Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Pospišil, Jasna"'
The polypehnols compounds present in apricot, apple and pumpkin puree have been studied, and the characteristic compounds for each fruits have been identified. In apple puree were determined characteristic marker compounds, phloretin 2’ -xylosylglu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::59615fb5a2539738b2ffeaaf1d19513b
https://www.bib.irb.hr/282424
https://www.bib.irb.hr/282424
The possibility of proving tha authenticity of the apricot nectars has been investigated by using the phenolic compounds fingerprint. The phenolic composition of the fresh material (two varieties of apricot and oumpkin), their purees and apricot nect
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::44b2fbfa1e2beb420519b4ecdd98ba4f
https://www.bib.irb.hr/168273
https://www.bib.irb.hr/168273
The pehnolic compounds present in apricot, apple and pumpkin puree have been studied, and the characteristic compounds for each fruits have been identified. In apple puree were determined characteristic marker compounds, phloretin 2’ -xylosylglucos
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::9837d4823e51f130a4e9ac1424c3efd4
https://www.bib.irb.hr/222771
https://www.bib.irb.hr/222771
The aim of this work was to study the ability of low density polyethylene film (PE-LD) modified by 10% starch for the storage of frozen spinach puree at –18oC. For that purpose the frozen spinach puree was repacked in PE-LD modified and unmodified
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::917f17663ee2593e15670e504dad5c29
https://www.bib.irb.hr/94274
https://www.bib.irb.hr/94274
Considering the numerous beneficial effects on human health ascribed to phenolic compounds studies were performed to investigate the modification of the amount of phenols (total phenols, flavonoids and nonflavonoids) and composition (quercetin, kaemp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::2d0d6a7929c9542ee1d63b2065a40983
https://www.bib.irb.hr/123194
https://www.bib.irb.hr/123194
Phenolic compounds in fruits and fruit juices have important influence on their quality and nutritional properties. These substances posses great chemical reactivity and they may participate in the complex enzymatic and non-enzymatic reactions during
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::0528e150dccc82430ca54dc9bc0abe02
https://www.bib.irb.hr/94711
https://www.bib.irb.hr/94711
The aim of this study wat to examine the influence of different additive contents for oxygen absorption (5, 10 and 15%) in low-density polyethylene (PELD) plastic foils and storage temperatures (4 and 28oC) on the quality and shelf-life of sliced car
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::61567049f602cc79b1a79716ee815642
https://www.bib.irb.hr/94231
https://www.bib.irb.hr/94231
Svrha je ovoga rada istražiti mogućnost primjene propionske i askorbinske kiseline (pojedinačno ili u kombinaciji)u sprječavanju mikrobiološkog kvarenjai promjene boje narezane salatetip kristalka (sorte Igloo), vakuumirane u vrećice od polipro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::2d6367ec6a3ccd407ef5b5fff53f82d9
https://www.bib.irb.hr/55140
https://www.bib.irb.hr/55140
Cilj ovoga rada bio je ispitati utjecaj tehnološkog procesa proizvodnje na promjenu ukupnih fenola (flavonoidnih i neflavonoidnih, klorogenske kiseline i stupnja posmeđivanja u kašastom koktelu marelice. Za pripravu kašastog koktela upotrebljena
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::460d38ffc2267983b58889bf6b660d0b
https://www.bib.irb.hr/55351
https://www.bib.irb.hr/55351
Istražena je mogućnost uporabe filma od polietilena niske gustoće (PE-LD) modificiranog s 10 % škroba za čuvanje smrznutog pirea špinatapri temperaturi -18 oC.U tu svrhu upotrebljeni su i standardni filmovi od PE-LD, bez prisutnosti škroba.Isp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::cf5d2ab9c57da60c4d4afa86e70c2733
https://www.bib.irb.hr/55307
https://www.bib.irb.hr/55307