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Pregled bibliografske jedinice broj: 764958

Improved Properties and Microbiological Safety of Novel Cottage Cheese Containing Spices


Josipović, Renata; Medverec Knežević, Zvonimira; Frece, Jadranka; Markov, Ksenija; Kazazić, Snježana; Mrvčić, Jasna
Improved Properties and Microbiological Safety of Novel Cottage Cheese Containing Spices // Food technology and biotechnology, 53 (2015), 4; 454-462 doi:10.17113/ftb.53.04.15.4029 (međunarodna recenzija, članak, znanstveni)


Naslov
Improved Properties and Microbiological Safety of Novel Cottage Cheese Containing Spices

Autori
Josipović, Renata ; Medverec Knežević, Zvonimira ; Frece, Jadranka ; Markov, Ksenija ; Kazazić, Snježana ; Mrvčić, Jasna

Izvornik
Food technology and biotechnology (1330-9862) 53 (2015), 4; 454-462

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Spice; cheese; food spoilage bacteria; phenols; antioxidant activity

Sažetak
The study focuses on developing novel cottage cheese containing spices with acceptable sensory properties, increased nutrition quality and extended shelf life. Thirty types of cheese with added fresh and dried parsley, dill, pepper, garlic and rosemary were produced. Characterization of phenolic compounds, antioxidant capacity and antibacterial activity of spices and supplement cheese samples were evaluated. The cheese containing spices showed excellent sensory properties, with the best results obtained with fresh sweet red pepper. The highest antioxidant and antibacterial activity had dry rosemary due to the presence of high concentrations of caffeic and rosmarinic acid as well as high concentration of flavones and phenolic diterpenes. Examined spice extracts in vitro and in situ effectively reduce numbers of food borne pathogen like Salmonella typhimurium, Escherichia coli, Staphylococcus aureus and Listeria monocytogenes and therefore have potential as natural preservatives and antioxidants.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija



POVEZANOST RADA


Ustanove
Hrvatski zavod za javno zdravstvo,
Prehrambeno-biotehnološki fakultet, Zagreb,
Institut "Ruđer Bošković", Zagreb

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus


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