TY  - JOUR
AU  - Purar, Božana
AU  - Đalović, Ivica
AU  - Bekavac, Goran
AU  - Grahovac, Nada
AU  - Krstović, Saša
AU  - Latković, Dragana
AU  - Janić Hajnal, Elizabet
AU  - Živančev, Dragan
PY  - 2022
UR  - http://fiver.ifvcns.rs/handle/123456789/3206
AB  - Mycotoxins in maize represent a great threat to human health. For this reason, novel technics such as ozone treatment are used to reduce the content of maize mycotoxins. However, there is little knowledge about the effect of ozone treatment on maize quality parameters. This study investigated the changes in Fusarium and Aspergillus mycotoxins and the changes in fatty acids during the ozone treatment of maize samples. Sixteen maize hybrids were visually tested for the naturally occurring ear rot severity and treated with three different concentrations of ozone (40, 70, and 85 mg/L). Mycotoxin content in maize samples was determined using a high-performance liquid chromatography (HPLC) system, whereas dominant fatty acids were determined using gas chromatography coupled with a flame ionization detector (GC-FID). Ozone treatments could be successfully applied to reduce the content of mycotoxins in maize below the detection limit. Ozone treatments increased the content of monounsaturated fatty acids (MUFAs) and decreased the content of polyunsaturated fatty acids (PUFAs), i.e., linoleic acid (36.7% in relation to the lowest applied ozone concentration), which negatively affected the nutritional value of maize.
PB  - Basel : MDPI
T2  - Foods (Basel)
T1  - Changes in Fusarium and Aspergillus Mycotoxin Content and Fatty Acid Composition after the Application of Ozone in Different Maize Hybrids
IS  - 18
SP  - 2877
VL  - 11
DO  - 10.3390/foods11182877
ER  - 

@article{
author = "Purar, Božana and Đalović, Ivica and Bekavac, Goran and Grahovac, Nada and Krstović, Saša and Latković, Dragana and Janić Hajnal, Elizabet and Živančev, Dragan",
year = "2022",
abstract = "Mycotoxins in maize represent a great threat to human health. For this reason, novel technics such as ozone treatment are used to reduce the content of maize mycotoxins. However, there is little knowledge about the effect of ozone treatment on maize quality parameters. This study investigated the changes in Fusarium and Aspergillus mycotoxins and the changes in fatty acids during the ozone treatment of maize samples. Sixteen maize hybrids were visually tested for the naturally occurring ear rot severity and treated with three different concentrations of ozone (40, 70, and 85 mg/L). Mycotoxin content in maize samples was determined using a high-performance liquid chromatography (HPLC) system, whereas dominant fatty acids were determined using gas chromatography coupled with a flame ionization detector (GC-FID). Ozone treatments could be successfully applied to reduce the content of mycotoxins in maize below the detection limit. Ozone treatments increased the content of monounsaturated fatty acids (MUFAs) and decreased the content of polyunsaturated fatty acids (PUFAs), i.e., linoleic acid (36.7% in relation to the lowest applied ozone concentration), which negatively affected the nutritional value of maize.",
publisher = "Basel : MDPI",
journal = "Foods (Basel)",
title = "Changes in Fusarium and Aspergillus Mycotoxin Content and Fatty Acid Composition after the Application of Ozone in Different Maize Hybrids",
number = "18",
pages = "2877",
volume = "11",
doi = "10.3390/foods11182877"
}

Purar, B., Đalović, I., Bekavac, G., Grahovac, N., Krstović, S., Latković, D., Janić Hajnal, E.,& Živančev, D.. (2022). Changes in Fusarium and Aspergillus Mycotoxin Content and Fatty Acid Composition after the Application of Ozone in Different Maize Hybrids. in Foods (Basel)
Basel : MDPI., 11(18), 2877.
https://doi.org/10.3390/foods11182877

Purar B, Đalović I, Bekavac G, Grahovac N, Krstović S, Latković D, Janić Hajnal E, Živančev D. Changes in Fusarium and Aspergillus Mycotoxin Content and Fatty Acid Composition after the Application of Ozone in Different Maize Hybrids. in Foods (Basel). 2022;11(18):2877.
doi:10.3390/foods11182877 .

