Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Jovana Glusac"'
Autor:
Feng-Chun Yen, Jovana Glusac, Shira Levi, Anton Zernov, Limor Baruch, Maya Davidovich-Pinhas, Ayelet Fishman, Marcelle Machluf
Publikováno v:
Nature Communications, Vol 14, Iss 1, Pp 1-11 (2023)
Abstract With the increasing global demand for meat, cultured meat technologies are emerging, offering more sustainable solutions that aim to evade a future shortage of meat. Here, we demonstrate a cultured meat platform composed of edible microcarri
Externí odkaz:
https://doaj.org/article/b30e7ee2000a467987ab26484461a5d4
Autor:
Jovana Glusac, Ayelet Fishman
Publikováno v:
Trends in Food Science & Technology. 112:507-517
Background Plant-based proteins are in the focus of food science research, partly in response to consumers' growing interest in a more economical and environmentally sustainable diet, as well as the rise in veganism and vegetarianism in Western cultu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1f41a7e249bfb13a37b9510c11ddcd23
https://doi.org/10.1016/j.tifs.2021.04.024
https://doi.org/10.1016/j.tifs.2021.04.024
Publikováno v:
Archives of Biological Sciences, Vol 71, Iss 2, Pp 293-303 (2019)
Paper description: Globular proteins are resistant to crosslinking in enzyme-catalyzed reactions due to the complex structure of protein. We show for the first time that peroxidases from maize and bean roots are capable of crosslinking the globular p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::020b36591d0131874cb5f55260cb47f3
http://www.doiserbia.nb.rs/img/doi/0354-4664/2019/0354-46641900011G.pdf
http://www.doiserbia.nb.rs/img/doi/0354-4664/2019/0354-46641900011G.pdf
Publikováno v:
Food Chemistry. 370:130984
Potato patatin is considered a valuable plant protein by the food industry for its exceptional functional properties and nutritional value. Nonetheless, it has not been widely used due to its low abundance in potatoes and high cost. Pichia pastoris w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e1b319dda1fabca14e744413e72f270a
https://doi.org/10.1016/j.foodchem.2021.130984
https://doi.org/10.1016/j.foodchem.2021.130984
Publikováno v:
Food Hydrocolloids. 82:53-63
The increasing preference of vegetarian and vegan diets has led to the development of new and diverse food formulations based on plant proteins with high nutritive value. Industrial side-products such as functional potato proteins and non-functional
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9a85ee114fcac823c56e1174b72415b4
https://doi.org/10.1016/j.foodhyd.2018.03.046
https://doi.org/10.1016/j.foodhyd.2018.03.046
Publikováno v:
Food chemistry. 315
This study sought to utilize enzymatic crosslinking to modulate the properties of chickpea-stabilized o/w emulsions and determine its effect on digestibility. Oil-in water emulsions were produced from 40% corn oil and 6% chickpea protein (w/w) with/w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ba01235b05a655e1f8871cba2d7fafa7
https://pubmed.ncbi.nlm.nih.gov/32028202
https://pubmed.ncbi.nlm.nih.gov/32028202
Publikováno v:
Food research international (Ottawa, Ont.). 100(Pt 1)
Potato protein (PP) holds great promise as a non-allergenic food ingredient with high nutritional value. Attempts to modulate its functional properties by crosslinking have not been reported to date. The effect of tyrosinase-mediated crosslinking of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::92d5ac672b1e0d5325aa84630abc8387
https://pubmed.ncbi.nlm.nih.gov/28873703
https://pubmed.ncbi.nlm.nih.gov/28873703
Autor:
Anna Zwolinska, Anna Wlodarczyk, Agata Sarniak, Piotr Jan Nowak, Krzysztof P. Rutkowski, Anna Prymont-Przyminska, Jovana Glusac, Piotr Białasiewicz, Dariusz Nowak, Jarosław Markowski, Maciej Krol
Publikováno v:
Journal of the American College of Nutrition. 33:274-287
Regular strawberry consumption augmented plasma antioxidant activity and decreased lipid peroxidation suggests preventive potential of these fruits against oxidative stress-dependent disorders. Blood phagocytes are important source of oxidants that m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b2f62f2cd3840239615f566c4511b27d
https://doi.org/10.1080/07315724.2013.870502
https://doi.org/10.1080/07315724.2013.870502
Autor:
Jovana Glušac, Vladimir Vukić, Spasenija Milanović, Milka Stijepić, Katarina Kanurić, Dragica Đurđević-Milošević, Marjan Ranogajec
Publikováno v:
Mljekarstvo, Vol 61, Iss 1, Pp 92-101 (2011)
The aim of this work was to study the influence of inulin (1 %), combination of inulin (1 %) and acacia honey (4 %), heat treatment of milk, and storage time on the rheological and textural properties of probiotic yoghurt. Rheological properties were
Externí odkaz:
https://doaj.org/article/9588e88238aa479291ba24831a7bf42c