TY  - CHAP
AU  - Nedović, Viktor
AU  - Mantzouridou, Fani
AU  - Đorđević, Verica
AU  - Kalušević, Ana
AU  - Nenadi, Nikolaos
AU  - Bugarski, Branko
PY  - 2017
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3482
AB  - Food related materials that are discharged worldwide are residues of high organic load generated through different stages of food’s life cycle, from agricultural production up to postharvest handling, processing, retail and consumption. Typically, these substances are characterized as ‘waste’, in line with the definition given from the Waste Framework Directive (Commission Directive 2006/12/EC): “Waste: a material which the holder discards or indented or is required to discard”. The global amount of food waste is enormous, accounting for about 1.3 billion tons per yr (Gustavsson et al. 2011). This situation has created concerns worldwide due to environmental and economical problems.
T2  - Utilisation of Bioactive Compounds from Agricultural and Food Production Waste
T1  - Isolation, purification and encapsulation techniques for bioactive compounds from agricultural and food production waste
EP  - 194
SP  - 159
DO  - 10.1201/9781315151540
ER  - 

@inbook{
author = "Nedović, Viktor and Mantzouridou, Fani and Đorđević, Verica and Kalušević, Ana and Nenadi, Nikolaos and Bugarski, Branko",
year = "2017",
abstract = "Food related materials that are discharged worldwide are residues of high organic load generated through different stages of food’s life cycle, from agricultural production up to postharvest handling, processing, retail and consumption. Typically, these substances are characterized as ‘waste’, in line with the definition given from the Waste Framework Directive (Commission Directive 2006/12/EC): “Waste: a material which the holder discards or indented or is required to discard”. The global amount of food waste is enormous, accounting for about 1.3 billion tons per yr (Gustavsson et al. 2011). This situation has created concerns worldwide due to environmental and economical problems.",
journal = "Utilisation of Bioactive Compounds from Agricultural and Food Production Waste",
booktitle = "Isolation, purification and encapsulation techniques for bioactive compounds from agricultural and food production waste",
pages = "194-159",
doi = "10.1201/9781315151540"
}

Nedović, V., Mantzouridou, F., Đorđević, V., Kalušević, A., Nenadi, N.,& Bugarski, B.. (2017). Isolation, purification and encapsulation techniques for bioactive compounds from agricultural and food production waste. in Utilisation of Bioactive Compounds from Agricultural and Food Production Waste, 159-194.
https://doi.org/10.1201/9781315151540

Nedović V, Mantzouridou F, Đorđević V, Kalušević A, Nenadi N, Bugarski B. Isolation, purification and encapsulation techniques for bioactive compounds from agricultural and food production waste. in Utilisation of Bioactive Compounds from Agricultural and Food Production Waste. 2017;:159-194.
doi:10.1201/9781315151540 .

Nedović, Viktor, Mantzouridou, Fani, Đorđević, Verica, Kalušević, Ana, Nenadi, Nikolaos, Bugarski, Branko, "Isolation, purification and encapsulation techniques for bioactive compounds from agricultural and food production waste" in Utilisation of Bioactive Compounds from Agricultural and Food Production Waste (2017):159-194,
https://doi.org/10.1201/9781315151540 . .

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  - Naziri, Eleni
AU  - Glišić, Sandra
AU  - Mantzouridou, Fani
AU  - Tsimidou, Maria Z.
AU  - Nedović, Viktor
AU  - Bugarski, Branko
PY  - 2016
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3423
AB  - Utilization of wastes from winery industry seems to be a cost-effective and an environmental friendly investment. A number of valuable components can be recovered from winery wastes and specifically from wine lees like tartaric acid, b-1,3-glucans, squalene. The main goal of this study was to apply supercritical carbon dioxide (SCCO2) extraction for the isolation of squalene from wine lees. The samples were collected during the fractionation at 12-30 MPa under isothermal conditions at 40 degrees C to monitor the changes in the chemical composition and extract yield with respect to pressure and CO2 consumption. Using SCCO2, total squalene content in the extracts was found to be 16.9 g/kg, a value comparable to the one obtained by using ultrasound assisted extraction (20.4 g/kg hexane extract) or a reference method (acid assisted extraction using organic solvents) (17.6 g/kg). Examination of lipid composition by TLC verified the absence of squalene oxidation products in the extracts marked previously as a drawback of the other extraction techniques.
PB  - Elsevier Science Bv, Amsterdam
T2  - Journal of Supercritical Fluids
T1  - Advantages of supercritical fluid extraction for recovery of squalene from wine lees
EP  - 565
SP  - 560
VL  - 107
DO  - 10.1016/j.supflu.2015.07.014
ER  - 

