Viktor Nedovic

Viktor Nedovic

Univerzitet u Beogradu

H-index: 51

Europe-Serbia

About Viktor Nedovic

Viktor Nedovic, With an exceptional h-index of 51 and a recent h-index of 40 (since 2020), a distinguished researcher at Univerzitet u Beogradu, specializes in the field of Food science and technology, Biotechnology, Biochemical engineering, Fermentation processes, Beer fermentation.

His recent articles reflect a diverse array of research interests and contributions to the field:

Chemical characterization of different wood fragments and their volatile composition in model spirit solutions: Original scientific paper

Broccoli, Amaranth, and Red Beet Microgreen Juices: The Influence of Cold-Pressing on the Phytochemical Composition and the Antioxidant and Sensory Properties

Goat milk powders enriched with grape pomace seed extract: Physical and techno-functional properties

Novi tehnološki postupak dobijanja biofortifikatora na bazi Trichoderma spp. obogaćene selenom za primenu u održivoj poljoprivredi

Izazovi biofilmova u pivarama

Characterization of amaranth (Amaranthus tricolor L.) microgreens juice encapsulated within inulin and maltodextrin

Biodegradable and active zein-gelatin-based electrospun mats and solvent-cast films incorporating sage extract: Formulation and comparative characterization

Novi pekarski proizvod-hleb obogaćen selenom dobijen dodatkom selenom obogaćene biomase Coriolus versicolor gljive

Viktor Nedovic Information

University

Univerzitet u Beogradu

Position

Dept. of Food Technology and Biochemistry Faculty of Agriculture

Citations(all)

9132

Citations(since 2020)

5466

Cited By

5515

hIndex(all)

51

hIndex(since 2020)

40

i10Index(all)

137

i10Index(since 2020)

104

Email

University Profile Page

Univerzitet u Beogradu

Viktor Nedovic Skills & Research Interests

Food science and technology

Biotechnology

Biochemical engineering

Fermentation processes

Beer fermentation

Top articles of Viktor Nedovic

Chemical characterization of different wood fragments and their volatile composition in model spirit solutions: Original scientific paper

Authors

Anita Smailagić,Sonja Veljović,Steva Lević,Tatjana Šolević Knudsen,Viktor Nedović,Vladimir Pavlović,Maja Natić

Journal

Chemical Industry & Chemical Engineering Quarterly

Published Date

2024/4/25

This study characterizes oak (sessile and pedunculate oak) and alternative wood (black locust, Myrobalan plum, wild cherry, and mulberry) species as important sources of volatile compounds of aged spirits. Nowadays, their fragments are used to hasten the brandies’ aging process. The ATR-FTIR spectra of analyzed wood samples are similar, only the mulberry FTIR spectrum contains unique peaks primarily due to its highest lignin content (40.93%). Using the untargeted GC-MS approach, a total of forty-one volatile compounds were identified in the wood extracts in a model spirit solution. The volatile profiles of alternative wood extracts in a model spirit solution were significantly different, both quantitatively and qualitatively, compared to those of oak. Coniferyl (23.14 µg/g-26.6 µg/g) and sinapyl (23.56 µg/g-25.82 µg/g) alcohols were the most abundant volatile compounds in investigated oak extracts. Resorcinol and coniferyl alcohol were the most abundant volatile compounds in black locust, sakuranin in wild cherry, while resorcinol and β-resorcinaldehyde in mulberry wood. To the best of our knowledge, sakuranin has not been detected in wild cherry wood until now. Besides wood chemical characteristics, the technology used during the aging process strongly influences on volatile profiles of aged brandies, thus, these compounds are potential chemical markers for discrimination between wood species as well as aging technologies.

