o:38610 Ispitivanje kvaliteta i biološkog potencijala bukovače (Pleurotus ostreatus) i analiza mogućnosti gajenja na celuloznom otpadu prehrambene industrije doktorska disertacija Examination of the quality and biological potential of the oyster mushroom (Pleurotus ostreatus) and analysis of the possibility for growing on cellulose food industry waste : doctoral dissertation sr P. ostreatus gajena na otpadima iz prehrambene industrije: komini grožđa, ljusci soje i suncokreta, pokazala je izuzetne karakteristike u pogledu određenih kvalitativnih parametara. Postavljena su dva matematička modela kako bi ocenili ukupni indeks kvaliteta (TQI): kvalitativnih parametara svežih plodonosnih tela i parametara produktivnosti supstrata na kojima su gljive gajene. U pogledu ukupnog kvaliteta parametara produktivnosti, uzorci sa dodatkom sojine ljuske ostvarili su najbolje rezultate, dok su uzorci gajeni na supstratu sa većim sadržajem komine grožđa pokazali najbolja hemijska svojstva. Prvi put su analizirana citotoksična i genotoksična svojstva, a rezultati pokazuju da je maksimalni rok trajanja P. ostreatus koji omogućava očuvanje ukupnog kvaliteta sedam dana.Senzorne i fizičke karakteristike organske bukovače pripremljene metodama sous-vide i kuvanjem su analizirane radi procene efekata različitih temperatura i vremenskih režima. Radi promovisanja nutritivne koristi organske bukovače i poboljšanja ukusa, dodati su origano i majčina dušica, a gljive su izložene sous-vide tretmanima na 60°C tokom 20′ i 30′. Senzorna evaluacija uključila je testiranje intenziteta začina, prihvatljivosti i prepoznatljivosti uz korišćenje analize glavnih komponenti. Čisti ekstrakti soka sous-vide koji sadrže začine i gljive prvi put su analizirani na antimikrobnu aktivnost. Dok su ocene prihvatljivosti i intenziteta promene boje bile više za one sa višim sadržajem majčine dušice, antimikrobna svojstva su pokazali uzorci sa maksimalnim udelom origana. Ovim istraživanjem dokazano je poboljšanje senzornih svojstava gljiva primenom praktičnog kulinarskog tretmana i dodavanjem odabranih začina, umnožavajući njihove zdravstvene koristi očuvanjem korisnih jedinjenja. P. ostreatus cultivated on the food industry wastes: grape pomace, soybean and sunflower seed husk, exhibited outstanding characteristics in terms of certain qualitative parameters. Two mathematical indices were established to assess the total quality index (TQI): the qualitative parameters of fresh fruiting bodies and the productivity parameters of the substrates on which the fungi were cultivated. In terms of the overall quality of productivity parameters, samples with addition of soybean husk achieved the best results, while samples cultivated on a substrate with higher grape pomace content exhibited the best chemical properties. For the first time, emphasis was placed on examining cytotoxic and genotoxic properties. The results show that the maximum shelf life of P. ostreatus that allows overall quality to be maintained is seven days.The sensory and physical properties of organic oyster mushrooms prepared by the sous-vide and cooking culinary method were analyzed to evaluate the effects of different temperature and time regimes. To promote organic oyster mushroom's nutritional benefits and improve its taste, oregano and thyme were added and mushrooms were exposed to sous-vide treatments at 60°C for 20′ and 30′. Sensory evaluation was focused on testing spice intensity, likeability, and recognizability with principal component analysis employed. Sous-vide pure juice extracts were analyzed for the first time for antibacterial activity. While the likeability scores and color changes were higher for those with higher thyme content, the antibacterial results were the most prominent when the highest amount of oregano was added. The research highlights the sensory improvement of mushrooms using the convenient cooking treatment and adding selected spices, altogether multiplying their health benefits by preserving beneficial compounds. Tehnološko inženjerstvo - Upravljanje bezbednošću i kvalitetom hrane / Technological engineering- Food safety and quality management Datum odbrane: 24.10.2024. Pleurotus ostreatus; prehrambeni otpad; supstrat; komina grožđa; ljuska soje; ljuska suncokreta; ukupni indeks kvaliteta; senzorno ispitivanje; sous-vide; začini P. ostreatus cultivated on the food industry wastes: grape pomace, soybean and sunflower seed husk, exhibited outstanding characteristics in terms of certain qualitative parameters. Two mathematical indices were established to assess the total quality index (TQI): the qualitative parameters of fresh fruiting bodies and the productivity parameters of the substrates on which the fungi were cultivated. In terms of the overall quality of productivity parameters, samples with addition of soybean husk achieved the best results, while samples cultivated on a substrate with higher grape pomace content exhibited the best chemical properties. For the first time, emphasis was placed on examining cytotoxic and genotoxic properties. The results show that the maximum shelf life of P. ostreatus that allows overall quality to be maintained is seven days. The sensory and physical properties of organic oyster mushrooms prepared by the sous-vide and cooking culinary method were analyzed to evaluate the effects of different temperature and time regimes. To promote organic oyster mushroom's nutritional benefits and improve its taste, oregano and thyme were added and mushrooms were exposed to sous-vide treatments at 60°C for 20′ and 30′. Sensory evaluation was focused on testing spice intensity, likeability, and recognizability with principal component analysis employed. Sous-vide pure juice extracts were analyzed for the first time for antibacterial activity. While the likeability scores and color changes were higher for those with higher thyme content, the antibacterial results were the most prominent when the highest amount of oregano was added. The research highlights the sensory improvement of mushrooms using the convenient cooking treatment and adding selected spices, altogether multiplying their health benefits by preserving beneficial compounds 635.82:664(043.3) 91552100 189792009 91552101 10292 2026-04-07T12:08:01.053Z 45 no 46 Ana, 1992- Doroški Petković 80347401 2024 63 mentor Ilija, 1968- Đekić 11453287 2024 63 mentor Anita, 1969- Klaus 12780903 2024 63 član komisije Nikola , 1973- Tomić 12868967 2024 63 član komisije Maja, 1971- Kozarski 13880423 2024 63 član komisije Biljana, 1971- Nikolić 12824935 2024 63 član komisije Biljana, 1972- Rabrenović 12845415 2024 63 član komisije Jovana, 1984- Vunduk 51711497 2024 105 str. 3440758 http://phaidrabg.bg.ac.rs/o:38610 no yes 12 2026-04-07T12:08:01.320Z 70 11 1067112 1067118 1067120 11 1067197 1067378 1067388 Pleurotus ostreatus; prehrambeni otpad; supstrat; komina grožđa; ljuska soje; ljuska suncokreta; ukupni indeks kvaliteta; senzorno ispitivanje; sous-vide; začini Pleurotus ostreatus; food waste; substrate; grape pomace; soybean husk; sunflower seed husk; total quality index; sensory evaluation; sous-vide; spices 635.82:664(043.3) 1738 11A33 2024