of lactic acid" in Bioprocess and Biosystems Engineering, 43, no. 2 (2020):315-322,
https://doi.org/10.1007/s00449-019-02228-0 . .

TY  - JOUR
AU  - Hadnadjev, Miroslav
AU  - Dapcević-Hadnadev, Tamara
AU  - Pajić-Lijaković, Ivana
AU  - Mastilović, Jasna
AU  - Bugarski, Branko
PY  - 2019
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4080
AB  - The influence of waxy maize OSA starches on the retrogradation kinetics of wheat starch pastes is investigated using dynamic oscillatory rheological and differential scanning calorimetry (DSC) measurements. Total starch concentration for the rheological experiments is 4% (w/w) and wheat starch/OSA starch ratios are 100/0, 90/10, and 80/20. A modified fractional Kelvin-Voigt model is proposed to interpret system behavior under low oscillatory shear conditions and get deeper insight into its structural changes during storage. The results indicate that structural ordering of the systems composed of wheat starch and a) non-physically modified (OSA-ST); b) pregelatinized (Pregel OSA-ST); and c) hydrolyzed/spray dried (Hydrol OSA-ST) starches is governed by different molecular mechanisms. OSA-ST retarded short-term aging (7 days) of wheat starch gel due to amylose dilution with partially disrupted OSA-ST granules as well as the steric effect of OS groups. However, enthalpies of wheat starch/OSA-ST mixtures stored for 14 days were similar to that of wheat starch alone. On the contrary, both the rheological and DSC results suggest that mixtures containing Pregel OSA-ST and Hydrol OSA-ST retrograde slower than wheat starch gel during short and long storage. The model systems investigated in this study may represent a useful tool to understand the functionality of OSA starches as anti-staling additives in breadmaking.
PB  - Wiley-VCH Verlag Gmbh, Weinheim
T2  - Starch-Starke
T1  - Molecular and Supra-Molecular Structural Ordering of Wheat Starch-OSA Modified Waxy Maize Starch Mixtures During Storage
IS  - 9-10
VL  - 71
DO  - 10.1002/star.201800225
ER  - 

@article{
author = "Hadnadjev, Miroslav and Dapcević-Hadnadev, Tamara and Pajić-Lijaković, Ivana and Mastilović, Jasna and Bugarski, Branko",
year = "2019",
abstract = "The influence of waxy maize OSA starches on the retrogradation kinetics of wheat starch pastes is investigated using dynamic oscillatory rheological and differential scanning calorimetry (DSC) measurements. Total starch concentration for the rheological experiments is 4% (w/w) and wheat starch/OSA starch ratios are 100/0, 90/10, and 80/20. A modified fractional Kelvin-Voigt model is proposed to interpret system behavior under low oscillatory shear conditions and get deeper insight into its structural changes during storage. The results indicate that structural ordering of the systems composed of wheat starch and a) non-physically modified (OSA-ST); b) pregelatinized (Pregel OSA-ST); and c) hydrolyzed/spray dried (Hydrol OSA-ST) starches is governed by different molecular mechanisms. OSA-ST retarded short-term aging (7 days) of wheat starch gel due to amylose dilution with partially disrupted OSA-ST granules as well as the steric effect of OS groups. However, enthalpies of wheat starch/OSA-ST mixtures stored for 14 days were similar to that of wheat starch alone. On the contrary, both the rheological and DSC results suggest that mixtures containing Pregel OSA-ST and Hydrol OSA-ST retrograde slower than wheat starch gel during short and long storage. The model systems investigated in this study may represent a useful tool to understand the functionality of OSA starches as anti-staling additives in breadmaking.",
publisher = "Wiley-VCH Verlag Gmbh, Weinheim",
journal = "Starch-Starke",
title = "Molecular and Supra-Molecular Structural Ordering of Wheat Starch-OSA Modified Waxy Maize Starch Mixtures During Storage",
number = "9-10",
volume = "71",
doi = "10.1002/star.201800225"
}

Hadnadjev, M., Dapcević-Hadnadev, T., Pajić-Lijaković, I., Mastilović, J.,& Bugarski, B.. (2019). Molecular and Supra-Molecular Structural Ordering of Wheat Starch-OSA Modified Waxy Maize Starch Mixtures During Storage. in Starch-Starke
Wiley-VCH Verlag Gmbh, Weinheim., 71(9-10).
https://doi.org/10.1002/star.201800225

Hadnadjev M, Dapcević-Hadnadev T, Pajić-Lijaković I, Mastilović J, Bugarski B. Molecular and Supra-Molecular Structural Ordering of Wheat Starch-OSA Modified Waxy Maize Starch Mixtures During Storage. in Starch-Starke. 2019;71(9-10).
doi:10.1002/star.201800225 .

Hadnadjev, Miroslav, Dapcević-Hadnadev, Tamara, Pajić-Lijaković, Ivana, Mastilović, Jasna, Bugarski, Branko, "Molecular and Supra-Molecular Structural Ordering of Wheat Starch-OSA Modified Waxy Maize Starch Mixtures During Storage" in Starch-Starke, 71, no. 9-10 (2019),
https://doi.org/10.1002/star.201800225 . .

TY  - JOUR
AU  - Pajić-Lijaković, Ivana
AU  - Milivojević, Milan
PY  - 2019
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4087
AB  - Jamming state transition has been used in literature to describe migrating-to-resting cell state transition during collective cell migration without proper rheological confirmation. Yield stress often has been used as an indicator of a jamming state. Yield stress points to the liquid-to-solid state transition, but not a priori to jamming state transition. Various solid states such as elastic solid and viscoelastic solids can be considered in the context of their ability to relax. The relaxation time for (1) an elastic solid tends to zero, (2) Kelvin-Voigt viscoelastic solid is finite, and (3) jamming state tends to infinity. In order to clarify the meaning of jamming state from the rheological standpoint we formulated the constitutive model of this state based on following conditions (1) migration of the system constituents is much damped such that the diffusion coefficient tends to zero, (2) relaxation time tends to infinity, (3) storage and loss moduli satisfy the condition G(')(omega)/G(")(omega) = const  gt  1. Jamming state represents the non-linear viscoelastic solid state. The main characteristic of this state is that the system cannot relax. Jamming state transition of multicellular systems caused by collective cell migration is discussed on a model system such as cell aggregate rounding after uni-axial compression between parallel plates based on the data from the literature. Cell aggregate rounding occurs via successive relaxation cycles. Every cycle corresponds to a different scenario of cell migration. Three scenarios were established depending on the magnitude of mechanical and biochemical perturbations (1) ordered scenario with reduced perturbations corresponds to the case that most of the cells migrate, (2) disordered scenario corresponds to the case that some cell groups migrate while the others (at the same time) stay in resting state (corresponds to medium perturbations), and (3) highly suppressed cell migration under large perturbations corresponds to the viscoelastic solid under jamming state. If cells reach the jamming state in one cycle, they are able to overcome this undesirable state and start migrating again in the next cycle by achieving the first or second scenarios again.
PB  - Bmc, London
T2  - Journal of Biological Engineering
T1  - Jamming state transition and collective cell migration
IS  - 1
VL  - 13
DO  - 10.1186/s13036-019-0201-4
ER  - 

@article{
author = "Pajić-Lijaković, Ivana and Milivojević, Milan",
year = "2019",
abstract = "Jamming state transition has been used in literature to describe migrating-to-resting cell state transition during collective cell migration without proper rheological confirmation. Yield stress often has been used as an indicator of a jamming state. Yield stress points to the liquid-to-solid state transition, but not a priori to jamming state transition. Various solid states such as elastic solid and viscoelastic solids can be considered in the context of their ability to relax. The relaxation time for (1) an elastic solid tends to zero, (2) Kelvin-Voigt viscoelastic solid is finite, and (3) jamming state tends to infinity. In order to clarify the meaning of jamming state from the rheological standpoint we formulated the constitutive model of this state based on following conditions (1) migration of the system constituents is much damped such that the diffusion coefficient tends to zero, (2) relaxation time tends to infinity, (3) storage and loss moduli satisfy the condition G(')(omega)/G(")(omega) = const  gt  1. Jamming state represents the non-linear viscoelastic solid state. The main characteristic of this state is that the system cannot relax. Jamming state transition of multicellular systems caused by collective cell migration is discussed on a model system such as cell aggregate rounding after uni-axial compression between parallel plates based on the data from the literature. Cell aggregate rounding occurs via successive relaxation cycles. Every cycle corresponds to a different scenario of cell migration. Three scenarios were established depending on the magnitude of mechanical and biochemical perturbations (1) ordered scenario with reduced perturbations corresponds to the case that most of the cells migrate, (2) disordered scenario corresponds to the case that some cell groups migrate while the others (at the same time) stay in resting state (corresponds to medium perturbations), and (3) highly suppressed cell migration under large perturbations corresponds to the viscoelastic solid under jamming state. If cells reach the jamming state in one cycle, they are able to overcome this undesirable state and start migrating again in the next cycle by achieving the first or second scenarios again.",
publisher = "Bmc, London",
journal = "Journal of Biological Engineering",
title = "Jamming state transition and collective cell migration",
number = "1",
volume = "13",
doi = "10.1186/s13036-019-0201-4"
}

Pajić-Lijaković, I.,& Milivojević, M.. (2019). Jamming state transition and collective cell migration. in Journal of Biological Engineering
Bmc, London., 13(1).
https://doi.org/10.1186/s13036-019-0201-4

Pajić-Lijaković I, Milivojević M. Jamming state transition and collective cell migration. in Journal of Biological Engineering. 2019;13(1).
doi:10.1186/s13036-019-0201-4 .

Pajić-Lijaković, Ivana, Milivojević, Milan, "Jamming state transition and collective cell migration" in Journal of Biological Engineering, 13, no. 1 (2019),
https://doi.org/10.1186/s13036-019-0201-4 . .

