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The optimisation of traditional fermentation process of white cabbage (in relation to biogenic amines and polyamines content and microbiological profile)
(Food Chemistry, 2015)
White cabbage heads cultivar "Futoski" and hybrid "Bravo" were investigated during fermentation process, for 50 days, at different temperature regimes (16-18; 18-20; 20-22 degrees C) and salt concentrations 1, 1.5 and 2%. ...
Possibility of Alternaria toxins reduction by extrusion processing of whole wheat flour
(Food Chemistry, 2016)
This study represents the first report about possibility of reduction of Alternaria toxins in wheat using the extrusion process. Effects of extrusion processing parameters - moisture content (w = 16, 20, 24 g/100 g), feeding ...
Antiradical activity of delphinidin, pelargonidin and malvin towards hydroxyl and nitric oxide radicals: The energy requirements calculations as a prediction of the possible antiradical mechanisms
(Elsevier Sci Ltd, Oxford, 2017)
Naturally occurring flavonoids, delphinidin, pelargonidin and malvin, were investigated experimentally and theoretically for their ability to scavenge hydroxyl and nitric oxide radicals. Electron spin resonance (ESR) ...
Subcritical water extraction as a cutting edge technology for the extraction of bioactive compounds from chamomile: Influence of pressure on chemical composition and bioactivity of extracts
(Elsevier Sci Ltd, Oxford, 2018)
The study was designed to determine the relationship between chemical structure, bioactivity and pressure during the subcritical water extraction (SCW) of chamomile. Extraction was carried out at isothermal conditions (100 ...
Evaluation of the thermal stability and digestibility of heterologously produced banana lectin
(Elsevier Sci Ltd, Oxford, 2010)
The thermal stability of recombinant mannose-specific banana lectin (rBanLec), as well as its stability under conditions of simulated gastro-intestinal fluid (SGF), was investigated. rBanLec was heterologously produced in ...
Physicochemical properties and mineral content of honey samples from Vojvodina (Republic of Serbia)
(Food Chemistry, 2019)
Forty-five honey samples of three honey types - two monofloral (acacia and sunflower) and one polyfloral (meadow) were collected from the Autonomous Province of Vojvodina (Republic of Serbia) and analysed for their ...
The functional food production: Application of stinging nettle leaves and its extracts in the baking of a bread
(Elsevier Ltd, 2020)
Stinging nettle is an annual plant. This plant is known for applications in folk medicine, and as the human diet. The stinging nettle leaves has been used to obtain extracts, which are expected to be with a high content ...
The influence of the extraction temperature on polyphenolic profiles and bioactivity of chamomile (Matricaria chamomilla L.) subcritical water extracts
(Elsevier Sci Ltd, Oxford, 2019)
The main goal of this research was to determine the relationship among chemical structure, bioactivity and temperature of chamomile during subcritical water extraction in isobaric conditions (45 bar) at seven different ...
Tomato pomace extract and organic peppermint essential oil as effective sodium nitrite replacement in cooked pork sausages
(Food Chemistry, 2020)
The effect of supercritical fluid extract of tomato pomace (TP) and essential oil of organic peppermint (PM) on pH, color, residual nitrite content, lipid oxidation (TBARS value) and total plate count (TPC) of cooked pork ...
Recovery of biologically active compounds from stinging nettle leaves part I: Supercritical carbon dioxide extraction
(Food Chemistry, 2022)
Stinging nettle is annual plant from Urticaceae family used as food and medicine. Due to the nonsufficient data, this work aimed to isolate the bioactive compounds from the stinging nettle leaves by supercritical carbon ...