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Phenolic Extracts from Vaccinium corymbosum L. Loaded in Microemulsions and Liposomes as Enhancers of Olive Oil Oxidative Stability
(De Gruyter Poland Sp Zoo, Warsaw, 2019)
Natural phenolic compounds are recognized as bioactive ingredients in food but can also have a role as effective alternatives to synthetic antioxidants in stability improvement of foods prone to oxidation, such as edible ...
Chokeberry polyphenols preservation using spray drying: effect of encapsulation using maltodextrin and skimmed milk on their recovery following in vitro digestion
(Taylor & Francis Ltd, Abingdon, 2019)
Aim: Microencapsulation of chokeberry extracts was performed in order to improve functionality, stability, and bioavailability of extracted polyphenols. Methods: Chokeberry fruits and juice by-product (waste) extracts were ...
Morphological and molecular identification of Eutypa lata on grapevine in Serbia
(Springer Heidelberg, Heidelberg, 2019)
During a survey from 2004 to 2016, symptoms of grapevine dieback were observed in six vineyards in Serbia. Symptoms initially appeared as small, chlorotic, and necrotic spots along the rim of the leaves, deformation of ...
New herbal bitter liqueur with high antioxidant activity and lower sugar content: innovative approach to liqueurs formulations
(Springer India, New Delhi, 2019)
Herbal liqueurs are spirits with numerous functional properties, due to the presence of bioactive extractable compounds deriving from herbs. The aim of this study was to obtain new herbal bitter liqueur (HBL) on the basis ...
The potential of foods treated with supercritical carbon dioxide (sc-CO2) as novel foods
(Emerald Group Publishing Ltd, Bingley, 2019)
Purpose Supercritical carbon dioxide (sc-CO2) is a promising novel treatment that might be used in the food industry, such as sc-CO2 pasteurisation and sc-CO2 drying. Before sc-CO2 treated foodstuffs may be introduced to ...
Volatile Aroma Compounds of Brandy "Lozovaa ' Produced from Muscat Table Grapevine Cultivars (Vitis vinifera L.)
(MDPI, BASEL, 2019)
Grape brandy, known as Lozovaa', is one of the most produced alcoholic beverages in the Republic of Serbia. Muscat cultivars are highly priced in grape brandy manufacturing. Among the numerous factors, cultivar-specific ...
Volatile Composition, Colour, and Sensory Quality of Spirit-Based Beverages Enriched with Medicinal Fungus Ganoderma lucidum and Herbal Extract
(Faculty Food Technology Biotechnology, Zagreb, 2019)
The multicomponent mixtures consisting of herbs and fungi are commonly used for the production of alcoholic beverages with potential health-promoting effects in many Asian countries. The medicinal fungus Ganoderma lucidum ...
Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique
(Springer, New York, 2019)
A direct extraction of volatile organic compounds (VOC) using HS-SPME method was proposed. The identification and quantification of VOC of six dry-cured meat products were developed using gas chromatography-single mass ...
Prosopis Plant Chemical Composition and Pharmacological Attributes: Targeting Clinical Studies from Preclinical Evidence
(MDPI, BASEL, 2019)
Members of the Prosopis genus are native to America, Africa and Asia, and have long been used in traditional medicine. The Prosopis species most commonly used for medicinal purposes are P. africana, P. alba, P. cineraria, ...
Surfactant-assisted microwave processing of ZnO particles: a simple way for designing the surface-to-bulk defect ratio and improving photo(electro)catalytic properties
(Royal Soc Chemistry, Cambridge, 2019)
ZnO nanopowders were produced using microwave processing of a precipitate and applied as a photoanode for photoelectrochemical water splitting. Two different surfactants, cetyltrimethylammonium bromide (CTAB) as the cationic ...