TY  - JOUR
AU  - Pajić-Lijaković, Ivana
AU  - Milivojević, Milan
PY  - 2019
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4089
AB  - Long-time viscoelasticity of multicellular surfaces caused by collective cell migration depends on: (1) the volume fraction and configuration of migrating cells and the rate of its change, (2) the viscoelasticity of migrating cell groups, and (3) the viscoelasticity of surrounding resting cells. The key parameter that influences the viscoelasticity is the size, shape, and thickness of the biointerface between migrating and resting cell sub-populations. The mull-scale nature of the biointerface dynamics represents the product of: (1) the local changes of the size and shape of migrating cell groups, (2) the local accumulation of resistance stress within the core regions of migrating cell groups (internal effects), (3) the collision of the velocity fronts (external effects). The local changes of the size and shape of migrating cell groups induces additional energy dissipation. The accumulated stress could induce disordering of migrating cell groups and consequently migrating-to-resting cell state transition. The collision of the velocity fronts could lead to stagnant zone formation and local increase of the volume fraction of resting cells. Herein, an attempt is made to discuss and connect various modeling approaches from the stand point of thermodynamics and rheology obtained at (1) cellular level, (2) biointerface between migrating cell group and surrounding resting cells, and (3) a part of multicellular surfaces. These complex phenomena are discussed on the model system such as cell aggregate rounding after uni-axial compression under in vitro conditions at characteristic times such as: (1) cell shape relaxation time under stretching/compression, (2) contact time between migrating cell group and surrounding resting cells, (3) cell persistence time, (4) the lifetime of migrating cell groups, (5) cell rearrangement time (i.e. the process time), and (6) the stress and strain relaxation times of perturbed multicellular surface parts. The results of this theoretical analysis point to the relationship between interfacial size, mechanical coupling mode and rheological behavior of multicellular surfaces. Multi scale dynamics at the biointerface is a key parameter which influences mechanical behavior of multicellular surfaces. Consequently, the shape of migrating cell groups and their distribution are not random characteristics of the multicellular surface but rather influenced by cause-consequence relations between biochemical processes at the cellular level and surface stiffness distribution at the mesoscopic level.
PB  - Academic Press Ltd- Elsevier Science Ltd, London
T2  - Seminars in Cell & Developmental Biology
T1  - Long-time viscoelasticity of multicellular surfaces caused by collective cell migration - Multi-scale modeling considerations
EP  - 96
SP  - 87
VL  - 93
DO  - 10.1016/j.semcdb.2018.08.002
ER  - 

@article{
author = "Pajić-Lijaković, Ivana and Milivojević, Milan",
year = "2019",
abstract = "Long-time viscoelasticity of multicellular surfaces caused by collective cell migration depends on: (1) the volume fraction and configuration of migrating cells and the rate of its change, (2) the viscoelasticity of migrating cell groups, and (3) the viscoelasticity of surrounding resting cells. The key parameter that influences the viscoelasticity is the size, shape, and thickness of the biointerface between migrating and resting cell sub-populations. The mull-scale nature of the biointerface dynamics represents the product of: (1) the local changes of the size and shape of migrating cell groups, (2) the local accumulation of resistance stress within the core regions of migrating cell groups (internal effects), (3) the collision of the velocity fronts (external effects). The local changes of the size and shape of migrating cell groups induces additional energy dissipation. The accumulated stress could induce disordering of migrating cell groups and consequently migrating-to-resting cell state transition. The collision of the velocity fronts could lead to stagnant zone formation and local increase of the volume fraction of resting cells. Herein, an attempt is made to discuss and connect various modeling approaches from the stand point of thermodynamics and rheology obtained at (1) cellular level, (2) biointerface between migrating cell group and surrounding resting cells, and (3) a part of multicellular surfaces. These complex phenomena are discussed on the model system such as cell aggregate rounding after uni-axial compression under in vitro conditions at characteristic times such as: (1) cell shape relaxation time under stretching/compression, (2) contact time between migrating cell group and surrounding resting cells, (3) cell persistence time, (4) the lifetime of migrating cell groups, (5) cell rearrangement time (i.e. the process time), and (6) the stress and strain relaxation times of perturbed multicellular surface parts. The results of this theoretical analysis point to the relationship between interfacial size, mechanical coupling mode and rheological behavior of multicellular surfaces. Multi scale dynamics at the biointerface is a key parameter which influences mechanical behavior of multicellular surfaces. Consequently, the shape of migrating cell groups and their distribution are not random characteristics of the multicellular surface but rather influenced by cause-consequence relations between biochemical processes at the cellular level and surface stiffness distribution at the mesoscopic level.",
publisher = "Academic Press Ltd- Elsevier Science Ltd, London",
journal = "Seminars in Cell & Developmental Biology",
title = "Long-time viscoelasticity of multicellular surfaces caused by collective cell migration - Multi-scale modeling considerations",
pages = "96-87",
volume = "93",
doi = "10.1016/j.semcdb.2018.08.002"
}

Pajić-Lijaković, I.,& Milivojević, M.. (2019). Long-time viscoelasticity of multicellular surfaces caused by collective cell migration - Multi-scale modeling considerations. in Seminars in Cell & Developmental Biology
Academic Press Ltd- Elsevier Science Ltd, London., 93, 87-96.
https://doi.org/10.1016/j.semcdb.2018.08.002

Pajić-Lijaković I, Milivojević M. Long-time viscoelasticity of multicellular surfaces caused by collective cell migration - Multi-scale modeling considerations. in Seminars in Cell & Developmental Biology. 2019;93:87-96.
doi:10.1016/j.semcdb.2018.08.002 .

Pajić-Lijaković, Ivana, Milivojević, Milan, "Long-time viscoelasticity of multicellular surfaces caused by collective cell migration - Multi-scale modeling considerations" in Seminars in Cell & Developmental Biology, 93 (2019):87-96,
https://doi.org/10.1016/j.semcdb.2018.08.002 . .

TY  - JOUR
AU  - Pajić-Lijaković, Ivana
AU  - Milivojević, Milan
PY  - 2019
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4210
AB  - Mathematical modeling is often used in tissue engineering in order to overcome one of its major challenges: transformation of complex biological and rheological behaviors of cells and tissue in a mathematically predictive and physically manipulative engineering process. The successive accomplishment of this task will greatly help in quantifying and optimizing clinical application of the tissue engineering products. One of the problems emerging in this area is the relation between resting and migrating cell groups, as well as between different configurations of migrating cells and viscoelasticity. A deeper comprehension of the relation between various configurations of migrating cells and viscoelasticity at the supracellular level represents the prerequisite for optimization of the performance of the artificial epithelium. Since resting and migrating cell groups have a considerable difference in stiffness, a change in their mutual volume ratio and distribution may affect the viscoelasticity of multicellular surfaces. If those cell groups are treated as different phases, then an analogous model may be applied to represent such systems. In this work, a two-step Eyring model is developed in order to demonstrate the main mechanical and biochemical factors that influence configurations of migrating cells. This model could be also used for considering the long-time cell rearrangement under various types of applied stress. The results of this theoretical analysis point out the cause-consequence relationship between the configuration of migrating cells and rheological behavior of multicellular surfaces. Configuration of migrating cells is influenced by mechanical and biochemical perturbations, difficult to measure experimentally, which lead to uncorrelated motility. Uncorrelated motility results in (1) decrease of the volume fraction of migrating cells, (2) change of their configuration, and (3) softening of multicellular surfaces.
PB  - Hindawi Ltd, London
T2  - Applied Bionics and Biomechanics
T1  - Functional Epithelium Remodeling in Response to Applied Stress under In Vitro Conditions
VL  - 2019
DO  - 10.1155/2019/4892709
ER  - 

@article{
author = "Pajić-Lijaković, Ivana and Milivojević, Milan",
year = "2019",
abstract = "Mathematical modeling is often used in tissue engineering in order to overcome one of its major challenges: transformation of complex biological and rheological behaviors of cells and tissue in a mathematically predictive and physically manipulative engineering process. The successive accomplishment of this task will greatly help in quantifying and optimizing clinical application of the tissue engineering products. One of the problems emerging in this area is the relation between resting and migrating cell groups, as well as between different configurations of migrating cells and viscoelasticity. A deeper comprehension of the relation between various configurations of migrating cells and viscoelasticity at the supracellular level represents the prerequisite for optimization of the performance of the artificial epithelium. Since resting and migrating cell groups have a considerable difference in stiffness, a change in their mutual volume ratio and distribution may affect the viscoelasticity of multicellular surfaces. If those cell groups are treated as different phases, then an analogous model may be applied to represent such systems. In this work, a two-step Eyring model is developed in order to demonstrate the main mechanical and biochemical factors that influence configurations of migrating cells. This model could be also used for considering the long-time cell rearrangement under various types of applied stress. The results of this theoretical analysis point out the cause-consequence relationship between the configuration of migrating cells and rheological behavior of multicellular surfaces. Configuration of migrating cells is influenced by mechanical and biochemical perturbations, difficult to measure experimentally, which lead to uncorrelated motility. Uncorrelated motility results in (1) decrease of the volume fraction of migrating cells, (2) change of their configuration, and (3) softening of multicellular surfaces.",
publisher = "Hindawi Ltd, London",
journal = "Applied Bionics and Biomechanics",
title = "Functional Epithelium Remodeling in Response to Applied Stress under In Vitro Conditions",
volume = "2019",
doi = "10.1155/2019/4892709"
}

Pajić-Lijaković, I.,& Milivojević, M.. (2019). Functional Epithelium Remodeling in Response to Applied Stress under In Vitro Conditions. in Applied Bionics and Biomechanics
Hindawi Ltd, London., 2019.
https://doi.org/10.1155/2019/4892709

Pajić-Lijaković I, Milivojević M. Functional Epithelium Remodeling in Response to Applied Stress under In Vitro Conditions. in Applied Bionics and Biomechanics. 2019;2019.
doi:10.1155/2019/4892709 .

Pajić-Lijaković, Ivana, Milivojević, Milan, "Functional Epithelium Remodeling in Response to Applied Stress under In Vitro Conditions" in Applied Bionics and Biomechanics, 2019 (2019),
https://doi.org/10.1155/2019/4892709 . .

