TY  - JOUR
AU  - Stanisić, Svetlana
AU  - Marković, Vladan
AU  - Šarčević, Danijela
AU  - Baltić, Milan Ž.
AU  - Bošković, Marija
AU  - Popović, Milka
AU  - Kilibarda, Nataša
PY  - 2018
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1557
AB  - Although their anatomical features disclose the herbivorous nature of humans, an omnivorous diet can be considered an evolutionary advantage that has supported human survival. Over recent decades, vegetarianism has significantly increased in developed countries due to the support of scientific research, emerging supermarkets and restaurants, and easy-to-access soy products and healthy foods. According to current knowledge, vegetarian diets are associated with significantly lower prevalence of non-infectious chronic diseases. However, while the overall risk of cancer is slightly lower in vegetarians, the findings regarding the location and type of cancer that can be prevented by vegetarian diets are inconclusive. In addition to this, it remains unclear whether health benefits of vegetarian diets can be attributed to the avoidance of meat, or to the increased intake of dietary fibre, n-6 fatty acids, vitamins C, B9 and E, potassium, magnesium and phyto-chemicals, or to both of these factors. As a vegetarian diet becomes more restrictive, intake of adequate daily energy and of n-3 fatty acids, essential amino acids, vitamin B12, zinc, calcium and iron becomes more difficult to achieve, which is particularly challenging in children who have higher nutrient requirements relative to body weight than adults.
PB  - Institute of meat hygiene and technology, Belgrade
T2  - Meat Technology
T1  - Being a vegetarian: Health benefits and hazards
VL  - 59
IS  - 1
SP  - 63
EP  - 88
DO  - 10.18485/meattech.2018.59.1.8
ER  - 

@article{
author = "Stanisić, Svetlana and Marković, Vladan and Šarčević, Danijela and Baltić, Milan Ž. and Bošković, Marija and Popović, Milka and Kilibarda, Nataša",
year = "2018",
abstract = "Although their anatomical features disclose the herbivorous nature of humans, an omnivorous diet can be considered an evolutionary advantage that has supported human survival. Over recent decades, vegetarianism has significantly increased in developed countries due to the support of scientific research, emerging supermarkets and restaurants, and easy-to-access soy products and healthy foods. According to current knowledge, vegetarian diets are associated with significantly lower prevalence of non-infectious chronic diseases. However, while the overall risk of cancer is slightly lower in vegetarians, the findings regarding the location and type of cancer that can be prevented by vegetarian diets are inconclusive. In addition to this, it remains unclear whether health benefits of vegetarian diets can be attributed to the avoidance of meat, or to the increased intake of dietary fibre, n-6 fatty acids, vitamins C, B9 and E, potassium, magnesium and phyto-chemicals, or to both of these factors. As a vegetarian diet becomes more restrictive, intake of adequate daily energy and of n-3 fatty acids, essential amino acids, vitamin B12, zinc, calcium and iron becomes more difficult to achieve, which is particularly challenging in children who have higher nutrient requirements relative to body weight than adults.",
publisher = "Institute of meat hygiene and technology, Belgrade",
journal = "Meat Technology",
title = "Being a vegetarian: Health benefits and hazards",
volume = "59",
number = "1",
pages = "63-88",
doi = "10.18485/meattech.2018.59.1.8"
}

Stanisić, S., Marković, V., Šarčević, D., Baltić, M. Ž., Bošković, M., Popović, M.,& Kilibarda, N.. (2018). Being a vegetarian: Health benefits and hazards. in Meat Technology
Institute of meat hygiene and technology, Belgrade., 59(1), 63-88.
https://doi.org/10.18485/meattech.2018.59.1.8

Stanisić S, Marković V, Šarčević D, Baltić MŽ, Bošković M, Popović M, Kilibarda N. Being a vegetarian: Health benefits and hazards. in Meat Technology. 2018;59(1):63-88.
doi:10.18485/meattech.2018.59.1.8 .

