Zobrazeno 1 - 10
of 72
pro vyhledávání: '"Suzana Rimac-Brnčić"'
Autor:
Jana Šic Žlabur, Marko Brajer, Sandra Voća, Ante Galić, Sanja Radman, Suzana Rimac-Brnčić, Qiang Xia, Zhenzhou Zhu, Nabil Grimi, Francisco J. Barba, Nataša Hulak
Publikováno v:
Molecules, Vol 26, Iss 7, p 1866 (2021)
Spices are a popular food of plant origin, rich in various phytochemicals and recognized for their numerous properties. The aim of the study was to evaluate the antioxidant and antimicrobial activity, as well as the content of specialized metabolites
Externí odkaz:
https://doaj.org/article/ae0f8ce8252a4e89b0527bb1cb509033
Publikováno v:
Mljekarstvo, Vol 52, Iss 1, Pp 19-33 (2002)
Knowledge of thermophysical properties, especially the phase transitions temperature, specific heat and enthalpy, are essential in defining the freezing process parameters as well as storage conditions of frozen food. In this work thermophysical prop
Externí odkaz:
https://doaj.org/article/0498011487b149a1a5f2489e9ae70602
Autor:
Valentina Rahelić, Eva Pavić, Suzana Rimac Brnčić, Ines Panjkota Krbavčić, Ivana Rumora Samarin
Publikováno v:
Mljekarstvo, Vol 74, Iss 3, Pp 230-238 (2024)
The increase in childhood obesity is one of the biggest public health problems of the 21st century. Among the contributing dietary factors is the high consumption of sugar-sweetened beverages (SSB) and sweetened fruit juices (SFJ). On the other hand,
Externí odkaz:
https://doaj.org/article/8ee347eeea644847ac7d47e99c04e2d7
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:
Mara Calleja-Gómez, Patricia Roig, Suzana Rimac Brnčić, Francisco J. Barba, Juan Manuel Castagnini
Publikováno v:
Antioxidants, Vol 12, Iss 12, p 2080 (2023)
Pulsed electric fields (PEF) technology has been used as a sustainable method for extracting antioxidant bioactive compounds from different food matrices. In the present study, the optimal conditions of PEF extraction for mushrooms (2.5 kV/cm, 50 kJ/
Externí odkaz:
https://doaj.org/article/5ff08a8d65bd47c4b8aab3976025cf43
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
Publikováno v:
Food Technology and Biotechnology, Vol 57, Iss 4, Pp 439-447 (2019)
Oxidation processes are the major cause of deterioration of meat quality and shelf life of meat products, leading to negative changes in nutritive value and in sensory and physicochemical properties of meat. Until now, the synthetic antioxidants like
Externí odkaz:
https://doaj.org/article/e1eb5f14a2bf4fe9ba3ba1022d01593f
Autor:
Irena Landeka Jurčević, Mirna Dora, Iva Guberović, Marija Petras, Suzana Rimac Brnčić, Domagoj Đikić
Publikováno v:
Food Technology and Biotechnology, Vol 55, Iss 1, Pp 109-116 (2017)
The study examines the potential of wine industry by-product, the lees, as a rich mixture of natural polyphenols, and its physiological potential to reduce postprandial metabolic and oxidative stress caused by a cholesterol-rich diet in in vivo model
Externí odkaz:
https://doaj.org/article/fb96b7ef334741d5a3f8c02727fce1b4
Autor:
Sven Karlović, Filip Dujmić, Suzana Rimac Brnčić, Marija Badanjak Sabolović, Antonela Ninčević Grassino, Marko Škegro, Marko Adrian Šimić, Mladen Brnčić
Publikováno v:
Processes
Volume 11
Issue 2
Pages: 469
Volume 11
Issue 2
Pages: 469
Innovations in food drying processes are usually aimed at reducing drying time and improving the overall properties of dried products. These are important issues from an economic and environmental point of view and can contribute to the sustainabilit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e0a44d5662d08cc295d77a46d7965fec
Autor:
Jana Šic Žlabur, Ivanka Žutić, Sanja Radman, Maja Pleša, Mladen Brnčić, Francisco J. Barba, Gabriele Rocchetti, Luigi Lucini, Jose M. Lorenzo, Rubén Domínguez, Suzana Rimac Brnčić, Ante Galić, Sandra Voća
Publikováno v:
Molecules, Vol 25, Iss 4, p 810 (2020)
Chamomile (Matricaria chamomilla L.) dried flowers contain a group of interesting biologically active compounds such as sesquiterpenes, flavonoids, coumarins, vitamins, phenolic acids and glucosides. Therefore, the aim of the present study was to cha
Externí odkaz:
https://doaj.org/article/17ce624913ff4476b400bd3d04fc7f45