Zobrazeno 1 - 10
of 29
pro vyhledávání: '"Ivana Ivić"'
Publikováno v:
Glasnik Zaštite Bilja, Vol 46, Iss 6, Pp 104-110 (2023)
Najzastupljenija vina u republici Hrvatskoj su vina sorte graševine. Od ukupne proizvodnje vina udio graševine iznosi čak 40,6 %. U uvjetima vinogradarske regije Slavonija i Hrvatsko Podunavlje od ove se sorte proizvode svi stilovi vina, od „mla
Externí odkaz:
https://doaj.org/article/7992b621d0e6432fabfe65be3e8740e6
Autor:
Anita Pichler, Ivana Ivić, Josip Mesić, Mato Drenjančević, Toni Kujundžić, Tanja Marković, Mirela Kopjar
Publikováno v:
Foods, Vol 13, Iss 1, p 45 (2023)
Stainless-steel tanks and wooden barrels are the most common wine ageing and storage vessels. Wooden barrels are often toasted to improve their chemical composition and influence on wine. The aim of this study was to investigate the changes in Merlot
Externí odkaz:
https://doaj.org/article/1c19da365caf4ea18615ad25d56bf6b1
Publikováno v:
Glasnik Zaštite Bilja, Vol 46, Iss 6, Pp 110-110 (2023)
The most represented wines in the Croatia are Graševina wines. Of the total wine production, Graševina occupies 40.6 %. In the conditions of the wine-growing regions of Slavonia and Croatian Danube, all styles of wine are produced from this variety
Externí odkaz:
https://doaj.org/article/e27f84f6ba514023abe20ea9b1818947
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:
Ivana Ivić, Mirela Kopjar, Jasmina Obhođaš, Andrija Vinković, Jurislav Babić, Josip Mesić, Anita Pichler
Publikováno v:
Membranes, Vol 12, Iss 10, p 1008 (2022)
Wine aroma represents one of the most important quality parameters and it is influenced by various factors, such as climate conditions, viticulture and vinification techniques, storage conditions, etc. Wines produced from conventionally and ecologica
Externí odkaz:
https://doaj.org/article/dd12004f18b147b4b3c1959e775468db
Publikováno v:
Molecules, Vol 27, Iss 9, p 3029 (2022)
Blackberry polyphenols possess various health-promoting properties. Since they are very sensitive to environmental conditions such as the presence of light, oxygen and high temperatures, the application of such compounds is restricted. Fibers are rec
Externí odkaz:
https://doaj.org/article/99032fb049fb4beaa59cec73aa52937b
Publikováno v:
Membranes, Vol 12, Iss 1, p 76 (2022)
Red wine polyphenols are responsible for its colour, astringency, and bitterness. They are known as strong antioxidants that protect the human body from the harmful effects of free radicals and prevent various diseases. Wine phenolics are influenced
Externí odkaz:
https://doaj.org/article/3afdca1a19f1436799031c4540dc6cf0
Publikováno v:
Gels, Vol 7, Iss 4, p 231 (2021)
Microencapsulation is a rapidly evolving technology that allows preservation of various high-value, but unstable, compounds, such as polyphenols and volatiles. These components of chokeberry juice are reported to have various health-promoting propert
Externí odkaz:
https://doaj.org/article/78a6890a581448ffbeb6b44d4d75b54e
Autor:
Mirela Kopjar, Ivana Ivić, Ivana Buljeta, Ina Ćorković, Josipa Vukoja, Josip Šimunović, Anita Pichler
Publikováno v:
Plants, Vol 10, Iss 8, p 1640 (2021)
Citrus fiber/blackberry gels (CBg) can be used for the preparation of various bakery products as well as confectioneries. The objective of this study was to evaluate the influence of the type of disaccharides (sucrose or trehalose) and their percenta
Externí odkaz:
https://doaj.org/article/a1f072d1beec4b29b7a953f30a4132c1
Publikováno v:
Molecules, Vol 26, Iss 14, p 4207 (2021)
Production and storage, the influence of packaging materials and the presence of other ingredients in fruit products can cause changes in flavor compounds or even their loss. Due to these issues, there is a need to encapsulate flavor compounds, and p
Externí odkaz:
https://doaj.org/article/6fccc0f8fe4e4bcfab7ce2e80a241f81