Zobrazeno 1 - 10
of 149
pro vyhledávání: '"Dane, Bicanic"'
Autor:
Gitta Ficzek, Svjetlana Luterotti, Dane Bicanic, Ruud Spruijt, Josephus G. Buijnsters, László Szalay, György Végvári, Ottó Dóka
Publikováno v:
Food Technology and Biotechnology, Vol 51, Iss 4, Pp 453-459 (2013)
Photoacoustic spectroscopy (PAS) and reflectance colorimetry are suggested as new tools for the analysis of total carotenoids in lyophilized apricot powders. The data obtained by these two techniques from seven apricot cultivars were compared to thos
Externí odkaz:
https://doaj.org/article/2ca25500a87440d0bff0f725b45004e9
Publikováno v:
Food Technology and Biotechnology, Vol 50, Iss 3, Pp 350-354 (2012)
The front configuration photopyroelectric method has been used to determine, in a nondestructive fashion, thermal effusivity of the yolk and the white of eggs of several bird species as well as of the blends of a single egg yolk and egg white (also c
Externí odkaz:
https://doaj.org/article/c4eb481b2bfb473ab6cbe8189a13ffe3
Publikováno v:
Microchemical Journal, 135, 100-104
Microchemical Journal 135 (2017)
Microchemical Journal 135 (2017)
The analytical performance of the newly proposed laser-based photoacoustic spectroscopy (LPAS) and colorimetric method for quantification of anthocyanin (E163) in commercially available hard boiled candies are compared to that of the spectrophotometr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::105c620cd86dd39821a9b6ba580e21af
https://doi.org/10.1016/j.microc.2017.08.013
https://doi.org/10.1016/j.microc.2017.08.013
Publikováno v:
Nova Biotechnologica et Chimica, Vol 16, Iss 1, Pp 61-67 (2017)
Nova Biotechnologica et Chimica, 16(1), 61-67
Nova Biotechnologica et Chimica 16 (2017) 1
Nova Biotechnologica et Chimica, 16(1), 61-67
Nova Biotechnologica et Chimica 16 (2017) 1
A relatively novel approach for easy and quick determination of rutin in buckwheat grain is suggested. The rutin content of the grain in seven common buckwheat (Fagopyrum esculentum) and six Tartary buckwheat (Fagopyrum tataricum) varieties was inves
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3f8484e6732ef5c68c32c61a277dcf37
http://www.degruyter.com/view/j/nbec.2017.16.issue-1/nbec-2017-0009/nbec-2017-0009.xml?format=INT
http://www.degruyter.com/view/j/nbec.2017.16.issue-1/nbec-2017-0009/nbec-2017-0009.xml?format=INT
Publikováno v:
International Journal of Thermophysics, 36(9), 2370-2379
International Journal of Thermophysics 36 (2015) 9
International Journal of Thermophysics 36 (2015) 9
Carotenes, found in a diversity of fruit-containing foods, are important sources of antioxidants; a good example is apricot jam. In the study described in this paper, both the total carotenoid content (TCC) as well as the content of $$\upbeta $$ -car
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e140a850681c6c2b8cd2cffedbeef57e
https://doi.org/10.1007/s10765-015-1868-5
https://doi.org/10.1007/s10765-015-1868-5
Publikováno v:
Food Control 48 (2015)
Food Control, 48, 67-74
Food Control, 48, 67-74
This report adds to the ongoing vivid dispute on the fate of carotenes in tomato upon thermal processing. Although many papers dealing with changes in the raw tomatoes during industrial treatment have already appeared, data on the fate of finished, p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a1d084d9efd0952f1dbdcea5c18c49a1
https://doi.org/10.1016/j.foodcont.2014.06.004
https://doi.org/10.1016/j.foodcont.2014.06.004
Autor:
Dane, Bicanic1 (AUTHOR)
Publikováno v:
Instrumentation Science & Technology. Jan-Apr2006, Vol. 34 Issue 1/2, p1-7. 7p.
Publikováno v:
European Food Research and Technology. 236:963-968
Laser photoacoustic spectroscopy (PAS) and colorimetry have been used to rapidly and accurately determine the content of fat-free cocoa solids in dark chocolates. Both techniques are inexpensive and require only a one-time calibration step versus a m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b0a03c42a217d3323cd7e69456820bb2
https://doi.org/10.1007/s00217-013-1954-5
https://doi.org/10.1007/s00217-013-1954-5
Publikováno v:
Food Biophysics, 6(4), 497-502
Food Biophysics 6 (2011) 4
Food Biophysics 6 (2011) 4
This paper reports, the Laser Induced Breakdown Spectroscopy (LIBS) studies and structure elucidation of compounds isolated from the fruit extract of Moringa oleifera and also deals with their possible effects on some bacterial strains viz. Staphyloc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::52c6de78250fbd1a1fb168359efc423b
https://doi.org/10.1007/s11483-011-9231-2
https://doi.org/10.1007/s11483-011-9231-2
The effect of the fat content on the thermal effusivity of foods: an inverse photopyroelectric study
Publikováno v:
International journal of Food Properties 14 (2011) 3
International journal of Food Properties, 14(3), 666-674
International journal of Food Properties, 14(3), 666-674
Photopyroelectric (PPE) methods belong to the class of photothermal techniques and provide the means for determining some thermal properties of foods in a relatively fast and simple way. In particular, the inverse variant of the photopyroelectric met
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9bd14cb518491e5d32841adcb86a643e
https://doi.org/10.1080/10942912.2010.498543
https://doi.org/10.1080/10942912.2010.498543