TY  - JOUR
AU  - Dodevska, Margarita
AU  - Đorđević, Brižita
AU  - Šobajić, Slađana
AU  - Miletić, Ivanka
AU  - Đorđević, Predrag B.
AU  - Dimitrijević-Srećković, Vesna
PY  - 2013
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/1896
AB  - The typical Serbian diet is characterised by high intake of cereal products and also legumes are often used. The content of total fibre as well as certain fibre fractions was determined in cereals, cereal products, and cooked legumes. The content of total fibre in cooked cereals and cereal products ranged from 2.5 to 20.8 g/100 g, and in cooked legumes from 14.0 to 24.5 g/100 g (on dry matter basis). Distribution of analysed fibre fractions and their quantities differed significantly depending on food groups. Fructans and arabinoxylans were the most significant fibre fractions in rye flakes, and beta-glucan in oat flakes, cellulose and resistant starch were present in significant amounts in peas and kidney beans. When the size of regular food portions was taken into consideration, the best sources of total dietary fibre were peas and kidney beans (more than 11 g/serving). The same foods were the best sources of cellulose (4.98 and 3.56 g/serving) and resistant starch (3.90 and 2.83 g/serving). High intake of arabinoxylans and fructans could be accomplished with cooked wheat (3.20 g and 1.60 g/serving, respectively). Oat (1.39 g/serving) and barley flakes (1.30 g/serving) can be recommended as the best sources of beta-glucan.
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Chemistry
T1  - Characterisation of dietary fibre components in cereals and legumes used in Serbian diet
VL  - 141
IS  - 3
SP  - 1624
EP  - 1629
DO  - 10.1016/j.foodchem.2013.05.078
ER  - 

@article{
author = "Dodevska, Margarita and Đorđević, Brižita and Šobajić, Slađana and Miletić, Ivanka and Đorđević, Predrag B. and Dimitrijević-Srećković, Vesna",
year = "2013",
abstract = "The typical Serbian diet is characterised by high intake of cereal products and also legumes are often used. The content of total fibre as well as certain fibre fractions was determined in cereals, cereal products, and cooked legumes. The content of total fibre in cooked cereals and cereal products ranged from 2.5 to 20.8 g/100 g, and in cooked legumes from 14.0 to 24.5 g/100 g (on dry matter basis). Distribution of analysed fibre fractions and their quantities differed significantly depending on food groups. Fructans and arabinoxylans were the most significant fibre fractions in rye flakes, and beta-glucan in oat flakes, cellulose and resistant starch were present in significant amounts in peas and kidney beans. When the size of regular food portions was taken into consideration, the best sources of total dietary fibre were peas and kidney beans (more than 11 g/serving). The same foods were the best sources of cellulose (4.98 and 3.56 g/serving) and resistant starch (3.90 and 2.83 g/serving). High intake of arabinoxylans and fructans could be accomplished with cooked wheat (3.20 g and 1.60 g/serving, respectively). Oat (1.39 g/serving) and barley flakes (1.30 g/serving) can be recommended as the best sources of beta-glucan.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Chemistry",
title = "Characterisation of dietary fibre components in cereals and legumes used in Serbian diet",
volume = "141",
number = "3",
pages = "1624-1629",
doi = "10.1016/j.foodchem.2013.05.078"
}

Dodevska, M., Đorđević, B., Šobajić, S., Miletić, I., Đorđević, P. B.,& Dimitrijević-Srećković, V.. (2013). Characterisation of dietary fibre components in cereals and legumes used in Serbian diet. in Food Chemistry
Elsevier Sci Ltd, Oxford., 141(3), 1624-1629.
https://doi.org/10.1016/j.foodchem.2013.05.078

Dodevska M, Đorđević B, Šobajić S, Miletić I, Đorđević PB, Dimitrijević-Srećković V. Characterisation of dietary fibre components in cereals and legumes used in Serbian diet. in Food Chemistry. 2013;141(3):1624-1629.
doi:10.1016/j.foodchem.2013.05.078 .

Dodevska, Margarita, Đorđević, Brižita, Šobajić, Slađana, Miletić, Ivanka, Đorđević, Predrag B., Dimitrijević-Srećković, Vesna, "Characterisation of dietary fibre components in cereals and legumes used in Serbian diet" in Food Chemistry, 141, no. 3 (2013):1624-1629,
https://doi.org/10.1016/j.foodchem.2013.05.078 . .

TY  - JOUR
AU  - Pavlović, Zoran
AU  - Miletić, Ivanka
AU  - Jokić, Živan
AU  - Stevanović, J.
AU  - Šobajić, Slađana
AU  - Bulat, Zorica
PY  - 2013
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/1936
AB  - The use of selenium as animal feed supplement in Serbia was approved in 1989 for some categories of pigs, sheep and poultry. From 2000 selenium in animal feed became a requirement for all categories of farm animals. The aim of this study was to determine the consumption of selenium by Serbian livestock and in poultry production between 1990-1991 and 2000-2008 and to analyze the selenium content of meat, milk and eggs sold on Serbian markets to gain insight into human selenium intake. Data indicate a low level of selenium inclusion in animal feed during 1990-1991 compared to during 2000-2008. These results coincide with Serbian regulations. From 2001 an organic form of selenium (selenized yeast) was introduced in small quantities (less than 8% of the total consumed selenium). Analysis of meat, milk and eggs from Serbian markets shows increased selenium levels compared to 1991. However, the estimated total human daily intake in Serbia is 40.9 μg, which is under the recommended quantity. Increasing the quantity of selenium included in animal feed and the substitution of inorganic selenium with selenized yeast could be beneficial for animal health and farm productivity. As a consequence a further improvement in the human selenium status in Serbia should be possible.
AB  - Upotreba selena kao suplementa za stočnu hranu odobrena je u Srbiji 1989. godine za neke kategorija svinja, ovaca i živine. Od 2000. propisan je obavezan sadržaj selena u hrani za sve domaće životinje. Cilj rada bio je istraživanje upotrebe selena za suplementaciju stočne hrane selenom u periodima 1990-1991 i 2000-2008 i analiza sadržaja selena u namirnicama životinjskog porekla. Rezultati ukazuju na povećanu upotrebu selena kao aditiva za stočnu hranu od 2000. i povećan sadržaj selena u svinjskom mesu i jajima u poređenju sa podacima iz 1991. Procenjeni dnevni unos selena stanovnika Srbije je 40.9 μg što je značajno manje od preporučenog dnevnog unosa selena. Povećana upotreba selena u ishrani domaćih životinja, i zamena neorganskih jedinjenja selena seleniziranim kvascem, pored povoljnih efekata na zdravlje i produktivnost životinja, dovela bi do daljeg poboljšanja statusa selena stanovnika Srbije.
PB  - Institut za stočarstvo, Beograd
T2  - Biotechnology in Animal Husbandry
T1  - The influence of selenium supplementation of animal feed on human selenium intake in Serbia
T1  - Uticaj suplementacije stočne hrane selenom na humani status selena
VL  - 29
IS  - 2
SP  - 345
EP  - 352
DO  - 10.2298/BAH1302345P
ER  - 

@article{
author = "Pavlović, Zoran and Miletić, Ivanka and Jokić, Živan and Stevanović, J. and Šobajić, Slađana and Bulat, Zorica",
year = "2013",
abstract = "The use of selenium as animal feed supplement in Serbia was approved in 1989 for some categories of pigs, sheep and poultry. From 2000 selenium in animal feed became a requirement for all categories of farm animals. The aim of this study was to determine the consumption of selenium by Serbian livestock and in poultry production between 1990-1991 and 2000-2008 and to analyze the selenium content of meat, milk and eggs sold on Serbian markets to gain insight into human selenium intake. Data indicate a low level of selenium inclusion in animal feed during 1990-1991 compared to during 2000-2008. These results coincide with Serbian regulations. From 2001 an organic form of selenium (selenized yeast) was introduced in small quantities (less than 8% of the total consumed selenium). Analysis of meat, milk and eggs from Serbian markets shows increased selenium levels compared to 1991. However, the estimated total human daily intake in Serbia is 40.9 μg, which is under the recommended quantity. Increasing the quantity of selenium included in animal feed and the substitution of inorganic selenium with selenized yeast could be beneficial for animal health and farm productivity. As a consequence a further improvement in the human selenium status in Serbia should be possible., Upotreba selena kao suplementa za stočnu hranu odobrena je u Srbiji 1989. godine za neke kategorija svinja, ovaca i živine. Od 2000. propisan je obavezan sadržaj selena u hrani za sve domaće životinje. Cilj rada bio je istraživanje upotrebe selena za suplementaciju stočne hrane selenom u periodima 1990-1991 i 2000-2008 i analiza sadržaja selena u namirnicama životinjskog porekla. Rezultati ukazuju na povećanu upotrebu selena kao aditiva za stočnu hranu od 2000. i povećan sadržaj selena u svinjskom mesu i jajima u poređenju sa podacima iz 1991. Procenjeni dnevni unos selena stanovnika Srbije je 40.9 μg što je značajno manje od preporučenog dnevnog unosa selena. Povećana upotreba selena u ishrani domaćih životinja, i zamena neorganskih jedinjenja selena seleniziranim kvascem, pored povoljnih efekata na zdravlje i produktivnost životinja, dovela bi do daljeg poboljšanja statusa selena stanovnika Srbije.",
publisher = "Institut za stočarstvo, Beograd",
journal = "Biotechnology in Animal Husbandry",
title = "The influence of selenium supplementation of animal feed on human selenium intake in Serbia, Uticaj suplementacije stočne hrane selenom na humani status selena",
volume = "29",
number = "2",
pages = "345-352",
doi = "10.2298/BAH1302345P"
}

Pavlović, Z., Miletić, I., Jokić, Ž., Stevanović, J., Šobajić, S.,& Bulat, Z.. (2013). The influence of selenium supplementation of animal feed on human selenium intake in Serbia. in Biotechnology in Animal Husbandry
Institut za stočarstvo, Beograd., 29(2), 345-352.
https://doi.org/10.2298/BAH1302345P

Pavlović Z, Miletić I, Jokić Ž, Stevanović J, Šobajić S, Bulat Z. The influence of selenium supplementation of animal feed on human selenium intake in Serbia. in Biotechnology in Animal Husbandry. 2013;29(2):345-352.
doi:10.2298/BAH1302345P .

Pavlović, Zoran, Miletić, Ivanka, Jokić, Živan, Stevanović, J., Šobajić, Slađana, Bulat, Zorica, "The influence of selenium supplementation of animal feed on human selenium intake in Serbia" in Biotechnology in Animal Husbandry, 29, no. 2 (2013):345-352,
https://doi.org/10.2298/BAH1302345P . .

TY  - JOUR
AU  - Pavlović, Zoran
AU  - Mirić, Milan
AU  - Miletić, Ivanka
AU  - Šobajić, Slađana
PY  - 2011
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/1590
AB  - Investigation of the content of elements in food samples requires the destruction of the organic substance by dry, or one of several wet digestion procedures: ashing in open or closed vessels and use of heater or microwave oven. The efficiency of three methods of meat digestion was evaluated for the analytical determination of Cu, Fe, Zn, Ca, Mg, Na and K. These methods were: nitric acid wetashing in sealed teflon vessels; nitric acid/perchloric acid wet digestion; and dry ashing The final solutions were subsequently analyzed for Cu, Fe, Zn, Ca and Mg by flame atomic absorption spectroscopy (FAAS) and for Na and K by atomic emission spectroscopy (AES). Cu, Zn and Mg could be reliably determined by any of the tested methods, while for the other elements, mineralisation in sealed teflon vessels showed higher content in the meat than the dry ashing (p lt 0.05). The with-ashing in sealed teflon vessels was also the most precise method and with the highest recoveries' values.
AB  - Određivanju sadržaja makro i mikroelemenata u namirnicama atomskom spektrofotometrijom prethodi mineralizacija uzorka. Dve tehnike koje se najduže i, još uvek i najčešće primenjuju, baziraju se na suvom spaljivanju na definisanoj temeraturi, i na vlažnoj digestiji sa mineralnim kiselinama u otvorenim i zatvorenim sistemima. Cilj ovog rada je razvoj brze i jednostavne metode mineralizacije za određivanje Cu, Fe, Zn, Ca, Mg, Na i K u mesu. Poređene su tri različite metode mineralizacije: suva mineralizacija, vlažna u zatvorenim teflonskim posudama i klasično vlažno spaljivanje. U mineralizovanim uzorcima određen je sadržaj Cu, Fe, Zn, Ca i Mg atomskom apsorpcionom spektrofotometrijom, i sadržaj Na i K atomskom emisionom spektrofotometrijom. Dobijeni rezultati pokazali su da se za određivanje sadržaja gvožđa, bakra i cinka u uzorcima mesa mogu uspešno primeniti sve tri ispitivane metode dok je za sadržaj kalijuma, natrijuma, magnezijuma i kalcijuma mineralizacija u teflonskim posudama značajno efikasnija od suvog spaljivanja (p lt 0,05). U isto vreme mineralizacija u teflonskim posudama ima najveći prinos i preciznost, što uz brzinu i jednostavnost izvođenja navodi na zaključak da je to metoda izbora za mineralizaciju uzoraka pri određivanju sadržaja makro i mikroelemanata u mesu atomskom spektrofotometrijom.
PB  - Društvo za ishranu Srbije, Beograd
T2  - Hrana i ishrana
T1  - A comparison of different methods for preparing meat samples for determination of mineral content by atomic spectroscopy
T1  - Primena različitih metoda mineralizacije uzoraka za određivanje makro i mikroelemenata u mesu atomskom spektrofotometrijom
VL  - 52
IS  - 2
SP  - 37
EP  - 41
UR  - https://hdl.handle.net/21.15107/rcub_farfar_1590
ER  - 

