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  • 1
    Online Resource
    Online Resource
    Use of engineering tools in modelling first bite–case study with grilled pork meat
    IOP Publishing ; 2021
    In:  IOP Conference Series: Earth and Environmental Science Vol. 854, No. 1 ( 2021-10-01), p. 012022-
    Details
    In: IOP Conference Series: Earth and Environmental Science, IOP Publishing, Vol. 854, No. 1 ( 2021-10-01), p. 012022-
    Abstract: This study provides an engineering approach in modelling the first bite. Based on the mechanical properties of grilled pork meat obtained by applying compression and Warner Bratzler tests and using the Finite element method, a 3D model of cubic pieces has been created. It was then used for simulating the first bite of pork meat grilled at two temperatures and three positions of the jaws. Stress distribution during impact of upper and lower jaw shows growth of internal stress in the direction of jaw movement, leading to crack development and breaking of meat.
    Type of Medium: Online Resource
    ISSN: 1755-1307 , 1755-1315
    URL: Article
    DOI: 10.1088/1755-1315/854/1/012022
    Language: Unknown
    Publisher: IOP Publishing
    Publication Date: 2021
    detail.hit.zdb_id: 2434538-6
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  • 2
    Online Resource
    Online Resource
    Analysis of Pungency Sensation Effects from an Oral Processing, Sensorial and Emotions Detection Perspective—Case Study with Grilled Pork Meat
    MDPI AG ; 2021
    In:  Applied Sciences Vol. 11, No. 21 ( 2021-11-07), p. 10459-
    Details
    In: Applied Sciences, MDPI AG, Vol. 11, No. 21 ( 2021-11-07), p. 10459-
    Abstract: Pungency is an interesting sensory stimulus analyzed from different perspectives, in particular the underpinning mechanisms of its sensation and perception. In this study, grilled pork meat coated with three types of hot sauces were investigated regarding its main food oral processing characteristics and evaluated using time-intensity and temporal dominance of pungency sensations methods analyzing the pungency descriptors and intensities. Besides these methods, facial expressions obtained from video capturing were subject to emotion detection. Mastication parameters showed a slight, but not statistically significant, trend of an increased number of chews and consumption time associated with pungency intensity, while saliva incorporation indicated an increasing trend depending on the pungency intensity, especially after 25 strokes and before swallowing. Both time intensity and temporal dominance of pungency sensations showed that the complexity of understanding these sensations is in relation to intensity and type. Finally, the use of emotion detection software in analyzing the faces of panelists during mastication confirmed the increase in non-neutral emotions associated with the increase in pungency intensity.
    Type of Medium: Online Resource
    ISSN: 2076-3417
    URL: Article
    DOI: 10.3390/app112110459
    Language: English
    Publisher: MDPI AG
    Publication Date: 2021
    detail.hit.zdb_id: 2704225-X
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  • 3
    Online Resource
    Online Resource
    Application of Food Mechanics and Oral Processing in Modelling First Bite of Grilled Meat
    Hindawi Limited ; 2022
    In:  Journal of Food Quality Vol. 2022 ( 2022-10-21), p. 1-12
    Details
    In: Journal of Food Quality, Hindawi Limited, Vol. 2022 ( 2022-10-21), p. 1-12
    Abstract: This study analyzed the potential of modelling meat mastication by using pork and poultry meat as food with different physical properties under different grilling temperatures. For the purpose of modelling oral processing, temporal dominance of sensations and finite element methods were employed. A panel with ten subjects was trained and used for oral processing analysis and temporal dominance of sensations revealing in-mouth sensations and mastication characteristics. In parallel, the second aim was to evaluate the mechanical properties of the samples and explore the potential of simulating the first bite using the finite element method. Based on the textural parameters, a 3D model of grilled meat was created and a first-bite simulation was performed. A higher level of differences was observed comparing the number of chews for pork meat compared to poultry meat. The chewing rate showed a statistical difference with values in the range of 1.31 chews/s to 1.46 chews/s for pork meat and between 1.36 chews/s and 1.42 chews/s for poultry meat. Firmness was the predominant sensory attribute recognized by panelists at the beginning of mastication, which confirmed our approach used for first-bite modelling. Simulation results show the growth of internal stress following the jaw’s path. Presented models demonstrate that the highest values are around teeth pressure and lead to a conclusion that upon biting, the meat structure will suffer irreversible damage dividing the grilled meat into two pieces, as it happens during the first bite. The main conclusion of this study is that by combining results from oral processing and testing of mechanical properties of the grilled products, it is possible to simulate the first bite.
