Strawberry tree fruits (Arbutus unedo L.): Bioactive composition, cellular antioxidant activity, and 3D printing of functional foods.

Autor: Bebek Markovinović A; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia. Electronic address: anica.bebek.markovinovic@pbf.unizg.hr., Brdar D; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia., Putnik P; Department of Food Technology, University North, Trg dr. Žarka Dolinara 1, 48000 Koprivnica, Croatia. Electronic address: pputnik@alumni.uconn.edu., Bosiljkov T; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia. Electronic address: tomislav.bosiljkov@pbf.unizg.hr., Durgo K; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia. Electronic address: ksenija.durgo@pbf.unizg.hr., Huđek Turković A; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia. Electronic address: ana.hudek@pbf.unizg.hr., Brčić Karačonji I; Institute for Medical Research and Occupational Health, Ksaverska cesta 2, 10000 Zagreb, Croatia; Faculty of Health Studies, University of Rijeka, Viktora Cara Emina 5, 51000 Rijeka, Croatia. Electronic address: ibrcic@imi.hr., Jurica K; Special Security Operations Directorate, Ministry of the Interior, Ulica grada Vukovara 33, 10000 Zagreb, Croatia., Pavlić B; Faculty of Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia. Electronic address: bpavlic@uns.ac.rs., Granato D; Bioactivity and Applications Lab, Department of Biological Sciences, University of Limerick, Limerick V94 T9PX, Ireland. Electronic address: daniel.granato@ul.ie., Bursać Kovačević D; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia. Electronic address: danijela.bursac.kovacevic@pbf.unizg.hr.

Publikováno v: Food chemistry [Food Chem] 2024 Feb 01; Vol. 433, pp. 137287. Date of Electronic Publication: 2023 Aug 28.

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Reducing Fat Globules Particle-Size in Goat Milk: Ultrasound and High Hydrostatic Pressures Approach.

Autor: Karlović, S.¹, Bosiljkov, T.¹ tbosilj@pbf.hr, Brnčić, M.¹, Semenski, D.², Dujmić, F.¹, Tripalo, B.¹, Ježek, D.¹

Publikováno v: Chemical & Biochemical Engineering Quarterly. 2014, Vol. 28 Issue 4, p499-507. 9p.

Textural properties of infra red dried apple slices as affected by high power ultrasound pre-treatment

Autor: Brncic, M, Karlovic, S, Rimac, Brncic S, Bosiljkov, T, Ježek, D, Tripalo, B

Publikováno v: African Journal of Biotechnology; Vol 9, No 41 (2010); 6907-6915

Drying is a process frequently used in food industry, often based on the use of conventional methods using heat exchange by conduction or convection. This kind of method may lead to quality loss in structure, texture and sensory characteristics of fi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=78975075580c::3de39053a11a980bcd14352b0a338cb9
https://www.ajol.info/index.php/ajb/article/view/130263

Non-Thermal Ultrasonic Extraction of Polyphenolic Compounds from Red Wine Lees.

Autor: Dujmić F; Laboratory for Thermodynamics, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia., Kovačević Ganić K; Laboratory for Technology and Analysis of Wine, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia., Ćurić D; Laboratory for Cereal Chemistry and Technology, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia., Karlović S; Laboratory for Unit Operations, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia., Bosiljkov T; Laboratory for Unit Operations, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia., Ježek D; Laboratory for Unit Operations, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia., Vidrih R; Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia., Hribar J; Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia., Zlatić E; Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia., Prusina T; Čitluk Winery dd, Kralja Tomislava 28, 88260 Čitluk, Bosnia and Herzegovina., Khubber S; Food Engineering and Nutrition, Center of Innovative and Applied Bioprocessing, Mohali 140306, Punjab, India., Barba FJ; Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, 46100 Burjassot, València, Spain., Brnčić M; Laboratory for Thermodynamics, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2020 Apr 09; Vol. 9 (4). Date of Electronic Publication: 2020 Apr 09.