TY  - CHAP
AU  - Filipčev, Bojana
AU  - Đalović, Ivica
AU  - Nježić, Zvonko
AU  - Šimurina, Olivera
AU  - Bekavac, Goran
AU  - Pojić, Milica
PY  - 2023
UR  - http://fiver.ifvcns.rs/handle/123456789/3081
AB  - This chapter discusses the maize production in the world is mostly attributed to the development of technology and the seed industry, increased agro-efficiency, innovative maize food, and technical maize products, and, principally, innovation and increased production of bioethanol and biodiesel. The physical properties of maize grains are a group of important quality attributes, in addition to the chemical composition and cellular structure of the grains. Besides the proportion of glassy versus floury endosperm, hardness is also affected by the endosperm cell structure and pericarp thickness. Cellular compactness, cell sizes, and cell wall thickness all affect the kernel hardness but the most important is the endosperm cell structure: starch granules are surrounded with continuous protein matrix which is thinner and weaker in floury endosperm. Density is defined as a ratio of weight and volume and expresses the weight of unit volume i.e. specific weight. It is expressed as bulk density or true density.
PB  - CRC Press Taylor & Francis
T2  - Maize: Nutritional Composition, Processing, and Industrial Uses
T1  - Physical and milling properties of maize
EP  - 35
SP  - 1
DO  - https://doi.org/10.1201/9781003245230
DO  - 10.1201/9781003245230-1
ER  - 

@inbook{
author = "Filipčev, Bojana and Đalović, Ivica and Nježić, Zvonko and Šimurina, Olivera and Bekavac, Goran and Pojić, Milica",
year = "2023",
abstract = "This chapter discusses the maize production in the world is mostly attributed to the development of technology and the seed industry, increased agro-efficiency, innovative maize food, and technical maize products, and, principally, innovation and increased production of bioethanol and biodiesel. The physical properties of maize grains are a group of important quality attributes, in addition to the chemical composition and cellular structure of the grains. Besides the proportion of glassy versus floury endosperm, hardness is also affected by the endosperm cell structure and pericarp thickness. Cellular compactness, cell sizes, and cell wall thickness all affect the kernel hardness but the most important is the endosperm cell structure: starch granules are surrounded with continuous protein matrix which is thinner and weaker in floury endosperm. Density is defined as a ratio of weight and volume and expresses the weight of unit volume i.e. specific weight. It is expressed as bulk density or true density.",
publisher = "CRC Press Taylor & Francis",
journal = "Maize: Nutritional Composition, Processing, and Industrial Uses",
booktitle = "Physical and milling properties of maize",
pages = "35-1",
doi = "https://doi.org/10.1201/9781003245230, 10.1201/9781003245230-1"
}

Filipčev, B., Đalović, I., Nježić, Z., Šimurina, O., Bekavac, G.,& Pojić, M.. (2023). Physical and milling properties of maize. in Maize: Nutritional Composition, Processing, and Industrial Uses
CRC Press Taylor & Francis., 1-35.
https://doi.org/https://doi.org/10.1201/9781003245230

Filipčev B, Đalović I, Nježić Z, Šimurina O, Bekavac G, Pojić M. Physical and milling properties of maize. in Maize: Nutritional Composition, Processing, and Industrial Uses. 2023;:1-35.
doi:https://doi.org/10.1201/9781003245230 .

Filipčev, Bojana, Đalović, Ivica, Nježić, Zvonko, Šimurina, Olivera, Bekavac, Goran, Pojić, Milica, "Physical and milling properties of maize" in Maize: Nutritional Composition, Processing, and Industrial Uses (2023):1-35,
https://doi.org/https://doi.org/10.1201/9781003245230 . .

