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The functional food production: Application of stinging nettle leaves and its extracts in the baking of a bread
dc.creator | Đurović, Saša | |
dc.creator | Vujanović, Milena | |
dc.creator | Radojković, Marija | |
dc.creator | Filipović, Jelena | |
dc.creator | Filipović, Vladimir | |
dc.creator | Gašić, Uroš | |
dc.creator | Tešić, Živoslav | |
dc.creator | Mašković, Pavle | |
dc.creator | Zeković, Zoran | |
dc.date.accessioned | 2020-12-23T12:22:04Z | |
dc.date.available | 2900-01-01 | |
dc.date.issued | 2020 | |
dc.identifier.issn | 0308-8146 | |
dc.identifier.uri | https://radar.ibiss.bg.ac.rs/handle/123456789/4067 | |
dc.description.abstract | Stinging nettle is an annual plant. This plant is known for applications in folk medicine, and as the human diet. The stinging nettle leaves has been used to obtain extracts, which are expected to be with a high content of biologically active compounds. Prepared microwave extracts were applied in the formulation of the functional products. The article completes preparation of the bread with addition of the stinging nettle leaves and its extract, and bread’s composition in phenolic acids, flavonoids, micro elements, and macro elements. The biological activity of the prepared bread samples showed significant antioxidant activity. This was especially true against DPPH radicals. It has been shown that it holds a high cytotoxic activity. Leaves themselves decreased the quality of the bread, while the extract improved the quality. It was sensorially confirmed. The article concluded that the extract substitutes leaves in bread as a product of a high benefit. | en |
dc.language.iso | en | sr |
dc.publisher | Elsevier Ltd | sr |
dc.relation | info:eu-repo/grantAgreement/MESTD/Basic Research (BR or ON)/173024/RS// | sr |
dc.relation | info:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31093/RS// | sr |
dc.rights | restrictedAccess | sr |
dc.source | Food Chemistry | sr |
dc.subject | Stinging nettle leaves | sr |
dc.subject | Microwave extract | sr |
dc.subject | Bread formulation | sr |
dc.subject | Chemical composition | sr |
dc.subject | Biological activity | sr |
dc.subject | Technological quality | sr |
dc.title | The functional food production: Application of stinging nettle leaves and its extracts in the baking of a bread | en |
dc.type | article | sr |
dc.rights.license | ARR | sr |
dcterms.abstract | Гашић, Урош; Филиповић, Владимир; Тешић, Живослав; Машковић, Павле; Зековић, Зоран; Ђуровић, Саша; Вујановић, Милена; Радојковић, Марија; Филиповић, Јелена; | |
dc.rights.holder | © 2019 Elsevier Ltd | sr |
dc.citation.volume | 312 | |
dc.identifier.doi | 10.1016/j.foodchem.2019.126091 | |
dc.identifier.pmid | 31901828 | |
dc.identifier.scopus | 2-s2.0-85077238382 | |
dc.identifier.wos | 000507460200047 | |
dc.citation.apa | Đurović, S., Vujanović, M., Radojković, M., Filipović, J., Filipović, V., Gašić, U., et al. (2020). The functional food production: Application of stinging nettle leaves and its extracts in the baking of a bread. Food Chemistry, 312, 126091. | |
dc.citation.vancouver | Đurović S, Vujanović M, Radojković M, Filipović J, Filipović V, Gašić U, Tešić Ž, Mašković P, Zeković Z. The functional food production: Application of stinging nettle leaves and its extracts in the baking of a bread. Food Chem. 2020;312:126091. | |
dc.citation.spage | 126091 | |
dc.type.version | publishedVersion | sr |
dc.citation.rank | aM21 |