Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Marina Šimunek"'
Autor:
Marinko Petrović, Hrvoje Juretić, Nikola Major, Zoran Herceg, Mirjana Hruškar, Tomislava Vukušić, Marina Šimunek, Anet Režek Jambrak
Publikováno v:
Food Technology and Biotechnology, Vol 51, Iss 1, Pp 101-111 (2013)
Ultrasonication is a nonthermal food processing method that is used in several applications (extraction, treatment before drying, freezing, inactivation of microorganisms, etc.) in ultrasound processing. The objective of this study is to investigate
Externí odkaz:
https://doaj.org/article/138f8f4a2d904337882ef7b795f3f8e7
Autor:
Marina Šimunek, Silva Evačić
Publikováno v:
Mljekarstvo, Vol 59, Iss 3, Pp 209-216 (2009)
Fermented dairy products were made from standardized goat and cow milk (2.9 % milk fat) with addition of 3 % skimmed milk powder (control samples), or with addition of 2 % inulin and 1 % skimmed milk powder (experimental samples). Fermentation of sam
Externí odkaz:
https://doaj.org/article/2c2a39ae7dc64b269d1a717734744b0d
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 1, Iss 2, Pp 1-6 (2009)
Research of the textural characteristics of pork, beef and baby beef meat samples was conducted. Hardness and adhesivity of the meat was measured immediately after slaughtering, then after 24, 48 and 72 hours. Half of the samples were kept at room te
Externí odkaz:
https://doaj.org/article/f1c838784ba149beace0007184d7ab09
Publikováno v:
Innovative Food Science & Emerging Technologies. 44:202-211
The effect of power ultrasound and increased temperature (thermosonication) on antioxidant capacity, color, total phenolic compounds, degree of non-enzymatic browning (NEB) and sensory properties by electronic tongue, of blueberry nectar was investig
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7bbed83649432448c3a24af951c2851c
https://doi.org/10.1016/j.ifset.2017.04.015
https://doi.org/10.1016/j.ifset.2017.04.015
Publikováno v:
Food Science and Technology International
The influence of ultrasound in combination with elevated temperature (thermosonication) is important in inactivation effects on microorganisms. However, overall quality of these products can be deteriorated. The aim of this study was to examine the u
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9944c77fea9e76058881a8d693196267
https://pubmed.ncbi.nlm.nih.gov/29562759
https://pubmed.ncbi.nlm.nih.gov/29562759
Publikováno v:
Journal of the science of food and agriculture. 98(6)
The objective of this paper was to demonstrate application of quality function deployment in analysing effects of high power ultrasound on quality properties of apple juices and nectars. In order to develop a quality function deployment model, joint
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::2289ae0186e34d4d477dcb1dfc5c7954
https://pubmed.ncbi.nlm.nih.gov/28981162
https://pubmed.ncbi.nlm.nih.gov/28981162
Autor:
Anet Režek Jambrak, Marinko Petrović, Helena Bedić, Hrvoje Juretić, Zoran Herceg, Marina Šimunek
Ultrasonication is a nonthermal food processing technology that is used in several applications (extraction, pretreatment before drying, freezing, inactivation of microorganisms etc.). The objective of this study was to investigate the effect of high
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3745129aa417e192af2c9f4a11ae6f3f
https://www.bib.irb.hr/854353
https://www.bib.irb.hr/854353
Autor:
Anet Režek Jambrak, Slobodan Milošević, Tomislava Vukušić, Zoran Herceg, Marina Šimunek, Višnja Stulić, Jasna Mrvčić
Publikováno v:
Food and Bioprocess Technology. 8:791-800
High power ultrasound (US) and cold gas-phase plasma (CP) are non-thermal processing technologies that maybe used in food processing industry. The main objective of this research was to study the effect of both treatments on selected yeasts (Rhodotor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::abf586fc327cf43ac6942b0fc44f34df
https://doi.org/10.1007/s11947-014-1442-3
https://doi.org/10.1007/s11947-014-1442-3
Autor:
Goran Smoljanić, Marina Šimunek, Jadranka Frece, Ksenija Markov, Anet Režek Jambrak, Silva Evačić
Publikováno v:
Ultrasonics. 83
The purpose of this study was to investigate the effect of non-thermal technology, high power ultrasound (HPU) on inactivation of Aspergillus ochraceus 318, Penicillium expansum 565, Rhodotorula sp. 74, Saccharomyces cerevisiae 5 and Alicyclobacillus
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::515553940da699ab7a977bd26b77318d
https://pubmed.ncbi.nlm.nih.gov/28242037
https://pubmed.ncbi.nlm.nih.gov/28242037
Ultrasound is non-thermal food processing technique that has been used in food processing very extensively for the last 10 years. The objective of this study was to investigate the effect of high power ultrasound and pasteurization on rheological pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1a41fdb46791caec2a1c269e38fb2cc8
https://europepmc.org/articles/PMC4252451/
https://europepmc.org/articles/PMC4252451/