TY  - CONF
AU  - Ilić, Petar
AU  - Banjac, Vojislav
AU  - Djuragić, Olivera
AU  - Rakita, Sladjana
AU  - Kokić, Bojana
AU  - Stojkov, Viktor Stojkov
AU  - Marjanović-Jeromela, Ana
PY  - 2023
UR  - http://fiver.ifvcns.rs/handle/123456789/3663
AB  - Cilj ovog istraživanja je ispitivanje nutritivne vrednosti i mogućnost primene hladno ceđenog ulja lanika dobijenog iz semena dva srpska genotipa lanika (NS Zlatka i NS Slatka) u hrani za kućne ljubimce. U tu svrhu određivan je masnokiselinski sastav, odnos ω-6 i ω-3 masnih kiselina, kao i aterogeni i trombogeni indeksi i hipoholesterolski/hiperholesterolski odnos. Takođe, određivan je i sadržaj liposolubilnih vitamina, bioaktivnih komponenti i antioksidativni kapacitet. Prikazani su i rezultati analize boje
AB  - The aim of this research is to investigate the nutritive value and the possibility of application of cold pressed camelina seed oil obtained from two Serbian camelina seed genotypes (NS Zlatka and NS Slatka) as a potential ingredient for pet food. For that purpose fatty acid profil, ω-6 and ω-3 ratio, atherogenic, thrombogenicity indexes and ratio of hypocholesterolemic to hypercholesterolemic were analysed. The study also included the investigation of the content of fat-soluble vitamins and the content of bioactive compounds as well as antioxidant capacity. The color of cold pressed oil was also determined
PB  - Novi Sad : Univerzitet u Novom Sadu, Tehnološki fakultet
PB  - Novi Sad : Institut za ratarstvo i povrtarstvo
PB  - Novi Sad : Industrijsko bilje
C3  - Zbomik radova, 64. Savetovanje “Proizvodnja i prerada uljarica”, Herceg Novi, 25-30. jun 2023.
T1  - Mogućnost upotrebe hladno ceđenog ulja lanika u ishrani kućnih ljubimaca
T1  - The possibility of application of cold pressed camelina seed oil in pet food
EP  - 166
SP  - 159
UR  - https://hdl.handle.net/21.15107/rcub_fiver_3663
ER  - 

@conference{
author = "Ilić, Petar and Banjac, Vojislav and Djuragić, Olivera and Rakita, Sladjana and Kokić, Bojana and Stojkov, Viktor Stojkov and Marjanović-Jeromela, Ana",
year = "2023",
abstract = "Cilj ovog istraživanja je ispitivanje nutritivne vrednosti i mogućnost primene hladno ceđenog ulja lanika dobijenog iz semena dva srpska genotipa lanika (NS Zlatka i NS Slatka) u hrani za kućne ljubimce. U tu svrhu određivan je masnokiselinski sastav, odnos ω-6 i ω-3 masnih kiselina, kao i aterogeni i trombogeni indeksi i hipoholesterolski/hiperholesterolski odnos. Takođe, određivan je i sadržaj liposolubilnih vitamina, bioaktivnih komponenti i antioksidativni kapacitet. Prikazani su i rezultati analize boje, The aim of this research is to investigate the nutritive value and the possibility of application of cold pressed camelina seed oil obtained from two Serbian camelina seed genotypes (NS Zlatka and NS Slatka) as a potential ingredient for pet food. For that purpose fatty acid profil, ω-6 and ω-3 ratio, atherogenic, thrombogenicity indexes and ratio of hypocholesterolemic to hypercholesterolemic were analysed. The study also included the investigation of the content of fat-soluble vitamins and the content of bioactive compounds as well as antioxidant capacity. The color of cold pressed oil was also determined",
publisher = "Novi Sad : Univerzitet u Novom Sadu, Tehnološki fakultet, Novi Sad : Institut za ratarstvo i povrtarstvo, Novi Sad : Industrijsko bilje",
journal = "Zbomik radova, 64. Savetovanje “Proizvodnja i prerada uljarica”, Herceg Novi, 25-30. jun 2023.",
title = "Mogućnost upotrebe hladno ceđenog ulja lanika u ishrani kućnih ljubimaca, The possibility of application of cold pressed camelina seed oil in pet food",
pages = "166-159",
url = "https://hdl.handle.net/21.15107/rcub_fiver_3663"
}

