Zobrazeno 1 - 10
of 67
pro vyhledávání: '"Janez Hribar"'
Autor:
Janez Hribar, Vlasta Piližota
Publikováno v:
Food Technology and Biotechnology, Vol 58, Iss 1, Pp 98-100 (2020)
Externí odkaz:
https://doaj.org/article/61a0b530663248209ff38ad3c166c6a8
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 10, Iss 1, Pp 112-117 (2018)
Fruits and vegetables are valuable source of nutritionally important compounds. The aim of novel technologies is to preserve the bioactive compounds with minimal impact on sensory quality and to improve quality control and safety along the food chain
Externí odkaz:
https://doaj.org/article/a131eeabf8e14cb784709894de18751d
Autor:
Doris Kokalj, Janez Hribar, Blaž Cigić, Emil Zlatić, Lea Demšar, Lovro Sinkovič, Helena Šircelj, Grega Bizjak, Rajko Vidrih
Publikováno v:
Food Technology and Biotechnology, Vol 54, Iss 2, Pp 228-235 (2016)
The objective of this study is to investigate the eff ects of irradiation from light-emitting diodes (LEDs) on several fruits during storage. To improve storage and increase the contents of some bioactive compounds, apple, tomato and red bell pepper
Externí odkaz:
https://doaj.org/article/e8ad5009e6824cf689b7e00f8ad17d5f
Autor:
Filip Dujmić, Karin Kovačević Ganić, Duska Ćurić, Sven Karlović, Tomislav Bosiljkov, Damir Ježek, Rajko Vidrih, Janez Hribar, Emil Zlatić, Tihomir Prusina, Sucheta Khubber, Francisco J. Barba, Mladen Brnčić
Publikováno v:
Foods, Vol 9, Iss 4, p 472 (2020)
This study presents the results of conventional aqueous (CE) and non-conventional ultrasound-assisted (UAE) extractions of polyphenolic compounds from lees extracts of red wine varieties (Merlot and Vranac). The effect of ultrasound extraction time (
Externí odkaz:
https://doaj.org/article/52c7cff831154d5cb45c953c01e0e147
Publikováno v:
Czech Journal of Food Sciences, Vol 33, Iss 4, Pp 354-360 (2015)
Prošek dessert wines produced from dried grapes of two native Croatian varieties, one white and one red, had complex volatile compositions. Various categories of volatile compounds were identified using headspace solid-phase microextraction (HS-SPME
Externí odkaz:
https://doaj.org/article/05e3030e01ff40d4907b996784e8733c
Publikováno v:
Czech Journal of Food Sciences, Vol 32, Iss 1, Pp 10-15 (2014)
We determine the total polyphenol content (TPC) and antioxidative potential (AOP) in external and internal leaves of different cultivars of chicory, both before and after storage. We analysed the red cultivars Leonardo, Trevisio, Mesola, Verona, and
Externí odkaz:
https://doaj.org/article/8715deb9cdc2436bbc7fbfaf39bc10c2
Publikováno v:
Food Technology and Biotechnology, Vol 50, Iss 4, Pp 454-460 (2012)
The aim of this study is to determine the impact of atmosphere on the oxidation of ground walnut during storage at 20 °C. Seven varieties of walnut (Juglans regia L.) were ground and stored under O2 or N2 atmospheres in hermetically sealed vials for
Externí odkaz:
https://doaj.org/article/00529b3808d04282ba8e57f45de754fc
Publikováno v:
Food Technology and Biotechnology, Vol 48, Iss 2, Pp 135-142 (2010)
Hydrogenated oils tend to have a higher trans fatty acid (TFA) content than oils that do not contain hydrogenated fats. Prospective epidemiological and case-control studies support a major role of TFAs in the risk of cardiovascular disease. In the pa
Externí odkaz:
https://doaj.org/article/37e9ab66d1fa42a6a267b535a1a7a6a1
Publikováno v:
Czech Journal of Food Sciences, Vol 27, Iss 1, Pp 29-38 (2009)
Phytic acid has been considered to be an antinutrient due to its ability to bind minerals and proteins, either directly or indirectly, thus changing their solubility, functionality, absorption, and digestibility. In this study, the influence of the f
Externí odkaz:
https://doaj.org/article/da209f73f0aa448594cf30214d2bf671
Publikováno v:
Food Technology and Biotechnology, Vol 46, Iss 4, Pp 427-433 (2008)
The influence of different storage conditions on the storability of packaged shredded cabbage has been studied. The cabbage cultivar Fieldrocket was cut and packaged in glass jars and in polyethylene (PE) or polypropylene (PP) film. Several initial a
Externí odkaz:
https://doaj.org/article/99002ba926fa4c6bbd949cfb4e6bf8d3