New Type of Beer - Beer with Improved Functionality and Defined Pharmacodynamic Properties
Apstrakt
The paper highlights the facts about the possibilities of improving the functionality of beer with extracts of thyme (Thymus vulgaris), lemon balm (Melissa officinalis) and mushroom Ganoderma lucidum. It briefly summarizes the most important data about possible positive action of moderate beer consumption and the benefits of beer as a base for developing a variety of products with enhanced functionality. It gives an overview about the mentioned herbs and the mushroom, their use in traditional medicine, chemical composition, pharmacodynamic properties and possible benefits from the brewing point of view. Procedures for extraction of biological material, experimental results of antimicrobial properties, antioxidant capacity and sensory evaluation of beer enriched with these extracts are given. Experimental results indicate that commercially produced and bottled pils beer enriched with tinctures of Thymus vulgaris and Melissa officinalis shows improved antimicrobial and antioxidative prop...erties. Ganoderma is particularly important because of its unique functional properties and sensory compatibility with beer. Products obtained like this could fulfill several goals: developing novel beer types, developing products with health-promoting properties that meet market needs and eventually gain new beer consumers. Alcohol content of such products depends on the type and alcohol content of initial beer.
Ključne reči:
beer / lemon balm / thyme / Ganoderma / antimicrobial / antioxidative / sensorial propertiesIzvor:
Food Technology and Biotechnology, 2010, 48, 3, 384-391Izdavač:
- University of Zagreb
Finansiranje / projekti:
- Razvoj novih prehrambenih i dijetetskih proizvoda sa medicinskim gljivama i lekovitim biljem (RS-MESTD-MPN2006-2010-20049)
Institucija/grupa
Poljoprivredni fakultetTY - JOUR AU - Leskošek-Čukalović, Ida AU - Despotović, Saša AU - Nedović, Viktor AU - Lakić, Nada AU - Nikšić, Miomir PY - 2010 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/2125 AB - The paper highlights the facts about the possibilities of improving the functionality of beer with extracts of thyme (Thymus vulgaris), lemon balm (Melissa officinalis) and mushroom Ganoderma lucidum. It briefly summarizes the most important data about possible positive action of moderate beer consumption and the benefits of beer as a base for developing a variety of products with enhanced functionality. It gives an overview about the mentioned herbs and the mushroom, their use in traditional medicine, chemical composition, pharmacodynamic properties and possible benefits from the brewing point of view. Procedures for extraction of biological material, experimental results of antimicrobial properties, antioxidant capacity and sensory evaluation of beer enriched with these extracts are given. Experimental results indicate that commercially produced and bottled pils beer enriched with tinctures of Thymus vulgaris and Melissa officinalis shows improved antimicrobial and antioxidative properties. Ganoderma is particularly important because of its unique functional properties and sensory compatibility with beer. Products obtained like this could fulfill several goals: developing novel beer types, developing products with health-promoting properties that meet market needs and eventually gain new beer consumers. Alcohol content of such products depends on the type and alcohol content of initial beer. PB - University of Zagreb T2 - Food Technology and Biotechnology T1 - New Type of Beer - Beer with Improved Functionality and Defined Pharmacodynamic Properties EP - 391 IS - 3 SP - 384 VL - 48 UR - https://hdl.handle.net/21.15107/rcub_agrospace_2125 ER -
@article{ author = "Leskošek-Čukalović, Ida and Despotović, Saša and Nedović, Viktor and Lakić, Nada and Nikšić, Miomir", year = "2010", abstract = "The paper highlights the facts about the possibilities of improving the functionality of beer with extracts of thyme (Thymus vulgaris), lemon balm (Melissa officinalis) and mushroom Ganoderma lucidum. It briefly summarizes the most important data about possible positive action of moderate beer consumption and the benefits of beer as a base for developing a variety of products with enhanced functionality. It gives an overview about the mentioned herbs and the mushroom, their use in traditional medicine, chemical composition, pharmacodynamic properties and possible benefits from the brewing point of view. Procedures for extraction of biological material, experimental results of antimicrobial properties, antioxidant capacity and sensory evaluation of beer enriched with these extracts are given. Experimental results indicate that commercially produced and bottled pils beer enriched with tinctures of Thymus vulgaris and Melissa officinalis shows improved antimicrobial and antioxidative properties. Ganoderma is particularly important because of its unique functional properties and sensory compatibility with beer. Products obtained like this could fulfill several goals: developing novel beer types, developing products with health-promoting properties that meet market needs and eventually gain new beer consumers. Alcohol content of such products depends on the type and alcohol content of initial beer.", publisher = "University of Zagreb", journal = "Food Technology and Biotechnology", title = "New Type of Beer - Beer with Improved Functionality and Defined Pharmacodynamic Properties", pages = "391-384", number = "3", volume = "48", url = "https://hdl.handle.net/21.15107/rcub_agrospace_2125" }
Leskošek-Čukalović, I., Despotović, S., Nedović, V., Lakić, N.,& Nikšić, M.. (2010). New Type of Beer - Beer with Improved Functionality and Defined Pharmacodynamic Properties. in Food Technology and Biotechnology University of Zagreb., 48(3), 384-391. https://hdl.handle.net/21.15107/rcub_agrospace_2125
Leskošek-Čukalović I, Despotović S, Nedović V, Lakić N, Nikšić M. New Type of Beer - Beer with Improved Functionality and Defined Pharmacodynamic Properties. in Food Technology and Biotechnology. 2010;48(3):384-391. https://hdl.handle.net/21.15107/rcub_agrospace_2125 .
Leskošek-Čukalović, Ida, Despotović, Saša, Nedović, Viktor, Lakić, Nada, Nikšić, Miomir, "New Type of Beer - Beer with Improved Functionality and Defined Pharmacodynamic Properties" in Food Technology and Biotechnology, 48, no. 3 (2010):384-391, https://hdl.handle.net/21.15107/rcub_agrospace_2125 .