Stanisić, Svetlana, Marković, Vladan, Šarčević, Danijela, Baltić, Milan Ž., Bošković, Marija, Popović, Milka, Kilibarda, Nataša, "Being a vegetarian: Health benefits and hazards" in Meat Technology, 59, no. 1 (2018):63-88,
https://doi.org/10.18485/meattech.2018.59.1.8 . .

TY  - JOUR
AU  - Kilibarda, Nataša
AU  - Brdar, Ivana
AU  - Baltić, Branislav
AU  - Marković, Vladan
AU  - Mahmutović, Hava
AU  - Karabasil, Nedjeljko
AU  - Stanišić, Svetlana
PY  - 2018
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1560
AB  - The demands of contemporary health conscious consumers are increasingly focused on minimally processed, convenient and affordable food that retains its natural sensory qualities along with nutritional value. In order to fully respond to these expectations, the use of sous vide processing technology, which refers to cooking vacuum-sealed food in heat-stable plastic pouches under precisely monitored conditions, has been widely adopted. Due to the low temperatures of sous vide processing, most research on this processing method is associated with biological hazards such as Listeria monocytogenes, Bacillus cereus and Clostridium botulinum. Not only has sous vide long been accepted by the food industry, in recent years, it has also been applied in households and in restaurants which are searching for innovative ways to attract more health conscious consumers. In this review, the authors present basic techniques, benefits and disadvantages of sous vide cooking and consider the great efforts the modern food industry is undertaking to extend shelf-life, ensure microbiological safety and maintain nutritional and organoleptic quality of sous vide food products.
PB  - Institute of meat hygiene and technology, Belgrade
T2  - Meat Technology
T1  - The safety and quality of sous vide food
VL  - 59
IS  - 1
SP  - 38
EP  - 45
DO  - 10.18485/meattech.2018.59.1.5
ER  - 

@article{
author = "Kilibarda, Nataša and Brdar, Ivana and Baltić, Branislav and Marković, Vladan and Mahmutović, Hava and Karabasil, Nedjeljko and Stanišić, Svetlana",
year = "2018",
abstract = "The demands of contemporary health conscious consumers are increasingly focused on minimally processed, convenient and affordable food that retains its natural sensory qualities along with nutritional value. In order to fully respond to these expectations, the use of sous vide processing technology, which refers to cooking vacuum-sealed food in heat-stable plastic pouches under precisely monitored conditions, has been widely adopted. Due to the low temperatures of sous vide processing, most research on this processing method is associated with biological hazards such as Listeria monocytogenes, Bacillus cereus and Clostridium botulinum. Not only has sous vide long been accepted by the food industry, in recent years, it has also been applied in households and in restaurants which are searching for innovative ways to attract more health conscious consumers. In this review, the authors present basic techniques, benefits and disadvantages of sous vide cooking and consider the great efforts the modern food industry is undertaking to extend shelf-life, ensure microbiological safety and maintain nutritional and organoleptic quality of sous vide food products.",
publisher = "Institute of meat hygiene and technology, Belgrade",
journal = "Meat Technology",
title = "The safety and quality of sous vide food",
volume = "59",
number = "1",
pages = "38-45",
doi = "10.18485/meattech.2018.59.1.5"
}

Kilibarda, N., Brdar, I., Baltić, B., Marković, V., Mahmutović, H., Karabasil, N.,& Stanišić, S.. (2018). The safety and quality of sous vide food. in Meat Technology
Institute of meat hygiene and technology, Belgrade., 59(1), 38-45.
https://doi.org/10.18485/meattech.2018.59.1.5

Kilibarda N, Brdar I, Baltić B, Marković V, Mahmutović H, Karabasil N, Stanišić S. The safety and quality of sous vide food. in Meat Technology. 2018;59(1):38-45.
doi:10.18485/meattech.2018.59.1.5 .

Kilibarda, Nataša, Brdar, Ivana, Baltić, Branislav, Marković, Vladan, Mahmutović, Hava, Karabasil, Nedjeljko, Stanišić, Svetlana, "The safety and quality of sous vide food" in Meat Technology, 59, no. 1 (2018):38-45,
https://doi.org/10.18485/meattech.2018.59.1.5 . .