@article{
author = "Pavlović, Zoran and Mirić, Milan and Miletić, Ivanka and Šobajić, Slađana",
year = "2011",
abstract = "Investigation of the content of elements in food samples requires the destruction of the organic substance by dry, or one of several wet digestion procedures: ashing in open or closed vessels and use of heater or microwave oven. The efficiency of three methods of meat digestion was evaluated for the analytical determination of Cu, Fe, Zn, Ca, Mg, Na and K. These methods were: nitric acid wetashing in sealed teflon vessels; nitric acid/perchloric acid wet digestion; and dry ashing The final solutions were subsequently analyzed for Cu, Fe, Zn, Ca and Mg by flame atomic absorption spectroscopy (FAAS) and for Na and K by atomic emission spectroscopy (AES). Cu, Zn and Mg could be reliably determined by any of the tested methods, while for the other elements, mineralisation in sealed teflon vessels showed higher content in the meat than the dry ashing (p lt 0.05). The with-ashing in sealed teflon vessels was also the most precise method and with the highest recoveries' values., Određivanju sadržaja makro i mikroelemenata u namirnicama atomskom spektrofotometrijom prethodi mineralizacija uzorka. Dve tehnike koje se najduže i, još uvek i najčešće primenjuju, baziraju se na suvom spaljivanju na definisanoj temeraturi, i na vlažnoj digestiji sa mineralnim kiselinama u otvorenim i zatvorenim sistemima. Cilj ovog rada je razvoj brze i jednostavne metode mineralizacije za određivanje Cu, Fe, Zn, Ca, Mg, Na i K u mesu. Poređene su tri različite metode mineralizacije: suva mineralizacija, vlažna u zatvorenim teflonskim posudama i klasično vlažno spaljivanje. U mineralizovanim uzorcima određen je sadržaj Cu, Fe, Zn, Ca i Mg atomskom apsorpcionom spektrofotometrijom, i sadržaj Na i K atomskom emisionom spektrofotometrijom. Dobijeni rezultati pokazali su da se za određivanje sadržaja gvožđa, bakra i cinka u uzorcima mesa mogu uspešno primeniti sve tri ispitivane metode dok je za sadržaj kalijuma, natrijuma, magnezijuma i kalcijuma mineralizacija u teflonskim posudama značajno efikasnija od suvog spaljivanja (p lt 0,05). U isto vreme mineralizacija u teflonskim posudama ima najveći prinos i preciznost, što uz brzinu i jednostavnost izvođenja navodi na zaključak da je to metoda izbora za mineralizaciju uzoraka pri određivanju sadržaja makro i mikroelemanata u mesu atomskom spektrofotometrijom.",
publisher = "Društvo za ishranu Srbije, Beograd",
journal = "Hrana i ishrana",
title = "A comparison of different methods for preparing meat samples for determination of mineral content by atomic spectroscopy, Primena različitih metoda mineralizacije uzoraka za određivanje makro i mikroelemenata u mesu atomskom spektrofotometrijom",
volume = "52",
number = "2",
pages = "37-41",
url = "https://hdl.handle.net/21.15107/rcub_farfar_1590"
}

Pavlović, Z., Mirić, M., Miletić, I.,& Šobajić, S.. (2011). A comparison of different methods for preparing meat samples for determination of mineral content by atomic spectroscopy. in Hrana i ishrana
Društvo za ishranu Srbije, Beograd., 52(2), 37-41.
https://hdl.handle.net/21.15107/rcub_farfar_1590

Pavlović Z, Mirić M, Miletić I, Šobajić S. A comparison of different methods for preparing meat samples for determination of mineral content by atomic spectroscopy. in Hrana i ishrana. 2011;52(2):37-41.
https://hdl.handle.net/21.15107/rcub_farfar_1590 .

Pavlović, Zoran, Mirić, Milan, Miletić, Ivanka, Šobajić, Slađana, "A comparison of different methods for preparing meat samples for determination of mineral content by atomic spectroscopy" in Hrana i ishrana, 52, no. 2 (2011):37-41,
https://hdl.handle.net/21.15107/rcub_farfar_1590 .

TY  - JOUR
AU  - Baralić, Ivana
AU  - Miletić, Ivanka
AU  - Đorđević, Brižita
AU  - Terzić, T.
AU  - Radojević-Skodrić, Sanja
AU  - Nikolić, G.
PY  - 2010
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/1369
AB  - Objectives: Secretory IgA is predominant immunoglobulin in secretions of the mucosal immune system. Low concentration of salivary IgA is associated with a higher risk of respiratory tract infections episodes in athletes during the training season. The purpose of this study was to determine whether orange-flavored whey based drink has beneficial effect on level of IgA in saliva after the training. Methods: Twenty healthy, young karate players participated in this study. They were divided into two groups. One group rinsed a mouth with 20 ml of liquid whey, two times in 30-min period: 15 and 30 min after training. Second group rinsed a mouth with 20 ml of whey based orange flavored soft drink, at the same time. Saliva was collected before the training, just after the training and after application of fluids. Results: We observed decrease in salivary flow after physical activity. The salivary flow was higher after the application of flavored drink compared to salivary flow after the application of whey. The absolute concentration of sIgA and sIgA secretion rate decreased just after exercise compared to pre exercise values. Application of whey elevated sIgA levels on day 1, while application of flavored drink caused increasing in sIgA levels on day 3. In all other cases sIgA level was decreasing even after applied stimuli. Conclusions: The exercise induces decreasing in salivary flow, sIgA absolute concentration and sIgA secretion rate. Application of fluid whey and flavored whey-based drink elevated salivary flow, but had little effect on absolute concentration of sIgA and sIgA secretion rate in young karate players.
PB  - Inst Sport, Warsaw 45
T2  - Biology of Sport
T1  - Effect of sensory stimulation on salivary IgA secretion rate in karate players
VL  - 27
IS  - 4
SP  - 273
EP  - 278
DO  - 10.5604/20831862.927493
ER  - 

@article{
author = "Baralić, Ivana and Miletić, Ivanka and Đorđević, Brižita and Terzić, T. and Radojević-Skodrić, Sanja and Nikolić, G.",
year = "2010",
abstract = "Objectives: Secretory IgA is predominant immunoglobulin in secretions of the mucosal immune system. Low concentration of salivary IgA is associated with a higher risk of respiratory tract infections episodes in athletes during the training season. The purpose of this study was to determine whether orange-flavored whey based drink has beneficial effect on level of IgA in saliva after the training. Methods: Twenty healthy, young karate players participated in this study. They were divided into two groups. One group rinsed a mouth with 20 ml of liquid whey, two times in 30-min period: 15 and 30 min after training. Second group rinsed a mouth with 20 ml of whey based orange flavored soft drink, at the same time. Saliva was collected before the training, just after the training and after application of fluids. Results: We observed decrease in salivary flow after physical activity. The salivary flow was higher after the application of flavored drink compared to salivary flow after the application of whey. The absolute concentration of sIgA and sIgA secretion rate decreased just after exercise compared to pre exercise values. Application of whey elevated sIgA levels on day 1, while application of flavored drink caused increasing in sIgA levels on day 3. In all other cases sIgA level was decreasing even after applied stimuli. Conclusions: The exercise induces decreasing in salivary flow, sIgA absolute concentration and sIgA secretion rate. Application of fluid whey and flavored whey-based drink elevated salivary flow, but had little effect on absolute concentration of sIgA and sIgA secretion rate in young karate players.",
publisher = "Inst Sport, Warsaw 45",
journal = "Biology of Sport",
title = "Effect of sensory stimulation on salivary IgA secretion rate in karate players",
volume = "27",
number = "4",
pages = "273-278",
doi = "10.5604/20831862.927493"
}

Baralić, I., Miletić, I., Đorđević, B., Terzić, T., Radojević-Skodrić, S.,& Nikolić, G.. (2010). Effect of sensory stimulation on salivary IgA secretion rate in karate players. in Biology of Sport
Inst Sport, Warsaw 45., 27(4), 273-278.
https://doi.org/10.5604/20831862.927493

Baralić I, Miletić I, Đorđević B, Terzić T, Radojević-Skodrić S, Nikolić G. Effect of sensory stimulation on salivary IgA secretion rate in karate players. in Biology of Sport. 2010;27(4):273-278.
doi:10.5604/20831862.927493 .

Baralić, Ivana, Miletić, Ivanka, Đorđević, Brižita, Terzić, T., Radojević-Skodrić, Sanja, Nikolić, G., "Effect of sensory stimulation on salivary IgA secretion rate in karate players" in Biology of Sport, 27, no. 4 (2010):273-278,
https://doi.org/10.5604/20831862.927493 . .

TY  - JOUR
AU  - Pavlović, Zoran
AU  - Miletić, Ivanka
AU  - Jokić, Živan
AU  - Pavlovski, Zlatica
AU  - Skrbić, Zdenka
AU  - Šobajić, Slađana
PY  - 2010
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/1325
AB  - A 16-week-long experiment was performed to compare the effect of sodium selenite (SS) and selenium-enriched yeast (SY) supplementation on eggshell quality and also to evaluate breaking force correlation with other parameters of shell quality originating from hens fed with selenium supplementation. One hundred Shaver 579 hens (27 weeks old) with similar body size were randomly divided for five dietary treatments: basal diet without selenium supplementation and basal diets with two levels of selenium supplementation (0.4 or 0.8 mg/kg) via SS or SY. No adverse effect of Se inclusion in hen's feed, regardless of its source, on shell breaking force, shell deformation, shape index, shell thickness and shell percentage, were observed throughout the current study (P > 0.05). Moderate correlations were found between breaking force and nondestructive shell deformation for all diets (P  lt  0.05). There was no significant overall correlation between egg breaking force and shell thickness or/and percentage shell in the presence of selenium supplemention (P > 0.05). Shape index in all four selenium-supplemented groups was not related to the breaking force (P > 0.05). Selenium supplementation of up to 0.8 mg/kg, regardless of its source, in the diet of laying hens in their first phase of laying does not adversely affect eggshell quality.
PB  - Humana Press Inc, Totowa
T2  - Biological Trace Element Research
T1  - The Effect of Level and Source of Dietary Selenium Supplementation on Eggshell Quality
VL  - 133
IS  - 2
SP  - 197
EP  - 202
DO  - 10.1007/s12011-009-8422-x
ER  - 

@article{
author = "Pavlović, Zoran and Miletić, Ivanka and Jokić, Živan and Pavlovski, Zlatica and Skrbić, Zdenka and Šobajić, Slađana",
year = "2010",
abstract = "A 16-week-long experiment was performed to compare the effect of sodium selenite (SS) and selenium-enriched yeast (SY) supplementation on eggshell quality and also to evaluate breaking force correlation with other parameters of shell quality originating from hens fed with selenium supplementation. One hundred Shaver 579 hens (27 weeks old) with similar body size were randomly divided for five dietary treatments: basal diet without selenium supplementation and basal diets with two levels of selenium supplementation (0.4 or 0.8 mg/kg) via SS or SY. No adverse effect of Se inclusion in hen's feed, regardless of its source, on shell breaking force, shell deformation, shape index, shell thickness and shell percentage, were observed throughout the current study (P > 0.05). Moderate correlations were found between breaking force and nondestructive shell deformation for all diets (P  lt  0.05). There was no significant overall correlation between egg breaking force and shell thickness or/and percentage shell in the presence of selenium supplemention (P > 0.05). Shape index in all four selenium-supplemented groups was not related to the breaking force (P > 0.05). Selenium supplementation of up to 0.8 mg/kg, regardless of its source, in the diet of laying hens in their first phase of laying does not adversely affect eggshell quality.",
publisher = "Humana Press Inc, Totowa",
journal = "Biological Trace Element Research",
title = "The Effect of Level and Source of Dietary Selenium Supplementation on Eggshell Quality",
volume = "133",
number = "2",
pages = "197-202",
doi = "10.1007/s12011-009-8422-x"
}

Pavlović, Z., Miletić, I., Jokić, Ž., Pavlovski, Z., Skrbić, Z.,& Šobajić, S.. (2010). The Effect of Level and Source of Dietary Selenium Supplementation on Eggshell Quality. in Biological Trace Element Research
Humana Press Inc, Totowa., 133(2), 197-202.
https://doi.org/10.1007/s12011-009-8422-x

Pavlović Z, Miletić I, Jokić Ž, Pavlovski Z, Skrbić Z, Šobajić S. The Effect of Level and Source of Dietary Selenium Supplementation on Eggshell Quality. in Biological Trace Element Research. 2010;133(2):197-202.
doi:10.1007/s12011-009-8422-x .

Pavlović, Zoran, Miletić, Ivanka, Jokić, Živan, Pavlovski, Zlatica, Skrbić, Zdenka, Šobajić, Slađana, "The Effect of Level and Source of Dietary Selenium Supplementation on Eggshell Quality" in Biological Trace Element Research, 133, no. 2 (2010):197-202,
https://doi.org/10.1007/s12011-009-8422-x . .

TY  - JOUR
AU  - Stanković, Ivan
AU  - Miletić, Ivanka
AU  - Đorđević, Brižita
PY  - 2009
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/1314
AB  - Adequate nutrition is of the crucial importance during different stages of life cycle and represents a major condition for the humans well being. Inadequate nutrition is a morbogenic factor for development and progression of many chronic diseases. Therefore the concept of optimal nutrition gains every day more on its_ importance. An important nutritional finding over the past several decades with widespread public health implications is that high consumption of plant foods, rich in biological active compounds, provides measurable protection against many chronic diseases. The concept of optimal nutrition does not provide only adequate intake of all necessary nutrients, but as well certain active compounds, necessary for promotion of well being and risk reduction for chronic disease. Owing to numerous physiological changes that are in correlation with the process of aging, it is necessary to emphasize the role of optimal nutrition for elderly in order to prevent nutrients' deficiencies. In this sense, nutritional supplementation has a major significance.
AB  - Pravilno dizajniranom ishranom mogu se obezbediti nutritivne potrebe starijih osoba, pri čemu se mora voditi računa o pravilnom izboru namirnica. Ovo podrazumeva koncept optimalne ishrane koja ne obezbeđuje samo potreban, adekvatan unos nutrijenata, u smislu izbegavanja deficita određenog nutrijenta, već i povoljan zdravstveni efekat, u smislu promocije zdravlja i smanjenja rizika od nastanka bolesti, kao i ublažavanja pojedinih simptoma već postojećih bolesti. Usled mnogobrojnih promena koje sa sobom nosi neminovan proces starenje veoma je važno obratiti pažnju na značaj pravilne ishrane u ovom periodu, da bi se pravovremeno izbegli mogući deficiti određenih nutrijenata. U ovom smislu suplementacija ishrane starijih osoba ima poseban značaj.
PB  - Savez farmaceutskih udruženja Srbije, Beograd
T2  - Arhiv za farmaciju
T1  - Significance of optimal nutrition of elderly
T1  - Značaj optimalne ishrane starijih osoba
VL  - 59
IS  - 5
SP  - 473
EP  - 487
UR  - https://hdl.handle.net/21.15107/rcub_farfar_1314
ER  - 

@article{
author = "Stanković, Ivan and Miletić, Ivanka and Đorđević, Brižita",
year = "2009",
abstract = "Adequate nutrition is of the crucial importance during different stages of life cycle and represents a major condition for the humans well being. Inadequate nutrition is a morbogenic factor for development and progression of many chronic diseases. Therefore the concept of optimal nutrition gains every day more on its_ importance. An important nutritional finding over the past several decades with widespread public health implications is that high consumption of plant foods, rich in biological active compounds, provides measurable protection against many chronic diseases. The concept of optimal nutrition does not provide only adequate intake of all necessary nutrients, but as well certain active compounds, necessary for promotion of well being and risk reduction for chronic disease. Owing to numerous physiological changes that are in correlation with the process of aging, it is necessary to emphasize the role of optimal nutrition for elderly in order to prevent nutrients' deficiencies. In this sense, nutritional supplementation has a major significance., Pravilno dizajniranom ishranom mogu se obezbediti nutritivne potrebe starijih osoba, pri čemu se mora voditi računa o pravilnom izboru namirnica. Ovo podrazumeva koncept optimalne ishrane koja ne obezbeđuje samo potreban, adekvatan unos nutrijenata, u smislu izbegavanja deficita određenog nutrijenta, već i povoljan zdravstveni efekat, u smislu promocije zdravlja i smanjenja rizika od nastanka bolesti, kao i ublažavanja pojedinih simptoma već postojećih bolesti. Usled mnogobrojnih promena koje sa sobom nosi neminovan proces starenje veoma je važno obratiti pažnju na značaj pravilne ishrane u ovom periodu, da bi se pravovremeno izbegli mogući deficiti određenih nutrijenata. U ovom smislu suplementacija ishrane starijih osoba ima poseban značaj.",
publisher = "Savez farmaceutskih udruženja Srbije, Beograd",
journal = "Arhiv za farmaciju",
title = "Significance of optimal nutrition of elderly, Značaj optimalne ishrane starijih osoba",
volume = "59",
number = "5",
pages = "473-487",
url = "https://hdl.handle.net/21.15107/rcub_farfar_1314"
}

Stanković, I., Miletić, I.,& Đorđević, B.. (2009). Significance of optimal nutrition of elderly. in Arhiv za farmaciju
Savez farmaceutskih udruženja Srbije, Beograd., 59(5), 473-487.
https://hdl.handle.net/21.15107/rcub_farfar_1314

Stanković I, Miletić I, Đorđević B. Significance of optimal nutrition of elderly. in Arhiv za farmaciju. 2009;59(5):473-487.
https://hdl.handle.net/21.15107/rcub_farfar_1314 .

