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dc.creatorLeskošek-Čukalović, Ida
dc.creatorDespotović, Saša
dc.creatorLakić, Nada
dc.creatorNikšić, Miomir
dc.creatorNedović, Viktor
dc.creatorTešević, Vele
dc.date.accessioned2020-12-17T19:49:27Z
dc.date.available2020-12-17T19:49:27Z
dc.date.issued2010
dc.identifier.issn0963-9969
dc.identifier.urihttp://aspace.agrif.bg.ac.rs/handle/123456789/2296
dc.description.abstractGenoderma lucidum among all other cultivated mushrooms is unique for its medicinal, rather than nutritional value. A woody mushroom for centuries highly regarded in oriental folk medicine in recent years came in to focus of numerous pharmacological and medical researchers. The paper gives a brief overview of the obtained results and state of the art of knowledge about its bioactive components and pharmacological functioning indicating its possible use in brewing as a raw material for the production of beer with improved functional properties. It deals with the procedure for Ganoderma extract production, determination of main bioactive substance contents, procedure for beer enrichment and sensory evaluation of the final products. The consumer's acceptance test was carried out by 105 untrained young subjects. The results indicate that both male and female tasters evaluated the enriched beer similar or even better than initial commercially produced Pilsner beer. Male tasters especially showed great affinity for new sensory properties, particularly the body, liveliness, and taste. Female tasters evaluated both beers quite similarly. According to their opinion, beer with Ganoderma compared with initial beer differs statistically significantly better only by its bodiness.en
dc.publisherElsevier, Amsterdam
dc.relationinfo:eu-repo/grantAgreement/MESTD/MPN2006-2010/20049/RS//
dc.rightsrestrictedAccess
dc.sourceFood Research International
dc.subjectBeeren
dc.subjectGanoderma lucidumen
dc.subjectFunctional propertiesen
dc.subjectTerpenoidsen
dc.subjectSensory propertiesen
dc.titleGanoderma lucidum - Medical mushroom as a raw material for beer with enhanced functional propertiesen
dc.typearticle
dc.rights.licenseARR
dc.citation.epage2269
dc.citation.issue9
dc.citation.other43(9): 2262-2269
dc.citation.rankM21
dc.citation.spage2262
dc.citation.volume43
dc.identifier.doi10.1016/j.foodres.2010.07.014
dc.identifier.scopus2-s2.0-77957367110
dc.identifier.wos000283641700004
dc.type.versionpublishedVersion


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