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The effects of Prokupac variety clones and vinification method on the quantity of resveratrol in wine / Uticaj vrste klona prokupca i postupka vinifikacije na sadržaj rezveratrola u vinu
(Univerzitet u Novom Sadu - Naučni institut za prehrambene tehnologije, Novi Sad, 2019)
The focus of this study was to investigate the effects of clones (subvarieties) of autochthonous Serbian grape variety Prokupac, along with the influence of vinification method on the content of transand cis-resveratrol ...
Application of encapsulated natural bioactive compounds from red pepper waste in yogurt
(Taylor&Francis, 2019)
Aim: The aim of study was to encapsulate red pepper waste (RPW) bioactives and
monitor their stability in yogurt.
Methods: RPW extract was encapsulated in whey protein using spray and freeze drying
techniques. Physicochemical ...
Phenolic composition and DPPH radical scavenging activity of plum wine produced from three plum cultivars
(Srpsko hemijsko društvo, Beograd, 2019)
Plum wines made from two cultivars of Prunus domestica L. (Pozegaca and Crvena ranka) and one cultivar of Prunus insititia L. (Trnovaca) were evaluated for their total phenolic and anthocyanin contents. LC-MS/MS analysis ...
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 ...
Application of encapsulated natural bioactive compounds from red pepper waste in yogurt
(Taylor & Francis Ltd, Abingdon, 2019)
Aim: The aim of this study was to encapsulate red pepper waste (RPW) bioactives and monitor their stability in yogurt. Methods: RPW extract was encapsulated in whey protein using spray and freeze-drying techniques. ...
The Effect of Early and Late Defoliation on Phenolic Composition and Antioxidant Properties of Prokupac Variety Grape Berries (Vitis vinifera L.)
(MDPI, BASEL, 2019)
The influence of leaf area and various variants of manual defoliation on the phenolic profile of the Prokupac variety grape berry were investigated in the agroecological conditions of southern Serbia. The following four ...
Grape Seed Polyphenols and Fatty Acids of Autochthonous Prokupac Vine Variety from Serbia
(Wiley-V C H Verlag Gmbh, Weinheim, 2019)
Grape pomace (grape skin, seeds, and stems) represents a valuable source of bioactive compounds, thus the interest in making use of these wine waste products is increasing. Prokupac is an autochthonous Serbian variety of ...
Application of Polyphenol-Loaded Nanoparticles in Food Industry
(MDPI, BASEL, 2019)
Nanotechnology is an emerging field of science, and nanotechnological concepts have been intensively studied for potential applications in the food industry. Nanoparticles (with dimensions ranging from one to several hundred ...