Приказ основних података о документу

dc.creatorKrunić, Tanja
dc.creatorObradović, Nataša
dc.creatorBulatović, Maja
dc.creatorVukašinović-Sekulić, Maja
dc.creatorTrifković, Kata T.
dc.creatorRakin, Marica
dc.date.accessioned2021-03-10T13:34:20Z
dc.date.available2021-03-10T13:34:20Z
dc.date.issued2017
dc.identifier.issn0367-598X
dc.identifier.urihttp://TechnoRep.tmf.bg.ac.rs/handle/123456789/3745
dc.description.abstractThe main objectives of this paper were to study the influence of the carrier material used for encapsulation and of bead size to fermentative activity and viability of the dairy starter culture Lactoferm ABY 6. Encapsulation of yoghurt culture in beads with diameter of 1 mm provides better results than encapsulation in beads with larger diameter. Alginate beads and chitosan coated beads have proved to be a strong barrier for nutrients from substrate, so samples with those beads have lower viable cell count, lower titratable acidity and higher pH value after 5h of fermentation at 42 degrees C, than samples with WPC-alginate beads. Also those beads have significantly (P lt 0.05) lower cell leaking, than WPC-alginate beads and lower antioxidant capacity. Encapsulation of yoghurt culture in WPC-alginate carrier with diameter of approximately 1mm provided the best characteristics for fermented product. Samples with these beads have significantly (P lt 0.05) higher increase of viable cell number after fermentation, despite of major cell leaking (19.7%). Moreover, sample with these beads have the highest titratable acidity, the lowest pH value after fermentation (the best fermentative activity) and the best antioxidant characteristics.en
dc.publisherSavez hemijskih inženjera, Beograd
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31017/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46010/RS//
dc.rightsopenAccess
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.sourceHemijska industrija
dc.subjectwheyen
dc.subjectencapsulationen
dc.subjectalginateen
dc.subjectchitosanen
dc.subjectWPCen
dc.subjectfermentationen
dc.titleImpact of carrier material on fermentative activity of encapsulated yoghurt culture in whey based substrateen
dc.typearticle
dc.rights.licenseBY-NC-ND
dc.citation.epage48
dc.citation.issue1
dc.citation.other71(1): 41-48
dc.citation.rankM23
dc.citation.spage41
dc.citation.volume71
dc.identifier.doi10.2298/HEMIND150717016K
dc.identifier.fulltexthttp://TechnoRep.tmf.bg.ac.rs/bitstream/id/1570/3742.pdf
dc.identifier.scopus2-s2.0-85016207244
dc.identifier.wos000397234900006
dc.type.versionpublishedVersion


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Приказ основних података о документу