Ilić, P., Banjac, V., Djuragić, O., Rakita, S., Kokić, B., Stojkov, V. S.,& Marjanović-Jeromela, A.. (2023). Mogućnost upotrebe hladno ceđenog ulja lanika u ishrani kućnih ljubimaca. in Zbomik radova, 64. Savetovanje “Proizvodnja i prerada uljarica”, Herceg Novi, 25-30. jun 2023.
Novi Sad : Univerzitet u Novom Sadu, Tehnološki fakultet., 159-166.
https://hdl.handle.net/21.15107/rcub_fiver_3663

Ilić P, Banjac V, Djuragić O, Rakita S, Kokić B, Stojkov VS, Marjanović-Jeromela A. Mogućnost upotrebe hladno ceđenog ulja lanika u ishrani kućnih ljubimaca. in Zbomik radova, 64. Savetovanje “Proizvodnja i prerada uljarica”, Herceg Novi, 25-30. jun 2023.. 2023;:159-166.
https://hdl.handle.net/21.15107/rcub_fiver_3663 .

Ilić, Petar, Banjac, Vojislav, Djuragić, Olivera, Rakita, Sladjana, Kokić, Bojana, Stojkov, Viktor Stojkov, Marjanović-Jeromela, Ana, "Mogućnost upotrebe hladno ceđenog ulja lanika u ishrani kućnih ljubimaca" in Zbomik radova, 64. Savetovanje “Proizvodnja i prerada uljarica”, Herceg Novi, 25-30. jun 2023. (2023):159-166,
https://hdl.handle.net/21.15107/rcub_fiver_3663 .

TY  - CONF
AU  - Živančev, Dragan
AU  - Banjac, Vojislav
AU  - Mirosavljević, Milan
AU  - Jocković, Bojan
AU  - Brbaklić, Ljiljana
AU  - Aćin, Vladimir
AU  - Ilin, Sonja
PY  - 2019
UR  - http://fiver.ifvcns.rs/handle/123456789/2177
AB  - Together with corn and rice, barley and wheat are the most important cereal crops. Majority of the worldwide barley production is used in animal nutrition, mostly in pig and poultry diets. Wheat is major energy source primarily grown for food production but depending on the relative market prices of the major feed grains wheat could be highly included in animal diets particularly as corn replacement. Chemical characteristics and nutritional quality of barley and wheat greatly differs and depend of grain cultivar, geographical location and growing conditions. For the accurate formulation of animal diets knowledge on accurate chemical composition of the ingredients is mandatory. In this study chemical composition of five cultivars of winter barley (NS Litos, NS Maestral, Nonius, Novosadski 565 and NS Talos) and four winter wheat cultivars (NS Ilina, NS 40S, NS Mila and NS Obala) was determined. All analyzed cultivars of barley and wheat were grown at four different locations in northern Serbia (Bačka Topola, Kikinda, Senta and Subotica) and harvested in 2018 year. The chemical evaluation of barley and wheat samples included determination of moisture content, crude protein, crude fat, crude ash and crude fiber content. Test weight of all varieties is also determined.
AB  - Pšenica i ječam zajedno sa kukuruzom i pirinčem su najznačajnija žita. Većina svestke proizvodnje ječma koristi se za ishranu životinja, uglavnom svinja i živine. Pšenica je osnovni izvor energija koji se prvenstvena uzgaja za ishranu ljudi, ali u zavisnosti od variranja cena na tržištu najvažnijih žita koja se koriste za ishranu životinja pšenica u visokom procentu može biti korišćena i u ishrani životinja, pogotovo kao zamena za kukuruz. Hemijski sastav i nutritivna vrednost ječma i pšenice veoma se razlikuje i zavisi od sorte, geografske lokacije i uslova gajenja. Za tačnu formulaciju ishrane životinja neophodno je znanje o tačnom hemijskom sastavu svih osnovnih jedinjenja polazne sirovine. U ovom istraživanju je ispitan hemijski sastav pet sorti ozimog ječma (NS Litos, NS Maestral, Nonius, Novosadski 565 and NS Talos) i četiri sorte ozime pšenice (NS Ilina, NS 40S, NS Mila and NS Obala). Svi analizirani uzorci ječma i pšenice su proizvedeni na četiri različita lokaliteta u severnoj Srbiji (Bačka Topola, Kikinda, Senta and Subotica) – žetva 2018 godine. Od hemijskih parametara je određen sadržaj vlage, proteina, masti, pepela, i vlakana. Takođe je određena i zapreminska masa svih uzoraka.
PB  - Novi Sad: Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi
C3  - Book of Abstracts, 6th International Conference Sustainable Postharvest and Food Technologies -INOPTEP 2019 and 31th National Conference Processing and Energy in Agriculture - PTEP 2019, April 07th – 12th, 2019, Kladovo, Serbia
T1  - Grain chemical composition of barley and wheat cultivars for animal feed
T1  - Hemijski sastav zrna sorti ječma i pšenice za ishranu životinja
EP  - 227
SP  - 226
UR  - https://hdl.handle.net/21.15107/rcub_fiver_2177
ER  - 

