The biological activity of fermented dairy products obtained by kombucha and conventional starter cultures during storage

Autor: Lj. Popović, Mirela D. Iličić, Spasenija D. Milanović, Ž. Vaštag, Vladimir R. Vukić, Dajana V. Hrnjez, Katarina G. Kanurić

Publikováno v: Journal of Functional Foods, Vol 10, Iss, Pp 336-345 (2014)

The effects of kombucha inoculum as a new starter culture for milk fermentation were investigated, during 14 days of storage. The antioxidant capacity, angiotensin converting enzyme (ACE) inhibitory activity, degree of proteolysis (DP), content of vi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::97124dacf5f54d609a77d09cfda0a981
https://doi.org/10.1016/j.jff.2014.06.016

The Effect of Transglutaminase on Rheology and Texture of Fermented Milk Products

Autor: Marjan I. Ranogajec, Vladimir R. Vukić, Dajana V. Hrnjez, Katarina G. Kanurić, Spasenija D. Milanović, Marijana Carić, Mirela D. Iličić

Publikováno v: Journal of Texture Studies. 44:160-168

The aim of this study was to investigate the effect of transglutaminase (TG) addition on rheological properties, textural characteristics and microstructure of fermented milk products manufactured by different starters (probiotics and kombucha inocul

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::da5ee01697f862aeb045bb2cdd5683f5
https://doi.org/10.1111/jtxs.12008

The effect of fermentation temperature on the functional dairy product quality

Autor: Marjan I. Ranogajec, Katarina G. Kanurić, Spasenija D. Milanović, Mirela D. Iličić, Vladimir R. Vukić, Dajana V. Hrnjez, Maja Milanović

Publikováno v: Acta Periodica Technologica, Vol 2011, Iss 42, Pp 63-70 (2011)
Acta periodica technologica (2011) (42):63-70

The aim of this study was to examine the possibility of fermented dairy beverage production by the application of kombucha cultivated on thyme tea in combination with a probiotic starter and to evaluate the quality of the new functional product. Ferm

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::602c9c7be2d19b6632676134511670e9
https://doi.org/10.2298/apt1142063k

Prediction of Active Residues of β-galactosidase from Bacteroides thetaiotaomicron

Autor: Spasenija D. Milanović, Dajana V. Hrnjez, Mirela D. Iličić, Edward T. Petri, Vladimir R. Vukić, Katarina G. Kanurić

Publikováno v: 8th International Conference on Practical Applications of Computational Biology & Bioinformatics (PACBB 2014) ISBN: 9783319075808
PACBB

Bacteroides thetaiotaomicron, a Gram-negative anaerobe and symbiotic commensal microbe, dominates the human intestinal tract; where it provides a range of beneficial metabolic tasks not encoded in the human genome. B. thetaiotaomicron uses various po

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5267e03b7f55fe1e508cc8666bce89fb
https://doi.org/10.1007/978-3-319-07581-5_8

The effect of processing parameters on the structure of fermented milk products with transglutaminase addition

Autor: Vladimir R. Vukić, Spasenija D. Milanović, Mirela D. Iličić, Dajana V. Hrnjez, Katarina G. Kanurić

Publikováno v: Acta periodica technologica (2013) (44):67-74
Acta Periodica Technologica, Vol 2013, Iss 44, Pp 67-74 (2013)

This study is concerned with the effect of concentration of transglutaminase (TG), content of milk fat and starter culture type (probiotic and kombucha) on the structure of fermented milk products. The application of TG significantly improved textura

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c2015672df929819ae236bf213842dbb
http://scindeks.ceon.rs/article.aspx?artid=1450-71881344067I