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dc.creatorLeskošek-Čukalović, Ida
dc.creatorJelačić, Slavica
dc.creatorRistić, Milan
dc.creatorDjordjević, Sofija
dc.creatorDespotović, Saša
dc.creatorNikšić, Miomir
dc.creatorNedović, Viktor
dc.date.accessioned2020-12-17T19:08:23Z
dc.date.available2020-12-17T19:08:23Z
dc.date.issued2008
dc.identifier.urihttp://aspace.agrif.bg.ac.rs/handle/123456789/1620
dc.description.abstractBeer 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.en
dc.publisher2008 Joint Central European Congress of the 4th Central European Congress on Food, CEFood 2008 and 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists
dc.rightsrestrictedAccess
dc.sourceProceedings - 2008 Joint Central European Congress: 4th Central European Congress on Food, CEFood 20
dc.subjectbeeren
dc.subjectherbsen
dc.subjectThymus vulgarisen
dc.subjectfunctional drinksen
dc.subjectphytopharmaceuticalsen
dc.titleBeer as Base for Drinks with Farmacodynamic Actionen
dc.typeconferenceObject
dc.rights.licenseARR
dc.citation.epage426
dc.citation.other2: 419-426
dc.citation.spage419
dc.citation.volume2
dc.identifier.rcubhttps://hdl.handle.net/21.15107/rcub_agrospace_1620
dc.identifier.rcubconv_7820
dc.identifier.scopus2-s2.0-84924423001
dc.identifier.wos000269184700055
dc.type.versionpublishedVersion


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