Search results for: Ljiljana Popović

Authors: Ivan Živanović, Žužana Vaštag, Senka Popović, Ljiljana Popović, Draginja Peričin

Abstract:

The present work represents an investigation of the hydrolysis of hull-less pumpkin (Cucurbita Pepo L.) oil cake protein isolate (PuOC PI) by pepsin. To examine the effectiveness and suitability of pepsin towards PuOC PI the kinetic parameters for pepsin on PuOC PI were determined and then, the hydrolysis process was studied using Response Surface Methodology (RSM). The hydrolysis was carried out at temperature of 30°C and pH 3.00. Time and initial enzyme/substrate ratio (E/S) at three levels were selected as the independent parameters. The degree of hydrolysis, DH, was mesuared after 20, 30 and 40 minutes, at initial E/S of 0.7, 1 and 1.3 mA/mg proteins. Since the proposed second-order polynomial model showed good fit with the experimental data (R2 = 0.9822), the obtained mathematical model could be used for monitoring the hydrolysis of PuOC PI by pepsin, under studied experimental conditions, varying the time and initial E/S. To achieve the highest value of DH (39.13 %), the obtained optimum conditions for time and initial E/S were 30 min and 1.024 mA/mg proteins.

Keywords: Enzymatic hydrolysis, Pepsin, Pumpkin (CucurbitaPepo L.) oil cake protein isolate, Response surface methodology.

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Authors: Ž. Vaštag, Lj. Popović, S. Popović

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After cold pressing of pumpkin oil, the defatted oil cake (PUOC) was utilised as raw material for processing of bio-functional hydrolysates. In this study, the in vitro bioactivity of an alcalase (AH) and a pepsin hydrolysate (PH) prepared from the major pumpkin 12S globulin (cucurbitin) are compared. The hydrolysates were produced at optimum reaction conditions (temperature, pH) for the enzymes, during 60min. The bioactivity testing included antioxidant and angiotensin I converting enzyme inhibitory activity assays. The hydrolysates showed high potential as natural antioxidants and possibly antihypertensive agents in functional food or nutraceuticals. Additionally, preliminary studies have shown that both hydrolysates could exhibit modest α-amylase inhibitory activity, which indicates on their hypoglycemic potential.

Keywords: Cucurbitin, alcalase, pepsin, protein hydrolysates, in vitro bioactivity.

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Authors: Vuk M. Popovic, Dunja D. Popovic

Abstract:

Software maintenance phase is started once a software project has been developed and delivered. After that, any modification to it corresponds to maintenance. Software maintenance involves modifications to keep a software project usable in a changed or a changing environment, to correct discovered faults, and modifications, and to improve performance or maintainability. Software maintenance and management of software maintenance are recognized as two most important and most expensive processes in a life of a software product. This research is basing the prediction of maintenance, on risks and time evaluation, and using them as data sets for working with neural networks. The aim of this paper is to provide support to project maintenance managers. They will be able to pass the issues planned for the next software-service-patch to the experts, for risk and working time evaluation, and afterward to put all data to neural networks in order to get software maintenance prediction. This process will lead to the more accurate prediction of the working hours needed for the software-service-patch, which will eventually lead to better planning of budget for the software maintenance projects.

Keywords: Laboratory information system, maintenance engineering, neural networks, software maintenance, software maintenance costs.

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Authors: Marko Popovic

Abstract:

There are three possible effects of Special Theory of Relativity (STR) on a thermodynamic system. Planck and Einstein looked upon this process as isobaric; on the other hand Ott saw it as an adiabatic process. However plenty of logical reasons show that the process is isotherm. Our phenomenological consideration demonstrates that the temperature is invariant with Lorenz transformation. In that case process is isotherm, so volume and pressure are Lorentz covariant. If the process is isotherm the Boyles law is Lorentz invariant. Also equilibrium constant and Gibbs energy, activation energy, enthalpy entropy and extent of the reaction became Lorentz invariant.

Keywords: STR, relativistic temperature transformation, Boyle'slaw, equilibrium constant, Gibbs energy.

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Authors: Dragan D. Stamenkovic, Vladimir M. Popovic

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Warranty is a powerful marketing tool for the manufacturer and a good protection for both the manufacturer and the customer. However, warranty always involves additional costs to the manufacturer, which depend on product reliability characteristics and warranty parameters. This paper presents an approach to optimisation of warranty parameters for known product failure distribution to reduce the warranty costs to the manufacturer while retaining the promotional function of the warranty. Combination free replacement and pro-rata warranty policy is chosen as a model and the length of free replacement period and pro-rata policy period are varied, as well as the coefficients that define the pro-rata cost function. Multiparametric warranty optimisation is done by using genetic algorithm. Obtained results are guideline for the manufacturer to choose the warranty policy that minimises the costs and maximises the profit.

Keywords: costs, genetic algorithm, optimisation, warranty.

