A5054778646- Tea Polyphenols and Effects
- Food Quality and Safety Studies
- Ginkgo biloba and Cashew Applications
- Phytochemicals and Antioxidant Activities
- Fermentation and Sensory Analysis
- Chromatography in Natural Products
- Medicinal Plant Pharmacodynamics Research
- Analytical Chemistry and Chromatography
- Microbial Metabolism and Applications
- Phytoestrogen effects and research
- Heavy Metals in Plants
- Food Drying and Modeling
- Essential Oils and Antimicrobial Activity
- Ginseng Biological Effects and Applications
- Biochemical and biochemical processes
- Biochemical Analysis and Sensing Techniques
- Phytochemistry and Bioactivity Studies
- Nanocomposite Films for Food Packaging
- Biopolymer Synthesis and Applications
- Biotin and Related Studies
- Advances in Cucurbitaceae Research
- Crop Yield and Soil Fertility
- Pharmacological Effects of Natural Compounds
- Selenium in Biological Systems
- Microfluidic and Capillary Electrophoresis Applications
University of Novi Sad
2014-2024
Pokrajinski Sekretarijat za Nauku i Tehnološki Razvoj
2003-2012
Abstract The antioxidant activity of organic extracts eight fungal species, Ganoderma lucidum, applanatum, Meripilus giganteus, Laetiporus sulphureus, Flammulina velutipes, Coriolus versicolor, Pleurotus ostreatus and Panus tigrinus , was evaluated for free radical (DPPH · OH ) scavenging capacity an effect on lipid peroxidation, the antibacterial tested by agar well diffusion method. highest DPPH found in methanol extract G. applanatum (12.5 μg/mL, 82.80%) chloroform lucidum (510.2 69.12%)....
Bioactive properties, as well chemical composition and sensory characteristics of traditional alternative kombucha broths were examined. Samples produced by adding 10% starter to sweetened (7% sucrose) decocts black green teas (traditional substrates) infusions winter savory (Satureja montana), peppermint (Mentha?piperita), stinging nettle (Urtica dioica), wild thyme (Thymus serpyllum), elderberry (Sambucus nigra) quince (Cydonia oblonga), at 25?C. Fermentation lasted the shortest with (3...
This paper investigates the antioxidant activity of fermented milk products obtained by kombucha fermentation. Two starter cultures were used as follows: after fermentation on sweetened stinging nettle extract; well winter savory extract. The starters added to with 0.8, 1.6 and 2.8% fat. Fermentation was carried out at 37, 40 43oC stopped when pH reached 4.5. Antioxidant hydroxyl DPPH radicals monitored using response surface methodology. Kombucha (KSN) (KWS) showed same different radicals....
Kinetics of saccharose fermentation by Kombucha is not yet well defined due to lack knowledge reaction mechanisms taking place during this process. In research kinetics was analysed using the suggested empirical model. The data were obtained on 1.5 g L-1 black tea, with 66.47 and 10% (v/v) or 15% Kombucha. Total number viable cells as follows: approximately 5x105 yeast per mL inoculum 2x106 bacteria inoculum. samples after 0, 3, 4, 5, 6, 7 10 days. Their pH values contents saccharose,...
The antioxidant activity of fermented milk products obtained by using kombucha starter produced fermentation on sweetened wild thyme extract was investigated. added to containing 0.8, 1.6, and 2.8% fat, at temperature 37, 40, 43°C. process terminated when the pH reached 4.5. Antioxidant activities DPPH hydroxyl radicals, contents MUFAs, PUFAs, vitamin C, sensory mark, were monitored response surface methodology (RSM) method desired function. Kombucha (WT) showed opposite radicals in terms...
Effluent from clarifying the must wine production was used as a sole medium for kombucha fermentation. Usually, this effluent is disposed in communal sewage system. This way of use and treating wastewater certainly ecologically beneficial. The initial substrate cultivation prepared by diluting sterilized winery to 70 g/L total sugars, using boiled tap water. Kombucha starter black tea sucrose added 10% (vol/vol) substrate. Fermentation performed at 25°C. obtained beverage appropriate...
Cornelian cherries (Cornus mas L.) were dried by convective, vacuum, and freeze drying. The main goal was to investigate changing of physico-chemical properties cornelian during different drying techniques. Moisture content, water activity, total color change, shear force, rehydration power, phenolic, flavonoid anthocyanin compounds, ascorbic organic acids, antioxidant activity used as the most suitable quality indicators. lowest moisture change content investigated highest also loss acid...
Determination of sugar, nitrogen, and phosphorus consumption by kombucha culture is necessary to gain additional insight into the metabolic pathways nutritional value produced beverages set a basis for optimizing conditions large-scale production. Kombucha beverage was made using effluent obtained from grape must clarification phase white wine The fermentation medium prepared diluting sterilized initial with approximately 16% total reducing sugars 3, 5, 7% sugars. duration nine days at 20,...
This paper investigates manufacturing of fermented beverages from two types milk (1 % w/w and 2.2 fat) by applying Kombucha, which contains several yeasts bacterial strains. The starter was the inoculum produced previous Kombucha fermentation. applied concentrations were: 10 v/v, 15 v/v 20 v/v. Also, traditional yoghurt used to produce control samples. All fermentations were performed at 42oC changes in pH monitored. fermentation process about three times faster than Influence concentration...