Zobrazeno 1 - 10
of 64
pro vyhledávání: '"Vitas Jasmina"'
Autor:
Vukmanović Stefan, Vitas Jasmina, Kravić Snežana, Stojanović Zorica, Đurović Ana, Cvetković Biljana, Malbaša Radomir
Publikováno v:
Chemical Industry and Chemical Engineering Quarterly, Vol 30, Iss 4, Pp 285-294 (2024)
Determination of sugar, nitrogen, and phosphorus consumption by kombucha culture is necessary to gain additional insight into the kombucha metabolic pathways and nutritional value of the produced beverages and to set a basis for optimizing the condit
Externí odkaz:
https://doaj.org/article/4ddec9b1577e4b9c81efd5b2d0feb130
Autor:
Vitas Jasmina S., Popović Ljiljana M., Čakarević Jelena C., Malbaša Radomir V., Vukmanović Stefan Z.
Publikováno v:
Food and Feed Research, Vol 47, Iss 1, Pp 33-42 (2020)
Kombucha beverage is a fermented product obtained by kombucha culture fermentation of, usually, black or green tea. Besides black and green tea, kombucha also ferments water extracts of medicinal herbs. The obtained products possess antioxidant activ
Externí odkaz:
https://doaj.org/article/55a03518d25f41d2b7150d6d6267c2ba
Publikováno v:
Chemical Industry and Chemical Engineering Quarterly, Vol 26, Iss 2, Pp 157-170 (2020)
Bioactive properties, as well as chemical composition and sensory characteristics of traditional and alternative kombucha broths were examined. Samples were produced by adding 10% of kombucha starter to sweetened (7% sucrose) decocts of black and gre
Externí odkaz:
https://doaj.org/article/c82e64d571db41b48c268de700f751d4
Autor:
Hromiš Nevena, Popović Senka, Šuput Danijela, Bulut Sandra, Lazić Vera, Vitas Jasmina, Malbaša Radomir, Šumić Zdravko, Horecki-Tepić Aleksandra, Vakula Anita
Publikováno v:
Journal on Processing and Energy in Agriculture, Vol 23, Iss 1, Pp 14-18 (2019)
In this work, pumpkin seed oil cake that remains after process of cold pressed oil extraction, was used for the production of composite biopolymer based packaging films. During the production of films, four degrees of filtration were applied. The obt
Externí odkaz:
https://doaj.org/article/4b4d80fdf6d14c0abb4af443e04969a5
Autor:
Bulut Sandra, Popović Senka, Hromiš Nevena, Šuput Danijela, Lazić Vera, Malbaša Radomir, Vitas Jasmina
Publikováno v:
Journal on Processing and Energy in Agriculture, Vol 23, Iss 4, Pp 162-166 (2019)
Active films based on pumpkin oil cake, with 1 % and 2 % of winter savory and basil essential oil, were synthesized in the paper, and the antioxidant activity of the films obtained was subsequently examined. A biopolymer film based on pumpkin oil cak
Externí odkaz:
https://doaj.org/article/a1282b11d02548b3b01fe4201d699d16
Publikováno v:
Acta Periodica Technologica, Vol 2019, Iss 50, Pp 311-315 (2019)
The aim of this paper was ethanol content determination in kombucha products obtained by fermentation of effluent from white wine production. Used substrate contained 5% of total sugars and production process was conducted at 20, 25 and 30°C. Eth
Externí odkaz:
https://doaj.org/article/f31d1f0aa5f645a2982da8ffaaf77854
Variation of bioactive compounds content in fermented cabbage: influence of fermentation temperature
Autor:
Drašković Mirna, Horecki-Tepić Aleksandra, Šumić Zdravko, Malbaša Radomir, Vitas Jasmina, Pavlić Branimir, Vakula Anita
Publikováno v:
Journal on Processing and Energy in Agriculture, Vol 21, Iss 3, Pp 136-141 (2017)
The aim of this study was to analyze the effect of different fermentation temperature on bioactive compounds content of cabbage heads (Brassica oleracea var. capitata). Fermentation process was carried out at the temperature intervals 16-18°C, 18-20
Externí odkaz:
https://doaj.org/article/11dd0c3627b9480fa61f9cbab311d05a
Autor:
Lоnčаr Dаvоr М., Мilоšеvić Nаtаšа P., Vitas Jasmina S., Karadžić Milica Ž., Jevrić Lidija R., Benedeković Goran
Publikováno v:
Acta Periodica Technologica, Vol 2017, Iss 48, Pp 197-209 (2017)
The RP-HPLC retention constants of several newly synthesized cytotoxic styryl lactone stereoisomers were determined as parameters of their lipophilicity. Stereochemistry of the compounds has an effect on the retention behavior of only tricyclic is
Externí odkaz:
https://doaj.org/article/95fbf53fd063466d86b3c054c8194c21
Publikováno v:
Chemical Industry and Chemical Engineering Quarterly, Vol 19, Iss 1, Pp 129-139 (2013)
This paper investigates the antioxidant activity of fermented milk products obtained by kombucha fermentation. Two starter cultures were used as follows: starter obtained after kombucha fermentation on sweetened stinging nettle extract; as well as st
Externí odkaz:
https://doaj.org/article/88a66581bd5f46bfb2857ccbf27bf0ed
Publikováno v:
Acta Periodica Technologica, Vol 2012, Iss 43, Pp 51-59 (2012)
In this investigation, kombucha fermented milk products were produced from milk with 1.6% milk fat using 10% (v/v) kombucha inoculums cultivated on the extracts of peppermint and stinging nettle. The fermentation process was conducted at temperatures
Externí odkaz:
https://doaj.org/article/607e84934fd3453f946455f953a762c4