Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Branka Levaj"'
Autor:
Zdenka Pelaić, Zrinka Čošić, Maja Repajić, Sandra Pedisić, Zoran Zorić, Mario Ščetar, Kata Galić, Branka Levaj
Publikováno v:
Food Technology and Biotechnology, Vol 60, Iss 2, Pp 166-177 (2022)
Research background. Potato tissue is damaged during fresh-cut production, which makes fresh-cut potato susceptible to the quality loss and microbiological spoilage. At the same time, such products are desirable due to their convenience; however, the
Externí odkaz:
https://doaj.org/article/b68c81a428004f11b07b75105052127c
Autor:
Mia Kurek, Maja Repajić, Mario Ščetar, Lea Radošević, Sandra Pedisić, Zdenka Pelaić, Branka Levaj, Kata Galić
Publikováno v:
Food Technology and Biotechnology, Vol 60, Iss 4, Pp 520-532 (2022)
SUMMARY Research backgroundRecently, natural plant extracts have been used to increase the nutritional value of food and to potentially reduce the absorbed fat and the formation of acrylamide in fried foods. Literature data on the use of edible poly
Externí odkaz:
https://doaj.org/article/ae15fb9424734aa8ae3b2dd0c1854025
Autor:
Maja Repajić, Danijela Bursać Kovačević, Predrag Putnik, Verica Dragović-Uzelac, Josipa Kušt, Zrinka Čošić, Branka Levaj
Publikováno v:
Food Technology and Biotechnology, Vol 53, Iss 2, Pp 215-222 (2015)
The objective of this study is to investigate the infl uence of cultivar and industrial processing on total polyphenols, anthocyanins, hydroxycinnamic acids and antioxidant activity in concentrated sour cherry (Prunus cerasus L., cvs. Marasca and Obl
Externí odkaz:
https://doaj.org/article/c4456ceabb6d45999db076dc78735eca
Publikováno v:
Food Technology and Biotechnology, Vol 51, Iss 1, Pp 84-91 (2013)
The effect of extraction solvents (30, 50 and 70 % aqueous solutions of ethanol and acetone, and 100 % distilled water), extraction temperature (60 and 90 °C) and extraction time (30, 60 and 90 min) on the composition and mass fraction of polyphenol
Externí odkaz:
https://doaj.org/article/abaec71d7a2d4b9c9e0eca0d8eaff7db
Autor:
Verica Dragović-Uzelac, Ana Brala, Branka Levaj, Danijela Bursać Kovačević, Zvonimir Savić, Ante Biško
Publikováno v:
Food Technology and Biotechnology, Vol 48, Iss 2, Pp 214-221 (2010)
The aim of this study is to evaluate the content of phenolics: total phenols (TPC), flavonoids (TF), anthocyanins (TA), flavan-3-ols (TF3ols), as well as total antioxidant capacity (TAC) and reducing power (RP) in four blueberry cultivars (Vaccinium
Externí odkaz:
https://doaj.org/article/c2a4502949fd4edb964c568ecf9ef145
Autor:
Branka Levaj, Verica Dragović-Uzelac, Karmela Delonga, Karin Kovačević Ganić, Mara Banović, Danijela Bursać Kovačević
Publikováno v:
Food Technology and Biotechnology, Vol 48, Iss 4, Pp 538-547 (2010)
This paper reports about the content of polyphenols and volatiles in fresh fruits of two sour cherry cultivars (Marasca and Oblačinska), some berry fruits (strawberry Maya, raspberry Willamette and wild blueberry) and the corresponding low sugar jam
Externí odkaz:
https://doaj.org/article/0a28820e22324be685432e94c6704d37
Publikováno v:
Food Technology and Biotechnology, Vol 48, Iss 1, Pp 86-93 (2010)
The influence of different stages of maturity on the anthocyanin content and colour parameters in three sour cherry Marasca ecotypes grown in two Dalmatian geographical regions has been studied. Anthocyanins were determined by HPLC-UV/VIS PDA analysi
Externí odkaz:
https://doaj.org/article/84398e6297c84656ba98dde459e416ff