Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Mario Scetar"'
Autor:
EFSA Panel on Food Contact Materials (FCM), Claude Lambré, Riccardo Crebelli, Maria daSilva, Konrad Grob, Evgenia Lampi, Maria Rosaria Milana, Marja Pronk, Mario Ščetar, Georgios Theodoridis, Els Van Hoeck, Nadia Waegeneers, Claudia Bolognesi, Ronan Cariou, Laurence Castle, Emma Di Consiglio, Roland Franz, Eric Barthélémy, Daniele Comandella, Gilles Rivière
Publikováno v:
EFSA Journal, Vol 22, Iss 8, Pp n/a-n/a (2024)
Abstract The EFSA Panel on Food Contact Materials (FCM) assessed the safety of the substances ‘wax, rice bran, oxidised’ and ‘wax, rice bran, oxidised, calcium salt’, used as additives up to 0.3% in polyethylene terephthalate (PET), polyamide
Externí odkaz:
https://doaj.org/article/c0564b8a9f8b42f7b5421376ee12bdf3
Autor:
Mia Kurek, Mario Ščetar, Marko Nuskol, Tibor Janči, Marija Tanksoić, Damir Klepac, Mojca Čakić Semenčić, Kata Galić
Publikováno v:
Antioxidants, Vol 13, Iss 6, p 707 (2024)
In this research, bio-based films were developed using polyelectrolyte complexes derived from chitosan and gelatin for packaging fish oil. To further enhance the antioxidant functionality, the films were enriched with gallic acid and orange essential
Externí odkaz:
https://doaj.org/article/a9c5f0f064c14005b082e8026ffcab2b
Publikováno v:
Foods, Vol 12, Iss 21, p 3932 (2023)
The increasing demand for greater utilization of byproducts in the food industry has been driven by growing interest in environmental sustainability. This paper examines the market potential and consumer attitudes toward whole-grain and sustainable c
Externí odkaz:
https://doaj.org/article/db7ba36adece4fa688375d3a11ed7b9f
Autor:
Zdenka Pelaić, Zrinka Čošić, Maja Repajić, Sandra Pedisić, Zoran Zorić, Mario Ščetar, Kata Galić, Branka Levaj
Publikováno v:
Food Technology and Biotechnology, Vol 60, Iss 2, Pp 166-177 (2022)
Research background. Potato tissue is damaged during fresh-cut production, which makes fresh-cut potato susceptible to the quality loss and microbiological spoilage. At the same time, such products are desirable due to their convenience; however, the
Externí odkaz:
https://doaj.org/article/b68c81a428004f11b07b75105052127c
Autor:
Mia Kurek, Maja Repajić, Mario Ščetar, Lea Radošević, Sandra Pedisić, Zdenka Pelaić, Branka Levaj, Kata Galić
Publikováno v:
Food Technology and Biotechnology, Vol 60, Iss 4, Pp 520-532 (2022)
SUMMARY Research backgroundRecently, natural plant extracts have been used to increase the nutritional value of food and to potentially reduce the absorbed fat and the formation of acrylamide in fried foods. Literature data on the use of edible poly
Externí odkaz:
https://doaj.org/article/ae15fb9424734aa8ae3b2dd0c1854025
Autor:
Branka Levaj, Zdenka Pelaić, Kata Galić, Mia Kurek, Mario Ščetar, Milan Poljak, Draženka Dite Hunjek, Sandra Pedisić, Sandra Balbino, Zrinka Čošić, Filip Dujmić, Maja Repajić
Publikováno v:
Agronomy, Vol 13, Iss 8, p 2002 (2023)
Fresh-cut potatoes (FCP), like other fresh-cut (minimally processed) vegetables, are a convenient but highly perishable product. Unlike most fresh-cut vegetables, which are “ready-to-eat”, FCP must be cooked before consumption. Therefore, in addi
Externí odkaz:
https://doaj.org/article/6a4236db06eb4c3d9b589b1ea128a007
Publikováno v:
Polymers, Vol 15, Iss 11, p 2569 (2023)
This research was aimed to make biolayer coatings enriched with orange peel essential oil (OPEO) on synthetic laminate, oriented poly(ethylene-terephthalate)/polypropylene (PET-O/PP). Coating materials were taken from biobased and renewable waste sou
Externí odkaz:
https://doaj.org/article/e851d81dd9f4472482c1c9514633442e
Autor:
Dunja Molnar, Nora Nikolac Gabaj, Lovorka Vujić, Mario Ščetar, Judit Krisch, Marijana Miler, Mario Štefanović, Dubravka Novotni
Publikováno v:
Applied Sciences, Vol 13, Iss 9, p 5513 (2023)
Cookie consumption can change the serum level of oxidized low-density lipoprotein (oxLDL) and oxLDL receptors, both playing important roles in the pathogenesis of atherosclerosis and cardiovascular diseases. This study investigated the nutritional va
Externí odkaz:
https://doaj.org/article/cecfa56ae47946e38689b36db7d80d41
Autor:
Jacob John, Damir Klepac, Mia Kurek, Mario Ščetar, Kata Galić, Srećko Valić, Sabu Thomas, Anitha Pius
Publikováno v:
Polymers, Vol 15, Iss 6, p 1353 (2023)
In this research, the porous polymer structures (IPN) were made from natural isoprene rubber (NR) and poly(methyl methacrylate) (PMMA). The effects of molecular weight and crosslink density of polyisoprene on the morphology and miscibility with PMMA
Externí odkaz:
https://doaj.org/article/4da49fd8cacf430cb86e5944d434b779
Publikováno v:
Polymers, Vol 14, Iss 23, p 5069 (2022)
In the last decade both scientific and industrial community focuses on food with the highest nutritional and organoleptic quality, together with appropriate safety. Accordingly, strong efforts have been made in finding appropriate emerging technologi
Externí odkaz:
https://doaj.org/article/3285b4139a7742bbb2935fe4a49138bd