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The Effect of In Vitro Digestion on Antioxidant, ACE-Inhibitory and Antimicrobial Potentials of Traditional Serbian White-Brined Cheeses
(Basel : MDPI, 2019)
This study deals with the effect ofin vitrodigestion on the functional potential of traditionalSerbian white-brined cheeses. The total antioxidant capacity, reducing power and iron (II) chelatingproperties as well as ...
The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional Serbian white- brined cheeses / Utjecaj in vitro digestije na antioksidativna svojstva u vodi topljivih i netopljivih proteinskih frakcija tradicionalnih srpskih bijelih sireva u salamuri
(Zagreb : Hrvatska mljekarska udruga, 2020)
The influence of simulated in vitro digestion on antioxidant potential of protein fractions of traditional
Serbian white-brined cheeses was investigated. Water-soluble (WSF) and water- insoluble fractions
(WINF) of three ...
Microencapsulation of anthocyanins from blue maize and their fate during in vitro gastrointestinal digestion
(Beograd : Univerzitet u Beogradu, Poljoprivredni fakultet, 2022)
Although the results provided the evidence of high levels of health beneficial phytochemicals
of colored maize [1], it is currently being produced only in small amounts for making
specialty foods or for use in ornamentation ...