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Authors: Vinko Vidučić, Ljiljana Vidučić, Damir Boras

Abstract:

The goals of the research include the determination of the characteristics of SMEs finance in Croatia, as well as the determination of indirect growth rates of the information model of the entrepreneurs` perception of business environment. The research results show that cost of finance and access to finance are most important constraining factor in setting up and running the business of small entrepreneurs in Croatia. Furthermore, small entrepreneurs in Croatia are significantly dissatisfied with the administrative barriers although relatively to a lesser extent than was the case in the pre crisis time. High collateral requirement represents the main characteristic of bank lending concerning SMEs followed by long credit elaboration process. Formulated information model has defined the individual impact of indirect growth rates of the remaining variables on the model’s specific variable.

Keywords: Business environment, information model, indirect growth rates, SME finance.

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Authors: Vladimir M. Tomović, Branislav V. Šojić, Predrag M. Ikonić, Ljiljana S. Petrović, Anamarija I. Mandić, Natalija R. Džinić, Snežana B. Škaljac, Tatjana A. Tasić, Marija R. Jokanović

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In this paper influence of packaging method (vacuum and modified atmosphere packaging) on lipid oxidative stability and sensory properties of odor and taste of the traditional sausage Petrovská klobása were examined. These parameters were examined during storage period (7 months). In the end of storage period, vacuum packed sausage showed better oxidative stability. Propanal content was significantly lower (P<0.05) in vacuum packed sausage compared to these values in unpacked and modified atmosphere packaging sausage. Hexanal content in vacuum packed sausage was 1.85 μg/g, in MAP sausage 2.98 μg/g and in unpacked sausage 4.94 μg/g. After 2 and 7 months of storage, sausages packed in vacuum had the highest grades for sensory properties of odor and taste.

Keywords: Lipid oxidation, MAP, sensory properties, traditional sausage, vacuum.

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Authors: Goran Djukanovic, Goran Popovic

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A special area in the study of Wireless Sensor Networks (WSNs) is how to move sensor nodes, as it expands the scope of application of wireless sensors and provides new opportunities to improve network performance. On the other side, it opens a set of new problems, especially if complete clusters are mobile. Node mobility can prolong the network lifetime. In such WSN, some nodes are possibly moveable or nomadic (relocated periodically), while others are static. This paper presents an idea of mobile, solar-powered CHs that relocate themselves inside clusters in such a way that the total energy consumption in the network reduces, and the lifetime of the network extends. Positioning of CHs is made in each round based on selfish herd hypothesis, where leader retreats to the center of gravity. Based on this idea, an algorithm, together with its modified version, has been presented and tested in this paper. Simulation results show that both algorithms have benefits in network lifetime, and prolongation of network stability period duration.

Keywords: CH-active algorithm, mobile cluster head, sensors, wireless sensor network.

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Authors: Branislav V. Šojić, Ljiljana S. Petrović, Vladimir M. Tomović, Natalija R. Džinić, Anamarija I. Mandić, Snežana B. Škaljac, Marija R. Jokanović, Predrag M. Ikonić, Tatjana A. Tasić, Ivana J. Sedej

Abstract:

The influence of ripening conditions (traditional and industrial) on oxidative and sensory stability of dry fermented sausage (Petrovská klobása), during 7 months of storage, was investigated. During the storage period the content of free fatty acids was significantly higher (P<0.05), while the content of malondialdehyde was significantly lower in the sausage subjected to traditional conditions of drying. At the end of the storage period, content of hexanal in the sausage subjected to traditional conditions of ripening (1.67μg/g) was significantly lower (P<0.05) in comparison with this content in the sausage subjected to industrial conditions of ripening (4.94µg/g). Traditional conditions of ripening at lower temperatures have led to better sensory properties of odor and taste of traditional dry fermented sausage, Petrovská klobása after 2 and 7 months of storage.

Keywords: Lipid oxidation, Petrovská klobása, sensory stability, storage time.

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Authors: Dejan Prvulović, Djordje Malenčić, Milan Popović, Mirjana Ljubojević, Vladislav Ognjanov

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Sweet cherries (Prunus avium L.) contain various phenolic compounds which contribute to total antioxidant activity. Total polyphenols, tannins, flavonoids and anthocyanins, and antioxidant capacity in a fruits of a number of selected sweet cherry genotypes were investigated. Total polyphenols content ranged from 4.12 to 8.34 mg gallic acid equivantents/g dry fruit weight and total tannins content ranged from 0.19 to 1.95 mg gallic acid equivalent/g dry fruit weight. Total flavonoids were within the range 0.42-1.56 mg of rutin equivalents/g dry fruit weight and total anthocyanins content were between 0.35 and 0.69 mg cyanidin 3-glucoside equivalent/ g dry fruit weight. Although sweet cherry fruits are a significant source of different phenolic compounds, antioxidant activity of sweet cherries is not related only with the total polyphenolics, flavonoids or anthocyanins.

