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

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

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

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

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

TY  - JOUR
AU  - Đekić, Ilija
AU  - Vunduk, Jovana
AU  - Tomasević, Igor
AU  - Kozarski, Maja
AU  - Petrović, Predrag
AU  - Nikšić, Miomir
AU  - Pudja, Predrag
AU  - Klaus, Anita
PY  - 2017
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3702
AB  - The aim of this study was to analyze application of quality function deployment on examining the shelf life of Agaricus bisporus Portobello packed in modified atmosphere packaging stored for 22 d at 4 degrees C. Mushrooms were packaged under three modified atmosphere packaging conditions: high nitrogen packaging (HNP); low carbon dioxide packaging (LCP); low oxygen packaging (LOP). Packaging with air inside initially was used as the atmosphere treatment (AIR). In respect to color changes, total color difference and browning index showed the greatest range for HNP and the smallest range for LOP. Regarding sensory analysis, LOP and AIR had the best results for overall quality compared to LCP and HNP. Odor characteristics were best scored for LOP while AIR had the worst impact on this feature. The highest level of quality deterioration was observed for LCP and HNP mushrooms while AIR mushrooms had the lowest level of deterioration. Quality function deployment showed that the best 'Quality Score' was for LOP, followed by AIR. LCP and HNP had the worst 'Quality Score' during the entire shelf-life.
PB  - Elsevier Science Bv, Amsterdam
T2  - LWT-Food Science and Technology
T1  - Application of quality function deployment on shelf-life analysis of Agaricus bisporus Portobello
EP  - 89
SP  - 82
VL  - 78
DO  - 10.1016/j.lwt.2016.12.036
ER  - 

@article{
author = "Đekić, Ilija and Vunduk, Jovana and Tomasević, Igor and Kozarski, Maja and Petrović, Predrag and Nikšić, Miomir and Pudja, Predrag and Klaus, Anita",
year = "2017",
abstract = "The aim of this study was to analyze application of quality function deployment on examining the shelf life of Agaricus bisporus Portobello packed in modified atmosphere packaging stored for 22 d at 4 degrees C. Mushrooms were packaged under three modified atmosphere packaging conditions: high nitrogen packaging (HNP); low carbon dioxide packaging (LCP); low oxygen packaging (LOP). Packaging with air inside initially was used as the atmosphere treatment (AIR). In respect to color changes, total color difference and browning index showed the greatest range for HNP and the smallest range for LOP. Regarding sensory analysis, LOP and AIR had the best results for overall quality compared to LCP and HNP. Odor characteristics were best scored for LOP while AIR had the worst impact on this feature. The highest level of quality deterioration was observed for LCP and HNP mushrooms while AIR mushrooms had the lowest level of deterioration. Quality function deployment showed that the best 'Quality Score' was for LOP, followed by AIR. LCP and HNP had the worst 'Quality Score' during the entire shelf-life.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "LWT-Food Science and Technology",
title = "Application of quality function deployment on shelf-life analysis of Agaricus bisporus Portobello",
pages = "89-82",
volume = "78",
doi = "10.1016/j.lwt.2016.12.036"
}

Đekić, I., Vunduk, J., Tomasević, I., Kozarski, M., Petrović, P., Nikšić, M., Pudja, P.,& Klaus, A.. (2017). Application of quality function deployment on shelf-life analysis of Agaricus bisporus Portobello. in LWT-Food Science and Technology
Elsevier Science Bv, Amsterdam., 78, 82-89.
https://doi.org/10.1016/j.lwt.2016.12.036

Đekić I, Vunduk J, Tomasević I, Kozarski M, Petrović P, Nikšić M, Pudja P, Klaus A. Application of quality function deployment on shelf-life analysis of Agaricus bisporus Portobello. in LWT-Food Science and Technology. 2017;78:82-89.
doi:10.1016/j.lwt.2016.12.036 .

Đekić, Ilija, Vunduk, Jovana, Tomasević, Igor, Kozarski, Maja, Petrović, Predrag, Nikšić, Miomir, Pudja, Predrag, Klaus, Anita, "Application of quality function deployment on shelf-life analysis of Agaricus bisporus Portobello" in LWT-Food Science and Technology, 78 (2017):82-89,
https://doi.org/10.1016/j.lwt.2016.12.036 . .