TY  - JOUR
AU  - Kljajić, Nikola
AU  - Todić, Branislav
AU  - Slavnić, Danijela
AU  - Nikačević, Nikola
PY  - 2019
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4119
AB  - A detailed transient tridimensional CFD model of the turbulent flow of liquid phase inside of 26 mm diameter continuous oscillatory baffled reactor (COBR) was developed using STAR CCM+ software. The model considered a large number of COBR cavities separated with single-orifice baffles. The CFD model was validated using residence time distribution experiments with several flowrates and frequencies. Different from previous studies, flow oscillations in our work were generated using a membrane pump, which enabled lower amounts of backflow. Simulations were used to analyse flow patterns and mixing for several values of inlet flowrate and oscillation frequencies.
PB  - Elsevier Science Bv, Amsterdam
T2  - 29th European Symposium on Computer Aided Process Engineering, Pt A
T1  - Turbulent flow modeling in continuous oscillatory flow baffled reactor using STAR CCM
EP  - 846
SP  - 841
VL  - 46
DO  - 10.1016/B978-0-12-818634-3.50141-7
ER  - 

@article{
author = "Kljajić, Nikola and Todić, Branislav and Slavnić, Danijela and Nikačević, Nikola",
year = "2019",
abstract = "A detailed transient tridimensional CFD model of the turbulent flow of liquid phase inside of 26 mm diameter continuous oscillatory baffled reactor (COBR) was developed using STAR CCM+ software. The model considered a large number of COBR cavities separated with single-orifice baffles. The CFD model was validated using residence time distribution experiments with several flowrates and frequencies. Different from previous studies, flow oscillations in our work were generated using a membrane pump, which enabled lower amounts of backflow. Simulations were used to analyse flow patterns and mixing for several values of inlet flowrate and oscillation frequencies.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "29th European Symposium on Computer Aided Process Engineering, Pt A",
title = "Turbulent flow modeling in continuous oscillatory flow baffled reactor using STAR CCM",
pages = "846-841",
volume = "46",
doi = "10.1016/B978-0-12-818634-3.50141-7"
}

Kljajić, N., Todić, B., Slavnić, D.,& Nikačević, N.. (2019). Turbulent flow modeling in continuous oscillatory flow baffled reactor using STAR CCM. in 29th European Symposium on Computer Aided Process Engineering, Pt A
Elsevier Science Bv, Amsterdam., 46, 841-846.
https://doi.org/10.1016/B978-0-12-818634-3.50141-7

Kljajić N, Todić B, Slavnić D, Nikačević N. Turbulent flow modeling in continuous oscillatory flow baffled reactor using STAR CCM. in 29th European Symposium on Computer Aided Process Engineering, Pt A. 2019;46:841-846.
doi:10.1016/B978-0-12-818634-3.50141-7 .

Kljajić, Nikola, Todić, Branislav, Slavnić, Danijela, Nikačević, Nikola, "Turbulent flow modeling in continuous oscillatory flow baffled reactor using STAR CCM" in 29th European Symposium on Computer Aided Process Engineering, Pt A, 46 (2019):841-846,
https://doi.org/10.1016/B978-0-12-818634-3.50141-7 . .

TY  - JOUR
AU  - Slavnić, Danijela
AU  - Bugarski, Branko
AU  - Nikačević, Nikola
PY  - 2019
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4316
AB  - Transition from batch to continuous processing is an attractive alternative for the production of pharmaceutical, fine and bio chemicals. In a number of such industrial reactions or separations, a solid phase is present either as a reactant, product or catalyst. Instead of conventional continuous reactors, the utilization of oscillatory flow reactors could be advantageous. The flow pattern of solids in a continuous oscillatory baffled reactor (COBR), into which solids are introduced continuously, was investigated experimentally and theoretically. The effects of operating conditions on a solids flow regime, solids mean residence time and dispersion and solids holdup were analyzed and quantified. Four solids flow regimes named as: Creeping solids flow, Dense solids flow, Dilute solids flow and Solids washout, were identified based on the ratio of the maximum oscillatory axial velocity to hindered settling velocity of particles, input power per volume for oscillatory flow and the concentration ratio between adjacent cells. The results demonstrate that increasing frequency and/or amplitude decreases the axial dispersion of solids, the ratio of solids to fluid mean residence time and the solids holdup. Inlet solids concentration has no significant influence on the axial dispersion but considerably affects the solids mean residence time and the solids holdup.
PB  - Elsevier Science Sa, Lausanne
T2  - Chemical Engineering and Processing-Process Intensification
T1  - Solids flow pattern in continuous oscillatory baffled reactor
EP  - 119
SP  - 108
VL  - 135
DO  - 10.1016/j.cep.2018.11.017
ER  - 

@article{
author = "Slavnić, Danijela and Bugarski, Branko and Nikačević, Nikola",
year = "2019",
abstract = "Transition from batch to continuous processing is an attractive alternative for the production of pharmaceutical, fine and bio chemicals. In a number of such industrial reactions or separations, a solid phase is present either as a reactant, product or catalyst. Instead of conventional continuous reactors, the utilization of oscillatory flow reactors could be advantageous. The flow pattern of solids in a continuous oscillatory baffled reactor (COBR), into which solids are introduced continuously, was investigated experimentally and theoretically. The effects of operating conditions on a solids flow regime, solids mean residence time and dispersion and solids holdup were analyzed and quantified. Four solids flow regimes named as: Creeping solids flow, Dense solids flow, Dilute solids flow and Solids washout, were identified based on the ratio of the maximum oscillatory axial velocity to hindered settling velocity of particles, input power per volume for oscillatory flow and the concentration ratio between adjacent cells. The results demonstrate that increasing frequency and/or amplitude decreases the axial dispersion of solids, the ratio of solids to fluid mean residence time and the solids holdup. Inlet solids concentration has no significant influence on the axial dispersion but considerably affects the solids mean residence time and the solids holdup.",
publisher = "Elsevier Science Sa, Lausanne",
journal = "Chemical Engineering and Processing-Process Intensification",
title = "Solids flow pattern in continuous oscillatory baffled reactor",
pages = "119-108",
volume = "135",
doi = "10.1016/j.cep.2018.11.017"
}

Slavnić, D., Bugarski, B.,& Nikačević, N.. (2019). Solids flow pattern in continuous oscillatory baffled reactor. in Chemical Engineering and Processing-Process Intensification
Elsevier Science Sa, Lausanne., 135, 108-119.
https://doi.org/10.1016/j.cep.2018.11.017

Slavnić D, Bugarski B, Nikačević N. Solids flow pattern in continuous oscillatory baffled reactor. in Chemical Engineering and Processing-Process Intensification. 2019;135:108-119.
doi:10.1016/j.cep.2018.11.017 .

Slavnić, Danijela, Bugarski, Branko, Nikačević, Nikola, "Solids flow pattern in continuous oscillatory baffled reactor" in Chemical Engineering and Processing-Process Intensification, 135 (2019):108-119,
https://doi.org/10.1016/j.cep.2018.11.017 . .

TY  - JOUR
AU  - Yilmaztekin, Murat
AU  - Lević, Steva
AU  - Kalušević, Ana
AU  - Cam, Mustafa
AU  - Bugarski, Branko
AU  - Rakić, Vesna M.
AU  - Pavlović, Vladimir
AU  - Nedović, Viktor
PY  - 2019
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4212
AB  - Aim: The aim was to choose the optimal encapsulation system and to incorporate encapsulates loaded with essential oil into the ice cream as a model food product. Methods: Ca-alginate beads were produced by electrostatic extrusion process. Gelatine/alginate coacervates were processed with coacervation. Carnauba wax microparticles were produced using melt dispersion process. Morphological properties, chemical, and thermal stabilities of encapsulates were tested by SEM, FTIR spectral, and thermogravimetric analysis. Results: Alginate provided sufficient emulsion stability over 1 h. Ca-alginate showed higher encapsulation efficiency (EE) (98.4 +/- 4.3%) compared to carnauba wax (94.2 +/- 7.8%) and gelatine/alginate coacervates (13.2 +/- 1.2%). The presence of essential oil in all three types of encapsulates confirmed with FTIR. The encapsulation process ensured controlled release and thermal stability of the oil. Conclusions: Ca-alginate matrix as the most suitable for peppermint essential oil encapsulation. The sensory analysis showed that ice cream incorporating encapsulates is a promising system for the consumption of health beneficial peppermint essential oil.
PB  - Taylor & Francis Ltd
T2  - Journal of Microencapsulation
T1  - Characterisation of peppermint (Mentha piperita L.) essential oil encapsulates
EP  - 119
IS  - 2
SP  - 109
VL  - 36
DO  - 10.1080/02652048.2019.1607596
ER  - 

@article{
author = "Yilmaztekin, Murat and Lević, Steva and Kalušević, Ana and Cam, Mustafa and Bugarski, Branko and Rakić, Vesna M. and Pavlović, Vladimir and Nedović, Viktor",
year = "2019",
abstract = "Aim: The aim was to choose the optimal encapsulation system and to incorporate encapsulates loaded with essential oil into the ice cream as a model food product. Methods: Ca-alginate beads were produced by electrostatic extrusion process. Gelatine/alginate coacervates were processed with coacervation. Carnauba wax microparticles were produced using melt dispersion process. Morphological properties, chemical, and thermal stabilities of encapsulates were tested by SEM, FTIR spectral, and thermogravimetric analysis. Results: Alginate provided sufficient emulsion stability over 1 h. Ca-alginate showed higher encapsulation efficiency (EE) (98.4 +/- 4.3%) compared to carnauba wax (94.2 +/- 7.8%) and gelatine/alginate coacervates (13.2 +/- 1.2%). The presence of essential oil in all three types of encapsulates confirmed with FTIR. The encapsulation process ensured controlled release and thermal stability of the oil. Conclusions: Ca-alginate matrix as the most suitable for peppermint essential oil encapsulation. The sensory analysis showed that ice cream incorporating encapsulates is a promising system for the consumption of health beneficial peppermint essential oil.",
publisher = "Taylor & Francis Ltd",
journal = "Journal of Microencapsulation",
title = "Characterisation of peppermint (Mentha piperita L.) essential oil encapsulates",
pages = "119-109",
number = "2",
volume = "36",
doi = "10.1080/02652048.2019.1607596"
}

Yilmaztekin, M., Lević, S., Kalušević, A., Cam, M., Bugarski, B., Rakić, V. M., Pavlović, V.,& Nedović, V.. (2019). Characterisation of peppermint (Mentha piperita L.) essential oil encapsulates. in Journal of Microencapsulation
Taylor & Francis Ltd., 36(2), 109-119.
https://doi.org/10.1080/02652048.2019.1607596

Yilmaztekin M, Lević S, Kalušević A, Cam M, Bugarski B, Rakić VM, Pavlović V, Nedović V. Characterisation of peppermint (Mentha piperita L.) essential oil encapsulates. in Journal of Microencapsulation. 2019;36(2):109-119.
doi:10.1080/02652048.2019.1607596 .

Yilmaztekin, Murat, Lević, Steva, Kalušević, Ana, Cam, Mustafa, Bugarski, Branko, Rakić, Vesna M., Pavlović, Vladimir, Nedović, Viktor, "Characterisation of peppermint (Mentha piperita L.) essential oil encapsulates" in Journal of Microencapsulation, 36, no. 2 (2019):109-119,
https://doi.org/10.1080/02652048.2019.1607596 . .

