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Beer as an integral part of healthy diets - Current knowledge and perspective
(6th Central European Congress on Food, CEFood 2012, 2012)
Beer is one of the oldest beverages. Throughout history, it has been accepted not only as a refreshing drink, but also as a liquid bread, a source of energy, a healing remedy and, lastly, as a safe drink that can promote ...
Encapsulation and release profiles of caffeine from microparticles
(6th Central European Congress on Food, CEFood 2012, 2012)
The purpose of this study was to encapsulate caffeine in alginate-chitosan cross-linked microparticles enriched with ascorbic acid by applying electrostatic extrusion technique. Three different forms of caffeine were ...
Lycopene content and antioxidant capacity of tomato jam
(6th Central European Congress on Food, CEFood 2012, 2012)
Tomato (Solanum lycopersicum) is the world's second largest vegetable crop after the potato and a major source of lycopene. Lycopene is a red carotenoid and an efficient free radical scavenger, which presence in the diet ...
Encapsulation of natural antioxidant resveratrol in liposomes
(6th Central European Congress on Food, CEFood 2012, 2012)
Liposomes have been shown to be suitable systems for encapsulation and preserving the health-beneficial properties of a wide range of biological active ingredients such as resveratrol (RSV). The aim of this study was to ...
Protected Geographical Indication as a tool for valorisation of agro-food potentials and improving marketing: Case of "Sjenica cheese" in the Republic of Serbia
(6th Central European Congress on Food, CEFood 2012, 2012)
Traditional and typical agri-food products in the Republic Serbia have an important place in consumption. These products, especially from the Pester region in the South-Western of the Republic of Serbia where the Sjenica ...
Microencapsulation of potential probiotic strain lactobacillus plantarum JS7A by spray drying
(6th Central European Congress on Food, CEFood 2012, 2012)
In the present study, we investigated the use of spray drying as a way to prepare dairybased powders with high number of viable cells of the potential probiotic strain L. plantarum JS7A. Microencapsulation was done using ...
Contemporary aspects of lucerne use in animal nutrition
(6th Central European Congress on Food, CEFood 2012, 2012)
An overview of current trends in lucerne use in animal nutrition in different forms: fresh lucerne, preserved lucerne - hay and haylage, or a component of mixtures as dehydrated lucerne and protein-carotenoide concentrate ...
Changes of crude protein content in lucerne plant during the first three vegetation cycles
(6th Central European Congress on Food, CEFood 2012, 2012)
Investigation was performed to observe the changes of crude protein (CP) content in lucerne plant during the first three vegetation cycles within one vegetation season, with the aim to optimize the lucerne utilization in ...
Antioxidant capacity and sensory characteristics of special herb brandy
(6th Central European Congress on Food, CEFood 2012, 2012)
Plum brandy is traditional Serbian alcoholic beverage, made by distillation of fermented plum variety Prunus domestica. Distillate is colorless and has characteristic fruit aroma, which originates from the component of the ...
Microencapsulation of natural antioxidants from Pterospartum tridentatum in different alginate and inulin systems
(6th Central European Congress on Food, CEFood 2012, 2012)
The bioactivity of natural antioxidants from plant extracts is well known. Still, the effectiveness of these natural antioxidants, namely polyphenols, depends on preserving their stability, which can be increased by ...