Modeling and Optimization of Herb-Fortified Fresh Kombucha Cheese: An Artificial Neural Network Approach for Enhancing Quality Characteristics.

Loncar, Biljana; Pezo, Lato; Ilicic, Mirela; Kanuric, Katarina; Vukic, Dajana; Degenek, Jovana; Vukic, Vladimir

Loncar, Biljana; Pezo, Lato; Ilicic, Mirela; Kanuric, Katarina; Vukic, Dajana; Degenek, Jovana; Vukic, Vladimir.

Afiliação

Loncar B; Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia.
Pezo L; Institute of General and Physical Chemistry, Studentski trg 12/V, 11000 Belgrade, Serbia.
Ilicic M; Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia.
Kanuric K; Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia.
Vukic D; Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia.
Degenek J; Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia.
Vukic V; Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia.

Foods ; 13(4)2024 Feb 10.

Article em En | MEDLINE | ID: mdl-38397525

Palavras-chave

ANN modeling; Salvia officinalis; Thymus serpyllum L.; antimicrobial potential; antioxidant activity; extracts; fresh cheese; kombucha; optimal formulation

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Texto completo: 1 Base de dados: MEDLINE Idioma: En Ano de publicação: 2024 Tipo de documento: Article