    Type of Medium: Online Resource
    ISSN: 1745-4557 , 0146-9428
    URL: Article
    DOI: 10.1155/2022/9176628
    Language: English
    Publisher: Hindawi Limited
    Publication Date: 2022
    detail.hit.zdb_id: 2175284-9
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  • 4
    Online Resource
    Online Resource
    Household food waste in Serbia – Attitudes, quantities and global warming potential
    Elsevier BV ; 2019
    In:  Journal of Cleaner Production Vol. 229 ( 2019-08), p. 44-52
    Details
    In: Journal of Cleaner Production, Elsevier BV, Vol. 229 ( 2019-08), p. 44-52
    Type of Medium: Online Resource
    ISSN: 0959-6526
    URL: Article
    DOI: 10.1016/j.jclepro.2019.04.400
    Language: English
    Publisher: Elsevier BV
    Publication Date: 2019
    detail.hit.zdb_id: 1179393-4
    detail.hit.zdb_id: 2029338-0
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  • 5
    Online Resource
    Online Resource
    Quantities, environmental footprints and beliefs associated with household food waste in Bosnia and Herzegovina
    SAGE Publications ; 2019
    In:  Waste Management & Research Vol. 37, No. 12 ( 2019-12), p. 1250-1260
    Details
    In: Waste Management & Research, SAGE Publications, Vol. 37, No. 12 ( 2019-12), p. 1250-1260
    Abstract: The objectives of this research were to identify the quantities and global warming, acidification and eutrophication potentials associated with household food waste in Bosnia and Herzegovina. In parallel, this study investigated perceptions related to food waste and using the quality function deployment for environment model, correlated reasons for discarding food waste and beliefs associated with food waste. Based on this study, it is estimated that around 2.8 kg of food waste is disposed of by the average household every week. Global warming, acidification and eutrophication potentials associated with household food waste are, on average, 3.49 kg CO 2 e/week, 2.42 g SO 2 e/week and 8.70 g PO 4 e/week, respectively. Also, Bosnian households discard over 80 different pieces of food packaging waste weekly, where plastic packaging is the most dominant packing type. The highest ranked reason for discarding food is linked to plate leftovers. In general, Bosnian citizens feel guilty when they waste food.
    Type of Medium: Online Resource
    ISSN: 0734-242X , 1096-3669
    URL: Article
    DOI: 10.1177/0734242X19873709
    Language: English
    Publisher: SAGE Publications
    Publication Date: 2019
    detail.hit.zdb_id: 1480483-9
    detail.hit.zdb_id: 46937-3
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  • 6
    Online Resource
    Online Resource
    Total quality index of ultrasound-treated blueberry and cranberry juices and nectars
    SAGE Publications ; 2018
    In:  Food Science and Technology International Vol. 24, No. 5 ( 2018-07), p. 434-446
    Details
    In: Food Science and Technology International, SAGE Publications, Vol. 24, No. 5 ( 2018-07), p. 434-446
    Abstract: The influence of ultrasound in combination with elevated temperature (thermosonication) is important in inactivation effects on microorganisms. However, overall quality of these products can be deteriorated. The aim of this study was to examine the use of a single quality index in evaluating effects of ultrasound technology on quality characteristics of blueberry and cranberry juices and nectars. For the purpose of this study based on 10 quality parameters, two mathematical models for calculating a single total quality index have been introduced. Samples were treated according to the experimental design, with high power ultrasound frequency of 20 kHz under various conditions (treatment time: 3, 6 and 9 min, sample temperature: 20 ℃, for thermosonication: 40 and 60 ℃ and amplitude: 60, 90 and 120 µm). Mathematical index of total quality index in order to evaluate total quality of ultrasound-treated juices and nectars was established. For cranberry juices, treatments ‘11’ (amplitude 120 µm) and ‘16’ (amplitude 60 µm) both for 9 min and the temperature of 20 ℃ were best scored for both models. Treatment ‘6’ (amplitude 120 µm, 3 min treatment time and the sample temperature of 20 ℃) for cranberry nectars was among the best for both models. Ultrasound treatments ‘6’ of amplitude 120 µm, 3 min and the temperature of 20 ℃ and ‘11’ same amplitude 120 µm and temperature, but 9 min were best scored blueberry juices for both models. Blueberry nectar had best total quality index for treatments ‘5’ (amplitude 120 µm, 6 min treatment time and the sample temperature of 40 ℃) and ‘6’ (amplitude 120 µm, 3 min treatment time and the sample temperature of 20 ℃).
