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Analytical analysis of traditional foods: Filling the gap in Serbian Food Composition Database information

Analitička analiza tradicionalne srpske hrane - dopuna podataka srpske FCDB baze podataka

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Authors
Popović, Tamara B.
Debeljak-Martačić, Jasmina
Tepšić, Jasna
Kujundžić, Sebastian M.
Konić, Aleksandra
Glibetić, Marija D.
Gurinović, Mirjana A.
Article (Published version)
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Abstract
Addition of the analytical parameters to traditional food is an ongoing requirement for development and updating of food composition database (FCDB). The list of commonly consumed Serbian traditional foods was identified: gibanica (filo pastry with cheese fill), prebranac (first cooked, than baked beans), ajvar (cooked pepper and aubergine spread), fresh cheese, kajmak (creamy dairy product), and vanilice (cookies).The aims of our study were: 1) to obtain analytical values of representative traditional foods following EuroFIR criteria, 2) to fulfill the gap in traditional food composition knowledge and 3) to get high quality analytical data for inclusion in FCDB.
Unapređenju srpske FCDB baze podataka doprinose i podaci koje smo analitički obradili i uneli u bazu a odnose se na sastav makro i mikroelemenata u tradicionalnoj hrani koja je kod nas u Srbiji prepoznata. U našu srpsku tradicionalnu hranu ubrojali smo: gibanicu, prebranac, ajvar, kajmak i vanilice. Ciljevi naše studije koja je samo jedan deo EuroFir projekta (FP6) bili su: a) da prateći sve kriterijume EuroFIR-a odredimo analitičke vrednosti reprezentativne tradicionalne hrane b) da upotpunimo praznine naše FCDB baze i c) upotpunimo znanje vezano za tradicionalnu hranu uopšte.
Keywords:
traditional food / Serbian Food Composition Database (FCDB) / tradicionalna hrana / srpska FCDB baza podataka
Source:
Food & Feed Research, 2011, 38, 1, 39-42
Publisher:
  • Univerzitet u Novom Sadu - Naučni institut za prehrambene tehnologije, Novi Sad
Funding / projects:
  • Biological effects, nutritional intake and status of folate and polysaturate fatty acid (PUFA): improvement of nutrition in Serbia (RS-41030)

