Zobrazeno 1 - 10
of 189
pro vyhledávání: '"Anet Režek Jambrak"'
Autor:
Alicia Lee, John Chi-Wei Lan, Anet Režek Jambrak, Jo-Shu Chang, Jun Wei Lim, Kuan Shiong Khoo
Publikováno v:
Food Chemistry: Molecular Sciences, Vol 8, Iss , Pp 100203- (2024)
Fruit and vegetable wastes are linked to the depletion of natural resources and can pose serious health and environmental risks (e.g. eutrophication, water and soil pollution, and GHG emissions) if improperly managed. Current waste management practic
Externí odkaz:
https://doaj.org/article/dd0ccd9eda88448dacd25f8221aa4696
Publikováno v:
Journal of Agriculture and Food Research, Vol 16, Iss , Pp 101059- (2024)
Externí odkaz:
https://doaj.org/article/8430eb0d9d0e4e9c9b2c7d27fe421889
Publikováno v:
Ultrasonics Sonochemistry, Vol 106, Iss , Pp 106880- (2024)
Externí odkaz:
https://doaj.org/article/581f2ab4d959427584688c5f94ab8d02
Autor:
Samuel Jaddu, Shivani Sonkar, Dibyakanta Seth, Madhuresh Dwivedi, Rama Chandra Pradhan, Gulden Goksen, Prakash Kumar Sarangi, Anet Režek Jambrak
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101266- (2024)
Non-thermal technologies, primarily employed for microbial inactivation and quality preservation in foods, have seen a surge in interest, with non-thermal plasma garnering particular attention. Cold plasma exhibits promising outcomes, including enhan
Externí odkaz:
https://doaj.org/article/0560d3c0e5084d389a07015f345a9aeb
Autor:
Akshay Rajendrabhai Bariya, Nikheel Bhojraj Rathod, Ajay Sureshbhai Patel, Jitendra Kumar Bhogilal Nayak, Rahul Chudaman Ranveer, Abeer Hashem, Elsayed Fathi Abd_Allah, Fatih Ozogul, Anet Režek Jambrak, João Miguel Rocha
Publikováno v:
Ultrasonics Sonochemistry, Vol 101, Iss , Pp 106676- (2023)
Ultrasound is a contemporary non-thermal technology that is currently being extensively evaluated for its potential to preserve highly perishable foods, while also contributing positively to the economy and environment. There has been a rise in the d
Externí odkaz:
https://doaj.org/article/33c4c9b26c34458cbd1dd03ceaccd397
Autor:
Josipa Dukić, Karla Košpić, Vanja Kelava, Renata Mavrić, Marinela Nutrizio, Biljana Balen, Ana Butorac, Mecit Halil Öztop, Anet Režek Jambrak
Publikováno v:
Ultrasonics Sonochemistry, Vol 99, Iss , Pp 106535- (2023)
Ultrasound (US) and high voltage electric discharge (HVED) with water as a green solvent represent promising novel non-thermal techniques for protein extraction from sugar beet (Beta vulgaris subsp. vulgaris var. altissima) leaves. Compared to HVED,
Externí odkaz:
https://doaj.org/article/37d91030931c4c68a7453ce763f8c6cf
Autor:
Muhammad Faisal Manzoor, Abid Hussain, Gulden Goksen, Murtaza Ali, Anees Ahmed Khalil, Xin-An Zeng, Anet Režek Jambrak, Jose Manuel Lorenzo
Publikováno v:
Ultrasonics Sonochemistry, Vol 92, Iss , Pp 106257- (2023)
Sonication and dielectric barrier discharge (DBD) plasma are sustainable emerging food processing technologies. The study investigates the impact of sonication, DBD-plasma, and thermal treatment (TT) on wheat sprout juice. The obtained results indica
Externí odkaz:
https://doaj.org/article/03f983ad6aa440829425fa5ae6461581
Autor:
Rai Naveed Arshad, Zulkurnain Abdul-Malek, Ume Roobab, Muhammad Modassar Ali Nawaz Ranjha, Anet Režek Jambrak, Muhammad Imran Qureshi, Nohman Khan, Jose Manuel Lorenzo, Rana Muhammad Aadil
Publikováno v:
Food Chemistry: X, Vol 16, Iss , Pp 100516- (2022)
A circular economy promotes a world-friendly style of economic development, and the main aim is a closed-loop cycle of “resource-production-consumption-regeneration” economic activities. A circular economy can assist in implementing sustainable d
Externí odkaz:
https://doaj.org/article/be88b714ea8e4fe4adbf5fd1468dc64c
Publikováno v:
Food Technology and Biotechnology, Vol 59, Iss 2, Pp 147-161 (2021)
The dairy industry produces large amounts of whey as a by- or co-product, which has led to considerable environmental problems due to its high organic matter content. Over the past decades, possibilities of more environmentally and economically effic
Externí odkaz:
https://doaj.org/article/0f2e5c468b7a48e2a069fe86a29bd0c0
Autor:
Marinela Nutrizio, Slaven Jurić, Damir Kucljak, Silvija Lea Švaljek, Kristina Vlahoviček-Kahlina, Anet Režek Jambrak, Marko Vinceković
Publikováno v:
Foods, Vol 12, Iss 8, p 1570 (2023)
The increased demand for functional food with added health benefits is directing industrial procedures toward more sustainable production of naturally added bioactive compounds. The objective of this research was to investigate the potential of bioac
Externí odkaz:
https://doaj.org/article/df17fc058cef40548d8a72f1a29adfd9