Zobrazeno 1 - 10
of 88
pro vyhledávání: '"Mirjana Hruškar"'
Autor:
Tvrtko Karlo Kovačević, Nikola Major, Marta Sivec, Dijana Horvat, Marina Krpan, Mirjana Hruškar, Dean Ban, Nina Išić, Smiljana Goreta Ban
Publikováno v:
Foods, Vol 12, Iss 11, p 2110 (2023)
Allium ursinum L. is a wild relative of garlic, and it is abundant in many antioxidant compounds. Sulfur compounds, primarily cysteine sulfoxides (CSOs), are converted through several reactions into various volatile molecules, which are considered th
Externí odkaz:
https://doaj.org/article/53a03f66b815498da215f7c84de947f5
Autor:
Saša Drakula, Duška Ćurić, Mirjana Hruškar, Nikolina Čukelj Mustač, Marina Krpan, Bojana Voučko, Dubravka Novotni
Publikováno v:
Food Analytical Methods. 15:1155-1170
Flavor is one of the most important, but also the least researched parameter of bread quality. Numerous volatile compounds that contribute to the flavor profile of bread are usually extracted by the headspace solid-phase microextraction (HS- SPME) me
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0855b6be7ddc492d9dcb677ff6486cf2
https://doi.org/10.1007/s12161-021-02076-3
https://doi.org/10.1007/s12161-021-02076-3
Autor:
Jadranka Frece, Dragan Kovačević, Snježana Kazazić, Jasna Mrvčić, Nada Vahčić, Damir Ježek, Mirjana Hruškar, Ivona Babić, Ksenija Markov
Publikováno v:
Food Technology and Biotechnology, Vol 52, Iss 3, Pp 307-316 (2014)
The aim of this research is to use isolated and characterized autochthonous functional starter cultures from traditional Croatian dry sausages and to evaluate their capacity for industrial production of five sausages (Čajna sausage, Zimska sausage,
Externí odkaz:
https://doaj.org/article/53cd33f6c8b34538aed4ae9640471bdc
Publikováno v:
Czech Journal of Food Sciences, Vol 31, Iss 6, Pp 601-606 (2013)
We determined how the antioxidant activity and total phenolic content of honey changed after being subjected to a high temperature. Antioxidant activity was determined using two methods - FRAP (ferric reducing antioxidant power) and DPPH (1,1-dipheny
Externí odkaz:
https://doaj.org/article/6fe5681036474ecd99fb8c7180e99a04
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:
Ksenija Marković, Nikola Major, Marina Krpan, Natalija Uršulin-Trstenjak, Mirjana Hruškar, Nada Vahčić, Goran Šarić
Publikováno v:
Food Technology and Biotechnology, Vol 50, Iss 4, Pp 434-441 (2012)
Total flavonoid and total phenolic content were studied in acacia and multifloral honey for 12 months in 6-month intervals. DPPH (1,1-diphenyl-2-picrylhydrazyl) and FRAP (ferric reducing antioxidant power) methods were used to determine total antioxi
Externí odkaz:
https://doaj.org/article/f2a5f078d3654f7d87abe18632008695
Autor:
Nada Vahčić, Mirjana Hruškar, Ines Panjkota Krbavčić, Branka Levaj, I. Smola, Ksenija Marković, N. Major
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 3, Iss 2, Pp 32-38 (2011)
The electronic tongue or taste sensor system, comprised of seven potentiometric sensors, was applied as a tool in isotonic sports drinks analyses and characterization. Recently, electronic tongue systems showed large potential in food quality control
Externí odkaz:
https://doaj.org/article/97a6aa8f60aa453a8aeb072440c9adfe
Publikováno v:
Mljekarstvo, Vol 60, Iss 2, Pp 77-85 (2010)
Minerals occur in all foodstuffs as well as in milk and dairy products. The mineral content in milk is influenced by many factors ranging from environmental conditions during pasture, feeding, breeding, stage of lactation and climate to post-milking
Externí odkaz:
https://doaj.org/article/a9d2c9355be14f089a7e22175c2552af
Autor:
Vesna Zechner Krpan, Nikolina Mrduljaš, Martina Sučić, Mirjana Hruškar, Ksenija Marković, Ines Panjkota Krbavčić, Irena Colić Barić
Publikováno v:
Mljekarstvo, Vol 59, Iss 4, Pp 289-295 (2009)
The aim of this research was to establish the state of infant nutrition mode in Croatia, with special regard to nutrition quality parameter protein efficiency ratio (PER) of the most used infant formulas. Methods included dietetic survey (n=255 mothe
Externí odkaz:
https://doaj.org/article/c7a5b5e23b7b4b38a83d63a4baa0b41d
Autor:
Mirjana Hruškar, Nikola Major, Marina Krpan, Ines Panjkota Krbavčić, Goran Šarić, Ksenija Marković, Nada Vahčić
Publikováno v:
Mljekarstvo, Vol 59, Iss 3, Pp 193-200 (2009)
The concept of electronic tongue or taste sensor has been developed rapidly in the last decade due to their large potential in food quality control. The electronic tongue is based on electrochemical sensors combined with multivariate data analysis. T
Externí odkaz:
https://doaj.org/article/4e8a7f7c6597414e8a148f7f05a6f4c7