ISSN: 2217-5369

[ Google Scholar ]
Handle
https://hdl.handle.net/21.15107/rcub_rimi_376
URI
http://rimi.imi.bg.ac.rs/handle/123456789/376
Collections
  • Radovi istraživača / Researchers' publications
Institution/Community
Institut za medicinska istraživanja
TY  - JOUR
AU  - Popović, Tamara B.
AU  - Debeljak-Martačić, Jasmina
AU  - Tepšić, Jasna
AU  - Kujundžić, Sebastian M.
AU  - Konić, Aleksandra
AU  - Glibetić, Marija D.
AU  - Gurinović, Mirjana A.
PY  - 2011
UR  - http://rimi.imi.bg.ac.rs/handle/123456789/376
AB  - Addition of the analytical parameters to traditional food is an ongoing requirement for development and updating of food composition database (FCDB). The list of commonly consumed Serbian traditional foods was identified: gibanica (filo pastry with cheese fill), prebranac (first cooked, than baked beans), ajvar (cooked pepper and aubergine spread), fresh cheese, kajmak (creamy dairy product), and vanilice (cookies).The aims of our study were: 1) to obtain analytical values of representative traditional foods following EuroFIR criteria, 2) to fulfill the gap in traditional food composition knowledge and 3) to get high quality analytical data for inclusion in FCDB.
AB  - Unapređenju srpske FCDB baze podataka doprinose i podaci koje smo analitički obradili i uneli u bazu a odnose se na sastav makro i mikroelemenata u tradicionalnoj hrani koja je kod nas u Srbiji prepoznata. U našu srpsku tradicionalnu hranu ubrojali smo: gibanicu, prebranac, ajvar, kajmak i vanilice. Ciljevi naše studije koja je samo jedan deo EuroFir projekta (FP6) bili su: a) da prateći sve kriterijume EuroFIR-a odredimo analitičke vrednosti reprezentativne tradicionalne hrane b) da upotpunimo praznine naše FCDB baze i c) upotpunimo znanje vezano za tradicionalnu hranu uopšte.
PB  - Univerzitet u Novom Sadu - Naučni institut za prehrambene tehnologije, Novi Sad
T2  - Food & Feed Research
T1  - Analytical analysis of traditional foods: Filling the gap in Serbian Food Composition Database information
T1  - Analitička analiza tradicionalne srpske hrane - dopuna podataka srpske FCDB baze podataka
EP  - 42
IS  - 1
SP  - 39
VL  - 38
UR  - conv_1233
ER  - 
@article{
author = "Popović, Tamara B. and Debeljak-Martačić, Jasmina and Tepšić, Jasna and Kujundžić, Sebastian M. and Konić, Aleksandra and Glibetić, Marija D. and Gurinović, Mirjana A.",
year = "2011",
abstract = "Addition of the analytical parameters to traditional food is an ongoing requirement for development and updating of food composition database (FCDB). The list of commonly consumed Serbian traditional foods was identified: gibanica (filo pastry with cheese fill), prebranac (first cooked, than baked beans), ajvar (cooked pepper and aubergine spread), fresh cheese, kajmak (creamy dairy product), and vanilice (cookies).The aims of our study were: 1) to obtain analytical values of representative traditional foods following EuroFIR criteria, 2) to fulfill the gap in traditional food composition knowledge and 3) to get high quality analytical data for inclusion in FCDB., Unapređenju srpske FCDB baze podataka doprinose i podaci koje smo analitički obradili i uneli u bazu a odnose se na sastav makro i mikroelemenata u tradicionalnoj hrani koja je kod nas u Srbiji prepoznata. U našu srpsku tradicionalnu hranu ubrojali smo: gibanicu, prebranac, ajvar, kajmak i vanilice. Ciljevi naše studije koja je samo jedan deo EuroFir projekta (FP6) bili su: a) da prateći sve kriterijume EuroFIR-a odredimo analitičke vrednosti reprezentativne tradicionalne hrane b) da upotpunimo praznine naše FCDB baze i c) upotpunimo znanje vezano za tradicionalnu hranu uopšte.",
publisher = "Univerzitet u Novom Sadu - Naučni institut za prehrambene tehnologije, Novi Sad",
journal = "Food & Feed Research",
title = "Analytical analysis of traditional foods: Filling the gap in Serbian Food Composition Database information, Analitička analiza tradicionalne srpske hrane - dopuna podataka srpske FCDB baze podataka",
pages = "42-39",
number = "1",
volume = "38",
url = "conv_1233"
}
Popović, T. B., Debeljak-Martačić, J., Tepšić, J., Kujundžić, S. M., Konić, A., Glibetić, M. D.,& Gurinović, M. A.. (2011). Analytical analysis of traditional foods: Filling the gap in Serbian Food Composition Database information. in Food & Feed Research
Univerzitet u Novom Sadu - Naučni institut za prehrambene tehnologije, Novi Sad., 38(1), 39-42.
conv_1233
Popović TB, Debeljak-Martačić J, Tepšić J, Kujundžić SM, Konić A, Glibetić MD, Gurinović MA. Analytical analysis of traditional foods: Filling the gap in Serbian Food Composition Database information. in Food & Feed Research. 2011;38(1):39-42.
conv_1233 .
Popović, Tamara B., Debeljak-Martačić, Jasmina, Tepšić, Jasna, Kujundžić, Sebastian M., Konić, Aleksandra, Glibetić, Marija D., Gurinović, Mirjana A., "Analytical analysis of traditional foods: Filling the gap in Serbian Food Composition Database information" in Food & Feed Research, 38, no. 1 (2011):39-42,
conv_1233 .

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