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Production and characteristics of functional fermented whey based beverages / Proizvodnja i karakteristike funkcionalnih fermentisanih napitaka na bazi surutke
(Univerzitet u Beogradu, Tehnološko-metalurški fakultet, 2015)
Number of whey based products on the market is negligible compared to the number of fermented dairy products, which suggests that the improvement of the whey fermentation process could result in new unconventional products ...
Characterization and application of natural hydrogels for encapsulation of probiotic starter culture / Karakterizacija i primena prirodnih hidrogelova za inkapsulaciju probiotske starter kulture
(Univerzitet u Beogradu, Tehnološko-metalurški fakultet, 2019)
Probiotic cultures are becoming more popular in human nutrition primarily because modern consumers tend to use food products that have a more positive impact on their health. The therapeutic effect of food with added live ...
Production and application of bioactive proteins and peptides from whey / Proizvodnja i primena bioaktivnih proteina i peptida surutke
(Univerzitet u Beogradu, Tehnološko-metalurški fakultet, 2017)
Bioactive peptides are a rapidly developing field of research. During the research it was observed that some peptides which do not show a particular bioactivity become bioactive after ingestion and passing through the ...