Institute for Food Technology

Novi Sad, Serbia

Institute for Food Technology

Novi Sad, Serbia

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News Article | May 18, 2017
Site: www.foodanddrinktechnology.com

The motto for this year’s Innovation Food Conference, run by the German Institute for Food Technology and being held during Anuga for the second time (9 October 2017), is ‘Discovering megatrends in food’. This archived news article is restricted to logged-in subscribers. Login or subscribe now to view the full content of the article.


Nikolic N.,University of Niš | Sakac M.,Institute for Food Technology | Mastilovic J.,Institute for Food Technology
LWT - Food Science and Technology | Year: 2011

In this paper, the rheological properties and lipids composition with an emphasis on acylglycerols and fatty acids composition of dough with various portions of buckwheat flour (BWF) are investigated. The results show lipids from wheat-buckwheat flour mixture has higher ratio of total unsaturated to saturated fatty acids content (3.77-4.78 g/100 g) than those of wheat flour only (3.71 g/100 g). The value of dough water absorption (WA), development time (DT), dough stability (DSt), gelatinization temperature (T max) and maximal pasta viscosity (η max) increases when content of free fatty (FFA) acids increases, i.e. when buckwheat flour portion in flour mixtures increases, so FFA content has a proper influence on these dough properties. Dough with buckwheat flour has higher WA (54.3-56.0 ml/100 g), T max (82.0-84.1 °C) and η max (630-860 AU), longer Dst (0.7-4.6 min) and lower Dsf (82-90 FU) than dough with wheat flour only, whose appropriate values are 54.3 ml/100 g, 81.2 °C, 480 AU, 0.3 min and 90 FU, respectively. So, the flour mixture with buckwheat flour of at least 5 g/100 g can be considered good quality flour. © 2010 Elsevier Ltd.


Beljkas B.,Institute for Food Technology | Matic J.,Institute for Food Technology | Milovanovic I.,Institute for Food Technology | Jovanov P.,Institute for Food Technology | And 2 more authors.
Accreditation and Quality Assurance | Year: 2010

The objective of this research was to test suitability of the Dumas combustion method to completely substitute the Kjeldahl method in routine laboratory determination of crude protein content in cereals and oilseeds. The validation of the method demonstrated that it is able to determine crude protein content in cereals and oilseeds in an efficient and accurate manner, with a detection limit w(N) = 0.006%, quantification limit w(N) = 0.019%, repeatability precision RSDr = 0.41%, intra-laboratory reproducibility precision RSDR = 0.74%, trueness, expressed in terms of bias b = 0.43%, and linear response between (2.36-19.2) mg N. Measurement uncertainty, expressed as relative expanded uncertainty (coverage factor k = 2, confidence level 95%), was calculated from validation data (Urel = 2.24%). In order to examine the relationship between two methods, 15 cereal grain and oilseed samples were analyzed using Dumas and Kjeldahl procedure. The Kjeldahl procedure gave slightly lower w(N) values than the Dumas procedure: wK(N) = 0.9905 wD(N) = 0.0376 (R2 = 0.9996). Relative standard deviations and results of homogeneity test obtained during analysis of complex cereal products (cereal breakfast and muesli bars) show that the Dumas combustion method may be less suitable for analysis of such samples compared to Kjeldahl method. © 2010 Springer-Verlag.


Pojic M.,Institute for Food Technology | Mastilovic J.,Institute for Food Technology | Majcen N.,Metrology Institute of the Republic of Slovenia
Food Chemistry | Year: 2012

