Please use this identifier to cite or link to this item:
https://open.uns.ac.rs/handle/123456789/1635
Title: | Chemical composition and biological activity of novel types of kombucha beverages with yarrow | Authors: | Vitas, Jasmina Cvetanović, Aleksandra Mašković, Pavle Švarc-Gajić, Jaroslava Malbaša, Radomir |
Issue Date: | 1-May-2018 | Publisher: | Elsevier | Journal: | Journal of Functional Foods | Abstract: | © 2018 Elsevier Ltd Kombucha beverages were produced by fermentation of new types of substrates – yarrow infusions and yarrow subcritical water extracts (SWE). Fermentation process parameters (pH, total acidity and yield of biomass), chemical composition (organic acids, total phenols and flavonoids and vitamin C content) and sensory analysis indicated that SWE were more suitable substrates for successful fermentation. Products obtained on infusions had more pronounced anticancer and antimicrobial properties whereas beverages produced on SWE had higher antioxidant potential. | URI: | https://open.uns.ac.rs/handle/123456789/1635 | ISSN: | 17564646 | DOI: | 10.1016/j.jff.2018.02.019 |
Appears in Collections: | TF Publikacije/Publications |
Show full item record
SCOPUSTM
Citations
84
checked on May 3, 2024
Page view(s)
47
Last Week
14
14
Last month
0
0
checked on May 10, 2024
Google ScholarTM
Check
Altmetric
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.