Zobrazeno 1 - 10
of 27
pro vyhledávání: '"SANDRA ZAVADLAV"'
Autor:
Ivanka Grgić, Marijana Grec, Artur Gryszkin, Tomasz Zięba, Mirela Kopjar, Đurđica Ačkar, Antun Jozinović, Borislav Miličević, Sandra Zavadlav, Jurislav Babić
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 71, Iss 1, Pp 79-88 (2021)
Starch is extensively used in the food industry as a texture modifier, a fat substitute, and in other applications. To optimise starch functional properties for specific use, it is subjected to various modifications. High-voltage electrical discharge
Externí odkaz:
https://doaj.org/article/ff845a0fecb0443fa91a81bb707df0a3
Autor:
Anica Bebek Markovinović, Predrag Putnik, Tomislav Bosiljkov, Deni Kostelac, Jadranka Frece, Ksenija Markov, Adrijana Žigolić, Jelena Kaurinović, Branimir Pavlić, Boris Duralija, Sandra Zavadlav, Danijela Bursać Kovačević
Publikováno v:
Antioxidants, Vol 12, Iss 2, p 436 (2023)
3D printing technology (3DP) as additive manufacturing is an innovative design technology that can meet the individual nutritional and sensory needs of consumers. Therefore, the aim of this work was to apply 3DP in the production of a strawberry-base
Externí odkaz:
https://doaj.org/article/7659bb20400b4d85a016889f43dbc794
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 10, Iss 2, Pp 255-260 (2018)
Whey is a low calorie milk serum remaining after casein removal in cheese manufacturing. Composition and properties of whey depend on the type of cheese production process, type and the quality of the used milk. Whey mostly consists of lactose, prote
Externí odkaz:
https://doaj.org/article/dfadbfb838304606bc9a09bbd64ee135
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 9, Iss 2, Pp 198-203 (2017)
In the modern world proper nutrition is becoming an issue of great importance and more and more effort and means are being channelled into finding a solution to it. Scientific researches in the field of nutrition have shown that high quality foods ar
Externí odkaz:
https://doaj.org/article/8ec0672f23f24f27a6cfaf19cf100cce
Autor:
Marko Škegro, Predrag Putnik, Danijela Bursać Kovačević, Ana Petra Kovač, Lidija Salkić, Iva Čanak, Jadranka Frece, Sandra Zavadlav, Damir Ježek
Publikováno v:
Foods, Vol 10, Iss 6, p 1167 (2021)
This study investigated the status of bioactive compounds (phenolic compounds, carotenoids, and vitamin C), changes in color performance, and microbiological quality in smoothies preserved by high-pressure processing (HP) and thermal pasteurization (
Externí odkaz:
https://doaj.org/article/e77f9bf8cad043eda1d7a80a23c7eec3
Autor:
Boris Duralija, Predrag Putnik, Dora Brdar, Anica Bebek Markovinović, Sandra Zavadlav, Mirian Pateiro, Rubén Domínguez, José M. Lorenzo, Danijela Bursać Kovačević
Publikováno v:
Foods, Vol 10, Iss 4, p 708 (2021)
The Republic of Croatia has a long tradition of fruit growing due to its geographical location, climatic conditions, and high quality of fruit crops, especially apple fruits. Apples can be used for the formulation of functional foods either in proces
Externí odkaz:
https://doaj.org/article/ead5b496b3fd4625b2b2785bf5c72abd
Autor:
Ante Lončarić, Maria Celeiro, Antun Jozinović, Josip Jelinić, Tihomir Kovač, Stela Jokić, Jurislav Babić, Tihomir Moslavac, Sandra Zavadlav, Marta Lores
Publikováno v:
Foods, Vol 9, Iss 11, p 1521 (2020)
In this study, green extraction methods—high voltage electrical discharges (HVED), pulsed electric field (PEF), and ultrasound-assisted extraction (UAE)—were compared in terms of extraction yield of total and individual polyphenolic compounds, as
Externí odkaz:
https://doaj.org/article/8e6493c476784a8abb2cad8532bd1401
Autor:
Sandra Zavadlav, Marijana Blažić, Franco Van de Velde, Charito Vignatti, Cecilia Fenoglio, Andrea M. Piagentini, María Elida Pirovani, Cristina M. Perotti, Danijela Bursać Kovačević, Predrag Putnik
Publikováno v:
Foods, Vol 9, Iss 11, p 1537 (2020)
Sous-vide is a technique of cooking foods in vacuum bags under strictly controlled temperature, offering improved taste, texture and nutritional values along with extended shelf life as compared to the traditional cooking methods. In addition to othe
Externí odkaz:
https://doaj.org/article/ee39b40479d3497db94e3042bb7b4e5b
Autor:
Predrag Putnik, Branimir Pavlić, Branislav Šojić, Sandra Zavadlav, Irena Žuntar, Leona Kao, Dora Kitonić, Danijela Bursać Kovačević
Publikováno v:
Foods, Vol 9, Iss 6, p 699 (2020)
Functional nutrition, which includes the consumption of fruit juices, has become the field of interest for those seeking a healthy lifestyle. Functional nutrition is also of great interest to the food industry, with the aims of improving human health
Externí odkaz:
https://doaj.org/article/699c7c5ada404d39acf8bbead7feeec2
Autor:
Đurđica Ačkar, Borislav Miličević, Jurislav Babić, Marijana Grec, Artur Gryszkin, Sandra Zavadlav, Mirela Kopjar, Antun Jozinović, Tomasz Zięba, Ivanka Grgić
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 71, Iss 1, Pp 79-88 (2021)
Starch is extensively used in the food industry as a texture modifier, a fat substitute, and in other applications. To optimise starch functional properties for specific use, it is subjected to various modifications. High-voltage electrical discharge
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::106ca99a2dcf2dabefa86061cd16e8a8
https://doi.org/10.31883/pjfns/133370
https://doi.org/10.31883/pjfns/133370