TY  - JOUR
AU  - Đekić, Ilija
AU  - Vunduk, Jovana
AU  - Tomasević, Igor
AU  - Kozarski, Maja
AU  - Petrović, Predrag
AU  - Nikšić, Miomir
AU  - Pudja, Predrag
AU  - Klaus, Anita
PY  - 2017
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3723
AB  - BACKGROUNDThe aim of this study was to develop a total quality index and examine the effects of modified atmosphere packaging (MAP) on the quality of Agaricus bisporus mushrooms stored for 22 days at 4 degrees C. Mushrooms were packaged under three MAPs: high nitrogen packaging (HNP), low carbon dioxide packaging (LCP) and low oxygen packaging (LOP). Passive MAP with air inside initially was used as the atmosphere treatment (AIR). RESULTSThis research revealed two phases in quality deterioration of A. bisporus mushrooms. During the first week, most of the quality parameters were not statistically different. Thereafter, odor intensities were stronger for all four types of packaging. Color difference and browning index values showed significantly lower color changes for AIR and LOP compared with HNP and LCP mushrooms. CONCLUSIONThe best total quality index was calculated for LOP, followed by LCP and AIR. The findings of this study are useful with respect to examining two-component MAPs, separating the limiting factors (O-2 and CO2) and evaluating quality deterioration effects and the total quality index of A. bisporus mushrooms.
PB  - Wiley, Hoboken
T2  - Journal of the Science of Food and Agriculture
T1  - Total quality index of Agaricus bisporus mushrooms packed in modified atmosphere
EP  - 3021
IS  - 9
SP  - 3013
VL  - 97
DO  - 10.1002/jsfa.8142
ER  - 

@article{
author = "Đekić, Ilija and Vunduk, Jovana and Tomasević, Igor and Kozarski, Maja and Petrović, Predrag and Nikšić, Miomir and Pudja, Predrag and Klaus, Anita",
year = "2017",
abstract = "BACKGROUNDThe aim of this study was to develop a total quality index and examine the effects of modified atmosphere packaging (MAP) on the quality of Agaricus bisporus mushrooms stored for 22 days at 4 degrees C. Mushrooms were packaged under three MAPs: high nitrogen packaging (HNP), low carbon dioxide packaging (LCP) and low oxygen packaging (LOP). Passive MAP with air inside initially was used as the atmosphere treatment (AIR). RESULTSThis research revealed two phases in quality deterioration of A. bisporus mushrooms. During the first week, most of the quality parameters were not statistically different. Thereafter, odor intensities were stronger for all four types of packaging. Color difference and browning index values showed significantly lower color changes for AIR and LOP compared with HNP and LCP mushrooms. CONCLUSIONThe best total quality index was calculated for LOP, followed by LCP and AIR. The findings of this study are useful with respect to examining two-component MAPs, separating the limiting factors (O-2 and CO2) and evaluating quality deterioration effects and the total quality index of A. bisporus mushrooms.",
publisher = "Wiley, Hoboken",
journal = "Journal of the Science of Food and Agriculture",
title = "Total quality index of Agaricus bisporus mushrooms packed in modified atmosphere",
pages = "3021-3013",
number = "9",
volume = "97",
doi = "10.1002/jsfa.8142"
}

Đekić, I., Vunduk, J., Tomasević, I., Kozarski, M., Petrović, P., Nikšić, M., Pudja, P.,& Klaus, A.. (2017). Total quality index of Agaricus bisporus mushrooms packed in modified atmosphere. in Journal of the Science of Food and Agriculture
Wiley, Hoboken., 97(9), 3013-3021.
https://doi.org/10.1002/jsfa.8142

Đekić I, Vunduk J, Tomasević I, Kozarski M, Petrović P, Nikšić M, Pudja P, Klaus A. Total quality index of Agaricus bisporus mushrooms packed in modified atmosphere. in Journal of the Science of Food and Agriculture. 2017;97(9):3013-3021.
doi:10.1002/jsfa.8142 .

Đekić, Ilija, Vunduk, Jovana, Tomasević, Igor, Kozarski, Maja, Petrović, Predrag, Nikšić, Miomir, Pudja, Predrag, Klaus, Anita, "Total quality index of Agaricus bisporus mushrooms packed in modified atmosphere" in Journal of the Science of Food and Agriculture, 97, no. 9 (2017):3013-3021,
https://doi.org/10.1002/jsfa.8142 . .