TY  - JOUR
AU  - Yilmaztekin, Murat
AU  - Lević, Steva
AU  - Kalušević, Ana
AU  - Cam, Mustafa
AU  - Bugarski, Branko
AU  - Rakić, Vesna M.
AU  - Pavlović, Vladimir
AU  - Nedović, Viktor
PY  - 2019
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/5046
AB  - The aim was to choose the optimal encapsulation system and to incorporate encapsulates loaded with essential oil into the ice cream as a model food product. Methods: Ca-alginate beads were produced by electrostatic extrusion process. Gelatine/alginate coacervates were processed with coacervation. Carnauba wax microparticles were produced using melt dispersion process. Morphological properties, chemical, and thermal stabilities of encapsulates were tested by SEM, FTIR spectral, and thermogravimetric analysis. Results: Alginate provided sufficient emulsion stability over 1 h. Ca-alginate showed higher encapsulation efficiency (EE) (98.4 ± 4.3%) compared to carnauba wax (94.2 ± 7.8%) and gelatine/alginate coacervates (13.2 ± 1.2%). The presence of essential oil in all three types of encapsulates confirmed with FTIR. The encapsulation process ensured controlled release and thermal stability of the oil. Conclusions: Ca-alginate matrix as the most suitable for peppermint essential oil encapsulation. The sensory analysis showed that ice cream incorporating encapsulates is a promising system for the consumption of health beneficial peppermint essential oil.
PB  - Taylor and Francis Ltd
T2  - Journal of Microencapsulation
T1  - Characterisation of peppermint (Mentha piperita L.) essential oil encapsulates
EP  - 119
IS  - 2
SP  - 109
VL  - 36
DO  - 10.1080/02652048.2019.1607596
ER  - 

@article{
author = "Yilmaztekin, Murat and Lević, Steva and Kalušević, Ana and Cam, Mustafa and Bugarski, Branko and Rakić, Vesna M. and Pavlović, Vladimir and Nedović, Viktor",
year = "2019",
abstract = "The aim was to choose the optimal encapsulation system and to incorporate encapsulates loaded with essential oil into the ice cream as a model food product. Methods: Ca-alginate beads were produced by electrostatic extrusion process. Gelatine/alginate coacervates were processed with coacervation. Carnauba wax microparticles were produced using melt dispersion process. Morphological properties, chemical, and thermal stabilities of encapsulates were tested by SEM, FTIR spectral, and thermogravimetric analysis. Results: Alginate provided sufficient emulsion stability over 1 h. Ca-alginate showed higher encapsulation efficiency (EE) (98.4 ± 4.3%) compared to carnauba wax (94.2 ± 7.8%) and gelatine/alginate coacervates (13.2 ± 1.2%). The presence of essential oil in all three types of encapsulates confirmed with FTIR. The encapsulation process ensured controlled release and thermal stability of the oil. Conclusions: Ca-alginate matrix as the most suitable for peppermint essential oil encapsulation. The sensory analysis showed that ice cream incorporating encapsulates is a promising system for the consumption of health beneficial peppermint essential oil.",
publisher = "Taylor and Francis Ltd",
journal = "Journal of Microencapsulation",
title = "Characterisation of peppermint (Mentha piperita L.) essential oil encapsulates",
pages = "119-109",
number = "2",
volume = "36",
doi = "10.1080/02652048.2019.1607596"
}

Yilmaztekin, M., Lević, S., Kalušević, A., Cam, M., Bugarski, B., Rakić, V. M., Pavlović, V.,& Nedović, V.. (2019). Characterisation of peppermint (Mentha piperita L.) essential oil encapsulates. in Journal of Microencapsulation
Taylor and Francis Ltd., 36(2), 109-119.
https://doi.org/10.1080/02652048.2019.1607596

Yilmaztekin M, Lević S, Kalušević A, Cam M, Bugarski B, Rakić VM, Pavlović V, Nedović V. Characterisation of peppermint (Mentha piperita L.) essential oil encapsulates. in Journal of Microencapsulation. 2019;36(2):109-119.
doi:10.1080/02652048.2019.1607596 .

Yilmaztekin, Murat, Lević, Steva, Kalušević, Ana, Cam, Mustafa, Bugarski, Branko, Rakić, Vesna M., Pavlović, Vladimir, Nedović, Viktor, "Characterisation of peppermint (Mentha piperita L.) essential oil encapsulates" in Journal of Microencapsulation, 36, no. 2 (2019):109-119,
https://doi.org/10.1080/02652048.2019.1607596 . .

TY  - JOUR
AU  - Dajić-Stevanović, Zora
AU  - Bosnjak-Neumueller, Jasna
AU  - Pajić-Lijaković, Ivana
AU  - Raj, Jog
AU  - Vasiljević, Marko
PY  - 2018
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3838
AB  - The inconsistency of phytogenic feed additives' (PFA) effects on the livestock industry poses a risk for their use as a replacement for antibiotic growth promoters. The livestock market is being encouraged to use natural growth promotors, but information is limited about the PFA mode of action. The aim of this paper is to present the complexity of compounds present in essential oils (EOs) and factors that influence biological effects of PFA. In this paper, we highlight various controls and optimization parameters that influence the processes for the standardization of these products. The chemical composition of EOs depends on plant genetics, growth conditions, development stage at harvest, and processes of extracting active compounds. Their biological effects are further influenced by the interaction of phytochemicals and their bioavailability in the gastrointestinal tract of animals. PFA effects on animal health and production are also complex due to various EO antibiotic, antioxidant, anti-quorum sensing, anti-inflammatory, and digestive fluids stimulating activities. Research must focus on reliable methods to identify and control the quality and effects of EOs. In this study, we focused on available microencapsulation techniques of EOs to increase the bioavailability of active compounds, as well as their application in the animal feed additive industry.
PB  - MDPI, Basel
T2  - Molecules
T1  - Essential Oils as Feed AdditivesFuture Perspectives
IS  - 7
VL  - 23
DO  - 10.3390/molecules23071717
ER  - 

@article{
author = "Dajić-Stevanović, Zora and Bosnjak-Neumueller, Jasna and Pajić-Lijaković, Ivana and Raj, Jog and Vasiljević, Marko",
year = "2018",
abstract = "The inconsistency of phytogenic feed additives' (PFA) effects on the livestock industry poses a risk for their use as a replacement for antibiotic growth promoters. The livestock market is being encouraged to use natural growth promotors, but information is limited about the PFA mode of action. The aim of this paper is to present the complexity of compounds present in essential oils (EOs) and factors that influence biological effects of PFA. In this paper, we highlight various controls and optimization parameters that influence the processes for the standardization of these products. The chemical composition of EOs depends on plant genetics, growth conditions, development stage at harvest, and processes of extracting active compounds. Their biological effects are further influenced by the interaction of phytochemicals and their bioavailability in the gastrointestinal tract of animals. PFA effects on animal health and production are also complex due to various EO antibiotic, antioxidant, anti-quorum sensing, anti-inflammatory, and digestive fluids stimulating activities. Research must focus on reliable methods to identify and control the quality and effects of EOs. In this study, we focused on available microencapsulation techniques of EOs to increase the bioavailability of active compounds, as well as their application in the animal feed additive industry.",
publisher = "MDPI, Basel",
journal = "Molecules",
title = "Essential Oils as Feed AdditivesFuture Perspectives",
number = "7",
volume = "23",
doi = "10.3390/molecules23071717"
}

Dajić-Stevanović, Z., Bosnjak-Neumueller, J., Pajić-Lijaković, I., Raj, J.,& Vasiljević, M.. (2018). Essential Oils as Feed AdditivesFuture Perspectives. in Molecules
MDPI, Basel., 23(7).
https://doi.org/10.3390/molecules23071717

Dajić-Stevanović Z, Bosnjak-Neumueller J, Pajić-Lijaković I, Raj J, Vasiljević M. Essential Oils as Feed AdditivesFuture Perspectives. in Molecules. 2018;23(7).
doi:10.3390/molecules23071717 .

Dajić-Stevanović, Zora, Bosnjak-Neumueller, Jasna, Pajić-Lijaković, Ivana, Raj, Jog, Vasiljević, Marko, "Essential Oils as Feed AdditivesFuture Perspectives" in Molecules, 23, no. 7 (2018),
https://doi.org/10.3390/molecules23071717 . .

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  - CHAP
AU  - Pajić-Lijaković, Ivana
AU  - Milivojević, Milan
PY  - 2017
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/7429
AB  - An attempt was made to discuss and connect various modeling approaches which have been proposed in the literature in order to shed further light on the erythrocyte membrane relaxation under isotonic and hypotonic conditions. Roles of the main membrane constituents: (1) the actin‐spectrin cortex, (2) the lipid bilayer, and (3) the transmembrane protein band 3 and its course‐consequence relations were considered to estimate the membrane relaxation phenomena. Cell response to loading conditions includes the successive sub‐bioprocesses: (1) erythrocyte local or global deformation, (2) the cortex‐bilayer coupling, and (3) the rearrangements of band 3. The results indicate that the membrane structural changes include: (1) the spectrin flexibility distribution and (2) the rate of its changes influenced by the number of band 3 molecules attached to spectrin filaments, and phosphorylation of the actin‐spectrin junctions. Band 3 rearrangement also influences: (1) the effective bending modulus and (2) the band 3‐bilayer interaction energy and on that base the bilayer bending state. The erythrocyte swelling under hypotonic conditions influences the bilayer integrity which leads to the hemolytic hole formation. The hemolytic hole represents the excited cluster of band 3 molecules.
PB  - IntechOpen
T2  - Cytoskeleton - Structure, Dynamics, Function and Disease
T1  - Role of Band 3 in the Erythrocyte Membrane Structural Changes Under Isotonic and Hypotonic Conditions
EP  - 103
SP  - 89
DO  - 10.5772/64964
ER  - 

@inbook{
author = "Pajić-Lijaković, Ivana and Milivojević, Milan",
year = "2017",
abstract = "An attempt was made to discuss and connect various modeling approaches which have been proposed in the literature in order to shed further light on the erythrocyte membrane relaxation under isotonic and hypotonic conditions. Roles of the main membrane constituents: (1) the actin‐spectrin cortex, (2) the lipid bilayer, and (3) the transmembrane protein band 3 and its course‐consequence relations were considered to estimate the membrane relaxation phenomena. Cell response to loading conditions includes the successive sub‐bioprocesses: (1) erythrocyte local or global deformation, (2) the cortex‐bilayer coupling, and (3) the rearrangements of band 3. The results indicate that the membrane structural changes include: (1) the spectrin flexibility distribution and (2) the rate of its changes influenced by the number of band 3 molecules attached to spectrin filaments, and phosphorylation of the actin‐spectrin junctions. Band 3 rearrangement also influences: (1) the effective bending modulus and (2) the band 3‐bilayer interaction energy and on that base the bilayer bending state. The erythrocyte swelling under hypotonic conditions influences the bilayer integrity which leads to the hemolytic hole formation. The hemolytic hole represents the excited cluster of band 3 molecules.",
publisher = "IntechOpen",
journal = "Cytoskeleton - Structure, Dynamics, Function and Disease",
booktitle = "Role of Band 3 in the Erythrocyte Membrane Structural Changes Under Isotonic and Hypotonic Conditions",
pages = "103-89",
doi = "10.5772/64964"
}

Pajić-Lijaković, I.,& Milivojević, M.. (2017). Role of Band 3 in the Erythrocyte Membrane Structural Changes Under Isotonic and Hypotonic Conditions. in Cytoskeleton - Structure, Dynamics, Function and Disease
IntechOpen., 89-103.
https://doi.org/10.5772/64964

Pajić-Lijaković I, Milivojević M. Role of Band 3 in the Erythrocyte Membrane Structural Changes Under Isotonic and Hypotonic Conditions. in Cytoskeleton - Structure, Dynamics, Function and Disease. 2017;:89-103.
doi:10.5772/64964 .

