Gubić, J.M.

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9625193f-060c-4b9a-88b2-378b1cadda2a
  • Gubić, J.M. (1)
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Author's Bibliography

The dynamics of the fermentation process and sensorial evaluation of sauerkraut, cultivar Futoški and hybrid bravo-comparative study

Cvetković, B.R.; Pestorić, M.V.; Gubić, J.M.; Novaković, A.R.; Mastilović, Jasna; Kevrešan, Žarko S.; Červenski, Janko

(University of Novi Sad, Faculty of Technology, 2012) 

TY  - CONF
AU  - Cvetković, B.R.
AU  - Pestorić, M.V.
AU  - Gubić, J.M.
AU  - Novaković, A.R.
AU  - Mastilović, Jasna
AU  - Kevrešan, Žarko S.
AU  - Červenski, Janko
PY  - 2012
UR  - http://fiver.ifvcns.rs/handle/123456789/1176
AB  - Preservation of foods by fermentation is a widely practiced and ancient technology. Lactic acid bacteria because of their unique metabolic characteristics are involved in many fermentation processes of milk, meats, cereals and vegetables. The fermentation of white cabbage into sauerkraut traditionally proceeds in the presence of salt. White cabbage, cultivar Futoški has protected geographical origin according to domestic legislations because of its specific physical and sensory characteristics, as native as well as sauerkraut. The objective of this study was to follow the dynamics of biofermentation parameters for white cabbage, cultivar Futoški and hybrid Bravo. These two varieties were spontaneous fermented traditionally with addition of salt in concentrations of 2%. Fermentation process was conducted under anaerobic conditions at temperature of 18oC. Organic acids and pH were determinate in defined time intervals during fermentation process. Cabbage heads were also sensorially evaluated in native form before the beginning of fermentation as well as sauerkraut. Sensory evaluation was performed by 4 trained panelists in four measurements. Experiment showed that white cabbage, cultivar Futoški has more acceptable sensory characteristics and faster achievement of completion of fermentation of cabbage tissue.
PB  - University of Novi Sad, Faculty of Technology
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - The dynamics of the fermentation process and sensorial evaluation of sauerkraut, cultivar Futoški and hybrid bravo-comparative study
EP  - 1364
SP  - 1360
UR  - https://hdl.handle.net/21.15107/rcub_fiver_1176
ER  - 
@conference{
author = "Cvetković, B.R. and Pestorić, M.V. and Gubić, J.M. and Novaković, A.R. and Mastilović, Jasna and Kevrešan, Žarko S. and Červenski, Janko",
year = "2012",
abstract = "Preservation of foods by fermentation is a widely practiced and ancient technology. Lactic acid bacteria because of their unique metabolic characteristics are involved in many fermentation processes of milk, meats, cereals and vegetables. The fermentation of white cabbage into sauerkraut traditionally proceeds in the presence of salt. White cabbage, cultivar Futoški has protected geographical origin according to domestic legislations because of its specific physical and sensory characteristics, as native as well as sauerkraut. The objective of this study was to follow the dynamics of biofermentation parameters for white cabbage, cultivar Futoški and hybrid Bravo. These two varieties were spontaneous fermented traditionally with addition of salt in concentrations of 2%. Fermentation process was conducted under anaerobic conditions at temperature of 18oC. Organic acids and pH were determinate in defined time intervals during fermentation process. Cabbage heads were also sensorially evaluated in native form before the beginning of fermentation as well as sauerkraut. Sensory evaluation was performed by 4 trained panelists in four measurements. Experiment showed that white cabbage, cultivar Futoški has more acceptable sensory characteristics and faster achievement of completion of fermentation of cabbage tissue.",
publisher = "University of Novi Sad, Faculty of Technology",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "The dynamics of the fermentation process and sensorial evaluation of sauerkraut, cultivar Futoški and hybrid bravo-comparative study",
pages = "1364-1360",
url = "https://hdl.handle.net/21.15107/rcub_fiver_1176"
}
Cvetković, B.R., Pestorić, M.V., Gubić, J.M., Novaković, A.R., Mastilović, J., Kevrešan, Ž. S.,& Červenski, J.. (2012). The dynamics of the fermentation process and sensorial evaluation of sauerkraut, cultivar Futoški and hybrid bravo-comparative study. in CEFood 2012 - Proceedings of 6th Central European Congress on Food
University of Novi Sad, Faculty of Technology., 1360-1364.
https://hdl.handle.net/21.15107/rcub_fiver_1176
Cvetković B, Pestorić M, Gubić J, Novaković A, Mastilović J, Kevrešan ŽS, Červenski J. The dynamics of the fermentation process and sensorial evaluation of sauerkraut, cultivar Futoški and hybrid bravo-comparative study. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:1360-1364.
https://hdl.handle.net/21.15107/rcub_fiver_1176 .
Cvetković, B.R., Pestorić, M.V., Gubić, J.M., Novaković, A.R., Mastilović, Jasna, Kevrešan, Žarko S., Červenski, Janko, "The dynamics of the fermentation process and sensorial evaluation of sauerkraut, cultivar Futoški and hybrid bravo-comparative study" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):1360-1364,
https://hdl.handle.net/21.15107/rcub_fiver_1176 .
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