@conference{
author = "Živančev, Dragan and Banjac, Vojislav and Mirosavljević, Milan and Jocković, Bojan and Brbaklić, Ljiljana and Aćin, Vladimir and Ilin, Sonja",
year = "2019",
abstract = "Together with corn and rice, barley and wheat are the most important cereal crops. Majority of the worldwide barley production is used in animal nutrition, mostly in pig and poultry diets. Wheat is major energy source primarily grown for food production but depending on the relative market prices of the major feed grains wheat could be highly included in animal diets particularly as corn replacement. Chemical characteristics and nutritional quality of barley and wheat greatly differs and depend of grain cultivar, geographical location and growing conditions. For the accurate formulation of animal diets knowledge on accurate chemical composition of the ingredients is mandatory. In this study chemical composition of five cultivars of winter barley (NS Litos, NS Maestral, Nonius, Novosadski 565 and NS Talos) and four winter wheat cultivars (NS Ilina, NS 40S, NS Mila and NS Obala) was determined. All analyzed cultivars of barley and wheat were grown at four different locations in northern Serbia (Bačka Topola, Kikinda, Senta and Subotica) and harvested in 2018 year. The chemical evaluation of barley and wheat samples included determination of moisture content, crude protein, crude fat, crude ash and crude fiber content. Test weight of all varieties is also determined., Pšenica i ječam zajedno sa kukuruzom i pirinčem su najznačajnija žita. Većina svestke proizvodnje ječma koristi se za ishranu životinja, uglavnom svinja i živine. Pšenica je osnovni izvor energija koji se prvenstvena uzgaja za ishranu ljudi, ali u zavisnosti od variranja cena na tržištu najvažnijih žita koja se koriste za ishranu životinja pšenica u visokom procentu može biti korišćena i u ishrani životinja, pogotovo kao zamena za kukuruz. Hemijski sastav i nutritivna vrednost ječma i pšenice veoma se razlikuje i zavisi od sorte, geografske lokacije i uslova gajenja. Za tačnu formulaciju ishrane životinja neophodno je znanje o tačnom hemijskom sastavu svih osnovnih jedinjenja polazne sirovine. U ovom istraživanju je ispitan hemijski sastav pet sorti ozimog ječma (NS Litos, NS Maestral, Nonius, Novosadski 565 and NS Talos) i četiri sorte ozime pšenice (NS Ilina, NS 40S, NS Mila and NS Obala). Svi analizirani uzorci ječma i pšenice su proizvedeni na četiri različita lokaliteta u severnoj Srbiji (Bačka Topola, Kikinda, Senta and Subotica) – žetva 2018 godine. Od hemijskih parametara je određen sadržaj vlage, proteina, masti, pepela, i vlakana. Takođe je određena i zapreminska masa svih uzoraka.",
publisher = "Novi Sad: Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi",
journal = "Book of Abstracts, 6th International Conference Sustainable Postharvest and Food Technologies -INOPTEP 2019 and 31th National Conference Processing and Energy in Agriculture - PTEP 2019, April 07th – 12th, 2019, Kladovo, Serbia",
title = "Grain chemical composition of barley and wheat cultivars for animal feed, Hemijski sastav zrna sorti ječma i pšenice za ishranu životinja",
pages = "227-226",
url = "https://hdl.handle.net/21.15107/rcub_fiver_2177"
}

