TY  - JOUR
AU  - Pecić, Sonja
AU  - Veljović, Mile S.
AU  - Despotović, Saša
AU  - Leskosek-Cukalovic, I.
AU  - Jadranin, Milka
AU  - Tešević, Vele
AU  - Nikšić, Miomir
AU  - Nikićević, Ninoslav
PY  - 2012
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/1324
AB  - ljivovica and Prepeenica are traditional Serbian distillated beverages made from varieties of plum, of the genus Prunus. The ageing in wooden casks not only improves the sensory characteristics, but also changes the content of total polyphenols and contributes to the other important health properties, such as the increase of their antioxidant capacity. In this study, home-made brandy (ljivovica and Prepeenica) samples were used, which matured in casks during the time period from 10 to 47 years. The aim of this investigation was to examine the influence of the ageing parameters (time period and type of wooden casks) and raw material (plum cultivars) on the total polyphenol content, amount of certain phenol compounds, sensory properties, colour and antioxidant properties in matured brandies. The individual phenol components were determinated using HPLC system equipped with diode array detector, while the total phenol content and antioxidant activity was estimated using spectrophotometric methods (Folin-Ciocalteu, DPPH, FRAP and TEAC). Total polyphenol content (TPC) of aged Prepeenica samples was ranged from 230.26 to 890.26 mg/L gallic acid equivalents (GAE mg/L), whereas the TPC of ljivovica sample was 110.38 mg/L. Antioxidant capacity of analysed Prepeenica samples and ljivovica sample was in strong correlation with TPC. Total sensory score of all samples was very high and varied between 18.2 and 19.8. The obtained results have shown that the benefit of longer maturation on sensory characteristics is well recognized, but the improvement has some limitation.
PB  - Springer, New York
T2  - European Food Research and Technology
T1  - Effect of maturation conditions on sensory and antioxidant properties of old Serbian plum brandies
VL  - 235
IS  - 3
SP  - 479
EP  - 487
DO  - 10.1007/s00217-012-1775-y
ER  - 

@article{
author = "Pecić, Sonja and Veljović, Mile S. and Despotović, Saša and Leskosek-Cukalovic, I. and Jadranin, Milka and Tešević, Vele and Nikšić, Miomir and Nikićević, Ninoslav",
year = "2012",
abstract = "ljivovica and Prepeenica are traditional Serbian distillated beverages made from varieties of plum, of the genus Prunus. The ageing in wooden casks not only improves the sensory characteristics, but also changes the content of total polyphenols and contributes to the other important health properties, such as the increase of their antioxidant capacity. In this study, home-made brandy (ljivovica and Prepeenica) samples were used, which matured in casks during the time period from 10 to 47 years. The aim of this investigation was to examine the influence of the ageing parameters (time period and type of wooden casks) and raw material (plum cultivars) on the total polyphenol content, amount of certain phenol compounds, sensory properties, colour and antioxidant properties in matured brandies. The individual phenol components were determinated using HPLC system equipped with diode array detector, while the total phenol content and antioxidant activity was estimated using spectrophotometric methods (Folin-Ciocalteu, DPPH, FRAP and TEAC). Total polyphenol content (TPC) of aged Prepeenica samples was ranged from 230.26 to 890.26 mg/L gallic acid equivalents (GAE mg/L), whereas the TPC of ljivovica sample was 110.38 mg/L. Antioxidant capacity of analysed Prepeenica samples and ljivovica sample was in strong correlation with TPC. Total sensory score of all samples was very high and varied between 18.2 and 19.8. The obtained results have shown that the benefit of longer maturation on sensory characteristics is well recognized, but the improvement has some limitation.",
publisher = "Springer, New York",
journal = "European Food Research and Technology",
title = "Effect of maturation conditions on sensory and antioxidant properties of old Serbian plum brandies",
volume = "235",
number = "3",
pages = "479-487",
doi = "10.1007/s00217-012-1775-y"
}

Pecić, S., Veljović, M. S., Despotović, S., Leskosek-Cukalovic, I., Jadranin, M., Tešević, V., Nikšić, M.,& Nikićević, N.. (2012). Effect of maturation conditions on sensory and antioxidant properties of old Serbian plum brandies. in European Food Research and Technology
Springer, New York., 235(3), 479-487.
https://doi.org/10.1007/s00217-012-1775-y

Pecić S, Veljović MS, Despotović S, Leskosek-Cukalovic I, Jadranin M, Tešević V, Nikšić M, Nikićević N. Effect of maturation conditions on sensory and antioxidant properties of old Serbian plum brandies. in European Food Research and Technology. 2012;235(3):479-487.
doi:10.1007/s00217-012-1775-y .