@article{
author = "Naziri, Eleni and Glišić, Sandra and Mantzouridou, Fani and Tsimidou, Maria Z. and Nedović, Viktor and Bugarski, Branko",
year = "2016",
abstract = "Utilization of wastes from winery industry seems to be a cost-effective and an environmental friendly investment. A number of valuable components can be recovered from winery wastes and specifically from wine lees like tartaric acid, b-1,3-glucans, squalene. The main goal of this study was to apply supercritical carbon dioxide (SCCO2) extraction for the isolation of squalene from wine lees. The samples were collected during the fractionation at 12-30 MPa under isothermal conditions at 40 degrees C to monitor the changes in the chemical composition and extract yield with respect to pressure and CO2 consumption. Using SCCO2, total squalene content in the extracts was found to be 16.9 g/kg, a value comparable to the one obtained by using ultrasound assisted extraction (20.4 g/kg hexane extract) or a reference method (acid assisted extraction using organic solvents) (17.6 g/kg). Examination of lipid composition by TLC verified the absence of squalene oxidation products in the extracts marked previously as a drawback of the other extraction techniques.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "Journal of Supercritical Fluids",
title = "Advantages of supercritical fluid extraction for recovery of squalene from wine lees",
pages = "565-560",
volume = "107",
doi = "10.1016/j.supflu.2015.07.014"
}

Naziri, E., Glišić, S., Mantzouridou, F., Tsimidou, M. Z., Nedović, V.,& Bugarski, B.. (2016). Advantages of supercritical fluid extraction for recovery of squalene from wine lees. in Journal of Supercritical Fluids
Elsevier Science Bv, Amsterdam., 107, 560-565.
https://doi.org/10.1016/j.supflu.2015.07.014

Naziri E, Glišić S, Mantzouridou F, Tsimidou MZ, Nedović V, Bugarski B. Advantages of supercritical fluid extraction for recovery of squalene from wine lees. in Journal of Supercritical Fluids. 2016;107:560-565.
doi:10.1016/j.supflu.2015.07.014 .

Naziri, Eleni, Glišić, Sandra, Mantzouridou, Fani, Tsimidou, Maria Z., Nedović, Viktor, Bugarski, Branko, "Advantages of supercritical fluid extraction for recovery of squalene from wine lees" in Journal of Supercritical Fluids, 107 (2016):560-565,
https://doi.org/10.1016/j.supflu.2015.07.014 . .

TY  - JOUR
AU  - Nedović, Viktor
AU  - Gibson, B.
AU  - Mantzouridou, Fani
AU  - Bugarski, Branko
AU  - Đorđević, Verica
AU  - Kalušević, Ana
AU  - Paraskevopoulou, Adamantini
AU  - Sandell, M.
AU  - Smogrovicova, D.
AU  - Yilmaztekin, Murat
PY  - 2015
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3017
AB  - Immobilized cell technology has shown a significant promotional effect on the fermentation of alcoholic beverages such as beer, wine and cider. However, genetic, morphological and physiological alterations occurring in immobilized yeast cells impact on aroma formation during fermentation processes. The focus of this review is exploitation of existing knowledge on the biochemistry and the biological role of flavour production in yeast for the biotechnological production of aroma compounds of industrial importance, by means of immobilized yeast. Various types of carrier materials and immobilization methods proposed for application in beer, wine, fruit wine, cider and mead production are presented. Engineering aspects with special emphasis on immobilized cell bioreactor design, operation and scale-up potential are also discussed. Ultimately, examples of products with improved quality properties within the alcoholic beverages are addressed, together with identification and description of the future perspectives and scope for cell immobilization in fermentation processes.
PB  - Wiley, Hoboken
T2  - Yeast
T1  - Aroma formation by immobilized yeast cells in fermentation processes
EP  - 216
IS  - 1
SP  - 173
VL  - 32
DO  - 10.1002/yea.3042
ER  - 