Stanković, Ivan, Miletić, Ivanka, Đorđević, Brižita, "Significance of optimal nutrition of elderly" in Arhiv za farmaciju, 59, no. 5 (2009):473-487,
https://hdl.handle.net/21.15107/rcub_farfar_1314 .

TY  - JOUR
AU  - Đorđević, Brižita
AU  - Miletić, Ivanka
AU  - Stanković, Ivan
PY  - 2009
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/1309
AB  - Vitamins and minerals are essential components for human beings, and for optimal health promotion is necessary to take them in appropriate, optimal quantities, defined by RDA, DRI and other values. Being essential for life, it is not common to consider them to pose risk on human health. Defining upper levels of their intake has drawn many scientists attention, as a result of their potential toxic properties.
AB  - Vitamini i mineralne materije su esencijelne komponente za organizam čoveka, i u cilju očuvanja zdravlja potrebno ih je svakodnevno unositi u optimalnim količinama, koje su definisane preporučenim dnevnim unosom (RDA, DRI i dr.) Kako su mikronutrijenti esencijelni za život i održavanje zdravlja, veoma često se pretpostavlja da ne postoji rizik koji je u vezi sa njihovim prekomernim unosom. Definisanje gornjeg bezbednog unosa vitamina i minerala je predmet značajnog interesovanja kao posledice novijih saznanja o tokisčnim efektima mikronutrijenata.
PB  - Savez farmaceutskih udruženja Srbije, Beograd
T2  - Arhiv za farmaciju
T1  - Vitamins and minerals as essential nutrients
T1  - Vitamini i minerali kao esencijelni nutrijenti
VL  - 59
IS  - 2-3
SP  - 81
EP  - 90
UR  - https://hdl.handle.net/21.15107/rcub_farfar_1309
ER  - 

@article{
author = "Đorđević, Brižita and Miletić, Ivanka and Stanković, Ivan",
year = "2009",
abstract = "Vitamins and minerals are essential components for human beings, and for optimal health promotion is necessary to take them in appropriate, optimal quantities, defined by RDA, DRI and other values. Being essential for life, it is not common to consider them to pose risk on human health. Defining upper levels of their intake has drawn many scientists attention, as a result of their potential toxic properties., Vitamini i mineralne materije su esencijelne komponente za organizam čoveka, i u cilju očuvanja zdravlja potrebno ih je svakodnevno unositi u optimalnim količinama, koje su definisane preporučenim dnevnim unosom (RDA, DRI i dr.) Kako su mikronutrijenti esencijelni za život i održavanje zdravlja, veoma često se pretpostavlja da ne postoji rizik koji je u vezi sa njihovim prekomernim unosom. Definisanje gornjeg bezbednog unosa vitamina i minerala je predmet značajnog interesovanja kao posledice novijih saznanja o tokisčnim efektima mikronutrijenata.",
publisher = "Savez farmaceutskih udruženja Srbije, Beograd",
journal = "Arhiv za farmaciju",
title = "Vitamins and minerals as essential nutrients, Vitamini i minerali kao esencijelni nutrijenti",
volume = "59",
number = "2-3",
pages = "81-90",
url = "https://hdl.handle.net/21.15107/rcub_farfar_1309"
}

Đorđević, B., Miletić, I.,& Stanković, I.. (2009). Vitamins and minerals as essential nutrients. in Arhiv za farmaciju
Savez farmaceutskih udruženja Srbije, Beograd., 59(2-3), 81-90.
https://hdl.handle.net/21.15107/rcub_farfar_1309

Đorđević B, Miletić I, Stanković I. Vitamins and minerals as essential nutrients. in Arhiv za farmaciju. 2009;59(2-3):81-90.
https://hdl.handle.net/21.15107/rcub_farfar_1309 .

Đorđević, Brižita, Miletić, Ivanka, Stanković, Ivan, "Vitamins and minerals as essential nutrients" in Arhiv za farmaciju, 59, no. 2-3 (2009):81-90,
https://hdl.handle.net/21.15107/rcub_farfar_1309 .

TY  - JOUR
AU  - Đuričić, Ivana
AU  - Miletić, Ivanka
AU  - Đorđević, Brižita
PY  - 2009
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/1299
AB  - Dietary supplement is a general term that refers to a concentrated source of nutrients that is usually prescribed to be taken in addition to the daily diet to increase nutrient intake. Dietary supplement come in many forms, such as tablets, capsules and powders. In the AIS Sports Supplement Program supplements are classified into four groups according to their effectiveness and safety. Multi-vitamin and mineral supplements make up a very large sport supplement category that are designed to provide athletes with mixtures of the essential and nonessential nutrients, mostly vitamins and minerals. Vitamins are required in the diet for the maintenance of health, metabolic functioning, growth, recovery and athletic performance. Minerals have long been regarded as nutrients essential for proper health and vigor.
AB  - Dijetetski suplementi su proizvodi koji su namenjeni suplementiranju hrane i predstavljaju koncentrovane izvore nutrijenata ili drugih supstanci sa nutritivnim ili fiziološkim efektima proizvedeni u doziranim oblicima, kao što su tablete, kapsule, kesice praškova. AIS (Australian Institute of Sport) Sports Supplement Program kategoriše dijetetske suplemente u četiri grupe prema nivou naučnih dokaza o njihovoj efikasnosti i bezbednosti. Vitamini i minerali su neophodni za održavanje zdravlja, odvijanje metaboličkih procesa, rast i oporavak organizma. Multivitaminski i mineralni preparati čine veliku grupu dijetetskih suplemenata koji se preporučuju sportistima za postizanje dobrih atletskih performansi.
PB  - Savez farmaceutskih udruženja Srbije, Beograd
T2  - Arhiv za farmaciju
T1  - Dietary supplements in sport
T1  - Dijetetski suplementi u sportu
VL  - 59
IS  - 2-3
SP  - 251
EP  - 256
UR  - https://hdl.handle.net/21.15107/rcub_farfar_1299
ER  - 

@article{
author = "Đuričić, Ivana and Miletić, Ivanka and Đorđević, Brižita",
year = "2009",
abstract = "Dietary supplement is a general term that refers to a concentrated source of nutrients that is usually prescribed to be taken in addition to the daily diet to increase nutrient intake. Dietary supplement come in many forms, such as tablets, capsules and powders. In the AIS Sports Supplement Program supplements are classified into four groups according to their effectiveness and safety. Multi-vitamin and mineral supplements make up a very large sport supplement category that are designed to provide athletes with mixtures of the essential and nonessential nutrients, mostly vitamins and minerals. Vitamins are required in the diet for the maintenance of health, metabolic functioning, growth, recovery and athletic performance. Minerals have long been regarded as nutrients essential for proper health and vigor., Dijetetski suplementi su proizvodi koji su namenjeni suplementiranju hrane i predstavljaju koncentrovane izvore nutrijenata ili drugih supstanci sa nutritivnim ili fiziološkim efektima proizvedeni u doziranim oblicima, kao što su tablete, kapsule, kesice praškova. AIS (Australian Institute of Sport) Sports Supplement Program kategoriše dijetetske suplemente u četiri grupe prema nivou naučnih dokaza o njihovoj efikasnosti i bezbednosti. Vitamini i minerali su neophodni za održavanje zdravlja, odvijanje metaboličkih procesa, rast i oporavak organizma. Multivitaminski i mineralni preparati čine veliku grupu dijetetskih suplemenata koji se preporučuju sportistima za postizanje dobrih atletskih performansi.",
publisher = "Savez farmaceutskih udruženja Srbije, Beograd",
journal = "Arhiv za farmaciju",
title = "Dietary supplements in sport, Dijetetski suplementi u sportu",
volume = "59",
number = "2-3",
pages = "251-256",
url = "https://hdl.handle.net/21.15107/rcub_farfar_1299"
}

Đuričić, I., Miletić, I.,& Đorđević, B.. (2009). Dietary supplements in sport. in Arhiv za farmaciju
Savez farmaceutskih udruženja Srbije, Beograd., 59(2-3), 251-256.
https://hdl.handle.net/21.15107/rcub_farfar_1299

Đuričić I, Miletić I, Đorđević B. Dietary supplements in sport. in Arhiv za farmaciju. 2009;59(2-3):251-256.
https://hdl.handle.net/21.15107/rcub_farfar_1299 .

Đuričić, Ivana, Miletić, Ivanka, Đorđević, Brižita, "Dietary supplements in sport" in Arhiv za farmaciju, 59, no. 2-3 (2009):251-256,
https://hdl.handle.net/21.15107/rcub_farfar_1299 .

TY  - JOUR
AU  - Stanković, Ivan
AU  - Miletić, Ivanka
AU  - Đorđević, Brižita
PY  - 2009
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/1288
AB  - Special formulations of dairy products intended for consumers with particular nutritive needs can be comprehended as: conventional food with altered composition, functional food, dietetic products and dietetic supplements. Labels of these food products usually contain corresponding nutritive and health-oriented data. Our legislative which regulates requirements for safety, quality and labeling of these products is not complete and is only partially adjusted to the EU legislation and international standards, what impedes their production and marketing, as well as their availability to and benefits for the consumers with particular nutritive needs, who they were intended for. .
AB  - Specijalne formulacije proizvoda od mleka za osobe sa posebnim nutritivnim potrebama svrstavaju se u: konvencionalne namirnice sa izmenjenim sastavom, funkcionalne namirnice, dijetetske proizvode i dijetetske suplemente. Deklaracije ovih namirnica obično sadrže odgovarajuće nutritivne i zdravstvene izjave. Naša legislativa kojom se regulišu zahtevi za bezbednost, kvalitet, deklarisanje i označavanje ovih proizvoda nije komletna i samo je delimično usaglašena sa regulativom EU i međunarodnim standardima. To otežava njihovu proizvodnju i promet, a samim tim i njihovu dostupnost i benefit za osobe sa posebnim nutritivnim potrebama kojima su namenjene. .
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - Special formulations of dairy products intended for consumers with particular nutritive needs
T1  - Specijalne formulacije proizvoda od mleka za osobe sa posebnim nutritivnim potrebama
VL  - 20
IS  - 1-2
SP  - 5
EP  - 6
UR  - https://hdl.handle.net/21.15107/rcub_farfar_1288
ER  - 

@article{
author = "Stanković, Ivan and Miletić, Ivanka and Đorđević, Brižita",
year = "2009",
abstract = "Special formulations of dairy products intended for consumers with particular nutritive needs can be comprehended as: conventional food with altered composition, functional food, dietetic products and dietetic supplements. Labels of these food products usually contain corresponding nutritive and health-oriented data. Our legislative which regulates requirements for safety, quality and labeling of these products is not complete and is only partially adjusted to the EU legislation and international standards, what impedes their production and marketing, as well as their availability to and benefits for the consumers with particular nutritive needs, who they were intended for. ., Specijalne formulacije proizvoda od mleka za osobe sa posebnim nutritivnim potrebama svrstavaju se u: konvencionalne namirnice sa izmenjenim sastavom, funkcionalne namirnice, dijetetske proizvode i dijetetske suplemente. Deklaracije ovih namirnica obično sadrže odgovarajuće nutritivne i zdravstvene izjave. Naša legislativa kojom se regulišu zahtevi za bezbednost, kvalitet, deklarisanje i označavanje ovih proizvoda nije komletna i samo je delimično usaglašena sa regulativom EU i međunarodnim standardima. To otežava njihovu proizvodnju i promet, a samim tim i njihovu dostupnost i benefit za osobe sa posebnim nutritivnim potrebama kojima su namenjene. .",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd",
journal = "Prehrambena industrija - mleko i mlečni proizvodi",
title = "Special formulations of dairy products intended for consumers with particular nutritive needs, Specijalne formulacije proizvoda od mleka za osobe sa posebnim nutritivnim potrebama",
volume = "20",
number = "1-2",
pages = "5-6",
url = "https://hdl.handle.net/21.15107/rcub_farfar_1288"
}

Stanković, I., Miletić, I.,& Đorđević, B.. (2009). Special formulations of dairy products intended for consumers with particular nutritive needs. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 20(1-2), 5-6.
https://hdl.handle.net/21.15107/rcub_farfar_1288

Stanković I, Miletić I, Đorđević B. Special formulations of dairy products intended for consumers with particular nutritive needs. in Prehrambena industrija - mleko i mlečni proizvodi. 2009;20(1-2):5-6.
https://hdl.handle.net/21.15107/rcub_farfar_1288 .

Stanković, Ivan, Miletić, Ivanka, Đorđević, Brižita, "Special formulations of dairy products intended for consumers with particular nutritive needs" in Prehrambena industrija - mleko i mlečni proizvodi, 20, no. 1-2 (2009):5-6,
https://hdl.handle.net/21.15107/rcub_farfar_1288 .