Purar, Božana, Đalović, Ivica, Bekavac, Goran, Grahovac, Nada, Krstović, Saša, Latković, Dragana, Janić Hajnal, Elizabet, Živančev, Dragan, "Changes in Fusarium and Aspergillus Mycotoxin Content and Fatty Acid Composition after the Application of Ozone in Different Maize Hybrids" in Foods (Basel), 11, no. 18 (2022):2877,
https://doi.org/10.3390/foods11182877 . .

TY  - CONF
AU  - Janić Hajnal, Elizabet
AU  - Kos, Jovana
AU  - Radić, Bojana
AU  - Radović, Radmila
AU  - Đalović, Ivica
AU  - Purar, Božana
PY  - 2022
UR  - http://fiver.ifvcns.rs/handle/123456789/2800
AB  - It is considered that one of the greatest food safety concerns worldwide is aflatoxins (AFs) contamination of cereals, due to its carcinogenic effects, high number of associated notifications in cereal based food and feed products, as well as in milk and dairy products. AFs produced mainly by Aspergillus flavus and Aspergillus parasiticus, are the most toxic and frequent contaminants of cereals, especially in areas with hot and humid climates. Changes in temperature and water availability related to global climate changes (increased temperature, heavy rainfalls, and droughts) are modulating factors of filamentous fungi growth and production of mycotoxins. Amongst all favouring factors, environmental factors (temperature, water activity (aw) and relative humidity (RH)) and climate change have been identified as the primary factors.
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  - Climate change: the impact on aflatoxin contamination in cereals
EP  - 91
SP  - 91
UR  - https://hdl.handle.net/21.15107/rcub_fiver_2800
ER  - 

@conference{
author = "Janić Hajnal, Elizabet and Kos, Jovana and Radić, Bojana and Radović, Radmila and Đalović, Ivica and Purar, Božana",
year = "2022",
abstract = "It is considered that one of the greatest food safety concerns worldwide is aflatoxins (AFs) contamination of cereals, due to its carcinogenic effects, high number of associated notifications in cereal based food and feed products, as well as in milk and dairy products. AFs produced mainly by Aspergillus flavus and Aspergillus parasiticus, are the most toxic and frequent contaminants of cereals, especially in areas with hot and humid climates. Changes in temperature and water availability related to global climate changes (increased temperature, heavy rainfalls, and droughts) are modulating factors of filamentous fungi growth and production of mycotoxins. Amongst all favouring factors, environmental factors (temperature, water activity (aw) and relative humidity (RH)) and climate change have been identified as the primary factors.",
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 = "Climate change: the impact on aflatoxin contamination in cereals",
pages = "91-91",
url = "https://hdl.handle.net/21.15107/rcub_fiver_2800"
}

Janić Hajnal, E., Kos, J., Radić, B., Radović, R., Đalović, I.,& Purar, B.. (2022). Climate change: the impact on aflatoxin contamination in cereals. 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., 91-91.
https://hdl.handle.net/21.15107/rcub_fiver_2800

Janić Hajnal E, Kos J, Radić B, Radović R, Đalović I, Purar B. Climate change: the impact on aflatoxin contamination in cereals. in Book of Abstracts, 11th International Symposium of Agricultural Sciences “AgroReS 2022", 26-28 May 2022, Trebinje, Bosnia and Herzegovina. 2022;:91-91.
https://hdl.handle.net/21.15107/rcub_fiver_2800 .

Janić Hajnal, Elizabet, Kos, Jovana, Radić, Bojana, Radović, Radmila, Đalović, Ivica, Purar, Božana, "Climate change: the impact on aflatoxin contamination in cereals" in Book of Abstracts, 11th International Symposium of Agricultural Sciences “AgroReS 2022", 26-28 May 2022, Trebinje, Bosnia and Herzegovina (2022):91-91,
https://hdl.handle.net/21.15107/rcub_fiver_2800 .