Broccoli, Amaranth, and Red Beet Microgreen Juices: The Influence of Cold-Pressing on the Phytochemical Composition and the Antioxidant and Sensory Properties

Authors

Spasoje D Belošević,Danijel D Milinčić,Uroš M Gašić,Aleksandar Ž Kostić,Ana S Salević-Jelić,Jovana M Marković,Verica B Đorđević,Steva M Lević,Mirjana B Pešić,Viktor A Nedović

Journal

Foods

Published Date

2024/2/29

The aim of this study was to analyze in detail the phytochemical composition of amaranth (AMJ), red beet (RBJ), and broccoli (BCJ) microgreens and cold-pressed juices and to evaluate the antioxidant and sensory properties of the juices. The results showed the presence of various phenolic compounds in all samples, namely betalains in amaranth and red beet microgreens, while glucosinolates were only detected in broccoli microgreens. Phenolic acids and derivatives dominated in amaranth and broccoli microgreens, while apigenin C-glycosides were most abundant in red beet microgreens. Cold-pressing of microgreens into juice significantly altered the profiles of bioactive compounds. Various isothiocyanates were detected in BCJ, while more phenolic acid aglycones and their derivatives with organic acids (quinic acid and malic acid) were identified in all juices. Microgreen juices exhibited good antioxidant properties, especially ABTS•+ scavenging activity and ferric reducing antioxidant power. Microgreen juices had mild acidity, low sugar content, and good sensory acceptability and quality with the typical flavors of the respective microgreen species. Cold-pressed microgreen juices from AMJ, RBJ, and BCJ represent a rich source of bioactive compounds and can be characterized as novel functional products.

Goat milk powders enriched with grape pomace seed extract: Physical and techno-functional properties

Authors

Danijel D Milinčić,Aleksandar Ž Kostić,Stefan Kolašinac,Vladislav Rac,Nebojša Banjac,Jelena Lađarević,Steva Lević,Vladimir B Pavlović,Slađana P Stanojević,Viktor A Nedović,Mirjana B Pešić

Journal

Food Hydrocolloids

Published Date

2024/1/1

HighlightsHeated goat milk (TM) were mixed with grape pomace seed (SE) extracts.SE extracts didn't significantly change the ζ-potential of goat milk micelles.Changes in the secondary structure of milk proteins were observed after SE addition.Different microstructures of goat milk powders were found by SEM.0.1% solutions of goat powders showed good emulsifying and poor foaming properties.

Novi tehnološki postupak dobijanja biofortifikatora na bazi Trichoderma spp. obogaćene selenom za primenu u održivoj poljoprivredi

Authors

Dunja Miletić,Vera Karličić,Steva Lević,Viktor Nedović,Aleksandra Sknepnek,Jelena Jovičić-Petrović,Vera Raičević

Published Date

2023

Prikazano tehničko rešenje predstavlja inovaciju u obliku novog tehnološkog postupka – proizvodnje biofortifikatora na bazi Trichoderma spp. obogaćene selenom predviđenog za primenu u održivoj poljoprivredi. Primenom novog tehnološkog postupka dobijena je biomasa T. harzianum i T. citrinoviride gljiva sa visokim sadržajem selena, za biofortifikaciju prehrambenih useva u Republici Srbiji selenom, koja se smatra selenom deficitarnim područjem. Pri izboru gljiva u ovom tehničkom rešenju, vodilo se računa da se odaberu one gljive koje imaju biokontrolnu i ulogu u stimulaciji rasta biljaka, čijim obogaćenjem selenom je dobijen proizvod sa dodatom vrednošću. Dobijeni rezultati pokazuju da obogaćivanje biomase selenom u određenoj meri modifikuje odlike same gljive. T. harzianum i T. citrinoviride obogaćene selenom, u većini konfrontacijskih testova, zadržale su visoko antagonističko delovanje prema …

Izazovi biofilmova u pivarama

Authors

Saša Despotović,Mile Veljović,Ana Bjeković,Simona Jaćimović,Viktor Nedović,Natalija Velić,Anita Klaus

Journal

Zbornik apstrakata, 6. Naučno-stručni simpozijum sa međunarodnim učešćem" Pivo, pivarske sirovine i oprema", Zrenjanin, 25-27.10. 2023.

