Пољопривредни факултет [Научни радови] / Faculty of Agriculture [Scientific papers]
Трајни URI за ову колекцију
Потражи
Прегледај Пољопривредни факултет [Научни радови] / Faculty of Agriculture [Scientific papers] по Аутор "Banjanin, Tijana"
Сада се приказује 1 - 3 од 3
Резултати по страници
Опције сортирања
- СтавкаExploring Wineries andWine Tourism Potential in the Republic of Srpska, an Emerging Wine Region of Bosnia and Herzegovina(MDPI, 2022) Vukojević, Dajana; Tomić, Nemanja; Marković, Nenad; Mašić, Branislav; Banjanin, Tijana; Bodiroga, Radomir; Đorđević, Tijana; Marjanović, MilošThe aim of this paper is to present the current state and wine tourism potential in the Republic of Srpska with the primary focus on its wineries and their activities towards attracting wine tourists from all over the world. To achieve this, a survey was conducted among 37 wineries in the Republic of Srpska. The first part of the questionnaire included data about planted grape varieties, annual yield, wine production, vineyards areas, and winery staff information. The second part of the survey was dedicated to the degree of participation of wineries in wine tourism activities and the services offered to wine tourists. Results indicate that the major factors thwarting further wine tourism development are the lack of accommodation and catering facilities as well as tours in foreign languages. One of the problems is the current lack of wine routes generally seen as critical supporting tools for wine tourism development. Based on the research results, the authors propose two wine routes in the Republic of Srpska, the Northern and Southern wine routes. Further wine tourism development should be focused mainly on these areas.
- СтавкаOrange seeds as juice solid waste: microwave and oven roasting, composition, bioactive properties, fatty acid profiles and principal component analysis(2023) Özcan, Mehmet Musa; Uslu, Nurhan; Banjanin, TijanaOne of the important waste materials of the citrus juice industry, its seeds are a potentially valuable resource and are also a cause of major environmental problems. Evaluation of the parts of herbal products other than the edible part is one of the current paramount issues. However, for oilseeds to be used effectively and beneficially in various fields, it is considered useful to determine the bioactive properties, phenolic components, fatty acids and mineral contents of seeds and oils as a result of heat treatment. The oil contents of unroasted and roasted-orange seeds were determined between 42.55 (unroasted) and 45.56% (oven), respectively. While total phenol amounts of the orange seeds are found between 115.79 (control) and 133.89 mg GAE/100g (microwave), total flavonoid contents of orange seeds were recorded between 22.02 (control) and 150.83 mg/100g (oven). Also, antioxidant activities of seeds were measured between 3.42 (control) and 3.87 mmol/kg (microwave). The relationship between the antioxidant activity of the seeds and their bioactive components was linear. In general, an increase was observed in the amount of phenolic compounds in microwave and oven-roasted orange seeds compared to the control (except for catechin, rutin and quercetin). Gallic acid and 3,4-dihydroxybenzoic acid contents of orange seeds were identified between 5.33 (control) and 45.92 (oven) to 10.01 (control) and 15.14 mg/100g (oven), respectively. While oleic acid contents of the oils obtained from unroasted and roasted orange seeds are identified between 24.44% (microwave) and 24.81% (oven), linoleic acid results of oils were detected between 39.00% (oven) and 39.23% (microwave). The amount of fatty acids of orange seed oils fluctuated depending on the type of roasting and statistically significant differences were monitored between the amounts of fatty acids (p<0.05). K, Cu, Ni, Zn and B contents of orange seeds roasted in microwave were higher than those roasted in control and oven. In addition, P, K, Na and Ni contents of oven-roasted orange seeds were found to be higher when compared to the control.
- СтавкаThe Observed Changes in Climate Characteristics in the Trebinje Vineyard Area (Bosnia and Herzegovina)(MDPI, 2024) Banjanin, Tijana; Ranković-Vasić, Zorica; Glišić, Milica; Pržić, ZoranThe productivity and quality of grapes and wine are significantly influenced by changing climate conditions in vineyard regions worldwide. This study assesses changes in temperature, precipitation, and viticultural indices between the periods of 1971–1990 and 2000–2019 in Trebinje, a vineyard area located in the Herzegovina region of Bosnia and Herzegovina. Between the two periods, mean annual temperature increased by 2 ◦C and mean vegetational temperature by 2.4 ◦C, while mean precipitation remained within the range of climatological variability, with annual values increasing by 6% and vegetational values decreasing by 4.6%. Warming resulted in a longer duration of the vegetation season by 23.7 days, a reduced risk of late spring frosts, and an increased risk of very high temperatures during summer. These changes led to the reclassification of Trebinje vineyards’ climate from Region III to Region V, based on the Winkler index values, from a “temperate warm” to a “warm” category, based on the Huglin heliothermic index, and from “cool nights” to “temperate nights” based on the cool nights index. The category of the dryness index remained unchanged between the two periods. The findings emphasize the necessity for a renewal of the viticultural zoning and the development of climate change-adaptation plans for this region.