Pajić-Lijaković, Ivana, Milivojević, Milan, "Role of Band 3 in the Erythrocyte Membrane Structural Changes Under Isotonic and Hypotonic Conditions" in Cytoskeleton - Structure, Dynamics, Function and Disease (2017):89-103,
https://doi.org/10.5772/64964 . .

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  - Pajić-Lijaković, Ivana
AU  - Milivojević, Milan
PY  - 2017
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3585
AB  - Various modeling approaches have been applied to describe viscoelasticity of multicellular surfaces. The viscoelasticity is considered within three time regimes: (1) short time regime for milliseconds to seconds time scale which corresponds to sub-cellular level; (2) middle time regime for several tens of seconds to several minutes time scale which corresponds to cellular level; and (3) long time regime for several tens of minutes to several hours time scale which corresponds to supra-celltilar level. Short and middle time regimes have been successfully elaborated in the literature, whereas long time viscoelasticity remains unclear. Long time regime accounts for collective cell migration. Collective cell migration could induce uncorrelated motility which has an impact to energy storage and dissipation during cell surface rearrangement. Uncorrelated motility influences: (1) volume fraction of migrating cells, (2) distribution of migrating cells, (3) shapes of migrating cell groups. These parameters influence mechanical coupling between migrating and resting subpopulations and consequently the constitutive model for long time regime. This modeling consideration indicates that additional experimental work is needed to confirm the feasibility of constitutive models which have been applied in literature for long time regime as: (1) relaxation of stress and strain, (2) storage and loss moduli as the function of time, (3) distribution of migrating cells.
PB  - Elsevier Sci Ltd, Oxford
T2  - Journal of Biomechanics
T1  - Viscoelasticity of multicellular surfaces
EP  - 8
SP  - 1
VL  - 60
DO  - 10.1016/j.jbiomech.2017.06.035
ER  - 

@article{
author = "Pajić-Lijaković, Ivana and Milivojević, Milan",
year = "2017",
abstract = "Various modeling approaches have been applied to describe viscoelasticity of multicellular surfaces. The viscoelasticity is considered within three time regimes: (1) short time regime for milliseconds to seconds time scale which corresponds to sub-cellular level; (2) middle time regime for several tens of seconds to several minutes time scale which corresponds to cellular level; and (3) long time regime for several tens of minutes to several hours time scale which corresponds to supra-celltilar level. Short and middle time regimes have been successfully elaborated in the literature, whereas long time viscoelasticity remains unclear. Long time regime accounts for collective cell migration. Collective cell migration could induce uncorrelated motility which has an impact to energy storage and dissipation during cell surface rearrangement. Uncorrelated motility influences: (1) volume fraction of migrating cells, (2) distribution of migrating cells, (3) shapes of migrating cell groups. These parameters influence mechanical coupling between migrating and resting subpopulations and consequently the constitutive model for long time regime. This modeling consideration indicates that additional experimental work is needed to confirm the feasibility of constitutive models which have been applied in literature for long time regime as: (1) relaxation of stress and strain, (2) storage and loss moduli as the function of time, (3) distribution of migrating cells.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Journal of Biomechanics",
title = "Viscoelasticity of multicellular surfaces",
pages = "8-1",
volume = "60",
doi = "10.1016/j.jbiomech.2017.06.035"
}

Pajić-Lijaković, I.,& Milivojević, M.. (2017). Viscoelasticity of multicellular surfaces. in Journal of Biomechanics
Elsevier Sci Ltd, Oxford., 60, 1-8.
https://doi.org/10.1016/j.jbiomech.2017.06.035

Pajić-Lijaković I, Milivojević M. Viscoelasticity of multicellular surfaces. in Journal of Biomechanics. 2017;60:1-8.
doi:10.1016/j.jbiomech.2017.06.035 .

Pajić-Lijaković, Ivana, Milivojević, Milan, "Viscoelasticity of multicellular surfaces" in Journal of Biomechanics, 60 (2017):1-8,
https://doi.org/10.1016/j.jbiomech.2017.06.035 . .

TY  - JOUR
AU  - Pajić-Lijaković, Ivana
AU  - Milivojević, Milan
PY  - 2017
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3636
AB  - Energy dissipation mostly represents unwanted outcome but in the biochemical processes it may alter the biochemical pathways. However, it is rarely considered in the literature although energy dissipation and its alteration due to the changes in cell microenvironment may improve methods for guiding chemical and biochemical processes in the desired directions. Deeper insight into the changes of metabolic activity of tumor cells exposed to osmotic stress or irradiation may offer the possibility of tumor growth reduction. In this work effects of the osmotic stress and irradiation on the thermodynamical affinity of tumor cells and their damping effects on metabolic energy dissipation were investigated and modeled. Although many various models were applied to consider the tumor restrictive growth they have not considered the metabolic energy dissipation. In this work a pseudo rheological model in the form of "the metabolic spring-pot element" is formulated to describe theoretically the metabolic susceptibility of tumor spheroid. This analog model relates the thermodynamical affinity of cell growth with the volume expansion of tumor spheroid under isotropic loading conditions. Spheroid relaxation induces anomalous nature of the metabolic energy dissipation which causes the damping effects on cell growth. The proposed model can be used for determining the metabolic energy "structure" in the context of restrictive cell growth as well as for predicting optimal doses for cancer curing in order to tailor the clinical treatment for each person and each type of cancer.
PB  - Springer/Plenum Publishers, New York
T2  - Journal of Bioenergetics and Biomembranes
T1  - Modeling of the metabolic energy dissipation for restricted tumor growth
EP  - 389
IS  - 5
SP  - 381
VL  - 49
DO  - 10.1007/s10863-017-9723-y
ER  - 

@article{
author = "Pajić-Lijaković, Ivana and Milivojević, Milan",
year = "2017",
abstract = "Energy dissipation mostly represents unwanted outcome but in the biochemical processes it may alter the biochemical pathways. However, it is rarely considered in the literature although energy dissipation and its alteration due to the changes in cell microenvironment may improve methods for guiding chemical and biochemical processes in the desired directions. Deeper insight into the changes of metabolic activity of tumor cells exposed to osmotic stress or irradiation may offer the possibility of tumor growth reduction. In this work effects of the osmotic stress and irradiation on the thermodynamical affinity of tumor cells and their damping effects on metabolic energy dissipation were investigated and modeled. Although many various models were applied to consider the tumor restrictive growth they have not considered the metabolic energy dissipation. In this work a pseudo rheological model in the form of "the metabolic spring-pot element" is formulated to describe theoretically the metabolic susceptibility of tumor spheroid. This analog model relates the thermodynamical affinity of cell growth with the volume expansion of tumor spheroid under isotropic loading conditions. Spheroid relaxation induces anomalous nature of the metabolic energy dissipation which causes the damping effects on cell growth. The proposed model can be used for determining the metabolic energy "structure" in the context of restrictive cell growth as well as for predicting optimal doses for cancer curing in order to tailor the clinical treatment for each person and each type of cancer.",
publisher = "Springer/Plenum Publishers, New York",
journal = "Journal of Bioenergetics and Biomembranes",
title = "Modeling of the metabolic energy dissipation for restricted tumor growth",
pages = "389-381",
number = "5",
volume = "49",
doi = "10.1007/s10863-017-9723-y"
}

Pajić-Lijaković, I.,& Milivojević, M.. (2017). Modeling of the metabolic energy dissipation for restricted tumor growth. in Journal of Bioenergetics and Biomembranes
Springer/Plenum Publishers, New York., 49(5), 381-389.
https://doi.org/10.1007/s10863-017-9723-y

Pajić-Lijaković I, Milivojević M. Modeling of the metabolic energy dissipation for restricted tumor growth. in Journal of Bioenergetics and Biomembranes. 2017;49(5):381-389.
doi:10.1007/s10863-017-9723-y .

Pajić-Lijaković, Ivana, Milivojević, Milan, "Modeling of the metabolic energy dissipation for restricted tumor growth" in Journal of Bioenergetics and Biomembranes, 49, no. 5 (2017):381-389,
https://doi.org/10.1007/s10863-017-9723-y . .