TY  - JOUR
AU  - Živančev, Dragan
AU  - Torbica, Aleksandra
AU  - Tomić, Jelena
AU  - Janić-Hajnal, Elizabet
PY  - 2016
UR  - http://fiver.ifvcns.rs/handle/123456789/1538
AB  - The aim of the study was to examine does it possible to improve bread properties of the bread based on wheat flour of poor technological quality by substitution of barley and millet flour. For that purpose were examined chemical properties of raw materials (Wheat flour of extremely poor technological quality (WFPQ), dehulled wholegrain barley flour (DWBF) and decorticated millet flour (DMF)), as well as rheological properties of doughs (WFPQ flour and mixtures of DWBF and DMF with WFPQ in ratios 10:90 and 30:70) and end-use quality of control and composite breads. The substitution of the small amount of WFPQ with DMF (10%) improved most of the bread properties, whereas the sensory properties stay almost the same. Also, substitution of the high amount of DMF (30 %) neither showed effects of improvement and worsening for to the most of technological properties. On the other hand, substitution with DWBF has negative impact on the most technological properties of composite bread.
AB  - Cilj ovog istraživanja je bio da se ispita mogućnost primene brašna od ječma i prosa za poboljšavanje tehnoloških osobina hleba proizvedenog od brašna lošeg tehnolološkog kvaliteta supstitucijom određenog procentualnog udela u osnovnoj recepturi hleba. Zbog toga je ispitan hemijski sastav sirovina (pšeničnog brašna izuzetno lošeg tehnološkog kvaliteta (WFPQ), integralnog brašna od oljuštenog ječma (DWBF) i integralnog brašna od oljuštenog prosa (DMF)), reološke osobine testa (od WFPQ i smešama od DWBF i DMF sa WFPQ u odnosu 10:90 i 30:70) i tehnološke osobine kontrolnog i mešanih hlebova (zapremina hleba, spec. zapremina hleba, visina vekne, boja kore i sredine, Texture Profile Analyses (TPA) sredine hleba i senzorna analiza hleba). Zamenom male količine WFPQ sa DMF (10%) poboljšane su tehnološke osobine hleba: zapremina, visina vekna, boja kore i TPA pokazatelji; dok su senzorne osobine hleba ostale skoro iste kao kod kontrolnog hleba. Takođe, zamenom veće količine DMF (30%) nije se dobilo niti poboljšanje niti pogoršavanje većine tehnoloških pokazatelja. Supstitucijom DWBF u osnovnoj recepturi hleba poboljšali su se neki reološki pokazatelji i boja kore, dok je većina tehnoloških pokazatelja mešanog hleba bila lošija od kontrolnog hleba. Može se očekivati da će zamenom veće količine WFPQ sa DMF i DWBF doći do boljeg poboljšavanja nutritivnih osobina hleba nego u slučaju zamene male količine DMF i DWBF jer su hemijske analize pokazale da su DMF i DWBF boljih nutritivnih osobina od WFPQ.
PB  - Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad
T2  - Journal on Processing & Energy in Agriculture
T1  - Possibility of utilization alternative cereals (millet and barley) for improvement technological properties of bread gained from flour of poor technological quality
T1  - Mogućnost primene alternativnih žita (prosa i ječma) za poboljšanje tehnološkog kvaliteta hleba od brašna loših tehnoloških osobina
EP  - 169
IS  - 4
SP  - 165
VL  - 20
UR  - https://hdl.handle.net/21.15107/rcub_fiver_1538
ER  - 

