TY  - JOUR
AU  - Doroški, Ana
AU  - Klaus, Anita
AU  - Kozarski, Maja
AU  - Cvetković, Stefana
AU  - Nikolić, Biljana
AU  - Jakovljević, Dragica
AU  - Tomasević, Igor
AU  - Vunduk, Jovana
AU  - Lazić, Vesna
AU  - Đekić, Ilija
PY  - 2020
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/4021
AB  - Total quality index approach was used to reflect the quality of Pleurotus ostreatus mushroom, cultivated on grape pomace (P) as food waste substrate and wheat straw (S), in four different combined ratios: 100P; 80P20S; 50P50S; and 20P80S, with 100S, serving as control substrate. This approach involved two directions of mushroom analysis. The whole mushroom fruiting bodies analysis introduced a single total quality index (TQIM) based on 11 quality parameters. The mushroom water extracts analysis was presented by another single total quality index (TQIE), with seven quality parameters. This mathematical model revealed that the mushroom extracts have a better overall quality score with higher pomace content in substrate mixture, compared to the whole mushroom quality changes throughout the observed shelf life period. Future research may pay attention to the phytotoxicity of grape pomace as a food waste, as well as the influence of grape pomace on glucan content, as a health‐beneficial compounds.
PB  - Wiley
T2  - Journal of Food Processing and Preservation
T1  - The influence of grape pomace substrate on quality characterization of                    Pleurotus ostreatus                    —Total quality index approach
SP  - e15096
DO  - 10.1111/jfpp.15096
ER  - 

@article{
author = "Doroški, Ana and Klaus, Anita and Kozarski, Maja and Cvetković, Stefana and Nikolić, Biljana and Jakovljević, Dragica and Tomasević, Igor and Vunduk, Jovana and Lazić, Vesna and Đekić, Ilija",
year = "2020",
abstract = "Total quality index approach was used to reflect the quality of Pleurotus ostreatus mushroom, cultivated on grape pomace (P) as food waste substrate and wheat straw (S), in four different combined ratios: 100P; 80P20S; 50P50S; and 20P80S, with 100S, serving as control substrate. This approach involved two directions of mushroom analysis. The whole mushroom fruiting bodies analysis introduced a single total quality index (TQIM) based on 11 quality parameters. The mushroom water extracts analysis was presented by another single total quality index (TQIE), with seven quality parameters. This mathematical model revealed that the mushroom extracts have a better overall quality score with higher pomace content in substrate mixture, compared to the whole mushroom quality changes throughout the observed shelf life period. Future research may pay attention to the phytotoxicity of grape pomace as a food waste, as well as the influence of grape pomace on glucan content, as a health‐beneficial compounds.",
publisher = "Wiley",
journal = "Journal of Food Processing and Preservation",
title = "The influence of grape pomace substrate on quality characterization of                    Pleurotus ostreatus                    —Total quality index approach",
pages = "e15096",
doi = "10.1111/jfpp.15096"
}

Doroški, A., Klaus, A., Kozarski, M., Cvetković, S., Nikolić, B., Jakovljević, D., Tomasević, I., Vunduk, J., Lazić, V.,& Đekić, I.. (2020). The influence of grape pomace substrate on quality characterization of                    Pleurotus ostreatus                    —Total quality index approach. in Journal of Food Processing and Preservation
Wiley., e15096.
https://doi.org/10.1111/jfpp.15096

Doroški A, Klaus A, Kozarski M, Cvetković S, Nikolić B, Jakovljević D, Tomasević I, Vunduk J, Lazić V, Đekić I. The influence of grape pomace substrate on quality characterization of                    Pleurotus ostreatus                    —Total quality index approach. in Journal of Food Processing and Preservation. 2020;:e15096.
doi:10.1111/jfpp.15096 .

Doroški, Ana, Klaus, Anita, Kozarski, Maja, Cvetković, Stefana, Nikolić, Biljana, Jakovljević, Dragica, Tomasević, Igor, Vunduk, Jovana, Lazić, Vesna, Đekić, Ilija, "The influence of grape pomace substrate on quality characterization of                    Pleurotus ostreatus                    —Total quality index approach" in Journal of Food Processing and Preservation (2020):e15096,
https://doi.org/10.1111/jfpp.15096 . .