Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Dajana V. Vukić"'
Autor:
Zoran Zeković, Vladimir R. Vukić, Aleksandra Torbica, Katarina G. Kanurić, Branimir Pavlić, Dajana V. Vukić, Jelena Tomić, Jovana Degenek, Mirela D. Iličić, Ljiljana Popović, Maja Bjekić
Publikováno v:
Mljekarstvo, Vol 71, Iss 4, Pp 215-225 (2021)
Protein profile, in vitro gastrointestinal digestion and antioxidant potential of two fresh cheese samples obtained by kombucha inoculum and traditional starter culture have been investigated in this study. There is a significant difference in protei
Antioxidative capacity of fresh kombucha cheese fortified with sage herbal dust and its preparations
Autor:
Zoran Zeković, Katarina G. Kanurić, Dajana V. Vukić, Mirela D. Iličić, Maja Bjekić, Vladimir R. Vukić, Branimir Pavlić
Publikováno v:
J Food Sci Technol
Recent studies have intensively investigated the possibility of kombucha application as non-conventional starter culture in manufacture of various fermented dairy products. Furthermore, natural extracts from medicinal and aromatic plants contain diff
Autor:
Vladimir R. Vukić, Dajana V. Vukić, Spasenija D. Milanović, Mirela D. Iličić, Katarina G. Kanurić, Biljana Stojanović
Publikováno v:
Mljekarstvo. :155-164
The possibilities of manufacturing fermented milk beverages by applying kombucha inoculum concentrated by evaporation and with addition of transglutaminase have been investigated. The main aims of this study were to investigate influence of concentra
Autor:
Spasenija D. Milanović, Katarina G. Kanurić, Mirela D. Iličić, Vladimir R. Vukić, Mark S. Johnson, Dajana V. Vukić
Publikováno v:
Nutrition Research. 46:22-30
Identification of bioactive milk peptides could improve food technology through improved selection of food supplements with a focus on antihypertensive properties. We hypothesized that angiotensin I-converting enzyme (ACE) inhibitory activities of mi
Autor:
Dajana V. Vukić, Vesna Kojić, Goran Benedeković, Jovana Francuz, Vladimir R. Vukić, Milica Z. Karadzic Banjac, Lidija R. Jevrić, Davor M. Lončar, Velimir Popsavin
Publikováno v:
Computational biology and chemistry. 83
Prostate cancer is a common cause of death in men and a novel treating methods should be developed. In order to find a new drug for prostate cancer, a series of novel conformationally constrained analogues of (+)-goniofufurone and 7-epi-(+)-goniofufu
Autor:
Katarina G. Kanurić, Dajana V. Vukić, Spasenija D. Milanović, Vladimir R. Vukić, Mirela D. Iličić
Publikováno v:
Acta Periodica Technologica, Vol 2016, Iss 47, Pp 11-18 (2016)
The objective of this work was to investigate the effect of addition of transglutaminase (TG-0.02%, w/w) and whey protein concentrate (WPC-0.03%, w/w), on quality of kombucha fermented milk product. Samples were prepared from pasteurized semi-skim mi
Autor:
Jovana J. Ajduković, Sanja O. Podunavac-Kuzmanović, Dajana V. Vukić, Vladimir R. Vukić, Lidija R. Jevrić, Milica Ž. Karadžić, Strahinja Z. Kovačević
Publikováno v:
Journal of molecular graphicsmodelling. 87
The present study is aimed to analyze lipophilicity and ADMET profiles, and to develop field based 3D-QSAR and ligand-based pharmacophore hypothesis for a series of 17α-picolyl and 17(E)-picolinylidene androstane derivatives in order to give detaile
Autor:
Mirela D. Iličić, Dajana V. Vukić, Spasenija D. Milanović, Katarina G. Kanurić, Vladimir R. Vukić
Tree different fermented dairy products obtained by conventional and non-conventional starter cultures were investigated in this paper. Textural and rheological characteristics as well as chemical composition during 21 days of storage were analysed a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d4a297ec27e6de055d30a2f6e524713c
https://europepmc.org/articles/PMC5976603/
https://europepmc.org/articles/PMC5976603/
Autor:
Mirela D. Iličić, Bojana Ikonić, Dajana V. Vukić, Katarina G. Kanurić, Spasenija D. Milanović, Vladimir R. Vukić, Eva S. Lončar
Publikováno v:
Journal of Food and Drug Analysis, Vol 26, Iss 4, Pp 1229-1234 (2018)
The aim of this research was to investigate the effect of new, non-conventional starter culture on the kinetics of the lactose transformation during milk fermentation by kombucha, at pH 5.8; 5.4; 5.1; 4.8; and 4.6, at two different temperatures 37 °