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 .

TY  - JOUR
AU  - Bodroža-Solarov, Marija
AU  - Grobelnik-Mlakar, Silva
AU  - Pezo, Lato
AU  - Keleman, Svetlana
AU  - Ilin, Sonja
AU  - Marić, Boško
AU  - Filipčev, Bojana
PY  - 2021
UR  - http://fiver.ifvcns.rs/handle/123456789/9
AB  - BACKGROUND In the present paper, a method for differentiation between common and spelt wheat grown in different farming systems (biodynamic, ecological, integrated, conventional), based on biomarkers identified from aqueous flour extracts (nitrogen and 14 soluble carbohydrates) was employed. RESULTS The identification and determination of soluble carbohydrate content were carried out using gas chromatography-mass spectrometry, with the UV spectrum generated by mass spectrometry for comparison with the WILEY database. Soluble carbohydrates were determined in the peak area between 21.92 and 43.63 min(-1) retention time. The obtained data set was analyzed by multivariate statistical techniques. It was revealed that common wheat exerted a much more pronounced tendency than spelt wheat to be influenced by the farming system. CONCLUSION This differentiation was particularly well visualized after subjecting the data set to principal component analysis (PCA) and cluster analysis (CA). In the PCA graph, all spelt samples were positioned closer to the corresponding control sample, in contrast to the wheat samples, which were distributed over a huge area in the factor space. CA showed that the spelt samples grown under different farming systems were highly similar and grouped into one cluster. Common wheat samples cultivated under organic, biodynamic and integrated system were similar and represented the second cluster, whereas that cultivated under the conventional system was clearly separated from other samples.
PB  - Wiley, Hoboken
T2  - Journal of The Science of Food & Agriculture
T1  - Identification of biomarkers in hydrosoluble extracts from spelt and wheat cultivated in different production systems
DO  - 10.1002/jsfa.10971
ER  - 

@article{
author = "Bodroža-Solarov, Marija and Grobelnik-Mlakar, Silva and Pezo, Lato and Keleman, Svetlana and Ilin, Sonja and Marić, Boško and Filipčev, Bojana",
year = "2021",
abstract = "BACKGROUND In the present paper, a method for differentiation between common and spelt wheat grown in different farming systems (biodynamic, ecological, integrated, conventional), based on biomarkers identified from aqueous flour extracts (nitrogen and 14 soluble carbohydrates) was employed. RESULTS The identification and determination of soluble carbohydrate content were carried out using gas chromatography-mass spectrometry, with the UV spectrum generated by mass spectrometry for comparison with the WILEY database. Soluble carbohydrates were determined in the peak area between 21.92 and 43.63 min(-1) retention time. The obtained data set was analyzed by multivariate statistical techniques. It was revealed that common wheat exerted a much more pronounced tendency than spelt wheat to be influenced by the farming system. CONCLUSION This differentiation was particularly well visualized after subjecting the data set to principal component analysis (PCA) and cluster analysis (CA). In the PCA graph, all spelt samples were positioned closer to the corresponding control sample, in contrast to the wheat samples, which were distributed over a huge area in the factor space. CA showed that the spelt samples grown under different farming systems were highly similar and grouped into one cluster. Common wheat samples cultivated under organic, biodynamic and integrated system were similar and represented the second cluster, whereas that cultivated under the conventional system was clearly separated from other samples.",
publisher = "Wiley, Hoboken",
journal = "Journal of The Science of Food & Agriculture",
title = "Identification of biomarkers in hydrosoluble extracts from spelt and wheat cultivated in different production systems",
doi = "10.1002/jsfa.10971"
}

Bodroža-Solarov, M., Grobelnik-Mlakar, S., Pezo, L., Keleman, S., Ilin, S., Marić, B.,& Filipčev, B.. (2021). Identification of biomarkers in hydrosoluble extracts from spelt and wheat cultivated in different production systems. in Journal of The Science of Food & Agriculture
Wiley, Hoboken..
https://doi.org/10.1002/jsfa.10971

Bodroža-Solarov M, Grobelnik-Mlakar S, Pezo L, Keleman S, Ilin S, Marić B, Filipčev B. Identification of biomarkers in hydrosoluble extracts from spelt and wheat cultivated in different production systems. in Journal of The Science of Food & Agriculture. 2021;.
doi:10.1002/jsfa.10971 .

Bodroža-Solarov, Marija, Grobelnik-Mlakar, Silva, Pezo, Lato, Keleman, Svetlana, Ilin, Sonja, Marić, Boško, Filipčev, Bojana, "Identification of biomarkers in hydrosoluble extracts from spelt and wheat cultivated in different production systems" in Journal of The Science of Food & Agriculture (2021),
https://doi.org/10.1002/jsfa.10971 . .