@article{
author = "Nedović, Viktor and Gibson, B. and Mantzouridou, Fani and Bugarski, Branko and Đorđević, Verica and Kalušević, Ana and Paraskevopoulou, Adamantini and Sandell, M. and Smogrovicova, D. and Yilmaztekin, Murat",
year = "2015",
abstract = "Immobilized cell technology has shown a significant promotional effect on the fermentation of alcoholic beverages such as beer, wine and cider. However, genetic, morphological and physiological alterations occurring in immobilized yeast cells impact on aroma formation during fermentation processes. The focus of this review is exploitation of existing knowledge on the biochemistry and the biological role of flavour production in yeast for the biotechnological production of aroma compounds of industrial importance, by means of immobilized yeast. Various types of carrier materials and immobilization methods proposed for application in beer, wine, fruit wine, cider and mead production are presented. Engineering aspects with special emphasis on immobilized cell bioreactor design, operation and scale-up potential are also discussed. Ultimately, examples of products with improved quality properties within the alcoholic beverages are addressed, together with identification and description of the future perspectives and scope for cell immobilization in fermentation processes.",
publisher = "Wiley, Hoboken",
journal = "Yeast",
title = "Aroma formation by immobilized yeast cells in fermentation processes",
pages = "216-173",
number = "1",
volume = "32",
doi = "10.1002/yea.3042"
}

Nedović, V., Gibson, B., Mantzouridou, F., Bugarski, B., Đorđević, V., Kalušević, A., Paraskevopoulou, A., Sandell, M., Smogrovicova, D.,& Yilmaztekin, M.. (2015). Aroma formation by immobilized yeast cells in fermentation processes. in Yeast
Wiley, Hoboken., 32(1), 173-216.
https://doi.org/10.1002/yea.3042

Nedović V, Gibson B, Mantzouridou F, Bugarski B, Đorđević V, Kalušević A, Paraskevopoulou A, Sandell M, Smogrovicova D, Yilmaztekin M. Aroma formation by immobilized yeast cells in fermentation processes. in Yeast. 2015;32(1):173-216.
doi:10.1002/yea.3042 .

Nedović, Viktor, Gibson, B., Mantzouridou, Fani, Bugarski, Branko, Đorđević, Verica, Kalušević, Ana, Paraskevopoulou, Adamantini, Sandell, M., Smogrovicova, D., Yilmaztekin, Murat, "Aroma formation by immobilized yeast cells in fermentation processes" in Yeast, 32, no. 1 (2015):173-216,
https://doi.org/10.1002/yea.3042 . .