Published Date

2023

Biofilmovi predstavljaju sveprisutan izazov u različitim industrijskim aplikacijama i okruženjima, ali predstavljaju jedinstvene rizike i komplikacije u pivarama. S obzirom na preciznu prirodu pivarstva, uspostavljanje i postojanost biofilma može ugroziti integritet finalnog proizvoda, dovesti do neefikasnosti procesa, pa čak i rezultirati značajnim finansijskim gubicima. Ovaj esej pruža sveobuhvatnu diskusiju o formiranju biofilma u okruženju za proizvodnju piva, ispitujući mikrobiološke, fizičko-hemijske i operativne faktore koji doprinose njihovom razvoju. Nadalje, razgovaraćemo o savremenim strategijama za prevenciju i kontrolu, procenjujući njihovu efikasnost i implikacije na industriju. Biofilmovi, skupovi mikroorganizama zatvoreni u matrici ekstracelularnih polimernih supstanci (EPS), formiraju se na različitim površinama, uključujući nerđajući čelik, staklo i plastiku —materijale koji se obično koriste u infrastrukturi pivara.

Characterization of amaranth (Amaranthus tricolor L.) microgreens juice encapsulated within inulin and maltodextrin

Authors

Spasoje Belošević,Danijel Milinčić,Ana Salević-Jelić,Jovana Marković,Steva Lević,Mirjana Pešić,Stefan Marjanović,Verica Đorđević,Viktor Nedović

Journal

Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists

Published Date

2023

Amaranth microgreens represent a rich source of betalains and phenolic compounds, which show a broad range of positive effects on human health. However, these biocompounds are very sensitive and easily degraded, which often limits their application and bioaccessibility. For the above reasons, natural extracts and juices are most often encapsulated using different carriers, which protect and control the release of bioactive compounds. The aim of this study was to encapsulate cold-pressed amaranth (Amaranthus tricolor L.) microgreens juice using maltodextrin (AMD) and inulin (AIN) as carriers and to investigate total phenolic content (TPC), total flavonoid content (TFC) and antioxidant properties (ABTS•+ and FRAP) of obtained spray-dried powders. To the best of our knowledge, this is the first report on the encapsulation of amaranth microgreens juice. Before analysis, both powders were reconstituted in Milli …

Biodegradable and active zein-gelatin-based electrospun mats and solvent-cast films incorporating sage extract: Formulation and comparative characterization

Authors

Ana Salević-Jelić,Steva Lević,Dušica Stojanović,Sanja Jeremić,Dunja Miletić,Milena Pantić,Vladimir Pavlović,Ivana Sredović Ignjatović,Petar Uskoković,Viktor Nedović

Journal

Food Packaging and Shelf Life

Published Date

2023/3/1

This study aimed to develop active, biodegradable materials for food packaging by incorporating sage extract (SE) within a zein-gelatin blend by electrospinning and solvent casting. The fabrication techniques, SE incorporation, and its content (5, 10% w/w) determined the materials’ properties. Electrospinning produced 0.36–0.53 mm thick, non-transparent fibrous mats (mean fiber diameter 1.12–1.36 µm). Solvent casting generated 0.34–0.41 mm thick, transparent continuous films. The analysis indicated the constituents’ compatibility, homogenous dispersion, and efficient SE incorporation without strong chemical interactions and phase separation. The solvent-cast films presented more ordered structures, higher mechanical resistance, elongation, and water vapor barrier performance than the electrospun mats. The SE-incorporating formulations showed phenolics’ delivery ability to food simulants influenced by …

Novi pekarski proizvod-hleb obogaćen selenom dobijen dodatkom selenom obogaćene biomase Coriolus versicolor gljive

Authors

Dunja Miletić,Aleksandra Sknepnek,Miroslav Hadnađev,Tamara Dapčević Hadnađev,Milena Pantić,Viktor Nedović,Steva Lević

Published Date

2023

Prikazano tehničko rešenje predstavlja inovaciju u obliku novog funkcionalnog proizvoda – hleba bogatog selenom. Novi proizvod kreiran je sa ciljem da se potrošačima u Republici Srbiji, koja spada u selenom deficitarno područje, omogući unos selena kroz masovno konzumirani proizvod, kao što je hleb. Pri izboru izvora selena - selenom obogaćene biomase Coriolus versicolor gljive, vodilo se računa da izvor bude inovativan, netoksičan i prirodan, a selen u obliku koji omogućava najveći procenat usvojivosti. Tehničkim rešenjem je pokazano da je moguće kreirati obogaćeni hleb sa sadržajem selena od 20-30 μg/100 g proizvoda što ga čini proizvodom koji može da nosi nutritivnu izjavu "bogat Se", kao i zdravstvene izjave navedene u Pravilniku o prehrambenim i zdravstvenim izjavama koje se navode na deklaraciji hrane ("Sl. glasnik RS", br. 51/2018 i 103/2018) pod rednim brojevima 135-140. Takođe …

