Výsledky vyhledávání - "Lucija Longin"

Akademický článek

Qualitative and Quantitative Detection of Acacia Honey Adulteration with Glucose Syrup Using Near-Infrared Spectroscopy

Autor: Maja Benković, Tamara Jurina, Lucija Longin, Franjo Grbeš, Davor Valinger, Ana Jurinjak Tušek, Jasenka Gajdoš Kljusurić

Publikováno v: Separations, Vol 9, Iss 10, p 312 (2022)

Honey adulteration with cheap sweeteners such as corn syrup or invert syrup results in honey of lesser quality that can harm the objectives of both manufacturers and consumers. Therefore, there is a growing interest for the development of a fast and

Externí odkaz: https://doaj.org/article/4308c3fd88f947bfb33ea9e6f274f7af

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Detection of honey adulteration -the potential of UV-VIS and NIR spectroscopy coupled with multivariate analysis

Autor: Davor Valinger, Lucija Longin, Maja Benković, Tamara Jurina, Franjo Grbeš, Jasenka Gajdoš Kljusurić, Ana Jurinjak Tušek

Honey is usually adulterated by cheaper, commercially available sugar syrups with similar chemical composition. Adulterated honeys are frequently marked as natural and are valued in the same way as pure honeys and as a result, there is a growing need

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c59d7cd14bf5dd91eb865ad5d39a3ced
https://www.bib.irb.hr/1115367

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Application of Artificial Neural Networks (ANN) Coupled with Near-InfraRed(NIR) Spectroscopy for Detection of Adulteration in Honey

Autor: Tamara Jurina, Lucija Longin, Davor Valinger, Jasenka Gajdoš Kljusurić, Ana Jurinjak Tušek, Maja Benković

Publikováno v: Biodiversity Information Science and Standards 3: e38048

Honey is a naturally sweet and viscous product for which the addition of any substance is prohibited by international regulation. Detection of adulteration in honey is a technical problem: adulteration of honey with invert sugar and syrup may not be

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7ecbffb8e10089e22812c83caa09fc2b
https://doi.org/10.3897/biss.3.38048

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The Influence of Microwave Heating and Addition of Antioxidants on the Shelf life of Ekstra Virgin Olive Oil variety Oblica

Autor: Stela Jokić, Drago Šubarić, Krunoslav Aladić, Tihomir Moslavac, Antun Jozinović, Lucija Longin

Publikováno v: Glasnik Zaštite Bilja
Volume 41
Issue 5

Djevičansko maslinovo ulje ima veliku otpornost prema oksidacijskom kvarenju, zbog sastava triacilglicerola s niskim udjelom polinezasićenih masnih kiselina i skupine fenolnih antioksidansa sastavljenih uglavnom od polifenola i tokoferola. U ovom r

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9e492e01be750a759a603b49ccbe8706
https://doi.org/10.31727/gzb.41.5.9

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