TY  - CONF
AU  - Rajić, J.R.
AU  - Petrović, Tanja
AU  - Veljović, Mile
AU  - Paunović, Dragana
AU  - Bradaš, M.M.
AU  - Nedović, Viktor
AU  - Vukosavljević, Predrag
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2772
AB  - The study is based on the investigation of total phenol contents and antioxidant potential of blackberry and sour cherry juices blended with apple juice. The objective was to determine the effect of apple juice added in different amount on total polyphenols and antioxidant activity of blended mixtures. Blackberry, sour cherry and apple juices were made from concentrated fruit juices. Apple juice was used for the correction of acidity. The content of the total polyphenols in fruit juices was determined using the Folin-Ciocalteu reagent while the antioxidant activity was investigated using FRAP method. The total polyphenols content as well as antioxidative activity were gradually decreased in all tested mixture with the increasing amount of apple juice. However, it was concluded that the mixture of blackberry or sour cherry juice with apple juice was sensory more acceptable than the juices obtained from only one type of small fruit.
PB  - 6th Central European Congress on Food, CEFood 2012
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - The influence of apple juice added in blackberry and sour cherryjuices on their total phenols content and antioxidative capacity
EP  - 137
SP  - 133
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2772
ER  - 

@conference{
author = "Rajić, J.R. and Petrović, Tanja and Veljović, Mile and Paunović, Dragana and Bradaš, M.M. and Nedović, Viktor and Vukosavljević, Predrag",
year = "2012",
abstract = "The study is based on the investigation of total phenol contents and antioxidant potential of blackberry and sour cherry juices blended with apple juice. The objective was to determine the effect of apple juice added in different amount on total polyphenols and antioxidant activity of blended mixtures. Blackberry, sour cherry and apple juices were made from concentrated fruit juices. Apple juice was used for the correction of acidity. The content of the total polyphenols in fruit juices was determined using the Folin-Ciocalteu reagent while the antioxidant activity was investigated using FRAP method. The total polyphenols content as well as antioxidative activity were gradually decreased in all tested mixture with the increasing amount of apple juice. However, it was concluded that the mixture of blackberry or sour cherry juice with apple juice was sensory more acceptable than the juices obtained from only one type of small fruit.",
publisher = "6th Central European Congress on Food, CEFood 2012",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "The influence of apple juice added in blackberry and sour cherryjuices on their total phenols content and antioxidative capacity",
pages = "137-133",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2772"
}

Rajić, J.R., Petrović, T., Veljović, M., Paunović, D., Bradaš, M.M., Nedović, V.,& Vukosavljević, P.. (2012). The influence of apple juice added in blackberry and sour cherryjuices on their total phenols content and antioxidative capacity. in CEFood 2012 - Proceedings of 6th Central European Congress on Food
6th Central European Congress on Food, CEFood 2012., 133-137.
https://hdl.handle.net/21.15107/rcub_agrospace_2772

Rajić J, Petrović T, Veljović M, Paunović D, Bradaš M, Nedović V, Vukosavljević P. The influence of apple juice added in blackberry and sour cherryjuices on their total phenols content and antioxidative capacity. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:133-137.
https://hdl.handle.net/21.15107/rcub_agrospace_2772 .

Rajić, J.R., Petrović, Tanja, Veljović, Mile, Paunović, Dragana, Bradaš, M.M., Nedović, Viktor, Vukosavljević, Predrag, "The influence of apple juice added in blackberry and sour cherryjuices on their total phenols content and antioxidative capacity" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):133-137,
https://hdl.handle.net/21.15107/rcub_agrospace_2772 .