8 results on '"Milica Glišić"'
Search Results
2. The Observed Changes in Climate Characteristics in the Trebinje Vineyard Area (Bosnia and Herzegovina)
- Author
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Tijana Banjanin, Zorica Ranković-Vasić, Milica Glišić, and Zoran Pržić
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climate change ,bioclimate indices ,Trebinje ,grapevine ,zoning ,Meteorology. Climatology ,QC851-999 - Abstract
The productivity and quality of grapes and wine are significantly influenced by changing climate conditions in vineyard regions worldwide. This study assesses changes in temperature, precipitation, and viticultural indices between the periods of 1971–1990 and 2000–2019 in Trebinje, a vineyard area located in the Herzegovina region of Bosnia and Herzegovina. Between the two periods, mean annual temperature increased by 2 °C and mean vegetational temperature by 2.4 °C, while mean precipitation remained within the range of climatological variability, with annual values increasing by 6% and vegetational values decreasing by 4.6%. Warming resulted in a longer duration of the vegetation season by 23.7 days, a reduced risk of late spring frosts, and an increased risk of very high temperatures during summer. These changes led to the reclassification of Trebinje vineyards’ climate from Region III to Region V, based on the Winkler index values, from a “temperate warm” to a “warm” category, based on the Huglin heliothermic index, and from “cool nights” to “temperate nights” based on the cool nights index. The category of the dryness index remained unchanged between the two periods. The findings emphasize the necessity for a renewal of the viticultural zoning and the development of climate change-adaptation plans for this region.
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- 2024
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3. The Effects of Sunflower and Maize Crop Residue Extracts as a New Ingredient on the Quality Properties of Pork Liver Pâtés
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Milica Glišić, Marija Bošković Cabrol, Nikola Čobanović, Marija Starčević, Stevan Samardžić, Ivona Veličković, and Zoran Maksimović
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agricultural waste ,sunflower and maize stalks ,antioxidant activity ,meat emulsions ,lipid oxidation ,microbial quality ,Chemical technology ,TP1-1185 - Abstract
The present study aimed to evaluate the antioxidant capacity of ethanolic extracts from post-harvest sunflower and maize stalk residues, and their impact on the chemical composition, physicochemical parameters, lipid oxidative stability, microbiological properties, and sensory characteristics of pork liver pâtés over a 90-day storage period. Four formulations were prepared: a control group (CON), a batch with butylated hydroxytoluene as a synthetic antioxidant (BHT), 1% ethanolic extract from sunflower residues (SSRE), and 1% ethanolic extract from maize residues (MSRE). The MSRE had a higher total phenol content and showed better antioxidant activity relative to the SSRE (p < 0.01). The addition of SSRE decreased the lightness and increased the redness in the pork liver pâtés, with these pâtés showing the highest total color difference compared to the control (p < 0.01). The crop extracts increased the n-6 and total PUFA contents in pâtés and improved the PUFA/SFA ratio (p < 0.01). Formulations containing crop residue extracts showed higher TBARs and POV values than the control and BHT group (p < 0.01), indicating a pro-oxidant effect and accelerated lipid oxidation in pâtés during storage. As far as microbiological quality, the presence of crop residue extracts decreased the total viable count, lactic acid bacteria, and psychotropic aerobic bacteria (p < 0.01). The incorporation of crop extracts in the pork pâtés impaired their sensory quality, particularly color, odor, aroma, and flavor, and decreased their overall acceptability. These results indicated that, while the crop residue extracts were not as effective as synthetic antioxidants in preserving the lipid stability of pâtés, they demonstrated potential for enhancing the microbial quality of this type of meat product.
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- 2024
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4. ANTIMICROBIAL ACTIVITY OF ETHANOLIC EXTRACTS FROM WHEAT, SUNFLOWER AND MAIZE CROP RESIDUES
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Milica Glišić, Marija Bošković Cabrol, Nikola Čobanović, Milan Baltić, Jelena Vranešević, Stevan Samardžić, and Zoran Maksimović
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agricultural waste ,MIC and MBC ,maize and sunflower stalks ,wheat straw ,foodborne pathogens ,Veterinary medicine ,SF600-1100 - Abstract
Large quantities of agricultural residues are generated every year. Most of the crop-based residues are underutilized, mainly left to decay on the land or to be burnt, which can lead to an increase in a load of environmental pollution. Considering this, different strategies have been developed to use these renewable resources as raw materials for the production of bioactive compounds, their isolation and characterization, and potential application in a wide range of fields, particularly in the food industry as natural preservatives. In this study, the antibacterial efficacy of wheat, sunflower, and maize crop residue ethanolic extracts against six bacterial strains (Salmonella Typhimurium, Salmonella Enteritidis, Staphylococcus aureus, Escherichia coli, Listeria monocytogenes and Yersinia enterocolitica) was evaluated by the broth microdilution method. Used extracts inhibited the growth of selected microorganisms with a minimal inhibitory concentration (MIC) of 320 μg/mL for most of the tested bacteria. L. monocytogenes showed a MIC value of 640 μg/mL for wheat ethanolic extract, and the MIC value of sunflower ethanolic extract for S. Typhimurium was 160 μg/mL. There were no minimum bactericidal concentration (MBC) values for any of the bacteria within the extract’s concentration ranges tested (≤ 2560 μg/mL). The results of the present study indicate that crop residue ethanolic extracts could exhibit bacteriostatic effect and therefore have the potential as natural additives in food preservation.