TY  - JOUR
AU  - Pajić-Lijaković, Ivana
AU  - Milivojević, Milan
AU  - Lević, Steva
AU  - Trifković, Kata T.
AU  - Stevanović-Dajić, Zora
AU  - Radosević, Radenko
AU  - Nedović, Viktor
AU  - Bugarski, Branko
PY  - 2017
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3666
AB  - Microenvironmentally restricted yeast cell growth within Ca-alginate beads with and without entrapped gas bubbles was considered based on experimental data. Cell growth dynamics was described by (1) the dimensionless cell number density as a function of the cell growth time and (2) the cell distribution per bead cross sections. One of the key control parameters for bioprocess optimization is the matrix resistance stress generated during immobilized cell expansion. The dynamics of the increase in matrix stress was described theoretically based on a multi-scale mathematical model. In order to estimate and reduce the accumulation of matrix stress we considered repeated stress relaxation cycles in separate rheological experiments without immobilized cells. The results revealed that the increase in resistance stress within the Ca-alginate matrix was significant (similar to 7 kPa) after 10 repeated cycles, even under a low compression strain of 2% per cycle. The stress could be reduced by using the Ca-alginate matrix with entrapped gas bubbles. The final cell concentration within the beads with entrapped bubbles was 3.3 times higher in comparison with the beads without bubbles. The bubbles could locally amortize the compression effects within the surrounding cell clusters.
PB  - Elsevier Sci Ltd, Oxford
T2  - Process Biochemistry
T1  - Matrix resistance stress: A key parameter for immobilized cell growth regulation
EP  - 43
SP  - 30
VL  - 52
DO  - 10.1016/j.procbio.2016.10.017
ER  - 

@article{
author = "Pajić-Lijaković, Ivana and Milivojević, Milan and Lević, Steva and Trifković, Kata T. and Stevanović-Dajić, Zora and Radosević, Radenko and Nedović, Viktor and Bugarski, Branko",
year = "2017",
abstract = "Microenvironmentally restricted yeast cell growth within Ca-alginate beads with and without entrapped gas bubbles was considered based on experimental data. Cell growth dynamics was described by (1) the dimensionless cell number density as a function of the cell growth time and (2) the cell distribution per bead cross sections. One of the key control parameters for bioprocess optimization is the matrix resistance stress generated during immobilized cell expansion. The dynamics of the increase in matrix stress was described theoretically based on a multi-scale mathematical model. In order to estimate and reduce the accumulation of matrix stress we considered repeated stress relaxation cycles in separate rheological experiments without immobilized cells. The results revealed that the increase in resistance stress within the Ca-alginate matrix was significant (similar to 7 kPa) after 10 repeated cycles, even under a low compression strain of 2% per cycle. The stress could be reduced by using the Ca-alginate matrix with entrapped gas bubbles. The final cell concentration within the beads with entrapped bubbles was 3.3 times higher in comparison with the beads without bubbles. The bubbles could locally amortize the compression effects within the surrounding cell clusters.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Process Biochemistry",
title = "Matrix resistance stress: A key parameter for immobilized cell growth regulation",
pages = "43-30",
volume = "52",
doi = "10.1016/j.procbio.2016.10.017"
}

Pajić-Lijaković, I., Milivojević, M., Lević, S., Trifković, K. T., Stevanović-Dajić, Z., Radosević, R., Nedović, V.,& Bugarski, B.. (2017). Matrix resistance stress: A key parameter for immobilized cell growth regulation. in Process Biochemistry
Elsevier Sci Ltd, Oxford., 52, 30-43.
https://doi.org/10.1016/j.procbio.2016.10.017

Pajić-Lijaković I, Milivojević M, Lević S, Trifković KT, Stevanović-Dajić Z, Radosević R, Nedović V, Bugarski B. Matrix resistance stress: A key parameter for immobilized cell growth regulation. in Process Biochemistry. 2017;52:30-43.
doi:10.1016/j.procbio.2016.10.017 .

Pajić-Lijaković, Ivana, Milivojević, Milan, Lević, Steva, Trifković, Kata T., Stevanović-Dajić, Zora, Radosević, Radenko, Nedović, Viktor, Bugarski, Branko, "Matrix resistance stress: A key parameter for immobilized cell growth regulation" in Process Biochemistry, 52 (2017):30-43,
https://doi.org/10.1016/j.procbio.2016.10.017 . .

TY  - JOUR
AU  - Pajić-Lijaković, Ivana
AU  - Milivojević, Milan
PY  - 2017
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3684
AB  - The mean features of cell surface rearrangement during cell aggregate rounding after uni-axial compression between parallel plates are considered. This is based on long-time rheological modeling approaches in order to shed further light on collective cell migration. Many aspects of cell migration at the supra-cellular level, such as the coordination between surrounding migrating cell groups that leads to uncorrelated motility, have remained unclear. Aggregate shape changes during rounding are considered depending on the size and homogeneity of 2-D and 3-D cell aggregates. Cell aggregate shape changes that are taking place during successive relaxation cycles have various relaxation rates per cycle. Every relaxation rate is related to the corresponding cell migrating state. If most of the cells migrate per cycle, the relaxation rate is maximal. If most of the cells are in a resting state per cycle, the relaxation rate is nearing zero. If some cell groups migrate while the others, at the same time, stay in a resting state, the relaxation rate is lower than that obtained for the migrating cells. The relaxation rates per cycles are not random, but they have a tendency to gather around two or three values indicating an organized cell migrating pattern. Such behavior suggests that uncorrelated motility during collective cell migration in one cycle induces a decrease of the relaxation rate in the next cycle caused by an accumulation of cells in the resting state. However, cells have the ability to overcome these perturbations and re-establish an ordered migrating trend in the next cycle. These perturbations of the cell migrating state are more pronounced for: (1) more mobile cells, (2) a heterogeneous cell population, and (3) a larger cell population under the same experimental conditions.
PB  - Springer, Dordrecht
T2  - Journal of Biological Physics
T1  - Successive relaxation cycles during long-time cell aggregate rounding after uni-axial compression
EP  - 209
IS  - 2
SP  - 197
VL  - 43
DO  - 10.1007/s10867-017-9446-7
ER  - 

@article{
author = "Pajić-Lijaković, Ivana and Milivojević, Milan",
year = "2017",
abstract = "The mean features of cell surface rearrangement during cell aggregate rounding after uni-axial compression between parallel plates are considered. This is based on long-time rheological modeling approaches in order to shed further light on collective cell migration. Many aspects of cell migration at the supra-cellular level, such as the coordination between surrounding migrating cell groups that leads to uncorrelated motility, have remained unclear. Aggregate shape changes during rounding are considered depending on the size and homogeneity of 2-D and 3-D cell aggregates. Cell aggregate shape changes that are taking place during successive relaxation cycles have various relaxation rates per cycle. Every relaxation rate is related to the corresponding cell migrating state. If most of the cells migrate per cycle, the relaxation rate is maximal. If most of the cells are in a resting state per cycle, the relaxation rate is nearing zero. If some cell groups migrate while the others, at the same time, stay in a resting state, the relaxation rate is lower than that obtained for the migrating cells. The relaxation rates per cycles are not random, but they have a tendency to gather around two or three values indicating an organized cell migrating pattern. Such behavior suggests that uncorrelated motility during collective cell migration in one cycle induces a decrease of the relaxation rate in the next cycle caused by an accumulation of cells in the resting state. However, cells have the ability to overcome these perturbations and re-establish an ordered migrating trend in the next cycle. These perturbations of the cell migrating state are more pronounced for: (1) more mobile cells, (2) a heterogeneous cell population, and (3) a larger cell population under the same experimental conditions.",
publisher = "Springer, Dordrecht",
journal = "Journal of Biological Physics",
title = "Successive relaxation cycles during long-time cell aggregate rounding after uni-axial compression",
pages = "209-197",
number = "2",
volume = "43",
doi = "10.1007/s10867-017-9446-7"
}

Pajić-Lijaković, I.,& Milivojević, M.. (2017). Successive relaxation cycles during long-time cell aggregate rounding after uni-axial compression. in Journal of Biological Physics
Springer, Dordrecht., 43(2), 197-209.
https://doi.org/10.1007/s10867-017-9446-7

Pajić-Lijaković I, Milivojević M. Successive relaxation cycles during long-time cell aggregate rounding after uni-axial compression. in Journal of Biological Physics. 2017;43(2):197-209.
doi:10.1007/s10867-017-9446-7 .

Pajić-Lijaković, Ivana, Milivojević, Milan, "Successive relaxation cycles during long-time cell aggregate rounding after uni-axial compression" in Journal of Biological Physics, 43, no. 2 (2017):197-209,
https://doi.org/10.1007/s10867-017-9446-7 . .

TY  - JOUR
AU  - Slavnić, Danijela
AU  - Živković, Luka
AU  - Bjelić, Ana V.
AU  - Bugarski, Branko
AU  - Nikačević, Nikola
PY  - 2017
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3624
AB  - BACKGROUND: Oscillatory baffled reactors have good prospect for use in batch to continuous transition for many industries. For reliable design and scale up it is essential to mathematically describe mixing and flow pattern of oscillatory flow. The aim of this study is to investigate the effects of operating conditions on residence time distribution (RTD) of liquid phase in a continuous oscillatory baffled reactor (COBR) and to propose a correlation that accurately describes the flow pattern. RESULTS: Analysis of results obtained for a wide variety of operating conditions in two geometrically similar reactors show that increase of oscillation frequency and amplitude both decrease axial dispersion, with a more prominent effect of amplitude. Proposed power-law correlation is in very good agreement with all performed experiments. Peclet numbers predicted by this correlation are in reasonably good agreement with the literature experimental data and is much better than the ones obtained by the commonly used correlation, which contains more fitting parameters. CONCLUSION: Results show that relatively high amplitudes, low frequencies and low to moderate secondary non-oscillatory flow should be used to ensure effective mixing with a low net flow in COBR. Developed correlation offers a simple, yet reliable way to predict the macroscopic flow pattern of liquid in COBR.
PB  - Wiley, Hoboken
T2  - Journal of Chemical Technology and Biotechnology
T1  - Residence time distribution and Peclet number correlation for continuous oscillatory flow reactors
EP  - 2188
IS  - 8
SP  - 2178
VL  - 92
DO  - 10.1002/jctb.5242
ER  - 

@article{
author = "Slavnić, Danijela and Živković, Luka and Bjelić, Ana V. and Bugarski, Branko and Nikačević, Nikola",
year = "2017",
abstract = "BACKGROUND: Oscillatory baffled reactors have good prospect for use in batch to continuous transition for many industries. For reliable design and scale up it is essential to mathematically describe mixing and flow pattern of oscillatory flow. The aim of this study is to investigate the effects of operating conditions on residence time distribution (RTD) of liquid phase in a continuous oscillatory baffled reactor (COBR) and to propose a correlation that accurately describes the flow pattern. RESULTS: Analysis of results obtained for a wide variety of operating conditions in two geometrically similar reactors show that increase of oscillation frequency and amplitude both decrease axial dispersion, with a more prominent effect of amplitude. Proposed power-law correlation is in very good agreement with all performed experiments. Peclet numbers predicted by this correlation are in reasonably good agreement with the literature experimental data and is much better than the ones obtained by the commonly used correlation, which contains more fitting parameters. CONCLUSION: Results show that relatively high amplitudes, low frequencies and low to moderate secondary non-oscillatory flow should be used to ensure effective mixing with a low net flow in COBR. Developed correlation offers a simple, yet reliable way to predict the macroscopic flow pattern of liquid in COBR.",
publisher = "Wiley, Hoboken",
journal = "Journal of Chemical Technology and Biotechnology",
title = "Residence time distribution and Peclet number correlation for continuous oscillatory flow reactors",
pages = "2188-2178",
number = "8",
volume = "92",
doi = "10.1002/jctb.5242"
}

Slavnić, D., Živković, L., Bjelić, A. V., Bugarski, B.,& Nikačević, N.. (2017). Residence time distribution and Peclet number correlation for continuous oscillatory flow reactors. in Journal of Chemical Technology and Biotechnology
Wiley, Hoboken., 92(8), 2178-2188.
https://doi.org/10.1002/jctb.5242

Slavnić D, Živković L, Bjelić AV, Bugarski B, Nikačević N. Residence time distribution and Peclet number correlation for continuous oscillatory flow reactors. in Journal of Chemical Technology and Biotechnology. 2017;92(8):2178-2188.
doi:10.1002/jctb.5242 .

