Jovanka Popov Raljić

Earthquakes are a rather complex natural phenomenon that cannot be prevented, and their effects can be catastrophic and have profound implications on various economic sectors (especially tourism). This study investigates the relationships between subjective factors (gender, age, education, previous experience, and disaster anxiety), the perceived t...

n this study we present an in-depth description of the colorimetric values for the lowest section of the Dukatar Loess Palaeosol Sequence (LPS) pedocomplex S5. Formed during the Marine Isotope Stage (MIS) 13-15, it represents the oldest pedocomplex exposed at the base of the Titel loess plateau (TLP), near the confluence of the Tisa and Danube rive...

In terms of climate related security risks, the region of South-Eastern Europe (SEE) can be identified as one of the world’s hot spots. As weather-related hazards continue to increase in numbers and spatial distribution, risk perception in the tourism industry becomes even more important. Additionally, people’s perception of natural hazards is one...

Soluble or instant espresso coffee in capsules with added values is a product that is increasingly recognized as a healthy lifestyle habit, which often goes together with the expansion of spa centers and spa hotels. In addition to the theoretical and empirical examination of sustainable drinking habits regarding different types of instant espresso...

The aim of this paper was to evaluate sensory quality of commercial boiled chicken sausages and boiled pork sausages with different salt content. Descriptive sensory analysis was used. The basic physicochemical parameters of samples were also determined. The results showed that the chicken sausage sample with 3.42% salt and the pork sausage sample...

The global pandemic coronavirus disease 2019 (COVID-19) has caused significant economic changes for all segments of the economy. Travel restrictions have landed several commercial airlines and significantly reduced their revenues. Safety measures are strict and very demanded, especially when it comes to food drinks and beverages served during fligh...

Diseases caused by food consumed in restaurants during a pandemic, can cause enormous damage and lead to closure of rural households. The aim of the research was to determine the attitude of employees in rural households on the application and importance of doing business according to the HACCP (Hazard Analysis and Critical Control Point) food safe...

This study is based on the general notion that restaurants should find more responsible solutions to dispose of the large amount of food that is not consumed. Moreover, the food wasted has great environmental, social and financial impacts, and yet this issue is still insufficiently presented in contemporary studies on food waste management. This pa...

Beer may not be the oldest alcoholic beverage, but it is definitely among the most popular alcoholic beverages in Serbia today. The authors conducted a survey in 2019, during three major beer festivals, on a total sample of 542 festival visitors. The authors set the goal of the research: sensory preferences, habits, knowledge of the beer production...

The study examines consumer sensory preferences of 12 different handmade pastry products in the form of minions, made of rice and flaxseed flour, tapioca starch with natural taste ingredients and with addition of prebiotic (inulin), herbs and other ingredients. The sensory evaluation was performed by professionals (experienced tasters). Preferred m...

Diseases caused by food consumed in restaurants during a pandemic, can cause enormous damage and lead to closure of rural households. The aim of the research was to determine the attitude of employees in rural households on the application and importance of doing business according to the HACCP (Hazard Analysis and Critical Control Point) food safe...

Hydroponica este un lucru destul de abstract la ora actuala .

The global expansion of fast food consumption habits and the consequent change in the competitive environment led to greater market research and the targeting of consumer groups. On the other hand, the growth of the market and the increase in the number of fast food restaurants have encouraged consumers to pay more attention to the products they co...

Among the carriers of probiotic bacteria in the field of non-dairy foods, chocolate is one of the most appealing. Following the contemporary trend impelled with better efficiency, a compilation of three probiotic strains microencapsulated together was incorporated in milk, semisweet and dark chocolates. The determination of viability revealed that...

Consumers with potentially fatal food allergies are dependent on correct product labelling to protect their health. The food industry is responsible for providing every detail consumers need to make informed decisions. Considering public health, food suppliers have to monitor the presence of allergens, prevent cross-contamination and label products...

Food allergens have appeared in the last two decades as a concealed form of threat which significantly endangers public health, and their labelling on food products, drinks, and non pre-packed gastro-products is clearly defined with legal regulations. In practice, the chemical risk management is faced with several unexpected problems. Some of them...

Antioxidant (AO) capacity of chocolates with 27, 44 and 75 % cocoa was assessed after production and during twelve months of storage by direct current (DC) polarographic assay, based on the decrease of anodic current caused by the formation of hydroxo-perhydroxyl mercury(II) complex (HPMC) in alkaline solutions of hydrogen peroxide at potentials of...