Živančev, D., Banjac, V., Mirosavljević, M., Jocković, B., Brbaklić, L., Aćin, V.,& Ilin, S.. (2019). Grain chemical composition of barley and wheat cultivars for animal feed. in Book of Abstracts, 6th International Conference Sustainable Postharvest and Food Technologies -INOPTEP 2019 and 31th National Conference Processing and Energy in Agriculture - PTEP 2019, April 07th – 12th, 2019, Kladovo, Serbia
Novi Sad: Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi., 226-227.
https://hdl.handle.net/21.15107/rcub_fiver_2177

Živančev D, Banjac V, Mirosavljević M, Jocković B, Brbaklić L, Aćin V, Ilin S. Grain chemical composition of barley and wheat cultivars for animal feed. in Book of Abstracts, 6th International Conference Sustainable Postharvest and Food Technologies -INOPTEP 2019 and 31th National Conference Processing and Energy in Agriculture - PTEP 2019, April 07th – 12th, 2019, Kladovo, Serbia. 2019;:226-227.
https://hdl.handle.net/21.15107/rcub_fiver_2177 .

Živančev, Dragan, Banjac, Vojislav, Mirosavljević, Milan, Jocković, Bojan, Brbaklić, Ljiljana, Aćin, Vladimir, Ilin, Sonja, "Grain chemical composition of barley and wheat cultivars for animal feed" in Book of Abstracts, 6th International Conference Sustainable Postharvest and Food Technologies -INOPTEP 2019 and 31th National Conference Processing and Energy in Agriculture - PTEP 2019, April 07th – 12th, 2019, Kladovo, Serbia (2019):226-227,
https://hdl.handle.net/21.15107/rcub_fiver_2177 .

TY  - CONF
AU  - Belović, Miona
AU  - Tomić, Jelena
AU  - Torbica, Aleksandra
AU  - Čolović, Radmilo
AU  - Banjac, Vojislav
AU  - Novaković, Aleksandra
AU  - Živančev, Dragan
PY  - 2019
UR  - http://fiver.ifvcns.rs/handle/123456789/2178
AB  - Millet (Panicum miliaceum L.) flour represents potential raw material for the production of gluten-free products. Since bread of satisfactory quality cannot be produced using pure millet flour, various structuring agents are used to improve its textural properties, such as different hydrocolloids, starches and proteins. Proteins from different sources have been chosen for this study because they are not considered as additives (do not possess E-number). Additionally, they improve nutritional profile of millet bread since millet flour has low protein content.
Four types of proteins were used for the production of millet bread: pea protein concentrate, rice protein concentrate, pumpkin oil cake protein isolate and whey protein concentrate. Bread formulation consisted of millet flour, sugar, yeast, salt and water (110 % of hydration on the millet flour basis). Proteins were used to substitute 10 % of millet flour in bread formulation. Dough prepared without addition of yeast was used for the determination of rheological properties to avoid their change during fermentation. Small deformation dynamic oscillatory measurements of doughs were performed using a Haake MARS rheometer (Thermo Scientific, Karlsruhe, Germany) at temperature of 25 °C, equipped with a parallel plate geometry PP60 (60 mm diameter and 1 mm gap). Dough was left to rest 300 s before measurement. Frequency sweep (mechanical spectrum) was recorded over the range of 0.1 - 10 Hz at 0.1 Pa stress, which was within the linear viscoelastic region as previously determined by stress sweep test.
AB  - Proseno (Panicum miliaceum L.) brašno predstavlja potencijalnu sirovinu za proizvodnju bezglutenskih proizvoda. Pošto je nemoguće proizvesti hleb zadovoljavajućeg kvaliteta od čistog prosenog brašna, koriste se različiti agensi za poboljšanje njegovih teksturnih svojstava, kao što su različiti hidrokoloidi, skrobovi i proteini. Proteini iz različitih izvora odabrani su za ovu studiju zato što se ne smatraju aditivima (nemaju E-broj). Pored toga, proteini poboljšavaju nutritivni profil prosenog hleba jer proseno brašno ima nizak sadržaj proteina.
Četiri vrste proteina korišćene su u proizvodnji prosenog hleba: koncentrat proteina graška, koncentrat proteina pirinča, izolat proteina uljane pogače bundeve i koncentrat proteina surutke. Formulacija hleba sastojala se od prosenog brašna, šećera, kvasca, soli i vode (110% hidratacije na bazu prosenog brašna). Proteini su korišćeni za supstituciju 10% prosenog brašna u formulaciji hleba. Testo pripremljeno bez dodatka kvasca korišćeno je za određivanje reoloških svojstava da bi se izbegle promene prilikom fermentacije. Dinamička oscilatorna merenja pri malim deformacijama izvedena su korišćenjem Haake MARS reometra (Thermo Scientific, Karlsruhe, Germany) na temperaturi od 25°C, uz upotrebu pribora tipa ploča-ploča PP60 (60 mm prečnik ploče i 1 mm zazor između ploča). Testo je ostavljeno da odmara 300 s pre merenja. Test pri promeni frekvencije (mehanički spektar) je snimljen u opsegu frekvencija od 0,1 do 10 Hz pri naponu smicanja od 0,1 Pa, za koji je prethodno utvrđeno u testu sa promenom napona de se nalazi unutar viskoelastičnog
područja.
PB  - Novi Sad: Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi
C3  - Book of Abstracts, 6th International Conference Sustainable Postharvest and Food Technologies -INOPTEP 2019 and 31th National Conference Processing and Energy in Agriculture - PTEP 2019, April 07th – 12th, 2019, Kladovo, Serbia
T1  - Rheological properties of millet dough prepared with different proteins
T1  - Reološka svojstva prosenog testa pripremljenog sa različitim proteinima
EP  - 11
SP  - 10
UR  - https://hdl.handle.net/21.15107/rcub_fiver_2178
ER  - 

