Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Matea Habuš"'
Autor:
Željko Jukić, Stephen Mason, Mirko Babić, Ivan Vitazek, Stjepan Pliestić, Siniša Srečec, Igor Kovačev, Matea Habuš
Publikováno v:
Journal of Central European Agriculture, Vol 25, Iss 2, Pp 401-415 (2024)
Maize (Zea mays L.) kernels are exposed to mechanical and physical impacts during harvest, transport, handling, and processing. Between harvest and processing, there are losses in grain weight and reduced physical quality often occurs. Cracked or bro
Externí odkaz:
https://doaj.org/article/667ebd849bea414b8731bb10184dbaee
Autor:
Renata Erhatić, Dijana Horvat, Zoran Zorić, Maja Repajić, Tanja Jović, Martina Herceg, Matea Habuš, Siniša Srečec
Publikováno v:
Applied Sciences, Vol 13, Iss 4, p 2258 (2023)
Allelopathy is a biological phenomenon of synthesizing and excreting compounds that can affect the growth of various organisms, i.e., plant species. The aim of this work was to investigate the possible allelopathic influence of aqueous extracts, obta
Externí odkaz:
https://doaj.org/article/9ba127cb270345b7a5d945cd220338e2
Autor:
Matea Habuš, Svitlana Mykolenko, Sofija Iveković, Kristian Pastor, Jovana Kojić, Saša Drakula, Duška Ćurić, Dubravka Novotni
Publikováno v:
Foods, Vol 11, Iss 11, p 1649 (2022)
Bran can enrich snacks with dietary fibre but contains fructans that trigger symptoms in people with irritable bowel syndrome (IBS). This study aimed to investigate the bioprocessing of wheat and amaranth bran for degrading fructans and its applicati
Externí odkaz:
https://doaj.org/article/daf37988ba514ade897c21a087f6fd4b
Autor:
Dubravka Novotni, Bojana Voučko, Tomislava Vukušić Pavičić, Petra Golubić, Duška Ćurić, Matea Habuš, Zoran Herceg, Nikolina Čukelj Mustač
Publikováno v:
Food and Bioprocess Technology. 14:2365-2379
3D printing is an emerging technology that offers the ability to produce tailor-made foods. This work addresses the physical properties of 3D-printed snacks enriched with wheat bran as a function of flour type (oat, barley), addition of acidity regul
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1b7c3227c3680ec2dcdf24677ff2ebef
https://doi.org/10.1007/s11947-021-02732-w
https://doi.org/10.1007/s11947-021-02732-w
Autor:
Bojana Voučko, Dubravka Novotni, Sandra Balbino, Nikolina Čukelj Mustač, Saša Drakula, Filip Dujmić, Matea Habuš, Kristina Jarni, Duška Ćurić
Publikováno v:
Journal of Food Processing and Preservation. 46
Gluten free bakery products often contain high levels of starch and refined rice flour, ingredients that are hypoallergenic but of low nutritive value. Pumpkin seed cake is a gluten free, nutrient-dense by-product of the oil industry, unfortunately s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e475cf7d0048d46afd6fbdd530b0fd9d
https://doi.org/10.1111/jfpp.17070
https://doi.org/10.1111/jfpp.17070
Autor:
Matea Habuš, Maja Benković, Damir Iveković, Tomislava Vukušić Pavičić, Nikolina Čukelj Mustač, Bojana Voučko, Duška Ćurić, Dubravka Novotni
Interest in healthier snacks is on the rise. 3D printing of healthier snacks enables the use of alternative ingredients such as grain by-products, but also presents challenges such as dough darkening and post-process deformations. This work aimed to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ae4cd2dd5d8e499dee708d1c211c1eef
https://www.bib.irb.hr/1212856
https://www.bib.irb.hr/1212856
Autor:
Sanja Štifter, Dubravka Novotni, Bojana Voučko, Matea Habuš, Marija Gregov, Duška Ćurić, Nikolina Čukelj Mustač
Publikováno v:
Journal of Food Processing and Preservation. 45
Wheat bran is a by-product rich in bioactive compounds but possess a strong polyphenol oxidase (PPO) activity, which can act undesirably on product quality. This study aimed to optimize the particle size (500, 255, 10 µm) of wheat bran and time and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f581f87403927d846b25cd98333399c5
https://doi.org/10.1111/jfpp.15204
https://doi.org/10.1111/jfpp.15204
Autor:
Maja Benković, Bojana Voučko, Saša Drakula, Ivana Kuzmić, Dubravka Novotni, Kristina Radoš, Duška Ćurić, Nikolina Čukelj Mustač, Matea Habuš
Cereal by-products can negatively affect sensory properties and shelf life of foods if they are not pre-processed in order to alter their physico-chemical properties. Cryo-grinding is an innovative method for processing cereal by-products ; therefore
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bdf770b74771206f3c449ebf69c87649
https://doi.org/10.1111/jfpp.15532
https://doi.org/10.1111/jfpp.15532
Autor:
Nikolina Čukelj Mustač, Bojana Voučko, Marija Gregov, Duška Ćurić, Dubravka Novotni, Matea Habuš
Wheat bran has a short shelf life, which could be prolonged by reducing the activity of enzymes in lipid degradation. In this study, high-intensity ultrasound treatment (400 W, 80% amplitude, 15 min), with or without cooling, was investigated for red
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fb63023e98ea387270384ceeda735b12
https://www.bib.irb.hr/1136861
https://www.bib.irb.hr/1136861
Autor:
Matea Habuš, Saša Drakula, Duška Ćurić, Bojana Voučko, Nikolina Čukelj Mustač, Ljiljana Nanjara, Maja Benković, Dubravka Novotni
Publikováno v:
Journal of Cereal Science. 91:102864
This study aimed to valorise the underutilised by-product of proso millet decortication. Millet bran was sieved into three fractions with substantially different nutritional profile. The fraction with diameter
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0c3f20705da95cf6c2517cc3949cf537
https://doi.org/10.1016/j.jcs.2019.102864
https://doi.org/10.1016/j.jcs.2019.102864