Keywords: antioxidant activity, polyphenols, Prunus avium L., sweet cherry

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Authors: Tatjana A. Tasić, Predrag M. Ikonić, Ljiljana S. Petrović, Marija R. Jokanović, Vladimir M. Tomović, Branislav V. Šojić, Snežana B. Škaljac

Abstract:

Formation of histamine, tryptamine, phenylethylamine and tyramine (vasoactive amines) in dry fermented sausage Petrovská klobása during drying and ripening in traditional room (B1) and industrial ripening chamber (B3) were investigated. Dansyl chloride derivatized vasoactive amines were determined using HPLC-DAD on Eclipse XDB-C18 column.

Histamine, the most important amine from food safety point of view, was not detected in any analyzed sample. Unlike most of the other fermented sausages, where tyramine is reported as the most abundant amine, in Petrovská klobása tryptamine was the most abundant vasoactive amine in both groups of sausages even though concentrations of tryptamine and tyramine in B3 sausages at the end of ripening were nearly the same (39.8 versus 39.6mg/kg). Sum of vasoactive amines in samples varied from not detected ND (B3) to 176 mg/kg (B1), with concentration of 36.1 (B3) and 73.6 (B1) mg/kg at the end of drying and 96 (B3) and 176 (B1) mg/kg at the end of ripening period. Although the sum of vasoactive amines has increased from the end of drying (45. and 90. day) to the end of ripening period (120. day), during whole production period these values did not exceed 200 mg/kg proposed as possible indicator of hygienic conditions and GMP in the sausage production.

Keywords: Vasoactive amines, traditional dry fermented sausage Petrovská klobása.

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Authors: Svetlana Perović, Svetislav Popović

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Aspect of visual perception occupies a central position in shaping the physical structure of a city. This paper discusses the visual characteristics of utopian cities and their impact on the shaping of real urban structures. Utopian examples of cities will not be discussed in terms of social and sociological conditions, but rather the emphasis is on urban utopias and ideal cities that have achieved or have had potential impact on the shape of the physical structure of Nikšić. It is a Renaissance-Baroque period with a touch of classicism. The paper’s emphasis is on the physical dimension, not excluding the importance of social equilibrium, studies of which are dating back to Aristotle, Plato, Thomas More, Robert Owen, Tommaso Campanella and others. The emphasis is on urban utopias and their impact on the development of sustainable physical structure of a real city in the context of visual perception. In the case of Nikšić, this paper identifies the common features of a real city and a utopian city, as well as criteria for sustainable urban development in the context of visual achievement.

Keywords: Physical Structure of Nikšić, Utopia and Ideal City, Visual Perception.

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Authors: Snežana T. Tanasković, Sonja M. Gvozdenac, Branka D. Popović, Vesna M. Đurović, Matthias Erb

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Western corn rootworm – WCR (Diabrotica virgifera sp.virgifera, Coleoptera, Chrysomelidae) is economically the most important pest of maize worldwide. WCR natural population is already very abundant on Serbian fields, and keeps increasing each year. Tolerance is recognized by larger root size and bigger root regrowth. Severe larval injuries cause lack of compensatory regrowth and lead to reduction of plant growth and yield. The aim of this research was to evaluate tolerance of commercial Serbian maize hybrid NS 640, under natural WCR infestation and under conditions of artificial infestation, and to obtain the information about its tolerance to WCR larval feeding in two consecutive years. Field experiments were conducted in 2015 and 2016, in Bečej (Vojvodina province, Serbia). In experimental field, 96 plants were selected, marked and arranged in 48 pairs. Each pair represented two plants. The first plant was artificially infested with 4 mL WCR egg suspension in agar (550 eggs plant^-1) in the root zone (D plant). The second plant represented control plant (C plant) with injection of 4 mL distilled water in root zone. The experimental field was inspected weekly. A hybrid tolerance was assessed based on root injury level and root mass. Root injury was rated using the Node-Injury Scale 1-6, during the last field inspection (September – October). Comparing the root injuries on D and C plants in 2015, more severe damages were recorded on D plants (12 plants - rate 5 and 17 plants - rate 6) compared to C plants (2 plants - rate 5 and 8 plants - rate 6). Also, the highest number of plants with healthy roots (rate 1), was registered in the control (25 plants), while only 4 D plants were rated as injury level 1. In 2016, root injuries caused by WCR larvae on D and C plants did not differ significantly. The reason is the difference in climatic conditions between the years. The 2015 was extremely dry and more suitable for WCR larval development and movement in the soil, compared to 2016. Thus, more severe damages appeared on artificially infested plants (D plants). Root mass was in strong correlation with the level of root injury, but did not differ significantly between D and C plants, in both years.

Keywords: D. v. virgifera, maize, root injury, tolerance.

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