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pro vyhledávání: '"Vitas Jasmina S."'
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:
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
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
Publikováno v:
Acta Periodica Technologica, Vol 2011, Iss 42, Pp 81-90 (2011)
The aim of this study was to investigate the influence of fermentation temperature on the fatty acids content in low energy milk-based products obtained by kombucha inoculums with herbal teas. In this investigation low energy milk-based kombucha prod
Externí odkaz:
https://doaj.org/article/c0fffe6659eb47a78f806e25a5f354b7
Autor:
Vitas, Jasmina S., Cvetanović, Aleksandra D., Mašković, Pavle Z., Švarc-Gajić, Jaroslava V., Malbaša, Radomir V.
Publikováno v:
In Journal of Functional Foods May 2018 44:95-102
Publikováno v:
In Food Chemistry 2011 127(4):1727-1731
Akademický článek
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Autor:
Jayabalan, Rasu, Malbaša, Radomir V., Lončar, Eva S., Vitas, Jasmina S., Sathishkumar, Muthuswamy
Publikováno v:
Comprehensive Reviews in Food Science & Food Safety; Jul2014, Vol. 13 Issue 4, p538-550, 13p