    Type of Medium: Online Resource
    ISSN: 1082-0132 , 1532-1738
    URL: Article
    DOI: 10.1177/1082013218764962
    Language: English
    Publisher: SAGE Publications
    Publication Date: 2018
    detail.hit.zdb_id: 2081257-7
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  • 7
    Online Resource
    Online Resource
    Cross-cultural consumer perceptions of service quality in restaurants
    Emerald ; 2016
    In:  Nutrition & Food Science Vol. 46, No. 6 ( 2016-11-14), p. 827-843
    Details
    In: Nutrition & Food Science, Emerald, Vol. 46, No. 6 ( 2016-11-14), p. 827-843
    Abstract: This paper aims to present results from a research that analyzed consumer perceptions of service quality in restaurants in four European cities – Belgrade (Serbia), Manchester (UK), Thessaloniki (Greece) and Porto (Portugal). Design/methodology/approach A total of 802 respondents have been interviewed using a structured questionnaire. The service quality statements covered food quality, building exterior, restaurant interior and layout, seating comfort, restrooms and servicing. Findings Within all analyzed categories (city, gender and age), servicing of food and taste of food were the most influential factors. However, this study confirmed that there are different patterns in analyzed cities. For each factor analyzed, in at least two cities, results for the items were significantly different. Consumers from different cities showed different perceptions regarding service quality in restaurants. Gender of consumers plays a significant role in the perception of interior, restroom and servicing factors in restaurants. Age of respondents was the category with no significant difference with respect to food quality, layout, restrooms and servicing. Research limitations/implications Given the great cultural and other differences within the four cities/countries, more research is necessary to determine if similar results would be derived from different samples across various other continental and Mediterranean European cities. Originality/value In addition to increasing the theoretical understanding of the cultural aspects of the service quality, this paper can be of managerial relevance.
    Type of Medium: Online Resource
    ISSN: 0034-6659
    URL: Article
    DOI: 10.1108/NFS-04-2016-0052
    Language: English
    Publisher: Emerald
    Publication Date: 2016
    detail.hit.zdb_id: 2016217-0
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  • 8
    Online Resource
    Online Resource
    Food labels – status and consumers’ attitude on the Serbian food market
    Emerald ; 2016
    In:  Nutrition & Food Science Vol. 46, No. 2 ( 2016-3-14), p. 204-216
    Details
    In: Nutrition & Food Science, Emerald, Vol. 46, No. 2 ( 2016-3-14), p. 204-216
    Abstract: – This paper aims to present results from a research that analyzed the quality of labels available in the Serbian food market and consumers’ attitudes toward food labels. Design/methodology/approach – A total of 899 food labels have been analyzed in relation to the presence of legally required information, their readability to average consumer and presence of nutritional/health claims and/or nutritional information. In parallel, 400 respondents were interviewed in the survey of consumers’ attitudes regarding labels. Findings – Results revealed that 38.2 per cent of food products hold labels that are not fully readable to average consumers. Regarding basic label information, 11 per cent of foods have missing information in terms of series/lot identification. The majority of the products (87.4 per cent) have only basic nutritional information with 4.6 per cent of products holding nutritional claims. Consumers with active sport activities showed higher awareness of nutritional information. There were no statistically significant differences between smokers and non-smokers regarding their attitudes toward nutritional information. Age and education play a significant role in ranking nutritional facts. The most important nutritional information is fat content, followed by sugar and vitamins. Research limitations/implications – The nature of the study did not allow conclusions regarding causal relationship between food products and consumers as well as if nutritional information affects consumers’ choices and purchasing patronage. Originality/value – The findings of this study are worthy, as they report the Serbian consumers’ understanding of labels and nutritional information as well as the status food labels sold in the Serbian market.