Over the last few decades there has been a tendency to use the word 'allergy' to describe all kinds of unexpected reactions to certain foods and food ingredients. The recent literature is plentiful and discusses food allergens and people who are hypersensitive to certain foods. The literature suggests the prevalence of food allergy to specific alle...

The aim of this study was to evaluate some quality parameters of dry fermented sausage (Čajna kobasica) from different producers from the market in Vojvodina. The investigated parameters were chemical composition and sensory properties of external appearance and/or condition of the packaging, appearance and composition of cut surface, color and sta...

The influence of precipitation, mean, maximum and minimum temperatures on maize, sugar beet, soybean and sunflower yields was examined in the Autonomous Province of Vojvodina (Republic of Serbia) for the period 1949- 2013. The results showed that growth period precipitation increased by 9 mm decade-1 and mean, maximum and minimum temperatures incre...

The aim of this study was to evaluate some quality parameters of dry fermented sausage (􀃽ajna kobasica) from different producers from the market in Vojvodina. The investigated parameters were chemical composition and sensory properties of external appearance and/or condition of the packaging, appearance and composition of cut surface, color and sta...

The aim of this study was to evaluate some quality parameters of dry fermented sausage (Čajna kobasica) from different producers from market of Vojvodina. The investigated parameters were chemical composition (moisture content, protein content, relative content of connective tissue proteins RCCTP, free fat content, ash content, chloride content and...

The aim of this study was to examine specific quality characteristics of meadow and acacia honey in conditions of production - at lots with 50 hives (n=50) from four locations within the Jablanica District (at an altitude of 210 to 900 m). The results of colorimetric determination in the CIE and CIEL*a*b* systems suggest that the values of L*(light...

The popularity of chocolate as food around the world combined with high level of health-related awareness of the contemporary consumer, imposed the idea of enriching composition of different kinds of chocolate with probiotic bacterial strains. In this study, two strains of probiotic bacteria, Lactobacillus acidophilus NCFM® and Bifidobacterium lact...

Management of a complex events such as hybrid ones, relies on understanding a modern market trends. The purpose of this study is to determine visitors' motives for attending a hybrid event, to identify clusters based on those motives, and to help organizers and exhibitors to meet visitors' expectations. Therefore, authors performed ANOVA analysis,...

This paper identifies the results of a questionnaire designed to measure service quality in spa hotels in the Republic of Serbia. Service quality was measured with a model based on the original SERVQUAL model. Due to the fact that many previous research papers have shown that SERVQUAL is insufficient to identify and measure all determinants of serv...

The quality of goat meat has recently become an important aspect in the marketing of goats in Serbia. The aim of this study was to compare some goat meat quality parameters of various races and to determine the differences between them. Goat breeds were Balkan goat and Serbian White goat, both female in the age of four years. Analysis of quality pa...

The present paper studies managers’ perception of factors that influence customer satisfaction in the restaurant industry and their attitudes towards conducting a research on customer needs. In particular, we studied the managers’ perception of the importance of restaurant experience elements of customer satisfaction. The research involved 50 resta...

This study represents the first detailed joined colorimetric and rock magnetic investigation on a loess–paleosol sequence in the Vojvodina region, Northern Serbia. The aim of this paper is to derive new information on the Late Pleistocene paleoenvironment from a high resolution multi-proxy assessment of the iron mineralogical composition at the Orl...

Apstrakt: Rad istražuje percepciju menadžera o faktorima koji utiču na zadovoljstvo gostiju u restoraterstvu i njihove stavove o sprovođenju istraživanja o potrebama gostiju. Posebno je istraživana percepcija menadžera o važnosti elemenata restoranskog doživljaja za zadovoljsvo gosta. Istraživanje je obuhvatilo 50 menadžera restorana u Srbiji. Kroz...

Chemical composition, pH value, fatty acids profile, cholesterol content, color and sensory analysis of pork meat from Duroc x Yorkshire (D x Y), Duroc x Yorkshire x wild boar (D x Y x WB) crossbreeds and wild boars (WB) was investigated. Samples for all tests were taken from m. longissimus dorsi. Chemical composition and pH value were tested by IS...

The main role of milk and milk products in the technology of confectionery products (chocolates, caramele-candy products, dairy products, spreads, etc.) is to increase the nutritional value of the final product and to influence some sensory characteristics of quality (appearance, consistence/texture, flavor). In this study, mixtures of milk and coc...

