Zobrazeno 1 - 10
of 44
pro vyhledávání: '"IVANA BULJETA"'
Autor:
Ivana Buljeta, Lidija Jakobek, Daniela Kenjerić, Anita Pichler, Josip Šimunović, Mirela Kopjar
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 16, Iss 1, Pp 64-85 (2024)
Polyphenols receive special attention from consumers and researchers due to their proven health benefits. They are present in different plants, and chokeberries are one of the significant polyphenol sources. Polyphenols found in chokeberries belong t
Externí odkaz:
https://doaj.org/article/360fbe4aad4f4d33a730a53c9d0f4164
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 73, Iss 4, Pp 322-331 (2023)
Dietary fibers and phenolic acids are recognized for their various health benefits; thus, cellulose was selected as a carrier polymer of phenolic acids, including gallic acid and caffeic acid. Dried cellulose particles were prepared through the compl
Externí odkaz:
https://doaj.org/article/3ffea9dea471443887816a3f53d8f330
Publikováno v:
Current Issues in Molecular Biology, Vol 45, Iss 2, Pp 782-798 (2023)
Polyphenols are secondary plant metabolites synthesized during the development of the grape berry as a response to stress conditions. They are important constituents in red wines that contribute to the sensory properties and antioxidant activity of w
Externí odkaz:
https://doaj.org/article/f86c6225a6f7499b9d22c0c6bc5444ec
Publikováno v:
Applied Sciences, Vol 13, Iss 16, p 9309 (2023)
The amount of waste generated by the production of food products has increased over the years, presenting economic and environmental problems. To minimize these problems, it is necessary to valorize food waste in order to explore its further utilizat
Externí odkaz:
https://doaj.org/article/c6aecae7270047d9a24f2a6248ed932a
Autor:
Mirela Kopjar, Ivana Buljeta, Ina Ćorković, Vanja Kelemen, Anita Pichler, Ivana Ivić, Josip Šimunović
Publikováno v:
Foods, Vol 12, Iss 11, p 2104 (2023)
Nowadays, the development of innovative food products with positive health effects is on the rise. Consequently, the aim of this study was a formulation of aggregates based on tart cherry juice and dairy protein matrix to investigate whether differen
Externí odkaz:
https://doaj.org/article/7ff3c55fc1614088ae4265bd3a2c53a6
Autor:
JASMIN LESIČAR, LIDIJA JAKOBEK, JOZO IŠTUK, IVANA BULJETA, SANDRA VOĆA, JANA ŠIC ŽLABUR, MARTINA SKENDROVIĆ BABOJELIĆ
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 12, Iss 1, Pp 110-117 (2020)
Apples are an important source of polyphenols in the human diet. They have also shown many potentially beneficial effects on human health. Old, traditional apple varieties grown in the past could also be valuable varieties but little is known about t
Externí odkaz:
https://doaj.org/article/9f4643238e8f4687819c2c0706e2494a
Publikováno v:
Current Plant Biology, Vol 28, Iss , Pp 100222- (2021)
Anthocyanins and other polyphenols are responsible for the positive effects that consumption of tart cherries and their products has on human health. However, instability of these compounds under processing conditions is a significant problem for fru
Externí odkaz:
https://doaj.org/article/e92940402c714d95a417f05a14efbb69
Publikováno v:
Plants, Vol 11, Iss 24, p 3582 (2022)
Among flavonoids, quercetin has gained special attention due to its positive biological activities. Quercetin’s disadvantages, such as its hydrophobic nature, poor solubility, and permeability, could be overcome by complexation with different polym
Externí odkaz:
https://doaj.org/article/300da3b85f9545b8aca0e6eb43f61999
Publikováno v:
Molecules, Vol 27, Iss 16, p 5069 (2022)
Polyphenols have received great attention as important phytochemicals beneficial for human health. They have a protective effect against cardiovascular disease, obesity, cancer and diabetes. The utilization of polyphenols as natural antioxidants, fun
Externí odkaz:
https://doaj.org/article/6701843ac91842ec85f177fc2bea9572
Publikováno v:
Antioxidants, Vol 11, Iss 8, p 1459 (2022)
The objective of this study was to prepare hydrogels based on pectin and blackberry juice and additionally to fortify those hydrogels with apple fiber. For that purpose, two types of pectin (low methoxylated and high methoxylated) were used, and fort
Externí odkaz:
https://doaj.org/article/721be379a9a74694a104af6c26aba303