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ANTIOXIDANT, ANTIRADICAL AND IN VITRO INVESTIGATION OF HEALTH PROPERTIES OF SOUR CHERRY WINE

  • At: 2019 FIP Congress in AbuDhabi (United Arab Emirates)
  • Type: Poster
  • By: ČAKAR, Uroš (Faculty of Pharmacy, University of Belgrade, Serbia)
  • Co-author(s): Uroš Čakar: Faculty of Pharmacy, University of Belgrade, Belgrade, Serbia
    Nađa Grozdanić: Institute for Oncology and Radiology of Serbia, Experimental Oncology, Belgrade, Serbia
    Aleksandar Petrović: Faculty of Agriculture, University of Belgrade, Belgrade, Serbia
    Nikolina Lisov: Faculty of Agriculture, University of Belgrade, Belgrade, Serbia
    Vlatka Vajs: Institute for Chemistry, Technology and Metallurgy, University of Belgrade , Belgrade, Serbia
    Branislav Nastasijević: Vinča Institute of Nuclar Sciences, University of Belgrade, Belgrade, Serbia
    Brižita Đorđrvic: Faculty of Pharmacy, University of Belgrade, Belgrade, Serbia
  • Abstract:

    Background

    Cherry fruit and it derived products are significant in nutrition since they exhibit beneficial health effects on human organism. Wine from fruits showed interesting antioxidant, antiradical and health properties.

    Methods

    Wines were produced with addition of sugar and enzyme before fermentation and without addition. Two different yeasts

    ..

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Last update 13 May 2019

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