@conference{
author = "Belović, Miona and Tomić, Jelena and Torbica, Aleksandra and Čolović, Radmilo and Banjac, Vojislav and Novaković, Aleksandra and Živančev, Dragan",
year = "2019",
abstract = "Millet (Panicum miliaceum L.) flour represents potential raw material for the production of gluten-free products. Since bread of satisfactory quality cannot be produced using pure millet flour, various structuring agents are used to improve its textural properties, such as different hydrocolloids, starches and proteins. Proteins from different sources have been chosen for this study because they are not considered as additives (do not possess E-number). Additionally, they improve nutritional profile of millet bread since millet flour has low protein content.
Four types of proteins were used for the production of millet bread: pea protein concentrate, rice protein concentrate, pumpkin oil cake protein isolate and whey protein concentrate. Bread formulation consisted of millet flour, sugar, yeast, salt and water (110 % of hydration on the millet flour basis). Proteins were used to substitute 10 % of millet flour in bread formulation. Dough prepared without addition of yeast was used for the determination of rheological properties to avoid their change during fermentation. Small deformation dynamic oscillatory measurements of doughs were performed using a Haake MARS rheometer (Thermo Scientific, Karlsruhe, Germany) at temperature of 25 °C, equipped with a parallel plate geometry PP60 (60 mm diameter and 1 mm gap). Dough was left to rest 300 s before measurement. Frequency sweep (mechanical spectrum) was recorded over the range of 0.1 - 10 Hz at 0.1 Pa stress, which was within the linear viscoelastic region as previously determined by stress sweep test., Proseno (Panicum miliaceum L.) brašno predstavlja potencijalnu sirovinu za proizvodnju bezglutenskih proizvoda. Pošto je nemoguće proizvesti hleb zadovoljavajućeg kvaliteta od čistog prosenog brašna, koriste se različiti agensi za poboljšanje njegovih teksturnih svojstava, kao što su različiti hidrokoloidi, skrobovi i proteini. Proteini iz različitih izvora odabrani su za ovu studiju zato što se ne smatraju aditivima (nemaju E-broj). Pored toga, proteini poboljšavaju nutritivni profil prosenog hleba jer proseno brašno ima nizak sadržaj proteina.
Četiri vrste proteina korišćene su u proizvodnji prosenog hleba: koncentrat proteina graška, koncentrat proteina pirinča, izolat proteina uljane pogače bundeve i koncentrat proteina surutke. Formulacija hleba sastojala se od prosenog brašna, šećera, kvasca, soli i vode (110% hidratacije na bazu prosenog brašna). Proteini su korišćeni za supstituciju 10% prosenog brašna u formulaciji hleba. Testo pripremljeno bez dodatka kvasca korišćeno je za određivanje reoloških svojstava da bi se izbegle promene prilikom fermentacije. Dinamička oscilatorna merenja pri malim deformacijama izvedena su korišćenjem Haake MARS reometra (Thermo Scientific, Karlsruhe, Germany) na temperaturi od 25°C, uz upotrebu pribora tipa ploča-ploča PP60 (60 mm prečnik ploče i 1 mm zazor između ploča). Testo je ostavljeno da odmara 300 s pre merenja. Test pri promeni frekvencije (mehanički spektar) je snimljen u opsegu frekvencija od 0,1 do 10 Hz pri naponu smicanja od 0,1 Pa, za koji je prethodno utvrđeno u testu sa promenom napona de se nalazi unutar viskoelastičnog
područja.",
publisher = "Novi Sad: Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi",
journal = "Book of Abstracts, 6th International Conference Sustainable Postharvest and Food Technologies -INOPTEP 2019 and 31th National Conference Processing and Energy in Agriculture - PTEP 2019, April 07th – 12th, 2019, Kladovo, Serbia",
title = "Rheological properties of millet dough prepared with different proteins, Reološka svojstva prosenog testa pripremljenog sa različitim proteinima",
pages = "11-10",
url = "https://hdl.handle.net/21.15107/rcub_fiver_2178"
}

