Horseradish (Armoracia rusticana L.) leaf juice encapsulated within polysaccharides-blend-based carriers: Characterization and application as potential antioxidants in mayonnaise production.

Autor: Marković J; University of Belgrade, Faculty of Agriculture, Department of Food Technology and Biochemistry, 11080 Belgrade, Serbia. Electronic address: jovana.markovic@agrif.bg.ac.rs., Salević-Jelić A; University of Belgrade, Faculty of Agriculture, Department of Food Technology and Biochemistry, 11080 Belgrade, Serbia. Electronic address: ana.salevic@agrif.bg.ac.rs., Milinčić D; University of Belgrade, Faculty of Agriculture, Department of Food Technology and Biochemistry, 11080 Belgrade, Serbia. Electronic address: danijel.milincic@agrif.bg.ac.rs., Gašić U; University of Belgrade, Institute for Biological Research 'Siniša Stanković', National Institute of Republic of Serbia, Department of Plant Physiology, 11060 Belgrade, Serbia. Electronic address: uros.gasic@ibiss.bg.ac.rs., Pavlović V; University of Belgrade, Faculty of Agriculture, Department of Mathematics and Physics, 11080 Belgrade, Serbia. Electronic address: vlaver@agrif.bg.ac.rs., Rabrenović B; University of Belgrade, Faculty of Agriculture, Department of Food Technology and Biochemistry, 11080 Belgrade, Serbia. Electronic address: biljanar@agrif.bg.ac.rs., Pešić M; University of Belgrade, Faculty of Agriculture, Department of Food Technology and Biochemistry, 11080 Belgrade, Serbia. Electronic address: mpesic@agrif.bg.ac.rs., Lević S; University of Belgrade, Faculty of Agriculture, Department of Food Technology and Biochemistry, 11080 Belgrade, Serbia. Electronic address: slevic@agrif.bg.ac.rs., Mihajlović D; University of Belgrade, Faculty of Agriculture, Department of Food Technology and Biochemistry, 11080 Belgrade, Serbia. Electronic address: draganap@agrif.bg.ac.rs., Nedović V; University of Belgrade, Faculty of Agriculture, Department of Food Technology and Biochemistry, 11080 Belgrade, Serbia. Electronic address: vnedovic@agrif.bg.ac.rs.

Publikováno v: Food chemistry [Food Chem] 2024 Oct 24; Vol. 464 (Pt 2), pp. 141777. Date of Electronic Publication: 2024 Oct 24.

Food nanoemulsions: how simulated gastrointestinal digestion models, nanoemulsion, and food matrix properties affect bioaccessibility of encapsulated bioactive compounds.

Autor: Milinčić DD; Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia., Salević-Jelić AS; Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia., Kostić AŽ; Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia., Stanojević SP; Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia., Nedović V; Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia., Pešić MB; Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia.

Publikováno v: Critical reviews in food science and nutrition [Crit Rev Food Sci Nutr] 2024; Vol. 64 (22), pp. 8091-8113. Date of Electronic Publication: 2023 Apr 06.

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Comparative analysis of the potential probiotic abilities of lactobacilli of human origin and from fermented vegetables

Autor: Petrović Tanja, Dimitrijević Suzana, Radulović Zorica, Mirković N., Rajić Jasmina, Obradović D., Nedović V.

Publikováno v: Archives of Biological Sciences, Vol 64, Iss 4, Pp 1473-1480 (2012)

In this study, twelve strains of Lactobacillus plantarum derived from spontaneously fermented vegetables (carrots and beetroot) and traditionally prepared sauerkraut were compared for their potential probiotic abilities with seven Lactobacillus rhamn

Externí odkaz: https://doaj.org/article/f40350f1de6e4ee49c735ccc716780c7

Design and characterization of whey protein nanocarriers for thyme essential oil encapsulation obtained by freeze-drying.

Autor: Volić M; University of Belgrade, Innovation Center of Faculty of Technology and Metallurgy, Karnegijeva 4, Belgrade 11000, Serbia. Electronic address: mvolic@tmf.bg.ac.rs., Pećinar I; University of Belgrade, Faculty of Agriculture, Nemanjina 6, Belgrade 11080, Serbia., Micić D; University of Belgrade, Institute of General and Physical Chemistry, Studentski trg 41, Belgrade 11000, Serbia., Đorđević V; University of Belgrade, Faculty of Technology and Metallurgy, Karnegijeva 4, Belgrade 11000, Serbia., Pešić R; University of Belgrade, Faculty of Technology and Metallurgy, Karnegijeva 4, Belgrade 11000, Serbia., Nedović V; University of Belgrade, Faculty of Agriculture, Nemanjina 6, Belgrade 11080, Serbia., Obradović N; University of Belgrade, Innovation Center of Faculty of Technology and Metallurgy, Karnegijeva 4, Belgrade 11000, Serbia.

Publikováno v: Food chemistry [Food Chem] 2022 Aug 30; Vol. 386, pp. 132749. Date of Electronic Publication: 2022 Mar 21.