@article{
author = "Živančev, Dragan and Torbica, Aleksandra and Tomić, Jelena and Janić-Hajnal, Elizabet",
year = "2016",
abstract = "The aim of the study was to examine does it possible to improve bread properties of the bread based on wheat flour of poor technological quality by substitution of barley and millet flour. For that purpose were examined chemical properties of raw materials (Wheat flour of extremely poor technological quality (WFPQ), dehulled wholegrain barley flour (DWBF) and decorticated millet flour (DMF)), as well as rheological properties of doughs (WFPQ flour and mixtures of DWBF and DMF with WFPQ in ratios 10:90 and 30:70) and end-use quality of control and composite breads. The substitution of the small amount of WFPQ with DMF (10%) improved most of the bread properties, whereas the sensory properties stay almost the same. Also, substitution of the high amount of DMF (30 %) neither showed effects of improvement and worsening for to the most of technological properties. On the other hand, substitution with DWBF has negative impact on the most technological properties of composite bread., Cilj ovog istraživanja je bio da se ispita mogućnost primene brašna od ječma i prosa za poboljšavanje tehnoloških osobina hleba proizvedenog od brašna lošeg tehnolološkog kvaliteta supstitucijom određenog procentualnog udela u osnovnoj recepturi hleba. Zbog toga je ispitan hemijski sastav sirovina (pšeničnog brašna izuzetno lošeg tehnološkog kvaliteta (WFPQ), integralnog brašna od oljuštenog ječma (DWBF) i integralnog brašna od oljuštenog prosa (DMF)), reološke osobine testa (od WFPQ i smešama od DWBF i DMF sa WFPQ u odnosu 10:90 i 30:70) i tehnološke osobine kontrolnog i mešanih hlebova (zapremina hleba, spec. zapremina hleba, visina vekne, boja kore i sredine, Texture Profile Analyses (TPA) sredine hleba i senzorna analiza hleba). Zamenom male količine WFPQ sa DMF (10%) poboljšane su tehnološke osobine hleba: zapremina, visina vekna, boja kore i TPA pokazatelji; dok su senzorne osobine hleba ostale skoro iste kao kod kontrolnog hleba. Takođe, zamenom veće količine DMF (30%) nije se dobilo niti poboljšanje niti pogoršavanje većine tehnoloških pokazatelja. Supstitucijom DWBF u osnovnoj recepturi hleba poboljšali su se neki reološki pokazatelji i boja kore, dok je većina tehnoloških pokazatelja mešanog hleba bila lošija od kontrolnog hleba. Može se očekivati da će zamenom veće količine WFPQ sa DMF i DWBF doći do boljeg poboljšavanja nutritivnih osobina hleba nego u slučaju zamene male količine DMF i DWBF jer su hemijske analize pokazale da su DMF i DWBF boljih nutritivnih osobina od WFPQ.",
publisher = "Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad",
journal = "Journal on Processing & Energy in Agriculture",
title = "Possibility of utilization alternative cereals (millet and barley) for improvement technological properties of bread gained from flour of poor technological quality, Mogućnost primene alternativnih žita (prosa i ječma) za poboljšanje tehnološkog kvaliteta hleba od brašna loših tehnoloških osobina",
pages = "169-165",
number = "4",
volume = "20",
url = "https://hdl.handle.net/21.15107/rcub_fiver_1538"
}

Živančev, D., Torbica, A., Tomić, J.,& Janić-Hajnal, E.. (2016). Possibility of utilization alternative cereals (millet and barley) for improvement technological properties of bread gained from flour of poor technological quality. in Journal on Processing & Energy in Agriculture
Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad., 20(4), 165-169.
https://hdl.handle.net/21.15107/rcub_fiver_1538

Živančev D, Torbica A, Tomić J, Janić-Hajnal E. Possibility of utilization alternative cereals (millet and barley) for improvement technological properties of bread gained from flour of poor technological quality. in Journal on Processing & Energy in Agriculture. 2016;20(4):165-169.
https://hdl.handle.net/21.15107/rcub_fiver_1538 .

Živančev, Dragan, Torbica, Aleksandra, Tomić, Jelena, Janić-Hajnal, Elizabet, "Possibility of utilization alternative cereals (millet and barley) for improvement technological properties of bread gained from flour of poor technological quality" in Journal on Processing & Energy in Agriculture, 20, no. 4 (2016):165-169,
https://hdl.handle.net/21.15107/rcub_fiver_1538 .