TY  - CONF
AU  - Šimurina, Olivera
AU  - Nježić, Zvonko
AU  - Filipčev, Bojana
AU  - Cvetković, Biljana
AU  - Đalović, Ivica
AU  - Bekavac, Goran
PY  - 2022
UR  - http://fiver.ifvcns.rs/handle/123456789/2808
AB  - Tortilla chips belong to the snack product group, which are popular foods in the diet of the widest population. However, they are characterized by an increased content of fat and salt, while the dietary fibers content is decreased. Snack products with such a nutritional composition can cause metabolic disorders cardiovascular and oncological diseases. The main goal of this research was to formulate nutritionally improved tortilla chips, with reduced fat and salt content and increased fiber content. This can be achieved by applying a basic raw material with functional properties such as dark red corn, as well as by modification in the final stage of processing tortilla chips. Dark red corn is a highly nutritional raw material with health effect derived from anthocyanins and other phenolic compounds. Flour from dark red corn was utilized for the production of tortilla chips. The proportions at the final mix were 80:20 mass percents (corn: wheat). Tortilla chips were moulded and baked in a preheated oven at 200°C for 10 min.
PB  - Banja Luka : University of Banja Luka, Faculty of Agriculture
C3  - Book of Abstracts, 11th International Symposium of Agricultural Sciences “AgroReS 2022", 26-28 May 2022, Trebinje, Bosnia and Herzegovina
T1  - Quality characteristics of tortilla chips based on dark red corn
EP  - 67
SP  - 67
UR  - https://hdl.handle.net/21.15107/rcub_fiver_2808
ER  - 

@conference{
author = "Šimurina, Olivera and Nježić, Zvonko and Filipčev, Bojana and Cvetković, Biljana and Đalović, Ivica and Bekavac, Goran",
year = "2022",
abstract = "Tortilla chips belong to the snack product group, which are popular foods in the diet of the widest population. However, they are characterized by an increased content of fat and salt, while the dietary fibers content is decreased. Snack products with such a nutritional composition can cause metabolic disorders cardiovascular and oncological diseases. The main goal of this research was to formulate nutritionally improved tortilla chips, with reduced fat and salt content and increased fiber content. This can be achieved by applying a basic raw material with functional properties such as dark red corn, as well as by modification in the final stage of processing tortilla chips. Dark red corn is a highly nutritional raw material with health effect derived from anthocyanins and other phenolic compounds. Flour from dark red corn was utilized for the production of tortilla chips. The proportions at the final mix were 80:20 mass percents (corn: wheat). Tortilla chips were moulded and baked in a preheated oven at 200°C for 10 min.",
publisher = "Banja Luka : University of Banja Luka, Faculty of Agriculture",
journal = "Book of Abstracts, 11th International Symposium of Agricultural Sciences “AgroReS 2022", 26-28 May 2022, Trebinje, Bosnia and Herzegovina",
title = "Quality characteristics of tortilla chips based on dark red corn",
pages = "67-67",
url = "https://hdl.handle.net/21.15107/rcub_fiver_2808"
}

Šimurina, O., Nježić, Z., Filipčev, B., Cvetković, B., Đalović, I.,& Bekavac, G.. (2022). Quality characteristics of tortilla chips based on dark red corn. in Book of Abstracts, 11th International Symposium of Agricultural Sciences “AgroReS 2022", 26-28 May 2022, Trebinje, Bosnia and Herzegovina
Banja Luka : University of Banja Luka, Faculty of Agriculture., 67-67.
https://hdl.handle.net/21.15107/rcub_fiver_2808

Šimurina O, Nježić Z, Filipčev B, Cvetković B, Đalović I, Bekavac G. Quality characteristics of tortilla chips based on dark red corn. in Book of Abstracts, 11th International Symposium of Agricultural Sciences “AgroReS 2022", 26-28 May 2022, Trebinje, Bosnia and Herzegovina. 2022;:67-67.
https://hdl.handle.net/21.15107/rcub_fiver_2808 .

Šimurina, Olivera, Nježić, Zvonko, Filipčev, Bojana, Cvetković, Biljana, Đalović, Ivica, Bekavac, Goran, "Quality characteristics of tortilla chips based on dark red corn" in Book of Abstracts, 11th International Symposium of Agricultural Sciences “AgroReS 2022", 26-28 May 2022, Trebinje, Bosnia and Herzegovina (2022):67-67,
https://hdl.handle.net/21.15107/rcub_fiver_2808 .