Belović, M., Tomić, J., Torbica, A., Čolović, R., Banjac, V., Novaković, A.,& Živančev, D.. (2019). Rheological properties of millet dough prepared with different proteins. in Book of Abstracts, 6th International Conference Sustainable Postharvest and Food Technologies -INOPTEP 2019 and 31th National Conference Processing and Energy in Agriculture - PTEP 2019, April 07th – 12th, 2019, Kladovo, Serbia
Novi Sad: Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi., 10-11.
https://hdl.handle.net/21.15107/rcub_fiver_2178

Belović M, Tomić J, Torbica A, Čolović R, Banjac V, Novaković A, Živančev D. Rheological properties of millet dough prepared with different proteins. in Book of Abstracts, 6th International Conference Sustainable Postharvest and Food Technologies -INOPTEP 2019 and 31th National Conference Processing and Energy in Agriculture - PTEP 2019, April 07th – 12th, 2019, Kladovo, Serbia. 2019;:10-11.
https://hdl.handle.net/21.15107/rcub_fiver_2178 .

Belović, Miona, Tomić, Jelena, Torbica, Aleksandra, Čolović, Radmilo, Banjac, Vojislav, Novaković, Aleksandra, Živančev, Dragan, "Rheological properties of millet dough prepared with different proteins" in Book of Abstracts, 6th International Conference Sustainable Postharvest and Food Technologies -INOPTEP 2019 and 31th National Conference Processing and Energy in Agriculture - PTEP 2019, April 07th – 12th, 2019, Kladovo, Serbia (2019):10-11,
https://hdl.handle.net/21.15107/rcub_fiver_2178 .