Pecić, Sonja, Veljović, Mile S., Despotović, Saša, Leskosek-Cukalovic, I., Jadranin, Milka, Tešević, Vele, Nikšić, Miomir, Nikićević, Ninoslav, "Effect of maturation conditions on sensory and antioxidant properties of old Serbian plum brandies" in European Food Research and Technology, 235, no. 3 (2012):479-487,
https://doi.org/10.1007/s00217-012-1775-y . .

TY  - JOUR
AU  - Leskosek-Cukalovic, I.
AU  - Despotović, Saša
AU  - Lakic, N.
AU  - Nikšić, Miomir
AU  - Nedović, Viktor A.
AU  - Tešević, Vele
PY  - 2010
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/1131
AB  - Genoderma lucidum among all other cultivated mushrooms is unique for its medicinal, rather than nutritional value. A woody mushroom for centuries highly regarded in oriental folk medicine in recent years came in to focus of numerous pharmacological and medical researchers. The paper gives a brief overview of the obtained results and state of the art of knowledge about its bioactive components and pharmacological functioning indicating its possible use in brewing as a raw material for the production of beer with improved functional properties. It deals with the procedure for Ganoderma extract production, determination of main bioactive substance contents, procedure for beer enrichment and sensory evaluation of the final products. The consumer's acceptance test was carried out by 105 untrained young subjects. The results indicate that both male and female tasters evaluated the enriched beer similar or even better than initial commercially produced Pilsner beer. Male tasters especially showed great affinity for new sensory properties, particularly the body, liveliness, and taste. Female tasters evaluated both beers quite similarly. According to their opinion, beer with Ganoderma compared with initial beer differs statistically significantly better only by its bodiness. (C) 2010 Elsevier Ltd. All rights reserved.
PB  - Elsevier Science Bv, Amsterdam
T2  - Food Research International
T1  - Ganoderma lucidum - Medical mushroom as a raw material for beer with enhanced functional properties
VL  - 43
IS  - 9
SP  - 2262
EP  - 2269
DO  - 10.1016/j.foodres.2010.07.014
ER  - 

@article{
author = "Leskosek-Cukalovic, I. and Despotović, Saša and Lakic, N. and Nikšić, Miomir and Nedović, Viktor A. and Tešević, Vele",
year = "2010",
abstract = "Genoderma lucidum among all other cultivated mushrooms is unique for its medicinal, rather than nutritional value. A woody mushroom for centuries highly regarded in oriental folk medicine in recent years came in to focus of numerous pharmacological and medical researchers. The paper gives a brief overview of the obtained results and state of the art of knowledge about its bioactive components and pharmacological functioning indicating its possible use in brewing as a raw material for the production of beer with improved functional properties. It deals with the procedure for Ganoderma extract production, determination of main bioactive substance contents, procedure for beer enrichment and sensory evaluation of the final products. The consumer's acceptance test was carried out by 105 untrained young subjects. The results indicate that both male and female tasters evaluated the enriched beer similar or even better than initial commercially produced Pilsner beer. Male tasters especially showed great affinity for new sensory properties, particularly the body, liveliness, and taste. Female tasters evaluated both beers quite similarly. According to their opinion, beer with Ganoderma compared with initial beer differs statistically significantly better only by its bodiness. (C) 2010 Elsevier Ltd. All rights reserved.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "Food Research International",
title = "Ganoderma lucidum - Medical mushroom as a raw material for beer with enhanced functional properties",
volume = "43",
number = "9",
pages = "2262-2269",
doi = "10.1016/j.foodres.2010.07.014"
}

Leskosek-Cukalovic, I., Despotović, S., Lakic, N., Nikšić, M., Nedović, V. A.,& Tešević, V.. (2010). Ganoderma lucidum - Medical mushroom as a raw material for beer with enhanced functional properties. in Food Research International
Elsevier Science Bv, Amsterdam., 43(9), 2262-2269.
https://doi.org/10.1016/j.foodres.2010.07.014

Leskosek-Cukalovic I, Despotović S, Lakic N, Nikšić M, Nedović VA, Tešević V. Ganoderma lucidum - Medical mushroom as a raw material for beer with enhanced functional properties. in Food Research International. 2010;43(9):2262-2269.
doi:10.1016/j.foodres.2010.07.014 .

Leskosek-Cukalovic, I., Despotović, Saša, Lakic, N., Nikšić, Miomir, Nedović, Viktor A., Tešević, Vele, "Ganoderma lucidum - Medical mushroom as a raw material for beer with enhanced functional properties" in Food Research International, 43, no. 9 (2010):2262-2269,
https://doi.org/10.1016/j.foodres.2010.07.014 . .