TY  - JOUR
AU  - Caleja, Cristina
AU  - Barros, Lillian
AU  - Antonio, Amilcar L.
AU  - Ćirić, Ana
AU  - Soković, Marina
AU  - Oliveira, M. Beatriz P. P.
AU  - Santos-Buelga, Celestino
AU  - Ferreira, Isabel C. F. R.
PY  - 2015
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/2089
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/3506
AB  - Food industry is focused on the development of novel functional foods   containing health promoting natural ingredients, avoiding the potential   harm of synthetic food additives. In the present work, the antioxidant   and antimicrobial potential of Foeniculum vulgare Mill. (fennel)   decoction (phenolic-enriched extract) was evaluated; after chemical   characterization of the extract by HPLC-DAD-ESI/MS, it was used as   natural ingredient in cottage cheese samples for two purposes: increase   shelf life and bring bioactive properties. The incorporation of   fennelbased ingredients did not alter significantly the nutritional   characteristics of control cottage cheese (without fennel-based   ingredients), but avoided the increase in yellowness (after 7 days of   storage), and the decrease in lactose content (after 14 days of storage)   observed in control samples. Control samples after 14 days of storage,   were the only ones showing signs of degradation. Furthermore, the   incorporation of the fennel decoction improved the antioxidant   properties of cottage cheese, up to 14 days of storage. Overall, fennel   decoction can be used as a natural conservation enhancer in cottage   cheese, while bringing antioxidant properties to the final product. (C)   2014 Elsevier Ltd. All rights reserved.
T2  - Journal of Functional Foods
T1  - Foeniculum uulgare Mill. as natural conservation enhancer and health promoter by incorporation in cottage cheese
VL  - 12
DO  - 10.1016/j.jff.2014.12.016
SP  - 428
EP  - 438
ER  - 

@article{
author = "Caleja, Cristina and Barros, Lillian and Antonio, Amilcar L. and Ćirić, Ana and Soković, Marina and Oliveira, M. Beatriz P. P. and Santos-Buelga, Celestino and Ferreira, Isabel C. F. R.",
year = "2015",
abstract = "Food industry is focused on the development of novel functional foods   containing health promoting natural ingredients, avoiding the potential   harm of synthetic food additives. In the present work, the antioxidant   and antimicrobial potential of Foeniculum vulgare Mill. (fennel)   decoction (phenolic-enriched extract) was evaluated; after chemical   characterization of the extract by HPLC-DAD-ESI/MS, it was used as   natural ingredient in cottage cheese samples for two purposes: increase   shelf life and bring bioactive properties. The incorporation of   fennelbased ingredients did not alter significantly the nutritional   characteristics of control cottage cheese (without fennel-based   ingredients), but avoided the increase in yellowness (after 7 days of   storage), and the decrease in lactose content (after 14 days of storage)   observed in control samples. Control samples after 14 days of storage,   were the only ones showing signs of degradation. Furthermore, the   incorporation of the fennel decoction improved the antioxidant   properties of cottage cheese, up to 14 days of storage. Overall, fennel   decoction can be used as a natural conservation enhancer in cottage   cheese, while bringing antioxidant properties to the final product. (C)   2014 Elsevier Ltd. All rights reserved.",
journal = "Journal of Functional Foods",
title = "Foeniculum uulgare Mill. as natural conservation enhancer and health promoter by incorporation in cottage cheese",
volume = "12",
doi = "10.1016/j.jff.2014.12.016",
pages = "428-438"
}

Caleja, C., Barros, L., Antonio, A. L., Ćirić, A., Soković, M., Oliveira, M. B. P. P., Santos-Buelga, C.,& Ferreira, I. C. F. R.. (2015). Foeniculum uulgare Mill. as natural conservation enhancer and health promoter by incorporation in cottage cheese. in Journal of Functional Foods, 12, 428-438.
https://doi.org/10.1016/j.jff.2014.12.016

Caleja C, Barros L, Antonio AL, Ćirić A, Soković M, Oliveira MBPP, Santos-Buelga C, Ferreira ICFR. Foeniculum uulgare Mill. as natural conservation enhancer and health promoter by incorporation in cottage cheese. in Journal of Functional Foods. 2015;12:428-438.
doi:10.1016/j.jff.2014.12.016 .

Caleja, Cristina, Barros, Lillian, Antonio, Amilcar L., Ćirić, Ana, Soković, Marina, Oliveira, M. Beatriz P. P., Santos-Buelga, Celestino, Ferreira, Isabel C. F. R., "Foeniculum uulgare Mill. as natural conservation enhancer and health promoter by incorporation in cottage cheese" in Journal of Functional Foods, 12 (2015):428-438,
https://doi.org/10.1016/j.jff.2014.12.016 . .