Plasmolyzed Yeast Cells as a Potential Wall Material for Probiotic Bacteria

Authors

Ana B Todorović,Nikola D Bajčetić,Jovana R Bundalo,Steva M Lević,Milica M Mirković,Viktor A Nedović

Journal

International Conference on Biochemical Engineering and Biotechnology for Young Scientists-Book of Abstracts

Published Date

2023

The beneficial effects of probiotics are severely limited due to their low stability during production and storage. Encapsulation of probiotic cells remains the main strategy to overcome this problem, and in this regard, the use of yeast cells may have potential. Viable, sonicated and thermally treated yeast cells as well as yeast cell wall polymers have been shown to promote the growth and survival of probiotic bacteria; however, the effects of plasmolyzed yeast have not yet been investigated. Therefore, the aim of this work was to evaluate the potential of plasmolyzed yeast cells for maintaining the viability of probiotic bacteria. Plasmolysis of Saccharomyces uvarum yeast cells was performed using a 10% NaCl solution (55 °C, 48 h). The cells were then washed, spray-dried and mixed with a previously prepared Lactiplantibacillus plantarum 299v culture (DSM 9843) in two ratios (1:1 and 2:1, w/w). Finally, the mixtures were freeze-dried. The viability of the probiotic cells was assessed after encapsulation and every two weeks during three months of storage under refrigerated conditions using the plate count method. In addition, water activity and morphology analyses were performed and the auto/coaggregation properties of the cells were investigated. After storage, the number of viable cells in both formulations remained above 7 log CFU/g, i.e. above the minimum required for probiotic benefits. The obtained powders showed satisfactory water activity, while optical microscopy and aggregation assays indicate that the protective effect of the yeast may be due to direct cell-to-cell contact. The results suggest that plasmolyzed yeast cells have the potential …

The possibility of using horseradish leaves pomace in the food industry

Authors

Jovana Marković,Viktor Nedović,Ana Salević-Jelić,Lazar Pejić,Dragana Mihajlović

Journal

Book of Abstracts of the 6th International Symposium on Agricultural Engineering (ISAE 2023)

Published Date

2023

Horseradish is a plant that belongs to the Brassicaceae family and is native to southeastern Europe and western Asia. It is cultivated for its succulent and spicy root, which is used as a seasoning for meat, soups, seafood, etc. The horseradish root has a much higher culinary value than the horseradish leaf, which is usually discarded with the rest of the aboveground biomass and has no use in the food industry. However, the horseradish leaf can be used in the diet in the form of salad or in the preparation of various dishes, to which it gives a characteristic spicy flavor. The biological activity of horseradish is expressed as antimicrobial, insecticidal, anticoagulant, and gastro-protective effects of isothiocyanates, compounds formed by the hydrolysis of glucosinolates under the action of the enzyme myrosinase. In addition, the horseradish leaf is rich in vitamin C, polyphenols, and flavonoids, which is why it is desirable to …

Nanostructures based on pullulan and pumpkin green leaf proteins as carriers for vitamin B12

Authors

Bojana Balanč,Verica Đorđević,Ana Salević,Željko Radovanović,Viktor Nedović,Branko Bugarski,Zorica Knežević-Jugović

