TY  - JOUR
AU  - Saicic, Snezana
AU  - Matekalo-Sverak, Vesna
AU  - Nenadović, Snežana S.
AU  - Kljajević, Ljiljana M.
PY  - 2013
UR  - https://vinar.vin.bg.ac.rs/handle/123456789/5538
AB  - In this study, non-oxidative and oxidative thermogravimetric analysis was applied as a method for determining the thermal stability of the total lipids extracted from Zlatibor bacon in different phases of production (raw samples, 10th and 30th day of smoking and 30th day of storage). The activation energies of the thermal degradation and oxidation of the total lipids extracted from examined samples were determined. A moderate increase of the activation energy, as well as the other information gained from TG analyses, indicated that there were no significant oxidative changes in Zlatibor bacon lipids during the production and storing.
T2  - International Journal of Food Properties
T1  - Thermal Stability of Total Lipids Extracted from Zlatibor Bacon
VL  - 16
IS  - 6
SP  - 1191
EP  - 1199
DO  - 10.1080/10942912.2011.579672
ER  - 

@article{
author = "Saicic, Snezana and Matekalo-Sverak, Vesna and Nenadović, Snežana S. and Kljajević, Ljiljana M.",
year = "2013",
abstract = "In this study, non-oxidative and oxidative thermogravimetric analysis was applied as a method for determining the thermal stability of the total lipids extracted from Zlatibor bacon in different phases of production (raw samples, 10th and 30th day of smoking and 30th day of storage). The activation energies of the thermal degradation and oxidation of the total lipids extracted from examined samples were determined. A moderate increase of the activation energy, as well as the other information gained from TG analyses, indicated that there were no significant oxidative changes in Zlatibor bacon lipids during the production and storing.",
journal = "International Journal of Food Properties",
title = "Thermal Stability of Total Lipids Extracted from Zlatibor Bacon",
volume = "16",
number = "6",
pages = "1191-1199",
doi = "10.1080/10942912.2011.579672"
}

Saicic, S., Matekalo-Sverak, V., Nenadović, S. S.,& Kljajević, L. M.. (2013). Thermal Stability of Total Lipids Extracted from Zlatibor Bacon. in International Journal of Food Properties, 16(6), 1191-1199.
https://doi.org/10.1080/10942912.2011.579672

Saicic S, Matekalo-Sverak V, Nenadović SS, Kljajević LM. Thermal Stability of Total Lipids Extracted from Zlatibor Bacon. in International Journal of Food Properties. 2013;16(6):1191-1199.
doi:10.1080/10942912.2011.579672 .

Saicic, Snezana, Matekalo-Sverak, Vesna, Nenadović, Snežana S., Kljajević, Ljiljana M., "Thermal Stability of Total Lipids Extracted from Zlatibor Bacon" in International Journal of Food Properties, 16, no. 6 (2013):1191-1199,
https://doi.org/10.1080/10942912.2011.579672 . .

TY  - JOUR
AU  - Milovanović, Ljiljana M.
AU  - Popović, Ivanka G.
AU  - Ranic, Marija R.
AU  - Saicic, Snezana
AU  - Skala, Dejan
AU  - Antonović, Dušan
PY  - 2007
UR  - https://vinar.vin.bg.ac.rs/handle/123456789/3275
AB  - In this study non-isothermal non-oxidative and oxidative TG analysis was applied as a method for determining the thermal stability of the total lipids extracted from raw and maturing intramuscular tissue of fallow deer (Cervus Dama Dama L.). The total lipids were extracted from intramuscular tissue, according to the Folch method and stored for nine months at +4 and -18 degrees C. The changes in the thermal stability of the total lipids during non-oxidative and oxidative TG analysis were correlated with the lipid composition, i.e. fatty acid composition. The Flynn-Wall method was used to determine the values of the activation energy of thermal degradation of the total lipids in a defined mass loss range.
T2  - Journal of Thermal Analysis and Calorimetry
T1  - Total lipids of the intramuscular tissue of fallow deer - Non-isothermal, non-oxidative and oxidative TG
VL  - 89
IS  - 3
SP  - 929
EP  - 934
DO  - 10.1007/s10973-006-7531-4
ER  - 

@article{
author = "Milovanović, Ljiljana M. and Popović, Ivanka G. and Ranic, Marija R. and Saicic, Snezana and Skala, Dejan and Antonović, Dušan",
year = "2007",
abstract = "In this study non-isothermal non-oxidative and oxidative TG analysis was applied as a method for determining the thermal stability of the total lipids extracted from raw and maturing intramuscular tissue of fallow deer (Cervus Dama Dama L.). The total lipids were extracted from intramuscular tissue, according to the Folch method and stored for nine months at +4 and -18 degrees C. The changes in the thermal stability of the total lipids during non-oxidative and oxidative TG analysis were correlated with the lipid composition, i.e. fatty acid composition. The Flynn-Wall method was used to determine the values of the activation energy of thermal degradation of the total lipids in a defined mass loss range.",
journal = "Journal of Thermal Analysis and Calorimetry",
title = "Total lipids of the intramuscular tissue of fallow deer - Non-isothermal, non-oxidative and oxidative TG",
volume = "89",
number = "3",
pages = "929-934",
doi = "10.1007/s10973-006-7531-4"
}

