Please use this identifier to cite or link to this item:
https://open.uns.ac.rs/handle/123456789/4805
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Popović, Rade | en_US |
dc.contributor.author | Milanović, Spasenija | en_US |
dc.contributor.author | Iličić (Panić), Mirela | en_US |
dc.contributor.author | Ranogajec, Marjan | en_US |
dc.contributor.author | Kanurić (Duraković), Katarina | en_US |
dc.contributor.author | Vukić, Vladimir | en_US |
dc.contributor.author | Vukić (Hrnjez), Dajana | en_US |
dc.date.accessioned | 2019-09-30T08:42:00Z | - |
dc.date.available | 2019-09-30T08:42:00Z | - |
dc.date.issued | 2016-03-01 | - |
dc.identifier.issn | 17226996 | en_US |
dc.identifier.uri | https://open.uns.ac.rs/handle/123456789/4805 | - |
dc.description.abstract | The aim of this study was to compare nutritive, microbiological and rheological characteristics in fermented milk samples produced from milk with different fat content; 0.9% (w/w) and 2.2% (w/w) by kombucha inoculum application. Also, the average cost structure of both beverages was analysed and compared with the cost structure of plain yoghurt with 2.8% fat content. Kombucha fermented milk beverages contain an average 80% of lactic acid bacteria (LAB), and the rest 20% of microorganisms were yeast and acetic acid bacteria (AAB). The samples are a good source of minerals (Ca, K, Na, Mg, P) and vitamins (B1, B2 and B6). Low fat kombucha fermented milk contained a 6.0% lower atherogenic index than beverage with 2.2 % (w/w) fat content. The Sample with 2.2% (w/w) fat content showed higher values of rheological characteristics than the low fat sample. Low fat kombucha fermented milk beverage has a lower average cost for both packaging types. Both drinks can be classified as a high nutritive, valuable and price competitive food that is intended for special consumers categories. | en_US |
dc.language.iso | en | en_US |
dc.publisher | Milano: TKS - Tekno Scienze Publisher | en_US |
dc.relation.ispartof | Agro Food Industry Hi-Tech | en_US |
dc.title | Nutritive characteristics and market prospects of kombucha fermented milk beverages | en_US |
dc.type | Other | en_US |
dc.identifier.scopus | 2-s2.0-84973099666 | - |
dc.identifier.url | https://api.elsevier.com/content/abstract/scopus_id/84973099666 | - |
dc.description.version | Published | en_US |
dc.relation.lastpage | 51 | en_US |
dc.relation.firstpage | 48 | en_US |
dc.relation.issue | 2 | en_US |
dc.relation.volume | 27 | en_US |
item.fulltext | No Fulltext | - |
item.grantfulltext | none | - |
crisitem.author.dept | Ekonomski fakultet, Departman za agrarnu ekonomiju i agrobiznis | - |
crisitem.author.dept | Tehnološki fakultet, Katedra za inženjerstvo konzervirane hrane | - |
crisitem.author.dept | Tehnološki fakultet, Katedra za inženjerstvo konzervirane hrane | - |
crisitem.author.dept | Tehnološki fakultet, Katedra za inženjerstvo konzervirane hrane | - |
crisitem.author.dept | Tehnološki fakultet, Katedra za inženjerstvo konzervirane hrane | - |
crisitem.author.orcid | 0000-0003-4762-2897 | - |
crisitem.author.orcid | 0000-0003-2447-8781 | - |
crisitem.author.orcid | 0000-0002-5712-7251 | - |
crisitem.author.orcid | 0000-0002-9768-1900 | - |
crisitem.author.parentorg | Ekonomski fakultet | - |
crisitem.author.parentorg | Tehnološki fakultet | - |
crisitem.author.parentorg | Tehnološki fakultet | - |
crisitem.author.parentorg | Tehnološki fakultet | - |
crisitem.author.parentorg | Tehnološki fakultet | - |
Appears in Collections: | TF Publikacije/Publications |
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