TY  - JOUR
AU  - Đukić, Nataša
AU  - Šobajić, Slađana
AU  - Đorđević, Brižita
AU  - Miletić, Ivanka
AU  - Gajić, Ivanka
PY  - 2009
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/1187
AB  - The total fiber intake in the adolescent population living in a boarding school was calculated using weighted food records and food composition tables. Total, insoluble, and soluble fiber daily intakes were also analyzed using the enzymatic-gravimetric method. The results were used to estimate the applicability of the calculation method to the Serbian diet pattern. The calculated total fiber daily intake was 28.8+/-10.86 g/d in winter and 32.6+/-13.68 g/d in summer season. Analyzed intakes of soluble fiber, insoluble fiber, and total fiber in the winter season were 4.2+/-2.14 g/day, 29.7+/-12.11 g/day, and 33.65+/-11.374 g/day, respectively. In summer the season daily intakes were 3.4+/-1.41 g/day for soluble fiber, 40.6+/-16.65 g/day for insoluble fiber, and 43.57+/-17.021 g/day for total fiber. The noticed differences for insoluble and soluble fibers between seasons were significant. The calculation method consistently gave lower values, both in winter and summer samples, in comparison with the enzymatic-gravimetric method, and the difference was on average -20.5% (P lt 0.05).
PB  - Taylor & Francis Ltd, Abingdon
T2  - International Journal of Food Sciences and Nutrition
T1  - Dietary fiber intake of adolescents living in a boarding school in north-eastern part of Serbia: comparison of analyzed and calculated values
VL  - 60
SP  - 14
EP  - 22
DO  - 10.1080/09637480802241634
ER  - 

@article{
author = "Đukić, Nataša and Šobajić, Slađana and Đorđević, Brižita and Miletić, Ivanka and Gajić, Ivanka",
year = "2009",
abstract = "The total fiber intake in the adolescent population living in a boarding school was calculated using weighted food records and food composition tables. Total, insoluble, and soluble fiber daily intakes were also analyzed using the enzymatic-gravimetric method. The results were used to estimate the applicability of the calculation method to the Serbian diet pattern. The calculated total fiber daily intake was 28.8+/-10.86 g/d in winter and 32.6+/-13.68 g/d in summer season. Analyzed intakes of soluble fiber, insoluble fiber, and total fiber in the winter season were 4.2+/-2.14 g/day, 29.7+/-12.11 g/day, and 33.65+/-11.374 g/day, respectively. In summer the season daily intakes were 3.4+/-1.41 g/day for soluble fiber, 40.6+/-16.65 g/day for insoluble fiber, and 43.57+/-17.021 g/day for total fiber. The noticed differences for insoluble and soluble fibers between seasons were significant. The calculation method consistently gave lower values, both in winter and summer samples, in comparison with the enzymatic-gravimetric method, and the difference was on average -20.5% (P lt 0.05).",
publisher = "Taylor & Francis Ltd, Abingdon",
journal = "International Journal of Food Sciences and Nutrition",
title = "Dietary fiber intake of adolescents living in a boarding school in north-eastern part of Serbia: comparison of analyzed and calculated values",
volume = "60",
pages = "14-22",
doi = "10.1080/09637480802241634"
}

Đukić, N., Šobajić, S., Đorđević, B., Miletić, I.,& Gajić, I.. (2009). Dietary fiber intake of adolescents living in a boarding school in north-eastern part of Serbia: comparison of analyzed and calculated values. in International Journal of Food Sciences and Nutrition
Taylor & Francis Ltd, Abingdon., 60, 14-22.
https://doi.org/10.1080/09637480802241634

Đukić N, Šobajić S, Đorđević B, Miletić I, Gajić I. Dietary fiber intake of adolescents living in a boarding school in north-eastern part of Serbia: comparison of analyzed and calculated values. in International Journal of Food Sciences and Nutrition. 2009;60:14-22.
doi:10.1080/09637480802241634 .

Đukić, Nataša, Šobajić, Slađana, Đorđević, Brižita, Miletić, Ivanka, Gajić, Ivanka, "Dietary fiber intake of adolescents living in a boarding school in north-eastern part of Serbia: comparison of analyzed and calculated values" in International Journal of Food Sciences and Nutrition, 60 (2009):14-22,
https://doi.org/10.1080/09637480802241634 . .

TY  - JOUR
AU  - Pavlović, Zoran
AU  - Miletić, Ivanka
AU  - Jokić, Živan
AU  - Šobajić, Slađana
PY  - 2009
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/1201
AB  - A 16-week experiment was conducted to compare effects of various levels of sodium selenite (SS) and Se-enriched yeast (SY), on the whole-egg Se content and hen's productivity. One hundred Shaver 579 hens, 27 weeks old, were placed on one of five experimental treatments. Each treatment was replicated four times with five hens per cage. Treatments consisted of feeding a low Se diet without supplementation (basal diet) or basal diet with one of two levels of supplemented Se (0.4 or 0.8 mg/kg) supplied by SS or SY. All supplemented treatments had significantly higher whole-egg Se concentration from basal diet (P  lt  0.05). On the same supplemented level, hens fed on SY had higher egg Se content from hens feed on SS (P  lt  0.001). No effects of dietary treatments on egg weight, percentages of dirty and cracked egg, and feed intake and conversion of feed were observed throughout the trial (P  lt  0.05). In the first 8 weeks, there was no significant difference (P  lt  0.05) in hen-day egg production among treatments. From the ninth week on to the end of the trial, supplementation of SY to hen's diet resulted in a higher egg production than SS (P  lt  0.01).
PB  - Humana Press Inc, Totowa
T2  - Biological Trace Element Research
T1  - The Effect of Dietary Selenium Source and Level on Hen Production and Egg Selenium Concentration
VL  - 131
IS  - 3
SP  - 263
EP  - 270
DO  - 10.1007/s12011-009-8369-y
ER  - 

@article{
author = "Pavlović, Zoran and Miletić, Ivanka and Jokić, Živan and Šobajić, Slađana",
year = "2009",
abstract = "A 16-week experiment was conducted to compare effects of various levels of sodium selenite (SS) and Se-enriched yeast (SY), on the whole-egg Se content and hen's productivity. One hundred Shaver 579 hens, 27 weeks old, were placed on one of five experimental treatments. Each treatment was replicated four times with five hens per cage. Treatments consisted of feeding a low Se diet without supplementation (basal diet) or basal diet with one of two levels of supplemented Se (0.4 or 0.8 mg/kg) supplied by SS or SY. All supplemented treatments had significantly higher whole-egg Se concentration from basal diet (P  lt  0.05). On the same supplemented level, hens fed on SY had higher egg Se content from hens feed on SS (P  lt  0.001). No effects of dietary treatments on egg weight, percentages of dirty and cracked egg, and feed intake and conversion of feed were observed throughout the trial (P  lt  0.05). In the first 8 weeks, there was no significant difference (P  lt  0.05) in hen-day egg production among treatments. From the ninth week on to the end of the trial, supplementation of SY to hen's diet resulted in a higher egg production than SS (P  lt  0.01).",
publisher = "Humana Press Inc, Totowa",
journal = "Biological Trace Element Research",
title = "The Effect of Dietary Selenium Source and Level on Hen Production and Egg Selenium Concentration",
volume = "131",
number = "3",
pages = "263-270",
doi = "10.1007/s12011-009-8369-y"
}

Pavlović, Z., Miletić, I., Jokić, Ž.,& Šobajić, S.. (2009). The Effect of Dietary Selenium Source and Level on Hen Production and Egg Selenium Concentration. in Biological Trace Element Research
Humana Press Inc, Totowa., 131(3), 263-270.
https://doi.org/10.1007/s12011-009-8369-y

Pavlović Z, Miletić I, Jokić Ž, Šobajić S. The Effect of Dietary Selenium Source and Level on Hen Production and Egg Selenium Concentration. in Biological Trace Element Research. 2009;131(3):263-270.
doi:10.1007/s12011-009-8369-y .

Pavlović, Zoran, Miletić, Ivanka, Jokić, Živan, Šobajić, Slađana, "The Effect of Dietary Selenium Source and Level on Hen Production and Egg Selenium Concentration" in Biological Trace Element Research, 131, no. 3 (2009):263-270,
https://doi.org/10.1007/s12011-009-8369-y . .

TY  - JOUR
AU  - Cvetanović, Suzana D.
AU  - Nikolić, Dejan M.
AU  - Đorđević, Brižita
AU  - Miletić, Ivanka
AU  - Stanković, Ivan
AU  - Vidović, Bojana
PY  - 2008
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/1145
AB  - In this paper the parameters of quality and nutrition value of cow, goat and sheep cheese in brine were investigated. The samples of cheese were produced on the Pirot territory. The dynamic of changes of this parameters was investigated throughout storage of cheeses. Investigation of chemical composition (dry matter, fat, total nitrogen, salt, calcium and ash), as well as pH and titrimetric acidity of cheeses in brine were analyzed through 6 months: after production, and 30, 60, 120 and 180 days of storage. The obtained results are according to general characteristics of white cheese in brine: sour-bitter taste, soft appearance, and high content of fat in dry matter. After detailed chemical analyses white cheeses in brine, it might be concluded that analyzed cheese samples have significant nutritive value after 6 months of production. It could be concluded that the most intensive dynamic of chemical changes is first month after their production.
AB  - U radu su ispitani hemijski parametri kvaliteta i nutritivne vrednosti belih sireva u salamuri od kravljeg, kozijeg i ovčijeg mleka, proizvedenih na teritoriji pirotskog okruga kao i dinamika promene ovih parametara tokom perioda zrenja i čuvanja. Ispitivanje hemijskog sastava (suve materije, masti, ukupnih azotnih materija, NaCl, kalcijuma, pepela) i kiselosti (pH i titraciona kiselost) analiziranih belih sireva u salamuri vršeno je tokom 6 meseci zrenja i to po sledećoj dinamici: nakon proizvodnje, 30, 60, 120 i 180-og dana nakon proizvodnje. Dobijeni rezultati su u skladu sa opštim karakteristikama belih sireva u salamuri: kiselo-slani ukus, meka konzistencija i visok sadržaj masti u suvoj materiji. Nakon detaljne hemijske analize belih sireva u salamuri, koji su proizvedeni od kravljeg, ovčijeg i kozjeg mleka, može se zaključiti da ovi sirevi i nakon šest meseci imaju značajnu nutritivnu vrednost, a na osnovu praćenja dinamike promene hemijskog sastava analiziranih sireva tokom perioda zrenja, da je ona najintenzivnija tokom prvih 30 dana zrenja.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - Investigation of cheeses in brine from Pirot region
T1  - Ispitivanje belih sireva u salamuri sa teritorije pirotskog okruga
VL  - 19
IS  - 1-2
SP  - 88
EP  - 91
UR  - https://hdl.handle.net/21.15107/rcub_farfar_1145
ER  - 

@article{
author = "Cvetanović, Suzana D. and Nikolić, Dejan M. and Đorđević, Brižita and Miletić, Ivanka and Stanković, Ivan and Vidović, Bojana",
year = "2008",
abstract = "In this paper the parameters of quality and nutrition value of cow, goat and sheep cheese in brine were investigated. The samples of cheese were produced on the Pirot territory. The dynamic of changes of this parameters was investigated throughout storage of cheeses. Investigation of chemical composition (dry matter, fat, total nitrogen, salt, calcium and ash), as well as pH and titrimetric acidity of cheeses in brine were analyzed through 6 months: after production, and 30, 60, 120 and 180 days of storage. The obtained results are according to general characteristics of white cheese in brine: sour-bitter taste, soft appearance, and high content of fat in dry matter. After detailed chemical analyses white cheeses in brine, it might be concluded that analyzed cheese samples have significant nutritive value after 6 months of production. It could be concluded that the most intensive dynamic of chemical changes is first month after their production., U radu su ispitani hemijski parametri kvaliteta i nutritivne vrednosti belih sireva u salamuri od kravljeg, kozijeg i ovčijeg mleka, proizvedenih na teritoriji pirotskog okruga kao i dinamika promene ovih parametara tokom perioda zrenja i čuvanja. Ispitivanje hemijskog sastava (suve materije, masti, ukupnih azotnih materija, NaCl, kalcijuma, pepela) i kiselosti (pH i titraciona kiselost) analiziranih belih sireva u salamuri vršeno je tokom 6 meseci zrenja i to po sledećoj dinamici: nakon proizvodnje, 30, 60, 120 i 180-og dana nakon proizvodnje. Dobijeni rezultati su u skladu sa opštim karakteristikama belih sireva u salamuri: kiselo-slani ukus, meka konzistencija i visok sadržaj masti u suvoj materiji. Nakon detaljne hemijske analize belih sireva u salamuri, koji su proizvedeni od kravljeg, ovčijeg i kozjeg mleka, može se zaključiti da ovi sirevi i nakon šest meseci imaju značajnu nutritivnu vrednost, a na osnovu praćenja dinamike promene hemijskog sastava analiziranih sireva tokom perioda zrenja, da je ona najintenzivnija tokom prvih 30 dana zrenja.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd",
journal = "Prehrambena industrija - mleko i mlečni proizvodi",
title = "Investigation of cheeses in brine from Pirot region, Ispitivanje belih sireva u salamuri sa teritorije pirotskog okruga",
volume = "19",
number = "1-2",
pages = "88-91",
url = "https://hdl.handle.net/21.15107/rcub_farfar_1145"
}

Cvetanović, S. D., Nikolić, D. M., Đorđević, B., Miletić, I., Stanković, I.,& Vidović, B.. (2008). Investigation of cheeses in brine from Pirot region. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 19(1-2), 88-91.
https://hdl.handle.net/21.15107/rcub_farfar_1145

Cvetanović SD, Nikolić DM, Đorđević B, Miletić I, Stanković I, Vidović B. Investigation of cheeses in brine from Pirot region. in Prehrambena industrija - mleko i mlečni proizvodi. 2008;19(1-2):88-91.
https://hdl.handle.net/21.15107/rcub_farfar_1145 .

Cvetanović, Suzana D., Nikolić, Dejan M., Đorđević, Brižita, Miletić, Ivanka, Stanković, Ivan, Vidović, Bojana, "Investigation of cheeses in brine from Pirot region" in Prehrambena industrija - mleko i mlečni proizvodi, 19, no. 1-2 (2008):88-91,
https://hdl.handle.net/21.15107/rcub_farfar_1145 .