Milovanović, L. M., Popović, I. G., Ranic, M. R., Saicic, S., Skala, D.,& Antonović, D.. (2007). Total lipids of the intramuscular tissue of fallow deer - Non-isothermal, non-oxidative and oxidative TG. in Journal of Thermal Analysis and Calorimetry, 89(3), 929-934.
https://doi.org/10.1007/s10973-006-7531-4

Milovanović LM, Popović IG, Ranic MR, Saicic S, Skala D, Antonović D. Total lipids of the intramuscular tissue of fallow deer - Non-isothermal, non-oxidative and oxidative TG. in Journal of Thermal Analysis and Calorimetry. 2007;89(3):929-934.
doi:10.1007/s10973-006-7531-4 .

Milovanović, Ljiljana M., Popović, Ivanka G., Ranic, Marija R., Saicic, Snezana, Skala, Dejan, Antonović, Dušan, "Total lipids of the intramuscular tissue of fallow deer - Non-isothermal, non-oxidative and oxidative TG" in Journal of Thermal Analysis and Calorimetry, 89, no. 3 (2007):929-934,
https://doi.org/10.1007/s10973-006-7531-4 . .

TY  - JOUR
AU  - Milovanović, Ljiljana M.
AU  - Popović, Ivanka G.
AU  - Skala, Dejan
AU  - Saicic, Snezana
PY  - 2006
UR  - https://vinar.vin.bg.ac.rs/handle/123456789/3141
AB  - Thermogravimetry, TG, of lipids is an appropriate analytical method, commonly used to correlate the kinetic parameters of the thermal degradation of lipids and their composition. Thus, samples of total lipids extracted from the raw fatty tissue of fallow deer were subjected to non-oxidative and oxidative TG analysis. The samples were previously stored for nine months at +4 degrees C and -18 degrees C. The material stability was investigated in order to establish the most favorable conditions for the production and storage of different foods. The total lipids were extracted according to the Folch method. The identification and quantitative analysis of the methyl esters of the fatty acids of the total lipids were performed by capillary gas chromatography. Based on the non-oxidative and oxidative TG results, the activation energies of the thermal degradation and oxidation of the total lipids extracted from different samples of fatty tissue were determined. The Doyle-Gorbachev method was used for the calculations.
T2  - Journal of the Serbian Chemical Society
T1  - Thermogravimetric analysis of the total lipids extracted from the fatty tissue of fallow deer (Cervus Dama dama L)
VL  - 71
IS  - 12
SP  - 1281
EP  - 1288
DO  - 10.2298/JSC0612281M
ER  - 

@article{
author = "Milovanović, Ljiljana M. and Popović, Ivanka G. and Skala, Dejan and Saicic, Snezana",
year = "2006",
abstract = "Thermogravimetry, TG, of lipids is an appropriate analytical method, commonly used to correlate the kinetic parameters of the thermal degradation of lipids and their composition. Thus, samples of total lipids extracted from the raw fatty tissue of fallow deer were subjected to non-oxidative and oxidative TG analysis. The samples were previously stored for nine months at +4 degrees C and -18 degrees C. The material stability was investigated in order to establish the most favorable conditions for the production and storage of different foods. The total lipids were extracted according to the Folch method. The identification and quantitative analysis of the methyl esters of the fatty acids of the total lipids were performed by capillary gas chromatography. Based on the non-oxidative and oxidative TG results, the activation energies of the thermal degradation and oxidation of the total lipids extracted from different samples of fatty tissue were determined. The Doyle-Gorbachev method was used for the calculations.",
journal = "Journal of the Serbian Chemical Society",
title = "Thermogravimetric analysis of the total lipids extracted from the fatty tissue of fallow deer (Cervus Dama dama L)",
volume = "71",
number = "12",
pages = "1281-1288",
doi = "10.2298/JSC0612281M"
}

Milovanović, L. M., Popović, I. G., Skala, D.,& Saicic, S.. (2006). Thermogravimetric analysis of the total lipids extracted from the fatty tissue of fallow deer (Cervus Dama dama L). in Journal of the Serbian Chemical Society, 71(12), 1281-1288.
https://doi.org/10.2298/JSC0612281M

Milovanović LM, Popović IG, Skala D, Saicic S. Thermogravimetric analysis of the total lipids extracted from the fatty tissue of fallow deer (Cervus Dama dama L). in Journal of the Serbian Chemical Society. 2006;71(12):1281-1288.
doi:10.2298/JSC0612281M .

Milovanović, Ljiljana M., Popović, Ivanka G., Skala, Dejan, Saicic, Snezana, "Thermogravimetric analysis of the total lipids extracted from the fatty tissue of fallow deer (Cervus Dama dama L)" in Journal of the Serbian Chemical Society, 71, no. 12 (2006):1281-1288,
https://doi.org/10.2298/JSC0612281M . .