TY  - CONF
AU  - Leskošek-Čukalović, Ida
AU  - Jelačić, Slavica
AU  - Ristić, Milan
AU  - Djordjević, Sofija
AU  - Despotović, Saša
AU  - Nikšić, Miomir
AU  - Nedović, Viktor
PY  - 2008
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1620
AB  - Beer is recognized as a natural product with evident nutritional and physiological properties. As such, it can serve as a base for developing a variety of products with specific physiological activity. The most logical source of active ingredients for that purpose is medicinal herbs. The paper gives an overview of the potential of Thyme (Thymus vulgaris) as sources of active ingredients for beer based beverage with distinguish farmacodynamic properties. Thyme is an important culinary and medicinal herb. In folk medicine, it has long tradition as a spasmolytic, stomachic, carminative, diuretic, urinary disinfectant and vermifuge. Extract were prepared using the conditions prescribed for tincture according to Pharmacopoeia. Based on the qualitatively and quantitatively analysis of active ingredients using GC and HPLC methods, the physiological effect was estimated and the recommended dosage determined. Tincture was added aseptically to commercially produce bottled pills, dark and alcohol-free beers, taking into account the recommended daily doses and sensory acceptability. After adequate storage prepared samples were sensory evaluated by a panel of ten tasters. Sensory evaluations show that the best results may be achieved using a combination of Thyme and some other medicinal herbs for a flavor enhancement. Concerning sensory properties, aroma, flavor and taste they can satisfy different market demands and target groups of customers. They can be similar to standard beers with fullness, taste and flavor the customers are familiar with, or can have a mild bitterness, freshness and aroma more suitable for female population.
PB  - 2008 Joint Central European Congress of the 4th Central European Congress on Food, CEFood 2008 and 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists
C3  - Proceedings - 2008 Joint Central European Congress: 4th Central European Congress on Food, CEFood 20
T1  - Beer as Base for Drinks with Farmacodynamic Action
EP  - 426
SP  - 419
VL  - 2
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1620
ER  - 

@conference{
author = "Leskošek-Čukalović, Ida and Jelačić, Slavica and Ristić, Milan and Djordjević, Sofija and Despotović, Saša and Nikšić, Miomir and Nedović, Viktor",
year = "2008",
abstract = "Beer is recognized as a natural product with evident nutritional and physiological properties. As such, it can serve as a base for developing a variety of products with specific physiological activity. The most logical source of active ingredients for that purpose is medicinal herbs. The paper gives an overview of the potential of Thyme (Thymus vulgaris) as sources of active ingredients for beer based beverage with distinguish farmacodynamic properties. Thyme is an important culinary and medicinal herb. In folk medicine, it has long tradition as a spasmolytic, stomachic, carminative, diuretic, urinary disinfectant and vermifuge. Extract were prepared using the conditions prescribed for tincture according to Pharmacopoeia. Based on the qualitatively and quantitatively analysis of active ingredients using GC and HPLC methods, the physiological effect was estimated and the recommended dosage determined. Tincture was added aseptically to commercially produce bottled pills, dark and alcohol-free beers, taking into account the recommended daily doses and sensory acceptability. After adequate storage prepared samples were sensory evaluated by a panel of ten tasters. Sensory evaluations show that the best results may be achieved using a combination of Thyme and some other medicinal herbs for a flavor enhancement. Concerning sensory properties, aroma, flavor and taste they can satisfy different market demands and target groups of customers. They can be similar to standard beers with fullness, taste and flavor the customers are familiar with, or can have a mild bitterness, freshness and aroma more suitable for female population.",
publisher = "2008 Joint Central European Congress of the 4th Central European Congress on Food, CEFood 2008 and 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists",
journal = "Proceedings - 2008 Joint Central European Congress: 4th Central European Congress on Food, CEFood 20",
title = "Beer as Base for Drinks with Farmacodynamic Action",
pages = "426-419",
volume = "2",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1620"
}

Leskošek-Čukalović, I., Jelačić, S., Ristić, M., Djordjević, S., Despotović, S., Nikšić, M.,& Nedović, V.. (2008). Beer as Base for Drinks with Farmacodynamic Action. in Proceedings - 2008 Joint Central European Congress: 4th Central European Congress on Food, CEFood 20
2008 Joint Central European Congress of the 4th Central European Congress on Food, CEFood 2008 and 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists., 2, 419-426.
https://hdl.handle.net/21.15107/rcub_agrospace_1620

Leskošek-Čukalović I, Jelačić S, Ristić M, Djordjević S, Despotović S, Nikšić M, Nedović V. Beer as Base for Drinks with Farmacodynamic Action. in Proceedings - 2008 Joint Central European Congress: 4th Central European Congress on Food, CEFood 20. 2008;2:419-426.
https://hdl.handle.net/21.15107/rcub_agrospace_1620 .

Leskošek-Čukalović, Ida, Jelačić, Slavica, Ristić, Milan, Djordjević, Sofija, Despotović, Saša, Nikšić, Miomir, Nedović, Viktor, "Beer as Base for Drinks with Farmacodynamic Action" in Proceedings - 2008 Joint Central European Congress: 4th Central European Congress on Food, CEFood 20, 2 (2008):419-426,
https://hdl.handle.net/21.15107/rcub_agrospace_1620 .