Search Results - "Tumbas-Šaponjac Vesna T."

Antioxidant and Antibacterial Activity of the Beverage Obtained by Fermentation of Sweetened Lemon Balm
( Melissa officinalis L.) Tea with Symbiotic Consortium 
of Bacteria and Yeasts by Velićanski, Aleksandra S, Cvetković, Dragoljub D, Markov, Siniša L, Šaponjac, Vesna T Tumbas, Vulić, Jelena J

“…Kombucha is a fermented tea beverage which is traditionally prepared by fermenting sweetened black or green tea ( L.) with symbiotic consortium of bacteria and…”
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In vivo and in vitro antioxidant effects of beetroot pomace extracts by Vulić, Jelena J., Ćebović, Tatjana N., Čanadanović-Brunet, Jasna M., Ćetković, Gordana S., Čanadanović, Vladimir M., Djilas, Sonja M., Tumbas Šaponjac, Vesna T.

“…Beetroot pomace, processing by-product from food industry, was investigated in this work. Free radical scavenging activity of Detroit, Cardeal-F1, Egyptian,…”
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Bioactivity of Meeker and Willamette raspberry (Rubus idaeus L.) pomace extracts by Četojević-Simin, Dragana D., Velićanski, Aleksandra S., Cvetković, Dragoljub D., Markov, Siniša L., Ćetković, Gordana S., Tumbas Šaponjac, Vesna T., Vulić, Jelena J., Čanadanović-Brunet, Jasna M., Djilas, Sonja M.

“…•Pomace extracts are rich in phenolics and possess DPPH radical scavenging activity.•Both extracts inhibit the growth of all tested bacteria at low…”
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Antioxidant activity according to bioactive compounds content in dried pumpkin waste by Stajcic, Sladjana, Pezo, Lato, Cetkovic, Gordana, Canadanovic-Brunet, Jasna, Mandic, Anamarija, Tumbas-Saponjac, Vesna, Vulic, Jelena, Travicic, Vanja, Belovic, Miona

“…In this study, for the preparation of dried pumpkin waste, freeze-drying and oven-drying (at 50?C and 65?C) were applied. Effect of drying methods on physical…”
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Optimization of the bioactive compounds content in raspberry during freeze-drying using response surface method by Tumbas-Šaponjac Vesna T., Ćetković Gordana S., Stajčić Slađana M., Vulić Jelena J., Čanadanović-Brunet Jasna M., Đilas Sonja M.

“…The production of high-quality freeze-dried raspberry was studied by response surface method. Two independent variables, temperature (X1) and time (X2) were…”
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Bioactive Compounds and Antioxidant Properties of Goji fruits (Lycium barbarum L.) Cultivated in Serbia by Vulić, Jelena J., Čanadanović-Brunet, Jasna M., Ćetković, Gordana S., Djilas, Sonja M., Tumbas Šaponjac, Vesna T., Stajčić, Sladjana S.

“…Objective: Goji fruit extracts, methanol (MGE) and hexane (HGE), were subjected to evaluation as potential source of phenolic antioxidants and antiradical…”
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Optimisation of Beetroot Juice Encapsulation by Freeze-Drying by Tumbas Šaponjac, Vesna, Čanadanović-Brunet, Jasna, Ćetković, Gordana, Jakišić, Mirjana, Vulić, Jelena, Stajčić, Slađana, Šeregelj, Vanja

“…Sensitivity of natural antioxidants could be improved using encapsulation technologies. In this study, encapsulation of beetroot juice (BJ) with soy proteins…”
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Simulated gastrointestinal digestion and storage stability of tomato waste encapsulates by Stajčić Slađana M., Čanadanović-Brunet Jasna M., Ćetković Gordana S., Tumbas-Šaponjac Vesna T., Vulić Jelena J., Šeregelj Vanja N.

“…The application of bioactive antioxidant compounds is limited because of their instability. To overcome this drawback, different protection systems including…”
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Encapsulation of carotenoids extracted from tomato waste by Stajčić Slađana M., Ćetković Gordana S., Čanadanović-Brunet Jasna M., Tumbas-Šaponjac Vesna T., Vulić Jelena J., Šeregelj Vanja N.

“…Utilization of carotenoids as a nutraceutical ingredients or natural colorants within foods is currently limited due to their instability. Encapsulation is one…”
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Extraction and encapuslation of bioactive compounds from carrots by Šeregelj Vanja N., Ćetković Gordana S., Čanadanović-Brunet Jasna M., Tumbas-Šaponjac Vesna T., Vulić Jelena J., Stajčić Slađana S.

“…Carrot is an important root vegetable rich in bioactive compounds like carotenoids and polyphenols with appreciable levels of several other functional…”
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Antioxidant, antiproliferative and antimicrobial activity of freeze-dried raspberry by Vulić Jelena J., Velićanski Aleksandra S., Četojević-Simin Dragana D., Tumbas-Šaponjac Vesna T., Đilas Sonja M., Cvetković Dragoljub D., Markov Siniša L.

“…The main chemical composition, i.e. the total content of bioactive compounds (phenolics 2209.86 ± 70.32 mg GAE/100g FDR, flavonoids 831.87 ± 12.61 mg R/100g…”
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Polyfloral, linden and acacia honeys with dried cherries after three months of storage - antioxidant and sensory evaluation by Vulić Jelena J., Čanadanović-Brunet Jasna M., Ćetković Gordana S., Đilas Sonja M., Tumbas-Šaponjac Vesna T., Stajčić Slađana M.

“…Samples of three types of honey: polyfloral (PH), linden (LH) and acacia (AH,) without and with addition of dried cherries (40%) were analyzed before and after…”
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Optimization of the composition of the powdered cereal sprouts mixtures by Tumbas-Šaponjac Vesna T., Šeregelj Vanja R., Ćetković Gordana S., Čanadanović-Brunet Jasna M., Đilas Sonja M.

“…Sprouts of cereals have received significant attention as functional food due to their nutritional and functional value. Consumption of sprouts has become…”
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Bioactive compounds and antioxidant properties of dried apricot by Čanadanović-Brunet Jasna M., Vulić Jelena J., Ćetković Gordana S., Đilas Sonja M., Tumbas-Šaponjac Vesna T.

“…Dried apricot was extracted using two different solvents: 80% ethanol and hexane. The contents of total phenolics, flavonoids and anthocyanins were determined…”
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Bioactivity of Meeker and Willamette raspberry (Rubus idaeus L.) pomace extracts by CETOJEVIC-SIMIN, Dragana D, VELICANSKI, Aleksandra S, CVETKOVIC, Dragoljub D, MARKOV, Sinisa L, CETKOVIC, Gordana S, TUMBAS SAPONJAC, Vesna T, VULIC, Jelena J, CANADANOVIC-BRUNET, Jasna M, DJILAS, Sonja M

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Antioksidativna i antibakterijska aktivnost fermentiranog napitka od melise (Melissa officinalis L.) dobivenog s pomoću simbiotičke kulture bakterija i kvasaca by Velićanski, Aleksandra S., Cvetković, Dragoljub D., Markov, Siniša L., Tumbas Šaponjac, Vesna T., Vulić, Jelena J.

“…Kombucha je napitak koji se tradicionalno dobiva fermentacijom zaslađenog crnog ili zelenog čaja (Camellia sinensis L.) s pomoću simbiotičke kulture bakterija…”
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