TY  - JOUR
AU  - Stanković, Ivan
AU  - Miletić, Ivanka
AU  - Đorđević, Brižita
PY  - 2008
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/1135
AB  - Coronary heart disease is today one of the main causes of mortality and morbidity and some of risk factors can be lowered or eliminated by dietary intervention. Food constituents that present risk factors for coronary heart disease are saturated fats, trans-fatty acids and cholesterol, while components with protective effect include unsaturated fatty acids, phytosterols and stanols, soya proteins, soluble dietary fibres, some vitamins and minerals and other bioactive compounds such as flavonoids and resveratrol from red vine. Many of these components are available as specially formulated functional foods, as well as in concentrated form in food supplements.
AB  - Ishemijska bolest srca je danas jedan od glavnih uzroka mortaliteta i morbiditeta, a neki od mnogobrojnih faktora rizika se mogu smanjiti ili eliminisati promenom načina ishrane. Sastojci hrane čiji povećan unos predstavlja faktor rizika za ishemijsku bolest srca su: zasićene masti, trans-masne kiseline i holesterol, a u sastojke sa protektivnim dejstvom spadaju nezasićene masne kiseline, fitosteroli i stanoli, proteini soje, rastvorljiva dijetna vakna, neki vitamini i minerali i bioaktivna jedinjenja kao što su flavonoidi i rezveratrol iz crnog vina. Pored konvencionalne hrane, neki od ovih sastojaka dostupni su kao sastojci posebno pripremljenih funkcionalnih namirnica i u koncentrovanom obliku kao dijetetski suplementi.
PB  - Savez farmaceutskih udruženja Srbije, Beograd
T2  - Arhiv za farmaciju
T1  - Food and dietetic products and coronary heart disease
T1  - Hrana i dijetetski proizvodi i ishemijska bolest srca
VL  - 58
IS  - 5-6
SP  - 443
EP  - 453
UR  - https://hdl.handle.net/21.15107/rcub_farfar_1135
ER  - 

@article{
author = "Stanković, Ivan and Miletić, Ivanka and Đorđević, Brižita",
year = "2008",
abstract = "Coronary heart disease is today one of the main causes of mortality and morbidity and some of risk factors can be lowered or eliminated by dietary intervention. Food constituents that present risk factors for coronary heart disease are saturated fats, trans-fatty acids and cholesterol, while components with protective effect include unsaturated fatty acids, phytosterols and stanols, soya proteins, soluble dietary fibres, some vitamins and minerals and other bioactive compounds such as flavonoids and resveratrol from red vine. Many of these components are available as specially formulated functional foods, as well as in concentrated form in food supplements., Ishemijska bolest srca je danas jedan od glavnih uzroka mortaliteta i morbiditeta, a neki od mnogobrojnih faktora rizika se mogu smanjiti ili eliminisati promenom načina ishrane. Sastojci hrane čiji povećan unos predstavlja faktor rizika za ishemijsku bolest srca su: zasićene masti, trans-masne kiseline i holesterol, a u sastojke sa protektivnim dejstvom spadaju nezasićene masne kiseline, fitosteroli i stanoli, proteini soje, rastvorljiva dijetna vakna, neki vitamini i minerali i bioaktivna jedinjenja kao što su flavonoidi i rezveratrol iz crnog vina. Pored konvencionalne hrane, neki od ovih sastojaka dostupni su kao sastojci posebno pripremljenih funkcionalnih namirnica i u koncentrovanom obliku kao dijetetski suplementi.",
publisher = "Savez farmaceutskih udruženja Srbije, Beograd",
journal = "Arhiv za farmaciju",
title = "Food and dietetic products and coronary heart disease, Hrana i dijetetski proizvodi i ishemijska bolest srca",
volume = "58",
number = "5-6",
pages = "443-453",
url = "https://hdl.handle.net/21.15107/rcub_farfar_1135"
}

Stanković, I., Miletić, I.,& Đorđević, B.. (2008). Food and dietetic products and coronary heart disease. in Arhiv za farmaciju
Savez farmaceutskih udruženja Srbije, Beograd., 58(5-6), 443-453.
https://hdl.handle.net/21.15107/rcub_farfar_1135

Stanković I, Miletić I, Đorđević B. Food and dietetic products and coronary heart disease. in Arhiv za farmaciju. 2008;58(5-6):443-453.
https://hdl.handle.net/21.15107/rcub_farfar_1135 .

Stanković, Ivan, Miletić, Ivanka, Đorđević, Brižita, "Food and dietetic products and coronary heart disease" in Arhiv za farmaciju, 58, no. 5-6 (2008):443-453,
https://hdl.handle.net/21.15107/rcub_farfar_1135 .

TY  - JOUR
AU  - Miletić, Ivanka
AU  - Šobajić, Slađana
AU  - Đorđević, Brižita
PY  - 2008
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/1073
AB  - Functional foods are foods that may provide a health benefit beyond basic nutrition. Numerous scientifically proven pieces of evidence in many epidemiological studies indicate that nutrition abundant in certain foods (e.g. fruits and vegetables) is directly correlated with a decreased risk of degenerative diseases. Biologically active compounds in functional foods may impart health benefits or desirable physiological effects. Functional attributes of many traditional foods are being discovered, while new food products are being developed with beneficial components. These results are closely related to nutrition's potentials in preventing chronic diseases. Based on these facts the concept of functional foods has been developed. Rigorous scientific investigation has to confirm the positive physiological effects of these compounds upon health. Labeling claims that are used on functional foods are of two types: (1) structure and function claims, which describe effects on normal functioning of the body, but not claims that the food can treat, diagnose, prevent, or cure a disease (claims such as 'promotes regularity', 'helps maintain cardiovascular health', and 'supports the immune system' fit into this category); and (2) disease risk reduction claims, which imply a relationship between dietary components and a disease or health condition. Structure and function claims do not require preapproval by the FDA, and they require much less stringent scientific consensus than disease-risk reduction claims. Many biologically active compounds are unstable during treatments and storage. They undergo many common chemical reactions such as oxidation, hydrolysis, thermal degradation and Maillard reaction, contributing to the lowering of bioavailability. Anyhow, beneficial effect of bioactive compounds depends directly on the applied treatment in the production of foods.
AB  - Funkcionalna hrana je hrana koja ima povoljan uticaj na ljudsko zdravlje mimo uobičajenih nutritivnih funkcija. Biološki aktivna jedinjenja su nosioci povoljnog dejstva funkcionalne hrane. Brojni naučni dokazi govore u prilog tome da je ishrana bogata pojedinim namirnicama (kao što su to na primer voće i povrće) direktno u vezi sa smanjenim rizikom od hroničnih, nezaraznih bolesti, tako da se na tim saznanjima razvio koncept funkcionalne hrane. Otkrivaju se funkcionalne osobine tradicionalnih namirnica, ali se dizajniraju i nove funkcionalne namirnice. Uobičajene izjave koje prate tu vrstu namirnica mogu se svrstati u dve kategorije: (1) izjave o odnosu strukture i funkcije (engl. Structure and function claims) moraju da budu istinite i da ne dovode u zabludu potrošača. Te izjave ne moraju da budu odobrene od strane FDA; (2) zdravstvene izjave (engl. Health claims ili disease-specific claims) moraju da budu autorizovane od strane FDA i da poseduju značajnu naučnu potvrdu (Hillovi kriterijumi). Neophodno je rangiranje dokaza različitih tipova studija koje podržavaju zdravstvenu izjavu. Veliki broj biološki aktivnih jedinjenja su nestabilna tokom tretmana i čuvanja. Ona podležu mnogobrojnim hemijskim reakcijama, kao što su to oksidacija, hidroliza, termička degradacija i Maillardova reakcija, što rezultira smanjenjem bioiskoristljivosti. Povoljan efekat biološki aktivnih jedinjenja direktno zavisi od primenjenog tretmana.
PB  - Društvo medicinskih biohemičara Srbije, Beograd i Versita
T2  - Journal of Medical Biochemistry
T1  - Functional foods and their role in the improvement of health status
T1  - Funkcionalna hrana - uloga u unapređenju zdravlja
VL  - 27
IS  - 3
SP  - 367
EP  - 370
UR  - https://hdl.handle.net/21.15107/rcub_farfar_1073
ER  - 

@article{
author = "Miletić, Ivanka and Šobajić, Slađana and Đorđević, Brižita",
year = "2008",
abstract = "Functional foods are foods that may provide a health benefit beyond basic nutrition. Numerous scientifically proven pieces of evidence in many epidemiological studies indicate that nutrition abundant in certain foods (e.g. fruits and vegetables) is directly correlated with a decreased risk of degenerative diseases. Biologically active compounds in functional foods may impart health benefits or desirable physiological effects. Functional attributes of many traditional foods are being discovered, while new food products are being developed with beneficial components. These results are closely related to nutrition's potentials in preventing chronic diseases. Based on these facts the concept of functional foods has been developed. Rigorous scientific investigation has to confirm the positive physiological effects of these compounds upon health. Labeling claims that are used on functional foods are of two types: (1) structure and function claims, which describe effects on normal functioning of the body, but not claims that the food can treat, diagnose, prevent, or cure a disease (claims such as 'promotes regularity', 'helps maintain cardiovascular health', and 'supports the immune system' fit into this category); and (2) disease risk reduction claims, which imply a relationship between dietary components and a disease or health condition. Structure and function claims do not require preapproval by the FDA, and they require much less stringent scientific consensus than disease-risk reduction claims. Many biologically active compounds are unstable during treatments and storage. They undergo many common chemical reactions such as oxidation, hydrolysis, thermal degradation and Maillard reaction, contributing to the lowering of bioavailability. Anyhow, beneficial effect of bioactive compounds depends directly on the applied treatment in the production of foods., Funkcionalna hrana je hrana koja ima povoljan uticaj na ljudsko zdravlje mimo uobičajenih nutritivnih funkcija. Biološki aktivna jedinjenja su nosioci povoljnog dejstva funkcionalne hrane. Brojni naučni dokazi govore u prilog tome da je ishrana bogata pojedinim namirnicama (kao što su to na primer voće i povrće) direktno u vezi sa smanjenim rizikom od hroničnih, nezaraznih bolesti, tako da se na tim saznanjima razvio koncept funkcionalne hrane. Otkrivaju se funkcionalne osobine tradicionalnih namirnica, ali se dizajniraju i nove funkcionalne namirnice. Uobičajene izjave koje prate tu vrstu namirnica mogu se svrstati u dve kategorije: (1) izjave o odnosu strukture i funkcije (engl. Structure and function claims) moraju da budu istinite i da ne dovode u zabludu potrošača. Te izjave ne moraju da budu odobrene od strane FDA; (2) zdravstvene izjave (engl. Health claims ili disease-specific claims) moraju da budu autorizovane od strane FDA i da poseduju značajnu naučnu potvrdu (Hillovi kriterijumi). Neophodno je rangiranje dokaza različitih tipova studija koje podržavaju zdravstvenu izjavu. Veliki broj biološki aktivnih jedinjenja su nestabilna tokom tretmana i čuvanja. Ona podležu mnogobrojnim hemijskim reakcijama, kao što su to oksidacija, hidroliza, termička degradacija i Maillardova reakcija, što rezultira smanjenjem bioiskoristljivosti. Povoljan efekat biološki aktivnih jedinjenja direktno zavisi od primenjenog tretmana.",
publisher = "Društvo medicinskih biohemičara Srbije, Beograd i Versita",
journal = "Journal of Medical Biochemistry",
title = "Functional foods and their role in the improvement of health status, Funkcionalna hrana - uloga u unapređenju zdravlja",
volume = "27",
number = "3",
pages = "367-370",
url = "https://hdl.handle.net/21.15107/rcub_farfar_1073"
}

Miletić, I., Šobajić, S.,& Đorđević, B.. (2008). Functional foods and their role in the improvement of health status. in Journal of Medical Biochemistry
Društvo medicinskih biohemičara Srbije, Beograd i Versita., 27(3), 367-370.
https://hdl.handle.net/21.15107/rcub_farfar_1073

Miletić I, Šobajić S, Đorđević B. Functional foods and their role in the improvement of health status. in Journal of Medical Biochemistry. 2008;27(3):367-370.
https://hdl.handle.net/21.15107/rcub_farfar_1073 .

Miletić, Ivanka, Šobajić, Slađana, Đorđević, Brižita, "Functional foods and their role in the improvement of health status" in Journal of Medical Biochemistry, 27, no. 3 (2008):367-370,
https://hdl.handle.net/21.15107/rcub_farfar_1073 .

TY  - JOUR
AU  - Cerović, Aleksandra
AU  - Miletić, Ivanka
AU  - Blagojević, Duško
AU  - Šobajić, Slađana
AU  - Vasiljevska, Milijana
AU  - Poznanić, Milica
AU  - Radusinović, M.
PY  - 2008
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/1069
AB  - This study examined the influence of low, adequate and high dietary zinc intake on the growth and metabolic interactions between zinc, copper and iron in different Mongolian gerbil (Meriones unguiculatus) tissues. Animals were fed a basal diet (for 3 wk) containing a low-zinc level (8 mg/ kg diet, LZ-group), adequate zinc level (25 mg/kg diet, AZ-group) and saturated zinc level (38 mg/ kg diet, SZ-group). After comparing the body weight of gerbils, the present study demonstrated that the LZ-group (51.68 g +/- 3.35) showed growth retardation, contrary to the AZ- and SZ-groups (58.03 g +/- 2.18 and 62.35 g +/- 2.04, respectively). Concentrations of zinc in the liver, kidneys and testes in the LZ-group (41.28, 19.58, 22.55 mg/kg, respectively) were significantly lower than in the AZ-group (57.27, 23.73, 28.79 mg/kg, respectively) and the SZ-group (73.06, 30.07, 34.52 mg/kg, respectively). Results also showed that copper and iron concentrations in the kidney, heart and liver were significantly higher in the LZ-group (Cu 11.45, 7.01, 7.95 mg/kg; Fe 116.19, 126.07, 299.47 mg/kg) than in the AZ-group (Cu 8.72, 5.6, 6.5 mg/kg; Fe 97.27, 97.27, 250.25 mg/kg) and the SZ-group (Cu 6.48, 4.15, 4.8 mg/kg; Fe 74.95, 77.95, 200.27 mg/kg). There was an increase of testis copper concentration in the LZ-group (4.9 mg/kg) compared to the AZ- and SZ-groups (3.99 and 3.05 mg/kg, respectively), and there was no significant difference in testis iron concentration between animals in different diet groups. These results showed that a low-zinc diet had negative effects on growth and the concentration of zinc in the kidneys, liver and testes. This also affected homeostasis of copper and iron by increasing its distribution in the kidneys, liver and heart tissue. However, in testes only copper concentration was increased.
PB  - Veterinarni A Farmaceuticka Univerzita Brno, Brno
T2  - Acta Veterinaria Brno
T1  - Effects of low, adequate and high dietary zinc intake on metabolic interactions between zinc, copper and iron in different mongolian gerbil tissues
VL  - 77
IS  - 1
SP  - 17
EP  - 23
DO  - 10.2754/avb200877010017
ER  - 

@article{
author = "Cerović, Aleksandra and Miletić, Ivanka and Blagojević, Duško and Šobajić, Slađana and Vasiljevska, Milijana and Poznanić, Milica and Radusinović, M.",
year = "2008",
abstract = "This study examined the influence of low, adequate and high dietary zinc intake on the growth and metabolic interactions between zinc, copper and iron in different Mongolian gerbil (Meriones unguiculatus) tissues. Animals were fed a basal diet (for 3 wk) containing a low-zinc level (8 mg/ kg diet, LZ-group), adequate zinc level (25 mg/kg diet, AZ-group) and saturated zinc level (38 mg/ kg diet, SZ-group). After comparing the body weight of gerbils, the present study demonstrated that the LZ-group (51.68 g +/- 3.35) showed growth retardation, contrary to the AZ- and SZ-groups (58.03 g +/- 2.18 and 62.35 g +/- 2.04, respectively). Concentrations of zinc in the liver, kidneys and testes in the LZ-group (41.28, 19.58, 22.55 mg/kg, respectively) were significantly lower than in the AZ-group (57.27, 23.73, 28.79 mg/kg, respectively) and the SZ-group (73.06, 30.07, 34.52 mg/kg, respectively). Results also showed that copper and iron concentrations in the kidney, heart and liver were significantly higher in the LZ-group (Cu 11.45, 7.01, 7.95 mg/kg; Fe 116.19, 126.07, 299.47 mg/kg) than in the AZ-group (Cu 8.72, 5.6, 6.5 mg/kg; Fe 97.27, 97.27, 250.25 mg/kg) and the SZ-group (Cu 6.48, 4.15, 4.8 mg/kg; Fe 74.95, 77.95, 200.27 mg/kg). There was an increase of testis copper concentration in the LZ-group (4.9 mg/kg) compared to the AZ- and SZ-groups (3.99 and 3.05 mg/kg, respectively), and there was no significant difference in testis iron concentration between animals in different diet groups. These results showed that a low-zinc diet had negative effects on growth and the concentration of zinc in the kidneys, liver and testes. This also affected homeostasis of copper and iron by increasing its distribution in the kidneys, liver and heart tissue. However, in testes only copper concentration was increased.",
publisher = "Veterinarni A Farmaceuticka Univerzita Brno, Brno",
journal = "Acta Veterinaria Brno",
title = "Effects of low, adequate and high dietary zinc intake on metabolic interactions between zinc, copper and iron in different mongolian gerbil tissues",
volume = "77",
number = "1",
pages = "17-23",
doi = "10.2754/avb200877010017"
}

Cerović, A., Miletić, I., Blagojević, D., Šobajić, S., Vasiljevska, M., Poznanić, M.,& Radusinović, M.. (2008). Effects of low, adequate and high dietary zinc intake on metabolic interactions between zinc, copper and iron in different mongolian gerbil tissues. in Acta Veterinaria Brno
Veterinarni A Farmaceuticka Univerzita Brno, Brno., 77(1), 17-23.
https://doi.org/10.2754/avb200877010017

Cerović A, Miletić I, Blagojević D, Šobajić S, Vasiljevska M, Poznanić M, Radusinović M. Effects of low, adequate and high dietary zinc intake on metabolic interactions between zinc, copper and iron in different mongolian gerbil tissues. in Acta Veterinaria Brno. 2008;77(1):17-23.
doi:10.2754/avb200877010017 .

