Zobrazeno 1 - 10
of 96
pro vyhledávání: '"Branka, Levaj"'
Publikováno v:
Journal of Agricultural Sciences, Vol 29, Iss 1, Pp 111-121 (2023)
The effect of anti-insect photoselective yellow (mesh size of 2.4x4.8 mm) and Stop Drosophila Normal (mesh size of 0.90x1 mm) nets on the generative and vegetative traits of peach (cv. Suncrest) was studied at an orchard near the city of Čakovec, Cr
Externí odkaz:
https://doaj.org/article/1c29675e53184c8d8e98762dd549466b
Publikováno v:
Glasnik Zaštite Bilja, Vol 45, Iss 6, Pp 128-136 (2022)
Cilj ovog istraživanja bio je ispitati učinak tretiranja eteričnim uljem komorača (FEO) na rok trajanja svježe rezanog krumpira (FCP) te na senzorske karakteristike sirovog te naknadno kuhanog i prženog krumpira. Oguljeni i narezani krumpiri po
Externí odkaz:
https://doaj.org/article/8cff93a31d644736bd2f2422b36c322e
Publikováno v:
Glasnik Zaštite Bilja, Vol 45, Iss 6, Pp 128-136 (2022)
The aim of this study was to investigate the effect of treatment with fennel essential oil (FEO) on the shelf life of fresh-cut potatoes (FCP) and on the sensory characteristics of raw and subsequently boiled and fried potatoes. Peeled and sliced pot
Externí odkaz:
https://doaj.org/article/abd6ff0bcde04b39af596ef490e08e9c
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:
Branka Levaj, Zdenka Pelaić, Kata Galić, Mia Kurek, Mario Ščetar, Milan Poljak, Draženka Dite Hunjek, Sandra Pedisić, Sandra Balbino, Zrinka Čošić, Filip Dujmić, Maja Repajić
Publikováno v:
Agronomy, Vol 13, Iss 8, p 2002 (2023)
Fresh-cut potatoes (FCP), like other fresh-cut (minimally processed) vegetables, are a convenient but highly perishable product. Unlike most fresh-cut vegetables, which are “ready-to-eat”, FCP must be cooked before consumption. Therefore, in addi
Externí odkaz:
https://doaj.org/article/6a4236db06eb4c3d9b589b1ea128a007
Publikováno v:
Mljekarstvo, Vol 69, Iss 2, Pp 125-137 (2019)
The aim of this work was to investigate the influence of olive type (green and black) and content on quality and sensory properties of spreadable cheese with olives. Total solids, pH value, colour (colourimetric), total phenols by Folin-Ciocalteau me
Externí odkaz:
https://doaj.org/article/4e384b1bc704458aa02db9a6454db00c
Publikováno v:
Foods, Vol 10, Iss 8, p 1698 (2021)
UV-C irradiation successfully reduces the growth of microorganisms, but it can also affect the content of phenolics and sugars of fresh-cut potatoes (FCP). This could consequently alter antioxidant capacity of FCP or its potential for acrylamide form
Externí odkaz:
https://doaj.org/article/f2fca94615eb4d0282da8ef9283aaac9
Autor:
Sandra Balbino, Maja Repajić, Tea Solarić, Draženka Dite Hunjek, Dubravka Škevin, Klara Kraljić, Marko Obranović, Branka Levaj
Publikováno v:
Agronomy, Vol 10, Iss 11, p 1773 (2020)
This work examined the influence of cultivar, anti-browning treatment, package atmosphere and storage duration on the oil uptake and polycyclic aromatic hydrocarbons (PAH) levels in fried fresh-cut potato (FCP). Birgit and Lady Claire potato slices w
Externí odkaz:
https://doaj.org/article/3c67d9de8fdb4a56950b4668bc7563ec
Publikováno v:
Carpathian Journal of Food Science and Technology. :25-32
The effect of different UV-C irradiation doses on tubers and sliced potato (with or without sample’s turning during irradiation) on aerobic mesophilic bacteria count (AMB), phenolic composition and visual appearance of potatoes after 24 h storage a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f360643727a2f327f0c4358fa917be75
https://doi.org/10.34302/crpjfst/2021.13.3.2
https://doi.org/10.34302/crpjfst/2021.13.3.2