Zobrazeno 1 - 10
of 112
pro vyhledávání: '"Katarina Lisak"'
Autor:
Irena Barukčić Jurina, Ivana Blažević, Tamara Jurina, Andreja Leboš Pavunc, Rajka Božanić, Katarina Lisak Jakopović
Publikováno v:
Mljekarstvo, Vol 74, Iss 2, Pp 89-105 (2024)
Mare milk is known for therapeutic properties due to the presence of bioactive components that are sensitive to thermal treatments and tend to lose their activity. Accordingly, mare milk is consumed raw or frozen, but for food safety reasons recent s
Externí odkaz:
https://doaj.org/article/a32390332cd14732b76212d6d2242336
Autor:
Katarina Lisak Jakopović, Irena Barukčić Jurina, Nives Marušić Radovčić, Rajka Božanić, Ana Jurinjak Tušek
Publikováno v:
Foods, Vol 13, Iss 19, p 3031 (2024)
Excessive sodium consumption is a worldwide problem, prompting the industry to develop sodium-reduced products and substitute salts. High sodium consumption is a significant risk factor for high blood pressure, cardiovascular disease and kidney disea
Externí odkaz:
https://doaj.org/article/1a2c21676ba64c8a8fb004ff6bbf364b
Autor:
Tea Sokač Cvetnić, Korina Krog, Katarina Lisak Jakopović, Davor Valinger, Jasenka Gajdoš Kljusurić, Maja Benković, Tamara Jurina, Tamara Jakovljević, Ivana Radojčić Redovniković, Ana Jurinjak Tušek
Publikováno v:
Foods, Vol 13, Iss 6, p 824 (2024)
Within the various approaches to organic waste handling, composting has been recognized as an acceptable method to valorize organic waste. Composting is an aerobic technique of microbial disruption of organic matter which results with compost as a fi
Externí odkaz:
https://doaj.org/article/eec714bb44be4670bd39282715637189
Autor:
Elizabeta Zandona, Lucija Vranković, Sandra Pedisić, Tomislava Vukušić Pavičić, Ana Dobrinčić, Nives Marušić Radovčić, Katarina Lisak Jakopović, Marijana Blažić, Irena Barukčić Jurina
Publikováno v:
Foods, Vol 13, Iss 4, p 616 (2024)
This study investigated the potential of olive leaf extract (OLE), as a functional ingredient, to improve cheese properties, because it is rich in phenols. Milk and dairy products are poor in phenolic compounds. The main objective was to determine th
Externí odkaz:
https://doaj.org/article/4c6dd4236b9f40adb177e6ff9a55b437
Autor:
Katarina Lisak Jakopović, Irena Barukčić Jurina, Nives Marušić Radovčić, Rajka Božanić, Ana Jurinjak Tušek
Publikováno v:
Fermentation, Vol 9, Iss 9, p 783 (2023)
Background: White brined cheese is one of the most frequently consumed cheeses that is accepted among a large group of consumers, which is largely related to its unique sensory properties, which are characterized by specific technological processes i
Externí odkaz:
https://doaj.org/article/8cc7d796e06d4993bbba3b770c98c854
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Katarina Lisak Jakopović, Maja Repajić, Ivana Rumora Samarin, Rajka Božanić, Marijana Blažić, Irena Barukčić Jurina
Publikováno v:
Fermentation, Vol 8, Iss 10, p 545 (2022)
Background: Fermented dairy products are known for their many positive effects on human health and are consumed worldwide. The supplementation of food with plant extracts as sources of valuable nutritional compounds has recently gained a lot of atten
Externí odkaz:
https://doaj.org/article/54ab3eab0edf48a6ad777f09b4efb833
Publikováno v:
Mljekarstvo, Vol 69, Iss 3, Pp 151-161 (2019)
In recent years, functional foods and bioactive components in foods have drawn a lot of attention as well as interest of food scientists, nutritionists, health professionals, and consumers. The advent of this new food category has been facilitated by
Externí odkaz:
https://doaj.org/article/4c020749f6294fae86634ec7b45182cc
Publikováno v:
Food Technology and Biotechnology, Vol 57, Iss 4, Pp 448-460 (2019)
Whey and buttermilk are the main by-products of the dairy industry, both having excellent nutritional properties. Buttermilk contains a unique component, the milk fat globule membrane (MFGM). MFGM contains bioactive compounds with positive health eff
Externí odkaz:
https://doaj.org/article/08455aa381b945bca58e15ff58a7eb18