Slavnić, Danijela, Živković, Luka, Bjelić, Ana V., Bugarski, Branko, Nikačević, Nikola, "Residence time distribution and Peclet number correlation for continuous oscillatory flow reactors" in Journal of Chemical Technology and Biotechnology, 92, no. 8 (2017):2178-2188,
https://doi.org/10.1002/jctb.5242 . .

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

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

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

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

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

TY  - CHAP
AU  - Balanč, Bojana
AU  - Đorđević, Verica
AU  - Lević, Steva
AU  - Milanović, Jelena
AU  - Bugarski, Branko
AU  - Nedović, Viktor
PY  - 2016
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6136
AB  - Flavors are one of the most important ingredients in the food industry since they have a huge inuence on consumer satisfaction and make product taste more attractive to the user (Madene et al. 2006). There are varieties of natural and synthetic avors, and all of them are dened as combinations of taste, smell, and trigeminal stimuli (Zuidam and Heinrich 2010). In general, volatile avors that interact with receptors in the mouth and nose cavity are usually called aroma. Aromas contain many volatile and fragrance organic molecules, which can be classied as esters, linear terpenes, cyclic terpenes, aromatic, amines, etc. At room temperature, most of aromas are liquids (usually oils) but they can be also in gas or even in solid state (e.g., vanillin, camphor, and menthol). It is known that aroma molecules are very sensitive to light, oxygen, humidity, and high temperatures. Moreover, some of the chemically unstable avors (e.g., citral) when degrading over time start to create off-avors (Maswal and Dar 2014).
PB  - CRC Press
T2  - Ch. 17. In: Edible Films and Coatings: Fundamentals and Applications
T1  - Encapsulation of flavours and aromas: Controlled release
EP  - 344
SP  - 317
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6136
ER  - 

@inbook{
author = "Balanč, Bojana and Đorđević, Verica and Lević, Steva and Milanović, Jelena and Bugarski, Branko and Nedović, Viktor",
year = "2016",
abstract = "Flavors are one of the most important ingredients in the food industry since they have a huge inuence on consumer satisfaction and make product taste more attractive to the user (Madene et al. 2006). There are varieties of natural and synthetic avors, and all of them are dened as combinations of taste, smell, and trigeminal stimuli (Zuidam and Heinrich 2010). In general, volatile avors that interact with receptors in the mouth and nose cavity are usually called aroma. Aromas contain many volatile and fragrance organic molecules, which can be classied as esters, linear terpenes, cyclic terpenes, aromatic, amines, etc. At room temperature, most of aromas are liquids (usually oils) but they can be also in gas or even in solid state (e.g., vanillin, camphor, and menthol). It is known that aroma molecules are very sensitive to light, oxygen, humidity, and high temperatures. Moreover, some of the chemically unstable avors (e.g., citral) when degrading over time start to create off-avors (Maswal and Dar 2014).",
publisher = "CRC Press",
journal = "Ch. 17. In: Edible Films and Coatings: Fundamentals and Applications",
booktitle = "Encapsulation of flavours and aromas: Controlled release",
pages = "344-317",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6136"
}

Balanč, B., Đorđević, V., Lević, S., Milanović, J., Bugarski, B.,& Nedović, V.. (2016). Encapsulation of flavours and aromas: Controlled release. in Ch. 17. In: Edible Films and Coatings: Fundamentals and Applications
CRC Press., 317-344.
https://hdl.handle.net/21.15107/rcub_technorep_6136

Balanč B, Đorđević V, Lević S, Milanović J, Bugarski B, Nedović V. Encapsulation of flavours and aromas: Controlled release. in Ch. 17. In: Edible Films and Coatings: Fundamentals and Applications. 2016;:317-344.
https://hdl.handle.net/21.15107/rcub_technorep_6136 .

Balanč, Bojana, Đorđević, Verica, Lević, Steva, Milanović, Jelena, Bugarski, Branko, Nedović, Viktor, "Encapsulation of flavours and aromas: Controlled release" in Ch. 17. In: Edible Films and Coatings: Fundamentals and Applications (2016):317-344,
https://hdl.handle.net/21.15107/rcub_technorep_6136 .

TY  - JOUR
AU  - Vidović, Bojana
AU  - Milašinović, Nikola
AU  - Kotur-Stevuljević, Jelena
AU  - Dilber, Sanda P.
AU  - Kalagasidis Krušić, Melina
AU  - Đoržević, Brižita
AU  - Knežević-Jugović, Zorica
PY  - 2016
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3469
AB  - Alpha-lipoic acid is an organosulphur compound well-known for its therapeutic potential and antioxidant properties. However, the effective use of alpha-lipoic acid depends on biological plasma half-life and its preserving stability, which could be improved by encapsulation. In this study, alpha-lipoic acid was incorporated into chitosan microparticles obtained by reverse emulsion crosslinking technique, as well as into microparticles of alginate/gelatin crosslinked with zinc ions. Encapsulation of alpha-lipoic acid in both cases was carried out by swelling of synthesized dried microparticles by their dipping in a solution of the active substance under strictly controlled conditions. Encapsulation efficiency of alpha-lipoic acid obtained in this study was up to 53.9%. The structural interaction of alpha-lipoic acid with the carriers was revealed by Fourier transform infrared spectroscopy. In vitro released studies showed that controlled release of alpha-lipoic acid was achieved through its encapsulation into chitosan microparticles. The results of in vitro antioxidative activity assays of released alpha-lipoic acid indicated that antioxidant activity was preserved at a satisfactory level. These obtained results suggested that chitosan microparticles could be suitable for modeling the controlled release of alpha-lipoic acid.
PB  - Savez hemijskih inženjera, Beograd
T2  - Hemijska industrija
T1  - Encapsulation of alpha-lipoic acid into chitosan and alginate/gelatin hydrogel microparticles and its in vitro antioxidant activity
EP  - 58
IS  - 1
SP  - 49
VL  - 70
DO  - 10.2298/HEMIND141119010V
ER  - 

@article{
author = "Vidović, Bojana and Milašinović, Nikola and Kotur-Stevuljević, Jelena and Dilber, Sanda P. and Kalagasidis Krušić, Melina and Đoržević, Brižita and Knežević-Jugović, Zorica",
year = "2016",
abstract = "Alpha-lipoic acid is an organosulphur compound well-known for its therapeutic potential and antioxidant properties. However, the effective use of alpha-lipoic acid depends on biological plasma half-life and its preserving stability, which could be improved by encapsulation. In this study, alpha-lipoic acid was incorporated into chitosan microparticles obtained by reverse emulsion crosslinking technique, as well as into microparticles of alginate/gelatin crosslinked with zinc ions. Encapsulation of alpha-lipoic acid in both cases was carried out by swelling of synthesized dried microparticles by their dipping in a solution of the active substance under strictly controlled conditions. Encapsulation efficiency of alpha-lipoic acid obtained in this study was up to 53.9%. The structural interaction of alpha-lipoic acid with the carriers was revealed by Fourier transform infrared spectroscopy. In vitro released studies showed that controlled release of alpha-lipoic acid was achieved through its encapsulation into chitosan microparticles. The results of in vitro antioxidative activity assays of released alpha-lipoic acid indicated that antioxidant activity was preserved at a satisfactory level. These obtained results suggested that chitosan microparticles could be suitable for modeling the controlled release of alpha-lipoic acid.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Hemijska industrija",
title = "Encapsulation of alpha-lipoic acid into chitosan and alginate/gelatin hydrogel microparticles and its in vitro antioxidant activity",
pages = "58-49",
number = "1",
volume = "70",
doi = "10.2298/HEMIND141119010V"
}

Vidović, B., Milašinović, N., Kotur-Stevuljević, J., Dilber, S. P., Kalagasidis Krušić, M., Đoržević, B.,& Knežević-Jugović, Z.. (2016). Encapsulation of alpha-lipoic acid into chitosan and alginate/gelatin hydrogel microparticles and its in vitro antioxidant activity. in Hemijska industrija
Savez hemijskih inženjera, Beograd., 70(1), 49-58.
https://doi.org/10.2298/HEMIND141119010V

Vidović B, Milašinović N, Kotur-Stevuljević J, Dilber SP, Kalagasidis Krušić M, Đoržević B, Knežević-Jugović Z. Encapsulation of alpha-lipoic acid into chitosan and alginate/gelatin hydrogel microparticles and its in vitro antioxidant activity. in Hemijska industrija. 2016;70(1):49-58.
doi:10.2298/HEMIND141119010V .

Vidović, Bojana, Milašinović, Nikola, Kotur-Stevuljević, Jelena, Dilber, Sanda P., Kalagasidis Krušić, Melina, Đoržević, Brižita, Knežević-Jugović, Zorica, "Encapsulation of alpha-lipoic acid into chitosan and alginate/gelatin hydrogel microparticles and its in vitro antioxidant activity" in Hemijska industrija, 70, no. 1 (2016):49-58,
https://doi.org/10.2298/HEMIND141119010V . .