TY  - JOUR
AU  - Čolović, Dušica
AU  - Banjac, Vojislav
AU  - Rakita, Slađana
AU  - Čolović, Radmilo
AU  - Marjanović-Jeromela, Ana
AU  - Vidosavljević, Strahinja
AU  - Kokić, Bojana
PY  - 2018
UR  - http://fiver.ifvcns.rs/handle/123456789/1828
AB  - The agri-food industry generates thousands of tons of by-products such as skins, peels, seeds, leaves and other inedible fractions. Such by-products usually cause environmental issues due to their large amounts and high water activity promoting microbial development. Food by-products can be readily recycled and utilized as a source of fuel, feed and fertilizer. Therefore, it seems logical and feasible to turn food by-products into animal feeds. The purpose of this study is to produce a new animal feed compound by extruding by-products of black and white mustard seeds production. After extrusion, the feed compound obtained was dried and stored in two manners: under ambient conditions and in a climate chamber under accelerated conditions of high temperature and air humidity. Our objective was to examine the oxidative stability of the feed compound produced, and to compare the properties of black and white mustard seed extrudates.
AB  - Semenska proizvodnja stvara ogromne količine prehrambenog otpada svake godine, kao što su polomljenia zrna, ljuske, nejestivi delovi biljke, kao i delovi neadekvatnih senzornih i nutritivnih karakteristika. Jednostavan način za smanjenje količine semenskog 'otpada' ogleda se u što masovnijoj upotrebi u daljim ciklusima prerade. S obzirom na samo poreklo sirovina, kao najlogičniji i najjednostavniji vid dalje upotrebe odbačenih semenskih nusproizvoda nameće se proizvodnja hrane za životinje. Stoga je cilj ovog istraživanja bio da se ispita mogućnost upotrebe nusproizvoda semenske dorade crne i bele slačice u proizvodnji novog hraniva za ishranu životinja uz primenu tehnološkog postupka ekstrudiranja. Imajući u vidu hemijski sastav sirovine, nakon ekstrudiranja pristupljeno je ispitivanju je skladišne stabilnosti proizvedenih ekstrudata, praćenjem oksidativnih promena masne faze proizvoda. Proizvedeno hranivo je osušeno i skladišteno na dva načina. Prva grupa uzoraka skladištena je na sobnim uslovima temperature i vlažnosti vazduha, dok je druga grupa uzoraka skladištena u klima komori pri ubrzanim uslovima povišene temterature (65°C) i vlažnosti vazduha (φ = 70%). Sledeći parametri sukcesivno su praćeni tokom perioda skladištenja: mikrobiološki status uzoraka, peroksidni broj kao merilo primarne oksidacije proizvoda i supstance reaktivna sa tiobarbiturinskom kiselinom (Thiobarbituric Acid Reactive Substances - TBARS) i anisidinski broj kao merilo sekundarne oksidacije proizvoda. Dobijeni rezultati ukazuju na to da proizvedeni ekstrudati pokazuju značajan potencijal kao novo hranivo za životinje. Visok sadržaj proteina, a u isto vreme i masti, svrstavaju ekstrudirane nusproizvode slačice u proteinsko-energetska hraniva. Poredeći ova dva parametra sa vrednostima konvencionalnih hraniva, može se reći da su oba ekstrudata slična ekstrudiranoj soji. Međutim, ono što predstavlja problem, jeste visok sadržaj celuloze (preko 20% u oba ekstrudata), što je značajan limitirajući faktor u ishrani životinja. Za proizvedene ekstrudate karakterističan je visok sadržaj nezasićenih masnih kiselina. Ograničenje u nesmetanoj upotrebi ovih ekstrudata u ishrani životinja predstavlja visok sadržaj eruka kiseline, jedinjenu poznatom po svom antinutritivnom dejstvu, a koji ekstrudiranjem nije bilo moguće smanjiti. Takođe je utvrđeno da je ekstrudat proizveden od nusproizvoda crne slačice stabilniji od ekstrudiranih nusproizvoda bele slačice.
PB  - Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad
T2  - Journal on Processing & Energy in Agriculture
T1  - By-products of black (Brassica Nigra) and white (Sinapis Alba) mustard seed production as animal feed: Possibilities and hazards
T1  - Nusproizvodi semenske dorade crne (Brassica Nigra) i bele (Sinapis Alba) slačice kao hrana za životinje - mogućnosti i opasnosti
EP  - 191
IS  - 4
SP  - 188
VL  - 22
DO  - 10.5937/jpea1804188C
ER  - 

