Please use this identifier to cite or link to this item:
Full metadata record
DC FieldValueLanguage
dc.contributor.authorĐurović, Saša-
dc.contributor.authorVujanović M.-
dc.contributor.authorRadojković M.-
dc.contributor.authorFilipović, Jelena-
dc.contributor.authorFilipovic, Vladimir-
dc.contributor.authorGašić, Uroš-
dc.contributor.authorTesic, Zivoslav-
dc.contributor.authorMašković, Pavle-
dc.contributor.authorZeković Z.-
dc.description.abstract© 2019 Elsevier Ltd 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.-
dc.sourceFood Chemistry-
dc.titleThe functional food production: Application of stinging nettle leaves and its extracts in the baking of a bread-
Appears in Collections:Faculty of Agronomy, Čačak

Page views(s)




Files in This Item:
File Description SizeFormat 
  Restricted Access
29.86 kBAdobe PDFThumbnail

Items in SCIDAR are protected by copyright, with all rights reserved, unless otherwise indicated.