Please use this identifier to cite or link to this item:
https://open.uns.ac.rs/handle/123456789/9355
DC Field | Value | Language |
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dc.contributor.author | Iličić (Panić), Mirela | en_US |
dc.contributor.author | Milanović, Spasenija | en_US |
dc.contributor.author | Carić, Marijana | 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.contributor.author | Ranogajec, Marjan | en_US |
dc.date.accessioned | 2019-09-30T09:15:20Z | - |
dc.date.available | 2019-09-30T09:15:20Z | - |
dc.date.issued | 2012-12-01 | - |
dc.identifier.issn | 14507188 | en_US |
dc.identifier.uri | https://open.uns.ac.rs/handle/123456789/9355 | - |
dc.description.abstract | Volatile compounds, affecting flavour of traditional and probiotic fresh cheese, were determined. Functional dairy product-fresh cheese was produced from milk of 2.5% fat content and milk of 4.2% fat content, under the semi-industrial conditions. The traditional starter culture Flora Danica (FD) and a combination of probiotic starter ABT-1 and FD (ABT-1:FD=1:1) were applied as starters. The volatile fractions were isolated by employing the combined simultaneous distillation-extraction technique (SDE). The compounds were identified by gas chromatography - mass spectrometry (GC-MS) and quantified by using standard procedure. Following 19 compounds have been identified: 8 hydrocarbons (decane, undecane, tridecane, tetradecane, pentadecane, hexadecane, octadecane and 2, 6, 10, 14-tetramethyl hexadecane); 6 ketones (2-heptanone, 2-nonanone, 2- undecanone, 2-pentadecanone, 2-heptadecanone and 2-tridecanone); 3 aldehydes (nonanal, tetradecanal and hexadecanal); 1 fatty acid (decanoic acid) and disulfide, bis (1-methylethyl). The highest levels were associated with hexadecanal, 2-pentadecanone, 2-tridecanone, and 2-undecanone in all examined samples, regardless to the starter culture and type of milk used. | en_US |
dc.language.iso | en | en_US |
dc.publisher | Novi Sad: University of Novi Sad, Faculty of Technology, Novi Sad | en_US |
dc.relation.ispartof | Acta Periodica Technologica | en_US |
dc.title | Volatile compounds of functional dairy products | en_US |
dc.type | Article | en_US |
dc.identifier.doi | 10.2298/APT1243011I | - |
dc.identifier.scopus | 2-s2.0-84873573621 | - |
dc.identifier.url | https://api.elsevier.com/content/abstract/scopus_id/84873573621 | - |
dc.description.version | Published | en_US |
dc.relation.lastpage | 19 | en_US |
dc.relation.firstpage | 11 | en_US |
dc.relation.volume | 43 | en_US |
item.fulltext | No Fulltext | - |
item.grantfulltext | none | - |
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 | 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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