Journal

Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists

Published Date

2023

Leaves available as by-products from some crops could be used as a major protein source for food applications. Here, pumpkin leaves from field crop side streams were used for the preparation of a protein-rich extract. Namely, pumpkin leaves were mechanically processed with additional steps of acidic treatment and lyophilization to produce the extract. The extract (1 mass%) was mixed with a spinnable biopolymer-pullulan (5 mass%) with the addition of vitamin B12 (vitB12) as a model vitamin. This homogeneous mixture was electrospuned through a stainless-steel needle (18G) at a steady flow rate of 25.2 mL/h using a syringe pump and an electric field (17 kV) between the positively charged needle and grounded metallic collector plate. The starting solutions (plain pullulan-PUL, pullulan with extract-PUL+E, and pullulan with extract and vitB12-PUL+E+B12) as well as the resulting structures were analyzed …

Колачићи на бази протеина нове генерације–протеина из лишћа уљарица

Authors

Zorica Knežević Jugović,Verica Đorđević,Mirjana Antov,Nataša Šekuljica,Jelena Mijalković,Sonja Jakovetić Tanasković,Bojana Balanč,Predrag Petrović,Ana Salević-Jelić,Vesna Rakić,Viktor Nedović,Branko Bugarski

Journal

ИГРАЈ за човечанство!: наука за свe: каталог изложбене поставке 65. Међународни сајам технике и техничких достигнућа

Published Date

2023

Експонат: Производ је обогаћен протеинима из лишћа бундеве у форми протеинских изолата, биоактивних пептида и унапређених формулација за инкапсулацију витамина Б12, који поред нутритивне вредности, поседују одговарајућа функционална својства за примену у пекарским производима. Експонат је развијен у оквиру пројекта: MultiPromis, Мултифункционални протеини и наносистеми добијени из лишћа ензимским технологијама. Организације које су учествовале на пројекту: Технолошко-металуршки факултет, Универзитет у Београду – носилац пројекта, Иновациони центар Технолошко-металуршког факултета, Пољопривредни факултет, Универзитет у Београду, Технолошки факултет Нови Сад.

Antioxidant potential and phenolics content of horseradish root juice encapsulated within different carbohydrate matrices

Authors

Jovana Marković,Viktor Nedović,Ana Salević-Jelić,Steva Lević,Verica Đorđević,Spasoje Belošević,Dragana Mihajlović

Journal

Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists

Published Date

2023

Horseradish is a plant grown for its succulent and spicy root, which presents a rich source of antioxidants such as phenolic compounds, vitamin C, and isothiocyanates. Due to its antioxidant properties, cold-pressed horseradish root juice could be an active ingredient in functional foods. However, fresh juices undergo enzymatic and microbiological changes, so it is necessary to preserve them. One of the approaches commonly used for this purpose is encapsulation by spray-drying, which involves the entrapping of bioactive components within carrier agents. This ensures the protection of the bioactive component from undesirable external factors and its controlled release. Many studies have shown that the use of a combination of maltodextrin and hydrocolloids as encapsulation carriers results in highquality encapsulates. So, the aim of this study was the encapsulation of horseradish root juice and the …

Physicochemical characterization of spray-dried horseradish root juice encapsulated within maltodextrin/alginate

Authors

Jovana Marković,Dragana Mihajlović,Ana Salević-Jelić,Steva Lević,Verica Đorđević,Spasoje Belošević,Viktor Nedović

Journal

Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists

Published Date

2023

Spray-drying is one of the widely used techniques to extend the shelf-life and easier handling of vegetable juices. However, the high temperatures in the spray-drying chamber may cause the degradation of the bioactive components of the juices. Also, the enzyme activity and sugar content of fresh juices can lead to difficulties in drying and resulting in powders with unfavorable physicochemical properties. To overcome these problems, juices can be encapsulated within various biopolymers. Carbohydrates, maltodextrin, and alginate were used as carriers for the spray-drying encapsulation of bioactive components of various plant juices and extracts. To our knowledge, there are no reported studies on the encapsulation of horseradish root juice within these carriers. Therefore, this study aimed to investigate the influence of the maltodextrin/alginate carrier mixture on the physicochemical properties of the horseradish …

Iskorišćenje otpadnog pivskog kvasca za inkapsulaciju bioaktivnih komponenata hrane