TY  - JOUR
AU  - Klaus, Anita
AU  - Kozarski, Maja
AU  - Vunduk, Jovana
AU  - Petrović, Predrag
AU  - Nikšić, Miomir
PY  - 2016
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3187
AB  - Hot water extract (AN), partially purified polysaccharides (AP) and hot alkali extract (ANa) obtained from wild mushroom G. applanatum were examined for their antibacterial and antifungal activity. Five Gram negative (Proteus hauseri, Escherichia coli O157:H7, Salmonella Enteritidis, Shigella sonnei, Yersinia enterocolitica), five Gram positive (Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus, Geobacillus stearothermophyllus, Enterococcus faecalis) bacterial strains, as well as two fungal strains (Candida albicans and Cryptococcus neoformans), all belonging to the American Type Culture Collection (ATCC), were tested by broth microdilution assay. In general, Gram-positive bacteria were more sensitive in the presence of tested extracts than Gram-negative bacterial species. Almost all tested extracts demonstrated a high microbistatic potential, and in most cases the microbicidal effect also has been reached. The best antibacterial effect of hot water alkali extract, ANa, was observed in the case of E. faecalis (MIC 0.039 mg/mL, MBC 1.25 mg/mL), while the same extract was the most effective antifungal agent towards C. neoformans (MIC 0.078 mg/mL, MFC 2.5 mg/mL). This research indicates possibility to use selected extracts, obtained from the mushroom G. applanatum, in order to prevent the development of some pathogenic microorganisms and food spoilage.
AB  - Ispitivana je antibakterijska i antifungalna aktivnost vrelog vodenog ekstrakta (AN), parcijalno prečišćenog polisaharidnog ekstrakta (AP) i vrelog alkalnog ekstrakta, dobijenih iz G. applanatum, gljive iz prirode. Pet Gram negativnih (Proteus hauseri, Escherichia coli O157:H7, Salmonella Enteritidis, Shigella sonnei, Yersinia enterocolitica), pet Gram pozitivnih (Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus, Geobacillus stearothermophyllus, Enterococcus faecalis) bakterijskih vrsta, kao i dva soja gljiva (Candida albicans and Cryptococcus neoformans), od kojih svi pripadaju Američkoj tipskoj kolekciji kultura (ATCC), testirani su mikrodilucionom metodom u bujonu. Generelno, Gram pozitivne bakterije su bile mnogo osetljivije u prisustvu testiranih ekstrakata nego Gram negativne bakterijske vrste. Skoro svi testirani ekstrakti pokazali su visok mikrobistatički potencijal, a u najvećem broju slučajeva dostignut je i mikrobicidni efekat. Najbolji antibakterijski efekat vrelog alkalnog ekstrakta, ANa, uočen je u slučaju E. faecalis (MIC 0.039 mg/mL, MBC 1.25 mg/mL), dok je ovaj ekstrakt bio i najefikasniji antifungalni agens prema C. neoformans (MIC 0.078 mg/mL, MFC 2.5 mg/mL). Ovo istraživanje ukazuje na mogućnost korišćenja odabranih ekstrakata dobijenih iz gljive G. applanatum u cilju prevencije razvoja nekih patogenih mikroorganizama i kvarenja hrane.
PB  - Institute for Medicinal Plants Research "Dr. Josif Pancic"
T2  - Lekovite sirovine
T1  - Antibacterial and antifungal potential of wild basidiomycete mushroom Ganoderma applanatum
T1  - Antibakterijski i antifungalni potencijal gljive Ganoderma applanatum bazidiomicete iz prirode
EP  - 46
IS  - 36
SP  - 37
DO  - 10.5937/leksir1636037K
ER  - 

@article{
author = "Klaus, Anita and Kozarski, Maja and Vunduk, Jovana and Petrović, Predrag and Nikšić, Miomir",
year = "2016",
abstract = "Hot water extract (AN), partially purified polysaccharides (AP) and hot alkali extract (ANa) obtained from wild mushroom G. applanatum were examined for their antibacterial and antifungal activity. Five Gram negative (Proteus hauseri, Escherichia coli O157:H7, Salmonella Enteritidis, Shigella sonnei, Yersinia enterocolitica), five Gram positive (Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus, Geobacillus stearothermophyllus, Enterococcus faecalis) bacterial strains, as well as two fungal strains (Candida albicans and Cryptococcus neoformans), all belonging to the American Type Culture Collection (ATCC), were tested by broth microdilution assay. In general, Gram-positive bacteria were more sensitive in the presence of tested extracts than Gram-negative bacterial species. Almost all tested extracts demonstrated a high microbistatic potential, and in most cases the microbicidal effect also has been reached. The best antibacterial effect of hot water alkali extract, ANa, was observed in the case of E. faecalis (MIC 0.039 mg/mL, MBC 1.25 mg/mL), while the same extract was the most effective antifungal agent towards C. neoformans (MIC 0.078 mg/mL, MFC 2.5 mg/mL). This research indicates possibility to use selected extracts, obtained from the mushroom G. applanatum, in order to prevent the development of some pathogenic microorganisms and food spoilage., Ispitivana je antibakterijska i antifungalna aktivnost vrelog vodenog ekstrakta (AN), parcijalno prečišćenog polisaharidnog ekstrakta (AP) i vrelog alkalnog ekstrakta, dobijenih iz G. applanatum, gljive iz prirode. Pet Gram negativnih (Proteus hauseri, Escherichia coli O157:H7, Salmonella Enteritidis, Shigella sonnei, Yersinia enterocolitica), pet Gram pozitivnih (Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus, Geobacillus stearothermophyllus, Enterococcus faecalis) bakterijskih vrsta, kao i dva soja gljiva (Candida albicans and Cryptococcus neoformans), od kojih svi pripadaju Američkoj tipskoj kolekciji kultura (ATCC), testirani su mikrodilucionom metodom u bujonu. Generelno, Gram pozitivne bakterije su bile mnogo osetljivije u prisustvu testiranih ekstrakata nego Gram negativne bakterijske vrste. Skoro svi testirani ekstrakti pokazali su visok mikrobistatički potencijal, a u najvećem broju slučajeva dostignut je i mikrobicidni efekat. Najbolji antibakterijski efekat vrelog alkalnog ekstrakta, ANa, uočen je u slučaju E. faecalis (MIC 0.039 mg/mL, MBC 1.25 mg/mL), dok je ovaj ekstrakt bio i najefikasniji antifungalni agens prema C. neoformans (MIC 0.078 mg/mL, MFC 2.5 mg/mL). Ovo istraživanje ukazuje na mogućnost korišćenja odabranih ekstrakata dobijenih iz gljive G. applanatum u cilju prevencije razvoja nekih patogenih mikroorganizama i kvarenja hrane.",
publisher = "Institute for Medicinal Plants Research "Dr. Josif Pancic"",
journal = "Lekovite sirovine",
title = "Antibacterial and antifungal potential of wild basidiomycete mushroom Ganoderma applanatum, Antibakterijski i antifungalni potencijal gljive Ganoderma applanatum bazidiomicete iz prirode",
pages = "46-37",
number = "36",
doi = "10.5937/leksir1636037K"
}

Klaus, A., Kozarski, M., Vunduk, J., Petrović, P.,& Nikšić, M.. (2016). Antibacterial and antifungal potential of wild basidiomycete mushroom Ganoderma applanatum. in Lekovite sirovine
Institute for Medicinal Plants Research "Dr. Josif Pancic".(36), 37-46.
https://doi.org/10.5937/leksir1636037K

Klaus A, Kozarski M, Vunduk J, Petrović P, Nikšić M. Antibacterial and antifungal potential of wild basidiomycete mushroom Ganoderma applanatum. in Lekovite sirovine. 2016;(36):37-46.
doi:10.5937/leksir1636037K .

Klaus, Anita, Kozarski, Maja, Vunduk, Jovana, Petrović, Predrag, Nikšić, Miomir, "Antibacterial and antifungal potential of wild basidiomycete mushroom Ganoderma applanatum" in Lekovite sirovine, no. 36 (2016):37-46,
https://doi.org/10.5937/leksir1636037K . .

TY  - JOUR
AU  - Đorđević, Verica
AU  - Paraskevopoulou, Adamantini
AU  - Mantzouridou, Fani
AU  - Lalou, Sofia
AU  - Pantić, Milena
AU  - Bugarski, Branko
AU  - Nedović, Viktor
PY  - 2016
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3416
AB  - The food processing industry is one of the largest manufacturing industries worldwide. This industry handles and processes numerous raw materials and finished products in powdered and particulate forms. New trends of living impose food which fulfill many criteria (tasteful, healthy, of nice appearance). Therefore, the improvement of the existing technologies and development of the new ones is inevitable. In this sense, future competitiveness may be critically dependent on the knowledge obtained by research activities in the field of encapsulation technologies. Encapsulation has a large impact on different aspects of food industry as it is evidenced from the huge number of published scientific papers, patents, and reports. Driven by the increasing consumers’ demand for more healthy, tasty, and safe food products, the need for edible systems able to protect and release functional compounds and the necessity for creation of a more sustainable industry, encapsulation has covered many issues relevant to food and nutrition.
PB  - Springer, New York
T2  - Emerging and Traditional Technologies for Safe, Healthy and Quality Food
T1  - Encapsulation Technologies for Food Industry
EP  - 382
SP  - 329
DO  - 10.1007/978-3-319-24040-4_18
ER  - 

@article{
author = "Đorđević, Verica and Paraskevopoulou, Adamantini and Mantzouridou, Fani and Lalou, Sofia and Pantić, Milena and Bugarski, Branko and Nedović, Viktor",
year = "2016",
abstract = "The food processing industry is one of the largest manufacturing industries worldwide. This industry handles and processes numerous raw materials and finished products in powdered and particulate forms. New trends of living impose food which fulfill many criteria (tasteful, healthy, of nice appearance). Therefore, the improvement of the existing technologies and development of the new ones is inevitable. In this sense, future competitiveness may be critically dependent on the knowledge obtained by research activities in the field of encapsulation technologies. Encapsulation has a large impact on different aspects of food industry as it is evidenced from the huge number of published scientific papers, patents, and reports. Driven by the increasing consumers’ demand for more healthy, tasty, and safe food products, the need for edible systems able to protect and release functional compounds and the necessity for creation of a more sustainable industry, encapsulation has covered many issues relevant to food and nutrition.",
publisher = "Springer, New York",
journal = "Emerging and Traditional Technologies for Safe, Healthy and Quality Food",
title = "Encapsulation Technologies for Food Industry",
pages = "382-329",
doi = "10.1007/978-3-319-24040-4_18"
}

Đorđević, V., Paraskevopoulou, A., Mantzouridou, F., Lalou, S., Pantić, M., Bugarski, B.,& Nedović, V.. (2016). Encapsulation Technologies for Food Industry. in Emerging and Traditional Technologies for Safe, Healthy and Quality Food
Springer, New York., 329-382.
https://doi.org/10.1007/978-3-319-24040-4_18

Đorđević V, Paraskevopoulou A, Mantzouridou F, Lalou S, Pantić M, Bugarski B, Nedović V. Encapsulation Technologies for Food Industry. in Emerging and Traditional Technologies for Safe, Healthy and Quality Food. 2016;:329-382.
doi:10.1007/978-3-319-24040-4_18 .

Đorđević, Verica, Paraskevopoulou, Adamantini, Mantzouridou, Fani, Lalou, Sofia, Pantić, Milena, Bugarski, Branko, Nedović, Viktor, "Encapsulation Technologies for Food Industry" in Emerging and Traditional Technologies for Safe, Healthy and Quality Food (2016):329-382,
https://doi.org/10.1007/978-3-319-24040-4_18 . .

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 . .