    Type of Medium: Online Resource
    ISSN: 0034-6659
    URL: Article
    DOI: 10.1108/NFS-09-2015-0102
    Language: English
    Publisher: Emerald
    Publication Date: 2016
    detail.hit.zdb_id: 2016217-0
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  • 9
    Online Resource
    Online Resource
    Exposure assessment in the Serbian population and occurrence of histamine and heavy metals in fish and seafood
    Wiley ; 2022
    In:  International Journal of Food Science & Technology Vol. 57, No. 12 ( 2022-12), p. 7517-7527
    Details
    In: International Journal of Food Science & Technology, Wiley, Vol. 57, No. 12 ( 2022-12), p. 7517-7527
    Abstract: The aim of this study was to conduct a quantitative exposure assessment of fish‐borne histamine, cadmium, mercury and arsenic in the Serbian adult population. The consumption survey of fish/fishery products was administered to 1 000 respondents during 2018. Determination of histamine content was performed on 974 fish; cadmium on 1 909, mercury on 1 911 and arsenic on 1 891 fish and seafood samples during five years (2014–2018). Monte Carlo analysis was used to estimate the intake of histamine/heavy metals from consumption of fish. The mean estimated daily intakes (EDIs) of fish‐borne histamine, cadmium, mercury and arsenic by the Serbian adult population were 0.0274 mg kg −1 bw/day, 0.0347 μg kg −1 bw/day, 0.2426 μg kg −1 bw/day and 0.5576 μg kg −1 bw/day, respectively. Due to consumption of fish/seafood, 0.04% of the Serbian population are exposed to histamine, 0.05% to cadmium, 15.42% to mercury and 1.24% to arsenic levels over their respective thresholds.
    Type of Medium: Online Resource
    ISSN: 0950-5423 , 1365-2621
    URL: Issue
    URL: Article
    DOI: 10.1111/ijfs.v57.12
    DOI: 10.1111/ijfs.15342
    Language: English
    Publisher: Wiley
    Publication Date: 2022
    detail.hit.zdb_id: 2016518-3
    detail.hit.zdb_id: 2401430-8
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  • 10
    Online Resource
    Online Resource
    Toxic elements in eggs and egg‐based products: occurrence, exposure assessment and risk characterisation for the Serbian population
    Wiley ; 2021
    In:  International Journal of Food Science & Technology Vol. 56, No. 12 ( 2021-12), p. 6685-6696
    Details
    In: International Journal of Food Science & Technology, Wiley, Vol. 56, No. 12 ( 2021-12), p. 6685-6696
    Abstract: This study aimed to assess the exposure of the Serbian adult population to As, Cd, Pb and Hg through the consumption of eggs and egg‐based products and to assess health risks. Coccidiostat residues were also examined, and their contribution to acceptable daily intake was calculated. Egg samples were collected from 2018 to 2020. The consumption survey was conducted during 2020. A Monte Carlo simulation was performed to estimate the intake of toxic elements based on one‐day and seven‐day recalls of egg consumption. The results obtained showed that the adult population in Serbia is not exposed to health risks from the studied toxic elements when consuming eggs and egg‐based products. The presence of anticoccidial agents was detected in 22% of egg samples at concentrations above the limits prescribed by current regulations in Serbia (which do not allow detectable levels of coccidiostats in eggs), with the main risk of exposure being to coccidiostat residues associated with maduramycin.
    Type of Medium: Online Resource
    ISSN: 0950-5423 , 1365-2621
    URL: Issue
    URL: Article
    DOI: 10.1111/ijfs.v56.12
    DOI: 10.1111/ijfs.15366
    Language: English
    Publisher: Wiley
    Publication Date: 2021
    detail.hit.zdb_id: 2016518-3
    detail.hit.zdb_id: 2401430-8
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