Authors

Ana B Todorović,Steva M Lević,Viktor A Nedović

Published Date

2023

Otpadni pivski kvasac (OPK) (engl. Spent brewer’s yeast, SBY) drugi je najvažniji nusproizvod industrije piva nakon pivskog tropa. Premda se neki kvasci mogu koristiti više puta za fermentaciju sladovine, nastala biomasa se na kraju proizvodnog procesa odbacuje, što dalje uzrokuje finansijske i ekološke probleme. U cilju smanjenja otpada ovog nusproizvoda agroindustrije, OPK se uglavnom koristi kao stočna hrana i kao takav ima nisku komercijalnu vrednost. Međutim, zbog svoje visoke nutritivne vrednosti, visoke dostupnosti i niske cene, OPK ima potencijal za profitabilnije primene, između ostalog, i za inkapsulaciju bioaktivnih jedinjenja. Sastav ćelijskog zida kvasca omogućava inkapsulaciju i hidrofilnih i lipofilnih bioaktivnih supstanci, dok njegova mehanička svojstva pružaju zaštitu od spoljnih faktora tokom obrade, skladištenja i konzumiranja. Proces inkapsulacije primenom otpadnog pivskog kvasca je …

Pumpkin leaves: from field crop side streams to novel nanocarrier structures encapsulating vitamin E

Authors

Ana Salević-Jelić,Steva Lević,Bojana Balanč,Milica Mirković,Verica Đorđević,Zorica Knežević-Jugović,Vesna Rakić,Viktor Nedović

Journal

Abstract Book of 37th EFFoST Internation Conference 2023

Published Date

2023

This research aimed to valorize pumpkin leaves from field crop side streams for the production of a bioactive protein-rich extract and evaluate the potential of its use in the development of the nanocarrier for the nutrient encapsulation employing vitamin E as the model nutrient.

Total phenolic and flavonoids content and antioxidant activity of cold pressed amaranth microgreens juice

Authors

Spasoje Belošević,Danijel Milinčić,Ana Salević-Jelić,Steva Lević,Mirjana Pešić,Verica Đorđević,Viktor Nedović

Journal

Book of Abstracts of the 6th International Symposium on Agricultural Engineering (ISAE 2023)

Published Date

2023

Microgreens are recognized as new crops and potential foods of the future, because they are a rich source of highly valuable bioactive compounds with health-beneficial effects. Besides fresh consumption, microgreens can be successfully used for the production of some novel food products. Most often cultivated and analysed microgreens species are from Amaranthaceae families, primarily beet, chard and amaranth. Previous characterization of amaranth microgreens has showed a high content of different biocompounds such as vitamins, phenolic compounds and betalains. However, functional products from amaranth microgreens have only become attractive in recent years and have not been widely investigated until now. So, the aim of this study was production of cold pressed juice of amaranth microgreens and determination of its total phenolic (TPC) and flavonoid (TFC) content, as well as evaluation of …

Insight in changes in starch and proteins molecular structure of non-wheat cereal flours influenced by roasting and extrusion treatments

Authors

Aleksandra Torbica,Ilinka Pećinar,Steva Lević,Miona Belović,Mirjana Jovičić,Zora Dajić Stevanović,Viktor Nedović

Journal

Food Hydrocolloids

Published Date

2023/7/1

Barley, rye, triticale, oat, sorghum and millet flours, subjected to roasting or extrusion treatment, were analyzed by scanning electron microscopy (SEM), differential scanning calorimetry (DSC), Fourier-transform infrared (FTIR) and Raman spectroscopy with aim to determine structural changes within starch and protein molecules that caused specific rheological properties of heat treated flours. Mixolab was used to determine how changes in starch and protein structure are reflected in rheological properties of dough. Extrusion treatment caused more extensive changes both in starch and protein structure than roasting treatment. Changes of protein secondary structure from α-helix to β-turn aggregated by hydrogen bonds, formed mainly between tyrosyl groups, as well as change in disulphide bond conformation, were more pronounced in extruded flour samples. Changes in the starch structure were also more …

Radio-frequency electrical characterization of viable-cell suspensions

Authors

J Dinkić,SM Lević,Viktor Nedović,Nina Obradović,Antonije Đorđević

Journal

Programme and The Book of Abstracts/International Conference of Experimental and Numerical Investigations and New Technologies-CNN TECH 2023, 04–07 July 2023, Zlatibor, Serbia

