Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Antonela Ninčević Grassino"'
The Nutritional Potential of Avocado By-Products: A Focus on Fatty Acid Content and Drying Processes
Autor:
Roko Marović, Marija Badanjak Sabolović, Mladen Brnčić, Antonela Ninčević Grassino, Kristina Kljak, Sandra Voća, Sven Karlović, Suzana Rimac Brnčić
Publikováno v:
Foods, Vol 13, Iss 13, p 2003 (2024)
The aim of this study was to analyze the content of fatty acids and tocopherols in various components (pulp, seeds, peel) of avocado (Persea americana), which are often neglected as by-products. In addition, the effects of different drying processes
Externí odkaz:
https://doaj.org/article/20f3e08eea854ab6a158c56add6e54a9
Influence of Different Drying Processes on the Chemical and Texture Profile of Cucurbita maxima Pulp
Autor:
Antonela Ninčević Grassino, Sven Karlović, Lea Šošo, Filip Dujmić, Marija Badanjak Sabolović, Marko Marelja, Mladen Brnčić
Publikováno v:
Foods, Vol 13, Iss 4, p 520 (2024)
The effects of hot air (HAD), vacuum (VAD) and conductive (CD) drying on the chemical and textural profiles of Cucurbita maxima pulp were investigated to find suitable drying conditions to avoid postharvest losses of pumpkin. The results showed that
Externí odkaz:
https://doaj.org/article/3b605a17c4ab408e8f1d9aac4a799c36
Autor:
Antonela Ninčević Grassino, Suzana Rimac Brnčić, Marija Badanjak Sabolović, Jana Šic Žlabur, Roko Marović, Mladen Brnčić
Publikováno v:
Molecules, Vol 28, Iss 2, p 858 (2023)
The goal of this review is to provide an overview of the current findings on the major carotenoids and their content in pumpkin products and by-products. The content of total carotenoids and the composition of carotenoids in pumpkins depend mainly on
Externí odkaz:
https://doaj.org/article/24ac144000bf48faa4f63888415911e6
Autor:
Marina Tranfić Bakić, Sandra Pedisić, Zoran Zorić, Verica Dragović-Uzelac, Antonela Ninčević Grassino
Publikováno v:
Acta Chimica Slovenica, Vol 66, Iss 2, Pp 367-377 (2019)
This study describes the application of microwave-assisted extraction (MAE) as an innovative technique for isolation of polyphenols from tomato peel waste. Effects of solvents, temperatures (25, 55 and 90 °C) and times (5 and 10 min) were evaluated
Externí odkaz:
https://doaj.org/article/96d3ea505df14421b083d5dc72f1e8e5
Autor:
Sven Karlović, Filip Dujmić, Suzana Rimac Brnčić, Marija Badanjak Sabolović, Antonela Ninčević Grassino, Marko Škegro, Marko Adrian Šimić, Mladen Brnčić
Publikováno v:
Processes
Volume 11
Issue 2
Pages: 469
Volume 11
Issue 2
Pages: 469
Innovations in food drying processes are usually aimed at reducing drying time and improving the overall properties of dried products. These are important issues from an economic and environmental point of view and can contribute to the sustainabilit
Publikováno v:
International Journal of Electrochemical Science. :857-867
It is well known that corrosion inhibition performance of organic compounds in acidic media depend on their concentration and molecular structures. Therefore, the comparative study of inhibition efficiency of eugenol as aromatic and linalool as linea
Tomato waste is considered as a rich nutrient source containing phytochemicals, among which are carotenoids pigments, therefore it can be recycled for the uses of biologically active compounds. This research carried out and compared carotenoid isolat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::ffe06a09599032364bb76d2281f05cad
https://www.bib.irb.hr/1218046
https://www.bib.irb.hr/1218046
The production and consumption of coffee generates large amounts of waste which, if released into the environment, could cause unacceptable pollution. The search for alternatives for the use of these waste materials, namely coffee silver skin (CSS) a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a813b8a9813693c9d6f0c96b7b46387f
Considering the fact that corrosion of metals and alloys presents a significant problem all over the world, the one of most recently utilized approaches to combat this problem necessitates the researches for employment of new materials, which satisfi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4c92abe3a469b90bec2c70bb2414bcee
https://doi.org/10.21741/9781644901496-3
https://doi.org/10.21741/9781644901496-3
Autor:
Verica Dragović-Uzelac, Marinko Petrović, Jasna Halambek, Zoran Zorić, Tomislav Bosiljkov, Suzana Rimac Brnčić, Antonela Ninčević Grassino, Senka Djaković
Publikováno v:
Waste and Biomass Valorization. 11:4593-4611
The opportunity of tomato peel waste exploitation for simultaneous recoveries of high value compounds, such as pectin, polyphenols and fatty acids (FAs) is presented in this work. Prior to polyphenols and FAs extraction, the pectin removed from tomat