The robustness assessment is a part of a method validation protocol, during which several characteristics of an analytical method are also evaluated (e.g. accuracy, repeatability, reproducibility, linearity, intermediate precision, measurement uncertainty) in order to assess its fitness for purpose. The purpose of robustness assessment of the near infrared spectroscopy method (NIRS) is to indicate which factor significantly influence the obtained results, as well as to point to the potential problems that might occur in the routine application of the method. The assessment of robustness of the NIRS method included variation of certain operational and environmental factors at three level (-1, 0, 1) by applying univariate (one-variable-at-a-time, OVAT) and multivariate (multivariate-at-a-time, MVAT) approach to the experimental design. Operational and environmental factors that were varied included the number of subsamples to be measured in the NIRS measurement (1), environmental temperature (2), sample temperature (3), environmental air humidity (4), instrument voltage (5) and lamp aging (6). Regardless the applied experimental design, external factors with significant influence on obtained NIRS results were indicated, as well as pointed the potential problems that might occur in the routine application of the method. In order to avoid them, every effort should be made to stabilize instrument and sample temperature and to standardize the homogeneity and number of subsamples to be measured in NIRS measurement. Moreover, the obtained results highlighted the necessity that the NIRS instruments should work through a voltage regulator. © 2012 Elsevier Ltd. All rights reserved.


Djakovic-Sekulic T.,University of Novi Sad | Mandic A.,Institute for Food Technology
Current Computer-Aided Drug Design | Year: 2012

In the study, 18 antiepileptic hydantoin analogues were investigated by means of reversed-phase HPLC on C-18 stationary phase and eluent acetonitrile-water. Quantitative structure-retention relationship (QSRR) study has been applied in order to understand factors that affect the retention which is closely correlated to the activity (ED 50 values). To overview the compounds for similarities and dissimilarities principal component analysis (PCA) has been applied. Six multiple linear regression models based on the most relevant descriptors were developed. Descriptors for MLR were selected according to variable importance calculated by partial least squares (PLS) analysis. Besides ALOGP the most important is aromatic ratio for mobile phases with more than 45% of acetonitrile, as well as electrotopological states when the % of acetonitrile is less than 40%. High agreement between experimental and predicted retention, obtained in the validation procedure, indicated the good quality of the derived QSRR models. For individual linear models, crossvalidation squared correlation coefficients (Q 2) ranging from 0.697 to 0.837 were obtained. The residual values (difference between observed and calculated) agreed well within experimental error. Additionally, models were compared in terms of the smallest residual value by recently developed method of ranking based on the sum of ranking differences (SRD). © 2012 Bentham Science Publishers.


Djakovic-Sekulic T.,University of Novi Sad | Lozanov-Crvenkovic Z.,University of Novi Sad | Mandic A.,Institute for Food Technology | Uscumlic G.,University of Belgrade | Keleman S.,University of Novi Sad
Chromatographia | Year: 2011

In this study 18 hydantoin derivatives were investigated by means of reversed-phase LC on C-18 stationary phase and methanol-water eluent. Quantitative structure-retention relationship study has been applied in order to understand factors that affect the chromatographic behavior which is closely correlated to the activity (ED50 values). A multiple linear regression procedure was used to model the relationships between molecular descriptors and retention of the hydantoin derivatives. The best quantitative structure-activity relationship (QSAR) models were further validated by a leave-one-out technique as well as by the calculation of statistical parameters for the established theoretical models. High agreement between experimental and predicted data obtained in the validation procedure indicated good quality of the derived QSAR models. © 2011 Springer-Verlag.


Krstonosic V.,University of Novi Sad | Dokic L.,University of Novi Sad | Nikolic I.,University of Novi Sad | Dapcevic T.,Institute for Food Technology | Hadnaiev M.,Institute for Food Technology
Journal of the Serbian Chemical Society | Year: 2012

Stability of oil-in-water emulsions can be achieved by chemically modified starch, such as octenyl succinic anhydride (OSA) starch, as an emulsifier. In order to analyse the disperse and rheological characteristics of emulsions containing two kinds of emulsifiers, part of the OSA starch can be substituted with an adequate concentration of sodium dodecyl sulphate (SDS), which is a small surfactant with the same charge as OSA starch. The oil contents of the examined emulsions were 5, 20 and 50 %. The selected OSA starch concentration was 10 % and replacements of a part of the OSA starch were realized with SDS concentrations of 1, 3 and 5 %. Dispersed droplets of emulsions were defined by determination of the Sauter mean diameter d32 and particle size distribution. Flow curves were used to describe the rheological properties of the emulsions. In addition, the stability of the emulsion samples was observed and expressed by the creaming index. The obtained results indicated a decrease in the Sauter mean diameter of the droplets, the standard deviation and the apparent viscosity of the emulsions with increasing amounts of SDS within the emulsifier mixture OSA starch-SDS. According to creaming rate, the emulsions with OSA starch were more stable than the emulsions stabilized by the OSA starch and SDS combinations. Copyright 2012 (CC) SCS.