Cerović, Aleksandra, Miletić, Ivanka, Blagojević, Duško, Šobajić, Slađana, Vasiljevska, Milijana, Poznanić, Milica, Radusinović, M., "Effects of low, adequate and high dietary zinc intake on metabolic interactions between zinc, copper and iron in different mongolian gerbil tissues" in Acta Veterinaria Brno, 77, no. 1 (2008):17-23,
https://doi.org/10.2754/avb200877010017 . .

TY  - CONF
AU  - Đuričić, Ivana
AU  - Šobajić, Slađana
AU  - Perunicić, G.
AU  - Miletić, Ivanka
AU  - Ruzić, P.
PY  - 2007
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/934
PB  - Karger, Basel
C3  - Annals of Nutrition and Metabolism
T1  - Omega-3 fatty acid and plasma lipid profiles in patients on haemodialysis treatment
VL  - 51
IS  - Suppl. 1
SP  - 275
EP  - 275
DO  - 10.1159/000105121
ER  - 

@conference{
author = "Đuričić, Ivana and Šobajić, Slađana and Perunicić, G. and Miletić, Ivanka and Ruzić, P.",
year = "2007",
publisher = "Karger, Basel",
journal = "Annals of Nutrition and Metabolism",
title = "Omega-3 fatty acid and plasma lipid profiles in patients on haemodialysis treatment",
volume = "51",
number = "Suppl. 1",
pages = "275-275",
doi = "10.1159/000105121"
}

Đuričić, I., Šobajić, S., Perunicić, G., Miletić, I.,& Ruzić, P.. (2007). Omega-3 fatty acid and plasma lipid profiles in patients on haemodialysis treatment. in Annals of Nutrition and Metabolism
Karger, Basel., 51(Suppl. 1), 275-275.
https://doi.org/10.1159/000105121

Đuričić I, Šobajić S, Perunicić G, Miletić I, Ruzić P. Omega-3 fatty acid and plasma lipid profiles in patients on haemodialysis treatment. in Annals of Nutrition and Metabolism. 2007;51(Suppl. 1):275-275.
doi:10.1159/000105121 .

Đuričić, Ivana, Šobajić, Slađana, Perunicić, G., Miletić, Ivanka, Ruzić, P., "Omega-3 fatty acid and plasma lipid profiles in patients on haemodialysis treatment" in Annals of Nutrition and Metabolism, 51, no. Suppl. 1 (2007):275-275,
https://doi.org/10.1159/000105121 . .

TY  - JOUR
AU  - Cerović, Aleksandra
AU  - Miletić, Ivanka
AU  - Šobajić, Slađana
AU  - Blagojević, Duško
AU  - Radusinović, Miodrag
AU  - El-Sohemy, Ahmed
PY  - 2007
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/927
AB  - Zinc is an important mineral that is required for normal bone development. However, the direct effects of zinc on the mineralization of bone cells of human origin are not clear. The objective of this study was to determine the effects of zinc on the differentiation of SaOS-2 human osteoblast-like cells and the formation of mineralized bone nodules. Cells were cultured for 8 d and then transferred to zinc-free medium and treated with varying concentrations (0-50 mu M) of zinc. Alkaline phosphatase (ALP) activity was used as a measure of osteoblast differentiation, and bone nodules were detected by von Kossa staining. After 4, 6, and 8 d of treatment, zinc increased ALP activity at 1 and 10 mu M, but decreased activity at 50 mu M. After 9 d of treatment, zinc increased both the number and area of mineralized bone nodules at low concentrations (1 and 10 mu M), but decreased both at higher concentrations (25 and 50 mu M). These findings demonstrate that zinc has biphasic effects on the differentiation and mineralization of human osteoblast-like cells.
PB  - Humana Press Inc, Totowa
T2  - Biological Trace Element Research
T1  - Effects of zinc on the mineralization of bone nodules from human osteoblast-like cells
VL  - 116
IS  - 1
SP  - 61
EP  - 71
DO  - 10.1007/BF02685919
ER  - 

@article{
author = "Cerović, Aleksandra and Miletić, Ivanka and Šobajić, Slađana and Blagojević, Duško and Radusinović, Miodrag and El-Sohemy, Ahmed",
year = "2007",
abstract = "Zinc is an important mineral that is required for normal bone development. However, the direct effects of zinc on the mineralization of bone cells of human origin are not clear. The objective of this study was to determine the effects of zinc on the differentiation of SaOS-2 human osteoblast-like cells and the formation of mineralized bone nodules. Cells were cultured for 8 d and then transferred to zinc-free medium and treated with varying concentrations (0-50 mu M) of zinc. Alkaline phosphatase (ALP) activity was used as a measure of osteoblast differentiation, and bone nodules were detected by von Kossa staining. After 4, 6, and 8 d of treatment, zinc increased ALP activity at 1 and 10 mu M, but decreased activity at 50 mu M. After 9 d of treatment, zinc increased both the number and area of mineralized bone nodules at low concentrations (1 and 10 mu M), but decreased both at higher concentrations (25 and 50 mu M). These findings demonstrate that zinc has biphasic effects on the differentiation and mineralization of human osteoblast-like cells.",
publisher = "Humana Press Inc, Totowa",
journal = "Biological Trace Element Research",
title = "Effects of zinc on the mineralization of bone nodules from human osteoblast-like cells",
volume = "116",
number = "1",
pages = "61-71",
doi = "10.1007/BF02685919"
}

Cerović, A., Miletić, I., Šobajić, S., Blagojević, D., Radusinović, M.,& El-Sohemy, A.. (2007). Effects of zinc on the mineralization of bone nodules from human osteoblast-like cells. in Biological Trace Element Research
Humana Press Inc, Totowa., 116(1), 61-71.
https://doi.org/10.1007/BF02685919

Cerović A, Miletić I, Šobajić S, Blagojević D, Radusinović M, El-Sohemy A. Effects of zinc on the mineralization of bone nodules from human osteoblast-like cells. in Biological Trace Element Research. 2007;116(1):61-71.
doi:10.1007/BF02685919 .

Cerović, Aleksandra, Miletić, Ivanka, Šobajić, Slađana, Blagojević, Duško, Radusinović, Miodrag, El-Sohemy, Ahmed, "Effects of zinc on the mineralization of bone nodules from human osteoblast-like cells" in Biological Trace Element Research, 116, no. 1 (2007):61-71,
https://doi.org/10.1007/BF02685919 . .

TY  - JOUR
AU  - Đorđević, Brižita
AU  - Miletić, Ivanka
AU  - Šobajić, Slađana
AU  - Stanković, Ivan
AU  - Đuričić, Ivana
PY  - 2006
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/883
AB  - Thermal treatment represents an usual way of food preparation, resulting in better sensory properties and development of characteristic flavour prolonged shelf life, destruction of microbes and toxic substances. Beside positive effects, thermal treatment results in decreased bioavailability some unfavourable nutrients' interactions and even their loss. Lipids are among the most vulnerable nutrients affected by the treatment. The aim of the research was to determine the influence of thermal treatment common in house­holds on fatty acid composition of pork's meat (Musculus Longissimus dorsi), as well as oxidative stability determined as TBA value. Some treatments (roasting of unsalted meat samples and microwave treatment of salted meat samples) provoked significant decrease in PUFA content. Combination of microwaving and salting resulted in maximum decrease of PUFA content (31%). Salting procedure adversely influenced oxidative stability provok­ing substantial increase of TBA-reactive substances content. All applied treatments also induced the increase of the content of oxidative products in meat, especially during grilling and microwaving.
AB  - Hrana koju čovek konzumira obrađuje se različitim postupcima koji najčešće podrazumevaju i termički tretman. Tretman namirnica uključuje svaki postupak koji menja ili pretvara sirovine biljnog ili životinjskog porekla u siguran jestiv i, često, ukusniji proizvod. Različite pojave tokom pripreme, prerade i čuvanja hrane su veoma složene, usled hemijske heterogenosti namirnica i kompleksnih reakcija zbog interakcija osnovnih nutrimenata. Posebno osetljivi nutrimenti na delovanje termičkog tretmana su lipidi. U raduje praćen uticaj različitih vrsta termičkih tretmana, uobičajenih u domaćinstvu, na sastav masnih kiselina svinjske pečenice (Musculus Longissimus dorsi) i na oksidativnu stabilnost svinjskog mesa, praćenog primenom tzv. testa tiobarbiturne kiseline (test TBK). Pojedini primenjeni tretmani (soljenje, grilovanje neusoljenih i mikrotalasni tretman usoljenih uzoraka) uticali su na smanjenje sadržaja polinezasićenih masnih kiselina. U mikrotalasno tretiranim, usoljenim uzorcima mesa ovo smanjenje iznosi čak 31%. Na oksidativnu stabilnost sirovog svinjskog mesa nepovoljno je delovao proces soljenja, kojim su značajno povećane vrednosti TBK reagujućih supstancija (p lt 0,0). Primenjeni termički tretmani su takođe značajno povećali sadržaj proizvoda oksidacije lipida u mesu, posebno postupci grilovanja i mikrotalasnog pečenja.
PB  - Društvo za ishranu Srbije, Beograd
T2  - Hrana i ishrana
T1  - Effect of salting and thermal treatment on fatty acid characteristics of pork (M. Longissimus dorsi)
T1  - Uticaj postupka soljenja i termičkog tretmana na masnokiselinski sastav svinjskog mesa (M. Longissimus dorsi)
VL  - 47
IS  - 1-4
SP  - 19
EP  - 24
UR  - https://hdl.handle.net/21.15107/rcub_farfar_883
ER  - 

@article{
author = "Đorđević, Brižita and Miletić, Ivanka and Šobajić, Slađana and Stanković, Ivan and Đuričić, Ivana",
year = "2006",
abstract = "Thermal treatment represents an usual way of food preparation, resulting in better sensory properties and development of characteristic flavour prolonged shelf life, destruction of microbes and toxic substances. Beside positive effects, thermal treatment results in decreased bioavailability some unfavourable nutrients' interactions and even their loss. Lipids are among the most vulnerable nutrients affected by the treatment. The aim of the research was to determine the influence of thermal treatment common in house­holds on fatty acid composition of pork's meat (Musculus Longissimus dorsi), as well as oxidative stability determined as TBA value. Some treatments (roasting of unsalted meat samples and microwave treatment of salted meat samples) provoked significant decrease in PUFA content. Combination of microwaving and salting resulted in maximum decrease of PUFA content (31%). Salting procedure adversely influenced oxidative stability provok­ing substantial increase of TBA-reactive substances content. All applied treatments also induced the increase of the content of oxidative products in meat, especially during grilling and microwaving., Hrana koju čovek konzumira obrađuje se različitim postupcima koji najčešće podrazumevaju i termički tretman. Tretman namirnica uključuje svaki postupak koji menja ili pretvara sirovine biljnog ili životinjskog porekla u siguran jestiv i, često, ukusniji proizvod. Različite pojave tokom pripreme, prerade i čuvanja hrane su veoma složene, usled hemijske heterogenosti namirnica i kompleksnih reakcija zbog interakcija osnovnih nutrimenata. Posebno osetljivi nutrimenti na delovanje termičkog tretmana su lipidi. U raduje praćen uticaj različitih vrsta termičkih tretmana, uobičajenih u domaćinstvu, na sastav masnih kiselina svinjske pečenice (Musculus Longissimus dorsi) i na oksidativnu stabilnost svinjskog mesa, praćenog primenom tzv. testa tiobarbiturne kiseline (test TBK). Pojedini primenjeni tretmani (soljenje, grilovanje neusoljenih i mikrotalasni tretman usoljenih uzoraka) uticali su na smanjenje sadržaja polinezasićenih masnih kiselina. U mikrotalasno tretiranim, usoljenim uzorcima mesa ovo smanjenje iznosi čak 31%. Na oksidativnu stabilnost sirovog svinjskog mesa nepovoljno je delovao proces soljenja, kojim su značajno povećane vrednosti TBK reagujućih supstancija (p lt 0,0). Primenjeni termički tretmani su takođe značajno povećali sadržaj proizvoda oksidacije lipida u mesu, posebno postupci grilovanja i mikrotalasnog pečenja.",
publisher = "Društvo za ishranu Srbije, Beograd",
journal = "Hrana i ishrana",
title = "Effect of salting and thermal treatment on fatty acid characteristics of pork (M. Longissimus dorsi), Uticaj postupka soljenja i termičkog tretmana na masnokiselinski sastav svinjskog mesa (M. Longissimus dorsi)",
volume = "47",
number = "1-4",
pages = "19-24",
url = "https://hdl.handle.net/21.15107/rcub_farfar_883"
}

Đorđević, B., Miletić, I., Šobajić, S., Stanković, I.,& Đuričić, I.. (2006). Effect of salting and thermal treatment on fatty acid characteristics of pork (M. Longissimus dorsi). in Hrana i ishrana
Društvo za ishranu Srbije, Beograd., 47(1-4), 19-24.
https://hdl.handle.net/21.15107/rcub_farfar_883

Đorđević B, Miletić I, Šobajić S, Stanković I, Đuričić I. Effect of salting and thermal treatment on fatty acid characteristics of pork (M. Longissimus dorsi). in Hrana i ishrana. 2006;47(1-4):19-24.
https://hdl.handle.net/21.15107/rcub_farfar_883 .

Đorđević, Brižita, Miletić, Ivanka, Šobajić, Slađana, Stanković, Ivan, Đuričić, Ivana, "Effect of salting and thermal treatment on fatty acid characteristics of pork (M. Longissimus dorsi)" in Hrana i ishrana, 47, no. 1-4 (2006):19-24,
https://hdl.handle.net/21.15107/rcub_farfar_883 .