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- 2023
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5. EFFECT OF EARLY BERRY THINNING AND GIRDLING ON GRAPE QUALITY OF CV. VICTORIA
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Milica GLIŠIĆ, Saša MATIJAŠEVIĆ, Zoran BEŠLIĆ, Zorica RANKOVIĆ-VASIĆ, Ilija GLIŠIĆ, and Dušica ĆIRKOVIĆ
- Abstract
The research was carried out at University of Belgrade Faculty of Agriculture experimental station “Radmilovac” on table grape Victoria cv with aim to improve grape quality and with consideration the introduction of these ampelographic measures in regular grapevine growing. The research included two treatments of berry thinning (thinning bunch tip - BtT and first lateral wink -BtW), girdling (G) and control (C). Combined effect of berry thinning and girdling were not examined. The following features were examined: fertility and yield, bunch and berry dimensions, bunch and berry structure, sugar content and total acidity. The thinning treatments did not have significant effect on uvometric parameters and grape quality, but they improved the yield by 41.7% (BtW) and 51.4% (BtT) in comparison to the control. It can be explained by bad fruit set influenced by unfavourable meteorological conditions during flowering in control treatment. Berry thinning achieves a better fruit set. Berry thinning should be applied as a regular ampelographic measure according to weather conditions during flowering phonological stage. Results confirm the positive influence of girdling. The yield was increased by 88,34% compared to control, berries had a higher diameter (for about 1mm with respect to control), fruit set and bunch mass were in higher level against other treatments, sugar content (17,00%), total acidity (5,75 g/L) were improved too. Girdling can be introduced as a regular ampelographic measure in the table cultivars vineyards, in order to obtain higher yields and better quality of table grape.
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- 2023
6. White and honey Chlorella vulgaris: Sustainable ingredients with the potential to improve nutritional value of pork frankfurters without compromising quality
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Marija Bošković Cabrol, Milica Glišić, Milan Baltić, Dragoljub Jovanović, Čaba Silađi, Stefan Simunović, Igor Tomašević, and Anabela Raymundo
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Meat emulsions ,Clean label ,Microalgae ,Amino acids ,Carotenoids ,PUFA ,Food Science - Abstract
This study aimed to evaluate the effect of the chlorophyll-deficient microalgae mutants, honey (yellow) and white Chlorella vulgaris, (3%) on the nutritional, physicochemical, microbiological, and sensory characteristics of frankfurters. The presence of microalgae resulted in increased PUFA content and higher PUFA/SFA ratio, but lower n-6/n-3 ratio and lipid indices (P
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- 2023
7. Abattoir hygiene
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Milica Glišić, Marija Boskovic Cabrol, and Ivan Nastasijevic
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chilled carcass ,food safety ,hazard ,Abattoir hygiene ,foodborne - Abstract
Abattoirs have important role in surveillance, control, and eradication of diseases of animal health importance, as well as control, reduction, and prevention of foodborne hazards of public health importance. To achieve control and prevention of crosscontamination of carcasses and meat with foodborne hazards, the abattoir hygiene should be applied throughout the slaughter and dressing, up to the chilling of carcasses. This is based on strict adherence to good hygiene practices and the overall hygiene requirements at abattoir, named prerequisite programs (layout and design of production facility, equipment, tools, ventilation, trained workers), supplemented with risk-based food safety management system (hazard analysis and critical control point) and chilled carcass safety assurance system in the farmabattoir continuum. Therefore abattoir hygiene has an important impact on final microbiological status of chilled carcass, as well as prevention and minimization of consumers exposure to foodborne hazards associated with meat consumption.
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- 2023
8. Biosecurity and Lairage Time versus Pork Meat Quality Traits in a Farm–Abattoir Continuum
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Ivan Nastasijevic, Milica Glisic, Milan Milijasevic, Sasa Jankovic, Radmila Mitrovic, Jelena Babic Milijasevic, and Marija Boskovic Cabrol
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pig chain ,farm ,biosecurity ,biomarkers ,stress hormones ,acute phase proteins ,Veterinary medicine ,SF600-1100 ,Zoology ,QL1-991 - Abstract
The modern pig production chain is increasingly focused on biosecurity, quality, and safety of meat and is associated with many challenges impacting world meat markets, such as animal disease outbreaks and sanitary restrictions, trade regulations and quality requirements. To overcome such challenges and assure more consistent pork meat quality (and safety), there is a need to develop an effective and reliable monitoring system in a farm–abattoir continuum that can be based on selected biomarkers. This study assessed interrelations of selected stress and inflammation biomarkers (acute phase proteins (APP)) between farm biosecurity score versus pork meat quality traits after two different lairage periods. Briefly, the maximum recorded levels of stress hormones (436.2 and 241.2 ng/mL, for cortisol and Chromogranin A (CgA), respectively) and APP (389.4 and 400.9 μg/mL, Pig Major Acute Proteins (MAP) and Haptoglobin (Hp), respectively) at four commercial farms were within the recommended threshold values. Cortisol and APP were negatively correlated to the internal and total biosecurity scores of farms. The increase of level of both sets of biomarkers was found at bleeding (after transportation and lairage period), but with lower values after long (18–20 h) versus short (1–3 h) lairage lay-over time. In general, negative correlation was confirmed between stress and inflammation biomarkers and carcass/meat quality traits. The farm total biosecurity level significantly affected chilling yield, meat temperature, and a* value. Pig-MAP emerged as a good biomarker with a promising potential for assessment and anticipation of broad aspects in the pork meat chain. It can be used for detection of failures in the pig production system and might be incorporated in certification programs for the pork meat industry.
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- 2022
- Full Text
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