Please use this identifier to cite or link to this item:
https://open.uns.ac.rs/handle/123456789/12933
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Malbaša, Radomir | en_US |
dc.contributor.author | Milanović, Spasenija | en_US |
dc.contributor.author | Lončar, Eva | en_US |
dc.contributor.author | Đurić, Mirjana | en_US |
dc.contributor.author | Carić, Marijana | en_US |
dc.contributor.author | Iličić (Panić), Mirela | en_US |
dc.contributor.author | Kolarov, Ljiljana | en_US |
dc.date.accessioned | 2020-03-03T14:50:27Z | - |
dc.date.available | 2020-03-03T14:50:27Z | - |
dc.date.issued | 2009-01-01 | - |
dc.identifier.issn | 03088146 | en_US |
dc.identifier.uri | https://open.uns.ac.rs/handle/123456789/12933 | - |
dc.description.abstract | This paper investigates the manufacture of milk-based beverages by application of several Kombucha starters. Local Kombucha culture was grown up on three substrates: sweetened black and green tea, and topinambur. Their concentrates were obtained by vacuum-evaporation and amounts of 10% and 15% (v/v) were applied to milk (2.2% fat). The traditional yoghurt starter (B3) was applied for producing control samples. All fermentations were stopped when the pH reached 4.4. Fermentation curves were registered, linear for yoghurt and sigmoidal for Kombucha. Two times faster process was achieved with yoghurt starter. Influence of inoculum concentration on the rate of fermentation was insignificant. Viscosities were higher for Kombucha beverages at lower speeds of spindle, but lower at higher speeds of spindle. Very high sensory scores were achieved for all beverages, after production and after 5-days' storage. © 2008 Elsevier Ltd. All rights reserved. | en_US |
dc.language.iso | en | en_US |
dc.publisher | Elsevier | en_US |
dc.relation.ispartof | Food Chemistry | en_US |
dc.title | Milk-based beverages obtained by Kombucha application | en_US |
dc.type | Journal/Magazine Article | en_US |
dc.identifier.doi | 10.1016/j.foodchem.2008.05.055 | - |
dc.identifier.scopus | 2-s2.0-47849094377 | - |
dc.identifier.url | https://api.elsevier.com/content/abstract/scopus_id/47849094377 | - |
dc.description.version | Published | en_US |
dc.relation.lastpage | 184 | en_US |
dc.relation.firstpage | 178 | en_US |
dc.relation.issue | 1 | en_US |
dc.relation.volume | 112 | en_US |
item.grantfulltext | none | - |
item.fulltext | No Fulltext | - |
crisitem.author.dept | Tehnološki fakultet, Katedra za primenjene i inženjerske hemije | - |
crisitem.author.dept | Tehnološki fakultet, Katedra za inženjerstvo konzervirane hrane | - |
crisitem.author.orcid | 0000-0003-0230-4852 | - |
crisitem.author.orcid | 0000-0003-4762-2897 | - |
crisitem.author.parentorg | Tehnološki fakultet | - |
crisitem.author.parentorg | Tehnološki fakultet | - |
Appears in Collections: | TF Publikacije/Publications |
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