Zobrazeno 1 - 10
of 117
pro vyhledávání: '"Sandra Pedisić"'
Autor:
Maja Dent, Regina Fuchs-Godec, Sandra Pedisić, Dorotea Grbin, Verica Dragović-Uzelac, Damir Ježek, Tomislav Bosiljkov
Publikováno v:
Separations, Vol 11, Iss 5, p 158 (2024)
Due to the diversity of organic molecular structures present in sage extract, sage extract is a promising potential source of a cheap and effective biodegradable green corrosion inhibitor for tinplate in 3% NaCl solution, which was evaluated in this
Externí odkaz:
https://doaj.org/article/3b9fb8c752d945de96caa9e3a9bccae3
Publikováno v:
Food Frontiers, Vol 4, Iss 2, Pp 807-817 (2023)
Abstract An alginate (named P1) prepared from Sargassum fusiforme has been proven to have significant anti‐photoaging activity in our previous study. In this study, alginate lyase was used to obtain P1 hydrolysates with different molecular weights,
Externí odkaz:
https://doaj.org/article/03efb5ee093141d7ae9788654c2113c4
Autor:
Ivona Elez Garofulić, Maja Repajić, Ena Cegledi, Erika Dobroslavić, Ana Dobrinčić, Zoran Zorić, Sandra Pedisić, Tatjana Franković, Martina Breški, Verica Dragović-Uzelac
Publikováno v:
Molecules, Vol 29, Iss 6, p 1351 (2024)
The aim of the present study was to evaluate microwave-assisted (MAE) and pressurized liquid extraction (PLE) for the recovery of polyphenols from blackcurrant and bilberry leaves and the preservation of their antioxidant activity. The extractions we
Externí odkaz:
https://doaj.org/article/93ca0918f53f4bc5842422a4e9ba391a
Autor:
Elizabeta Zandona, Lucija Vranković, Sandra Pedisić, Tomislava Vukušić Pavičić, Ana Dobrinčić, Nives Marušić Radovčić, Katarina Lisak Jakopović, Marijana Blažić, Irena Barukčić Jurina
Publikováno v:
Foods, Vol 13, Iss 4, p 616 (2024)
This study investigated the potential of olive leaf extract (OLE), as a functional ingredient, to improve cheese properties, because it is rich in phenols. Milk and dairy products are poor in phenolic compounds. The main objective was to determine th
Externí odkaz:
https://doaj.org/article/4c6dd4236b9f40adb177e6ff9a55b437
Autor:
Zdenka Pelaić, Zrinka Čošić, Maja Repajić, Sandra Pedisić, Zoran Zorić, Mario Ščetar, Kata Galić, Branka Levaj
Publikováno v:
Food Technology and Biotechnology, Vol 60, Iss 2, Pp 166-177 (2022)
Research background. Potato tissue is damaged during fresh-cut production, which makes fresh-cut potato susceptible to the quality loss and microbiological spoilage. At the same time, such products are desirable due to their convenience; however, the
Externí odkaz:
https://doaj.org/article/b68c81a428004f11b07b75105052127c
Autor:
Mia Kurek, Maja Repajić, Mario Ščetar, Lea Radošević, Sandra Pedisić, Zdenka Pelaić, Branka Levaj, Kata Galić
Publikováno v:
Food Technology and Biotechnology, Vol 60, Iss 4, Pp 520-532 (2022)
SUMMARY Research backgroundRecently, natural plant extracts have been used to increase the nutritional value of food and to potentially reduce the absorbed fat and the formation of acrylamide in fried foods. Literature data on the use of edible poly
Externí odkaz:
https://doaj.org/article/ae15fb9424734aa8ae3b2dd0c1854025
Autor:
Branka Levaj, Zdenka Pelaić, Kata Galić, Mia Kurek, Mario Ščetar, Milan Poljak, Draženka Dite Hunjek, Sandra Pedisić, Sandra Balbino, Zrinka Čošić, Filip Dujmić, Maja Repajić
Publikováno v:
Agronomy, Vol 13, Iss 8, p 2002 (2023)
Fresh-cut potatoes (FCP), like other fresh-cut (minimally processed) vegetables, are a convenient but highly perishable product. Unlike most fresh-cut vegetables, which are “ready-to-eat”, FCP must be cooked before consumption. Therefore, in addi
Externí odkaz:
https://doaj.org/article/6a4236db06eb4c3d9b589b1ea128a007
Autor:
Patricija Čulina, Zoran Zorić, Ivona Elez Garofulić, Maja Repajić, Verica Dragović-Uzelac, Sandra Pedisić
Publikováno v:
Foods, Vol 12, Iss 13, p 2448 (2023)
The aim of this study was to evaluate the effect of spray-drying parameters on the physicochemical properties of encapsulated sea buckthorn berry oil. Different carriers (gum arabic, β-cyclodextrin, and their mixture (1:1, w/w)), inlet air temperatu
Externí odkaz:
https://doaj.org/article/13989b392d5e45e0b71e1bc7ad35641a
Autor:
Anđela Miljanović, Maja Dent, Dorotea Grbin, Sandra Pedisić, Zoran Zorić, Zvonimir Marijanović, Igor Jerković, Ana Bielen
Publikováno v:
Plants, Vol 12, Iss 13, p 2394 (2023)
Essential oils from Mediterranean wild plants are widely used, but the hydrodistillation residues produced in parallel with these essential oils are significantly understudied and underexploited. Since there are only fragmentary data in the literatur
Externí odkaz:
https://doaj.org/article/91170177e249486db40bd368583f4dbe
Autor:
Erika Dobroslavić, Ivona Elez Garofulić, Zoran Zorić, Sandra Pedisić, Marin Roje, Verica Dragović-Uzelac
Publikováno v:
Foods, Vol 12, Iss 9, p 1923 (2023)
Laurel (Laurus nobilis L.) leaves are a rich source of polyphenols with the potential for use in functional foods, where the main obstacle is their low stability and bioavailability, which can be improved by spray drying (SD). This research examined
Externí odkaz:
https://doaj.org/article/72a856adf05d431c922454d412013c1b