@article{
author = "Čolović, Dušica and Banjac, Vojislav and Rakita, Slađana and Čolović, Radmilo and Marjanović-Jeromela, Ana and Vidosavljević, Strahinja and Kokić, Bojana",
year = "2018",
abstract = "The agri-food industry generates thousands of tons of by-products such as skins, peels, seeds, leaves and other inedible fractions. Such by-products usually cause environmental issues due to their large amounts and high water activity promoting microbial development. Food by-products can be readily recycled and utilized as a source of fuel, feed and fertilizer. Therefore, it seems logical and feasible to turn food by-products into animal feeds. The purpose of this study is to produce a new animal feed compound by extruding by-products of black and white mustard seeds production. After extrusion, the feed compound obtained was dried and stored in two manners: under ambient conditions and in a climate chamber under accelerated conditions of high temperature and air humidity. Our objective was to examine the oxidative stability of the feed compound produced, and to compare the properties of black and white mustard seed extrudates., Semenska proizvodnja stvara ogromne količine prehrambenog otpada svake godine, kao što su polomljenia zrna, ljuske, nejestivi delovi biljke, kao i delovi neadekvatnih senzornih i nutritivnih karakteristika. Jednostavan način za smanjenje količine semenskog 'otpada' ogleda se u što masovnijoj upotrebi u daljim ciklusima prerade. S obzirom na samo poreklo sirovina, kao najlogičniji i najjednostavniji vid dalje upotrebe odbačenih semenskih nusproizvoda nameće se proizvodnja hrane za životinje. Stoga je cilj ovog istraživanja bio da se ispita mogućnost upotrebe nusproizvoda semenske dorade crne i bele slačice u proizvodnji novog hraniva za ishranu životinja uz primenu tehnološkog postupka ekstrudiranja. Imajući u vidu hemijski sastav sirovine, nakon ekstrudiranja pristupljeno je ispitivanju je skladišne stabilnosti proizvedenih ekstrudata, praćenjem oksidativnih promena masne faze proizvoda. Proizvedeno hranivo je osušeno i skladišteno na dva načina. Prva grupa uzoraka skladištena je na sobnim uslovima temperature i vlažnosti vazduha, dok je druga grupa uzoraka skladištena u klima komori pri ubrzanim uslovima povišene temterature (65°C) i vlažnosti vazduha (φ = 70%). Sledeći parametri sukcesivno su praćeni tokom perioda skladištenja: mikrobiološki status uzoraka, peroksidni broj kao merilo primarne oksidacije proizvoda i supstance reaktivna sa tiobarbiturinskom kiselinom (Thiobarbituric Acid Reactive Substances - TBARS) i anisidinski broj kao merilo sekundarne oksidacije proizvoda. Dobijeni rezultati ukazuju na to da proizvedeni ekstrudati pokazuju značajan potencijal kao novo hranivo za životinje. Visok sadržaj proteina, a u isto vreme i masti, svrstavaju ekstrudirane nusproizvode slačice u proteinsko-energetska hraniva. Poredeći ova dva parametra sa vrednostima konvencionalnih hraniva, može se reći da su oba ekstrudata slična ekstrudiranoj soji. Međutim, ono što predstavlja problem, jeste visok sadržaj celuloze (preko 20% u oba ekstrudata), što je značajan limitirajući faktor u ishrani životinja. Za proizvedene ekstrudate karakterističan je visok sadržaj nezasićenih masnih kiselina. Ograničenje u nesmetanoj upotrebi ovih ekstrudata u ishrani životinja predstavlja visok sadržaj eruka kiseline, jedinjenu poznatom po svom antinutritivnom dejstvu, a koji ekstrudiranjem nije bilo moguće smanjiti. Takođe je utvrđeno da je ekstrudat proizveden od nusproizvoda crne slačice stabilniji od ekstrudiranih nusproizvoda bele slačice.",
publisher = "Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad",
journal = "Journal on Processing & Energy in Agriculture",
title = "By-products of black (Brassica Nigra) and white (Sinapis Alba) mustard seed production as animal feed: Possibilities and hazards, Nusproizvodi semenske dorade crne (Brassica Nigra) i bele (Sinapis Alba) slačice kao hrana za životinje - mogućnosti i opasnosti",
pages = "191-188",
number = "4",
volume = "22",
doi = "10.5937/jpea1804188C"
}

Čolović, D., Banjac, V., Rakita, S., Čolović, R., Marjanović-Jeromela, A., Vidosavljević, S.,& Kokić, B.. (2018). By-products of black (Brassica Nigra) and white (Sinapis Alba) mustard seed production as animal feed: Possibilities and hazards. in Journal on Processing & Energy in Agriculture
Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad., 22(4), 188-191.
https://doi.org/10.5937/jpea1804188C

Čolović D, Banjac V, Rakita S, Čolović R, Marjanović-Jeromela A, Vidosavljević S, Kokić B. By-products of black (Brassica Nigra) and white (Sinapis Alba) mustard seed production as animal feed: Possibilities and hazards. in Journal on Processing & Energy in Agriculture. 2018;22(4):188-191.
doi:10.5937/jpea1804188C .

Čolović, Dušica, Banjac, Vojislav, Rakita, Slađana, Čolović, Radmilo, Marjanović-Jeromela, Ana, Vidosavljević, Strahinja, Kokić, Bojana, "By-products of black (Brassica Nigra) and white (Sinapis Alba) mustard seed production as animal feed: Possibilities and hazards" in Journal on Processing & Energy in Agriculture, 22, no. 4 (2018):188-191,
https://doi.org/10.5937/jpea1804188C . .