TY  - JOUR
AU  - Lalou, Sofia
AU  - Mantzouridou, Fani
AU  - Paraskevopoulou, Adamantini
AU  - Bugarski, Branko
AU  - Lević, Steva
AU  - Nedović, Viktor
PY  - 2013
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/2454
AB  - The rising trend of bioflavour synthesis by microorganisms is hindered by the high manufacturing costs, partially attributed to the cost of the starting material. To overcome this limitation, in the present study, dilute-acid hydrolysate of orange peel was employed as a low-cost, rich in fermentable sugars substrate for the production of flavour-active compounds by Saccharomyces cerevisiae. With this purpose, the use of immobilized cell technology to protect cells against the various inhibitory compounds present in the hydrolysate was evaluated with regard to yeast viability, carbon and nitrogen consumption and cell ability to produce flavour active compounds. For cell immobilization the encapsulation in Ca alginate beads was used. The results were compared with those obtained using free-cell system. Based on the data obtained immobilized cells showed better growth performance and increased ability for de novo synthesis of volatile esters of "fruity" aroma (phenylethyl acetate, ethyl hexanoate, octanoate, decanoate and dodecanoate) than those of free cells. The potential for in situ production of new formulations containing flavour-active compounds derive from yeast cells and also from essential oil of orange peel (limonene, alpha-terpineol) was demonstrated by the fact that bioflavour mixture was found to accumulate within the beads. Furthermore, the ability of the immobilized yeast to perform efficiently repeated batch fermentations of orange peel hydrolysate for bioflavour production was successfully maintained after six consecutive cycles of a total period of 240 h.
PB  - Springer, New York
T2  - Applied Microbiology and Biotechnology
T1  - Bioflavour production from orange peel hydrolysate using immobilized Saccharomyces cerevisiae
EP  - 9407
IS  - 21
SP  - 9397
VL  - 97
DO  - 10.1007/s00253-013-5181-6
ER  - 

@article{
author = "Lalou, Sofia and Mantzouridou, Fani and Paraskevopoulou, Adamantini and Bugarski, Branko and Lević, Steva and Nedović, Viktor",
year = "2013",
abstract = "The rising trend of bioflavour synthesis by microorganisms is hindered by the high manufacturing costs, partially attributed to the cost of the starting material. To overcome this limitation, in the present study, dilute-acid hydrolysate of orange peel was employed as a low-cost, rich in fermentable sugars substrate for the production of flavour-active compounds by Saccharomyces cerevisiae. With this purpose, the use of immobilized cell technology to protect cells against the various inhibitory compounds present in the hydrolysate was evaluated with regard to yeast viability, carbon and nitrogen consumption and cell ability to produce flavour active compounds. For cell immobilization the encapsulation in Ca alginate beads was used. The results were compared with those obtained using free-cell system. Based on the data obtained immobilized cells showed better growth performance and increased ability for de novo synthesis of volatile esters of "fruity" aroma (phenylethyl acetate, ethyl hexanoate, octanoate, decanoate and dodecanoate) than those of free cells. The potential for in situ production of new formulations containing flavour-active compounds derive from yeast cells and also from essential oil of orange peel (limonene, alpha-terpineol) was demonstrated by the fact that bioflavour mixture was found to accumulate within the beads. Furthermore, the ability of the immobilized yeast to perform efficiently repeated batch fermentations of orange peel hydrolysate for bioflavour production was successfully maintained after six consecutive cycles of a total period of 240 h.",
publisher = "Springer, New York",
journal = "Applied Microbiology and Biotechnology",
title = "Bioflavour production from orange peel hydrolysate using immobilized Saccharomyces cerevisiae",
pages = "9407-9397",
number = "21",
volume = "97",
doi = "10.1007/s00253-013-5181-6"
}

Lalou, S., Mantzouridou, F., Paraskevopoulou, A., Bugarski, B., Lević, S.,& Nedović, V.. (2013). Bioflavour production from orange peel hydrolysate using immobilized Saccharomyces cerevisiae. in Applied Microbiology and Biotechnology
Springer, New York., 97(21), 9397-9407.
https://doi.org/10.1007/s00253-013-5181-6

Lalou S, Mantzouridou F, Paraskevopoulou A, Bugarski B, Lević S, Nedović V. Bioflavour production from orange peel hydrolysate using immobilized Saccharomyces cerevisiae. in Applied Microbiology and Biotechnology. 2013;97(21):9397-9407.
doi:10.1007/s00253-013-5181-6 .

Lalou, Sofia, Mantzouridou, Fani, Paraskevopoulou, Adamantini, Bugarski, Branko, Lević, Steva, Nedović, Viktor, "Bioflavour production from orange peel hydrolysate using immobilized Saccharomyces cerevisiae" in Applied Microbiology and Biotechnology, 97, no. 21 (2013):9397-9407,
https://doi.org/10.1007/s00253-013-5181-6 . .