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

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