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pro vyhledávání: '"Roko Marović"'
The Nutritional Potential of Avocado By-Products: A Focus on Fatty Acid Content and Drying Processes
Autor:
Roko Marović, Marija Badanjak Sabolović, Mladen Brnčić, Antonela Ninčević Grassino, Kristina Kljak, Sandra Voća, Sven Karlović, Suzana Rimac Brnčić
Publikováno v:
Foods, Vol 13, Iss 13, p 2003 (2024)
The aim of this study was to analyze the content of fatty acids and tocopherols in various components (pulp, seeds, peel) of avocado (Persea americana), which are often neglected as by-products. In addition, the effects of different drying processes
Externí odkaz:
https://doaj.org/article/20f3e08eea854ab6a158c56add6e54a9
Autor:
Antonela Ninčević Grassino, Suzana Rimac Brnčić, Marija Badanjak Sabolović, Jana Šic Žlabur, Roko Marović, Mladen Brnčić
Publikováno v:
Molecules, Vol 28, Iss 2, p 858 (2023)
The goal of this review is to provide an overview of the current findings on the major carotenoids and their content in pumpkin products and by-products. The content of total carotenoids and the composition of carotenoids in pumpkins depend mainly on
Externí odkaz:
https://doaj.org/article/24ac144000bf48faa4f63888415911e6
Drying is well-known as an effective process for food preservation. The main benefits of the drying process are restricted growth of microorganisms, reduced degradation reactions related to moisture content, and decreased mass during transportation [
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::bee6cc939b03c7eac58150328ad5b552
https://www.bib.irb.hr/1278790
https://www.bib.irb.hr/1278790
Industrial food processing as well as home cooking results in many benefits such as microbial inactivation, destruction of toxins, improved bioavailability of nutrients and formation of desired colors, textures and aroma compounds. However, the forma
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::73ef8315707ef23351dcd30550b51ede
https://www.bib.irb.hr/1278962
https://www.bib.irb.hr/1278962
Drying, as a very commonly used preservation method, extends the shelf life of dried foods and also enables new ways in food consumption and use by reducing storage and transportation costs. During the drying process, some changes may occur that affe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::ae1806efe20bfc2ff6e68132c3ec2a8e
https://www.bib.irb.hr/1278780
https://www.bib.irb.hr/1278780