TY  - JOUR
AU  - Obradović, Dragojlo B.
AU  - Ristić, Gordana N.
AU  - Miletić, Ivanka
AU  - Stanković, Ivan
AU  - Đorđević, Brižita
PY  - 2006
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/876
AB  - Functional foods have boldly entered the global market during the past decade and still continue to gain market share as value added products at a rapid pace. Although the term "functional foods" currently lacks a common definition, this category is generally thought to include products that influence specific functions in the body and thereby offer benefits for health, well-being or performance, beyond their regular nutritional value. Functional foods have been developed in almost all food categories and dairy industry is the leader in this field. Added-value dairy products have revitalized the European traditional dairy sector. Probiotic beverages were the youngest dairy sector, having been launched in the mid-1990s, and they "remain the core focus for the category." But recent new product development has focused on the "provision of alternative health benefits, with products aimed at cholesterol reduction and slimming" as well as "recent launches in the area of blood-pressure control. Growth rates of these products remain very dynamic and growing in popularity is also evident.
AB  - Mleko i mlečni proizvodi danas su besumnje lideri u oblasti funkcionalne hrane koja je nesumnjivo postala jedan od najznačajnijih pokretača razvoja prehrambene industrije. Tome je doprinela i suplementacija sa većim brojem ingredijenata, među kojima, pored probiotika, značajno mesto pripada i Omega 3 masnim kiselinama kao i fitostanolima i fitosterolima. Njihova uloga prvenstveno se ogleda u prevenciji od kardiovaskularnih oboljenja, odnosno u redukciji LDL holesterola. Ako se ima u vidu da se populacija starijih osoba naglo povećava kao i njihova svest o pravilnoj ishrani a da istovremeno i ostale populacije sve više vode računa o uticaju hrane na zdravlje, jasno je da funkcionalni mlečni proizvodi mogu u određenom stepenu da doprinesu poboljšanju opšteg zdravstvenog stanja. U istu grupu proizvoda spadaju i oni koji sadrže bioaktivne peptide nastale razgradnjom kazeina u toku procesa fermentacije kao rezultat aktivnosti određenih sojeva bakterija mlečne kiseline. Sigurno je da nova saznanja u ovoj oblasti mogu samo da ubrzaju navedeni trend.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - Neki funkcionalni dodaci u mleku i proizvodima od mleka namenjeni poboljšanju zdravlja
VL  - 17
IS  - 3-4
SP  - 18
EP  - 21
UR  - https://hdl.handle.net/21.15107/rcub_farfar_876
ER  - 

@article{
author = "Obradović, Dragojlo B. and Ristić, Gordana N. and Miletić, Ivanka and Stanković, Ivan and Đorđević, Brižita",
year = "2006",
abstract = "Functional foods have boldly entered the global market during the past decade and still continue to gain market share as value added products at a rapid pace. Although the term "functional foods" currently lacks a common definition, this category is generally thought to include products that influence specific functions in the body and thereby offer benefits for health, well-being or performance, beyond their regular nutritional value. Functional foods have been developed in almost all food categories and dairy industry is the leader in this field. Added-value dairy products have revitalized the European traditional dairy sector. Probiotic beverages were the youngest dairy sector, having been launched in the mid-1990s, and they "remain the core focus for the category." But recent new product development has focused on the "provision of alternative health benefits, with products aimed at cholesterol reduction and slimming" as well as "recent launches in the area of blood-pressure control. Growth rates of these products remain very dynamic and growing in popularity is also evident., Mleko i mlečni proizvodi danas su besumnje lideri u oblasti funkcionalne hrane koja je nesumnjivo postala jedan od najznačajnijih pokretača razvoja prehrambene industrije. Tome je doprinela i suplementacija sa većim brojem ingredijenata, među kojima, pored probiotika, značajno mesto pripada i Omega 3 masnim kiselinama kao i fitostanolima i fitosterolima. Njihova uloga prvenstveno se ogleda u prevenciji od kardiovaskularnih oboljenja, odnosno u redukciji LDL holesterola. Ako se ima u vidu da se populacija starijih osoba naglo povećava kao i njihova svest o pravilnoj ishrani a da istovremeno i ostale populacije sve više vode računa o uticaju hrane na zdravlje, jasno je da funkcionalni mlečni proizvodi mogu u određenom stepenu da doprinesu poboljšanju opšteg zdravstvenog stanja. U istu grupu proizvoda spadaju i oni koji sadrže bioaktivne peptide nastale razgradnjom kazeina u toku procesa fermentacije kao rezultat aktivnosti određenih sojeva bakterija mlečne kiseline. Sigurno je da nova saznanja u ovoj oblasti mogu samo da ubrzaju navedeni trend.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd",
journal = "Prehrambena industrija - mleko i mlečni proizvodi",
title = "Neki funkcionalni dodaci u mleku i proizvodima od mleka namenjeni poboljšanju zdravlja",
volume = "17",
number = "3-4",
pages = "18-21",
url = "https://hdl.handle.net/21.15107/rcub_farfar_876"
}

Obradović, D. B., Ristić, G. N., Miletić, I., Stanković, I.,& Đorđević, B.. (2006). Neki funkcionalni dodaci u mleku i proizvodima od mleka namenjeni poboljšanju zdravlja. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 17(3-4), 18-21.
https://hdl.handle.net/21.15107/rcub_farfar_876

Obradović DB, Ristić GN, Miletić I, Stanković I, Đorđević B. Neki funkcionalni dodaci u mleku i proizvodima od mleka namenjeni poboljšanju zdravlja. in Prehrambena industrija - mleko i mlečni proizvodi. 2006;17(3-4):18-21.
https://hdl.handle.net/21.15107/rcub_farfar_876 .

Obradović, Dragojlo B., Ristić, Gordana N., Miletić, Ivanka, Stanković, Ivan, Đorđević, Brižita, "Neki funkcionalni dodaci u mleku i proizvodima od mleka namenjeni poboljšanju zdravlja" in Prehrambena industrija - mleko i mlečni proizvodi, 17, no. 3-4 (2006):18-21,
https://hdl.handle.net/21.15107/rcub_farfar_876 .

TY  - JOUR
AU  - Miletić, Ivanka
AU  - Stanković, Ivan
AU  - Đorđević, Brižita
AU  - Cerović-Radusinović, Aleksandra M.
AU  - Vidović, Bojana
AU  - Slavković, Jelena R.
PY  - 2006
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/870
AB  - Quark cheese is a diary product with high nutritive value. This product is essential food, but could, nevertheless, be enriched with some nutriments and thus, presented as functional food. A food can be regarded as "functional" if it is satisfactory demonstreted to affect beneficially one or more target functions in body, beyond adequate nutritional effects. The presented study evaluated the effect of probiotics on mineral composition. The results showed that quark cheese with probiotic has higher amount of Ca, Mg, Zn, K (45,61% 30,32; 20,18; 37,99 i 29,32; respectively), compared with quark cheese without probiotics. Results showed lower amount of Cu in quark cheese with probiotics.
AB  - Sirevi tipa kvark su sveži sirevi visoke nutritivne i relativno niske energetske vrednosti. Nakon suplementacije ovog sira probioticima, biološki aktivnim sastojcima koji povoljno deluju na gastrointestinalni trakt, mogu se svrstati u funkcionalne namirnice. U cilju ispitivanja uticaja dodatih probiotika na mineralni sastav, izvršena je analiza svežih belih sireva tipa kvark suplementiranih probioticima (ABT-grupa). Takođe, urađena je i analiza mineralnog sastava sireva tipa kvark, koji su proizvedeni korišćenjem tradicionalne kulture (FD-grupa). Rezultati su pokazali da ABT-grupa sadrži povećan sadržaj Ca, Mg, Zn, Na i K (45,61%; 30,32%; 20,18%; 37,99% i 29,32% redom) u odnosu na FD-grupu. Međutim, sadržaj Cu je neznatno smanjen (0,78%) u ABT-grupi. Zaključeno je i da sirevi tipa kvark sa probioticima imaju povoljan odnos pojedinih mineralnih materija (Ca, K, Zn) te bi se, uz određene korekcije mineralnog sastava, mogli svrstati u funkcionalnu hranu i preporučiti osobama sa osteoporozom. Zbog povoljnog odnosa Ca, Mg, K, a nakon smanjenja količine soli (Na), ovaj proizvod se može preporučiti i osobama sa hroničnom hipertenzijom.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - The effect of probiotics on mineral composition of quark cheese
T1  - Uticaj probiotika na mineralni sastav sireva tipa kvarka
VL  - 17
IS  - 3-4
SP  - 10
EP  - 13
UR  - https://hdl.handle.net/21.15107/rcub_farfar_870
ER  - 

@article{
author = "Miletić, Ivanka and Stanković, Ivan and Đorđević, Brižita and Cerović-Radusinović, Aleksandra M. and Vidović, Bojana and Slavković, Jelena R.",
year = "2006",
abstract = "Quark cheese is a diary product with high nutritive value. This product is essential food, but could, nevertheless, be enriched with some nutriments and thus, presented as functional food. A food can be regarded as "functional" if it is satisfactory demonstreted to affect beneficially one or more target functions in body, beyond adequate nutritional effects. The presented study evaluated the effect of probiotics on mineral composition. The results showed that quark cheese with probiotic has higher amount of Ca, Mg, Zn, K (45,61% 30,32; 20,18; 37,99 i 29,32; respectively), compared with quark cheese without probiotics. Results showed lower amount of Cu in quark cheese with probiotics., Sirevi tipa kvark su sveži sirevi visoke nutritivne i relativno niske energetske vrednosti. Nakon suplementacije ovog sira probioticima, biološki aktivnim sastojcima koji povoljno deluju na gastrointestinalni trakt, mogu se svrstati u funkcionalne namirnice. U cilju ispitivanja uticaja dodatih probiotika na mineralni sastav, izvršena je analiza svežih belih sireva tipa kvark suplementiranih probioticima (ABT-grupa). Takođe, urađena je i analiza mineralnog sastava sireva tipa kvark, koji su proizvedeni korišćenjem tradicionalne kulture (FD-grupa). Rezultati su pokazali da ABT-grupa sadrži povećan sadržaj Ca, Mg, Zn, Na i K (45,61%; 30,32%; 20,18%; 37,99% i 29,32% redom) u odnosu na FD-grupu. Međutim, sadržaj Cu je neznatno smanjen (0,78%) u ABT-grupi. Zaključeno je i da sirevi tipa kvark sa probioticima imaju povoljan odnos pojedinih mineralnih materija (Ca, K, Zn) te bi se, uz određene korekcije mineralnog sastava, mogli svrstati u funkcionalnu hranu i preporučiti osobama sa osteoporozom. Zbog povoljnog odnosa Ca, Mg, K, a nakon smanjenja količine soli (Na), ovaj proizvod se može preporučiti i osobama sa hroničnom hipertenzijom.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd",
journal = "Prehrambena industrija - mleko i mlečni proizvodi",
title = "The effect of probiotics on mineral composition of quark cheese, Uticaj probiotika na mineralni sastav sireva tipa kvarka",
volume = "17",
number = "3-4",
pages = "10-13",
url = "https://hdl.handle.net/21.15107/rcub_farfar_870"
}

Miletić, I., Stanković, I., Đorđević, B., Cerović-Radusinović, A. M., Vidović, B.,& Slavković, J. R.. (2006). The effect of probiotics on mineral composition of quark cheese. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 17(3-4), 10-13.
https://hdl.handle.net/21.15107/rcub_farfar_870

Miletić I, Stanković I, Đorđević B, Cerović-Radusinović AM, Vidović B, Slavković JR. The effect of probiotics on mineral composition of quark cheese. in Prehrambena industrija - mleko i mlečni proizvodi. 2006;17(3-4):10-13.
https://hdl.handle.net/21.15107/rcub_farfar_870 .

Miletić, Ivanka, Stanković, Ivan, Đorđević, Brižita, Cerović-Radusinović, Aleksandra M., Vidović, Bojana, Slavković, Jelena R., "The effect of probiotics on mineral composition of quark cheese" in Prehrambena industrija - mleko i mlečni proizvodi, 17, no. 3-4 (2006):10-13,
https://hdl.handle.net/21.15107/rcub_farfar_870 .

TY  - JOUR
AU  - Cerović, Aleksandra
AU  - Miletić, Ivanka
AU  - Konić-Ristić, Aleksandra
AU  - Baralić, Ivana
AU  - Đorđević, Brižita
AU  - Đuričić, Ivana
AU  - Radusinović, M
PY  - 2006
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/869
AB  - The aim of present study was to assess the effects and safety of a dry Phaseoli vulgari pericarpium (PVP) extract on postprandial glycemia in healthy participants. A randomized crossover experiment where participants received either PVP extract or placebo. Chemical compounds in dry extract were assessed by established methods. Eighteen healthy participants (9 male and 9 female) aged 29+/-4,8 years, body mass index (BMI) 23+/-3,7 kg/m(2) were recruited among students and staff at the Faculty of Pharmacy, University of Belgrade. All participants were able to follow the study protocol without difficulty. The participants received either PVP extract or placebo 30 minutes before a 50g oral glucose tolerance test (OGTT). The protocol followed the guidelines for the OGTT with blood samples drawn at 0, 15, 30, 60, 90 and 120 min. This study demonstrated that there was no significantly effect of the PVP extract on incremental blood glucose (IBG) and their areas under the curve (AUC) neither male nor female participants. However, IBG together with AUC changes were significantly lower in male compared with female participants in treated and untreated groups. The presence of chrome, soluble fiber, vitamin C, protein, glucose and lectins were also quantified. The applied amount of PVP extract was unable to produce the postprandial hypoglycemia. We assumed that amounts of chrome, soluble fiber, vitamin C which have beneficial effects on diabetes treatment were sufficient to produce hypoglycemia.
PB  - Association of Basic Medical Sciences of Federation of Bosnia and Herzegovina
T2  - Bosnian Journal of Basic Medical Sciences
T1  - The dry plant extract of common bean seed (Phaseoli vulgari pericarpium) does not have an affect on postprandial glycemia in healthy human subject.
VL  - 6
IS  - 3
SP  - 28
EP  - 33
UR  - https://hdl.handle.net/21.15107/rcub_farfar_869
ER  - 

@article{
author = "Cerović, Aleksandra and Miletić, Ivanka and Konić-Ristić, Aleksandra and Baralić, Ivana and Đorđević, Brižita and Đuričić, Ivana and Radusinović, M",
year = "2006",
abstract = "The aim of present study was to assess the effects and safety of a dry Phaseoli vulgari pericarpium (PVP) extract on postprandial glycemia in healthy participants. A randomized crossover experiment where participants received either PVP extract or placebo. Chemical compounds in dry extract were assessed by established methods. Eighteen healthy participants (9 male and 9 female) aged 29+/-4,8 years, body mass index (BMI) 23+/-3,7 kg/m(2) were recruited among students and staff at the Faculty of Pharmacy, University of Belgrade. All participants were able to follow the study protocol without difficulty. The participants received either PVP extract or placebo 30 minutes before a 50g oral glucose tolerance test (OGTT). The protocol followed the guidelines for the OGTT with blood samples drawn at 0, 15, 30, 60, 90 and 120 min. This study demonstrated that there was no significantly effect of the PVP extract on incremental blood glucose (IBG) and their areas under the curve (AUC) neither male nor female participants. However, IBG together with AUC changes were significantly lower in male compared with female participants in treated and untreated groups. The presence of chrome, soluble fiber, vitamin C, protein, glucose and lectins were also quantified. The applied amount of PVP extract was unable to produce the postprandial hypoglycemia. We assumed that amounts of chrome, soluble fiber, vitamin C which have beneficial effects on diabetes treatment were sufficient to produce hypoglycemia.",
publisher = "Association of Basic Medical Sciences of Federation of Bosnia and Herzegovina",
journal = "Bosnian Journal of Basic Medical Sciences",
title = "The dry plant extract of common bean seed (Phaseoli vulgari pericarpium) does not have an affect on postprandial glycemia in healthy human subject.",
volume = "6",
number = "3",
pages = "28-33",
url = "https://hdl.handle.net/21.15107/rcub_farfar_869"
}

Cerović, A., Miletić, I., Konić-Ristić, A., Baralić, I., Đorđević, B., Đuričić, I.,& Radusinović, M.. (2006). The dry plant extract of common bean seed (Phaseoli vulgari pericarpium) does not have an affect on postprandial glycemia in healthy human subject.. in Bosnian Journal of Basic Medical Sciences
Association of Basic Medical Sciences of Federation of Bosnia and Herzegovina., 6(3), 28-33.
https://hdl.handle.net/21.15107/rcub_farfar_869

Cerović A, Miletić I, Konić-Ristić A, Baralić I, Đorđević B, Đuričić I, Radusinović M. The dry plant extract of common bean seed (Phaseoli vulgari pericarpium) does not have an affect on postprandial glycemia in healthy human subject.. in Bosnian Journal of Basic Medical Sciences. 2006;6(3):28-33.
https://hdl.handle.net/21.15107/rcub_farfar_869 .