The effects of different concentrations of the combined additive on the rheological conditions of dough and on sensory properties of three groups of bread were investigated. The best initial quality and the lowest degree of weakening of proteins had dough obtained from mixed wheat and rye flours. The best expected baking properties had white wheat...

The aim of this study was to examine the sensory properties of dietary cookies produced with addition of different dietary fiber sources (inulin and oligofructose, oat flakes, mixture of oat flakes and wholemeal flour, wholemeal flour and mixture of wholemeal flour and carob flour), and to measure instrumentally color changes of cookies upper and l...

Probiotics are the possibility to chouse growth stimulation by using physiological potential of animals. The aim of this study was to evaluate the use of different probiotics on poultry meat. The experiment was started by fattening 700 one-day-old chicks (5 groups), provenance Arbor Acres, both sexes, initial mass 40.07 ± 0.33 g. Fattening period w...

The most important quality characteristics of honey are necessary to identify and track over time, in order to conduct its characterization and to qualify for protection of geographical origin. The aim of this study was to analyse the physicochemical characteristics of Black Locust (Robinia Pseudoacacia l.) honey collected from three climate ecolog...

In this study, chemical composition, colour and sensory characteristics of Bunte Deutsche Edelziege (BDE) and Balkan goat meat were examined. Both species of goats were fed and raised under semi-intensive system of management. Chemical composition (moisture, ash, fat and protein content) and pH value were measured by standard methods and the colour...

In this study, pralines manufactured by hand were evaluated sensorially. These pralines were obtained from dark chocolate containing 60% cocoa components, filled with Apis mellifera carnica Poll drone larvae, blossom honey and a blossom honey/pollen mixture from the protected region of Stara Planina-Eastern Serbia (a specific botanical region). The...

The effect of nitrogen nutrition treatments on the gluten content and some quality parameters of eight winter wheat cultivars has been studied. Six different nitrogen rates were applied (0, 60, 90, 120, 150 and 180 kg N ha-1) to wheat cultivars chosen according to the structure of their high molecular weight glutenin subunits (HMW-GS) at the Glu-D1...

This paper studies the stability of three types of mayonnaise (with 75 %, 50 % and 30 % of edible refined sunflower oil and other additives) by measuring colour on photoelectric tristimulus colorimeter “MOM-colour 100“, showing the results in CIE (Y(%), l (nm) and Č (%)) and CIE L ´ a ´ b system immediately after preparation, after 90 and 180 days...

The effect of nitrogen nutrition treatments on the gluten content and some quality parameters of eight winter wheat cultivars has been studied. Six different nitrogen rates were applied (0, 60, 90, 120, 150 and 180 kg N ha-1) to wheat cultivars chosen according to the structure of their high molecular weight glutenin subunits (HMW-GS) at the Glu-D1...

Crumb color quality characteristics of bread of different compositions (whole grain, rye, barley and diet bread) at 24 hours intervals during three days after bread preparation were investigated by means of a MOM-color 100 tristimulus photo colorimeter, in CIE, CIELab, ANLAB and Hunter systems. The highest value of average reflectance y (%) was fou...

In this work sensory characteristics (appearance – color, brilliance, shape and surface; texture – structure, break, firmness and chewiness; aroma – odor and taste) of dietary chocolates of different compositions were evaluated, in parallel with color parameter measurements. Color was determined instrumentally on the top and bottom surfaces, using...

In this study measurements of color parameters of UHT milk were performed, by using a MOM-color 100 photoelectric tristimulus colorimeter. Colors of UHT milk samples containing 3.2% and 1.6% milk fat, processed under industrial conditions, packed in polyethylene terephtalate (PET) based packages, and stored for 0, 15, 30, 45, 60 and 90 days at ambi...

The objective of this study was to determine the effects of hydrocolloids in dough (xanthan 0.02%, 0.06%, and 0.1%; kappa-carrageenan and carboxymethylcellulose 0.2%, 0.6%, and 1.0%) and duration of frozen storage on the quality of finished bakery product. Doughs were prepared with different concentrations of gums, stored at -18 degrees C and analy...

This paper presents the results of a three-year research on the influence of different nitrogen (N) doses on the grain protein content (GPC), wet gluten content (WGC) and on baking score (BS) of 8 varieties of winter wheat. In all the years, the average GPC increased as the level of N fertilizers went up. The average growth GPC, depending on the va...