Published Date

2023

Suspended viable cells significantly influence the relative complex permittivity (dielectric constant) of the suspension. This influence depends on the concentration, viability, size, and even the cell shape. Hence, by measuring the permittivity, various fermentation processes can be monitored (e.g., in wine making and preparation of milk products). Thereby, the complex impedance (or admittance) between electrodes immersed into the suspension is measured and the permittivity is obtained by a suitable de-embedding procedure. There exist various data in the literature on this influence, but they do not provide sufficient information for wide implementation of the technique. The aim of the paper was to experimentally investigate various aspects of the measurement procedures and establish practical guidelines and limitations. Measurements were performed using an LCR meter, a classical vector network analyzer, and a nanoVNA analyzer, in the frequency range from 10 Hz to 100 MHz. Various suspension containers and systems of electrodes were designed and manufactured. Bipolar systems of electrodes were found to be more suitable for higher frequencies than tetrapolar ones. Open electrode systems were found to be more prone to the influence of the environment than shielded systems (e.g., coaxial). Good results were obtained for simple yeast suspensions. However, the presence of other cells and dispersed solids (e.g., in pressed grape juice) was found to completely overshadow the yeast cells. Electrochemical effects on the electrodes were found to be insignificant above around 200 kHz. Bubbles on electrodes, delamination, high …

Primena semenki komine grožđa tokom procesa fermentacije i njihov uticaj na profil fenolnih jedinjenja piva

Authors

Mirjana Pešić,Danijel Milinčić,Teodor Milošević,Ana Salević-Jelić,Steva Lević,Viktor Nedović

Journal

Book of abstracts of the 6th Scientific-professional symposium with international participation “Beer, brewing raw materials and equipment”

Published Date

2023

Beer is one of the most popular alcoholic beverages in the world and is made from natural ingredients such as malted barley (Hordeum vulgare), hops (Humulus lupulus L.), water, and yeast. Nowadays, consumers are demanding the development of fermented beverages that have a positive impact on their health, driving innovation in brewing technology to use fruits in beer production. Most beers made with fruit additives have higher concentrations of polyphenols, increased antioxidant activity and improved sensory properties. However, the potential of using fruit waste in beer production is still poorly explored. On the other hand, wine-making process generates a significant amount of by-products rich in phenolic compounds. Grape pomace seeds are an excellent source of flavan-3-ols, procyanidins and phenolic acids which have an antioxidant effect and thus have a positive impact on human health and reduce …

See List of Professors in Viktor Nedovic University(Univerzitet u Beogradu)

Viktor Nedovic FAQs

What is Viktor Nedovic's h-index at Univerzitet u Beogradu?

The h-index of Viktor Nedovic has been 40 since 2020 and 51 in total.

What are Viktor Nedovic's top articles?

The articles with the titles of

Chemical characterization of different wood fragments and their volatile composition in model spirit solutions: Original scientific paper

Broccoli, Amaranth, and Red Beet Microgreen Juices: The Influence of Cold-Pressing on the Phytochemical Composition and the Antioxidant and Sensory Properties

Goat milk powders enriched with grape pomace seed extract: Physical and techno-functional properties

Novi tehnološki postupak dobijanja biofortifikatora na bazi Trichoderma spp. obogaćene selenom za primenu u održivoj poljoprivredi

Izazovi biofilmova u pivarama

Characterization of amaranth (Amaranthus tricolor L.) microgreens juice encapsulated within inulin and maltodextrin

Biodegradable and active zein-gelatin-based electrospun mats and solvent-cast films incorporating sage extract: Formulation and comparative characterization

Novi pekarski proizvod-hleb obogaćen selenom dobijen dodatkom selenom obogaćene biomase Coriolus versicolor gljive

...

are the top articles of Viktor Nedovic at Univerzitet u Beogradu.

What are Viktor Nedovic's research interests?

The research interests of Viktor Nedovic are: Food science and technology, Biotechnology, Biochemical engineering, Fermentation processes, Beer fermentation

What is Viktor Nedovic's total number of citations?

Viktor Nedovic has 9,132 citations in total.

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