Cerović, Aleksandra, Miletić, Ivanka, Konić-Ristić, Aleksandra, Baralić, Ivana, Đorđević, Brižita, Đuričić, Ivana, Radusinović, M, "The dry plant extract of common bean seed (Phaseoli vulgari pericarpium) does not have an affect on postprandial glycemia in healthy human subject." in Bosnian Journal of Basic Medical Sciences, 6, no. 3 (2006):28-33,
https://hdl.handle.net/21.15107/rcub_farfar_869 .

TY  - CONF
AU  - Miletić, Ivanka
AU  - Đorđević, Brižita
AU  - Slavković, J.
AU  - Vidović, Bojana
AU  - Tasić, M.
PY  - 2006
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/785
PB  - Savez farmaceutskih udruženja Srbije, Beograd
C3  - Arhiv za farmaciju
T1  - Determination of beta-carotene from fresh green-leafy vegetables and some dietary supplements
T1  - Određivanje sadržaja beta-karotena iz zelenog lisnatog povrća i iz dijetetskih suplemenata
VL  - 56
IS  - 4
SP  - 572
EP  - 573
UR  - https://hdl.handle.net/21.15107/rcub_farfar_785
ER  - 

@conference{
author = "Miletić, Ivanka and Đorđević, Brižita and Slavković, J. and Vidović, Bojana and Tasić, M.",
year = "2006",
publisher = "Savez farmaceutskih udruženja Srbije, Beograd",
journal = "Arhiv za farmaciju",
title = "Determination of beta-carotene from fresh green-leafy vegetables and some dietary supplements, Određivanje sadržaja beta-karotena iz zelenog lisnatog povrća i iz dijetetskih suplemenata",
volume = "56",
number = "4",
pages = "572-573",
url = "https://hdl.handle.net/21.15107/rcub_farfar_785"
}

Miletić, I., Đorđević, B., Slavković, J., Vidović, B.,& Tasić, M.. (2006). Determination of beta-carotene from fresh green-leafy vegetables and some dietary supplements. in Arhiv za farmaciju
Savez farmaceutskih udruženja Srbije, Beograd., 56(4), 572-573.
https://hdl.handle.net/21.15107/rcub_farfar_785

Miletić I, Đorđević B, Slavković J, Vidović B, Tasić M. Determination of beta-carotene from fresh green-leafy vegetables and some dietary supplements. in Arhiv za farmaciju. 2006;56(4):572-573.
https://hdl.handle.net/21.15107/rcub_farfar_785 .

Miletić, Ivanka, Đorđević, Brižita, Slavković, J., Vidović, Bojana, Tasić, M., "Determination of beta-carotene from fresh green-leafy vegetables and some dietary supplements" in Arhiv za farmaciju, 56, no. 4 (2006):572-573,
https://hdl.handle.net/21.15107/rcub_farfar_785 .

TY  - CONF
AU  - Đorđević, Brižita
AU  - Miletić, Ivanka
AU  - Stanković, Ivan
PY  - 2006
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/781
PB  - Savez farmaceutskih udruženja Srbije, Beograd
C3  - Arhiv za farmaciju
T1  - Influence of thermal treatment on biological active food components
T1  - Uticaj termičkog tretmana na biološki aktivne komponente namirnica
VL  - 56
IS  - 4
SP  - 548
EP  - 549
UR  - https://hdl.handle.net/21.15107/rcub_farfar_781
ER  - 

@conference{
author = "Đorđević, Brižita and Miletić, Ivanka and Stanković, Ivan",
year = "2006",
publisher = "Savez farmaceutskih udruženja Srbije, Beograd",
journal = "Arhiv za farmaciju",
title = "Influence of thermal treatment on biological active food components, Uticaj termičkog tretmana na biološki aktivne komponente namirnica",
volume = "56",
number = "4",
pages = "548-549",
url = "https://hdl.handle.net/21.15107/rcub_farfar_781"
}

Đorđević, B., Miletić, I.,& Stanković, I.. (2006). Influence of thermal treatment on biological active food components. in Arhiv za farmaciju
Savez farmaceutskih udruženja Srbije, Beograd., 56(4), 548-549.
https://hdl.handle.net/21.15107/rcub_farfar_781

Đorđević B, Miletić I, Stanković I. Influence of thermal treatment on biological active food components. in Arhiv za farmaciju. 2006;56(4):548-549.
https://hdl.handle.net/21.15107/rcub_farfar_781 .

Đorđević, Brižita, Miletić, Ivanka, Stanković, Ivan, "Influence of thermal treatment on biological active food components" in Arhiv za farmaciju, 56, no. 4 (2006):548-549,
https://hdl.handle.net/21.15107/rcub_farfar_781 .

TY  - JOUR
AU  - Miletić, Ivanka
AU  - Konić-Ristić, Aleksandra
AU  - Đorđević, Brižita
PY  - 2006
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/743
AB  - Nutritional needs of all pregnant women depend on the stage of maternal growth and development and pregnancy nutritional status. In general, pregnancy increases a women's total daily energy requirements by an average of 15%. A lactating women needs an additional energy intake per day. Protein requirements increase to provide essential amino acides for fetal development, blood volume expansion and growth of maternal tissues. Protein requirements increase during lactation because protein is an important component in breast milk. Requirements of lipids, during pregnancy, depending on caloric intake, and carbohydrates requirements increase during the second and third trimesters. Pregnancy and lactation increases the need for all water-soluble vitamins and fat-soluble vitamins as well ( vitamin D must be taken very carefully). Requirements for minerals as calcium, phosphorus, zinc, magnesium, iodine and iron increase during pregnancy and lactation too.
AB  - Period trudnoće i dojenja čini posebno stanje mladih, zdravih osoba ženskog pola u kojem je dizajniranje optimalne dijete od posebnog značaja, kako za buduću majku, tako i za dete. Bitni faktori koji utiču na dizajniranje optimalne dijete tokom trudnoće i dojenja uključuju godine starosti, način života, kulturu, okruženje, edukaciju, ali i ekonomski status. Generalno, u periodu trudnoće povećavaju se potrebe žene za unosom energetskih materija hranom i do 15 %. Tokom dojenja potrebe unosa energetskih nutrimenata se i dalje povećavaju. Period trudnoće obeležen je i povećanim unosom proteina u cilju snabdevanja organizma esencijelnim aminokiselinama koje su neophodne za razvoj fetusa, povećanje zapremine krvi i za rast specifičnih tkiva. Period dojenja takođe prati povećan unos proteina, jer proteini čine značajnu komponentu mleka majke. Potrebe unosa lipida, tokom trudnoće, prate energetski unos. Lipidi su značajan izvor neophodnih ω-3 i ω6 esencijelnih masnih kiselina. Povećane potrebe za ugljenim hidratima su posebno izražene tokom drugog i trećeg trimestra. U periodu kako trudnoće tako i dojenja potrebno je povećano unositi sve hidrosolubilne i liposolubilne vitamine. Potrebno je naglasiti da unos vitamina D bude pod kontrolom. Potrebe za mineralnim materijama, kao što su kalcijum. fosfor, cink, magnezijum, jod i gvožđe takođe se povećavaju tokom trudnoće i dojenja.
PB  - Savez farmaceutskih udruženja Srbije, Beograd
T2  - Arhiv za farmaciju
T1  - Optimal diet during pregnancy and lactation
T1  - Optimalna dijeta tokom trudnoće i dojenja
VL  - 56
IS  - 3
SP  - 252
EP  - 260
UR  - https://hdl.handle.net/21.15107/rcub_farfar_743
ER  - 

@article{
author = "Miletić, Ivanka and Konić-Ristić, Aleksandra and Đorđević, Brižita",
year = "2006",
abstract = "Nutritional needs of all pregnant women depend on the stage of maternal growth and development and pregnancy nutritional status. In general, pregnancy increases a women's total daily energy requirements by an average of 15%. A lactating women needs an additional energy intake per day. Protein requirements increase to provide essential amino acides for fetal development, blood volume expansion and growth of maternal tissues. Protein requirements increase during lactation because protein is an important component in breast milk. Requirements of lipids, during pregnancy, depending on caloric intake, and carbohydrates requirements increase during the second and third trimesters. Pregnancy and lactation increases the need for all water-soluble vitamins and fat-soluble vitamins as well ( vitamin D must be taken very carefully). Requirements for minerals as calcium, phosphorus, zinc, magnesium, iodine and iron increase during pregnancy and lactation too., Period trudnoće i dojenja čini posebno stanje mladih, zdravih osoba ženskog pola u kojem je dizajniranje optimalne dijete od posebnog značaja, kako za buduću majku, tako i za dete. Bitni faktori koji utiču na dizajniranje optimalne dijete tokom trudnoće i dojenja uključuju godine starosti, način života, kulturu, okruženje, edukaciju, ali i ekonomski status. Generalno, u periodu trudnoće povećavaju se potrebe žene za unosom energetskih materija hranom i do 15 %. Tokom dojenja potrebe unosa energetskih nutrimenata se i dalje povećavaju. Period trudnoće obeležen je i povećanim unosom proteina u cilju snabdevanja organizma esencijelnim aminokiselinama koje su neophodne za razvoj fetusa, povećanje zapremine krvi i za rast specifičnih tkiva. Period dojenja takođe prati povećan unos proteina, jer proteini čine značajnu komponentu mleka majke. Potrebe unosa lipida, tokom trudnoće, prate energetski unos. Lipidi su značajan izvor neophodnih ω-3 i ω6 esencijelnih masnih kiselina. Povećane potrebe za ugljenim hidratima su posebno izražene tokom drugog i trećeg trimestra. U periodu kako trudnoće tako i dojenja potrebno je povećano unositi sve hidrosolubilne i liposolubilne vitamine. Potrebno je naglasiti da unos vitamina D bude pod kontrolom. Potrebe za mineralnim materijama, kao što su kalcijum. fosfor, cink, magnezijum, jod i gvožđe takođe se povećavaju tokom trudnoće i dojenja.",
publisher = "Savez farmaceutskih udruženja Srbije, Beograd",
journal = "Arhiv za farmaciju",
title = "Optimal diet during pregnancy and lactation, Optimalna dijeta tokom trudnoće i dojenja",
volume = "56",
number = "3",
pages = "252-260",
url = "https://hdl.handle.net/21.15107/rcub_farfar_743"
}

Miletić, I., Konić-Ristić, A.,& Đorđević, B.. (2006). Optimal diet during pregnancy and lactation. in Arhiv za farmaciju
Savez farmaceutskih udruženja Srbije, Beograd., 56(3), 252-260.
https://hdl.handle.net/21.15107/rcub_farfar_743

Miletić I, Konić-Ristić A, Đorđević B. Optimal diet during pregnancy and lactation. in Arhiv za farmaciju. 2006;56(3):252-260.
https://hdl.handle.net/21.15107/rcub_farfar_743 .

Miletić, Ivanka, Konić-Ristić, Aleksandra, Đorđević, Brižita, "Optimal diet during pregnancy and lactation" in Arhiv za farmaciju, 56, no. 3 (2006):252-260,
https://hdl.handle.net/21.15107/rcub_farfar_743 .

TY  - CONF
AU  - Slavković, J.
AU  - Masoničić, B.
AU  - Šobajić, Slađana
AU  - Miletić, Ivanka
PY  - 2006
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/821
PB  - Savez farmaceutskih udruženja Srbije, Beograd
C3  - Arhiv za farmaciju
T1  - Polyols, mono- and disaccharides in dietary products for diabetics
T1  - Polioli, mono- i disaharidi u dijetetskim proizvodima namenjenim ishrani dijabetičara
VL  - 56
IS  - 4
SP  - 568
EP  - 569
UR  - https://hdl.handle.net/21.15107/rcub_farfar_821
ER  - 

@conference{
author = "Slavković, J. and Masoničić, B. and Šobajić, Slađana and Miletić, Ivanka",
year = "2006",
publisher = "Savez farmaceutskih udruženja Srbije, Beograd",
journal = "Arhiv za farmaciju",
title = "Polyols, mono- and disaccharides in dietary products for diabetics, Polioli, mono- i disaharidi u dijetetskim proizvodima namenjenim ishrani dijabetičara",
volume = "56",
number = "4",
pages = "568-569",
url = "https://hdl.handle.net/21.15107/rcub_farfar_821"
}

Slavković, J., Masoničić, B., Šobajić, S.,& Miletić, I.. (2006). Polyols, mono- and disaccharides in dietary products for diabetics. in Arhiv za farmaciju
Savez farmaceutskih udruženja Srbije, Beograd., 56(4), 568-569.
https://hdl.handle.net/21.15107/rcub_farfar_821

Slavković J, Masoničić B, Šobajić S, Miletić I. Polyols, mono- and disaccharides in dietary products for diabetics. in Arhiv za farmaciju. 2006;56(4):568-569.
https://hdl.handle.net/21.15107/rcub_farfar_821 .

Slavković, J., Masoničić, B., Šobajić, Slađana, Miletić, Ivanka, "Polyols, mono- and disaccharides in dietary products for diabetics" in Arhiv za farmaciju, 56, no. 4 (2006):568-569,
https://hdl.handle.net/21.15107/rcub_farfar_821 .