The quality of mixed vegetable oils (combinations of the corresponding percentual mixtures of the refined edible sunflower oil and of the extra virgin olive oil) was evaluated from a sensorial point of view. The evaluations were performed by the board of ten experienced evaluators, using the so called "ranging test" (ISO 8757: 1998 E). The results...

The system of protecting geographical indication, destination of origin and authenticity is an efficient way for food products quality managing. Methods of physical, chemical, mathematical and statistical analysis of honey specific quality parameters could be used for finding typical markers for botanical origin, geographical origin and authenticit...

In this work color quality characteristics of the upper surfaces of commercial dietary chocolates of different manufacturers were investigated. Color was determined instrumentally, using the three stimulus colorimeter "MINOLTA" Chroma meter CR 400. Results were expressed in CIE, CIELab and Hünter systems, immediately after the production (0 - 30 da...

The paper presents the results of investigation of the replacement of imported emulsifiers, which are in use with plant protein products e.g. soybean isolate > SUPRO 500 E < as well as the use of microbiologic preparation like brewery yeast in combination with maltodextrin, aiming to investigate the sensory and color characteristics of frozen ready...

Dough samples with different content of amylases were investigated immediately after mixing and after 7, 14 and 30 days of frozen storage. The obtained results show that the fermentation time is shorter, both in fresh and frozen samples, when amylase sample 1 was added, compared to dough without enzymes. The addition of amylase 2 to dough resulted...

The waste brewer&apos;s yeast S. cerevisiae (activated and non-activated) was compared with the commercial baker&apos;s yeast regarding the volume of developed gas in dough, volume and freshness stability of produced bread. The activation of waste brewer&apos;s yeast resulted in the increased volume of developed gas in dough by 100% compared to non...

Bread crumbs are obtained by grinding dried bread. Since bread crumbs can get contaminated from different sources, the aim of the work was to recognize the microbiological and sensory (colour) quality of bread crumbs, as well as the possibility of sterilization applying ionizing radiation. The minimal dosis of gamma rays, efficient for achieving of...

Effects of α -tocopheryl acetate addition to the chicken feed (A-control group: common broiler feed, B and C groups: feed supplemented with a-tocopheryl acetate at 50 mg/kg and 75 mg/kg of feed, respectively) on sensory characteristics of meat of chicken breasts have been investigated as well as the content of vitamin E, expressed as a- tocopherol,...

Authors examined the effects of SUPRO 595 and GRINSTED™ Carrageenan CC 250 addition on selected sensory properties of smoked pork loin. Sensory evaluation of products included an estimate of cut appearance, texture odor, taste and color. Using photoelectric tristimulus colorimeter (the MOM Color - D) determination of color characteristics in pork l...

Authors examined the effects of SUPRO 595 and GRINSTED™ Carrageenan CC 250 addition on selected sensory properties of smoked pork loin. Sensory evaluation of products included an estimate of cut appearance, texture odor, taste and color. Using photoelectric tristimulus colorimeter (the MOM Color - D) determination of color characteristics in pork l...

The present study was undertaken to investigate the effects of the presence of different concentrations of GRINSTEDTM Carrageenan CC 250 (0.25%, 0.4% and 0.55% related to the mass of raw material) on selected technological and sensory properties of smoked pork loin. Changes in mass during production process and water content were observed. Sensory...

The paper presents stability investigations of characteristic colour of powdered orange used for juice production. The colour of packed products darkens during the 12-month storage. In the same period, changes of characteristic wavelength are cyclical. These changes depend on the kind of combined packaging material used for packing the investigated...

The possibility of use and production of freeze‐resistant sauces with the addition of 5.0% of proteinaceous preparation Polyporus squamosus was investigated. Polyporus squamosus is of microbiological origin (MMOL '87) and belongs to family Polyporacea , order Aphyllopharales , subclass Holobacidio‐Mycetide , class Bacidimycetesa and mould Mycophita...

The retention of selenium (Se) in the heart, liver and kidneys of lambs fed diets with different Se contents was studied for a period of 60 days. The experiment was conducted with three groups each containing 16 Tsigai breed lambs. The diets were composed of concentrates and forage. A concentrate mixture without added Se was provided for control gr...

The aim of this work was to investigate the dynamics of dough freezing and defrosting. The freezing rate of smaller pieces is faster than of bigger ones. The freezing rate depends on the mass of dough sample both at -20°C and -35°C. The time of freezing of 100 and 150 g pieces is half of the time needed for the freezing of 450 and 600 g pieces. Fre...