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Rosemary essential oils as a promising source of bioactive compounds: Chemical composition, thermal properties, biological activity, and gastronomical perspectives
(MDPI, 2021)
Rosemary (Rosmarinus officinalis L.) is a plant worldwide cultivated mainly for essential oils, extracts, and as a spice. Up-to-date results showed diversity in composition of the essential oils, which may influence their ...
Chemical Composition, Total Phenols and Flavonoids Contents and Antioxidant Activity as Nutritive Potential of Roasted Hazelnut Skins (Corylus avellana L.)
(MDPI, 2020)
The present study evaluates natural composition of Serbian roasted hazelnut skins (HS) with potential role in application as functional nutrient of various food products. Total phenols (TPC) and flavonoids contents (TFC) ...
Assessing the fatty acid, carotenoid, and tocopherol compositions of seeds from apple cultivars (Malus domestica borkh.) grown in norway
(MDPI, 2021)
Apple production generates large amounts of apple pomace including seeds, leading to high transportation costs, public health hazards and undesirable odor. A new reuse strategy of this kind of waste could solve environmental ...
Identification and Quantification of Selected Benzoxazinoids and Phenolics in Germinated Spelt (Triticum spelta)
(MDPI, 2023)
first_pagesettingsOrder Article Reprints Open AccessArticle Identification and Quantification of Selected Benzoxazinoids and Phenolics in Germinated Spelt (Triticum spelta) by Andrej Živković 1ORCID,Dejan Gođevac 2ORCID,Blaž ...
Celery Root Phenols Content, Antioxidant Capacities and Their Correlations after Osmotic Dehydration in Molasses
(MDPI, 2022)
The osmotic dehydration (OD) of celery root in sugar beet molasses was studied at three temperatures (20, 35, and 50 °C) and three immersion periods (1, 3, and 5 h) in order to examine the changes in antioxidant potential ...
Autochthonous enterococcus durans pfmi565 and lactococcus lactis subsp. Lactis bgbu1–4 in bio-control of listeria monocytogenes in ultrafiltered cheese
(MDPI, 2021)
Nowadays, consumers are interested in cheese produced without chemical additives or high-temperature treatments, among which, protective lactic acid bacteria (LAB) cultures could play a major role. In this study, the aims ...