Grbic J.,Institute for Food Technology | Jevtic-Mucibabic R.,Institute for Food Technology
Zuckerindustrie | Year: 2010

This paper deals with the results of research on the connection between sugarbeet quality and molasses quality. Laboratory tests made it possible to establish the dependences of the saturation coefficient from the nonsucrose/water ratio in molasses, the dependences of molasses viscosity from the dry substance content at the centrifugation temperature. The functions were presented by linear regression equations. The purity and dry substance maximum of molasses at the centrifugation temperature were calculated. Statistical analysis was applied to identify which variables affected the parameters of molasses quality, saturation coefficient, coefficient of saturation function and calculated purity of molasses. The management systems can be used to link the analytical data with the process data in order to control and optimize cooling crystallization of after-product massecuite.


Filipovic J.,Institute for Food Technology | Filipovic N.,University of Novi Sad | Filipovic V.,Mlinpek Institute
Journal of the Serbian Chemical Society | Year: 2010

The daily intake of dietary fibres in highly industrialized countries is at a low level and, therefore, adversely affecting human health. The objective of this research was to analyze the influence of different commercial fibres (originating from sugar beet pulp fibrex, and Jerusalem artichoke inulin HPX and GR) in yeast dough at a level of 5 %, on the rheological properties of dough and the quality of bread during frozen storage. Frozen dough characteristics were determined using a Brabender maturograph and test baking was followed according the AACC procedure. The dough was frozen at-18 °C and stored over a period of 60 days. The results concerning the dough (proving time and stability) and bread quality (volume and crumb quality) were statistically analyzed by multivariance Manova and discriminative analysis, which indicated that there was a significant difference between dough without fibres and dough with different fibres (fibrex, inulin HPX and GR). The discrimination coefficient points that the greatest influence of fibres on the final proof and proving stability is after 30 days (6.250) and after 0 days (6.158), respectively, but the greatest influence of fibres on bread volume and bread crumb quality (15.488 and 3.638, respectively) can be expected on non frozen dough, due to above mention their adverse the effect on gluten network.


Brouwers J.F.,University Utrecht | Boerke A.,University Utrecht | Silva P.F.N.,University Utrecht | Garcia-Gil N.,University Utrecht | And 5 more authors.
Biology of Reproduction | Year: 2011

We report on the presence and formation of cholesterol oxidation products (oxysterols) in bovine sperm. Although cholesterol is the most abundant molecule in the membrane of mammalian cells and is easily oxidized, this is the first report on cholesterol oxidation in sperm membranes as investigated by state-of-the-art liquid chromatographic and mass spectrometric methods. First, oxysterols are already present in fresh semen samples, showing that lipid peroxidation is part of normal sperm physiology. After chromatographic separation (by high-performance liquid chromatography), the detected oxysterol species were identified with atmospheric pressure chemical ionization mass spectrometry in multiple-reaction-monitoring mode that enabled detection in a broad and linear concentration range (0.05-100 pmol for each oxysterol species detected). Second, exposure of living sperm cells to oxidative stress does not result in the same level and composition of oxysterol species compared with oxidative stress imposed on reconstituted vesicles from protein-free sperm lipid extracts. This suggests that living sperm cells protect themselves against elevated oxysterol formation. Third, sperm capacitation induces the formation of oxysterols, and these formed oxysterols are almost completely depleted from the sperm surface by albumin. Fourth, and most importantly, capacitation after freezing/thawing of sperm fails to induce both the formation of oxysterols and the subsequent albumin-dependent depletion of oxysterols from the sperm surface. The possible physiological relevance of capacitationdependent oxysterol formation and depletion at the sperm surface as well as the omission of this after freezing/thawing semen is discussed. © 2011 by the Society for the Study of Reproduction, Inc.

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